Sunday, October 3, 2010

Canning Recipes

I thought I would post some of the recipes I used for our canning marathon last week.

Wash, stem, and core peppers.  Slice them lengthwise into this strips.  Blanch them in steam for 2 minutes, then plunge them into ice water to cool them quickly.  Drain.
Pack the cooled strips into hot, sterilized pint or half-pint jars and cover them with a hot syrup made from 1/2 part honey and 2 parts vinegar (I used apple cider vinegar). Leave 1/4-inch headspace.  Process half-pints and pints for 10 minutes in a boiling-water bath.  --From Stocking Up  by the Editors of Organic Gardening and Farming

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped celery (about 1 stalk)
1/2 cup chopped onion (about  1/2 medium)
1/4 cup chopped green pepper (about 1/4 medium)
1 tablespoon sugar
2 teaspoons salt

Combine all ingredients in a large sauce pot.  Cover; cook 10 minutes, stirring to prevent sticking.  Ladle hot vegetables into hot jars, leaving 1-inch headspace.  Adjust two-piece caps.  Process pints 15 minutes, quarts 20 minutes, at 10 pounds pressure in a steam pressure canner.  Yield about 7 pints or 3 quarts.
From Ball Blue Book Guide to Home Canning, Freezing, and Dehydration   Ball Home Canning Products, Alltrista Corporation, Muncie, Indiana

2 cups sugar
2 cups water
2 cups vinegar (I use cider vinegar)
1 tsp. allspice and cloves  (or mixed pickling spices, put in cheese cloth and tie --take it out when finished cooking)
1 thin slice lemon (optional)

If using fresh beets, Cook until tender-cool and skin.  Slice or quarter your beets, pour pickling juice over beets and simmer for 15 minutes.  Put in sterilized jars and seal.
You may use the 16 oz. canned beets-I use half of the recipe per can.  I use some of that juice and cut down on the water.
From My Grandma's recipe book

2 quarts crushed, peeled, pitted peaches
1/2 cup water
6 cups sugar (I had very sweet peaches so I cut the sugar by a third)

Combine peaches and water in a large saucepot. Cook gently 10 minutes.  Add sugar, stirring until dissolved.  Bring slowly to a boil.  Cook rapidly to gelling point, about 15 minutes.  As mixture thickens, stir to prevent sticking.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.  Yield: about 4 pints.
From Ball Book Guide to Home Canning, Freezing, and Dehydration

I used the PEACH JAM recipe and added 2 teaspoons of cloves to the pears as they cooked.


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