I guess I am having canning withdrawls I’ve been looking at websites with canning recipes.
The garden is burnt up from the HOT weather and drought we’ve had; at least I thought so. I went up into the garden this morning and discovered that 3 of the cantalope plants are full of blooms and there are 2 little green cantalopes on the vine. Small wonders. I’m guessing it’s been the little bit of rains we’ve been getting this past week or so. I used my shovel and dug down to see how far down the ground was wet and it was about an inch.
Anyway, Judy at http://grandparentsplus2.wordpress.com/ wrote me and wanted a refrigerator pickle recipe. I’ve been remiss in getting to that; life getting in the way and all. I found this one today at Nina Corbett’s blog Put Up or Shut Up. Perhaps I’ll give it a try next year.
Dan George’s Kick-Ass Westport River Barrel Cukes
One more link to get you dreaming about canning also.
You can’t make just one of these. :O)
Food In Jars recipe index
I over heard this at Mc Donalds the other morning.
1st Elderly Man: I have “sometimers”.
2nd Elderly Man: I have “whatever-timers”.
3rd Elderly Man: I have CRS.
2nd Elderly Man: What’s that?
3rd Elderly Man: Can’t remember sh_t.
2nd Elderly Man: Ha! I’ll have to remember that; if I can.
I was looking through one of my mother’s old cookbooks today and found some canning recipes to share. The book is called ‘The Lily Wallace New American Cook Book’ printed in 1941.
While these recipes do not call for a boiling water bath, I would do it just the same, for at least 10 to 15 mins.
The Boiling-Water Bath
For processing acid foods, the water bath is the most generally saisfactory method in the home. The water is boiled in an open vessel or in one in which the top is not clamped down. In processing fruits and other acid food in the water bath, be sure that the jars are far enough apart and that the rack on which they are supported is so arranged that the water can circulate freely under and around them.
Have the water in the vessel or canner boiling before putting in the jars of food. In order to keep the glass jars from breaking they must be preheated in water or filled with hot food.
When the jars are in the vessel or canner, see taht the water come over the tops at least 1 or 2 inches. Add more boiling water as needed to keep this level.
Count time as soon as the water begins to boil vigorously. Keep the bath boiling constantly during all of the processing period.
As soon as the processing time is up, remove the glass jars from the water one at a time and place on a towel in a draft-free place. Do not tip or shake the jars until they have cooled and sealed.
4 quarts chopped and peeled tomatoes
2 cups chopped onions
1 cup chopped sweet red pepper
1 cup chopped green pepper
1 small hot, red pepper
3 Tbsp. salt
1/2 cup sugar
1 Tbsp. white mustard seed
1 tsp. cinnamon
1 tsp. allspice
2 1/2 cups vinegar
Combine the vegetables, salt, and sugar, and cook until the mixture begins to thicken.
Add vinegar and whole spices, in bag, and cook until the mixture becomes a thick sauce.
Pour into hot jars and seal immediately.
NOTE: Drain juice from vegetables before adding vinegar. This will shorten the cooking period.
Bread and Butter Pickles
6 quarts sliced medium cucumbers
1 1/2 quarts vinegar
6 cups sugar
6 onions, medium-sized, sliced
1 cup salt
1/2 cup mustard seed
1 tablespoon celery seed
1/4 to 1/3 teaspoon cayenne pepper
Combine cucumbers, onions, and salt and let stand 3 hours. Drain. Combine seasoning and vinegar and boil.
Add cucumbers and onions. Heat to simmering and pack hot. Be careful to avoid boiling as that makes pickles soft. Pack while hot in clean jars and seal immediately.
24 ripe tomatoes, medium-sized
6 onions, medium-sized
3 red peppers
3 green peppers
12 tart apples
1 pound seedless raisins
1 cup celery. cut fine
2 quarts vinegar
3 cups sugar
Chop vegetables first and then the apples. Cut celery. Combine ingredients and cook chutney until it is thick and clear. Pour immediately into clean hot jars, and seal at once.
Posted in Canning, Recipes, Relishes
Tagged Apples, Arkansas, Boiling Water Bath, Boiling Water Bath instructions, Bread and Butter Pickles, Bread and Butter Pickles recipe, Canning Recipes, Chili Sauce, Chili Sauce recipe, Chutney, Chutney recipe, Cucumbers, Gardening In Arkansas, Tomatoes
Gifted vegies are the best; ‘course the ones you grow are too. :O) Anyway, I was given a long cucumber and I don’t like to eat them raw, so I made 3 half-pint jars of Dill Pickle Relish.
Dill Pickle Relish
2 cups chopped cucumber
1 cup chopped small green tomatoes
1/3 cup red bell pepper
1 cup cider vinegar
3 tsp. dill seed
2 cloves garlic, finely minced
1 1/2 tsp. canning salt
Place all ingredients in an enamel or stainless steel pot. Bring to a boil, then reduce heat to a simmer. Simmer for 10 minutes.
Ladle into jars and seal. Place in boiling water bath for 15 minutes. Remove, sit on a towel, and wait for the popping sealing sound.
