Canning Recipes




Hot Pickle Mix
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
6 pounds zucchini -- cut 1/2" chunks
2 1/2 cups peeled pickling onions (abt 1 lb)
2 cups carrots in 1/2" slices - (abt 4 large)
2 cups celery in 1/2" slices
2 cups sweet yellow peppers in 1/2" dice - -- (abt 2 med)
2 cups sweet red peppers in 1/2" dice - -- (abt 2 med)
1 cup sweet green peppers in 1/2" dice - -- (abt 1 med)
1 1/2 cups Ball 100% Natural Canning & Pickling Salt
4 quarts water -- plus
2 cups water -- divided
10 jalapeño peppers
3/4 cup sugar
2 tablespoons prepared horseradish
2 cloves garlic
10 cups vinegar, 5% acidity

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Combine zucchini, onions, carrots, celery, sweet yellow, red and green
peppers in a large container. Dissolve salt in 4 quarts of water. Pour
salt water mixture over vegetables and let stand 1 hour.

Cut 3 to 4 slits in each jalapeño pepper; set aside. Combine remaining
ingredients; simmer 15 minutes. Remove garlic. Drain vegetables; rinse
and drain thoroughly.

Pack vegetables, except jalapeño peppers, into hot jars, leaving 1/4-inch
headspace. Add 1 jalapeño pepper to each jar.

Carefully ladle hot liquid over vegetables, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 10 pints.

Caution: When cutting or seeding hot peppers, wear rubber gloves to
prevent hands from being burned.





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