HOME > Chowhound > Home Cooking >

Discussion

what are you canning this year?

It's high canning season....what are you putting up this summer? I just made some pickles that rival my favorite McClures....

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I just started canning for the first time this summer, indeed about 3 weeks ago. So far I"ve done 2 batches of peach jam, blueberry syrup, zucchini relish, dilly beans, sweet pickled banana pepper rings, hamburger dill chips, and hot pepper rings. I do smaller batches, either halving recipes or cutting them down even more. A few times my canning yield has been one half pint! On deck: curried cauliflower pickles, more peach jam, chutneys, chow chow, and a carrot cake jam I saw in the Ball Complete Book of Home Preserving. Oh, I also made some apple jelly that didn't set--I'll be tossing all but one half-pint (which I'll save to use as an ingredient in sauces).

    This canning business is quite the addiction!

    21 Replies
    1. re: nofunlatte

      I'm drowning in zucchini from my CSA -- would you mind sharing your zucchini relish recipe? So far I've done lots of bread-and-butter pickles, maple summer squash pickles, and dilly beans. Pickled beets are on today's agenda.

      1. re: redbird

        Sure thing! This is from the Ball Blue Book and the yield is 4 half-pints. The ingredients are:
        2 cups chopped zucchini
        1 cup chopped onion
        1/2 cup chopped green pepper
        1/2 cup chopped red pepper (the sweet variety)
        2 Tbsp canning salt
        1-3/4 cups sugar
        2 tsp celery seed
        1 tsp mustard seed
        1 cup cider vinegar

        Toss together the zucchini, peppers, onions and sprinkle with the salt. Cover with cold water and let it sit for about 2 hours. Drain, rinse, drain as well as possible. Bring together the sugar, celery and mustard seeds, and vinegar in nonreactive saucepan, then bring it to a boil. Add vegetables to vinegar mixture and simmer for 10 minutes. Ladle relish into hot jars and add liquid so that you leave 1/4-inch headspace, then remove the air bubbles. Place lid on center and add band. Tighten to fingertip tight. Using a boiling water canner, process the jars for 10 minutes, turn off head and remove lid. Let sit for 5 minutes before removing to cool.

        BTW, I had an image of someone in a pool filled with zucchini instead of water, said person's head bobbing up and down, as she was "drowning in zucchini"!

        1. re: nofunlatte

          Many thanks! I'll try it with this week's CSA delivery. And it does feel like that my head is bobbing up and down in a pool of squash . . . !

          1. re: redbird

            I'm drowining too! I just posted a zucchini-carrot cupcake recipe. It's the only way my 14-year-old will eat it.
            Keep treading water . . . er, I mean zucchini!

            1. re: khickok

              I just made this zucchini jam--it's more like a marmalade, but interesting nonetheless. The color is a really striking green/yellow. I used my food processor to shred the squash and slice the lemons:
              http://tigressinajam.blogspot.com/201...

          2. re: nofunlatte

            Just a note, that looks similar to the recipe my DIL made except hers used 10 cups of zucchini. It was her first relish making experience but they knew they liked the zucchini relish a friend makes. After the first taste, she was glad she used pint jars. She gave us a jar and even though there's only 2 of us and it's only been a couple of weeks, that jar is almost gone. She was over wed to use my food processor again and her second batch is going to be double. DIL, DS and 2 pre-schoolers consume a half pint in one meal.

          3. re: redbird

            Ooh! Ooh! Ooh! Can I have the maple summer squash pickle recipe???

            1. re: Vetter

              Hi, I found the recipe on epicurious from a July 1991 Gourmet recipe (http://www.epicurious.com/recipes/foo...). Be aware though that the directions are sketchy at best. After making the pickling liquid, I simmered it for three minutes and then added the drained (and rinsed) squash for five minutes. Also increased th pickling liquid by about 30% based on other reviewers. I'm letting them sit for a few weeks before trying them so I can't testify as to the results yet. Hope you enjoy them!

              1. re: redbird

                Hi redbird, the link just goes to Epicurious and the pickled baby squash recipe is from 2009. (http://www.epicurious.com/recipes/foo...) Is this the recipe? thanks

            2. re: redbird

              redbird, i've been wanting to try my hand at pickling some whole green beans, too -- like the kind they charge $8 per jar in the grocery/gourmet shop. are those the "dilly beans" you made? do you have any special recipe or tips? thanks.

              1. re: alkapal

                We make spicy garlic dilly beans most years, using the Ball Blue Book recipe.

              2. re: redbird

                Just as an FYI I have made bread and butter pickles out of zucchini.

                1. re: redbird

                  Redbird, do you mind sharing your pickled beets recipe? My S/O and I are planning to do some today but the recipe we have is from an out-dated canning book and I was hoping for something tried-and-tested.

                  1. re: rockability

                    Maybe this is too late, but here's the recipe I used for pickled beets last year. it's from Pickles & Relishes: 150 Recipes Apples to Zucchini, by Andrea Chesman.

                    The recipe calls for 10-12 lbs of beets (weighted without greens). FYI I bought a 10-lb box from my CSA last year, and I ended up roasting and processing them in two batches - 10 lbs is a lot of beets! (Although I didn't weigh them out, so maybe the CSA gave me extra beets for a real beet bargain...). Anyway, I needed to make a second batch of the brine, so you might want to have extra vinegar on hand just in case. I wound up with 14 pint jars.

                    They are pretty vinegar-y. I dice them up as a salad topping for my hubby's lunches. When i've finished a jar, I put a few peeled hard-boiled eggs into the jar and let them steep for a couple of days to make pickled red-beet eggs. The pickled eggs will kep for about a week, and you can re-use the brine at least once more to make a second batch of eggs.

