Recipezaar: Canning,Vegetables recipes

Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

Mon, 21 Apr 2008 01:17:39 -0400

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 after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 . -- posted by French Tart

Quick Pickled Sweet Onions

Tue, 17 Jun 2008 17:02:44 -0400

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. -- posted by LadyLuck1337

Jalapeno Jelly

Fri, 04 Jul 2008 23:37:58 -0400

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 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:) -- posted by LonghornMama

Rooster Style Chili Paste (Sriracha)

Sat, 05 Jul 2008 17:56:33 -0400

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. -- posted by Potatoes Browning

Canned Beet Pickles

Mon, 07 Jul 2008 15:32:43 -0400

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 boil the jars in instead of a canner, it is a good idea to put a towel in the bottom of the kettle to reduce the risk of the jars breaking. Good luck!! -- posted by wannabechef2

Horseradish Hot Stuff

Tue, 08 Jul 2008 14:46:45 -0400

The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish. -- posted by ~Rita~

Brussels Sprouts Pickles

Tue, 08 Jul 2008 19:48:36 -0400

Yum. That's all I can say. So good. -- posted by Spicy Little Sister

Refrigerator Dill Pickles

Sun, 13 Jul 2008 03:02:07 -0400

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. -- posted by Chef #887138

Green Tomato Relish

Mon, 14 Jul 2008 22:52:43 -0400

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. -- posted by Jack II

Zucchini Relish

Mon, 14 Jul 2008 22:53:06 -0400

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. -- posted by MigJ

Marty's Salsa

Tue, 15 Jul 2008 02:45:34 -0400

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 cornstarch, make sure to blend it smooth, and continually stir after adding to the main batch, else you will get chunks. For a hotter salsa, leave the seeds of the Jalapeno Peppers in the mix. -- posted by shieldknight

Fancy Prepared Chiles or Peppers

Fri, 18 Jul 2008 00:28:52 -0400

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 faster when you can cut open the pepper. Totally worth it - the flavor can't be beat! -- posted by MaxieJ

Salsa Verde Canning Recipe

Tue, 22 Jul 2008 03:03:32 -0400

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, and I just moved it over here. The lemon and lime juices add the needed acidity for canning. -- posted by Mommy Melanie

Very Yummy Spicy Dilly Beans

Sun, 03 Aug 2008 19:16:14 -0400

My hubby makes these and they are sooooooo yummy! -- posted by Secret Agent

Freezing Beans or Carrots

Sun, 10 Aug 2008 03:12:31 -0400

I got this recipe from my sister-in-law. I have always thought there was no way to freeze either carrots or green beans to have them taste good. Well I was wrong and I didn't believe until I tasted hers. Just like fresh from the garden or very very close to it. I have done both but mostly I just do beans this way. -- posted by jorgydee

Pickled Yellow Squash

Mon, 11 Aug 2008 02:28:33 -0400

My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! -- posted by Texas Aggie Mom

Pickled Banana Peppers

Tue, 12 Aug 2008 14:35:57 -0400

I was looking for something different for pickling peppers and I ran across this recip on cooks.com. I've made this, but we haven't tasted them yet. I'll let you know how they turn out. -- posted by Mrs. Hughes

Bread & Butter Pickled Squash

Thu, 14 Aug 2008 18:19:22 -0400

Canning Squash. -- posted by Mrs. Hughes

Lisa's Salsa

Mon, 18 Aug 2008 19:02:52 -0400

Great bold flavor! We like our salsa hot, so I usually add more peppers. -- posted by Mrs. Wright

Hot Red Sauce (Hot Red Socks)

Thu, 04 Sep 2008 00:43:38 -0400

This has been a staple in our family. We love it just slathered on a piece of bread...but it goes nicely with beef, pork and chicken. It is "nicknamed "Hot Red Socks" because when I called my then DH to bring it to a friends BBQ he misunderstood and brought me a pair of red thermal socks....DOH!!!!!!! And the laughter from that unforgettable gaff has been priceless!!! -- posted by Lambkyns

