Favorite Canning Recipes


Blanch tomatoes for 10-20 seconds in boiling water

Place in cold water, remove stem/core, peel, quarter, stuff into clean quart jars

Add 1 tsp canning salt, clean the rim, cover with scalded lid and screw on band

Process 45 minutes in boiling water bath (start timer when it starts boiling after jars added).

Remove, place on cooling rack

Baby Dill Pickles (works for regular size too)

Bring to boil 9 cups water, 3 cups vinegar, one scant cup of pickling salt
Wash and pack pickles in jars, with a sprig of fresh dill and clove of garlic.  Add hot pepper or horseradish for extra flavor.  A pea-sized portion of alum may be added to each quart.

Pour over pickles in the jar and seal.  Makes about 6 quarts.

Mom Dorothy's recipe (verbatim)

Wash and pack the pickles in jars.
Bring to boil: 9 c water, 3 c vinegar and one scant cup of pickling salt.  Pour over the pickles in the jar and seal.
Alum the size of a pea may be added to keep the dills crisp.  Add fresh dill to each jar.
Garlic, onion, hot pepper, or horseradish may be added for extra flavor
Use pickling salt that is not iodized.
Water also makes the pickles.  Use untreated (not city) water if possible.  Otherwise boil the water first, leave stand overnight and skim off the top portion.  Do not use the settlings.

Picante Sauce (Makes 4-6 pints)

24 medium tomatoes (peeled, quartered)

1/2 c vinegar

Scant 1/4 c pickling salt (use less I you go below 6 pts)

3 cloves garlic, minced

1 large onion, chopped

1 bell pepper, chopped

5 jalapeņos, chopped (could use more, IMHO)

6 yellow peppers (or one habanero)
Simmer for desired consistency (may take several hours).  Pour in scalded jars with 1/4" headspace and seal

T.O.P (green tomato, onion, pepper) pickles

Boil 1 pt water, 2 pt white vinegar, 1/4 c pickling salt
Layer green tomato, onion, green pepper slices in scalded jars
Add garlic, 1/4 tsp hot pepper (or one jalapeņo) to scalded pints
Pour boiling brine over to within 1/4" top and seal

Pickled Jalapeņos

Blanch fresh jalapenos for 3 minutes (puncture before to prevent collapsing)
To each pint, add:

1/4 medium garlic clove

small/medium bay leaf

1/8 tsp ground oregano

1/8 tsp thyme leaf

1/8 tsp marjoram

1 Tbs olive oil

Boil 2 pints water, 2 pints vinegar, 9 Tbs pickling salt, 3 Tbs sugar
Pour boiling brine into loaded jars
Process in boiling water bath for 10 minutes and cool

Dilled Green Beans

Wash, trim beans. Put in sprig of dill, then place lengthwise in sterile jars with 1 clove garlic, 1/4 t cayenne (or small jalapeņo), 1/2 t mustard seed.
To make 4 pints, boil:

2-1/2 c water

2-1/2 c vinegar

1/4 c pickling salt

Pour boiling brine into loaded jars and seal


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