I am an avid recipe collector and I love to read recipes and recipe books. Searching the “recipe web” (pun) one day I happened across Feeding America (The Historic American Cookbook Project)
http://digital.lib.msu.edu/projects/cookbooks/index.html This site has over 50 cookbooks for people to read. Each cookbook has a regular text page or a PDF to download. As a recipe nut I love to read how people used to cook and compare to today’s cooking practices. Of course there is the true orginality to a recipe that intriques me; meaning ‘this is how they used to make it’.
Last night I looked through a few of the historic cookbooks and copied some of the canning recipes.
Today I’ll post one and tomorrow I’ll make a long post with more of the canning recipes.
This recipe is from JENNIE JUNE’S AMERICAN COOKERY BOOK
BY MRS. J. C. CROLY, (JENNIE JUNE.) 1866
Use all kinds of vegetables that may be pickled. Slice cabbages, and pull cauliflowers in bunches, put them on earthen dishes, sprinkled over with salt, and let them stand three days to dry. Sliced cucumbers, green tomatoes, gherkins, radish pods, onions, beans, nasturtiums and anything you like that may be pickled, put it into salt and water one day. The next day dry them; take a few at a time and scald in brown vinegar, and when all are scalded, set the vinegar away. To four quarts of brown vinegar, put a quarter of a pound of ginger, two ounces of allspice, quarter of a pound of shallots, two ounces of tumeric, and boil slowly half an hour. Take some boiling vinegar, and mix eight ounces of flour of mustard and pour it into the vinegar and spices; it must not boil after the mustard is put in. Put the prepared vegetables and spices in a large jar, scatter some brown mustard seed among the mixture, and stir it up well in the jar. If at any time it should become too dry, add cold boiled vinegar; for the vegetable must be kept covered with vinegar mixture. Cover the jar air tight and set in a cool place.
Hoping everyone’s week went well. It is still HOT here. I was told that last night at 9:00p.m. it was 92 degrees outside my house. The air conditioner is getting a workout this summer. We’re promised scattered thunderstorms this weekend and I am ready; even a quick downpour would be nice.
1:30p.m. A friend of mine gave me some green tomatoes to make my Green Tomato Relish, but I don’t have any Tumeric or whole mustard seeds and I forgot to buy the (AH! I hear thunder!) cabbage. So I decided to make my fave Green Tomato Pickles with Onions; espically since the tomatoes are in the fridge, salted and drained. I’ve been making these for 5 years now. I love it when, at the end of the season, someone says “come get all these green tomatoes before the frost gets them”. You’ll find the recipe and photos for my Green Tomato Relish on last years garden Blog. Here: Green Tomato Relish
Here is the recipe Green Tomato Pickles with Onions recipe I make:
1 gallon sliced tomatoes – 16 cups
2 cups sliced onions
1.4 c. canning or pickling salt
4 c. vinegar (I use apple cider vinegar)
3 cups brown sugar
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon celery seed
1 tablespoon mustard seed
1. Slice tomatoes and onions, Sprinkle with 1/4 c. salt and let stand 4 to 6 hours. Drain.
2. Heat and stir sugar into vinegar until dissolved. Tie cloves, allspice, celery, and mustard seeing a cheesecloth or spice bag. Add to vinegar with tomatoes and onions. Bring to boil, reduce heat and simmer 30 minutes, stirring as needed to prevent sorching. Tomatoes should be tender and transparent when properly cooked.
3. Remove spice bag. Fill jars and cover with vinegar solution. Leave 1/2-inch headspace. Adjust lids and process in boiling water bath canner; 10 minutes for pints, 15 minutes for quarts.
4. This recipe yields about 9 pints.
Notes: I like my tomatoes and onions chunky so I quarter them. I split apart the onion layers so they will cook better and you’ll get more in each jar that way.
Oh yeah I mentioned thunder eariler in this post…
RAIN!!! It has been raining nice and slow for an hour and the temp is so much cooler. Yeah!!!
The dark rainy looking clouds that have teased us with rain for the past few days have been blown away by the wind and it brought the real rain clouds this morning. The rain only lasted about a half hour, but I will not complain.
My bell peppers continue to get bigger and are not turning orange. It’s my guess that someone put the wrong stick in the 4 pk.; pehaps at the market. Who knows. I’ve picked 4 so far off two of the three plants. I’ve been thinking about the jars of bell peppers and onions my Mother used to can since I mentioned them in a eariler post. I went a head and made one jar yesterday just so I could relive old memories.
Pickled Bell Peppers and Onions
Mothers’ recipe does not list it but I’m guessing the vinegar solution will fill 3 to 4 jars. No amount of the bell peppers and onions listed either, again I’m guessing, for 4 jars 6 bell peppers and 6 med. onions. That’s 2 per jar depending on size of your vegetable.
2 c. cider vinegar
1 c. water
1 c. sugar
Salt, 1/2 tsp. per pint
Heat the above in a large enamel or stainless steel pot. Bring to a boil.
Remove seeds from bell peppers, slice into 1/4 to 1/2-inch rings.
Cut onions into 1/4 to 1/2-inch rings.
Stack onion and bell pepper slices alternately in jars. Cover with boiling vinegar mixture.
Put on lids and tighten the rings as you put them on, securely.
Do Not shake. Sit aside on a towel in a draft free place and listen for the poping sound of the sealing lid. Wait 3 weeks or more before opening. This allows the peppers and onions to absorb the vinegar and sugar. Enjoy!