Wednesday, August 15, 2018

Pickled Corn Relish

Pickled Corn Relish

  • 10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
  • 2-1/2 cups diced sweet red peppers
  • 2-1/2 cups diced sweet green peppers
  • 2-1/2 cups chopped celery
  • 1-1/4 cups diced onions
  • 1-3/4 cups sugar
  • 5 cups vinegar (5 percent)
  • 2-1/2 tbsp canning or pickling salt
  • 2-1/2 tsp celery seed
  • 2-1/2 tbsp dry mustard
  • 1-1/4 tsp turmeric

Yield: About 9 pints 
Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob
Optional: use six 10-ounce frozen packages of corn.
Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally.
Mix mustard and turmeric in 1/2 cup of the simmered mixture.
Add this mixture and corn to the hot mixture.
Simmer another 5 minutes.
If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently.
Fill jars with hot mixture, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pickled Corn Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25
RE:  Recipe from National Center for Home Food Preservation

Sweet Pickle Relish

Sweet Pickle Relish

  • 3 qts chopped cucumbers
  • 3 cups each of chopped sweet green and red peppers
  • 1 cup chopped onions
  • 3/4 cup canning or pickling salt
  • 4 cups ice
  • 8 cups water
  • 2 cups sugar
  • 4 tsp each of mustard seed, turmeric, whole allspice, and whole cloves
  • 6 cups white vinegar (5 percent)

Yield: About 9 pints

Procedure: Chop all your vegetables
Add cucumbers, peppers, onions, salt, and ice to water and let stand 4 hours.
Drain and re-cover vegetables with fresh ice water for another hour.
Drain again.
Combine spices in a spice or cheesecloth bag. Add spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables.
Cover and refrigerate 24 hours.
Heat mixture to boiling and fill hot into clean jars, leaving 1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickle Relish in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 20
RE:  National Center for Home Food Preservation

Wednesday, November 1, 2017

Common causes of jars breaking during canning process

Q. Why do jars break during processing?
A. Jars break during processing for the following reasons:
• Canner became dry during the processing period. This is caused by either a steam leakage in your canner, which means you need a new part, or by using insufficient water for the processing period.
• Commercial jars (pickles, spaghetti sauce, etc.) were used instead of the recommended glass home canning jars.
• Cracked or nicked jars were used.
• Food was packed too solidly or jars were overfilled.
• Lids were overtightened (follow lid manufacturer’s directions).
• Cold jars were immersed in boiling hot water. Food and jars should be hot when placed in the canner.
• Jars were placed directly on canner bottom. A canning rack should always be placed on the canner bottom. It is not necessary to place a rack between a layer of pint or half-pint jars. Stagger the jars by placing a top jar on two bottom jars (see picture).
• Pressure was reduced quickly after processing. Always let pressure drop of its own accord.
• Air was exhausted from canner at too high a temperature. Adjust heat so a steady gentle flow of steam emerges from the vent pipe.
• Pressure had fluctuated during the processing period. This can be caused by an unsteady heat source or steam leaking from the canner.
• Jars were placed in a cold, drafty place to cool. Cool jars on a towel or rack at room temperature.
• The jars themselves are very often the cause of difficulty. They eventually weaken with age and repeated use.


Saturday, August 5, 2017


Everyone seems to always have tons of extra Zucchini so I thought I would share this easy recipe that I did today.  This is great for making Pineapple Upside Down Cake. 

What do you need:
  • 4 qts cubed or shredded zucchini
  • 46 oz canned unsweetened pineapple juice
  • 1½ cups bottled lemon juice
  • 3 cups sugar
Yield: About 8 pints
I had these two and three more a little smaller and got 8 pints

 Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes.

Fill jars with hot mixture and cooking liquid, leaving ½-inch head-space. 

Remove air bubbles and adjust head-space as needed. Wipe rims of jars with a damp paper towel.
Put on lids and rings and tighten down finger tight.
Process according to chart

 Process time for Zucchini-Pineapple in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
HotHalf-pints or Pints15 min2025

When time is up, remove lid and leave jars in canner for 5 minutes.  Set on a towel to cool for 24 hours. Label and store in a cool dark place until ready to use. 

Tuesday, August 30, 2016

Fried Green Tomatoes

Slice your tomatoes about 1/4 inch to 1/2 inch thick.

Layer them in your wide mouth pint size or pint and half size jars.  Leave 1 inch space at top of jar.

Add 1 tbsp lemon juice to pints or 2 to the pint and half size jars

Add 1/2 tsp salt to pints or 1 tsp to pint and half size

Add 1/4 tsp pickle crisp to pints or 1/2 to pint and half size

Cover with boiling water leaving 1/2 inch head-space.  Remove air bubbles and add more water if needed.

Wipe rims of jars and place lids on finger tight

After processing time is up, remove canner lid and wait 5 minutes before taking jars out of canner.

Place on counter to cool for 24 hours and then cool in a cool, dark place.

Recommended process time for Fried Green Tomatoes in a boiling-water canner.
 Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 3,000 ft3,001 - 6,000 ftAbove 6,000 ft
Hot &
Pints40 min455055

Wednesday, August 24, 2016

Why Should I soak dry beans before canning?

Many people like to can their beans without soaking them by putting dry beans in a jar and covering in boiling water. This is not recommended and because of the toxins in dry beans it is not safe to can them without soaking them first. For more information on this please click the link at the end of post and pay close attention to number 11. 
It states: NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:

Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes.

Undercooked beans may be more toxic than raw beans.

If beans must be soaked in order to be safe for consumption, then common sense tells me that they should and must be soaked before home canning them in order for them to be safe for consumption

The National Center for Home Food Preservation also recommends soaking dry beans before canning them.  

Canning Dry Beans

Why Soak Beans

Tuesday, August 2, 2016

Sloppy Joe Starter

Mix up a batch of Sloppy Joe's that will leave you going back for seconds!

Ingredients Needed to Yield approximately 4 pints.  

  • Vegetable cooking spray
  • 3 cups finely chopped green bell pepper (about 2 large)
  • 3 cups finely chopped red bell pepper (about 2 large)
  • 2 cups diced onion (about 2 large)
  • 4 tsp. salt
  • 2 tsp. ground black pepper
  • 1⁄2 cup roasted tomato paste*
  • 4 cups tomato sauce*
  • 1⁄2 cup apple cider vinegar (5% acidity)
  • 1⁄2 cup Dijon mustard
  • 1⁄4 cup firmly packed brown sugar
1. Preheat oven to 375°F .
Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green and red peppers and diced onion on prepared pan. Stir in salt and pepper. Bake at 375°F for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.
2. Transfer onion mixture to a large skillet. Stir in tomato paste; cook, uncovered, stirring often,  It takes about 5 minutes until mixture begins to thicken.
Stir in Tomato Sauce and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered for a few more minutes until sauce is slightly thickened.  Stir often to prevent sticking.

3. Ladle hot sauce into a hot jars, leaving 1⁄2-inch head-space.
4.  Remove air bubbles. Wipe jar rims with paper towel dipped in vinegar or hot water.
5.  Put on lids and rings and tighten finger tight.
6. Process jars 20 minutes in a boiling water canner,  Adjust for your altitude.
7.  Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.  Remove rings from jars and store in a cool, dark place.

*1 (6-oz.) can tomato paste and 4 (8-oz.) cans tomato sauce, respectively, may be substituted.

RE:  New Ball Blue Book (2016)