canning

Green Tomato Sweet Relish

Green Tomato Sweet Relish

This sweet relish is a great way to preserve those last of the season tomatoes. It is every bit as  good as relishes made from cucumbers.

I am always a little sad to see fresh tomato season come to an end. I have canned tomatoes and dehydrated some, too.

I know the green tomatoes I have left will not have time to ripen. I don’t want them to go to waste, so I have pickled some. I also like to make this relish with some of them.

Someone asked me for the recipe- so here it is.

 

Green Tomato Sweet Relish

6 pounds green tomatoes, about 22 medium

2-3 medium onions

2 medium sweet red peppers

1 sweet green pepper

1 large rib celery

1 3/4 c. white or cider vinegar ( 5% acidity)

1 2/3 c. sugar

3 T. canning salt

1 1/2 t. celery seeds

1/2 t. each cinnamon, cloves, allspice and turmeric

1/4 t. cayenne pepper

Wash trim and quarter vegetables. Put vegetables through food grinder using medium blade or pulse in food processor to chop finely. Drain, discarding liquid. Wash jars in hot, soapy water. Rinse and set aside. Combine vinegar with remaining ingredients in large saucepan and bring to a boil. Add vegetables and simmer 10 minutes, stirring occasionally. Continue simmering while packing hot jars, one at a time. Fill to within 1/2 -inch from top of jar. Wipe rims and place on lids. Process 10 minutes in a boiling water bath. Makes 5-6 pint jars.

Pickled Green Tomatoes

Green Tomato Pickles

The garden season is winding down around here. A number of friends have posted pictures of their last ripe tomatoes of the year. That is a sad time. But, don’t forget about those green tomatoes. You can make fried green tomatoes, which are great. You can also make these pickles. That way, you can enjoy those home grown tomatoes a little longer.

The recipe is pretty simple. I sometimes add a teaspoon of red pepper flakes to each jar for a spicy version. The hardest part is waiting. Once the tomatoes are canned, you have to give them 4-6 weeks fopr the pickling to finish. Trust me, it is worth the wait.

Just because your ripe tomatoes are done for the year, harvest those green ones and get a little something more from your garden.

 

 

Green Tomato Dill Pickles – Kosher Style

Green tomatoes
6 ribs celery, cut in 2-inch pieces
6 Sweet green peppers
6 cloves Garlic
2 quarts water
1 quart vinegar- 5% acidity- you can use white or cider vinegar
1 cup canning or pickling salt
Dill, optional

Use small firm green tomatoes. Pack into hot, clean canning jars. Add to each quart jar a bud of garlic, 1 piece of celery, and 1 green pepper cut into fourths. Make a brine of the water, vinegar, and the salt. Boil with the dill for 5 minutes. Pour the hot brine over the pickles to within 1/2 inch of the top of the jar. Put on cap, screw band firmly tight. Process in a boiling water bath for 15 minutes. These pickles will be ready for use in 4- 6 weeks. Yield: About 6 quarts. Source: NCHFP

Pink Applesauce

Pink Applesauce

I really enjoy the flavor of homemade applesauce. I try to can at least a few batches this time of year.

I decided to mix things up a little by making a batch of applesauce with cranberries. It came out a pretty shade of pink. The cranberries also added nice tartness to the mix.

You don’t have to add sugar, if you don’t want to.  You add the amount of sugar you like, or leave it out completely. I like to mix different varieties of apples, for different flavor in your sauce.

You can also freeze the mixture if you don’t want to can it.

 

 

Pink Applesauce

60 medium apples, I used mostly Melrose and some Jonathans

12 oz. cranberries

water

1 c. lemon juice

sugar to taste

Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water* to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce, so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Turn off heat and let jars stand in water bath 5 minutes before removing. Set in a draft free area to cool down. Yield: 8 quarts or 16 pints.

 *rather than add water, to prevent the apples from sticking, you can use cider instead.

Homemade Apple Pie Filling

Apple Pie Filling

While I think the best pie is made with fresh apples, I also like making and canning my own apple pie filling. It is a handy way for me to enjoy local apples throughout the year. It is also a whole lot better than any commercial pie filling I have tried. Loaded with plenty of big chunks of apples and seasoned with cinnamon and nutmeg- I think it the next best thing to fresh apples for baking.

I use my canned filling  to make pies, but I also use it for kolachy, blintzes, cakes and more.

The hard part, for some, is getting a hold of Clear Gel. It is a special type of cornstarch. I buy mine on line, but you can find it in stores where the Amish shop. Clear Gel stays thick, even if it is reheated. Regular cornstarch will not.

Here is the recipe I use. You can tweak the seasonings to suit your own taste, but keep in mind that spices sometimes get stronger when canned, so don’t go too crazy!!

