Canning and Freezing

[quiltersblock]

I'm enjoying all the recipes people are sharing. For those who like spice, here's a hot sauce with tomatoes. I've helped make it but never tried it, although family members have always liked it. A bleeding ulcer years ago took spicy anything off my diet.

Hot Tomato-Pepper Sauce

Serves: 100
Prep Time: 3 hours

Ingredients
5 lbs tomatoes
2 lbs chile peppers
1 lb onions
1 C vinegar
3 tsp salt
1/2 tsp pepper

Recipe
Wash and dry chilies. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:
Oven or broiler method: Place chilies in 400°F oven for 6-8 minutes until skins blister.
Range method: cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes, peel each pepper. Cool and slip off skins. Discard seeds and chop peppers.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores. Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan. Heat to boil and simmer 20 minutes. Using a wide mouthed funnel, fill jars, leaving 1/2-inch headspace. Adjust lids and process.


Notes:
Recommended process time in a boiling water canner to hot-pack half-pints or pints – up to 1,000 feet is 15 minutes; 1,001 to 6,000 feet is 20 minutes; above 6,000 feet is 25 minutes.

Hugs and Smiles, quiltersblock

[quiltersblock]

A good way to clean out the garden is this highly-seasoned pickled vegetable relish.

Piccalilli

Serves: 54
Prep Time: 24 hours

Ingredients
6 Cups chopped green tomatoes
1-1/2cups chopped sweet red peppers
1-1/2 cups chopped green peppers
2-1/4 cups chopped onions
7-1/2 cups chopped cabbage
1/2 cup canning or pickling salt
3 tbsp whole mixed pickling spice
4-1/2 cups vinegar
3 cups brown sugar

Recipe
Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag. Using a wide mouthed funnel, fill hot sterile jars with hot mixture, leaving 1/2 inch headspace. Adjust lids and process.
Yield: 9 half-pints


Notes:
Recommended process time in a boiling water canner to hot pack pints – up to 1,000 feet is 5 minutes; 1,001 to 6,000 feet is 10 minutes; above 6,000 feet is 15 minutes.

Hugs and Smiles, quiltersblock

[quiltersblock]

Another family recipe, and one of my favorites. You can slice, cube, or julienne the beets. We sliced because julienne and cubed sometimes got a little mushy.

Pickled Beets

Serves: 48

Ingredients
7 lbs of 2 t0 2-1/2 inch diameter beets
4 cups vinegar
1-1/2 tsp canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions, if desired

Recipe
Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding color. Wash thoroughly. sort for size. cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4 inch slices. Peel and thinly slice onions. combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag. Using a wide mouthed funnel, fill jars with beets and onions, leaving 1/2 inch headspace. Add hot vinegar solution, allowing 1/2 inch headspace. Adjust lids and process.
Yield: About 8 Pints


Notes:
Recommended process time in a boiling water canner for hot-pack half-pints or pints – up to 1,000 feet is 30 minutes; 1,001 – 3,000 feet is 35 minutes; 3,001 – 6,000 feet is 40 minutes; above 6,000 feet is 45 minutes.

Serving Suggestion: Great with salads and with sandwiches.


Hugs and Smiles, quiltersblock

[quiltersblock]

When I was growing up, our neighbor, who was American-born but raised in Mexico, did a lot of canning for herself and her children. She became an adopted aunt to me and a very good friend to my mother. We shared recipes and embroidery patterns (it was all done by hand), and lots of stories and history on both sides. This was one of the favorites of her family. It was too hot for me, but I kept her recipes. This one is worth sharing. Warning: Caliente! Hot!

