Chow Chow Relish

This is the last canning recipe for this publication.


Chow Chow Relish

4 cup cabbage, chopped ( 1 small head)
3 cups cauliflower, chopped ( 1 medium head)
2 cup onions, chopped
2 cups green tomatoes, chopped ( about 4)
2 cups sweet green peppers, chopped ( about 2)
3 Tablespoon salt
2 1/2 cup vinegar
1 1/2 cup sugar
2 teaspoon dry mustard
2 teaspoon celery seed
1 teaspoon turmeric
1 teaspoon mustard seed
1/2 teaspoon ginger

Combine chopped vegetables, sprinkle with salt. Let stand 4 - 6 hours in a cool place. Drain well.

Prepare home canning jars and lids according to manufacturing directions. Combine vinegar, sugar and spices in a 6-8 quart saucepan. Simmer 10 minutes. Add vegetables, simmer 10 minutes. Bring to a boil. Carefully ladle into hot relish into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 4 pint jars.

Sweet Onion Relish

Well one more week of these canning recipes then we will go to other recipes, unless I can find more canning recipes .

Sweet Onion Relish

12 large onions, finely chopped
1 Tablespoon salt
2 green cooking apples, finely chopped
2 red bell peppers, finely chopped
1 cup cider vinegar
1 cup sugar
1 teaspoon white pepper

  Combine onions and salt in large glass bowl . Cover and let stand overnight. Drain well.

Prepare home canning jars and lids according to manufacturing instructions.
Combine vinegar, sugar and white pepper in a saucepan. Bring to a boil, reduce heat. Add chopped onions, red peppers and apples. Simmer about 10 minutes. Carefully ladle hot relish into hot jars, leaving 1/4-inch head space. Adjust caps.
 Process 15 minutes in boiling water bath canner. Makes about 3 pint jars.

Sweet Canatloupe Pickles

I know the gardens are done here in the Ozarks, but here another canning recipe.

Sweet Cantaloupe Pickles

4 medium cantaloupe
3 cups vinegar
2 cup water
2 cinnamon sticks
2 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon ground nutmeg
4 1/2 cup sugar

Cut cantaloupe in half , remove seeds and cut melon into balls or one inch cubes. Combine vinegar, water and spices in a large 6-8 quart stainless steel or unchipped enamel saucepan .Bring to a boil, reduce heat and simmer 5 minutes. Remove from heat , add melon and let stand 1 1/2 -2 hours.
Prepare home canning jars and lids according to manufacturers instructions.
Add sugar to cantaloupe mixture. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 45 minutes to 1 hour or until cantaloupe becomes slightly transparent
pack melon balls into hot jars, leaving 1/4 inch head space. Carefully pour hot syrup over melon balls, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
Process 10 minutes in boiling water bath canner. Makes about five 12 -oz jars.

Pickled Three Bean Salad

Another canning recipe from workbasket....

Pickled three Bean Salad

1 1/4 - 1 1/2 pound green beans
1 1/4 to 1 1/2 pound wax beans
1 pound lima beans
2 cup sliced celery
1 large onion, sliced
1 red pepper, diced
2 1/2 cup sugar
3 cup white vinegar
1 1/4 cup water
1 Tablespoon mustard seed
1 teaspoon celery seed
4 teaspoon salt

  Prepare home canning jars and lids according to manufacturer`s instructions.

Wash beans, trim ends, cut into 1 1/2-inch pieces. Shell lima beans. combine beans, celery, onion and pepper in a large saucepan. Cover with boiling water and cook 7-8 minutes. Drain. Bring sugar, vinegar, water, mustard seed , celery seed and salt to a boil. Simmer 15 minutes. Add drained bean mixture . Heat to boiling. Carefully pack into hot jars, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 15 in a boiling water bath canner. Makes about 5 pint jars.

Hot Pickle Mix

Here is another canning recipe from Workbasket magazine I found....


Hot Pickle Mix

2 pounds small pickling cucumbers
3 carrots, pared and cut into 1/4-inch slices
2 medium sweet green peppers, seeded and cut into strips
1 small cauliflower, separated into floweret's
1 cup pickling onions, peeled
2 pound long red, green or yellow peppers, cut in half
3-4 jalapeno peppers or dried red peppers, cut in half
1 1/2 cup salt
4 quart water
10 cup distilled vinegar
2 cup water
1/4 cup sugar
2 Tablespoon horseradish
2 cloves garlic

Wash cucumbers, trim ends. Cut into 1/2 inch slices. Measure 1 1/2 quarts sliced cucumbers into large container with other prepared vagetables. Disolve sale in 4 quarts water. Pour over vegetables; let stand 1 hour. With rubber gloves, remove seeds from long peppers and cut into 1 1/2 inch pieces. Measure 1 1/2 quart and set aside.