Easy Crunchy Yummy Sauerkraut

Thu, 04 Sep 2008 22:04:09 -0400

I sent one of my pork-o-phile Zaar buddies a picture of my kraut and am posting the recipe at her request. Yes, you can make one head of cabbage at a time but I would go for about 50 pounds! It is that good. Cooking time is fermenting time. Use lint free cloths. Have fun! UPDATE: Well, this has turned out to be my most requested home-canned treat from my BFF's! I have one friend making 50 pounds of cabbage to share with another. I hope you give it a try - it really is easy to do! -- posted by Secret Agent

Canned Spiced Tomato Jam

Mon, 08 Sep 2008 01:11:29 -0400

My Husband loves this Jam. He puts it on his waffles in the morning. I think its a great fall taste. Try it on your thumb print cookies or any dessert that requires Jam. I found this on the National Center for Home Preservation site so it's safe for canning. Enjoy! -- posted by swtsecrt

Sweet and Sour Hot Peppers

Mon, 08 Sep 2008 01:51:11 -0400

If you have hot and sweet peppers in the garden this is a great recipe for canning them. A patient of my husband used to bring them to him whenever she had an appointment. We loved them!! -- posted by Chef53Kathy

Tomato Chutney

Fri, 19 Sep 2008 18:51:48 -0400

From Company's Coming. -- posted by Suzie_Q

Beet Jelly With Lemon

Fri, 19 Sep 2008 19:14:12 -0400

From Company's Coming. Sounded interesting to me. -- posted by Suzie_Q

Mock Apricot Jam

Fri, 19 Sep 2008 21:13:25 -0400

From Company's Coming. Sounded like a neat recipe. -- posted by Suzie_Q

Rhubarb Relish

Fri, 19 Sep 2008 21:36:57 -0400

From Company's Coming. Try with meats, especially hamburgers and hot dogs. -- posted by Suzie_Q

Savory Tomato Jam

Fri, 19 Sep 2008 22:20:00 -0400

From Company's Coming. To spread on meat. -- posted by Suzie_Q

Curry Pickles

Fri, 19 Sep 2008 22:22:54 -0400

From Company's Coming. Prep time does not include letting stand overnight. -- posted by Suzie_Q

Carrot Relish

Fri, 19 Sep 2008 22:49:16 -0400

From Company's Coming. Great on hot dogs. -- posted by Suzie_Q

Prairie Relish

Fri, 19 Sep 2008 22:49:31 -0400

From Company's Coming. Great with meats. -- posted by Suzie_Q

Cauli-Cuke Relish

Fri, 19 Sep 2008 22:49:54 -0400

From Company's Coming -- posted by Suzie_Q

Apple Chutney

Fri, 19 Sep 2008 22:52:11 -0400

From Company's Coming. Great with pork and poultry. -- posted by Suzie_Q

Carrot Marmalade

Sat, 20 Sep 2008 00:36:12 -0400

From Company's Coming. I can't wait to try this one! Prep time doesn't include letting stand overnight. -- posted by Suzie_Q

Pumpkin Pickles

Sat, 20 Sep 2008 00:36:37 -0400

From Company's Coming. -- posted by Suzie_Q

Green Tomato Mincemeat

Sat, 20 Sep 2008 00:37:34 -0400

From Company's Coming. A great way to use up green tomatoes! -- posted by Suzie_Q

Mild Red Pepper Jelly

Tue, 23 Sep 2008 14:23:42 -0400

We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!! -- posted by Louise in Montréal

Zucchini Base Aka Z B for Cakes, Cookies, & Pie

Sat, 27 Sep 2008 16:04:35 -0400

This is a versatile, old time favorite recipe of mine, probably from the 1950s, which utilizes your summer bounty of zucchini in several different ways. The "zucchini base" recipe can be used to make other dishes such as: lunch cake, cookies, and pie (see recipe #327672). This recipe makes 3 quarts of base; the cake uses 1 cup of ZB, the cookies use 1 cup, and the pie uses 2 cups. I believe this recipe originally came from the Pasadena Star News. -- posted by Juliesmom

Z B Lunch Cake or Z B Pie or Z B Cookies

Sun, 28 Sep 2008 01:56:14 -0400

This recipe is a delicious concoction made with the "ZB Base" (aka Zucchini Base" see recipe #327581) recipe entered separately. You can use the ZB for various tasty dishes, including cake, pie, and cookies! -- posted by Juliesmom

Big Batch Salsa (For Canning)

