Each year when I start to can - I always wish I took notes from the last year - here's my "notes" feel free to contribute
Blackberry's in Chambord (modified from Ball)
Bloody Mary Mix - No processing required - from Food network
6 cups blackberries, divided
3 Tbsp and 2 cups water
2 cups sugar
1 cinnamon stick (about 4 inches), broken into pieces
1 Tbsp grated lemon zest
1/2 tsp fresh grated nutmeg
1/2 cup Chambord or other raspberry liqueur
4 (8 oz) half pint glass preserving jars with lids and bands
3 Tbsp and 2 cups water
2 cups sugar
1 cinnamon stick (about 4 inches), broken into pieces
1 Tbsp grated lemon zest
1/2 tsp fresh grated nutmeg
1/2 cup Chambord or other raspberry liqueur
4 (8 oz) half pint glass preserving jars with lids and bands
Directions:
PLACE 2 cups of blackberries in a stainless steel saucepan. Using a potato masher, crush slightly. Add 3 tbsp water. Cover and boil gently over medium-low heat until fruit is soft, about 2 minutes. Strain though a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a glass measure to collect 1/2 cup blackberry juice.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups water in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes. Strain and return syrup to saucepan. Add blackberry juice, remaining blackberries and framboise. Bring to a boil over medium-high heat, stirring constantly but gently so as not to crush blackberries.
PACK hot blackberries into hot jars, leaving 1/2 inch headspace, using a slotted spoon. Ladle hot syrup into jar to cover blackberries leaving 1/2 inch headspace. Remove air bubbles
PROCESS filled jars in a boiling water canner for 10 minutes
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups water in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes. Strain and return syrup to saucepan. Add blackberry juice, remaining blackberries and framboise. Bring to a boil over medium-high heat, stirring constantly but gently so as not to crush blackberries.
PACK hot blackberries into hot jars, leaving 1/2 inch headspace, using a slotted spoon. Ladle hot syrup into jar to cover blackberries leaving 1/2 inch headspace. Remove air bubbles
PROCESS filled jars in a boiling water canner for 10 minutes
2013 notes - this is the first time I've made this and it is delicious - picked the blackberries from the yard July 28th and one batch made 3 pints and 5 1/2 pints (one pint I strained to get just the juice for those who don't like seeds)
Bloody Mary Mix - No processing required - from Food network
10 - 20 cloves garlic peeled
2 cups white vinegar
6 teaspoons kosher salt
several sprigs of dill
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon black pepercorns
1/4 teaspooon pink peppercorns if you have em
Vegetables
cucumbers, carrots, scallions, cauliflower, asparagus, beans, hot peppers or anything you like chopped to the size of your jar
Bring 4 cups water to a boil, add teh garlic and cook for 5 minutes. Add vinegar and salt and bring to a boil until the salt dissolves. Remove from heat. Place seeds, peppercorns and dill into your jars and pull garlic from hot water and divide evenly into jars. Pack the jars full of veggies...
Bring the brine back to a boil and pour into jars making sure to remove air bubbles and leaving 1/4" headspace. No need to process - must keep in fridge - taste better after a few days.
2013 Notes - I used this for pickled asparagus this year - but I processed it since I have no fridge space - it was delicious and I used the pickled asparagus for ham and cream cheese wrapped asparagus for Trevor and Cindi's 4th of July Party
2013 Christine and I used this recipe for pickling pickles, jalapenos, banana peppers and zucchini - we didn't process so we had to refrigerate - we got 6 quarts and 6 pints but made multiple batches of brine
2013 Notes - I used this for pickled asparagus this year - but I processed it since I have no fridge space - it was delicious and I used the pickled asparagus for ham and cream cheese wrapped asparagus for Trevor and Cindi's 4th of July Party
2013 Christine and I used this recipe for pickling pickles, jalapenos, banana peppers and zucchini - we didn't process so we had to refrigerate - we got 6 quarts and 6 pints but made multiple batches of brine
Christine's Freezer Corn Recipe:
13 C. Corn Kernels
2 C. Water (more if the corn is not very juicy - this happens if the corn is past its prime)
2 T. Sugar
1 t. Salt
1 Stick Butter
Mix together in a stock pot and cook on med. heat until the corn begins to simmer. Stirring constantly wait for it to begin to simmer and let it cook for another 5 minutes then remove from heat and pour into a bowl to let it cool.
Classic Cucumber Relish - (From Canning for a new Generation)
Dilly Beans
2 lbs Cucumbers
2 Bell Pepper's of your favorite Color
12 oz. Chopped Celery
3 Cups Chopped Onion
1/4 Cup Pickling or canning salt
2 1/4 Cups Sugar
2 1/4 Cups Sugar
2 1/2 Cups White Vinegar
1 T. Celery Seed
1 T. Mustard Seed
Combine cucumbers, peppers, celery, onion and pickling salt. Cover and let stand for 4 hours to drain. Rinse and drain thoroughly.
