As a high acid fruit, lemons are perfect for canning. Lemon juice finds its way into all manner of canning recipes in small amounts to make them safe for water bath canning, but people rarely
Our garden is flourishing this year even though we lost our yellow summer squash plants. Honestly, I'm not sure we could handle any more loaded plants so perhaps the attack of the cut worm is a blessing in disguise. My sister has a good portion of my aunt's garden and she grows it mostly to share. So we end up with tons of squash anyway. I told her we would take any of the over sized zucchini and squash she had to make relish. Ask and ye shall receive! My search for a good and simple recipe lead me to this Summer Squash Relish recipe. Honestly, when I first tasted it just after we made it I thought the cinnamon was too strong. But a couple of days later it's perfect! It was simple to make, especially with my new birthday food processor! As you can see, the recipe calls for apple cider. We assumed it was apple cider vinegar since it's a relish, so that's what we used. You can click here for the recipe or read it below. Summer Squash Relish 10 cups chopped zucchini and yellow summer squash 1 medium white onion chopped 1 medium red bell pepper chopped 1 medium green bell pepper chopped 2 cups apple cider 2 1/2 cups granulated sugar 2 teaspoons mustard seed 2 teaspoons celery seed 2 teaspoons ground cinnamon 2 teaspoons turmeric 1 teaspoon pickling salt Combine all ingredients in large sauce pot, then bring to a boil over medium heat. Stir occasionally, then reduce heat and simmer 10 minutes, stirring frequently. Immediately fill hot pint jars with mixture, leaving 1/2" head space. Carefully run a nonmetallic utensil down the inside of jars to remove trapped air bubbles Wipe jar tops and threads clean, then adjust two pieces. Process jars in boiling water canner for 15 minutes. And that's that! Super easy and double dog yummy! Happy day! Slushy
Here's how to can tomato sauce after you make it for homemade goodness all year long. Make a big batch of homemade sauce now and can it for later with these tips.
Yield: 4 to 5 x half-litre jars (US pint)
Old fashioned beets, just like Grandma used to make.
If you have never canned before, you might want to start by canning something easy, like fresh peaches!
We are a family who LOVES hot and spicy foods. All the way from the youngest to the oldest, there's not one person in our large family that is anti spicy foods. Since we love our spicy food so much we grow a lot of hot peppers. We typically eat them fresh in our food or add them to canning recipes. But, mostly we dehydrate the hot peppers to make crushed hot pepper to add to our meals as a condiments. Sometimes we do like to add pickled hot peppers to our meals too, so we always make sure to have enough pickled hot peppers stashed for the year. While we grow several different types of hot peppers, our favorite to pickle is jalapeño. Make sure if you're handling hot peppers that you wear gloves of some sort, because your hands will harbor the hot peppers and anything or anyone you touch will be lit on fire. (The hot pepper oil does not immediately wash off.) Trust me on this one y'all! I can't tell you how many times I've scratched my eye after cutting hot peppers without having gloves on ~ PAINFUL folks, absolutely painful! Due to the decent amount of rain and sunshine we've had this summer, our hot peppers plants have produced quite an abundant amount of large, HOT peppers this year. We aren't complaining at all, but we have had to give buckets away because we just couldn't keep up. Canning Hot Peppers Ingredients: hot peppers, sliced per jar: 1/2 tsp mustard seed, 6 peppercorns, 1 clove of garlic Brine: 8 1/2 cups water, 2 1/4 cups white vinegar, 1/2 cup salt Directions: Fill jars with ingredients. Pack tightly with peppers. Fill with boiling brine leaving 1/2 inch head space. Wipe jar, add lid and rim. Fill water bath canner about half full with water and bring to a boil. Add jars to canner making sure water only comes to the neck of the jars. Bring water to just before a boil (about 15 minutes). Remove jars from canner and invert, set on a towel, cover with a towel and let cool over night. Pickled hot peppers are ready to use immediately. We eat pretty plain meals, so adding a little kick to them helps bring out the flavors and make them a tad bit more appealing. Eating on a strict budget and from the garden doesn't have to be completely bland. Adding a touch of hot peppers or other herbs and spices can really make a budget meal into something special. Growing your own food and preserving it all is certainly a labor of love. There are days when I just don't think I can do it anymore much less do I really want to, but we keep on keeping on. This years summer garden is wrapping up, and we're definitely ready to move into the next season. But, it will be such a huge blessing to have all this wonderful food during the winter months, especially our pickled hot peppers. With Love & Hope, Jennifer
There is just nothing like fresh, homemade marinara! It is packed with flavor and perfect for freezing or canning. This Roasted Tomato & Garlic Marinara sauce with fresh tomatoes is a simple way to preserve fresh, ripe tomatoes at their peak and bring out their natural flavor. With this easy recipe, you simply roast the tomatoes with just a few basic ingredients to make the most delicious homemade marinara sauce.
I love making things from scratch, but sometimes it seems like certain things take more effort than they’re worth. Roasted Red peppers are not one of those things. It’ is SUPER easy to roast red
Buy tomatoes while they're cheap this summer and you'll be enjoying your bounty all winter long in soups and stews with this homemade tomato paste.
This recipe yields a richly flavored and tomato-dense paste, perfect for canning in small jars so you can enjoy the taste of summer-fresh tomatoes all year round.
I think this would be great on burgers, bratwurst, and even a grilled cheese sandwich!
Old Fashioned Spiced Peaches is a vintage preserve recipe poised for a comeback. These easy Southern pickled peaches were always on our Thanksgiving table.