Tue, 30 Sep 2008 16:36:40 -0400

My mom and I have made this salsa for years. This is the easiest way to can a big batch of salsa. Instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electric roaster (a church dinner style roaster). This is a thick, medium heat salsa that is slightly sweet. It is a staple in my holiday gift baskets. In fact, I get complaints from friends, family, and neighbors when I do not include it or if I run out before the next canning season! This year I made four batches - 52 quarts. -- posted by CindyMarie

Easy Homemade Salsa for Canning

Thu, 02 Oct 2008 14:45:39 -0400

This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner. -- posted by Munchkin Mama

Tomato Pineapple Jam

Thu, 16 Oct 2008 19:20:14 -0400

A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed. This yields about 7-1/2 cups of Jam. -- posted by Chef #929103

Campbell's Type Tomato Soup to Can for Winter

Thu, 23 Oct 2008 19:33:26 -0400

This recipe tastes like campbells tomato soup basically and it's prepared the same way- mix it with 1/2 water or milk to serve. It doesn't seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will probably kill you! -- posted by Sandy 0225

Spicy Green Tomato Pickles

Sun, 02 Nov 2008 19:08:00 -0500

These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too. -- posted by whiskey101

Pickled Bull Kelp

Sun, 02 Nov 2008 19:20:31 -0500

All along the Pacific coastline you can come across freshly beached bull kelp (aka giant kelp) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people dont do it. This simple method of preparing bull kelp pickles is based on one from Cooking Alaskan by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts! -- posted by Julesong

Red Pepper Jelly

Sat, 08 Nov 2008 16:30:32 -0500

I got this recipe from a fellow teacher many years ago after she brought it to one of our Christmas parties. I have been making it ever since...bringing it to parties (with cream cheese & crackers), and giving it for gifts. You can make it green by using sweet green peppers instead of red, and control the "fire" by adjusting the hot peppers to taste. Prep. time includes draining time. -- posted by RAD

Piccalilli (Green Tomato Chutney)

Fri, 14 Nov 2008 16:34:51 -0500

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2 pt) with 1 lb ground turkey, 1 egg and 2 crushed matzos (topped with 1/4 cup of ketchup mixed with 2 Tbsp brown sugar and 1/2 tsp cumin). Also good on hamburgers (mixed with ketchup) and hotdogs. I hand chopped the veggies because I wanted to give this as gifts, and I like the uniformity of the pieces, but using a food processor would take a fraction of the time. -- posted by SassyStew

Canned Vegetable Soup

Wed, 17 Dec 2008 12:42:20 -0500

old recipe from darlene kossman just guessing on yield none given -- posted by Dienia B.

Tomato Soup for Canning

Wed, 14 Jan 2009 22:13:05 -0500

very old recipe calls for peck tomatoes darlene called it campbells soup -- posted by Dienia B.

Wow-Wow Chow-Chow

Wed, 28 Jan 2009 19:48:31 -0500

Stashing this for using this summer. Sweet, sour, salty & spicy-hot - all at once! Not your run-of-the-mill chutney - much of can come from our summer garden too! David Hagedorn of The Washington Post has taken a few liberties with this family recipe from Thomas Head, former restaurant critic for Washingtonian magazine, mainly by chopping the vegetables separately in a food processor and adding other ingredients. The vegetables need to be brined overnight before the canning process. Refrigerate the chow-chow after opening. -- posted by Buster's friend

Tomato Relish, Aussie Style

Wed, 11 Mar 2009 01:58:56 -0400

This is the best selling, fabulous tasting, world famous Tomato Relish as made by the "Boonooroo Brown Paper-bag Ladies" This is REALLY like granma used to make. If I buy "cooking tomatoes" and they are very pale, I add a small tub of tomato paste. You can add garlic, or herbs to this recipe, but I dont find it needs it. I always double this recipe, cause I am constantly being asked for it :) I use good quality brown vinegar, but the my fellow Bag Ladies use the generic stuff. -- posted by mummamills

My Mil's Mustard Pickles (Like Piccalilli) for Canning

Wed, 11 Mar 2009 02:01:37 -0400

I'm fairly sure this recipe has been passed down from a few generations. My MIL makes these every year and we love them. One time, my husband asked her for the recipe and she told us she "didn't have it written down, it was all in her head". The recipe was sitting on her kitchen counter one day when we visited from out-of-state and I snatched it and copied it before she noticed. -- posted by Scotland

