Your garden went crazy this year and now you have more vegetables than you can eat. Check out the recipes below for great ways to can them! Submit your recipes on our facebook page!
7 lbs. cucumbers
2 gal. cold water
2 c. lime
Slice cucumbers thinly, mix lime and water and soak cucumbers for 24 hours in lime water. Take out and wash well. Soak for 3 hours in ice water. Take out of water and put in vinegar mixture and soak overnight or 10 hours. Boil for 35 minutes. Pack and seal.
1 qt. vinegar
4 1/2 lbs. sugar
1 tsp. salt
1 tsp. celery seed
1 tsp. whole allspice
Bring to boil. Stir until sugar is dissolved. Cool. Ref: cook.com
4 cups sugar
4 cups vinegar
1/2 cup canning salt
1 1/3 tsp. turmeric
1 1/3 tsp. celery seed
1 1/3 tsp. mustard seed
3 onions, thinly sliced
3 or 4 large cucumbers, thinly sliced
Combine sugar, vinegar, salt and spices together to make a cold syrup
Do not heat. Place in glass jars or a non-metallic container and refrigerate for 5 days before using. Keeps for 3 to 4 weeks in refrigerator. Ref. cook.com
FOREVER CRISP DILL PICKLES
4 lbs cucumbers
2 cloves of garlic for each jar (peeled)
1 or 2 fresh sprigs of dill for each jar
4 or 5 black peppercorns for each jar
1 small fresh hot red cayenne pepper for each jar (optional)
2 quarts of water
2 quarts of white vinegar
scant 1/2 c. canning salt
Soak freshly picked cucumbers in a tub of ice water overnight. (Do not use old cucumbers or the pickles will be rubbery). Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers.
Boil the 2 quarts water, 2 quarts vinegar and scant 1/2 cup salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes.
Wait for about 3 weeks before using to allow the pickles to mellow.
TOMOTOES: WHOLE/HALVED PACKED IN WATER
Preserving Method: Water Bath Canning Preserve the bounty of your tomato vines through waterbath canning. Follow these directions for whole, halved or quartered tomatoes packed in water.
YOU WILL NEED
-2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart -Water -1/4-1/2 tsp Citric Acid or bottled lemon juice -Salt, optional -Glass preserving jars with lids and bands
1. 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.
2. WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3. PREPARE tomatoes according to raw or hot pack recipe.
4. ADD ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. ADD ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
5.PACK tomatoes into hot jars according to raw or hot pack recipe. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
6. REMOVE air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7. PROCESS filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, 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.
1. PACK tomatoes into hot jars leaving 1 inch headspace.
2. LADLE hot water over tomatoes leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
1. PLACE tomatoes in a large saucepot. Add water to cover. Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.
2. PACK hot tomatoes into hot jars leaving 1 inch headspace.
3. LADLE hot cooking liquid over tomatoes leaving 1 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Reference: freshpreserving.com