I wanted to share some of my favorite canning recipes. They are all quite simple to make. I use a water bath canner so the times listed for processing are based on this method.
Tip: To peel tomatoes or peaches, dip them in boiling water, then quickly in cold water to loosen skins. Peel with fingers. Although I only peel the tomatoes if I am only canning tomatoes, I don’t peel them for sauces or salsa.
There are lots of canning mixes on the market. I don’t always do the 10-day pickles. My favorite pickle mixes are Mrs. Wages which I can usually find in the grocery store.
Mild Salsa
About 25 Peeled tomatoes (actually I don’t peel them)
7 Green Peppers
10 Onions
2 Red Peppers
2 Yellow Peppers
2 Orange Peppers
3 Jalapenos
11 Anaheims
2 C Vinegar
1 T Heaping Garlic Powder
6 1/2 T Salt
8 T sugar
1 Heaping T Oregano
Chop up all the vegetables and combine everything together. Bring to a boil and then simmer for 1 hour.
Pour into hot jars and process. I use a water bath canner – 45 minutes for pints, 1 hour 15 minutes for quarts.
Makes about 30 pints or 15 quarts
Julie’s Zucchini Relish
6 cups chopped zucchini – of course you can use cucumbers too.
3 cups chopped onion
1 1/2 cup green pepper chopped
1 1/2 cup red pepper chopped
6 tablespoons salt
4 1/2 cups sugar
6 teaspoons celery salt
3 teaspoon mustard seed
3 cup cider vinegar
I use my food processor to cut everything up. Combine zucchini, onion, peppers sprinkle with salt and cover with cold water, let stand for 2 hrs. Drain, rinse, and drain again thoroughly. Combine remaining ingredients in a large sauce pan. Bring to a boil. add vegetables, simmer for 10 min. Pack hot relish into hot jars, leaving 1/4 inch head space. put on lids and process for 15 min in water bath canner.
10 Day Sweet Pickles
Day 1 — slice enough cucumbers to fill a gallon size jar. Pour 1 cup of salt over it & cover with water. Close the lid on the jar.
Day 2 & 3 — Turn jar upside down and back up once each day.
Day 4 & 5 — Drain the water and cover with fresh cold water each day
Day 6 – Drain & wash cucumbers well. Put in a pot & add 1 T Alum & 1 Cup of cider vinegar & just enough water to cover. Keep it hot for 2 hours (Do NOT Boil) Stir occasionally
Prepare bag & syrup:
Bag (can use a knee high nylon or cheesecloth):
1 T Celery Seed
12 Cinnamon Sticks
½ C Whole Cloves
Syrup:
1 qt of Cider Vinegar
5 Cups Sugar
After the cucumbers have cooked for 2 hours, drain and put back in the jar. Put the bag on top. Boil the syrup & pour over the pickles & bag
Day 7, 8 & 9 – Drain & Heat the syrup adding an extra cup of sugar each day. The last 2 days you can add food coloring (Green & Blue) to give the pickles a rich dark green color.
Day 10 – Drain & heat the syrup. Put the cucumbers in hot pint canning jars. Pour the syrup over the cucumbers, heat the lids and seal in a water bath for 10 minutes.
Frozen Spaghetti Sauce
1/2 bushel tomatoes
2 hot peppers or 2 tbsp. dried
2 c. vegetable oil
1 entire bulb garlic
4 green peppers
3 lb. onions
1/2 c. canning salt
1 tsp. basil
1/4 c. oregano or 3 tbsp.
1/2 to 1 1/2 c. sugar (start with 1/2 c. and add to taste after sauce has simmered awhile)
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquefied. Put tomatoes (just wash and core leaving skins and seeds) through blender until liquefied. Boil everything together until desired consistency. Add 1 large can tomato paste for added flavor. Mix well. Pour into plastic container and freeze.
Chili Sauce ( I use this for sloppy joes)
12 red ripe tomatoes — peeled (again I actually don’t peel them)
6 medium onions — chopped
6 green peppers — chopped
3 red sweet peppers — chopped
1 cinnamon stick – (3″ long)
1 teaspoon whole cloves
1 teaspoon whole allspice
1 tablespoon salt
1 pint cider vinegar, 5% acidity
1 cup sugar
Finely chop raw tomatoes, onions, and peppers. Tie cinnamon, cloves, and
allspice into a clean white cloth to make a spice bag. Add spice bag to
tomatoes, onions, and peppers and simmer for 30 to 40 minutes. Remove
spice bag. Add salt, vinegar, and sugar to tomato mixture; boil rapidly
for 5 minutes.
Pour hot chili sauce into clean, hot pint jars. Seal with properly
prepared canning lids. Process in boiling water for 15 minutes. Remove
jars; cool and store.
To freeze, cool quickly by lowering container of chili sauce into sink of
ice water. Pack sauce into moisture-vapor-proof, rigid containers,
leaving 1-inch of head space, and freeze at 0 degrees or lower.
This recipe yields 2 pints.
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