Canning/Freezing/Fridging Recipes

[Kim2005]

Please post recipes for canning and/or freezing here.

[Kim2005]

6 lbs. tomatoes (about 12 large)
9 dried hot chilies
15 cloves garlic
3 cups diced red onion
6 jalapeno chilies, seeded and diced
1-1/2 cups chopped cilantro, packed tightly
1 tbs. salt
3/4 tsp. dried red chili flakes
3/4 cup red wine vinegar

Peel, seed and dice tomatoes into 1/4 inch size pieces. Remove seeds from dried chilies; place chilies in a small bowl. Wear rubber gloves to protect hands. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain half the water from chilies. Puree chilies and remaining water in blender for 1 minute or until smooth. Peel and mince garlic.

Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened. Ladle hot salsa into hot hars, leaving 1/4 inch headspace. Remove air bubbles with a wooden spoon. Put on lids then tighten bands. Process 15 minutes in a boiling water canner.

Yield: 6 pints.

[Kim2005]

2 pounds ripe tomatoes, peeled and chopped
2 pounds sweet red peppers, cored, seeded and finely chopped
1 pound onions, finely chopped
2 red chilies, seeded and finely chopped
2 cups red wine vinegar
1 cup firmly packed light brown sugar
4 tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon paprika
2 teaspoons salt
2 teaspoons pepper

Combine all the ingredients in a large saucepan. Bring to a boil over moderate heat, then lower the heat and simmer, uncovered, for about 30 minutes until most of the liquid has evaporated and the relish is of a thick, pulpy consistency. Stir the mixture frequently.

Sterilize three one pound jars. Put the clean jars open end up on a baking sheet and place in a preheated oven, 275 F, for about 10 minutes until hot. Put the relish into the hot jars. When cool, seal with vinegar-proof covers. Label the jars and store in a cool, dry place. Refrigerate once opened.

[Kim2005]

Cucumbers, sliced
4 cups sugar
4 cups white vinegar
1/2 Tbl. canning salt
1 1/3 tsp. turmeric
1 1/3 tsp. celery seed
1 1/3 tsp. mustard seed
3 med. onions
1 green pepper

Mix together sugar, vinegar, salt, turmeric, celery seed and mustard seed; set aside.
Wash and sterilize 3 quart jars. Slice 1 onion and 1/3 of the green pepper into each jar. Wash and slice enough cucumbers to fill jars. Stir and then pour syrup into each jar. Screw on lids
Refrigerate at least 5 days before using. Store in the refrigertor.
(You can pack the cucumbers in because as it sets, the quantity seems to lessen and begin to "float".

[Kim2005]

Wash peaches. Dip in boiling water 30 to 60 seconds. Immediately remove and dip in cold water. Slip off the peel. Cut in half. Remove pit. Slice into the following mixture:

Make up a 12 oz thing of orange juice concentrate as directed. Stir in 4 cups of sugar til dissolved (I use about half that). Slice peaches into that mixture. Freeze in containers, using enough juice to cover (keeps peaches from turning brown).

[Kim2005]

Non-Saucey Garden Salsa:

10 c chopped peeled ripe tomatoes (6 lbs)

5 c chopeed green and/or red peppers (2 lbs)

2 1/2 c chopped onions (1 1/2 lbs)

1/4 to 1/2 (depending on taste that you like) c cider vinegar

6 garlic cloves, minced
2 Tablespoons minced fresh parsley or cilantro

1 Tablespoon salt ( I use way more)

In large kettle combine all ing; bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Ladel into jars. If bathing in hot water, leave 1/2 inch headspace, other wise, fill 'em jars up and cap them and flip over to seal. Yeild withe this recipe, 8 pints.

Now I just fill a GIANT kettle with tomatoes and keep adding as much ingredients as I can to make a GIANT batch. Adjust teh ingredients to suit your tastes too. You can add seeded HOT peppers, or paste, of you like REALLY THICK salsa, which I don't I like it watery and fresh-looking. Just add paste to it if you want it thicker. You can get really fancy and add black beans and corn to it, or roasted peppers form your garden. If you do beans, make sure you pressure cook it, or at least do hot water bath.

[Kim2005]

I don't put bell peppers in mine, only hot.

