Category Archives: Canning

Top 5 Canning Recipes

okay, #6 – Pickled Asparagus



The best for a reason.
 

Well, at least we think so and so must many of you too.

Since the gardens across the country in many areas are now peaking (ours of course are long over except for hot climate peppers etc.), I thought I would recap a reference page to the top 5 recipes that visitors search when looking at canning recipes on my site.

Click on title to open recipe in new window.

TOP 5 from the top:

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Enjoy!

Recipe for Canning Sweet Pickles

named 
Bread and Butter 
for a reason

I come from a long line of canning fanatics and that is a good thing. As I spoke with my sister last week, she told of her summer days hovering over jars filled with all kind of garden produce that will be enjoyed throughout the year. Quarts and pints of every vegetable imaginable. And as I thought of her, it reminded me I had not posted this recipe for a most delightful sweet pickle which I put up almost a month ago.

The recipe is from our dear Aunt Tac, a distant cousin actually to my Grandmother Elsie Lee who both resided in Greenville AL. She called them Sweet Pickles but around our house we did and still do refer to ’em as Bread and Butter, cause that is what they taste like. To my knowledge, sweet pickles uses spices like cloves, cinnamon and allspice whereas bread n butter ones do not. Hers is a tried and true recipe that produces a sweet, crisp pickle with a twangy hint of spiced vinegar that makes this type of pickle so darn well liked by many. As the saying goes, ‘you can’t eat just one.’

Enjoy!

Aunt Tac’s Sweet Pickles
makes about 8 pints

  • 4 quarts or about 7 pounds pickling cucumbers
  • 2 large white onions
  • 1/3 cup pickling salt
  • 2 quarts crushed ice
  • 5 cups granulated sugar
  • 4 large garlic cloves, halved
  • 1 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons celery sead
  • 2 tablespoons mustard seed
  • 3 cups distilled vinegar (5% acid)
  • 1 cup cider vinegar

Wash and clean the cucumbers and cut into slightly larger than quarter-inch slices. Do not cut too thin as you want them to have a good, crisp bite after setting in the brine. Peel onions and slice vertical into half-inch sections. Place in a large bowl and toss with the salt. Top with the ice, cover with a kitchen towel and let set for 3 hours.

Meantime, begin heating water in your canner and sterilize jars, lids, etc. After the 3 hours, the ice should be melted. Toss the cukes and onions in the water to free up some of the salt and drain really well in a colander.

Combine sugar with remaining ingredients in a large kettle or pot and bring to a boil. Stir to dissolve the sugar. Add the cucumber mixture to the pot and bring brine almost to a simmer. Do not let boil. Pack the hot jars with the cuke mixture and distribute the spices evenly. Make sure a piece of garlic is in each jar. Top with additional distilled vinegar if needed leaving quarter-inch head space. Be sure to wipe the top of the jar clean before placing on the lid. Process in water bath for 12 minutes.

Note: Aunt Ida made a Spiced Sweet Pickle similar to this recipe by adding 1/2 teaspoon ground cloves.

Recipe for Canning Sweet Pickles

named 
Bread and Butter 
for a reason

I come from a long line of canning fanatics and that is a good thing. As I spoke with my sister last week, she told of her summer days hovering over jars filled with all kind of garden produce that will be enjoyed throughout the year. Quarts and pints of every vegetable imaginable. And as I thought of her, it reminded me I had not posted this recipe for a most delightful sweet pickle which I put up almost a month ago.

The recipe is from our dear Aunt Tac, a distant cousin actually to my Grandmother Elsie Lee who both resided in Greenville AL. She called them Sweet Pickles but around our house we did and still do refer to ’em as Bread and Butter, cause that is what they taste like. To my knowledge, sweet pickles uses spices like cloves, cinnamon and allspice whereas bread n butter ones do not. Hers is a tried and true recipe that produces a sweet, crisp pickle with a twangy hint of spiced vinegar that makes this type of pickle so darn well liked by many. As the saying goes, ‘you can’t eat just one.’

Enjoy!