Habanero Jalapeno Pepper Jelly

Mon, 16 Mar 2009 15:32:36 -0400

A combination of recipes. -- posted by mary winecoff

Wildly Pink Pickled Red Onions

Wed, 29 Apr 2009 12:23:05 -0400

Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure. -- posted by Buster's friend

Pickled Cabbage and Peppers

Mon, 04 May 2009 14:42:45 -0400

This relish from "The Joy of Pickling" has replaced sauerkraut in our house. Sour, sweet, and spicy, it's great for topping hot dogs or as a side with sausage. Serve hot or cold. Editted to add: Feel free to substitute other commercial vinegars. I often use white vinegar or apple cider vinegar, as white wine vinegar can be a bit expensive. -- posted by dianegrapegrower

Stuffed Cabbage

Tue, 19 May 2009 17:52:23 -0400

This is a favorite with my family. It is so easy to make. Just whip up a side of mashed potatoes. Then your friends or family can top it off with the delicious gravy from this dish. This is a Polish recipe called {Galomki] and is great to serve anytime of the year. Just make plenty. The leftovers are great. This recipe will serve four big eaters or six small eaters. Double or triple for a crowd. It's great to take to a party. -- posted by Antoinette/Artist & Muralist

Six Pepper Salsa

Mon, 01 Jun 2009 00:06:07 -0400

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time. -- posted by CTRmom

Not Branston Pickle Relish (Easy and Delicious!)

Mon, 08 Jun 2009 02:06:58 -0400

I was drowning in zucchini last year and after looking at several of the Branston pickle recipes here, I came up with a pickle relish of my own. This recipe is in ratio form and can easily be doubled, tripled, or quadrupled. I often make it in a small batch and put it in the fridge where it keeps well for weeks at a time. It is awesome on sandwiches and meats (as a vegetarian, I love it on a veggie and cheese sandwich). I have also given it as gifts. Let me know if you like it too. -- posted by Honeywine

Zucchini Pineapple (Faux Pineapple) U S D A

Mon, 08 Jun 2009 17:14:05 -0400

A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time. -- posted by Molly53

Old South Cucumber Lime Pickles

Sat, 20 Jun 2009 01:35:34 -0400

These are from the back of a jar of Mrs. Wages Pickling Lime, but they are delicious!!! My grandma used to make these every year and I make them now just so I can make her potato salad with them. It's just not the same any other way. The original recipe does not call for the green food coloring, but you just HAVE to have it, at least that's how it is in my house. The yeild and times are approximate. Hope you enjoy! :P -- posted by 2SpiceItUp

Mom's Cucumber Relish

Mon, 29 Jun 2009 11:15:15 -0400

Nothing to be said except this is one excellent recipe for relish!! This may take you longer than stated. -- posted by Chill

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Tomatillo Sauce

Sun, 09 Aug 2009 21:49:13 -0400

This sauce has many uses. One easy and elegant suggestion is to pair it with a soft cheese such as Brie or cream cheese. Just pour over cheese and serve with tortilla or other chips. This recipe uses bottle lemon juice so that it is suitable for canning using the hot water bath method. It stores in a cool place for up to a year. Store in refrigerator once opened. Adapted from "Well-Preserved," by Eugenia Bone. -- posted by Ice Cool Kitty

Pickled Corn

Wed, 12 Aug 2009 10:29:04 -0400

In our early married years my husband always talked about his grandmother's pickled corn but with a child's view point the only thing I could get out of him was that she pickled it on the cob in ten gallon crocks, that he and his brother used to get into before it was ready, and that it was really good. So after doing some searching when we didn't have a computer, I found some general directions in the Foxfire Wood Stove Cookery book and Carla Emery's Old Fashioned Recipe Book. I played around with proportions and found the right combination. If you are from W.Va., Kentucky, Georgia or anywhere along the Alleghany Mountain Range you will probably be familiar with this pickle. The flavor of the brine is similiar to saurkraut but the corn flavor still comes through. Good with mash potatoes.Hope you enjoy it.(yield depends on size of ears and method of canning. Cooking time is curing time) -- posted by bshemyshua