Pickled Hot Peppers

Serves: 81
Prep Time: 6 hours

Ingredients
Hungarian, banana, chile, jalapeno (peppers)
4 lbs hot long red, green or yellow peppers
3 lbs sweet red and green peppers, mixed
5 cups vinegar
1 cup water
4 tsp canning or pickling salt
2 tbsp sugar
2 cloves garlic

Recipe
Wash peppers. If small peppers are left whole, slash 2 to 4 slits in each. Blanch in boiling water or blister in order to peel. Quarter large peppers. Cool and peel off skin. Flatten small peppers. Using a wide mouthed funnel, fill jars, leaving 1/2 inch headspace. Combine and heat other ingredients to boiling and simmer 10 minutes. Remove garlic. Add hot pickling solution over peppers, leaving 1/2 inch headspace. Adjust lids and process.
Yield: About 9 pints


Notes:
Caution: Wear rubber gloves when handling hot peppers or wash hands thoroughly with soap and water before touching your face.

Recommended Process time in a boiling water canner to hot-pack half-pint or pint jars – up to 1,000 feet is 10 minutes; 1,001 – 6,000 feet is 15 minutes; above 6,000 feet is 20 minutes.

Hugs and Smiles, quiltersblock

[quiltersblock]

Southern MN has a mixed-bag of decendents of various nationalities: Scandinavian, German, Irish, English, Polish, Scottish, Welsh, Czech, Hungarian, French-Canadian, Austrian, Dutch, Belgian, Swiss, Slavic and Native American. Nearly all of them seemed to have this salad, which appeared at potlucks and funerals. This was my aunts' recipe - five aunts: three on Dad's side and two on Mom's, so this recipe got around. Must be worth sharing.

Pickled Three-Bean Salad

Serves: 36
Prep Time: 4 hours

Ingredients
1-1/2 cups cut and blanched green or yellow beans
1-1/2 cups canned, drained, red kidney beans
1 cup canned, drained garbanzo beans
1/2 cup peeled and thinly sliced onion
1/2 cup trimmed and thinly sliced celery
1/2 cup sliced green peppers
1/2 cup white vinegar
1/4 cup bottled lemon juice
3/4 cup sugar
1/4 cup oil
1/2 tsp canning or pickling salt
1-1/4 cups water

Recipe
Wash and snap off ends of fresh beans. Cut or snap into 1-2 inch pieces. Blanch 3 minutes and cool immediately. Rinse kidney beans wit tap water and drain again. Prepare and measure all other vegetables. combine vinegar, lemon juice, sugar, and water and bring to a boil. Remove from heat. Add oil and salt and mix well. Add beans, onions, celery, and green pepper to solution and bring to a simmer. Marinate 12 to 14 hours in refrigerator, then heat entire mixture to a boil. Using a wide mouthed funnel, fill clean jars with solids. Add hot liquid, leaving 1/2 inch headspace. Adjust lids and process.
Yield: About 5-6 pints


Notes:
Recommended process time in a boiling water canner for hot-pack half-pints or pints – up to 1,000 feet is 15 minutes; 1,0001 – 6,000 feet is 20 minutes; above 6,000 feet is 25 minutes.

Serving Suggestion: Good as a side with salads or sandwiches.


Hugs and Smiles, quiltersblock

[quiltersblock]

Here's another recipe from my adopted Mexican aunt. This is her salsa. Make it as mild or hot as you want by altering the spicy ingredients.

Salsa

Serves: 18
Prep Time: 3 hours

Ingredients
3 Cups peeled, cored, chopped tomatoes
3 Cups seeded, chopped long green chiles
3/4 Cup chopped onions
1 jalapeno pepper, seeded, finely chopped
6 cloves garlic, finely chopped
1-1/2 Cups vinegar
1/2 tsp. ground cumin
2 tsp. oregano leaves
1-1/2 tsp. salt

Recipe
Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 20 minutes, stirring occasionally. Using a wide mouthed funnel, fill hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner.
Yields: 3 pints


Notes:
Recommended process time in a boiling water canner to hot pack half-pint or pint jars – up to 1,000 feet is 15 minutes; 1,001 to 6,000 feet is 20 minutes; above 6,000 feet is 25 minutes.

Serving Suggestion: Great for dips and fajitas.

Hugs and Smiles, quiltersblock

[quiltersblock]

If you're wondering what to do with a lot of tomatoes - well, they say when the world hands you lemons you should make lemonade. If the world hands you tomatoes, then make ketchup .... or soup, or salad, or salsa, or marinara ... you get the idea.

