Author: joseph

Directions

Peppers should be canned only in half-pint or pint jars. Hot pack only. Cut to preference and then boil for 3 minutes. To peel (if desired) dip hot in cold water and strip skins. Drain and pack into hot jars, leaving 1″ headroom. Add 1/2 teaspoon salt and 1 tablespoon vinegar to each pint. Cover with boiling water, leaving 1/2″ headroom. Adjust lids. Process in a pressure canner at 11 pounds pressure dial-gauge or 10 pounds weighted-gauge for 35 minutes.

Directions

Combine all ingredients in a medium sauce pan and boil for 5 minutes.
Have ready clean, hot, sterilized canning jars; put several (washed)
leaves of fresh Rosemary and oregano into each. Note: Jars may be washed
using the sanitary cycle of your dishwasher.

Add the garlic cloves to the boiling brine, then scoop out and
distribute it equally among jars. Return the brine to a boil again and
fill jars to 1/2 inch from top.

To release any air pockets in jars, insert a knife blade in the center
and all sides, add brine, if needed and seal. Process jars in a boiling
water bath for 15 minutes. Store in refrigerator. Wait about a week if
you can, to allow garlic to pickle.

Directions

Place garlic cloves in a medium bowl, first cutting the large cloves in
half. Mix in the red bell pepper.

In a large saucepan over medium high heat, place the distilled white
vinegar and white sugar. Wrap ground dry mustard and celery seed in a
spice bag, and place in the liquid mixture. Bring to a boil. Boil 5
minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove
from heat and discard spice bag.

Place garlic and peppers in sterile containers to within 1 inch of the
top. Fill with remaining liquid to within 1/4 inch from the top. Seal
and store in the refrigerator approximately three weeks before serving.

Directions

Chop coarsely all the vegetables. Sprinkle with salt and let stand 12
hours or overnight. In the morning, drain well, discard liquid and add
remaining ingredients.

Bring to a boil and simmer slowly about 30 minutes, stirring
occasionally. Pour into hot, sterilized jars; seal at once. Process in
boiling water bath for 5 minutes. Makes about 6 pints.

Directions

Cut vegetables fine, combine, add remaining ingredients and boil 30
minutes, stirring occasionally. Pack in hot, sterilized jars; seal at
once. Process in boiling water bath for 5 minutes. Makes 14 pints.

Directions

Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes. Add garlic and hot peppers, also add sweet red pepper if using. Bring to a boil and boil 5 minutes.

Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1″ of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4″ of the top of the jar. Release air bubbles, ensure the rim is clean and seal the jars. Let the pickled garlic rest for 2 weeks and believe me you will enjoy.

Directions

Mix tomatoes and salt. Let stand about 12 hours. Drain.

Heat vinegar, sugars, and spices to a boil; add sliced onions and boil
gently 5 minutes. Add the drained tomatoes and peppers; bring slowly to
a boil. Simmer 5 minutes, stirring occasionally with a wooden spoon.

Pack into hot, sterilized jars. Be sure syrup covers vegetables. Seal at
once. Process in boiling water bath for 5 minutes.

Directions

Wash, chop, and mix vegetables, peeling onions and discarding pepper
seeds. Add salt and let stand for several hours or overnight. Drain
liquid and discard.

Tie spices in a bag; combine all ingredients and simmer 30 minutes.
Ladle boiling hot mixture into hot, sterilized jars; seal at once.
Process in boiling water bath for 5 minutes. Makes 12 pints.

Directions

Put all of the ingredients except the garlic into a nonreactive saucepan. Bring the contents to a boil, and gently boil them for 5 minutes. Add the garlic. Return the contents to a boil, then transfer them to a half-pint jar. Let the jar cool, and cover it tightly with a nonreactive cap.

Store the jar in the refrigerator. The garlic will be ready to eat in about 5 days, and will keep well for about 1 year.

Directions

Make the brine. Combine vinegar and water in a medium pot over medium heat and allow to heat until warm to the touch. Add sugar and salt and stir well to dissolve. Remove from heat.

For true canning, sterilize jars and lids by running through the dishwasher, boiling for 10 minutes or holding in a 275 oven for 20 minutes. Afterwards, handle with washed hands or a clean dish towel. Start a large pot of water (big enough to submerge your jars) boiling. For fridge canning, it is still advisable to sterilize your jars. Your pickles will last longer and be less susceptible to molding this way.

Combine julienned daikon and carrot in a colander nested into a large bowl and salt generously. Toss to coat, then allow to weep for 1 hour. Discard liquid and rinse veggies with cold water. Shake off excess water.

Pack veggies into 2qt jars (or any variation thereof). Pour brine into each jar, filling most of the way and leaving just about 1/4″ of headspace. You will likely have some leftover brine (save it for later!).

For fridge canning, screw on lids and refrigerate for at least 24 hours before eating. Can keep for up to one month in the fridge.

For true canning, twist lids on just fingertip tight and carefully lift into boiling water. Allow to process for 10 minutes, then remove and allow to drip dry on a rag or dish towel. Properly canned pickles are shelf-stable indefinitely. Non-refrigerated pickles will soften over time.