                    Anyway, here's the recipe:

                    10-12 lbs beets
                    1 quart of cider vinegar
                    2/3 cup of sugar
                    1 cup water
                    2 tablespoons pickling salt (i.e. non-iodized table salt, also called plain salt)

                    Scrub the beets and place on a rack in a large roaster. Cover the roaster (I used foil) and bake at 400 degrees until tender (the recipe says about 1 hour for medium-sized beets, but I remember that it took closer to an hour and a half).

                    While beets are roasting, wash and prepare jars and lids and heat water in canner.

                    Mix vinegar, sugar, water and salt together in a saucepan and heat to boiling.

                    When the beets are tender, remove from the oven and fill the roasting pan with cold water. Rub the skins off of the beets. Pack the beets into the prepared jars, either leaving them whole or cutting into halves or quarters. Add the brine to cover the jars and leave 1/2-inch headspace. Process in a boiling water bath for 10 minutes.

                    Oh, one more note: I think it helps to use the regular canning jars, rather than the wide-mouth kind, because you can sort of wedge the beets in under the "shoulder' of the jar. It helps to keep them submerged in the brine.

                    Enjoy!

                    1. re: gimlis1mum

                      Sounds very tart and vinegary. I prefer the old Pennsylvania Dutch recipe:

                      Peel, measure and cut about 3 quarts of beets
                      2-1/2 cups granulated sugar
                      3 cups of white vinegar
                      1/2 teaspoon ground cinnamon
                      2 Teaspoons ground Allspice
                      1 Teaspoon of salt
                      1 cup water
                      Cook beets until just tender. Do not overcook. Put all of the other ingredients in a large non-Aluminum pot and bring to a boil. Add beets and simmer 5 minutes. Pack hot beets into jars and cover them with the vinegar mixture from the pot. (Pints or quart jars, doesn't matter) Process in a Boiling Water Bath canner for 30 minutes, making sure that the jars are completely covered by boiling water.

                      These are excellent for adding to salads and making pickled egg dishes.

                2. re: nofunlatte

                  You can fix that apple jelly....did you make it from apples? Just dump all the jelly in a pan and heat it up to 220 F (if you are at sea level). That's the jell point. Then reprocess it for 10 minutes in BWB. Did you make it from apples, or apple juice that you added commercial pectin?

                  1. re: momskitchen

                    Cheapest apple juice in the store, plus Ball's liquid pectin (I had a half pouch leftover from something else). I really only wanted a jar or so because apple jelly is used as an ingredient for a couple of sauces I make and I wanted to practice canning. Personally, I don't like jelly, much prefer jam or preserves. So, no big loss. But thanks for the tip!

                  2. re: nofunlatte

                    nofunlatte, carrot cake jam sounds very appetizing! how did it turn out?

                    1. re: alkapal

                      haven't made it yet--it's on the autumn agenda!

                    2. re: nofunlatte

                      Carrot Cake Jam sounds wonderful..is that the recipe in Ball Blue Book which they call Carrot-Pineapple-Orange Marmalade? We can only eat so many pickled carrots and I was looking for another good carrot recipe.

                      1. re: grammywheels

                        It's not in the Blue Book, but rather in the Ball Complete Book of Home Preserving. Seems like such a lovely, autumnal treat and thinking about it is taking my mind off this heat!

                    3. pickles pickles pickles, oh and maybe some peaches

                       
                      1 Reply
                      1. re: jillcooks

                        Those look delicious! Recipe please?
                        Looking forward to putting some things up in August for sure.
                        Pickles and wild blackberry jam at least.
                        Oh, and definitely tomatoes! It was so nice to have home canned tomatoes all winter, and really one of the easier things to process once you get things going.
                        This thread is getting me jazzed, thank you!

                      2. I've already done strawberry jam (no-sugar for my mom) and blueberry-lime jam (a big hit last year). I'll do peach jam again as well as spicy plum chutney (which was by far the winner last year). I did a lot of pickling last year (jardiniere, grape tomatoes, etc.) and we had trouble getting through it all. But I will do tomatoes again because we liked that. And we also liked the "bruscetta topping in a jar" recipe (momskitchen, that was yours, right?). The spiced peaches (esp. with bourbon) were a hit last year so I'll do those again too.

                        Looking forward to reading everyone else's ideas and recipes. A similar thread last year was where I got a lot of ideas.

                        1. I've got 20 tomato plants that will be producing more than I can eat fresh in the next few weeks. I do freeze tomatoes but my favorite are canned tomatoes with a garlic clove and sprig of basil in the jar. (All from my garden) I can also control our sodium intake by canning my own tomatoes. I add a teaspoon per quart.
                          Would love your pickle recipe . . . are they dill or bread and butter?

                          4 Replies
                          1. re: khickok

                            My pickle recipe is for fresh (not fermented) dills. You can find the recipe it on my blog motherskitchen.blogspot.com and just search for McClures. They are delicious. I'd post a link to it but that is discouraged on Chowhound.

                            1. re: momskitchen

                              Thanks! I posted a comment on your blog which I will bookmark.

                              1. re: momskitchen

                                I see on your blog that you have trouble finding Mrs. Wages pickling products. The website kitchenkrafts.com carries her complete line I believe, even her salsa mix.

                                1. re: Riatta

                                  Thanks - I have found it online, and was glad to be able to buy it locally.

                            2. So far I made 5 pints of chow chow with my zucchini along with other veggies. I made a batch of peach barbecue sauce as well.

                              1 Reply
                              1. re: Cherylptw

                                Have since added peach butter and spicy mango tomatillo chutney