Aunt Tac’s Sweet Pickles
makes about 8 pints

  • 4 quarts or about 7 pounds pickling cucumbers
  • 2 large white onions
  • 1/3 cup pickling salt
  • 2 quarts crushed ice
  • 5 cups granulated sugar
  • 4 large garlic cloves, halved
  • 1 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons celery sead
  • 2 tablespoons mustard seed
  • 3 cups distilled vinegar (5% acid)
  • 1 cup cider vinegar

Wash and clean the cucumbers and cut into slightly larger than quarter-inch slices. Do not cut too thin as you want them to have a good, crisp bite after setting in the brine. Peel onions and slice vertical into half-inch sections. Place in a large bowl and toss with the salt. Top with the ice, cover with a kitchen towel and let set for 3 hours.

Meantime, begin heating water in your canner and sterilize jars, lids, etc. After the 3 hours, the ice should be melted. Toss the cukes and onions in the water to free up some of the salt and drain really well in a colander.

Combine sugar with remaining ingredients in a large kettle or pot and bring to a boil. Stir to dissolve the sugar. Add the cucumber mixture to the pot and bring brine almost to a simmer. Do not let boil. Pack the hot jars with the cuke mixture and distribute the spices evenly. Make sure a piece of garlic is in each jar. Top with additional distilled vinegar if needed leaving quarter-inch head space. Be sure to wipe the top of the jar clean before placing on the lid. Process in water bath for 12 minutes.

Note: Aunt Ida made a Spiced Sweet Pickle similar to this recipe by adding 1/2 teaspoon ground cloves.

Pickled Asparagus Recipe – Canning made easy

Spicy Green Sticks

A while back, as I prepared for dinner a casserole of Country Asparagus au Gratin, I quickly decided to put away a jar of pickled asparagus with the remaining spears. Refrigerator pickles are so easy to make. Once you have the necessary spices, and most kitchens do, all it really takes is a few more ingredients, including whatever the intended pickling vegetable will be.

In less time than it takes to bake the casserole, the jar of asparagus is cooling down on the kitchen counter awaiting the rest period in the fridge. It really is that easy folks. Now I tested these after a couple of days as most cucumber pickles are ready overnight or at least after two days. To me, the spears were slightly pickled but not to the point where I thought they should be. I checked them after seven days and they were perfect, out-of-sight in fact and were exactly what I wanted. Just enough sweetness to balance out the heat and with a nice, sharp edgy taste from the brine and easily handling the delightful flavors of the spices. If you like tangy, sweet-heat pickles, this is a recipe for you….  Enjoy!

Pickled Asparagus
for each quart jar

1 pound asparagus, tough ends trimmed
1/4 sweet onion, sliced vertically
2 lemon slices
1/2-inch piece of fresh ginger, julienne
2 small bay leaves (omit if your pickling spice contains bay leaf)
2 tablespoons minced prepared garlic, drained
2 tablespoons pickling spice

1/2 teaspoon crushed red pepper
2 tablespoons canning salt
1/2 cup white granulated sugar
1 cup distilled water
1 cup white vinegar

Arrange the washed spears loosely in the quart jar so that the tips are 1-inch below the rim. Arrange the lemon sliced around the outer edge and add the onions randomly. Pack more spears as tight as you can.

In a saucepan, add remaining ingredients and heat until boiling. Stir until sugar and salt dissolves. Pour mixture into the jar leaving 1/2-inch head space. Be sure to spoon all of the spices into the jar and top off with additional vinegar if needed. Allow contents to cool to room temperature. Tighten with lid and refrigerate for4 to 7 days; the longer, the more intense the flavor.

Note: Easy to can too, just process in a water bath for 5 minutes to seal lids.

Pickled Asparagus Recipe – Canning made easy

Spicy Green Sticks

A while back, as I prepared for dinner a casserole of Country Asparagus au Gratin, I quickly decided to put away a jar of pickled asparagus with the remaining spears. Refrigerator pickles are so easy to make. Once you have the necessary spices, and most kitchens do, all it really takes is a few more ingredients, including whatever the intended pickling vegetable will be.

