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Post by ColcordMama on May 3, 2012 17:46:21 GMT -7
This is fantastic!
5 medium heads cauliflower
1 red bell pepper
3 yellow bell peppers
1 green bell pepper
1 large onion
2 qts distilled (white) vinegar
4 cups sugar
2 Tbsp pickling salt
1 Tbsp mustard seeds
12 whole cloves
1 Tbsp ground turmeric
1 Tbsp ground mustard
Break cauliflower into flowerets and cut peppers and onion into chunks. Cover cauliflowerets with hot water, bring to a boil, boil for 5 minutes. Drain. Combine vinegar, salt, sugar and spices in a large non-reactive pot and bring to a boil, stirring constantly. Add vegetables and bring to a boil again, then put in clean hot pint jars by filling jars with solids only, then adding liquid, leaving 1/4" head space. Remove air bubbles and any cloves you can before sealing. Process in boiling water bath for 10 minutes. Edible immediately, no need to allow curing period. Chill for best flavor. Makes 8 pints.
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Post by ColcordMama on May 28, 2012 9:41:48 GMT -7
Please post your recipies for Canning and Preserving here!
Please DO NOT add comments as it will make it difficult to sort through and find the recipies.
If you have a question PM the OP and ask them to clarify. Then they may modify the post if needed.
Please note: If you post a canning recipe, it must be one that follows USDA guidelines for safe canning, using the proper preserving method (water bath canning or pressure canning) for acid and non-acid foods. Any recipe that calls for boiling water bath canning of a non-acid food will be deleted.
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Post by cowgirlup on Jun 12, 2012 17:55:04 GMT -7
Zucchini Relish (From CCM)
Zucchini Relish
Cover with ice water and soak 3 hours:
12 C. chopped unpeeled zucchini
1 1/2 C. chopped onion
1 C. chopped green bell pepper ( or part green, part red if you want)
4 cloves garlic, minced
Drain vegetables and reserve. Combine and bring to a boil:
1 Tbsp + 1/2 tsp salt
1 C. water
5 C. sugar
3 C. vinegar
2 tsp mustared seed
2 tsp turmeric
2 tsp prepared mustard
Add reserved vegetables and boil 10 minutes. Fill pint jars, leaving 1/4" headspace. Process jars 10 minutes in a boiling water bath canner.
Makes 6 pints. Note: You will probably have liquid left over after filling all the jars. Just pour it into a clean bottle and keep it in the fridge. It's wonderful in all sorts of stuff, from salad dressings to pot roasts to dribbled onto cooked greens. It lasts for years.
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Post by ColcordMama on Jun 5, 2013 15:59:47 GMT -7
Sauerkraut
Finely shred a five pound head of cabbage. Place in a large bowl and sprinkle with 3 1/2 Tbsp salt, mix thoroughly and let sit at room temperature for an hour. Pack the cabbage into hot clean pint canning jars, leaving 2 inches head space. Pack it in firmly! Cover the cabbage with cold water to within 1 inch of the rim, and put the lids and rings on. Place jars on a cookie sheet or other large pan with a rim and leave undisturbed in a room temperature place to ferment. Check on the kraut every couple of days, and replace any liquid that overflows with a brine made of 1 1/2 Tbsp salt in a quart of water. When fermentation has stopped, when bubbles can't be seen coming up through the kraut, when the kraut smells like kraut and has a nice beige color, it's time to can. Fermentation can take anywhere from 4 to 8 weeks, depending on the temperature. Warmer temps make faster fermentation, lower temps are slower but better flavor. Do not taste the kraut at this time, not even a little bit. Wipe the jar rims clean, check the lids for sound seals and replace if necessary, and place the jars in a canner and cover with cold water to at least 2 inches above the jars. Bring the water to a boil and process for 30 minutes, pints or quarts. Makes 7 or 8 pints.
Edited to add: Always boil fermented food like this in an open pan for fifteen minutes, stirring often and adding water if necessary to maintain a brisk boil. Do this before ever tasting even a tiny bit of the product, just as you would for a low acid food that has been pressure canned. This is a food safety measure recommended by the USDA.
