A few recipes to help you embrace and celebrate canning season!
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Cucumber Relish
Click here for a printable version.
Makes 4 x US pint jars
Ingredients
½ cup / 6 oz pickling salt
8 cups / 3 ¾ lbs. cucumber scrubbed, peeled, finely chopped
4 cups / 1 ½ lbs. green bell pepper, seeded and finely chopped
4 cups / 1 ½ lbs. red bell pepper, seeded and finely chopped
2 cups / ½ lb. celery, finely chopped
1 cup / 6 oz onion, finely chopped
3 cups / 24 oz white vinegar (5% acidity or higher)
2 ¼ cups / 18 oz white sugar
3 tablespoons mustard seed
3 tablespoons celery seed
Instructions
Prep the veg, put in a very large bowl or pot.
Mix the salt with the prepped veg, then let it sit for 4 hours, then drain, rinse, drain again.
In a large pot, mix together everything from the vinegar down to and including the celery seed. Bring to a boil. Add the drained veg. Mix, bring back to a boil and simmer for 10 minutes.
Put in your choice of jars
Leave ½ inch headspace regardless of jar size.
De-bubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 10 minutes; increase time as needed for your altitude.
Best after at least a month of jar time.
This recipe can be found in the Ball Complete Book of HOME PRESERVING.
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Jalapeno Jelly
Click here for a printable version.
Makes about 5 (8 oz) half pints
Eliminate the juice-making step and still produce a translucent jelly? This unique recipe does! Flecked with tiny bits of peppers, this zesty jalapeno jelly adds a jewel-like flair to cheese trays. Spread it on a block of warmed cream cheese and serve with crackers.
PRESERVING METHOD: Water bath Preserving
YOU WILL NEED:
12 oz jalapeño peppers (about 12 med)
2 cups cider vinegar, divided
6 cups sugar
2 3-oz pouches of liquid pectin
Green food coloring, optional
5 (8 oz) half pint glass preserving jars with lids and bands
DIRECTIONS:
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
ADD liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
LADLE hot jalapeno jelly into hot jars leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
This recipe can be found in the Ball Complete Book of HOME CANNING.
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Zesty Zucchini Relish
Click here for a printable version.
Preserving Method: Water Bath Canning
Makes about 5 (16 oz) pints Horseradish and hot peppers give this relish its zest. It's a great way to use up extra zucchini from the garden, and it makes a great accompaniment to bratwursts hot off the grill.
YOU WILL NEED
12 cups finely chopped zucchini (about 12 medium)
4 cups chopped onions (about 3 medium)
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
1/3 cup Ball® Salt for Pickling & Preserving
2-1/2 cups sugar
2-1/2 cups white vinegar
1 Tbsp ground nutmeg
1 Tbsp ground turmeric
4 Tbsp prepared horseradish
1 chili pepper; including seeds, chopped
5 Ball® (16 oz) pint glass preserving jars with lids and bands
DIRECTIONS
COMBINE zucchini, onions, red and green peppers, and salt in a large glass or stainless-steel bowl. Cover and let stand in a cool place (70 to 75°F) for 12 hours or overnight.
TRANSFER to a colander placed over a sink and drain. Rinse with cool water and drain thoroughly. Using your hands, squeeze out excess liquid.
COMBINE zucchini mixture, sugar, vinegar, nutmeg, turmeric, horseradish, and chili pepper in a large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until liquid is reduced, and mixture is the consistency of a think commercial relish, about 45 minutes.
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
LADLE hot relish into hot jars leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
This recipe can be found in the Ball Complete Book of HOME PRESERVING.
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Branston Pickle
Click here for a printable version.
Ingredients
285g / 10oz of Brown Sugar
2 tablespoons of Molasses
1 teaspoon of Salt
1 lemon – cut into pieces
1 1/2 cups of Malt Vinegar
3 Tomatoes – roughly chopped
2 teaspoons of Mustard Seeds
2 teaspoons of Ground Allspice
1 teaspoon of Cayenne pepper
1 Medium Rutabaga (Swede) – Diced
4 Cloves of Garlic- Finely Chopped
1 Granny Smith Apple – Diced
1 cup of Dates – cut into small pieces
1 Onion – Diced
1/4 of a Cauliflower – cut into small pieces
1 zucchini – Diced
1 large or 2 small Carrots – Diced
Extra liquid and seasoning if Required
1/2 a cup of Malt Vinegar
Salt to taste
To Thicken the Branston Pickle
2 teaspoons of Cornstarch
1/4 cup of Water
Instructions
Place the Sugar, Molasses, Vinegar, Salt, Mustard Seeds, Allspice, Cayenne Pepper, Lemon, and Tomatoes into a large pot and bring to a boil. Turn the heat down and simmer for 20 minutes or until the tomatoes are tender and the sugars have started to caramelize.
Remove from the heat and take out the lemon pieces. If the liquid had evaporated too much add in some extra Malt Vinegar and salt to taste.
Take a Stick Blender and blend the sauce until it is nice and smooth.
Into the sauce now add all of the other fruits and vegetables. Stir everything together and place onto the stove to bring to the boil. Turn the heat down to a simmer and cook for 1 – 1.5 hours until the carrots and swede are cooked through and starting to become translucent. Remove from the heat.
Mix the cornstarch with the water and stir into the pickle mixture, return to the heat, and cook gently for about 10 minutes to allow the sauce to thicken. Now remove from the heat once more and then place the Branston Pickle into sterilized jars and seal the lids tightly. Add filled jars to a water bath and process in the usual way.
Store the jars in a cool dark place for at least 2 weeks to allow the pickle to mature. This pickle gets better with age so the longer you keep it the better it can become. Once opened store in the fridge.
Notes
Store for at least 2 weeks to allow the flavors to develop