In less time than it takes to bake the casserole, the jar of asparagus is cooling down on the kitchen counter awaiting the rest period in the fridge. It really is that easy folks. Now I tested these after a couple of days as most cucumber pickles are ready overnight or at least after two days. To me, the spears were slightly pickled but not to the point where I thought they should be. I checked them after seven days and they were perfect, out-of-sight in fact and were exactly what I wanted. Just enough sweetness to balance out the heat and with a nice, sharp edgy taste from the brine and easily handling the delightful flavors of the spices. If you like tangy, sweet-heat pickles, this is a recipe for you….  Enjoy!

Pickled Asparagus
for each quart jar

1 pound asparagus, tough ends trimmed
1/4 sweet onion, sliced vertically
2 lemon slices
1/2-inch piece of fresh ginger, julienne
2 small bay leaves (omit if your pickling spice contains bay leaf)
2 tablespoons minced prepared garlic, drained
2 tablespoons pickling spice

1/2 teaspoon crushed red pepper
2 tablespoons canning salt
1/2 cup white granulated sugar
1 cup distilled water
1 cup white vinegar

Arrange the washed spears loosely in the quart jar so that the tips are 1-inch below the rim. Arrange the lemon sliced around the outer edge and add the onions randomly. Pack more spears as tight as you can.

In a saucepan, add remaining ingredients and heat until boiling. Stir until sugar and salt dissolves. Pour mixture into the jar leaving 1/2-inch head space. Be sure to spoon all of the spices into the jar and top off with additional vinegar if needed. Allow contents to cool to room temperature. Tighten with lid and refrigerate for4 to 7 days; the longer, the more intense the flavor.

Note: Easy to can too, just process in a water bath for 5 minutes to seal lids.

Spicy Pickled Green Beans

Canning my way into Summer

I started with ten pints and now a week later as I write this, I am down to four. After I finished with delivery, I will only have two. Boo hoo hoo. Looking on the bright side, my purpose was to give a jar to my neighbors on the block.

Now this recipe is similar to my grandmother’s one that I posted a while back but I changed it a bit to reflect a more us, a more southerly Alabama taste and one with Max’s approval. Max as you know is our pet son and best friend. I always put a label on my canning items and since Max loves green beans and the fact that everybody in the Oakleigh District knows Max, I thought these should have his name on them. It is so true that every one knows Max. As we walk around the neighborhood, everyone waves and yells ‘Hey Max’, even folks I have never seen. Strangers in cars, on bicycles and joggers too. Craziest thing I know. 
 

And in case you are wondering, Prince Maxwell is part of his name and the plaid background is the official plaid of the Maxwell clan.

Enough – on to the recipe . . .

These are spicy, wonderful flavored and I can eat them right out of the jar. I cannot wait to serve them in Bloody Marys although I know I will have to make another batch. The first jar we opened, I added on our vegetable plates we enjoy during the week and these were especially good with the butter peas. As an afterthought, the leftover brine is going to make a great marinade for my next grilled chicken. Yup, that’s the secret behind that major chain’s chicken, ya know, the one with the ‘moo cows’.

For canning info, refer to the recipe for my grandmother’s pickled green beans.

Enjoy!

Church St. Spicy Pickled Green Beans
you can make less pints using refrigerator method -see note below

makes 10 pints

4 pounds of trimmed green beans (buy 7-8 lbs for perfect 4-inch pieces)
5 cups white vinegar, 5% acidity
5 cups distilled water
2/3 cup white sugar
1/2 cup canning salt

for each pint jar:
1 large or 2 small bay leaves
2 garlic cloves
3 or 4 strips of red bell pepper (or chopped)
1/2 teaspoon crushed red pepper (or 1 small red chile pepper halved)
1/2 teaspoon mustard seed
1/2 teaspoon dill seed
1/2 teaspoon coriander seed

Sterilize jars, lids and seals for canning and prepare the bath of water in your canner.

Have beans rinsed and pre-cut into 4-inch lengths (for regular wide mouth jars) or cut to fit into your jars leaving 1/2-inch to the top of the jar. Pack jars with the green beans leaving room for the garlic. Add the bay leaf and bell pepper to the side of the jar and pack tightly with more beans.

Add the chile or crushed red pepper, mustard, dill and coriander to each jar.

In a medium saucepan, bring the vinegar and water to a boil. Add the sugar, salt and stir until completely dissolved.

