. .

News And Events Title for Left

Cooking School

 Weekend Classes-

February 10-12, 2017 

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.

Amazon

Barnes and Noble

Indiebound 

 

 

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.

ORDER NOW:

Amazon

Barnes and Noble

Indiebound

 

Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


Putting it UP!!

by Jane Butelâ„¢

Pickle making has always been great late summer fun!  Admittedly it is work, but the crispy, flavorful fresh tasting picles that result are so worth all the effort.   I have fond memories of making loads and loads of all kinds of pickles when I was a kid growing up on a Kansas farm.  (I did spend a great deal of time also with my Mexican aunt and in New Mexico also.)

My favorite was always the bread and butter pickle.  My Mother's recipe was always the best and we made dozens of jars every summer.  We also made dill, sweet and sometimes mustard pickles.  Yes,the bread and butter picles have always remained my super favorite and are a bit old fashioned.  That sweet, but not too sweet flavor is special in sandwich fillings, deviled eggs, meat and vegetable salads and all manner of good old fashioned American food. 

 Just last Sunday, my daughter Amy, her husband Steve and daughter Miri came over and we picked the golden delicious apples that were truly burdening my tree and made my Mother's Bread and Butter pickles.  We made a video of the steps and plan to place it on You Tube when we get a chance to get it edited.

These pickles were always served at Thanksgiving and all fine family gatherings.  When first made, I always remember my brother and I would loe to eat them on the always available homemade bread with freshly churned sweet butter and sliced tomatoes.  Probably sounds weird to you, but believe me, they were super delicious.

I am sharing our recipe with you and hope you enjoy making and eating them too.  When making pickles, it is important to know the following tips--

 -Use distilled water if you have hard water

 -Use good quality salt, such as pickling or kosher--the salt must be pure

 -Use a minimum of 4% acidity vinegar up to 6%.

 -Wash the jars well and boil them for a minimum of 5 minuts at a full roilling boil.

 -Use regulation caning jars, so that you can use sealable closures.

 Have a wonderful family pickling session!  The jars make great gifts.

MOM’S BREAD & BUTTER PICKLES

•••••••Bread and butter pickes

Yield: 7 to 8 pints

3 qts. Thinly sliced cucumbers

4 medium onions, thinly sliced

1 bell pepper, cut in ¾’ cubes (3/4 cup)

¼ cup coarse salt

4 cups sugar

1 ¼ cups vinegar

1 Tablespoon, 1 ½ teaspoons mustard seed

½ teaspoon turmeric

1 ½ teaspoon celery seed

1. Combine all vegetables and salt. Cover with ice cubes and mix thoroughly. Let stand three hours. Drain well.

2. Combine other ingredients and pour over vegetables.

3. Bring to just boiling. Put in sterilized jars and seal. Chill before serving.

 

Here's to hot cooking and cook vacations,  Jane Butel

 

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
info@janebutelcooking.com • Site Map My Account

 

Powered by Full Partner