 

Apple Pie Filling

6 qts. apples, sliced and blanched

5 1/2 c. sugar

1 1/2 c. Clear Gel- modified cornstarch available on line and in Amish stores

1 T. cinnamon

1 t. nutmeg

2 1/2 c. cold water

5 c. apple juice

3/4 c. lemon juice

If apples lack tartness use an additional 1/4 cup of lemon juice. Wash, peel and core apples and cut into 1/2 thick slices. Place in water treated with either lemon juice, citric acid or ascorbic acid to prevent darkening. Remove from solution and drain well. Blanch in boiling water- 2 quarts at a time- for 1 minute. As you finish each batch place in a bowl and cover to keep warm. In large pot combine sugar, Clear Gel, cinnamon, nutmeg, water and apple juice. Stir over medium heat until mixture begins to bubble and thicken. Add lemon juice and boil 1 minute. Add drained apples and stir gently to combine. Ladle into hot, clean jars leaving 1 1/2 inches of headspace. Remove air bubbles. Wipe rims and adjust lids.  Process in a boiling water bath- pints or quarts for 25 minutes. After the time is up, turn off canner and let jars sit in water bath for 5 minutes before removing. This will reduce the chance of siphoning.  Makes 7 quarts or 14 pints.

For only 1 quart

3 1/2 c.apples

3/4 plus 2 T. sugar

1/4 c. Clear Gel

1/2 t. cinnamon

1/8 t. nutmeg

1/2 c. cold water

3/4 c. apple juice

2 T. lemon juice

Beet Relish

Beet Relish

Beets are one of those foods that people either love- or hate. I love beets, and enjoy them in all sorts of dishes. One of my favorite beet recipes is this relish.

It is a great way to preserve beets to enjoy all year long. Beets are in season, and I thought I would share this recipe. I love this relish, and make several batches every year.

Beet relish is like a sweet pickle relish, only made with beets.  You can add it to sandwiches or salads, and if you put some in your chicken or pasta salads, it turns them the nicest shade of pink. Yummy on a hot dog or hamburger, too.

I like to serve beet relish with cheeses and crusty bread as an appetizer. If you love beets like I do, you might want to try it.

While I have always made this relish with traditional, red beets, you can also make it with golden beets, if you prefer.

 

Beet Relish

1 qt. chopped cooked beets, about 12 medium

1 quart chopped cabbage, about 1 small head

1 c. chopped onion

1 c. chopped red sweet pepper

1 1/2 c. sugar

1 T. prepared horseradish

1 T. canning salt ( non-iodized)

3 c. vinegar, white or cider- I prefer cider vinegar

Combine all ingredients in a pot and bring to a boil. Simmer 10 minutes. Bring mixture to a boil. Pack hot relish into hot jars leaving 1/4 -inch head space. Seal jars and process in a boiling water bath 15 minutes. Yield about 10 half-pint jars.

Source: Ball Blue Book

Sweet Cherry Jam

Sweet Cherry Jam

This must be a great year for cherries. They seem bigger than usual, and very sweet. I had picked up a lot of sweet cherries at the local market, more than I could eat fresh. I knew I wanted to do something to preserve some.

I combined some of the cherries with vodka to make a liqueur. I dehydrated a bunch, and I made another batch of spiced cherries. I also decided to use some of them to make jam.

While I normally make jam from sour cherries, I knew the sweet ones would work. Besides the cherries, sugar and pectin, this jam also contains lemon juice, vanilla and cinnamon. Those extra ingredients give the jam a more complex flavor and a little bit of a tang.

This may be one of my favorite jams ever!!! I was worried it would be too sweet, but it isn’t. The flavor of the cherries comes through as well at the flavor of the vanilla and cinnamon. Thinking I made need to buy more cherries and make another batch….

 

Here is the recipe. Enjoy.

Sweet Cherry Jam

4 c. chopped pitted sweet cherries, about 2 lbs.

6 T. powdered pectin

6 T. lemon juice

2 T. pure vanilla extract

1 t. cinnamon

4½  c. sugar

 

Wash jelly jars and lids and keep warm until ready to use. Place a large pot of water, with a rack, on to boil for the water bath. In large saucepan combine cherries with pectin, lemon juice, vanilla and cinnamon. Bring to a rolling boil, stirring often. Add the sugar and bring mixture back to a rolling boil, stirring often. Once the mixture gets to a full, rolling boil, cook for one minute longer, stirring constantly. Remove jam from heat and skim off any foam. Ladle hot jam into hot jars, filling to about 1/4 inch from the top. Wipe off rim and screw on the lids. Repeat with remaining jam. Process in a hot water bath for 10 minutes. Turn off heat and let jar sit in canner 5 minutes before removing. Remove from water bath and allow jars to cool.  Yield: about 6 half pint jars of jam.