2009 Summer Salsa

Mon, 17 Aug 2009 02:00:14 -0400

Right out of the garden goods to make a yummy spicy salsa.Using really hot chilies. But skip them if you want it calm.Garden fresh zucchini, tomatoes and onions with fresh herbs. Do use a food processor for chopping your veggies to save on time. -- posted by ~Rita~

Chipotle Tomato Jam With a Hint of Basil

Mon, 17 Aug 2009 02:27:59 -0400

Top your next burger, meatloaf glaze ribs or chicken with this! Depending on how much water your tomatoes have will determine how long to cook.It is more a loose spread then a jam. -- posted by ~Rita~

Grandma Rosie's Pickled Asparagus

Mon, 17 Aug 2009 03:39:55 -0400

Spring time in a jar!!! -- posted by Hotcooking_21

Green Tomato Chutney for Canning

Tue, 18 Aug 2009 03:29:24 -0400

This recipe is an old favorite. It was the first thing I tried to can, when a weatherman's prediction of an early frost resulted in me having a harvest of 75 pounds of green tomatoes. Use your food processor to chop. -- posted by Deb Wolf

Salsa Verde--canning Recipe

Tue, 18 Aug 2009 13:43:31 -0400

I love this recipe, and I love Ball's new Big Book of Canning, where this has been hidden! I have used half the peppers called for, and the full amount called for in another batch, both are yummy! I omit the cilantro per the request of my husband, who seems to be able to find the smallest amount! Lovely, tart recipe. -- posted by DiB's

Chipotle Tomato Salsa

Thu, 20 Aug 2009 01:53:57 -0400

Savor your home grown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;) -- posted by ~Rita~

Zesty Zucchini Pickles

Thu, 20 Aug 2009 16:06:29 -0400

Zesty zukes with gusto that you will relish! Most the sodium is washed away. As for the leftover infused vinegar you can dress cabbage for coleslaw use it for basting grilled meats. -- posted by ~Rita~

Chili Zucchini Marmalade

Mon, 24 Aug 2009 01:48:33 -0400

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go. -- posted by ~Rita~

Refrigerator Dill Pickle Spears

Tue, 25 Aug 2009 02:51:19 -0400

I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time) -- posted by bshemyshua

Spiced Pickled Red Cabbage

Tue, 25 Aug 2009 02:57:45 -0400

Here you are a canned Eastern European recipe for you to savory. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices. -- posted by ~Rita~

Pineapple Green Chile Marmalade

Tue, 01 Sep 2009 13:15:26 -0400

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside. -- posted by Buster's friend

Pasta Sauce for Canning

Tue, 01 Sep 2009 14:01:08 -0400

This is an all purpose pasta sauce my family makes every summer and ennoy all year. Don't be intimidated as each batch not including cooking time requires about an hour of your time. -- posted by Bridget Elaine

Fresh Homemade Salsa for Canning

Fri, 04 Sep 2009 14:37:41 -0400

A unique blend of peppers, onions and cilantro give this homemade pico de gallo type salsa it's deliciously fresh taste. Serve fresh or bottle to preserve. -- posted by KKleinRN

Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Tue, 08 Sep 2009 13:07:25 -0400

I wanted to preserve my Recipe #97531 and came up with this. Adding the lemon, lime juice and vinegar for acidity to preserve the salsa. Green tomatoes can be used in place or along with the tomatillos. After opening the canned salsa you can drain some of the liquid so not to watery. Do NOT thicken with flour or cornstarch. FYI- don't like heat replace the hot chili's with bell pepper that you roasted. -- posted by ~Rita~

Bread & Butter Peppers

Mon, 14 Sep 2009 17:12:39 -0400

Forget Peter Piper, try Starr Milam's recipe. Published in Country Woman and posting here for safe keeping. The crunchy mix of sliced peppers gives a kick to salads, side dishes, and sandwich toppings. Cooking time includes the 2 hours for standing time. Guessing at number of servings. Chef #1391468 I do think you could find these peppers all year round (at least in AZ) and that is why I posted them here. This recipe took the grand prize for that issue. -- posted by WiGal

