Chow Chow

Chow Chow is a staple in most southern homes.  Usually served up with Pinto Beans and Corn Bread, but goes well with just about anything.  There are many variations that can be made and it's a great way to use up all of those end of year veggies you have left over.   Reference:  This recipe is doubled from the  Ball Complete Book of Home Preserving.  Adjustments:  I have reduced the amount of carrots. and used Corn instead of Green Beans.

Ingredients Needed to yield 8 pints

• 4 cups chopped cucumbers with peels
• 3 cups chopped, seeded red bell peppers
• 3 cups of chopped cabbage
• 3 cups chopped onions
• 3 cups chopped unpeeled green tomatoes
• 18 cups of water
• 2 cups canning/pickling salt
• 6 cups white vinegar
• 5 cups sugar
• 6 tbsp mustard seed
• 4 tbsp celery seed
• 2 tbsp turmeric
• 3 cups Blanched Green Beans (I use Corn)
• 3 cups Chopped Blanched Carrots (I use 2 cups)

What to do...

1:  In a large stainless steel pot combine

Cucumbers, red peppers, cabbage, onions, and green tomatoes.  Mix 16 cups of the water with the salt and pour over this.  Mix together and let sit in a cool 70 to 75 degrees place for 12 hours or overnight. 

I start mine in the evening and let it sit and finish it the next morning.











When ready to finish.  Drain and Rinse thoroughly.  Use your hands and squeeze out the excess liquid.  Set aside for now.

2:  In a large stainless steel pot, combine the other 2 cups of water, vinegar, sugar, mustard seeds, celery seeds and turmeric.


Bring to a boil over med/high heat.  Add your drained veggies, carrots and corn to this.

3: Return to a boil.  Reduce heat and boil gently, stirring frequently for about 40 minutes.

3:  While relish is cooking get your canner and jars all ready.

4:  Ladle hot relish into hot, sterile jars. 

I use a slotted spoon until almost full and then add some of the liquid.  Leave 1/2 inch headspace. 

Remove air bubbles and add relish if needed.  Wipe rims of jars with a paper towel dipped in vinegar to clean and ensure a good seal.  Put lids and rings on jars and tighten finger tight.

5:  Place jars in water bath canner making sure they are completely covered in water.  Bring to boil and process for 10 minutes.  Remove lid and wait 5 minutes.  Remove jars from canner.  Cool 24 hours.  Lable and Store in a cool, dark place. 

Beef Stew Meat

Canning Beef Stew Meat is one of the easiest things I have done and it is very handy to have on hand.  Here's a picture of my last batch...I made beef and noodles from a jar and it was delicious!!

All meats must be pressure canned.
This is prepared per NCHFP guidelines.


Ingredients Needed Approximately 10 to 11 lbs of cubed beef 
Canning Supplies
Yield:  7 quarts

1:  Put all beef in a large stainless steel pot and cover with water.  Bring to a boil and boil for 30 minutes or precook meat until rare by roasting, stewing, or browning in a small amount of fat.

2:  Ladle meat into jars (I want a lot of broth for making gravy so I don't fill my jars completely full with meat. 

3:  Cover with the water you boiled the meat in, fresh boiling water or beef broth if you have it leaving one inch head space.

4:  Add a tsp of canning salt (optional)

5:  Remove air bubbles

6:  Wipe rims of jars with a paper towel dipped in vinegar to insure a good seal

7:  Place lids and bands on jars and tighten finger tight

8:  Put in pressure canner and put on the lid.  Vent steam for a full 10 minutes

Process per charts:

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

9:  Let pressure drop naturally.  Wait 10 minutes.

10:  Remove lid and let stand for 10 minutes to allow food to adjust to the room temperature.

11:  Place jars on counter to cool for 24 hours

12:  Lable and store in a cool, dark place.

How to Remake Jam or Jelly

These directions are not to be use with no sugar needed recipes.