 

Adapted from The Ball Blue Book

Homemade Dill Pickles

Dill Pickles

People think homemade pickles are difficult to make. They really aren’t. These dill pickles are easier than most.

To make them, you start by putting dill and garlic in clean jars. Then you add the cukes, cover them with  the brine, and process. Can’t get much simpler.

You can play around with the seasonings a bit. To make the dill pickles a little more fun, I added 1 teaspoon of red pepper flakes to about half of the jars, for a spicy version.

To make the pickles crisper, you can add a fresh grape leaf to each jar with the spices. For best results, use really fresh cucumbers. Pickle them as soon after harvest as possible.

 

Easy Dill Pickles

30-40 pickling cucumbers, 5 inches long, scrubbed and ends trimmed off

¾ c. sugar

¾ c. canning or pickling salt (non-iodized)

1 quart vinegar

1 quart water

7 fresh dill heads

3 T. pickling spice

7 garlic cloves, peeled, optional

Mix together the sugar, salt, vinegar, water and pickling spices and bring to a boil. Cook 10 minutes. Place a dill head in the bottom of seven clean, hot pint jars. Add the garlic, if using. Meanwhile cut trimmed and washed cucumbers into halves or quarters lengthwise and pack upright into the jars. Trim the length, if needed to fit no higher than to the shoulder of the jar. Pour over the hot brine leaving ½ -inch of headspace. Wipe rims and screw on lids. Place in a simmering water bath and  bring to a boil. Process for 10 minutes. Remove and cool. Makes 7 pints.

 

Spiced Bread and Butter Pickles

Spiced Bread and Butter Pickles

I am a big fan of homemade bread and butter pickles. I make several batches every year. Friends and family really like them, too. I get requests, every year, for these Spiced Bread and Butter Pickles.

While you should follow recipes for pickles carefully- those amounts of vinegar, salt, sugar etc., all are important for safety and a good end product, you can play around with seasonings a little.

In this case, I just add a teaspoon of red pepper flakes to each pint jar for the spicy version.  Just enough of a kick. You might want to add a little more or less, according to your taste.

So here is the recipe for classic Bread and Butter Pickles- with the variation for Spiced included.

 

Bread and Butter Pickles*

6 quarts thinly sliced pickling cucumbers
6 medium onions, peeled and sliced thin
½ c. pickling salt
1½ quarts vinegar
4½ c. sugar
½ c. whole mustard seed
1 T. Pickling spice
1 T. celery seeds
Wash cucumbers and trim off ends before slicing. Place in non-reactive bowl
(stainless steel, enamel, plastic) add the onions and then salt and stir. Allow cucumbers and onions to sit in the salt for 3 hours. After 3 hours drain well, but do not rinse. Meanwhile combine remaining ingredients and bring to a boil. Add cucumbers and onions and return to the boil. As soon as the mixture is boiling ladle into clean, hot pints jars, leaving a good ½ -inch of headspace. Wipe rims and screw on lids firmly. Place in boiling water bath and process  for 10 minutes. Remove to counter and allow to cool naturally. Makes 12 pints.
* For Spiced Bread and Butter Pickles add 1 teaspoon of red pepper flakes to each pint jar just before filling.

Note: These need a couple of weeks for the flavors to develop. They can also be made with firm, small zucchini.
Source: Putting Food By

Spicy Pickled Beets

Spicy Pickled Beets

Beets are just one of those foods. People seem to love them, or hate them. I am a beet lover. I enjoy them in all sorts of dishes. The nice thing about making a batch of pickled beets is being able to open up a jar whenever you want.

This recipe is a pretty classic way to preserve beets. The brine is a sweet and sour mixture with pickling spice, salt and red pepper flakes for added flavor. You could play around with the seasonings a little. Maybe adding more heat.

Pickled beets are great served as a side dish with all sorts of foods. I like them served with cheeses, crackers and other pickled foods as an appetizer. If you don’t want to can them- you can store them in the fridge for up to a couple of months.