We made Sweet Cherry Tomato Pickles for the first time last year, and they quickly became a favorite. Juicy, tangy and bite-sized, they’re easy to serve as is or blended together for a quick …
Most of my inspiration/interest/drive for canning comes from trying to recreate things I had as a kid that I can't get here in the city...
Canning Bone Broth at home is so simple that once you learn how you'll never buy it again. Bone broth was a staple of our ancestors and the perfect way to extract every last bit
This homemade applesauce canning recipe is perfect for beginners. Simple, fun and easy! Learn how to can applesauce along with complete apple sauce recipe and processing times for both water bath canners and pressure canners.
Homemade rotel made with tomatoes and green chilies is a great and easy tomato canning recipe. Rotel is a great pantry staple for spicing up Mexican recipes. It is great to be able to make your own tomatoes and green chilies to suit your taste and to preserve them for use all winter long.
Sweet, tart, and full of seasonal flavors this delicious cranberry sauce can be made jellied or whole and canned for a shelf-stable treat that can be used anytime, or refrigerated or frozen if used sooner.
A gardener I am not. We have two small container gardens off our deck in our backyard, and while I'm eager and excited in the late spring when we plant, by August I get frustrated with weeding (so I don't) and then the novelty wears off. As this is ou...
Want to preserve the bounty from your very own canning tomato plants? Discover the best paste and plum tomatoes you can grow at home now on Gardener’s Path.
Turn your summer tomatoes into an easy, sweet-and-savory tomato jam perfect for marinades, dips, or toast. Here's how to do it.
It's hard to beat the freshness of home-pressed apple cider, but that freshness doesn't last long. Fresh pressed apple cider begins to ferment on its own in as little as 24 hours if left unrefrigerated,
Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It's from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...
An illustrated guide on how to can peaches using the cold/raw pack method with a water bath canner.
Don't miss the updated blog post here! I also have a YouTube video for this recipe now. Click here to view the video! 😊 With all the canning going on in my home, I can't help but get excited about Christmas. That is what many of my canned items will be used for. For many of the guys in my family, I have canned the boiled peanuts. My husband likes boiled peanuts, but it is nothing he gets really excited over. For that reason, I am making pickled okra for him. He LOVES pickled okra! For this project, I pulled the children into the kitchen to help. They were so excited to get to help mama can and make a gift for Daddy at the same time. This was a very simple and quick project that turned out to be perfect for letting them help. We will be doing it again! I started by sterilizing 4 pint jars in the canner for 10 minutes. While I got that going, my little girl washed the okra in cold water. We prepared everything we needed while the jars heated and boiled. For the liquid, my little girl measured out and combined 2 cups of water, 2 cups of vinegar, 1 tablespoon of sugar and 3 tablespoons of canning salt. This was put on the stove, brought to a boil, and turned down to low while the okra and spices were being prepared. I still can't believe my baby is old enough to do this on her own now! I love that sweet little girl! I peeled four large cloves of garlic and halved two jalapeno peppers. We then measured out our spices: 2 tablespoons of mustard seeds, 1 tablespoon of coriander seeds, 1 tablespoon red pepper flakes, 1 teaspoons of fennel seeds, 1 teaspoon of celery seeds, and 1 teaspoon of black peppercorns. I just thought this was so pretty. :) Sweet little girl helped trim the tops of the okra to about 1/4 inch. By this time, the jars were sterile and simmering on the stove to stay hot, and the vinegar solution was ready. It was time for little man to get in on the action! He couldn't wait. He LOVES to help in the kitchen! We started by putting 1 clove of garlic (or two small ones) and 1 tablespoon of spice in the jar. We worked on one jar at a time. Then we packed the jars with the okra and 1/2 of a jalapeno pepper (Don't let your babies do the peppers!). I had to help make sure the okra was packed in well. You want them to be tight, but be careful not to crush them. Placing one up and one down helps with packing them tightly. He was taking his job so seriously, I had to get him to smile! :) Little monkey! Now the jar is all packed. I thought it was so pretty, I just had to share this photo. :) The jars were filled with the vinegar solution, leaving a 1/2 inch head space. I ran the magnet grabber tool between the jar and the okra to remove as many air bubbles as I could. The rim was wiped clean and sealed with a lid and band. The jars was returned to the canner to sit on the raised rack in the canner until all the other jars were complete. When all the jars were done, the rack was lowered into the water that was still simmering. The water was brought to a boil, and the jars were processed for 15 minutes. The jars were removed and left to cool for 24 hours. Eeek! We cannot wait to try them! Oh, I hope they turn out well! This was SO quick and easy, I cannot wait to go get more okra to do! Little man has already said he hopes Daddy shares with us! Lol! He is too cute! Yes, the children actually love this too. Maybe they will get some for Christmas also! Just kidding! I wouldn't do that to them, but they will be happy to see a lot of it canned for the family! We hope you get to try making some for yourself! Until we meet again, may you be blessed! *To ensure the safety of home canned food, make sure to follow the USDA's safety guidlines.
Watermelon canning recipes can be hard to find, but there's no better way to preserve watermelon right on your pantry shelf. Don't let those fresh summer fruits spoil, can them instead! Watermelon is one of
You haven't lived until you make this homemade Roasted Tomato Sauce! It's a great way to use up extra tomatoes! #tomatoes
Canning pumpkin puree isn't as hard as it sounds! Now you'll be able to enjoy pumpkin treats year round. Here's how to get starting pumpkin canning!
Really Really Good Salsa Tap on pic a few times to see full view