Tomato Ketchup

Serves: 42
Prep Time: 4 hours

Ingredients
24 lbs ripe tomatoes
3 Cups chopped onions
3/4 tsp ground red pepper
3 cups cider vinegar
4 tsp whole cloves
3 sticks cinnamon, crushed
1-1/2 tsp. whole allspice
3 tbsp celery seeds
1-1/2 cups sugar
1/4 cups salt

Recipe
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-galolon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Cover, turn off heat and let stand for 20 minutes. Combine spices in a spice bag and add to vinegar in a 2-qt. saucepan. Bring to boil. Remove spice bag and combine vinegar and tomato mixture. Boil about 30 min. Put boiled mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Using a wide mouthed funnel, fill pint jars, leaving 1/8-inch headspace. Adjust lids and process.
Yield: 6-7 pints


Notes:
Recommended process times in a boiling water canner for hot packing half-pints or pints – up to 1,000 feet is 15 minutes; 1,001 to 6,000 feet is 20 minutes; above 6,000 feet is 25 minutes.

Serving Suggestion: Good with sandwiches, fries, eggs, or just about anything you can think of.

Hugs and Smiles, quiltersblock

[kt3234]

Thank you Quiltersblock for sharing your recipe on Salsa. My family loves salsa so I will be trying this recipe very soon. Thanks again, kt3234 Karen

[flbaker]

This is really great to share recipes ... yesterday was warm enough to thaw the ground here in northern Minnesota and so I was able to dig up the last of my parsnips I planted last spring ... oh! are they sweet and of course means I'll need to freeze a few packages for next winter As I am doing this I am also planning on planting this years summer crop ..... and comes full circle ... I love to plant and watch my gardens grow and put the veggies and fruit away for next year . Thank for letting me share ......

[brendaj]

All these recipies sound so good. I wish I still had a pressure canner. I love to make corn relish. Yum. I bet canning supplies will go up in price this year since the increased interest in gardening. The sun is shining today and I thought I heard the sounds of rototillers going. Lots of gardens where I live. I can't wait for some produce that taste 'right'. A cucumber that doesn't taste like plastic, can't wait!!
Brenda in MI

[SusieQ]

This promises to be an interesting and useful section of a terrific site. Years ago my mother-in-law made some dandelion jelly. I know, by name it has no particular appeal and yet it was WONDERFUL. Does anyone have a proven recipe for such a creation?

[tndenim]

Ah yes - the joys of to much zuchini! You kow you can shread it and freeze it. then you can have it to make zuchini bread for the holidays!

And you can also use zuchini and cucumbers together in most recipes - for pickles and relish. We've done that for years.

[windstar]

All these recipies sound so good. I wish I still had a pressure canner. I love to make corn relish. Yum. I bet canning supplies will go up in price this year since the increased interest in gardening. The sun is shining today and I thought I heard the sounds of rototillers going. Lots of gardens where I live. I can't wait for some produce that taste 'right'. A cucumber that doesn't taste like plastic, can't wait!!
Brenda in MI

Do you have to have a pressure canner to can vegetables. I'm a touch leary of the pressure pots and things but would love to can some vwggies this summer.

Molly

[celticlady1031]

I'm from California and now live in Canada. Talk about adjusting to a short growing season... I grow a lot of dill since my DH is Ukranian. I think they put dill in everything. I've tried 2 methods with my dill - drying and freezing. I must say that freezing seems to preserve the flavor best.

[mom2_3girls]

Do you have to have a pressure canner to can vegetables. I'm a touch leary of the pressure pots and things but would love to can some vwggies this summer.