Corn Vegetable Relish

Mon, 14 Sep 2009 18:41:55 -0400

From my food preservation group. -- posted by dicentra

Rosy Corn Relish

Tue, 15 Sep 2009 11:32:33 -0400

It is a very old family recipe for a corn relish. Does not have any pickling spices so very different then the usual corn relish. -- posted by Chef #1384190

Refrigerator Dilled Green Beans

Wed, 16 Sep 2009 17:00:42 -0400

4 (32 oz) quart or 8 (16 oz) pint glass preserving jars with lids and bands -- posted by dicentra

Simply Sweet Pickles (No Processing Required)

Tue, 22 Sep 2009 13:43:32 -0400

This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting. -- posted by Jan Marie

Peach Jalapeno Jam With a Hint of Basil

Tue, 22 Sep 2009 14:32:41 -0400

Sweet and savory peach jam has layers of flavors each working together. Sweetened with your choice of honey or brown sugar. Either complements peaches nicely. Kicking it up with jalapenos. Do taste them to sense the heat level and use according to your likes. Sprinkled hint basil to brighten up the flavor. -- posted by ~Rita~

Canned Corn

Thu, 24 Sep 2009 14:39:20 -0400

Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess! -- posted by Axe

Garden Salsa

Mon, 28 Sep 2009 10:59:55 -0400

I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying. -- posted by chefschwantz

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!!

Tue, 29 Sep 2009 13:42:09 -0400

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich is a chili pepper. -- posted by ~Rita~

Gavin's Salsa

Mon, 05 Oct 2009 13:52:06 -0400

My son, Gavin, will eat a pint jar of this salsa a day!! He doesn't like "chunks" so I can 1/2 of this then boat motor the other half before canning the rest for him. We like it hot; feel free to reduce the habaneros or eliminate them all together. WEAR GLOVES WHEN CHOPPING PEPPERS! When I was working up this recipe, Gav was the taste tester (tough job, LOL), hence the name. -- posted by Junesjam

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:31:33 -0400

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process. -- posted by yogiclarebear

Green (Un-Ripe) Tomato Salsa for Canning

Wed, 07 Oct 2009 11:32:00 -0400

Sandwich/Burger Dills

Fri, 09 Oct 2009 16:55:47 -0400

This is a delicious semi-spicy sandwich dill that comes from "The Joy of Pickling" by Linda Ziedrich.. If you want to reduce the spice, cut back on the crushed red pepper. Recipes like this are what make it worth all the work to make homemade pickles Prep time does not include overnight brining. -- posted by 2hot2handle

Frozen Canned Fresh Corn

Mon, 12 Oct 2009 17:51:35 -0400

When the corn crop is good, I make sure to can as much of it as I can. I'm spoiled, because this is the only "canned" corn I will eat. If you can't have the fresh stuff, this serves as a close second. I freeze it in quart sized freezer bags and stock pile it in the deep freeze. This way, I get fresh corn all year long. -- posted by quirkycook

Great Grape Ginger Fire Jelly

Mon, 19 Oct 2009 12:53:57 -0400

I love the combination of hot and sweet! This is something I created playing around. Great on a cracker! -- posted by Potatoes Browning

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Canning Pumpkin

Tue, 20 Oct 2009 17:27:26 -0400

Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us. -- posted by Madeline R.

Nana King's Sweet Chili Sauce

Mon, 26 Oct 2009 17:52:48 -0400

Similar to a chili sauce my mom and grandma used to make; we always had it chilled over cream cheese to spread on crakcers. This recipe was adapted from one by a bridge pal, Robert King. He was gracious enough to share it from his southern grandmother's recipe file. The traditional way to enjoy this sauce down south is spooned over black-eyed peas. If you are a tomato gardener and find yourself with an overabundance; substitute 4 quarts of peeled and chopped fresh tomatoes for the canned. -- posted by Hungry Hogareno

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Dried Chili Salsa

Wed, 13 Jan 2010 10:36:31 -0500

This is a great recipe for any chili base. It is Hot. As it should be ;-) -- posted by DiB's

Julie's Picante Sauce

Thu, 04 Feb 2010 10:24:35 -0500

I am posting this recipe so I do not loose it. My family would disown me if I could not make this, my son-in-law says i should open a store and sell this. You can either can it or freeze it. -- posted by mamasan