Canning recipes, some of our favorite.

End of the Garden Relish
3c. chopped cucumber
3c. chopped cabbage
3c. chopped onion
3c. chopped green tomato
3c. chopped sweet pepper
3 c. chopped green beans
3 c. chopped carrots
3c, chopped celery
2Tbsp. celery seed
4Tbsp. mustard seed
3 Tbsp. turmeric
4 to 4-1/2 c. apple cider vinegar
5c. sugar ( although I cut this back to 2 c. sugar and 1 c. honey)

Soak cucumbers, peppers, cabbage, onions and tomatoes in salt water( 1/2c, pickling salt on non iodized to 2 qts. water) overnight. Drain and rinse. Cook carrots and beans in boiling water until tender; drain well. Mix cooked and soaked vegetables with the remaining ingredients and boil 10 minutes. Place into sterilized jars and seal at once. Process 10 minutes in a boiling water bath. Makes 9 pints

Zucchini Salsa

1-1/2 c. diced celery
4 c. chopped zucchini
10c. diced tomatoes
6-8 jalapeno peppers( chopped fine)
304 green peppers, chopped
2 large onions, chopped
1/2c. cinder vinegar
1/4to 1/2c Worcestershire sauce
2 tsp. non iodized salt
1Tbsp garlic powder or 2-3 fine minced cloves( more if you like garlic)
2 tsp oregano
2c. tomato paste

Boil 1/2 hour stirring often Add 2c. tomato paste and boil another 15 minutes. Hot pack into sterilized jars and water bath for 20 minutes. Makes 6 pints

Pickles Carrot sticks

2 lbs carrots
1-3/4 tsp crushed red pepper
1-3/4tsp. whole mustard seed
1-3/4tsp. dill seed
7 garlic cloves
1 bunch of mint or 3-1/2 tsp dried mint
2-1/2 c. cider vinegar
2-1/2 c. water
3 Tbsp. sugar or honey
3 Tbsp salt( non iodized)

Scrap carrots and cut into sticks. Pack vertically into sterilized pint jars. To each jar add 1/4 tsp mustard seed, 1/4 red pepper,1/4 tsp dill seed,
1 clove garlic and a large sprig of mint or 1/2 tsp dried mint.
Bring water vinegar and salt to a boil, pour over carrots, seal and water bath for 10 minutes.

Basil Green Beans

4 lbs green beans
1-3/4 tsp crushed red pepper( I leave this out)
3-1/2 tsp, whole mustard seed
3-1/2 tsp dill seed
14. cloves of garlic, peeled
1 bunch of fresh basil or 3-1/2 tsp. dried basil
5 c. basil vinegar( you soak fresh Basil in cider vinegar for a week to 10 days beforehand)
5c. water
1/2 tsp. non iodized

Pack beans vertically into clean sterile pint jars. To each add 1/4 red pepper,1/2 tsp. whole mustard, 1/2 tsp dill seed, 2 cloves of garlic and a sprig of fresh basil or 1/2 tsp. dried basil.

Combine vinegar, water and salt and bring to a boil. Pour over beans in each jar, leaving 1/2" head space, seal and water bath( full rolling boil for
10-12 minutes)

Dilly beans

2 lbs trimmed green beans
4 heads of dill weed
4 cloves garlic( peeled)
1 tsp. cayenne pepper
2-1/2 c. vinegar
2-1/2 c. water
1/4 c. canning salt of non iodized

Pack beans into hot jars( vertically), leaving 1/4" head space. to each pint add 1/4 tsp. pepper1 clove garlic and one dill head. Combine remaining ingredients and bring to a full boil. Pour over the beans, leaving 1/4" head space, removing all bubbles with a fork or butter knife. Seal and process pints and Qts. for 10 minutes in a full rolling boil water bath. Yield 4 pints





Apple Pie Filling( canned)

3-1/2 c. sugar( we use unprocessed cane sugar or 2-1/2 c. Agave syrup)
1c. Cornstarch
2 tsp. cinnamon
1/4 to 1/2 tsp nutmeg
1 tsp salt( non iodized)
10 c. cold water
3 Tbsp. lemon juice
6-7 Qts apples, peeled and sliced

Pack apples into hot jars. Blend sugar, cornstarch, spices and salt. Add water slowly mixing with a whisk. once mixed cook until thick and bubbly. Stir constantly to keep from scorching. Remove from heat add lemon juice. Pour over apples, making sure juice goes to the bottom of the jar, adjust to remove all air bubbles. Seal and process for 25 minutes in hot water bath or 10 minutes @ 10 lbs of pressure. Makes 7 qts.