Step 1:  Prepare jars and lids
Step 2:  You will need 1 box of sure-jel (Regular or Low Sugar either one) and 1 1/2 cups of cold water.  Put water in a sauce pan and slowly stir in the sure jel.  Bring to a boil over medium heat and boil for 2 minutes.  Remove from heat.
Step 3:  Put 1 cup of your unset jam, 2 tbsp sugar, 1 tbsp of sure jel mixture into a sauce pan.  Bring to a full rolling boil on high heat and boil 30 seconds stirring constantly.  Remove any foam.  Put into jar and put on lid.  Let stand 24 hours.  Cover and Put remaining pectin mixture into the refridgerator.
Step 4:  If this first jar sets, then move on to this step.
Step 5:  Working in batches of no more than 8 cups at a time.  Follow step 3...Example:  8 cups of jam 16 tbsp of sugar and 8 tbsp of sure jel mixture.  Bring to a full rolloing boil on high heat and boil 30 seconds stirring constantly.  Skim foam, Ladle into steralized jars and process in water bath canner for required time in original recipe.
    

End of the Garden Sweet Relish

I got this recipe from my friend, Melanie Brown.  It makes great potatoe salad, just use in place of relish or pickles.  Also makes a great cheese spread, just add shredded cheese and Mayo...

1 cup each diced/chopped:
Green Peppers
Green tomatoes
Cabbage
Cucumbers
Onion
Green Beans
Carrots
Celery
2 cups vinegar
2 cups sugar
2 tbs Mustard Seed
1 tbs Celery Seed
2 tbs Tumeric

Soak cucumbers, peppers, cabbage, onions and green tomatoes overnight in salt water- 1/2 cup salt-2 quarts water; drain

Cook carrots, green beans and celery till tender, about 30 minutes

Mix all vegetables, vinegar, sugar and spices in large pot and boil 10 minutes

Pour into 1/2 pint jars and water bath seal for 10 minutes.

Carrot Cake Jam

Carrot Cake Jam made according to Ball Blue Book's recipe..Wonderful...next time I am going to add Black Walnuts.

Ingredients

• 1 1/2 cups finely grated peeled carrots
• 1 1/2 cups chopped cored peeled pears
• 1 3/4 cups canned pineapple, including juice
• 3 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 package regular powdered fruit pectin (1.75 oz.)
• 6 1/2 cups granulated sugar

Preparation

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam.
3. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim with paper towel dipped in vinegar to clean. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner,ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

 Tip: Turn this delicious jam into a conserve by stirring in 1/4 cup chopped pecans or walnuts immediately after completing the 1-minute boil. Stir thoroughly and remove from heat.

Vegetable Soup

You can put just about any vegetable you like in soups as long as you follow the 50/50 rule. Fill your jars half full with solids and then the rest with liquids.
Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully re-hydrated first.

Yield:  11 to 12 quart jars

These are the ingredients I use.  

• 10 lbs of potatoes
• 8 stalks of celery
• 2 large onions
• 1 lb bag of baby carrots or cut your own
• 1 quart of  tomatoes
• 2 quarts of tomato juice
• 1 (16 oz) can of cut green beans
• 1 (16 oz) can or bag of frozen whole kernel corn
• 1 (16 oz) can or bag of frozen peas
• Meat of Choice 
• Fresh ground pepper and salt to taste

1:  Cover Meat in water and cook until tender. Cool and remove from bones if needed.  

2:  Peel and clean all veggies.  Cut up and put in extra large stainless steel pot.  Add all other ingredients to the pot.

3:  Add enough boiling water to cover cover all the veggies so you will have plenty of liquid.

4:  Boil for 5 minutes 

5:  Using a slotted spoon, fill jars half full with solids.  Add liquid leaving 1 inch head-space.  Remove air bubbles and add more liquid if needed.

6:  Wipe rims of jars with a wet paper towel dipped in vinegar to ensure a good seal.

7:  Put lids and bands on jars.  Tighten down finger tight. 

Process soups according to charts:

Table 1. Recommended process time for Soups in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	60* min	11 lb	12 lb	13 lb	14 lb
	Quarts	75*	11	12	13	14
* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted-gauge pressure canner
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	60* min	10 lb	15 lb
	Quarts	75*	10	15
* Caution: Process 100 minutes if soup contains seafoods.