 

Spicy Pickled Beets

 

4 lbs. beets, smaller sizes preferred

3 c. thin sliced onions

2 c. sugar

2 T. Pickling spice

1 T. canning salt

2 t. red pepper flakes

2½ c. cider vinegar- 5% acidity

1½ c. water

 

Wash and trim beets, leaving a couple inches of stem attached. Cook in boiling water until tender. Cool beets down so you can handle them. Peel beets and cut into 1½- 2-inch diameter pieces, if beets are large. Leave whole if beets are small. Set aside. Combine the rest of the ingredients in a pot and bring to a boil. Reduce to simmer and simmer 5 more minutes. Add beets and cook a few minutes, until beets are warmed through. Ladle hot beets into clean pint jars, leaving ½ inch headspace. Ladle in hot liquid, leaving ½-inch headspace. Remove air bubbles, wipe off rim, screw on lid to finger-tip tightness. Repeat with remaining beets and liquid. You should fill about 5 pint jars. Process in a boiling water bath for 30 minutes. Turn off the heat and leave jars in water bath 5 minutes before removing to counter to cool.  Yield: 5 pints.

Adapted from The Ball Blue Book

Canning Yellow and Orange Tomatoes

Crushed Tomatoes

I have been asked several times in  canning  classes, if it is safe to can yellow or orange tomatoes. We have all heard that yellow and orange tomatoes are lower in acid, so are they still safe to can? The answer is yes, they are safe to can.

Why?

 

Truth is, that yellow and orange tomatoes have just as much acid as red tomatoes.

 

Well, for the most part at least. In terms of acidity or Ph, yellow and orange tomatoes are about average. Some cultivars have more, some less.  Bottom line is that all tomatoes are safe to can- as long as you acidify them.

Adding salt is optional and is for flavor only. Use canning/pickling salt or non-iodized salt when canning.

 

Here are some popular canning recipes to get you started. All follow the NCHFP (National Center for Home Food Preservation) recommended procedures.

Crushed Tomatoes

 

Peel and core tomatoes , trim off any bad spots and quarter. Place about 1/4 of your prepared tomatoes in the kettle and cook, stirring constantly over high heat. Use a potato masher to crush tomatoes and extract juices. Once they are boiling add remaining tomatoes, stirring constantly. You don’t need to crush these tomatoes. Bring to a boil and boil for 5 minutes. In clean, hot jars add needed acidity listed below. You can also add 1 teaspoon of canning salt per quart if desired. Ladle in hot tomatoes, leaving 1/2-inch headspace. Wipe jar rims clean and adjust lids. Process in boiling water bath. Pints 35 minutes, quarts, 45 minutes. 1,000-3000 ft over sea level add 5 minutes. Twenty-two pounds of tomatoes will yield about 7 quarts of tomatoes.

 

Whole Tomatoes in Juice

 

Use any extra tomatoes to make juice. I use tomatoes that are too big to can whole, or those that have blemishes that need to be trimmed. Cut up clean, unpeeled tomatoes in a kettle and cook, stirring often until tomatoes are mushy. Strain mixture, pressing on solids or run through a food mill or tomato juice extractor. Set aside,. Place peeled, whole tomatoes in kettle and add enough tomato juice to cover them. Heat to a simmer and simmer gently 5 minutes. Add lemon juice or citric acid to jars, using amounts listed below. Add salt, if desired. Add tomatoes and cover with hot juice, leaving 1/2 -inch headspace. Wipe rims and adjust lids. Process both pints and quarts 85 minutes in a boiling water bath.

 

Tomato Juice

Wash, stem and trim bruises off tomatoes. Cut into chunks. Add about 1 pound of tomatoes to kettle and bring to a boil while crushing. Continue to add additional cut up tomatoes slowly, keeping mixture boiling. This will keep the juice from separating later. Simmer an additional 5 minutes once the tomatoes have all been added. Press mixture through a strainer , sieve or food mill to remove seeds and skins. Add lemon juice or citric acid to jars according to directions listed below. Add salt if desired. Return juice to boil and add to prepared jars leaving 1/2-inch headspace. Wipe rims and adjust lids. Process n a boiling water bath pints 35 minutes and quarts 40 minutes. Add 5 minutes processing time at elevations between 1,001 and 3,000 ft.

Tomato Sauce

 

Prepare as for juice. After juice is made return to pot and start cooking down to desired thickness. You’ll lose about 1/3 of the volume for thin sauce and 1/2 of the volume for thick. Add lemon juice or citric acid to prepared jars as described below. Add salt if desired. Add boiling sauce leaving 1/4 -inch headspace. Wipe rims and adjust lids. Process in a boiling water bath 35 minutes for pints and 40 minutes for quarts. Add five minutes at 1,001-3,000 ft. elevation.

Acidity and Tomatoes

Tomatoes must be acidified before canning. When canning either whole, crushed or juiced tomatoes you must add either 2 T. bottled lemon juice per quart or 1/2 t. citric acid . For pint use 1 T. lemon juice or 1/4 t. citric acid. You can also use 4 T. (5%) vinegar per quart, but it will alter the flavor and is not recommended. You can add a little sugar to offset the flavor, if you like.