Friday, August 25, 2017

Small Batch Canning - Fall Recipes

Fall Canning Recipes
For canning instructions and more recipes, visit Ball Canning’s website freshpreserving.com and
the National Center for Home Food Preservation’s website nchfp.uga.edu.


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Hot Peppers
Makes about 5 pints
2-3/4 lbs banana, jalapeno, or serrano peppers (or combination of these varieties)
6 cups vinegar (5% acidity)
2 cups water
3 cloves garlic, crushed
Ball® Pickle Crisp (optional)
LEAVE peppers whole or cut into 1-inch pieces. Mix peppers together if using multiple varieties.
COMBINE vinegar, water, and garlic in a large saucepot. Bring mixture to a boil; reduce heat and simmer 5 minutes. Discard garlic.
PACK peppers into hot jars, leaving 1/2 inch headspace. Add Ball® Pickle Crisp to each jar, if desired.
LADLE hot liquid over peppers, leaving 1/2 inch headspace.
REMOVE air bubbles, wipe rim, apply lids/bands and tighten fingertip tight.
PROCESS 10 minutes in a boiling-water canner.


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Green Tomato Salsa Verde
Makes about 6 (8 oz) half pints or 3 (16 oz) pints
7 cups green tomatoes, chopped cored peeled (about 12 medium)
5 to 10 jalapeno, Habañero or Scotch bonnet peppers, seeded and finely chopped
2 cups chopped red onion (about 2 large)
2 cloves garlic, finely chopped
1/2 cup lime juice
1/2 cup cilantro, loosely packed finely chopped
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper

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.
COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
LADLE hot salsa into hot jars leaving 1/2 inch headspace. REMOVE air bubbles, wipe rim, apply lids/bands and tighten fingertip tight.
PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Quick Tip: Use from 5 to 10 hot peppers to reach the level of heat you desire.

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Summer Squash Relish          
Makes about 5 pint jars
4 pounds fresh, firm yellow and/or zucchini summer squash (as purchased)
½ cup diced sweet onion (about 2.4 ounces prepared)
2 cups cider vinegar (5%)
2¼ cups white sugar
2 teaspoons celery seed
2 teaspoons turmeric
4 teaspoons mustard seed

Rinse squash well, remove blossom and stem ends and shred in a food processor.  Peel onions and remove root and stem ends. Rinse well and dice, or shred in a food processor.
Combine remaining ingredients and bring to a boil.  Carefully add squash and onions.  Return combined ingredients to a boil; boil gently for 5 minutes, stirring often.
Pack hot vegetables with liquid into sterilized, hot jars, leaving ½-inch headspace.  Make sure liquid covers the top of the food pieces, wipe rims, and apply and adjust prepared canning lids.
Process in a boiling water canner for fifteen minutes, adjusting for altitude.

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Canned Tomatoes

2-1/2 to 3-1/2 lb ripe tomatoes (about 8 to 11 medium) per quart
Water
1/4-1/2 tsp Ball® Citric Acid or bottled lemon juice
Salt, optional
Ball® Glass preserving jars with lids and bands

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.
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.
PREPARE tomatoes according to raw or hot pack recipe.
ADD ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.

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.
REMOVE air bubbles, wipe rim, apply lids/bands and tighten fingertip tight.
PROCESS filled jars in a boiling water canner 40 minutes for pints and 45 minutes for quarts, adjusting for altitude.

Raw Pack
PACK tomatoes into hot jars leaving 1 inch headspace.
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.
Hot Pack
PLACE tomatoes in a large saucepot. Add water to cover. Bring to a boil and boil gently 5 minutes, stirring to prevent sticking.
PACK hot tomatoes into hot jars leaving 1 inch headspace.
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.

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Dilly Beans
Makes about 6 (16 oz) pints
3 3/4 cups vinegar
3 3/4 cups water
1/3 cup Ball® Preserving & Pickling Salt
6 cloves garlic
6 springs of dill
3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
TRIM off ends of green beans and discard. Wash.
COMBINE vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
PACK beans, dill and garlic in jars leaving 1/2 inch headspace at the top.
LADLE hot liquid over bean, leaving 1/2-inch headspace.
REMOVE air bubbles, wipe rim, apply lids/bands and tighten fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude

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Pickled Okra
Makes about 3 (32 oz) quart jars or 6 (16oz) pint jars
3 pounds okra
3 medium hot chilies (small ones, like cherry peppers), seeded and sliced thinly
3 garlic cloves
3 sprigs fresh dill
1 quart cider vinegar
¼ cup kosher salt
1 tablespoon mustard seed
BRING the vinegar, 1 ½ cups water, salt, and mustard seed to a boil in a small pot. Turn off heat. In 3 clean, pre-warmed Ball® quart jars, divide the okra, chilies, garlic, and dill.
PACK tightly leaving ¼ inch headspace. Pour the hot brine into the jars making sure to leave ¼ inch headspace. Cap with a clean Ball® lid and tighten canning band to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
PROCESS jars for 10 minutes, adjusting for altitude.


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1 comment:

  1. I fell in love with all these fall canning recipes.Its too rice and healthy for us plus it has low amount of carbs and calories.

    ReplyDelete

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