Tomatoes
Green onions
lots of cilantro
fresh serano's or whatever is in my garden (keep the seeds in the peppers if you want it hotter)
fresh garlic
salt to taste

I don't measure. I drain the "juice" from the tomatos, so it's not too watery. We like lot's of cilantro, but you can adjust according to your taste.

Some like lime juice in their's. Just whatever you like.

[Kim2005]

Is so very easy. And its a great starter project if you have never canned.

What I do now is different than when i started and did when i was with my Nanny. I used to peel and chop everythign by hand. Then cook it and add my sugar and freeeze it.

Then, i got a Foley foodmill. I had the bright idea of just cutting out the cores and leaving teh skins on then running it through the mill. NEVER AGAIN. WHAT AN ABSOLUTE CHORE!!!

So tehn i got a peeler/chopper/slicer/corer. Not bad, but a pain in the fact that if you have an off-center apple, you still need a knife to cut out the rest of teh core.

So, I got a VitaMix last year. WORTH EVERY STINKIN PENNY TO ME. ($400-worth of pennies that is-but i use it literally everyday) Now, I just take the cores out and throw teh apples with skins right in. THey are pureed right down so a baby could eat the much if you wanted to. Then i cook it in a big pot with applejuice. NO WATER. Its sweeter with juice, and a great way to use my WIC juice, as teh kids don't drink it. After it cooks down to a nice soft texture, I add my sugar to taste and cinnamon. We like lots of cinnamon, so its usually brown when it goes into the jars.

I have a special small-mouth funnel I use to keep teh rims of teh jars clean. Then I have been doing hot water baths, for like 5- 10 minutes. ALthough, teh acidity id high in an apple so I may not do that, but just fill them up with no headspace, and lid them, make sure your lids are hot(put boiled water over them in a crepe pan or whatever pan you have) then cap the jars ( after you have wiped them to make sure no debri is on them) and flip them upside down so teh hot product touches the rims. I let them sit at least 2-3 hours before i turn them back over to check them.

now, i did have 1 jar not seal last night with the tomatoes. It is currently in teh fridge. But you can just get a new lid and put it in hot boiling water bath for 5-10 minutes. It should seal after that. Every once in a while you will get a defective seal. No biggie, just do teh wiping and replace teh rims.

I am with Laura in that i REALLY like to can. BUT, it is not for everyone. It is just too stinking convenient to pull a homemade jar off the shelf and have dinner ina snap. I am totally addicited.

(Sidenote: Applesauce freezes well too.)

[Kim2005]

Oh all right! Everyone, be quiet so I can explain! Don't all jump in at once.....

It's a canning method used in my family...like I said, it only works for some things. Like tomatoes. It's been done for generations, and is perfectly safe.

Basically, you make your stuff (let's say stewed tomatoes, as an example). So you stew down your tomatoes as usual, while your lids and snap rings are soaking in boiled water (really hot).

Then place your jar in a bowl (I use my lasagne pan) and pour the piping hot tomatoes into the jar until it OVERFLOWS! Then wipe the top edge carefully, add the snap lid and ring, and leave on counter until completely cool, or overnight. We always leave them upright, although someone mentioned turning them upside down, so I tried that today, and it worked well, too!

This works with spaghetti sauce, or anything else you make that is boiling when ready...ie, stewed plums with syrup, spaghetti sauce, etc. Excluding meat and beans, as I mentioned. Bland veggies I would use a water bath for.

Heat is the key. The jars can be cold...they're tempered so it makes no difference.

Hugs, Laura

P.S. certain people named it "Laura style canning" b/c I told them how....lol!

Edited by: roscoepc1 at: 10/3/05 5:18 pm



StillJulie
When I did it...
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I'll give you my step by steps just in case you're brand new...

I made Lambs spaghetti sauce (posted in the recipe forum). I made two double batches of it. Filled up the two largest pots I had... I didn't measure the tomatoes... Just filled the pots...

It simmers for 3 hours, so it is definitely boiling hot when it's done.

While it was simmering, I got my canning stuff ready. I needed to clean out the jars (go wide mouth if you're buying new - lots of people have these laying around, though - so you may be able to get some dirt cheap at garage sales - that's how I got most of mine). You'll also need rings and seals. You can get those at Wal-Mart. The rings can be used over and over again, so you probably don't need more than a dozen or so of those. The seals can only be used once, so that's something you need more of.

Then on my kitchen table (b/c there was no space on my counters), I set a red towel spread out where I planned to put the jars once they were filled.

