The summer reminds me that when we have a barbecue or picnic the foods that we put together seem to need some condiment that will kick up the flavor. Why not put together the most amazing flavors and home made jars of condiments that will not only compliment the foods that you make but adding a bit of "you" that makes it special. These are also some great gifts to bring to a barbecue for the host to enjoy after the party is over.
Canning your ketchup, mustard, relish and barbecue sauce couldn't be easier. There are some very simple recipes and processes to made these a staple in your canning pantry. Let's get to the recipes:
Canning your ketchup, mustard, relish and barbecue sauce couldn't be easier. There are some very simple recipes and processes to made these a staple in your canning pantry. Let's get to the recipes:
Basic Mustard
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| (Top) Honey Mustard (Left) Beer Thyme Mustard (Right) Wine Tarragon Mustard |
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/4 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 t. kosher salt
1 t. dried spice (basil & lemon, or cardamom & fennel, or allspice & tumeric)
Instructions:
Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking overnight.
Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture in a blender or "bullet" mixer until it reaches desired consistency, adding water if needed. When you do a tasting if you need more spice add by 1/2 teaspoons. When you are satisfied with the taste ladle into quarter pint jar and process in water bath for 15 minutes.
Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking overnight.
Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture in a blender or "bullet" mixer until it reaches desired consistency, adding water if needed. When you do a tasting if you need more spice add by 1/2 teaspoons. When you are satisfied with the taste ladle into quarter pint jar and process in water bath for 15 minutes.
For the mustard recipes in the picture: http://www.sbcanning.com/search/label/Mustard
Combine tomatoes, onion and red pepper in a blender or food processor and process till smooth. Pour in large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently for 30 minutes.
Add vinegar, sugar, and salt. Tie cinnamon, allspice, cloves, peppercorns, and bay leaf in cheese cloth and add to saucepan. Return to boil and boil gently, uncovered stirring frequently until mixture thickens on a spoon, about 1 1/2 hours. Remove cheesecloth bag.
Ladle into jars leaving 1/2 inch headspace. Process in water bath for 15 minutes at a full boil.
Pickle Relish
(USDA Complete Book of Home Canning)
3 qts chopped cucumbers
Blender Ketchup
(Complete Book of Small Batch Preserving)
7 cups peeled and chopped Roma tomatoes (4 lbs)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
(Complete Book of Small Batch Preserving)
7 cups peeled and chopped Roma tomatoes (4 lbs)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2/3 cup cider vinegar
1/4 cup sugar
1/4 cup sugar
2 t. kosher salt
1 cinnamon stick, 2 inch long
1/2 t. each: whole allspice, whole clove, peppercorns
1 bay leafCombine tomatoes, onion and red pepper in a blender or food processor and process till smooth. Pour in large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently for 30 minutes.
Add vinegar, sugar, and salt. Tie cinnamon, allspice, cloves, peppercorns, and bay leaf in cheese cloth and add to saucepan. Return to boil and boil gently, uncovered stirring frequently until mixture thickens on a spoon, about 1 1/2 hours. Remove cheesecloth bag.
Ladle into jars leaving 1/2 inch headspace. Process in water bath for 15 minutes at a full boil.
Pickle Relish
(USDA Complete Book of Home Canning)
3 qts chopped cucumbers
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| Pickle relish we made from the MFP Class |
3 cups each chopped sweet green and red peppers
1 cup chopped onions
3/4 cup kosher salt
4 cups ice
2 cups sugar
4 tsp. each: mustard seed, turmeric, whole allspice, and whole cloves
6 cups white vinegar
Add cucumbers, peppers, onions, salt and ice to water and let stand 4 hours. Drain and recover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate for 24 hours. Heat mixture to boiling and fill hot in hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace. Wipe rims and add hot lids and rings. Process in waterbath 10 minutes.
Summer Sizzle Barbecue Sauce
(Complete Book of Small Batch Preserving)
2 T. Canola oil
Heat oil in a medium stainless steel saucepan over medium high heat. Add onions and garlic and sauté for 5 minutes or until tender, stirring frequently.