Molly

There are a lot of canning recipes that you will only need to water bath, much simpler and safer than a pressure cooker/canner. My mil taught me how to use one for canning green beans a couple years ago. To do tomatoes, pickles, you would water bath not pressure can. I do salsa, tomatoes with peppers & onions, pool room slaw, vegetable soup (does have to go in pressure cooker, green beans (pressure cooker), pickled okra and our favorite pickles are frozen pickles. I also freeze okra, corn, and squash. My dh does what he calls chow chow, which is several different kind of hot peppers run thru the food processer then water bathed. We're getting ready for our garden. Much smaller this year, thank goodness, last year dh had about 3 acres planted.
Stacey

[tracsimon]

this is really good one I made last year and the Doctors my hubby work with all love it!


Jalapeno Pepper Jelly Recipe

6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)

• 1 green bell pepper (or red if you want the color), seeds and ribs removed, chopped
• 1 cup cranberries (optional but recommended, will help with color and with setting)
• 3 cups water
• 3 cups white vinegar
• 4 cups apple sired
• 7 cups

Measure the juice, then pour into a large, wide, thick-bottomed pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.
Bring to a boil. Cook for 10-15 minutes, using a spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 220-222°F (8-10°F above the boiling point at your altitude). Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.
Candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.
Pour jelly into sterilized jars* to within 1/4" from the top and seal.
Makes approx. 4 half-pint jars.
Serve with cream cheese on crackers.
*There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
Note that jalapeno jelly can be pretty "hot" if you have included a lot of the seeds in your cooking. The fat molecules in the cream cheese absorb the hot capsaicin of the jalapenos, reducing the heat, but leaving the flavor of the chiles. This is also why sour cream tastes so good with spicy Mexican food.

[tndenim]

What I learned - was anything you have already cooked prior to putting in canning jars - you can generally water bath. Like the tomatoes and pickled stuff. things like green beans and corn and potatoes - you use the pressure cooker since they have to "cook" as well process.

Another hint - when canning tomatoes - add a teaspoon of either vinegar or lemon juice to each quart jar - the additional acid helps to preserve the tomotes - but adds almost no taste.

Second hint - when you take the jars out of the canner or the water bath - turn them upside down for about 2 to 3 minutes, then turn them right side up. That way the lid gets some additional heat on it and it helps it to seal faster.

Ok hints from my dear old mom - lol.

[chrises]

What great hints. And mine would be that I sterilize my jars in the dishwasher. Then I have empty dishwasher racks to hold the hot jars when they come out of the canner.

Also, any meat can be pressure canned to be served over noodles...wonderful.
Canned is the only way we like venison.

[tndenim]

I have used the dish washer to sterilize mine as well. But if I'm doing quite a few jars - I still put them in a pan with a little boiling water. That way they stay hot till I put my canned food in it.

I make relish and jam and that way I don't have to water bath those. If they are good and hot they will seal up well and not need to be water bathed. If the jars got to cool - then I do go ahead and water bath them. I also always water bath tomatoes. for some reason they work better that way.

[123mccoach]

tndenim, you must have learned canning from my X's grandmother. We lived with them when we first got married and I learned how to can. I had canned a little with my mother as I was growing up but my main learning was after I got married. I learned the same way you did. Back then we didn't have dishwashers on the farm. But since then I have always used my dishwasher to sterilize my jars. When we moved to our ranch I had an acre garden that I canned and salmon in our stream we smoked and canned.Friends of mine had other fruits and veggies that I didn't so we all exchanged. Sometimes one or two of my friends would come over to help if I had a lot all at once. It was really fun. Since I've moved to Florida the seasons are different and I have a hard time getting things to grow, but I go to a u pick farm and get my veggies. My favorite to can is Pumpkin. It makes the best pies. My mother tasted one of my pies and couldn't believe the difference. She wouldn't eat store canned pumpkin pies any more. My DH while I was canning said, Are you sure you know what you are doing? I just laughed at him. Since he has tasted my pies he only likes pumpkin pies I make with my canned pumpkin. Nobody down here seems to do things like that here. I find very few women doing things home made. There excuse is they work. Well, I worked for 25 years down here and I still did it. then they say they have children. Well, my 32 year old girl was certainly around, she didn't drop from the ski fully grown. I don't know what they do with their time.