Fall Canning
Recipes
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Hot
Peppers
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Makes about 5 pints
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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)
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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
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Makes about 6 (8 oz) half pints or 3
(16 oz) pints
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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
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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
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Makes about 5 pint jars
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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.
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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
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Makes about 6 (16 oz) pints
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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
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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
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Makes about 3 (32 oz) quart jars or 6
(16oz) pint jars
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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
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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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