Add cucumbers, peppers, onions, salt and ice to water and let stand 4 hours. Drain and recover vegetables with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate for 24 hours. Heat mixture to boiling and fill hot in hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace. Wipe rims and add hot lids and rings. Process in waterbath 10 minutes.
Summer Sizzle Barbecue Sauce
(Complete Book of Small Batch Preserving)
2 T. Canola oil2 medium onions, chopped
2 large cloves garlic, minced
4 large tomatoes, peeled and finely chopped
½ cup dry red wine or beef broth
3 T liquid honey
1 T each: Worcestershire sauce and cider vinegar
1 t. each dry mustard and green peppercorns
½ t. each chili powder and salt
½ cup tomato sauce
1 t. brown sugar
½ t. hot pepper sauce
Heat oil in a medium stainless steel saucepan over medium high heat. Add onions and garlic and sauté for 5 minutes or until tender, stirring frequently.
Add tomatoes, wine, honey, Worcestershire sauce, vinegar, mustard, peppercorns, chili powder and salt. Bring to boil, reduce heat and boil gently, uncovered for 30 minutes or until thickened. Remove from heat and puree in a food processor or blend till smooth. Stir in tomato sauce, sugar and pepper sauce, return to saucepan and bring to a boil.
Fill jars leaving ½ inch headspace. Process in water bath for 20 minutes. Makes about 3 cups.
This bbq sauce gets better after about a month. The vinegar mellows a bit and it has a sweet/heat flavor.
This bbq sauce gets better after about a month. The vinegar mellows a bit and it has a sweet/heat flavor.
14 comments:
Oh my - I think my desperation and desire to make mustard just increased by mass amounts! What beautiful jars of yellow delight!
I just canned my first pickle relish and mustard this week! I was happy to see the pictures of your relish - mine looks very similar.
With the ketchup and barbeque recipes, do you remove the seends from the tomatoes?
I don't remove the seed for either since they will cook down in the BBQ and blended in the ketchup.
I am glad that your relish and mustard are good! I hope that you had a great time doing them!
I'm so nervous when it comes to canning. I love to do it, I just don't want to make anyone sick. So what's the self life of canned items?
Lydia..All of the canned foods that are done properly will have a shelf life of one year if kept in a cool, dry, and dark place in a temp between 40 to 70 degrees. In Las Vegas where my sister lives it's usually about 6 months unless you have a cooler place in the house. My sister keeps the house at 78 during the summer so I have had to find a cool place for her to store her stuff during the summer.
Is there a way to tell if a canned food that is over a year old is safe to eat (provided is was kept in a cool, dark place)? I have a few jars of jams and applesauce/butters that are past that mark, but still have a good seal and aren't discolored in anyway.
Family Way Doula...The home canning guidelines recommend a one year shelf life if stored properly. There are numerous variables that will dictate if the product will last longer or shorter than the recommendations. My personal thought is, "when in doubt, toss it out". Is it worth the risk?
Family - tell tale signs are mild growing on the top of the recipe for jam and mustards. For pickles your brine or liquid will be cloudy. Tht would be what you could see but next woukd be smell. A very vinegar or sour smell to jams, tomatoes or fruit would indicated fermentation which I would toss. For pickles I would look at the contents if the pickles are a blueish color or white fur dispose of it. As for "when in doubt, throw it out" you do not want to compost these items since it's bad bacteria and you don't want to put that on your plants. Put the contents in a ziploc bag and dispose in the outside trash.
I LOVE mustard. Thanks for posting canning instructions. Most people just store it in the fridge and don't include that part. :)
I made both the ketchup & relish without sugar and liked it a lot. Would they be safe to can without the sugar? I'm guessing there's enough vinegar....
Sorry if I missed it, is the ketchup (15 min) meant for half or full pints?
Unknown - you should add the sugar since the vinegar and sugar are the combo of how it's preserved.
Mruhlman - 15 minutes for either size
Do you have a recipe for a spicy ketchup? we love habanero ketchup, but it is expensive. Thanks
You can add habanero's or jalapeno's to the ketchup!
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