![]() 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 Jes! I am the earth loving, natural parenting, Jesus loving weirdo your mama might have warned you about! I am the owner of an organic, chemical free skin care product line, called HBC Organics. Categories
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