Canning: Sweet & Sour Recipes part 2

 

Sour Recipes

These are the recipes I use year in and year out.  Sometimes I pick and choose depending on what I have on hand, what veggies or fruits have done well that year.  I have gleaned these recipes from all over including Better Homes & Gardens, Ball Fresh Preserving, Food.com, Allrecipes and many more.  A big thanks goes out to these venues that provide superb recipes that we then take-modify to our families likes/dislikes-and call our own!

Dill Pickles

Ingredients: 

3 pounds small pickling cucumbers

4 cups water

4 cups white vinegar

1/2cup sugar

1/3cup pickling salt

6 tablespoons dillseeds 

 

 

 

Directions: 

1.  Before slicing cucumbers, thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end.

2.  Slice cucumbers into thick slices (the slices should be 1/4 to 1/2 inch thick). In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, sugar and pickling salt. Bring to boiling.

3.  Pack cucumbers loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar. Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims and adjust lids.

4.  Process in a boiling-water canner for 10 minutes (start timing when water returns to boil). Remove jars; cool on racks. Let stand 1 week.

 Makes 6 pints  

Bread and Butter Pickles

Ingredients: 

16 C. sliced small to medium pickling cucumbers (4qts), sliced

8 medium white onions, sliced

1/3 C. pickling salt

3 cloves garlic, halved

Crushed Ice

4 C. Sugar

3 C. Cider vinegar

2 TBSP mustard seeds

1 1/2 tsp ground turmeric

1 1/2 tsp celery seeds 

Directions: 

1. In 6-8 qt. heavy stainless steel, enamel, or nonstick pot combine cucumbers, onions, pickling salt, garlic. Top mis with 2 inches of crushed ice. Cover iwth lid and hcill in the refrigerator for 3 – 12 hours.

2.  Remove any remaining ice from pot. Transfer cucumber mix to large colander set in a sink and drain. Discard garlic.

3. In same pot combine sugar, vinegar, mustard seeds, turmeric and celery seeeds. Bring to boiling, stirring to dissolve sugar. Add cucumber mix, return to boiling, remove from heat.

4. Pack hot cucumbers and liquid into hot sterilzed pint canning jars, leaving a 1/2 inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling water canner for 10 minutes, start timing once water boils. Remove jars from canner, cool on wire racks. 

Makes 7 pints  

Thyme-Infused Pickled Cherries

Ingredients: 

8 C. fresh dark sweet cherries, stemmed and pitted

2 fresh sprigs thyme

2 bay leaves

2 C. Water

1 C. red wine vinegar

1/2 C. packed dark brown sugar

1 tsp salt

6 whole black peppercorns

4 whole cloves 

Directions: 

1. Pack cherries, thyme sprigs, bay leaves into two 1-qt jars.

2. In medium saucepan combine water, vinegar, sugar, salt, peppercorns, cloves. Bring to boiling, stirring to dissolve sugar. Reduce heat and simmer uncovered for 15 minutes. Cool.

3.  Pour hot vinegar mix over cherries in jars, leaving a 1/2 inch headspace. Wipr jar rims; adjust lids and bands. Discard any remaining vinegar mix. 

4. Chill for 1 week before serving. Store in refrigerator. 

Makes 2 qts  

Mexican Pickled Pintos, Corn and Poblano Peppers

Ingredients: 

1 1/2 lbs fresh poblano chile peppers

4 C. fresh corn kernels 3 15-16 oz cans pinto beans, rinsed and drained

3 C. white vinegar

1 C sugar

1 C water

1 TBSP cumin seeds

3 cloves garlic, coarsley chopped

2 TBSP pickling salt 

Directions: 

1. Roast peppers in a 425 degree oven for 30-35 minutes. Peppers have been cut in half lengthwise; remove stems, seeds and membranes. Place pepper halves cut side down to roast. Roast until skins are blistered and dark.  Let stand for 15-20 mintes, using a sharp knife gently pull off skins and discard. Cut peppers into 1/2 inch pieces.

2. In medium saucepan cook corn in a small amount of boiling water, covered for 5 minutes. Drain and cool. Combine corn, peppers, beans. Set aside.

3.  In a large stainless-steel, enamel or nonstick heavy pot combine vinegar, sugar, water, cumin seeds, garlic and pickling salt. Bring to boiling over medium high heat, stirring to dissolve sugar.

4. Pack bean mix into five hot sterilized pint canning jars, leaving a 1/2 inch headspace. Pour hot vinegar mix over begetable mix. Distributing spices evenly among jars and maintining the headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling water canner for 15 minutes, start timing after water boils, remove jars from canner; cool on wire rack. Let stand 3 weeks before serving. 

Makes 5 pints

 

Zucchini Relish

Ingredients: 

12 C. small diced unpeeled zucchini

4 C. chopped onion

5 TBSP canning salt

1 red bell pepper, chopped

1 green bell pepper, chopped

6 C. white sugar

2 1/2 C. white vinegar

1 TBSP cornstarch

3/4 tsp ground nutmeg

3/4 tsp ground turmeric

1 1/2 tsp celery seed

1/2 tsp ground black pepper 

Directions: 

1.Place the zucchini and onion in a large, non-metallic bowl, and sprinkle the salt overtop. Use your hands to evenly mix the salt throughout the zucchini. Cover, and refrigerate overnight.

2.The following day, drain the zucchini in a colander, and rinse well with cool water. Squeeze out excess water and set aside. Place the red and green bell pepper, sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.

3.Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

4.Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5.Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all).  

Makes 7 pints

 

What pickles, chutnies or relishes do you like to can?

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Medical Disclaimer:

Nothing in this post is to be construed as medical advice, simply a sharing of things that have worked for me & my family. If you have any symptoms of serious illness, taking medication, pregnant or nursing, or have never worked with herbal materials or essential oils before, please consider consulting a medical professional before use. I am unable to offer advise for your particular medical situation; please ask your Doctor, Nurse Practitioner or Naturopath for further guidance.  The statements made here have not been approved by the Food & Drug Administration. These statements are not intended to diagnose, treat, cure or prevent disease. This notice is required by the Federal Food, Drug & Cosmetic Act.