8:  Place jars in pressure canner and put on the lid.  Vent steam for a full 10 minutes.  

9:  Let pressure drop naturally.  Remove lid and let set for 10 minutes.  Place jars to counter and let cool for 24 hours.  Wash jars, label, Store in cool, dark place.

Reference NCHFP

Pineapple Jam

I just finished a batch of Pineapple Jam made with fresh pineapples.  Fresh pineapples are the only way to go if you really want great tasting jam. This recipe yields about 10 half pint jars of jam.

Ingredients Needed

2 fresh ripe pineapples (Enough for 6 1/2 cups crushed)

2 boxes of regular sure jel

1/4 cup of lemon juice

6 cups of sugar (measure and set aside until needed)

a pat of butter (this reduces the foaming)

Canning supplies and a Water Bath Canner

Food Processor or some other way of chopping up the pineapples

1:  Put jars in canner to be boiling to sanitize them

2:  Heat a small pot of water to boiling.  Remove from heat and put your lids in to sit until you are ready for them.

3:  Peel your pineapples and remove all the little eyes.  Make sure you cut out the core as well.

Use a sharp knife and cut the top and bottom off of your pineapple. 

Stand it on end and slice the skin away.  Make sure you get all the little brown off.  Cut it into four sections and then cut out the core. 

Cut into chunks. Put into food processor and chop up.

4:  Measure out 6 1/2 cups of crushed pineapple with juice.  If you don't get enough from 2 pineapples you can add a little water to make sure you have 6 1/2 cups.  

5:  Put pineapples, lemon juice and a pat of butter into a medium/large stainless steel pot.

  

Sprinkle sure jel over the pineapples stirring as you go so that it doesn't clump. 

6:  Bring to a boil over medium/high heat.  You need to get it to boil that can not be stirred down.  Once you get it to this point, add your sugar.  Bring back to a full boil and boil for 1 minute.

7:  Ladle hot jam into hot, sterilized jars. Leave 1/4 inch headspace.  Wipe rims of jars with a paper towel dipped in white vinegar to clean off any jam and ensure a good seal.  Places lids and bands on jars and tighten finger tight.

8:  Put in water bath canner and bring to a boil.  Process for 10 minutes.

9:  Remove lid and let set 5 minutes and then place jars on counter to cool for 24 hours.

10:  Clean jars, label and store in a cool, dark place.

Most of all.....ENJOY!!

Canning Your Own Recipes

When canning your own recipes or any that are untested you should always process for the ingredient that calls for the longest time if canned alone.  For example:  Beef must be processed 75 minutes for pints and 90 minutes for quarts, so if you make stew with beef, no matter how long the veggies call for you would process 75 or 90 minutes. 

Hard Water Stains

Add a little white vinegar to the water in your pressure canner to keep hard water stains from your jars.  Works great and your jars look so much better coming out of the canner.

Canning Spaghetti Sauce

Canning Spaghetti Sauce with no meat

You will need to know how to use a pressure canner.  

Yield for this recipe is about 9 or 10 pints according to how much you cook it down. Can be doubled.

This Spaghetti Sauce must be processed in a pressure canner because it contains low acid vegetables and no acid is added to it.

• 30 lbs tomatoes
• 1 cup chopped onions
• 5 cloves garlic, minced
• 1 cup chopped celery or green pepper
• 1 lb fresh mushrooms, sliced (optional)
• 4-1/2 tsp salt
• 2 tbsp Oregano
• 2 tbsp Minced Parsley
• 2 tbsp Basil
• 2 tsp black pepper
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• Bay Leaf (Optional)

Caution: Do not increase the proportion of onions, peppers, or mushrooms. 

 The first thing you need to do when home canning spaghetti sauce is to prepare tomato sauce.

I cook my tomatoes down in a large roaster to make the sauce.  Cook overnight, Use a stick blender if you have one and then press through a food mill to remove skins and seeds.

If needed simmer tomato sauce uncovered, in large saucepan until thick enough for serving.
The amount of sauce may be reduced by nearly one-half.

Saute chopped onion, chopped bell pepper (or celery) and minced garlic in the vegetable oil. Cook until veggies are tender.


