Canning is in again. The combination of the economy and the desire for quality food has brought canning back. Not that it ever left in my kitchen. My Mom canned, my Grandmas canned, and so I can.
Canning is easy! All you need are some canning jars, lids and jar rings, a jar lifter, a big pot and some fresh veggies.
Dilled Green Tomatoes--3 1/3 c each of vinegar and water, 1/4 c salt brought to a simmer. In hot jars (about 10 minutes simmering in the canner), I added a garlic clove, head of dill, dash of hot paprika and then packed in green tomatoes. I covered them with the hot liquid, wiped off the rim of the jars, topped with a hot lid and rim (brought to a simmer in a pan of water), put the jars in the canning pot and boiled for 10 minutes. A friend gave me a jar of these last summer so this year, I had to do my own. Very tasty.This makes 6 pints.
Green Tomato Chutney--I brought to a simmer about 6 large green tomatoes (about 5 lbs), 1 lb. of green apples, 2 large onions--all chopped--with 1 lb of sugar, 1 1/2 c vinegar, 1/4 c each of yellow raisins and dried cranberries, 1 T cinnamon, 2 t mustard seeds, and 2 t pepper corns. I simmered until thick, about 1 hour, then put in hot pint jars and boiled/canned for 20 minutes. This makes 4 pint jars.
Zucchini Relish--This stuff is great served with kielbasa, pork or hot dogs or as a side dish. Combine 2 c chopped zucchini, 1 c chopped onion, 1/2 c chopped green pepper, 1/4 c red pepper with 2 T salt and cover with cold water and let stand for several hours. Drain, rinse, drain, rinse. Combine 1 1/2 c sugar, 2 teaspoons celery seed, 1 t mustard seed and 1 c cider vinegar and bring to a simmer. Then add the drained veggies and simmer 10 minutes. Pack into hot jars and can for 10 minutes in a boiling water canner. This makes about 5-6 1/2 pints.
Tomatoes--The garden is producing lots of tomatoes from the 90 plants I have in the garden. We are canning tomatoes every 2-3 nights. Tonight I canned 5 quarts which makes 26 total quarts so far. These are so easy and with tomatoes in season right now, everyone should be canning! Last fall, we canned 65 quarts. We use them all year in soups, stews, sauces, and more. It has been years since I bought a can of tomatoes in the grocery store.
Bring a pot of water to boil to blanch the tomatoes. At the same time, bring the canner pot to a boil with quart jars in it to sterilize them. Wash the tomatoes and drop in the boiling water until the skin breaks, 2-3 minutes, then drop into cold water. Remove the skin and pack the tomatoes into the hot jars. Run a knife around the inside of the jar several times to remove any air. Top with 1 t salt and 2 T lemon juice. Add the lids and rims and can for 45 minutes in a hot water bath.
The best sound for a canner is the sound of the lids sealing when you are finished. Success. Next up for me this weekend are bread and butter pickles and pickled beets. It's canning season!
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