I also got all the jars together and the rings...

I boiled a little pan of water on the stove, then I dumped that into a bowl in which I had the seals.

I also have a funnel which I used for just the regular mouthed jars (the wide mouth jars I could just ladle the sauce right into w/o making a mess).

I set the jar I was filling on a little pan (11x7) to cut down on messes. I filled the jar with the ladle, just barely to overflowing. I didn't have any running down the sides, but when I set the seal on it, then some did run down. I wiped the rim of the glass jar with a wet red rag, then screwed the lid on. I then rewiped the whole thing, tipped it upside down on the red towel, and moved on to the next jar.

I left them there overnight, but made sure I got to the table before any kids were up the next morning...

Then I tipped them right side up, screwed off the rings, wiped off any mess, and took them all downstairs to my shelves of canned goods.

You should be able to tell fairly easily if they sealed or not. If the seal isn't tight, you can stick the jar in the fridge to use within a day or so, or to recan. I had a little leftover that didn't fill a jar, so I put that in the fridge. If I make more spaghetti sauce, I'll just add that to the pot on the stove.

So, does that help???

It is super duper easy!!!!


Oh, if you've never done tomatoes, the easiest way to peel them is to get a pot of boiling water on your stove, stick some tomatoes in, when the skin starts cracking, then scoop them out with a ladle into a sink full of ice water. Then the skins just slide right off. (same way for peaches...)

[Kim2005]

Ingredients
4 cups cooked and mashed pumpkin
1 (2-ounce) package powdered pectin
4-1/2 cups sugar
1 tbsp pumpkin pie spice
1/2 tsp unsalted butter

Instructions
Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes.

Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals.

Yield: 6 (1/2-pint) jars
Beth

MoM to 9 great kids!

Put it on toast, muffins, bisquits, waffles, pancakes, shortbread cookies, oatmeal cookies, banana bread/or any other type of bread....

I think you have to use the small baking pumpkins. Not your carving (jack-o-lantern) pumpkins. I believe there is a difference.

I'm making pumpkin butter this year as well. Haven't decided if I'm using fresh pumpkin or cheating with canned yet. (Fresh was requested by a few people.....)

[Kim2005]

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Here's my apple pie filling:

4-1/2 c. sugar
2 tsp. cinnamon
1 c. cornstarch
1 tsp. salt
1/4 tsp. nutmeg
10 c. water
3 Tbsp. lemon juice
Sliced, peeled apples, enough to fill 7 quart jars


Cook until bubbly thick: sugar, cinnamon, cornstarch, salt, nutmeg and water. Add lemon juice. Peel apples and place in quart jars, packing tightly. Pour cooked mixture in jars around apples. Use table knife to remove bubbles and make sure apples are covered. Place jars in cake pans, making sure they are not touching. Bake in 225 oven for 1 hour to seal. One quart per pie.

[Kim2005]

It's a cooked salsa. Makes about 7 pints

10 cups peeled, diced tomatoes
4 onions, diced
2 green peppers, diced
1/2 - 2 jalepeno pepper, diced
1/2 cup apple cider vinegar
2 - 4 T crushed red pepper flakes
2 T salt
2 T sugar
12 oz tomato paste

Bring all ingredients to a boil and simmer for two hours, stirring often. Put in pint jars, water bath for 15 minutes.

Jalapeno and red pepper flakes are according to taste.

[Kim2005]

But for fresh my favorite is simple.

five good sized tomatoes- I seed mine, and juice it because I don't like juicy salsa
half a red onion
one green pepper
one jalapeno pepper, seeded or not, depending on how spicy you like it
small handful cilantro
three garlic cloves, chopped and "smushed" with a little salt.
a good pinch of salt
two good pinches of cumin

Chunk it as big or small as you like it, stir it up and put it in the fridge to get cold. Yummo!

[Kim2005]

"miss recipe moderator" may move this to the recipe section but I wanted Kris (and miss recipe moderator) to see it good & quick...

4 medium onions
1 1/4 teaspoon pepper
1/2 cup cooking oil (I use olive oil)
4 garlic cloves, minced (I use the refridgerated stuff)
12 cups chopped, peeled, fresh tomatoes
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon dried basil (I love basil, I use more)
2 cans (6 ounces) tomato paste
1/3 cup packed brown sugar

In large kettle (dutch oven... whatever), saute the onions and pepper in oil until onions are tender. Add garlic, tomatos, bay leaves, salt, oregano and basil. Simmer for 2 hours, stirring occasionally. Add tomato paste and brown sugar, simmer for 1 hour longer. Remove bay leaves and serve... or freeze!!

