Still thinking what to do with all your summer produce? Gave away more than enough to friends and relatives? So, what next? Go ahead can them and use them in the winters.
We Will Give You 10 Simple And Popular Canning Recipes To Start With.
This is the best thing to do when you have loads of Green Tomato at home.
Green tomatoes – Chopped small, Onions – 4 Cups, Jalapenos – ½ cup, Garlic minced – 6 cloves, Lime Juice – 1 Cup, Salt – 1 tablespoon, Vinegar – 1/2 cup, Sugar – 1 teaspoon
Combine all the ingredients in a pot and bring it to a boil. This has to be cooked to 30 to 40 minutes. Ladle it carefully in to sterilized bottles leaving half inch of lid space. Tighten the lids and put them back in the canning pot and boil the jars for about 15 minutes. Leave them aside for about 24 hours and then put them away for further use.
Peach Jam –
This is loved by kids and adults alike.
Pitted and peeled Peaches – 8 cups, Lime Juice – 4 tablespoons, Sugar – 7 cups, Crystallized Ginger –1 tablespoon finely chopped, Cinnamon, cloves, nutmeg and allspice – ¼ teaspoon each, Lemon Zest – ¼ teaspoon
In a large pan, boil the peaches and lime juice and gradually add all the other ingredients to the pan. Remember to stir continuously and remove any foam that forms on the top. Fill them in sterilized bottles and cover them with tight lids.
Corn Relish –
This is one of the best ways to enjoy corn during winters.
Corn ears – 6 cups, Red and Green bell peppers – 1 each, Onion – 1 chopped, White Vinegar – 2 ½ cups, Water – 2 cups, Celery – 1 ¼ cup, Salt – 1 teaspoon, Ground turmeric – ½ teaspoon
First step is to cook the corn in salted water for 4 or 5 minutes. Combine all the other ingredients to the corn and simmer it for about 20-30 minutes. Pour it immediately in to clean sterilized and boil these bottles for another 15 minutes.
This is good for health and high on taste as well.
Chopped and cooked beets – 12 medium, Raw cabbage – 1 cup, Sugar – 1 ½ cup, Onion – 1, Red bell pepper – 1, Vinegar – 3 cups, Salt – 1 tablespoon
Put all the ingredients in a large pan and bring it to a boil. Pour the relish in to sterilized bottles and boil the bottles for another 15 minutes. Store them for further use.
Pear Butter –
Love pears and miss them a lot during the winters? Not anymore. You can make Pear Butter when pears are in season and enjoy them later.
Pears – 2 Kilos, Fresh Ginger – 2 tablespoons, Lime Juice – 1 cup, Water – 2 cups, Star Anise – 1 piece, Lemon zest – 1 lemon, Nutmeg and cardamom – ½ teaspoon each
Put all the ingredients except sugar and lemon zest in a large pan and boil them. Once boiled, put them in a strainer and strain the mixture. To the strained puree add sugar and lemon zest and boil it again till you get a thick consistency. Now pour them in to sterilized bottles and boil them on a stove or in an over for 10-15 minutes. Store them for further use.
Pickled Jalapenos are many peoples favorite. They can be served as condiments in any meal.
Jalapenos – ½ kilo, Olive oil – ¾ cup, Carrots, Onion, Cauliflower – 1 cup each, Garlic – 1 head, Cider Vinegar – 4 cups
Bay leaves – 2, Oregano – ½ teaspoon, Salt – 2 Tablespoons, Sugar – 1 tablespoon, Dried Herbs (of your choice) – 1 teaspoon
Cut the jalapenos across leaving the tip intact. Heat Olive oil in a pan and add the jalapenos, cauliflower, carrot and onion to it. Fry for about 10 minutes. Then add the remaining ingredients to it and cook well. The indication that they are cooked is they change color to olive green. Put them in sterilized bottles and store them in refrigerator.
Do you avoid okra because of its slimy nature? Then you have never tried pickled okra. This is not slimy but crunchy and you are sure to fall in love with it.
Fresh Okra (not more than 4 inches long) – 1 ½ kilo, Garlic Cloves– 4, Cider Vinegar – 2 cups, Water – 2 cups, Sugar – 1 tablespoon, Salt – 3 tablespoons, Mustard seeds – 2 tablespoons, Coriander seeds, red pepper flakes, celery seeds, fennel seeds, black peppercorns – 1 tablespoon each
Pout water, vinegar, salt and sugar in a pan and bring them to a boil. Trim the stems of the okra and keep them aside. Put all the spices in the storing jar and mix them well. Put the okra in the jars and pour the vinegar solution as well. Tighten the lid and put the jar in the pan and boil them. Store them for further use. Once the jar is opened they need to be refrigerated.
Pickled Green Beans–
Green beans – 2 kilos, White vinegar – 2 ½ cups, Water – 2 cups, Salt – ¼ Cup, Garlic clove – 1, Fresh Dill – 1 bunch, Red pepper flakes – ¾ teaspoon
Except for the beans add all the other ingredients to a sauce pan and bring them to a boil. Pack the green beans in the sterilized bottles and pour the boiled solution over them. Tighten the lid and boil the bottles for 15-20 minutes.
Cucumber Pickle –
This is also known as the bread and butter pickle
Pickling cucumbers – 2 kilos, Onions – ½ kilo, Salt – ¼ cup, White vinegar – 1 ¼ cup, Apple cider vinegar – 1 cup, Sugar – 2 ¼ cup, Cloves, cinnamon stick, mustard seeds, red pepper flakes, celery seeds, all spice – 1 teaspoon each
Slice the cucumbers to 1/4 inch thickness and add them to a large pan. Add onions, and salt to it as well. Cover them with a thin cloth and put some ice on it. Leave it the refrigerator for 4 hours. Now, boil all the other ingredients together. Take out the cucumbers from the fridge and put them in the sterilized bottles. Add the boiled solution to it and again boil the bottles as well. It tastes best with bread and butter.
Pickled Red Onions
Red onions – 2 large, White Vinegar – 1 /12 cup, Sugar – ½ cup, Cinnamon – ½ stick, Cloves – 5, Bay leaf – 1, Red Pepper flakes – ½ tablespoon
Blanch the red onions in boiling water for 2-3 minutes and drain it. In another pan, heat water and all the ingredients other than the onions and boil them. Add the blanched onions and boil for another 5 minutes. Transfer them to sterilized bottles and store.
Now that you have 10 canning recipes go ahead and try them out. Your summer produce can be enjoyed well in the winters as well.