In a large saucepan, combine vinegar, sugar, celery seeds and mustard seeds. Stir well and bring to a boil over med- high heat. Add drained cucumber mixture and return to a boil stirring frequently. Reduce heat and boil gently until vegetables are heated through 10 minutes.
1/2" head space - process for 10 minutes. Makes about 12 8 oz jars or 6 pint jars.
2013 notes - Christine and I made this and it made approx 6 pints.
Dilly Beans
green beans, trimmed to fit your jars
1 teaspoon cayenne pepper (per jar - optional if you want spicy)
1 sprig of dill (per jar)
2 cloves of garlic - peeled (per jar)
4 cups white vinegar (5%)
4 cups water
1/2 cup pickling salt / Kosher Salt
4 cups water
1/2 cup pickling salt / Kosher Salt
Combine vinegar, water and salt in a medium saucepan and bring to a boil. While it’s heating up, pack your beans into the jars, leaving 1/2 inch headspace (distance between the tops of the beans and the rim of the jar). To each jar, add 1/4 to 1/2 teaspoon cayenne pepper, 1 clove of garlic and 1 sprig of dill.
Pour the boiling brine over the beans, making sure to leave that 1/2 inch headspace. Use a plastic knife to remove air bubbles from jar by running it around the interior of the jar. Wipe the rims and apply the lids (which have been sitting in a small saucepan of water at a mere simmer for at least ten minutes in order to soften the sealing compound) and rings.
Process for 5 minutes in a boiling water bath (remember that you don’t start timing until the pot has come to a roiling boil).
These beans want to hang out for a least two weeks before eating, to thoroughly develop their flavor.
2013 - This was not enough brine I had to double the brine recipe - made 7 pints
2014 - Doubled the brine again and updated the recipe above so its correct now - made 7 pints
Pickled Asparagus
10 pounds fresh asparagus6 large garlic cloves
1 teaspoon hot red pepper flakes (equally optional)
3 teaspoons dill seed
1 cup canning or pickling salt (NOT table salt)
9 cups white vinegar (5% acidity)
9 cups water
Boil the vinegar, water and dill seed mixture put a couple shakes of red pepper flakes and a garlic or 2 in each jar - blanch the washed and cut asparagus for 1 minute - place in jars and process for 10 minutes.
2015 - this recipe made 9 pint & 1/2 jars which are perfect for asparagus since they are taller.
Homemade Pesto
Salsa Verde
4 Cups fresh basil leaves
1 cup pine nuts (or walnuts)
1 cup olive oil
1 1/2 cups grated Parmesan cheese
4-6 cloves garlic (depending on how strong of a garlic taste you like)
Kosher salt and freshly ground black pepper to taste
Combine all the ingredients in a food processor and pulse to your desired consistency. Recipe can easily be halved or quartered for smaller quantity.
It also keeps for quite a while in the fridge and can be frozen well by pouring it into an ice cube tray - cubes can then be stored and thrown into any in a hurry.
For storage in your fridge, just make sure there is a decent layer of oil on the surface (it will surface on its own).
Peach Salsa
6 cups fresh Peaches, diced (about 12 medium or 3 lb)
1 ¼ cups Red Onion, diced
4 Jalapeno Peppers, seeded and minced
1 red Bell Pepper, diced
½ cup finely chopped fresh Cilantro
½ cup White Vinegar
2 TBS Honey
2 cloves Garlic, minced
1 ½ tsp. ground Cumin
½ tsp. Cayenne Pepper
Salt to taste
Blanch, peel, pit and chop peaches. Measure 6 cups. Combine all ingredients in a large stainless steel, or enamel, saucepan. Bring to a boil, stirring constantly to prevent scorching. Reduce heat and boil gently, stirring frequently, 5 minutes.
Ladle salsa into hot, sterilized canning jars to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and contents. Readjust head space to 1/4 inch, if necessary. Wipe jar rim to remove any residue. Process lids according to manufacturer’s instructions. Place lids and bands on jars. Tighten but do not over-tighten. Place jars in water bath canner and process 10 minutes. Cool. Check jar seals.
1 ¼ cups Red Onion, diced
4 Jalapeno Peppers, seeded and minced
1 red Bell Pepper, diced
½ cup finely chopped fresh Cilantro
½ cup White Vinegar
2 TBS Honey
2 cloves Garlic, minced
1 ½ tsp. ground Cumin
½ tsp. Cayenne Pepper
Salt to taste
Blanch, peel, pit and chop peaches. Measure 6 cups. Combine all ingredients in a large stainless steel, or enamel, saucepan. Bring to a boil, stirring constantly to prevent scorching. Reduce heat and boil gently, stirring frequently, 5 minutes.
Ladle salsa into hot, sterilized canning jars to within 1/4 inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and contents. Readjust head space to 1/4 inch, if necessary. Wipe jar rim to remove any residue. Process lids according to manufacturer’s instructions. Place lids and bands on jars. Tighten but do not over-tighten. Place jars in water bath canner and process 10 minutes. Cool. Check jar seals.