Pour the hot mixture into each of the jars leaving 1/4-inch head space. Attached lids and rims. Processing time is 5 minutes in water bath.

NOTE: you can also make 1 or 2 pints at a time without doing the water bath. Just place in the refrigerator after cooling and allow to mellow for at least a week.

Spicy Pickled Green Beans

Canning my way into Summer

I started with ten pints and now a week later as I write this, I am down to four. After I finished with delivery, I will only have two. Boo hoo hoo. Looking on the bright side, my purpose was to give a jar to my neighbors on the block.

Now this recipe is similar to my grandmother’s one that I posted a while back but I changed it a bit to reflect a more us, a more southerly Alabama taste and one with Max’s approval. Max as you know is our pet son and best friend. I always put a label on my canning items and since Max loves green beans and the fact that everybody in the Oakleigh District knows Max, I thought these should have his name on them. It is so true that every one knows Max. As we walk around the neighborhood, everyone waves and yells ‘Hey Max’, even folks I have never seen. Strangers in cars, on bicycles and joggers too. Craziest thing I know. 
 

And in case you are wondering, Prince Maxwell is part of his name and the plaid background is the official plaid of the Maxwell clan.

Enough – on to the recipe . . .

These are spicy, wonderful flavored and I can eat them right out of the jar. I cannot wait to serve them in Bloody Marys although I know I will have to make another batch. The first jar we opened, I added on our vegetable plates we enjoy during the week and these were especially good with the butter peas. As an afterthought, the leftover brine is going to make a great marinade for my next grilled chicken. Yup, that’s the secret behind that major chain’s chicken, ya know, the one with the ‘moo cows’.

For canning info, refer to the recipe for my grandmother’s pickled green beans.

Enjoy!

Church St. Spicy Pickled Green Beans
you can make less pints using refrigerator method -see note below

makes 10 pints

4 pounds of trimmed green beans (buy 7-8 lbs for perfect 4-inch pieces)
5 cups white vinegar, 5% acidity
5 cups distilled water
2/3 cup white sugar
1/2 cup canning salt

for each pint jar:
1 large or 2 small bay leaves
2 garlic cloves
3 or 4 strips of red bell pepper (or chopped)
1/2 teaspoon crushed red pepper (or 1 small red chile pepper halved)
1/2 teaspoon mustard seed
1/2 teaspoon dill seed
1/2 teaspoon coriander seed

Sterilize jars, lids and seals for canning and prepare the bath of water in your canner.

Have beans rinsed and pre-cut into 4-inch lengths (for regular wide mouth jars) or cut to fit into your jars leaving 1/2-inch to the top of the jar. Pack jars with the green beans leaving room for the garlic. Add the bay leaf and bell pepper to the side of the jar and pack tightly with more beans.

Add the chile or crushed red pepper, mustard, dill and coriander to each jar.

In a medium saucepan, bring the vinegar and water to a boil. Add the sugar, salt and stir until completely dissolved.

Pour the hot mixture into each of the jars leaving 1/4-inch head space. Attached lids and rims. Processing time is 5 minutes in water bath.

NOTE: you can also make 1 or 2 pints at a time without doing the water bath. Just place in the refrigerator after cooling and allow to mellow for at least a week.

Squash Pickle Recipe – 24 hour recipe

Oh Happy Day

Yup, these sweet n tangy beauties are made with southern family pride and a throwback to the ‘old days’ of canning. Do any of you do that? I do when I have the time. Just the other day I put up (that’s canning talk) ten pints of pickled green beans (similar to these) and while I was in the mood I thought I would throw together this refrigerator style pickle recipe using squash.

Now squash pickles may be new to some of you, but not to our family. Grandmother put up jars for many years. Her recipe is in our family cookbook. The recipe today is a bit different than hers as I thought of trying a 24 hour version and folks, it turned out pretty darn good if I may say so myself. I guess I just did.

