WHAT ARE YOU CANNING TODAY?
- Thread starter Acre of Blessings
- Start date
TanksHill
Super Self-Sufficient
I use a whole foods blender and give them a god whirl. the sauce has more texture but not gunky. Some day I will peel them. See which I like better. gFarmfresh said:
big brown horse
Hoof In Mouth
Catalina,Catalina said:Mmmmm - recipe?Ldychef2k said:
Please please!
I made your bananna butter recipe, and you were right, it is sinful!!
Happy to comply !
This is the official recipe. I altered it to suit me. Left out the cauliflower and added squash. Used cider vinegar, stuff like that.
SUMMER IN A JAR
Ingredients:
4 c Carrots, in 1/2 inch slices
4 c Green beans
10 c Cauliflower florets
1 c Onion rings
4 c Celery sticks (2 x 1/2 inch)
4 c Green pepper squares, 1 inch
6 c Sweet red pepper squares, 1-inch
2 c Pickling salt
12 c Water
12 c White vinegar
2 c Granulated sugar
1 tbsp Peppercorns
2 tsp Coriander seeds
1/3 c Mustard seeds
2 tbsp Turmeric
2 c Small pitted black olives
Directions:
In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflower. Sprinkle with salt and mix well, add water. Cover with a plate (to keep vegetables submerged) and let stand for 8 hours or overnight. Drain, rinse under cold water and drain again thoroughly. In a larger preserving kettle, combine vinegar, sugar and spices. Bring to a boil, add vegetables and olives. Return to a boil, reduce heat and simmer, covered, for 10 minutes or until vegetables are tender. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving 1/8 inch headspace. Seal. Process 15 minutes in boiling water bath. Serve with sandwiches, cold meats and cheeses. Use any left over syrup in cabbage salads. Makes 20 pints.
This is the official recipe. I altered it to suit me. Left out the cauliflower and added squash. Used cider vinegar, stuff like that.
SUMMER IN A JAR
Ingredients:
4 c Carrots, in 1/2 inch slices
4 c Green beans
10 c Cauliflower florets
1 c Onion rings
4 c Celery sticks (2 x 1/2 inch)
4 c Green pepper squares, 1 inch
6 c Sweet red pepper squares, 1-inch
2 c Pickling salt
12 c Water
12 c White vinegar
2 c Granulated sugar
1 tbsp Peppercorns
2 tsp Coriander seeds
1/3 c Mustard seeds
2 tbsp Turmeric
2 c Small pitted black olives
Directions:
In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflower. Sprinkle with salt and mix well, add water. Cover with a plate (to keep vegetables submerged) and let stand for 8 hours or overnight. Drain, rinse under cold water and drain again thoroughly. In a larger preserving kettle, combine vinegar, sugar and spices. Bring to a boil, add vegetables and olives. Return to a boil, reduce heat and simmer, covered, for 10 minutes or until vegetables are tender. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving 1/8 inch headspace. Seal. Process 15 minutes in boiling water bath. Serve with sandwiches, cold meats and cheeses. Use any left over syrup in cabbage salads. Makes 20 pints.
big brown horse
Hoof In Mouth
Thank you!!
Farmfresh
City Biddy
That sounds GOOD!
Thanks!
Thanks!
FarmerDenise
Out to pasture
that's what I call my canned peaches
I want to try that recipe though. I'll might have to omit the celery though, since I don't have any in the house.
I am looking forward to getting to eat some different pickles this year and also giving them away as gifts. So I try to make certain jars look especially pretty.
Up-the-Creek
Lovin' The Homestead
10 more quarts of green beans! This makes 68 quarts so far!
I love canning!
I love canning!
