July Magic of the Month – Summer Canning

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Summer canning

When we first moved to Indiana, my mom loved canning the vegetables she’d grown in her garden. Sadly, I usually turned down her request to help as somehow I thought there were more exciting things to do with my summer days.

Dawn, however, grew up canning and is quite the expert. She, along with some of her friends, are sharing their favorite recipes.

For those of you experienced canners, these recipes will be easy for you. For the novice canner, we’ve tried to make them as simple and easy to follow as possible.

These recipes don’t require refrigeration though we recommend they be eaten within a year.

GRANDMA R’S BREAD & BUTTER PICKLES

Bread and Butter Pickles - Canning
4 pounds cucumbers (approx. 5” long,) cut into 1/4-inch slices
2 pounds (about 8 small onions), thinly sliced
1/3 cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ground ginger
1 teaspoon peppercorns
3 cups vinegar
 
STEP ONE
Place cucumbers and onion in a mixing bowl
STEP TWO
Sprinkle with salt and combine
STEP THREE
Cover with ice cubes and let stand for approximately 1 1/4 hours 
STEP FOUR
Drain and rinse cucumber mixture; drain and rinse again
STEP FIVE
Combine the remaining ingredients in a large pot and bring to a boil
STEP SIX
Add cucumbers and onion to pot and return to a boil
STEP SEVEN
Pack hot pickles into jars
STEP EIGHT
Remove air bubbles (using a spoon, gently stir cucumbers to release bubbles) and place lids and rings on jars
STEP NINE
Place sealed jars in a canner OR in pot of water (water should cover halfway up the jars) on high heat on stove
STEP TEN
Once water comes to a boil, allow jars to process for 10 minutes 
STEP ELEVEN
After 10 minutes, turn off heat and allow jars to cool in water (approximately one hour)
STEP TWELVE
Remove jars from water and store in a cool, dry location

GRANDMA’S PICKLED BEETS

Pickled beets - canning
9 beets
Brine:
1 cup Sugar
1 cup Vinegar
1t Pickling Spice
 
STEP ONE
Cover beets in water and boil approximately 20-30 minutes, depending on size
STEP TWO
Drain beets and place in cold water, the skins should slip off easily
STEP THREE
Cut beets in chunks a little larger than bite size
STEP FOUR
Heat brine in a large pot and place beets in pot, making sure beets are covered
STEP FIVE
Bring to a boil
STEP SIX
While brine continues to boil, place beets and brine in hot jars and screw on hot lids (this should cause them to seal)
STEP SEVEN
If jars do not seal, place them in a hot water bath for approximately 20 minutes
BRUSSELS SPROUTS

Brussels sprouts
2 pounds of Brussels sprouts
3 cups of water
3 cups white vinegar
1/3 cup sugar
5 teaspoons salt
16 fresh thyme sprigs
16 strips of lemon peel

STEP ONE
Cut any large Brussels sprouts in half
STEP TWO
In a 4-quart Dutch oven, cook Brussels sprouts in boiling water for 2 minutes
STEP THREE
Drain Brussels sprouts
STEP FOUR
In a large pan combine the water, vinegar, sugar, and salt
STEP FIVE
Bring to a boil, stirring to dissolve sugar
STEP SIX
Boil gently, uncovered, for 2 minutes
STEP SEVEN
Pack Brussels sprouts into hot, sterilized half-pint canning jars leaving a 1/2-inch headspace
STEP EIGHT
Add two thyme sprigs and two lemon peel to each jar
STEP NINE
Pour hot vinegar mixture over sprouts, with 1/2-inch headspace
STEP TEN
Wipe jar rims and screw on lids
STEP ELEVEN
Process filled jars in a boiling-water canner for 30 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 8 pints.
  • If you don’t have a canner, boil water in a pot on high heat.

CARROTS

Carrots

1 – 1 1/2 pounds carrots (about 6 – 9 medium with 1 to 1 1/2 inch diameter) per pint jar

Salt, optional
Water

STEP ONE
Prepare pressure canner
STEP TWO
Heat jars in simmering water until ready for use. Do not boil.
STEP THREE
Wash and peel carrots
STEP FOUR
Wash peeled carrots again
STEP FIVE
Pack carrots tightly into hot jars leaving 1 inch headspace
STEP SIX
Add 1/2 teaspoon salt to each jar, if desired
STEP SEVEN
Ladle boiling water over carrots leaving 1 inch headspace
STEP EIGHT
Gently stir carrots to remove air bubbles
STEP NINE
Apply lid and band and secure tightly
STEP TEN
Process filled jars in a pressure canner at 10 pounds pressure for 25 minutes
STEP ELEVEN
Remove jars and cool
STEP TWELVE
After 24 hours, check to make sure seals are secure

ZUCCHINI

Zuccini

4 – 5 pounds zucchini
2 tablespoons salt
2 tablespoons pepper
2 tablespoons Italian seasoning
2 jars marinara sauce
Diced fresh garlic, to taste
Pint glass jars with lids and bands

STEP ONE
Prepare pressure canner
STEP TWO
Heat jars in simmering water until ready for use. Do not boil.
STEP THREE
Cook zucchini and all other ingredients in a heavy pot until zucchini is slightly tender, approximately 15 minutes
STEP FOUR
Pack zucchini mixture into hot jars leaving 1-inch headspace
STEP FIVE
Process filled jars in a pressure canner at 10 pounds pressure for 25 minutes
STEP SIX
Remove jars and cool
STEP SEVEN
After 24 hours, check to make sure seal is secure
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