Prepare home canning jars and lids according to manufacturing instructions. Combine vinegar, 2 cup water,, sugar, horseradish, and garlic , simmer 15 minutes. Remove garlic. Drain vegetables and pack sliced long peppers in hot jars, leaving 1/4 inch head space.Add a piece of jalapeno or dried red pepper to each jar. Carefully pour hot liquid over vegetables, leaving 1/4 inch head space. Remove air bubbles with a non-metallic spatula. adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Dilled Brussels Sprouts

Here is another canning recipe from workbasket.

dilled Brussels Sprouts

2 pounds Brussels Spouts
2 1/2 cup white vinegar
2 1/2 cup water
3 Tablespoon salt
4 cloves garlic ( optional)
fresh dill or dill seeds
1 teaspoon cayenne pepper

  Prepare home canning jars and lids according to manufacturing instructions.
 
Cook Brussels sprouts just until tender, leaving whole. Combine vinegar, water, salt and pepper, boil 5 minutes. Pack Brussels Sprouts in hot jars, leaving 1/4-inch head space. to each jar add 1 garlic clove, 1 dill head or 2 teaspoon dill seed. Carefully pour vinegar mixture over Brussels sprouts, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.

Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Parsely Cucumber Chips

Here is another Workbasket canning recipe

Parsley Cucumber Chips

4 pounds pickling cucumbers
1/4 cup salt
3 cups cider vinegar
3 cups sugar
3 cups water
1 Tablespoon celery seeds
1 Tablespoon pickling spices
large bunch Fresh parsley

  Wash cucumbers, cut crosswise into 1/4 inch slices, discarding ends. Combine cucumbers and salt in a large bowl. Cover with cold water, let stand 24 hours, drain.
  Prepare home canning jars and lids according to manufacturer`s instructions. Combine vinegar, sugar, water, celery seeds and pickling spices in large sauce pan. Bring to a boil. Place a parsley spring in the bottom of hot jar, add some drained cucumber slices , another sprig parsley and more cucumber slices ending with p[parsley on top. Carefully pour vinegar mixture over cucumbers leaving 1/4 -inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about nine 8oz jars.

Mustard pickles

Here is another canning /pickle recipe from the workbasket....

Mustard Pickles

1 quarts 1/2-inch cucumber slices
1 quart green tomato wedges ( about 6 medium)
3 cups cauliflower flowerets ( 1 small head0
3 medium sweet green pepper, chopped
3 medium sweet red pepper, chopped
2 cup pickling onions, peeled
1 cup salt
4 quart water
1 1/2 cup sugar
1/2 cup flour
1 Tablespoon turmeric
5 cup vinegar
1/2 cup prepared mustard
1/2 cup water

Dissolve salt in 4 quarts water. Pour over prepared vegetables. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly,
  Prepare home canning jars and lids according to manufacturers instructions.
Combine sugar, flour, turmeric , gradually adding water, stirring until smooth. , add mustard and vinegar. Cook until sauce coats spoon and mixture thickens. Add vegetables; simmer 15 minutes. Carefully pack hot mixture into hot jars; leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps,
Process 10 minutes in boiling water bath canner. Makes about 8 pint jars.

Sweet Pickle Spears

Pickle Spears are very good......yummy, wish my garden would have produced enough cucumbers this year to use this recipe, maybe next year.

Sweet Pickle Spears

4 pounds small pickling cucumbers
4 cups sugar
3 1/4 cup distilled vinegar
3 Tablespoon salt
4 teaspoon celery seed
4 teaspoon turmeric
1 1/2 teaspoon mustard seed

Wash cucumbers, trim ends. Cut into quarters, lengthwise. Carefully pour boiling water over cucumbers, let stand 2 hours.
  Prepare home canning jars and lids according to manufacturing instructions.
Drain and pack cucumbers into hot jars, leaving 1/4-inch head space. Heat remaining ingredients to a boil. Carefully pour hot liquid over cucumbers leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
  Process 10 minutes in boiling water bath canner. Makes about ten 8-oz jars.