Add vegetables to sauce once it is as thick as you want it. Stir in salt, spices and sugar.
Take out the bay leaves at this point if you used them.

Fill hot jars with hot sauce, leaving 1 inch head space.  Remove air bubbles.  Wipe rims of jars with a paper towel dipped in vinegar. 

Place lids and rings on jar and tighten down finger tight.

Place jars in pressure canner and vent steam for a full 10 minutes.  Process according to Charts.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	20 min	11 lb	12 lb	13 lb	14 lb
	Quarts	25	11	12	13	14

Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
			Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	20 min	10 lb	15 lb
	Quarts	25	10	15

Let pressure drop naturally.  Wait 2 minutes and remove your vent regulator.  Wait 10 minutes and open your canner.  Be careful, it is hot.  Wait 10 more minutes to allow jars to adjust to the room temperature and remove jars.  Place on counter to cool for 24 hours. 

Label and Store in a cool, dark place.

Reference:  NCHFP

Fiddleheads?

Some people harvest and can fiddleheads. There are several different types. Educate yourself and make sure if you try this that you are harvesting the edible ones. See my link for information on fiddleheads.
http://umaine.edu/publications/4198e/

How To Make Sauerkraut

Sauerkraut

Makes about 12 pints or 6 quarts
Sauerkraut can safely be processed in a water bath canner.

Ingredients:

25 pounds of cabbage
1 Cup pickling or canning salt

Stage 1:

1:  Shred all your cabbage either with a sharp knife or you can use a food processor.

2:  In a large stone crock or glass container, working in 5 lb batches, combine shredded cabbage and 3 tbsp of the pickling salt.  Mix thoroughly and let stand about 15 minutes or until juices start to flow and cabbage wilts slightly.

3:  Using a wooden spoon or your hands press down on the cabbage until the juices come to the top.

4:  Repeat this about 4 times until all cabbage is used up.  Leave about 4 inches of space at the top of the container. 

5:  Sprinkle remaining salt on top of cabbage.

6:  If you don’t have enough juice to cover the kraut, pour brine over it to make sure it is covered.

            How to make brine

Bring 4 cups water and 4 ½ tsp canning or pickling salt to a boil.  Let stand until room temperature.  Pour over kraut if you don’t have enough juice.

 7:  Place a large inverted plate over cabbage mixture and weigh down with several quart jars filled with water with a lid on them.  Keep cabbage under brine by 1 to 2 inches all during fermentation.  Cover with a clean heavy towel and store in a cool place.  70 to 75 degrees.  Every day remove any scum that has formed.  During fermentation gas bubbles will form.  When bubbles stop, fermentation is complete.  Fermentation can take up to 6 weeks.

Stage 2:  Packing Methods

Raw-Pack

1:  Prepare canner, jars, lids, ect..

2:   Pack kraut into jars with the brine leaving ½ inch headspace.  Remove all air bubbles and adjust headspace.  Wipe rim of jars with a paper towel dipped in vinegar.  Put lids on and tighten finger tight.

3:  Place jars in canner making sure they are completely covered with water.  Bring to a boil and process pints for 20 minutes or quarts for 25 minutes.  Remove canner lid, wait 5 minutes, then remove jars and let stand on counter to cool for 24 hours.  Store in a cool dark place.

 Hot-Pack

1:  Prepare canner, lids, jars, ect…

2:  in a large stainless steel pot bring kraut with brine to a simmer over medium high heat.  DO NOT BOIL.  Pack hot kraut with brine into hot jars leaving ½ inch headspace.  Remove air bubbles and adjust headspace if needed.  Wipe rims with paper towel dipped in vinegar.  Place lids on jars and tighten finger tight.

3:   Place jars in canner and make sure they are completely covered with water.  Bring to a boil and process pints for 10 minutes or quarts for 15 minutes.  Remove canner lid, wait 5 minutes then place jars on counter to cool for 24 hours.  Store in a cool, dark place.

Note:  It is not recommended that you try and do this with several small pots.  You need to use one large crock or glass container.  Ball Blue book does say you can use a "Food Grade Plastic Container" if you have to.