canning and vegetables

490

Recipes

Salsa Verde Canning Recipe

Posted by Mommy Melanie  

I wanted a good canning recipe (and a safe one) for all the tomatillos I have in my garden, so after much searching I found this one. It is posted by Nancy Castleman on the Good Advice Press site under the name of Marc and Nancy's Salsa Verde,... MORE»

Recipe #315018

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Fancy Prepared Chiles or Peppers

Posted by MaxieJ  

This is a traditional way to prepare any kind of chiles or peppers for immediate use in cooking or for freezing for later use. As with many old-timey ways of doing things, it can be labor intensive. If you are not making poppers the seeding goes... MORE»

Recipe #314424

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Marty's Salsa

Posted by shieldknight  

A garden fresh, sweet and hot, chunky salsa. This is my father's recipe and we use it to make several gallons of salsa out of ingredients from our garden every year. We usually can it all and enjoy it throughout the year. When adding the... MORE»

Recipe #313799

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Zucchini Relish

Posted by MigJ  

Another great way to use up all that end of summer zucchini. This recipe is based on my elevation 4500 - adjust water bath canning time for your elevation. MORE»

Recipe #313753

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Green Tomato Relish

Posted by Jack II  

This is a very easy relish that my mom always makes. Now that I have my own garden I make it myself. This goes well with fried catfish, beans, or any other southern dish. My wife likes it straight from the jar with crackers. MORE»

Recipe #313751

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Refrigerator Dill Pickles

Posted by Chef #887138  

This is a compilation of several refrigerator dill recipes from the Web. I've tried this 4 times with delightful success. Look out, Classen. The number of hot peppers can be increased according to preference. MORE»

Recipe #313444

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Canned Beet Pickles

Posted by wannabechef2  

This is my Grandma's recipe. You can vary the amount of sugar to adjust for taste. It is important not to use an aluminum pan when cooking the syrup because the vinegar can pick up the taste of the metal. Also, if you are using a large kettle to... MORE»

Recipe #312565

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Rooster Style Chili Paste (Sriracha)

Posted by Potatoes Browning  

This is a nice easy to make recipe. It'll last several months in the fridge, although I go through it pretty quick. Something you can add to a lot of recipes or serve as a condiment. MORE»

Recipe #312209

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Jalapeno Jelly

(1 reviews) Posted by LonghornMama  

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6... MORE»

Recipe #312033

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Fire-Roasted Pickled Sweet Red Peppers

Posted by Zetty66  

This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to... MORE»

Recipe #310738

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Quick Pickled Sweet Onions

Posted by LadyLuck1337  

I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect. MORE»

Recipe #309831

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Pickled Peppers

Posted by Chef #858731  

My mom made this all the time when I was a kid. It's really the only kind of pickles I like. MORE»

Recipe #308756

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Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

(2 reviews) Posted by French Tart  

An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten... MORE»

Recipe #299697

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Marinated Carrots

Posted by katdi  

A delicious accompaniment to almost any meal MORE»

Recipe #294873

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Kennebunk Pickle Relish

Posted by Molly53  

A pioneer recipe originating from the great state of Maine. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 MORE»

Recipe #292406

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Cape Malay Mango Atjar - South African Mango Chutney

(1 reviews) Posted by French Tart  

This easy to make and flavourful South African preserve is wonderful with curries, stews and casseroles - and I have also used it in toasted cheese sandwiches as well! Atjar was introduced to South Africa by the Malays about a century ago. It... MORE»

Recipe #289381

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Marinated White Onions

(1 reviews) Posted by Kittycat_paw  

This recipe was modified from my favorite yellow relish recipe, to use only onions. Good to top hamburgers and salads! The left over marinade can be used to make vinaigrettes, to marinate chicken (for a short period)! Enjoy! MORE»

Recipe #288716

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Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Posted by French Tart  

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in... MORE»

Recipe #282605

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Pickled Mushrooms (Canned)

Posted by Bonnie Young  

I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet.... MORE»

Recipe #277777

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Romanian Zacusca

(2 reviews) Posted by Callu  

A traditional vegetable spread found in Romania (probably in other neighboring countries as well). It is delicious on crust bread or even as a topping on rice for a quickie vegetarian meal. It is also excellent as a sandwich spread. This recipe is... MORE»

Recipe #276662

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