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Post by mrmike on Sept 15, 2013 11:56:55 GMT -7
Pickled Beats. I got this recipe from my step mom, who in turn got it from her mom, who most likely got it from her mom. My dad and step mom are living on the 50 acre homestead that has been in the family for nearly 200 years. This recipe is similar to the one in the Ball Blue Book with some changes which I will explain at the end. Pickled Beats - Mama's Cook 4 quarts beats until tender 3 C cider vinegar 2 C water 2 1/2 C sugar 2 tsp allspice 1/2 tsp cinnamon 1/2 tsp cloves 1 tsp salt Combine all ingredients. Bring to a boil and simmer for 5 minutes longer. Pack into hot jars The recipe kind of assumes that you have been part of this process in mom's kitchen once before so it leaves out some subtleties. So welcome to the kitchen. Grab a cup of coffee if its morning, or a whiskey if its afternoon. Make sure your laughing at something (there is always laughter in the kitchen). Wear a shirt you don't mind getting beat juice on and wipe up spills pretty quick, beat juice stains. What the recipe doesn't explain: We scrub the beats, then trim the root and top. Then boil the beats till tender and skin them (just rub the skin off with your fingers once cool enough to handle. Cut the beats into bite size pieces. Bring all but the beats to a boil then add the beats, bring to a boil again and simmer as the recipe states (5 minutes). We don't water bath these. They get packed into very hot sterile jars and sealed. Lids always pop, never had an issue. The recipe in the "Ball Blue Book" says to water bath for 30 minutes for pints and quarts. You need to make a health/safety call here. When we can our kitchen is very clean. I have been eating these beats for 30 years and my step moms family for much longer than that and have had no issues. The safest way to do it is to water bath them, though we don't. Read more: survivalbunker.proboards.com/thread/6172/beats#ixzz2ezO5w69g |
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Post by ColcordMama on Jun 3, 2014 16:27:32 GMT -7
Grapefruit Cherry
To 10 cups of red grapefruit segments, plus every drop of grapefruit juice you can save during peeling and cutting, add one entire 10 oz jar maraschino cherries, the ones without stems. Or pick the stems off each and every cherry. Do not add sugar. Spoon this mixture into scalded half pint or pint jars, leaving half inch head space. Remove air bubbles and wipe rims, adjust two piece lids and process in a boiling water bath for 10 minutes for either half pints or pints. Note: If for some reason you come up short of liquid to cover the fruit, I suppose you could add a teaspoon of boiling water from the canner if you HAD to, but so far I haven't had to and I'm having excellent results. I cut the peels off with a serrated steak knife on a small plastic cutting board with a slight rim to catch the juice, section the segments off the pulp and membrane with that knife, then use my hands to squeeze every last drop of juice out of the pulp/membrane wad and pieces of peel with bits of fruit attached. It's working like a charm so far and, with the addition of the maraschino syrup, I have enough liquid for proper canning. Today this recipe made thirteen half pint jars of gorgeous ruby red grapefruit and cherries. My hubby puts a jar in the fridge at night then makes it his breakfast the next morning with a piece of toast.
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Post by Number5 on Aug 18, 2014 8:43:33 GMT -7
Blueberry and maple preserves
6 cups wild (small) blueberries
2 cups real maple syrup
4 tablespoons lemon juice
Put half the berries in a large pot and mash them lightly with a potato masher or wooden spoon.
Add the rest of the berries.
Add maple syrup.
Add lemon juice.
Stir.
Cook over medium heat. Berries will cook down and liquefy. I like to let the mixture reduce in volume because of the water in the syrup. Cooking time will vary depending on the syrup and berries.
Once the mix "feels right" its ready for canning.
If you want an indicator of readiness that's a bit more specific. take a small plate and place it in the freezer before you begin. When you want to check the mix to see if it's ready to can take the plate out of the freezer and drop a teaspoon full of mix onto the plate and tilt the plate. If the mix stays put, it's ready. If the mix runs, continue reducing over medium heat stirring occasionally.
Meanwhile sterilize two or three pint jars (Not an exact recipe, apologies) and prepare your waterbath canner or a pot large enough to hold the jars + 3 inches . You'll need to keep the bottom of the jars off the bottom of the pot so use or improvise a canning rack.
I couldn't find the rack so I made one 
Just be sure to cut the tag ends of the zip ties off. Rack is shown upside down for clarity. Turn over for actual use.
Ladle the mix into clean, sterile jars, place lids and adjust rings finger tight.
Process for ten minutes in boiling water which covers the jars completely.
Break out the peanut butter & crackers and enjoy ! 
Oh this is really, really good served hot over a premium vanilla ice cream. 
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Post by Ceorlmann on Sept 1, 2014 16:32:34 GMT -7
Omas Apfelmuss
(Grandma's Applesauce)
Enough apples (doesn't really matter what kind) to make enough applesauce for desired amount of jars. If you overshoot then you can have the extra applesauce for dessert!
Spices (cinnamon, nutmeg, allspice, etc.) optional
Cut apples in half and core them. Do NOT peel them. Put in pot with a little water at bottom and cook until soft to touch using wooden spoon.
Take soft apples and put in blender. However you like your applesauce to be (chunky, smooth/creamy, etc.) set your blender to the appropriate setting. Add spices if you wish. No sugar is needed as the peel alone makes the applesauce pretty sweet. For spices... using a pint jar I added enough nutmeg to cover the applesauce in the jar, and a cereal spoon's worth of Ceylon cinnamon. Mixed it up using sterilized utensil, and sealed afterward and put in canning pot for recommended amount of time according to the Ball Blue Book.
I was not very specific so one can modify this recipe to their own tastes, but true Omas Apfelmuss has no added sugar or spices.
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Post by Deleted on Dec 18, 2016 12:46:51 GMT -7
we love our beans n ham,beans n spam,and beans n franks..in which we use pork-n-beans in each situation..today im canning beans n franks.
2 or 3 hotdogs for each 16oz can of pork n beans
4 tablespoons of BBQ sauce
2 teaspoons of dry mustard.
dehydrated onion to flavor..(optional)
in a large enough pot filled with water.boil the hot dogs for 5 minutes..
in another pot.combine bbq sauce,dry mustard.and pork n beans,and heat.
when hotdogs are done.slice,into desired thickness,and mix into the beans,and finish heating untill everything is well heated..
now use a large spoon to spoon everything into pint/quart jars.add what juice is left untill the juice in each jar,is above the beans n franks.
place lids and rings onto the jars.
pressure cook/can for 90 minutes..
remove from canner/cooker after the pressure is gone.
now you have beans n franks for when you want some.
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