2013 - made 6 pints
2014 - doubled this recipe and made 8 1/2 pints
2014 - doubled this recipe and made 8 1/2 pints
Peach and Tomato Salsa
4 cups chopped, peeled, cored tomatoes
4 cups chopped, peeled, pitted peaches
1 red bell pepper, seeded and finely chopped
1 cup chopped red onion
5 jalapeno peppers, seeded and finely chopped
1/2 cup loosely packed, finely chopped cilantro
1/2 cup honey
1/4 cup balsamic vinegar
Grated zest and juice of one lemon
4 cups chopped, peeled, pitted peaches
1 red bell pepper, seeded and finely chopped
1 cup chopped red onion
5 jalapeno peppers, seeded and finely chopped
1/2 cup loosely packed, finely chopped cilantro
1/2 cup honey
1/4 cup balsamic vinegar
Grated zest and juice of one lemon
Core pit and chop peaches and tomatoes blanching if needed
Combine tomatoes, peaches, peppers, and onion in a stainless steel
saucepan. Bring to a boil over medium-high heat, stirring often to
prevent burning.
saucepan. Bring to a boil over medium-high heat, stirring often to
prevent burning.
Add cilantro, honey, lemon zest, lemon juice, vinegar.
Reduce heat to a simmer, boiling gently, stirring frequently, until slightly thickened. About 5 minutes.
Ladle hot salsa into jars, leaving 1/2 inch headspace.
2013 made 6 pints - used only 2 jalapenos seeded (we decided we liked the other peach salsa recipe more than this one)
Salsa Verde
Ingredients: (there are many recipe's cook to taste)
20 cups husked, washed, cored tomotillos
4 C. Sweet Onion
2 cups white vinegar
1 C. lime juice
1 head garlic
1/2 C. Cilantro
1 T. Cumin
2 t. salt
1 t. hot pepper flakes
5 Seeded Jalapenos
Simmer and then combine in a food processor until smooth. Process for 15 minutes in boiling water bath for canning.
Another great trick is to grill the veggies first to get that charcoal flavor on them...
2013 made 14 1/2 pints with plenty leftover to use fresh
2014 made 2 batches (one with Jess in the rain) this recipe makes between 8 - 10 pints depending on tomatillos
Another great trick is to grill the veggies first to get that charcoal flavor on them...
2013 made 14 1/2 pints with plenty leftover to use fresh
2014 made 2 batches (one with Jess in the rain) this recipe makes between 8 - 10 pints depending on tomatillos
Picante Saauce / Tomato Sauce
(This is not a ball certified recipe - use at your own risk)
(This is not a ball certified recipe - use at your own risk)
• 1 ½ Gallons Fresh Ripe Tomatoes (peel tomatoes by putting in boiling water for 15 seconds and then in ice water) hand chop and if tomatoes are watery - let set for a few minutes and drain off excess juice. This will make your sauce chunky!
• 3 large onions
• 8 bell peppers
• 1 quart jalapeños
Measure the following:
• 1 Tablespoon Garlic Powder
• 4 Tablespoon Salt
• 1 Tablespoon Pepper
• 1 Tablespoon crushed Red Pepper
• 2 Tablespoon Sugar
• 1 Tablespoon Salad Oil
• ½ cup Vinegar
• 1 Tablespoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Chili Powder
(We added some tomato paste to make it thicker)
Put all ingredients in large pot - bring to rolling boil - turn down heat - Cook 20 minutes.
Put in sterile jars and seal.
Makes approximately 17 pints.
Sweet Red Pepper Relish - (From Canning for a new Generation)
(This is Bill's favorite thing for the top of Meatloaf)
4 C. Finely chopped red bell pepper (~5 peppers)
1 T. kosher slat
3 C. Sugar
2 C. Distilled white vinegar
Put peppers in a large bowl and stir in salt - set aside to drain for 2 - 3 hours.
Scoop the peppers into a sieve to drain them squeezing out as much liquid as possible. Dump them out into a preserving pan and add the sugar and vinegar. Bring to a boil over high heat stirring frequently and cook until the larger piece s are translucent and the syrup is thick about 24 minutes.
1/2" head space and process for 10 minutes.
Yellow Summer Squash Relish - Taste of Home Recipe
Ingredients
- 10 cups shredded yellow summer squash (about 4 pounds)
- 2 large onions, chopped
- 1 large bell pepper, chopped
- 6 tablespoons canning salt
- 4 cups sugar
- 3 cups cider vinegar
- 1 tablespoon each celery seed, ground mustard and ground turmeric
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon pepper
Directions
- In a large container, combine the squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again.
- In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer for 15 minutes. Remove from the heat.
- Carefully ladle hot mixture into six hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Refrigerate remaining relish for up to 1 week. Yield: 6 pints
2013 notes - Christine and I made this with yellow and some green squash from the garden be careful the turmeric stains
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