4 pounds green beans
1/2 tsp. crushed red pepper flakes to each quart jar
1 tsp. dill seed to each jar
1/2 tsp. of mustard seed to each jar
1 tsp. minced garlic to each jar
Brine
1/2 cup pickling salt
5 cups vinegar
5 cups water
Combine and heat through til boiling.
(about a cup and a half of brine will be used per quart jar, adjust amount needed after you have all your jars tightly packed.)
Process in water bath for 25 minutes.
If you have questions on water bath or canning etc. give me a call. I am assuming you have done this before, so I left out details.
Showing posts with label Canning. Show all posts
Uncle Mark's Salsa
3 gallons peeled and diced tomatoes
1 quart diced pickled(nacho style) jalapenos
7-12oz tomato paste
1 quart tomato juice
1 quart diced onion
1 quart chopped cilantro
2/3 cup salt
2 cups vinegar
1/4 cup finely minced garlic
Lemon juice
Put all ingredients together and simmer til it is reduced, about an inch or so down on the pot, then pour into hot jars and process for 25 minutes in a water bath. OPTIONAL: Add 3 Tbls Lemon Juice to each quart jar.
1 quart diced pickled(nacho style) jalapenos
7-12oz tomato paste
1 quart tomato juice
1 quart diced onion
1 quart chopped cilantro
2/3 cup salt
2 cups vinegar
1/4 cup finely minced garlic
Lemon juice
Put all ingredients together and simmer til it is reduced, about an inch or so down on the pot, then pour into hot jars and process for 25 minutes in a water bath. OPTIONAL: Add 3 Tbls Lemon Juice to each quart jar.
Homemade Spaghetti Sauce
3 TBSP Olive Oil
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste
Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes). Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water. Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.
Delicious with spaghetti and meatballs. :)
6 garlic cloves (fresh or jarred)
Pinch of red pepper flakes (portion based on spice taste)
28 oz of Plum Tomatoes, blanched
Handful of torn basil (dried or fresh)
Season with salt and pepper to taste
Combine garlic and red pepper flakes in oil and cook over medium-low until garlic is golden (about 6 minutes). Crush tomatoes into skillet. We used fresh tomatoes from our garden and blended them with a hand blander. If you use canned tomatoes, add an additional 1 cup of water. Add basil, salt, and pepper. Cook uncovered until thick. Makes about 2 full jars of sauce. Store in fridge if you choose not to seal the containers.
Delicious with spaghetti and meatballs. :)
Canned Peaches
40 lbs Peaches = Approximately 20 Jars of peaches
*You will need a canning equipment set: huge canning pot w/jar rack insert, magnetic lid lifter, canning funnel, jar lifter tongs/jar lid wrench, kitchen tongs (optional).
1. Sanitize jars in Dishwasher (should be done first because it can take 1-1 1/2 hrs).
2. Blanch the peaches.
3. Cut peaches into halves or quarters, as desired.
4. Make Syrup (depending on how ripe/sweet the peaches are will depend on if you want to make a normal syrup or light syrup.)
6. Add syrup (using the funnel), stopping at the bottom of the rim about an inch from the top.
7. Seal Jars.
*You will need a canning equipment set: huge canning pot w/jar rack insert, magnetic lid lifter, canning funnel, jar lifter tongs/jar lid wrench, kitchen tongs (optional).
1. Sanitize jars in Dishwasher (should be done first because it can take 1-1 1/2 hrs).
2. Blanch the peaches.
- BLANCHING: In a saucepan of boiling water, drop peaches to where they're fully submerged. Leave in water for 20 second. Remove peaches with a strained spoon and immediately put in a ice water bath (to stop the cooking process). Then one by one, remove their skins.
3. Cut peaches into halves or quarters, as desired.
4. Make Syrup (depending on how ripe/sweet the peaches are will depend on if you want to make a normal syrup or light syrup.)
- LIGHT SYRUP: Combine 6 cups water and 2 cups sugar and bring to a boil.
6. Add syrup (using the funnel), stopping at the bottom of the rim about an inch from the top.
7. Seal Jars.
- SEALING: To seal the jar, first sanitize the lids in a pot of boiling water for 15 mins. Using the magnetic lid lifter, lift out each lid and place them on top of each jar. Twist on the second part of the lid. Next, place 7 jars in the large 21.5-Qt Canner Pot of boiling water (follow instruction on the Canner). Cover with lid and let boil for 40 mins. Repeat until you seal all your jars. Let cool and store at room temperature, refrigerate after opening.
Grandma Flanary's Dill Pickles
Brine:
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
9 cups water
5 cups white vinegar
1 cup Pickling salt
Add brine ingredients into a sauce pan and heat until all salt dissolves. This brine will probably do at least 6 quart size jars filled with pickles.
In a quart size jar(s), stuff:
1 grape leaf
1 sprig of dill
1 slice of pimento and/or 1 clove garlic (optional).
Pack jars with cucumbers cut as desired (slices, chunks, strips, etc.). Add brine to near the top. Put on lid and process in boiling water bath for 15 minutes.
Store approximately 3 weeks before eating. Can store for 3 years or more in cool, dry place.
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