Canning Recipes

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.
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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.

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Chili Sauce

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.
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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.
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Chutney

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
Salt

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.

 
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Sharing Relish Recipes

Green Tomato Relish posted on last years Blog.  Find the recipe at
http://arkansasfarmerette.wordpress.com/2011/10/29/green-tomato-relish/

I love making relishes and green tomato pickles.  Here’s a few tips I’ve learned along the way.
1. When the recipe calls for “sprinkling the vegetables with salt, let sit overnight,and drain & squeeze out the water”;  just put them in a large colander or colanders over a pan(s).  Let drain this way and you won’t have any squeezing to do the next day.
2.  I used to tie my spices in an old tea towel, but I lucked upon a large mesh tea ball at a Whole Foods store.  If you can’t find one, cheese cloth works well.  

I am a cookbook collector, of sorts.  I recently picked up some recipe pamphlets at a local resale shop. 
I thought I would share some of the recipes in them with all of you just to whet your appetite for canning.
The following recipes are from Circular 458 (REV) Pickles and Relishes, Agricultural Extension Service, University of Arkansas, May 1962

Pepper Relish
1 pt. sweet red peppers, chopped
1 pt. sweet green peppers, chopped
1 pt. onions, chopped
1 pt. vinegar
1 Tbsp. canning salt
1 c. sugar
2 tsp. crushed celery seed
2 tsp. mustard seed
(If desired the green peppers can be omitted and 1 qt. of red peppers used.)
Cover onions and pepper with water.  Bring the water to a boil, then remove from the heat.  Let onions and peppers stand in the water 10 minutes before draining.  Mix sugar, vinegar, and spices.  Bring to a boil, then add onions and peppers.  Cook slowly for 15 minutes.  Then pack in hot jars, seal and store.

Piccalilli
2 qts green tomatoes, chopped
3 c. green sweet peppers, chopped
1 c. cucumbers, chopped
1/2 c. onions, chopped
1 qt. vinegar
1 c. brown sugar
1/2 c. canning salt
2 Tbsp. pickling spice (tied in a cloth)

Combine the chopped vegetables and mix with the salt.  Let this mixture stand overnight.  Next morning, drain and press out all the liquid possible.  Mix sugar, vinegar, and spices (tied in a cloth).
Bring to a boil, then add the vegetables.  Simmer slowly about 30 minutes, or until thick.  Pack into hot jars, seal and store.

Corn Relish
2 qts. cut corm (12 to 15 ears)
1 at. chopped cabbage
1 c. green sweet pepper, chopped
1 c. red sweet pepper, chopped
1 c. onions, chopped
1 c. sugar
1 qt. vinegar
2 Tbsp. ground dry mustard
1 Tbsp. celery seed
1 Tbsp. canning salt

Boil the ears of corn in water for 3 minutes to “set the milk.”  Then cool them and cut the corn from the cob.  Mix pepper, onion, and cabbage with the corn.  Add vinegar, sugar, and spices to the mixture.
Cook about 20 minutes, or until tender.  Pack into hot jars, seal and store.

Chow Chow
1 qt. cabbage,, chopped
1 qt. cucumbers, chopped
1 qt. green tomatoes, chopped
1/2 c. green peppers, chopped
1 1/2 qts. vinegar
1 1/2 c. sugar
1 Tbsp. celery seed
1 Tbsp. mustard seed
1 Tbsp. allspice
1/2 c. canning salt

Mix vegetables and salt, then let stand overnight. Next morning drain and press out all liquid.  Combine vinegar, sugar, and spices.  Simmer 10 minutes.  Add vegetables and cook until hot and well seasoned.  Pack into hot jars, seal and store.

Chili Sauce
   For a good red color in this product, observe these four points:
1. Use ripe red tomatoes.
2. Cook rapidly in a large open pan.
3. Use whole spices instead of powdered ones.
4. Add sugar and vinegar near the end of the cooking time.
Ingredients
1 gallon chopped ripe tomatoes, peeled
2 c. chopped onion
2 c. chopped sweet red peppers
3 Tbsp. canning salt
1 c. brown sugar
3 c. vinegar
1 red hot pepper (if desired)
1 tsp. whole cloves
1 tsp. allspice
2 tsp. cinnamon
1 med. clove (section) of garlic

Combine chopped vegetables.  Tie spices in a bag and add to vegetables.  Cook vegetables rapidly, stirring often to keep from sticking.  When the vegetables have cooked down to about half the amount you started with, add the sugar, vinegar, and salt.  Boil rapidly for 5 minutes, stirring constantly.  Pour into hot jars, seal, and store.
NOTE: The vinegar, sugar and salt can be heated separately and added while hot to the vegetables.  In this way, the mixture is not cooled down too much.