We have school going back in this week. Soon we will be having harvest break, and then we will be buttoning our homes up for the onslaught of winter. It might be time to start thinking about canning some of the produce we have available. It will taste mighty fine when February gets here, and it will. We can also be thinking about some home canned goods for Christmas gifts.
Sherry from New Brunswick sent me a recipe for Pepper and Onion relish and requested any we might have for pickles. Sherry’s garden is doing well and she wants to put up as much as she can for her family. Thanks Sherry and here is one I think you might like. Have fun!
and Onion Relish
3 large onions,
cut into thin slices
8 large green bell peppers,
cut into thin strips
3 jalapeno peppers,
seeded and minced (optional)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar
Directions: Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.
8 pounds small
pickling cucumbers
4 cups water
4 cups distilled white vinegar
3/4 cup white sugar
1/2 cup pickling salt
3 tablespoons pickling spice, wrapped in
cheesecloth
7 1-quart canning jars
with lids and rings
7 heads fresh dill
7 cloves garlic
Directions: Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry.
Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.
Have a great week. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
See you next week! Susie Q.
