It is that time of year again to begin canning! As promised I said I would post some quick canning recipes for everyone!
First off I use both a pressure canner and a water bath canner.
For canning pickles or anything pickled I use the water bath canner.
For canning tomatoes or beets I used the pressure canner.
-When canning tomatoes:
--- Get a pot of water boiling
--- Add the tomatoes
--- Boil about 2-5 minutes or until the skins start to split
---Transfer them to an ice cold bowl of water
--- Peel the skins off
--- Dice or chop or puree or leave the tomatoes whole
--- Put them into some mason jars with a bit of salt (make sure they are sterilized-- sterilization techniques can be easily googled)
--- Wipe of the rim
--- Put the lids and rings on
--- Once you have filled all of you cans put them in the pressure canner
--- Put the lid on the canner and be sure that it is sealed
--- Allow the pressure to build up to the 10 mark then let it be there for about 10 -15 minutes
--- Turn off the burner and let the pressure slowly make its way out of the canner
-To Can Beets
--- Peel a bunch of raw beats
--- Slice, dice, or leave the beets whole
--- Place them in the mason jars (sterilized) with a bit of salt
--- Add water leaving about 1/2- 1 inch of head space
--- Put them in the pressure canner
--- Allow the pressure to get to about 10 and let it boil there for about 15-20 minutes
--- Turn the burner off and allow the pressure to slowly work its way out
To make pickles!
--- First get yourself some good pickling cucumbers (I got mine from the farmers market)
--- Wash them really good in cold water, scrub the little suckers down
--- Chop some fresh garlic
--- Add about 1 tsp - 1 tbsp of pickling spice (blend you can find in the canning section at the stores), 1 tbsp pickling salt, garlic, and some fresh sprigs of dill to the containers (I use 1/2 gallon mason gars)
--- Layer in the pickles (think of a the game jenga here)
--- Make a mixture of 2 parts water and 1 part vinegar and pour them into the jars over the pickles
--- Place the lids and rings on the containers
--- Put them in the water bath canner (that is already boiling) for about 15 minutes
--- Let them sit in your pantry for about 6 month to a year for the best flavors!
^^^ if you want to make other pickled veggies...
Who am I?
My name is Jessica Kellaway! I am the earth loving, natural parenting, Jesus loving weirdo your mama might have warned you about!