Canning Recipes




Summer Garden In A Jar
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 cups sliced carrots
4 cups green beans in 1" pieces
10 cups cauliflower flowerettes (small pieces)
2 onions -- cut into thin rings
4 cups sweet green bell pepper in 1" pieces
6 cups sweet red bell pepper in 1" pieces
2 cups pickling salt
12 cups water
12 cups white vinegar
2 cups sugar
1 tablespoon black peppercorns
2 teaspoons coriander seeds
1/3 cup celery seeds
1/3 cup mustard seeds
2 tablespoons turmeric
1 cup pitted black olives
30 dried cayenne peppers

In a preserving kettle, combine carrots, beans, cauliflower, onions,
celery, green bell peppers and red bell peppers. Sprinkle with salt and
mix well with your hands; add water. Cover with a plate and let stand for
at least 8 hours but the best results come when left overnight. Stir
periodically. (Do it whenever you think of it).

The next morning, drain and rinse under cold running water. This should
be done about three times. After the last rinse, let drain thoroughly in
a large colander for 1 hour.

In a kettle, combine vinegar, sugar and spices tied in a cheesecloth bag.
Bring to a boil and let boil 5 minutes. Add the drained vegetables and
olives. Bring to a boil and simmer uncovered for 10 minutes at the most.
(Make sure that this is just simmering or else the veggies will be cooked
too much and taste terrible -- all soft and mushy and ugly! The veggies
should be just crisp-tender.)

Pack the veggies into hot, sterile jars; ladle liquid over the veggies,
leaving 18-inch headspace. Distribute the spices from the bag evenly
between the jars. I usually add two dried cayenne peppers to each pint at
this time. You may add as many of whatever kind you would like, in place
of the cayennes. Up until now, all the dried chiles I could get in
quantity was cayennes, so that is what I used.

Seal immediately and tighten lids finger-tight. Process in boiling water
bath for 10 minutes for pints or 20 minutes for quarts. When done, remove
from the water and cool on counter. When cold, label, date and store in a
cool, dry, dark place. Let stand for 6 weeks before using.

This recipe yields 20 pints or 10 quarts.

Comments: Though this may seem like a lot of pickle, we use is as a
vegetable for light lunches or buffets. Serve this with a thick slice of
homemade bread and butter and a slab of cheese -- nothing better! Those
who eat meat can serve it with whatever type you wish. It goes with
everything!

If you want to make the jars really pretty, try soaking and cooking the
veggies seperately. Pour some of the prepared pickling liquid over each
type of veggie seperately, then simmer them. Layer them in the jars,
keeping each type seperate. Make sure that you distribute the colors in
pleasing layers.

You then pour the liquid over veggies in the jars as per recipe. I
usually use quarts for this, because it looks so much nicer. This takes
some extra time, but the results are worth it.





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