I don't peel the tomatos... I just cut & chop them up then run everything thru a foodmill after the sauce is completed!!

Also, if I double the recipe, I only use about 6 onions (especially if they are good sized ones)!

I don't cook anything that's not simple... so this IS simple and yummy!!

This is what you were looking for right? With fresh tomatos??? Cause I have a really simple one that doesn't use the fresh tomatos but I like it even better than this one!

[Kim2005]

Lots of work, but definitly worth it!

4 quarts chopped, peeled, cored tomatoes(I also de-seed them)
1 cup chopped onion
1/2 cup chopped sweet red pepper
1 1/2 teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar
1 tablespoon salt
1 tablespoon paprika
1 1/2 cups white vinegar

Combine tomatoes,onion, and pepper in a large saucepot. Cook until tomatoes are tender. Puree using a food processor or food mill. Cook puree rapidly until thick and reduced by one half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently. Add vinegar, simmer until thick. As mixture thickens, stir frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving 1/4-inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
Makes 3 pints.( I put mine in 1/2 pints.)
(From Ball Blue Canning Book)

[Kim2005]

10 cups cooked apples (about 12 large apples cored)
cooked in about 1/4 cup water.
6 cups sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves

Put cooked apples in blender. Beat until all is ground up. Add remaining ingredients and cook in Crock-Pot for 17 hours. Stir once in awhile. Take lid off for last 2 hours. Fill canning jar 1/2" shy of top. Can per Ball Canning book.

If you don't want to can it, just keep it refrigerated.

My recipe doesn't tell me how many jars it makes. And of course I don't remember. This is the recipe I use every year. I don't always put in the 6 cups of sugar. Depends on the sweetness of the apples. I've gone with 4 cups sometimes.

[Kim2005]

Yield: about 4 half-pints

2 cups chopped zucchini
(about 3 medium)
1 cup chopped onion
(about 1 medium)
1/2 cup chopped sweet green pepper
1/2 cup chopped sweet red pepper
2 tablespoons salt
1 3/4 cup sugar
2 teaspoons celery seed
1 teaspoon mustard seed
1 cup cider vinegar

Combine zucchini, onion, green and red peppers; sprinkle with salt; cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine remaining ingrediants in a large saucepot. Bring to a boil. All vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust 2-piece caps. Process 10 minutes in a boiling-water canner.

[Kim2005]

Linderlou:
2 large ripe tomatoes, chopped
1 jalapeño, chopped (can leave seeds in if you like it HOT)
1 green onion, chopped
1/2 cup chopped cilantro
1 tsp minced garlic
Add to taste: lemon pepper, salt, cumin
Fresh lime juice

Stir all ingredients together. Cover and allow to chill for about 1 hour for flavors to blend.




1joyfulBelle:
What I put in mine was peeled,finely chopped tomatoes (about five of them), finely chopped onion, minced garlic (about three cloves), a tablespoon of chopped fresh cilantro, some minced green pepper, about three seeded small jalepeneo(sp) peppers minced, and a cup of vinegar...plus I think I put a little salt in and a little sugar.

[DDofEve]

3 large bananas
3c. crushed strawberries(1.5qts)
1.5c. sugar
1 pouch freezer jam pectin(no substitutes they say-I use liquid pectin, works just fine)

Preheat oven to 400. Cover baking sheet with aluminum foil. Place bananas( DO NOT PEEL) on baking sheet and bake for 15 min. Cool. Peel and crush bananas. Put in with strawberries and sugar. Let sit for 15 minutes. Add pectin and stir for 3 min. Let stand another 5 min. Place in 5 8oz (half pints) jars making sure to leave a 1/2 inch of headspace for expansion. Ladle into jars and adjust your caps. Refrigerate immediately and keep up to 3 weeks in fridge or freeze up to one year.

THis recipe is sooo nice, it used a much smaller amt of sugar than any other recipe plus, TONS of berries. I suppose you could omit the bananas and increase your berries to a full two qts. OH! And the brand of pectin they wanted you to use was of course Ball Fruit jell Freezer Jam Pectin. I used liquid pouch and its fine instead.

Enjoy!