Make up a batch and enjoy something you’ve been missing…

Squash Pickles
~ the 24 hour method
makes about 3 pints

4 cups sliced yellow summer squash (about 8 young ones)
Sea salt
1 large Vidalia onion, cut into vertical slices
1 1/3 cups white vinegar (5% acidity)
1 cup granulated sugar
1/3 packed cup southern cane sugar (light brown will do)
4 crushed garlic toes
1/2 teaspoon celery seeds
1/2 teaspoon crushed red pepper
1 1/2 teaspoon mustard seeds
1/8 teaspoon ground turmeric

Slice the squash in a good quarter-inch thickness, meaning a little thicker than 1/4-inch. Double line a baking pan with paper towels and place squash single layer (I did two layers). Sprinkle with the salt and place in refrigerator for 1 hour.

Place squash in a colander and rinse under running water to remove the leaching moisture and salt. Allow to drain by placing on a clean towel. 

In a medium saucepan, add vinegar, the sugars, and remaining ingredients. Bring to a simmer and remove from heat.

Combine squash and onions; divide and pack into pint size jars. Pour the hot liquid into the jars dividing evenly. Add additional vinegar or distilled water if needed to cover squash.

Allow to come to room temperture and refrigerate for 24 hours before serving.

Like most refrigerator pickles, these should keep for about 2 weeks, but I know they will not last till the end of the week.

Note: If you like your brine on the ‘mellow’ side, use  1/3 cup of cider vinegar with 1 cup of white vinegar.

Squash Pickle Recipe – 24 hour recipe

Oh Happy Day

Yup, these sweet n tangy beauties are made with southern family pride and a throwback to the ‘old days’ of canning. Do any of you do that? I do when I have the time. Just the other day I put up (that’s canning talk) ten pints of pickled green beans (similar to these) and while I was in the mood I thought I would throw together this refrigerator style pickle recipe using squash.

Now squash pickles may be new to some of you, but not to our family. Grandmother put up jars for many years. Her recipe is in our family cookbook. The recipe today is a bit different than hers as I thought of trying a 24 hour version and folks, it turned out pretty darn good if I may say so myself. I guess I just did.

Make up a batch and enjoy something you’ve been missing…

Squash Pickles
~ the 24 hour method
makes about 3 pints

4 cups sliced yellow summer squash (about 8 young ones)
Sea salt
1 large Vidalia onion, cut into vertical slices
1 1/3 cups white vinegar (5% acidity)
1 cup granulated sugar
1/3 packed cup southern cane sugar (light brown will do)
4 crushed garlic toes
1/2 teaspoon celery seeds
1/2 teaspoon crushed red pepper
1 1/2 teaspoon mustard seeds
1/8 teaspoon ground turmeric

Slice the squash in a good quarter-inch thickness, meaning a little thicker than 1/4-inch. Double line a baking pan with paper towels and place squash single layer (I did two layers). Sprinkle with the salt and place in refrigerator for 1 hour.

Place squash in a colander and rinse under running water to remove the leaching moisture and salt. Allow to drain by placing on a clean towel. 

In a medium saucepan, add vinegar, the sugars, and remaining ingredients. Bring to a simmer and remove from heat.

Combine squash and onions; divide and pack into pint size jars. Pour the hot liquid into the jars dividing evenly. Add additional vinegar or distilled water if needed to cover squash.

Allow to come to room temperture and refrigerate for 24 hours before serving.

Like most refrigerator pickles, these should keep for about 2 weeks, but I know they will not last till the end of the week.

Note: If you like your brine on the ‘mellow’ side, use  1/3 cup of cider vinegar with 1 cup of white vinegar.

Peach Pepper Pecan Chutney

with cooked shrimp and
cream cheese over crackers

This chutney's kinda chummy…

Hot and spicy, most condiments like chutneys go so well with accompanying meat dishes, think curry chicken or grilled spiced lamb. It also pairs well with vegetables like southern field peas, roasted rutabagas and grilled summer squash. Some folks make certain chutneys for sweets like fried sweet fruit pies, even ice cream. Then there are some that like to use the condiment as an appetizer and served on crackers over cream cheese. However it is made, there is a chutney for just about every dish.

The classic originated from India I believe containing ingredients like onions, peppers, garlic, ginger and imported things like tamarind and mango. Nowadays, recipes for chutneys change with regions and with the seasons. Most commonly are ones made from regional fruits like apples, gooseberries, tomatoes even bananas yet all retain the characteristic quality and texture of a true Indian chutney.
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