Canning: Recipes from your vegetable garden
Canning recipes for vegetables
New to canning? Try this 10-step canning guide
Makes 6 half-pints An inherently tart and versatile stalk, rhubarb is in season from April to September, offering many months of culinary opportunities. Though best known for its role in rhubarb pie, this red-hued veggie makes a unique and flavorful chutney. Ingredients: 2 whole cinnamon sticks 1 teaspoon whole cloves 2 teaspoons whole coriander seeds 4 whole cardamom pods 2 teaspoons black peppercorns 1 inch peeled gingerroot, sliced thin 6 cups chopped rhubarb stalks 4 cups firmly packed brown sugar 2 onions, finely chopped 3 garlic cloves, minced 1-1/2 cups apple cider vinegar Grated zest and juice of an orange 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 tablespoon yellow mustard seed 1-1/2 teaspoons salt Directions: 1. Wrap cinnamon, cloves, coriander, cardamom, peppercorns and ginger in a 5-inch square piece of cheesecloth, securing with kitchen twine. 2. In a large stainless steel stockpot, combine rhubarb, brown sugar, onions, garlic, and apple cider. Add the spices and stir. Bring to a boil over medium-high heat. Reduce heat to medium and simmer vigorously for 30 minutes, stirring often. 3. Add orange zest, cinnamon, cloves, mustard seed, and salt. Continue to cook, stirring often, for 30 more minutes. If chutney thickens too much and starts sticking to the pot, add a bit water to thin the consistency. 4. Fill 6 sterilized half-pint mason jars with chutney, leaving a 1/4-inch headspace. Use a small silicone spatula to release any air bubbles in the mixture. Wipe the rims clean. Cover each jar with a lid and screw bands. Process jars in a boiling water bath for 10 minutes. 5. Transfer jars to a dish towel on the counter and let cool overnight. Store jars in the pantry. Once opened, keep in the fridge.
Makes 8 pints Crisp mouth-puckering pickles are a flavorfully exciting accompaniment for sandwiches as well as whenever you need to bring your palate alive. Ingredients: 24 pickling cucumbers 1/2 gallon apple cider vinegar 2 cups water 1/2 cup pickling salt 1/2 cup granulated sugar 1/2 cup mustard seed 2 tablespoons fennel seed 2 garlic cloves Directions: 1. Wash and gently scrub cucumbers. Slice lengthwise and pack into 8 pint-sized mason jars. 2. In a large saucepan over medium-high heat, combine vinegar, water, salt, sugar, mustard seed, fennel seed and garlic cloves. Bring brine to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and let cool. 3. Pour brine into jars over pickles, leaving a 1/2-inch headspace. Wipe the rims clean. Cover each jar with a lid and screw band. Process in a boiling water bath for 10 minutes. 4. Transfer jars to a dish towel on the counter and let cool overnight. Store jars in the pantry. Once opened, keep in the fridge.
Garlic Tomato Sauce
Makes 6 pints Straight from your garden, flavorful, juicy tomatoes can be diced into salads, sliced and served simply with basil leaves and bites of fresh mozzarella cheese, dried and snipped into sautes, or transformed into a tasty tomato sauce. Jars of homemade tomato sauce are a pantry staple that will add intense garden flavor to many of your family meals. Ingredients: 8 pounds tomatoes, blanched, cored, peeled, chopped 2 onions, chopped 5 garlic cloves, minced 1 tablespoon granulated sugar 1-1/2 teaspoons kosher salt A few twists freshly ground black pepper 1/4 cup chopped fresh basil 3 tablespoons chopped fresh oregano Grated zest of 1 lemon 3 tablespoons balsamic vinegar Juice of 2 lemons Directions: 1. Place tomatoes in a large stainless steel stockpot and crush. Add onions, garlic, sugar, salt, pepper, basil, oregano and lemon zest. Stir and bring to a boil over medium-high heat. Reduce heat to a simmer and cook tomatoes for 1-1/2 hours, stirring occasionally. 2. Run tomato sauce through a fine-mesh sieve or food mill and return to the stockpot. Add vinegar and lemon juice, stirring to combine, and heat back to boiling. Remove from heat. 3. Fill 6 pint-sized jars with tomato sauce, using a silicone spatula to release any air bubbles. Wipe rims clean. Cover each jar with a lid and screw band. Process in a boiling water bath for 35 minutes. 4. Transfer jars to a dish towel on the counter and let cool overnight. Store jars in the pantry. Once opened, store jars in the fridge.