Some of the best days are ones where I have an opportunity to teach canning to people who are a part of my community. In addition, it's just a bonus when I get to try a new recipe for the first time at the class. That day was today at my Fairview Farms Preserving class. I had the exciting news that the farm had green tomatoes available to can. So as a part of our "Everything Pickled" class I added a few new recipes to the site for your canning pleasure.
The fantastic organic produce was supplied by Fairview Farms and the attendees to the class were very excited about their ability to "put up" several different types of pickling recipes. We made kosher dill chips, Zucchini Relish, pickled peppers and two new recipes for me, Pickled Carrots and Pickled Green Tomatoes. As a result we worked on two of the basic flavors for pickling; dill brine (water & white vinegar) & bread and butter brine (sugar & cider vinegar). Remember, Pickling requires that your vinegar be at least 5 % acidity!
Here are the recipes:
2¾ pounds peeled carrots (about 3½ pounds as purchased)
5½ cups white distilled vinegar (5%)
1 cup water
2 cups sugar
2 teaspoons canning salt
8 teaspoons mustard seed
4 teaspoons celery seed
Yield: About 4 pint jars
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer's directions.
2. Wash and peel carrots well. Wash again after peeling and cut into rounds (we cut into spears) that are approximately ½-inch thick.
3. Combine vinegar, water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently 3 minutes. Add carrots and bring back to a boil. Then reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
4. Meanwhile, place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
5. Fill hot jars with the hot carrots, leaving 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; adjust two-piece metal canning lids.
6. Process in a boiling water canner for 15 minutes. Let cool, undisturbed, 12 to 24 hours and check for seals.
Add jalapenos or chilis for a spicy version. Add peppercorns for some flavor and great contrast for color.
Pickled Green Tomatoes
(From Ball Blue Book)
5 pounds Green tomatoes
3 1/2 cups white vinegar
3 1/2 cups water
1/4 cup canning salt
6 garlic cloves
6 heads of fresh dill or ¼ cup dill seeds
When I think of summer and how busy I get with canning I forget sometimes about the hours we spend in our backyard enjoying the weather. Las...
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I have had a ton of comments on pickles on my Facebook page and one of the questions is why are my pickles mushy. I want to repost this sinc...
I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so ...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
PJ has done it again. She put together the other concentrate recipe from the Ball Complete Book of Home Preserving for Sunshine Rhubarb Jui...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those r...
Angela's hubby is a home brewer and with a little inspiration she came up with a homebrew beer mustard. Angela used a basic canning r...
One of the most popular and sought after recipes has to be ways to make your fruity cocktail drink into a jam. Pina Colada, Strawberry Daiqu...