When I was growing up I was blessed to not only have a Mama that grew her own food, but canned it as well. Not only my Mama, but all the women in my family. Many family gatherings would include a circle of women chatting about their recent crops and what they were planning on canning with them. It was a given that once I had a household of my own, I would follow in all their footsteps. And proudly, I have.
Once the end of summer draws near, I know it’s time to bring out the pressure canner and jars. I couldn’t feel more in my element than I do in my kitchen with a pot of sauce simmering on the stove.
Throughout the years I’ve ventured a bit further than the basics my Mama canned, and I’ve found some new favorites of my own. That is exactly what I want to share with you today, my top five favorite canning recipes!
Hot Pepper Dip
- 7 green peppers
- 7 hungarian wax peppers
- 24 ounces ketchup
- 8 ounces tomato paste
- 1 tablespoon salt
- 2 cups vinegar
- 2 cups oil
- 1 1⁄2 cups sugar
- 2 garlic cloves
- 2 large onions
INSTRUCTIONS:
Chop the peppers, onion and garlic; set aside. {I put mine through a grinder}
Mix all ingredients except peppers and bring to a boil.
Boil for 10 minute stirring occasionally. Be careful the bottom of the pan doesn’t scorch. Add peppers, bring to a boil again.
To can, pour into jars. Place rings and lids on jars, making it fingertip-tight. Place on a cloth-covered or wood surface, several inches apart, until cool.
Spaghetti Sauce
- 1⁄2 bushel tomatoes
- 2 bulbs garlic
- 4 hot peppers
- 3 lb. onions
- 1⁄2 cup salt
- 1 1⁄2 cup sugar
- 3 tbsp italian seasoning
- 8 cans tomato paste
- 2 cups oil
INSTRUCTIONS:
Put everything into a blender and puree. I cut the stem part off the tomatoes, quarter them and put skins and all into the blender. I also leave the seeds in two of the hot peppers to add some heat.
Bring it to a boil and cook until thick. I cook mine for 4-5 hours, stirring occasionally.
To can, pour into jars. Place rings and lids on jars, making it fingertip-tight. Place on a cloth-covered or wood surface, several inches apart, until cool.
Zucchini Relish
- 12 cups shredded unpeeled zucchini {I throw a cucumber or two in as well}
- 4 cups chopped onion
- 5 tablespoons canning salt
- 1 green bell pepper, chopped
- 6 cups white sugar
- 2 1/2 cups white vinegar
- 1 tablespoon cornstarch
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground turmeric
- 1 1/2 teaspoons celery seed
- 1/2 teaspoon ground black pepper
INSTRUCTIONS:
I put my zucchini, cucumber, onion and pepper through a grinder. After ground, place the items in a large, non-metallic bowl, and sprinkle the salt over-top. Use your hands to evenly mix the salt throughout. Cover, and refrigerate overnight.
The following day, drain and rinse well with cool water. Squeeze out excess water and set aside. Place the sugar, vinegar, and cornstarch into a large pot. Add the nutmeg, turmeric, celery seed and pepper. Stir to combine, then add the drained zucchini mixture. Bring to a boil over medium-high heat, then reduce the heat to medium-low, and simmer 30 minutes.
Meanwhile, sterilize 7 one-pint jars and lids to hold relish. Pack hot relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Place rings and lids on jars, making it fingertip-tight.
Hot-Packing Method: Because the relish is hot when you pack it, I don’t put it through a water bath. Mine is always fine and has always sealed. You can always put yours in a water bath just to be sure.
Water-Bath Method: Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.
Sweet Pickled Beets
- fresh beets (any size will do)
- 1 cup sugar
- 1 cup water
- 1 cup vinegar
INSTRUCTIONS:
Wash the beets, cleaning all the dirt off. Cut the leaves off the beet about 3” off the beet to prevent the beet from bleeding out.
Separate into sizes so little ones don’t get over cooked and big ones are not under cooked. I like 3 kettles they boil faster that way. Boil beets till tender, can be checked using a fork (like a potato).
Drain and discard cooking liquid; let beets cool so they can be easily peeled. Hold the beet in your hand and squeeze it, it should pop right out of the skin. Cut beets into 1/2” pieces, leaving very small beets whole.
Combine brine ingredients in a kettle. Bring brine to a boil and simmer for 10 minutes. Depending on the amount of beets you have, you may need to make more brine.
Fill jars within 1/2” from the top with beets. Fill jar with boiling brine to 1/2” from top. Place rings and lids on jars, making it fingertip-tight.
Hot-Packing Method: Because the brine is hot when you pour it in, I don’t put it through a water bath. Mine is always fine and has always sealed. You can always put yours in a water bath just to be sure.
Water-Bath Method: Process in a boiling water bath for 30 minutes at up to 1000 feet in elevation.
Place on a cloth-covered or wood surface, several inches apart, until cool. Any leftover brine can be stored in the refrigerator till the next time you can.
Canned Peaches
2 lbs peaches, per quart (up to 3 lbs)
5 cups sugar
10 cups water
5 cups sugar
10 cups water
INSTRUCTIONS:
To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Set aside.
Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.
Wipe jar rims and threads. Place lids and bands on jars.
Hot-Packing Method: Because the syrup is hot when you pour it in, I don’t put it through a water bath. Mine is always fine and has always sealed. You can always put yours in a water bath just to be sure.
Water-Bath Method: Process in a boiling water bath for 25 minutes for pints, 30 minutes for quarts.
Place on a cloth-covered or wood surface, several inches apart, until cool. Any leftover brine can be stored in the refrigerator till the next time you can.
