4 Fun Canning Recipes | Living the Country Life
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4 Fun Canning Recipes

Jarden Home Brands, makers of Ball® Brand home canning products, wants to help you learn how to preserve nature’s best. These recipes are from the 37th edition of the Ball Blue Book Guide to Preserving.
  • Corn Relish

    Yield: about 6 pint jars
     
    ·         2 quarts cut cooked corn (about 18 ears)
    ·         1 quart chopped cabbage (about 1 small head)
    ·         1 cup chopped onion (about 1 medium)
    ·         1 cup chopped green bell pepper (about 1 large)
    ·         1 cup chopped red bell pepper (about 1 large)
    ·         1 to 2 cups sugar
    ·         2 tablespoons dry mustard seed
    ·         1 tablespoon celery seed
    ·         1 tablespoon mustard seed
    ·         1 tablespoon Ball Salt for Pickling & Preserving
    ·         1 tablespoon turmeric
    ·         1 quart vinegar, 5% acidity
    ·         1 cup water
    ·         Ball Pickle Crisp (optional)
     
    PREP: Wash corn, cabbage, and green and red bell peppers under cold running water; drain. Boil ears of corn in water until fork-tender drain.  Allow corn to cool until easy to handle.  Holding corn cob vertically with the stem end on a cutting board or in a bowl, cur corn kernels off the cob, starting at the small end and moving forward to the stem end.  Measure 2 quarts cooked corn kernels.  Cut cabbage in half and remove core.  Slice cabbage into 1-inch wedges.  Coarsely chop cabbage wedges.  Measure 1 quart chopped cabbage.  Peel onion and chop; measure 1 cup chopped onion. Remove stems and seeds from green and red bell peppers.  Chop green bell pepper; measure 1 cup chopped green bell pepper. Chop red bell pepper; measure 1 cup chopped red bell pepper.
     

    COOK: Combine all ingredients, except Pickle Crisp, in a large saucepan.  Bring mixture to a simmer (180°F), stirring until sugar dissolves.  Simmer 20 minutes, stirring to prevent sticking.

    FILL: Pack hot relish into a hot jar, leaving 1/2 inch headspace. Add 1/8 teaspoon Pickle Crisp to a pint jar, if desired. Remove air bubbles. Clean jar rim. Center lid on a jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in a boiling-water canner. Repeat until all jars are filled.
    PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 15 minutes.  Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

    Date Published: July 21, 2015
    Date Updated: July 21, 2015
    Tags: Canning
  • Strawberry-Rhubarb Jam

    Yield: about 6 half pint jars

    ·         2 cups crushed strawberries

    ·         2 cups chopped rhubarb (about 3 to 6 stalks)

    ·         6 tablespoons Ball Classic Pectin

    ·         ¼ cup lemon juice, fresh or bottled

    ·         5 ½ cups sugar

    PREP: Wash strawberries and rhubarb under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 2 cups crushed strawberries. Remove leafy tops and root ends from rhubarb.  Chop rhubarb into 1/2 –inch pieces. Measure 2 cups chopped rhubarb.

    COOK: Combine strawberries, rhubarb, pectin and lemon juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat.  Add sugar, stirring until sugar dissolves.  Return mixture to a rolling boil that cannot be stirred down.  Boil hard for 1 minute, stirring constantly.  Remove from heat. Skim off foam if necessary.

    FILL: Ladle hot jam into a hot jar, leaving ¼ inch headspace.  Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.  Place jar on the rack elevated over simmering water (180°F) in boiling-water canner.  Repeat until all jars are filled.

    PROCESS:  Lower the rack into simmering water. Water must cover jars by 1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes.  Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

    Date Published: July 21, 2015
    Date Updated: July 21, 2015
    Tags: Canning
  • Blueberry Basil Vinegar

    Yield: about 2 pint jars

    ·         4 cups blueberries

    ·         4 cups white wine vinegar, 5% acidity, divided

    ·         1 cup basil; loosely packed

    ·         Zest of 1 lemon

    PREP: Wash blueberries and lemon under cold running water; drain.  Combine blueberries and 1 cup white wine vinegar in a large glass bowl.  Lightly crush blueberries.  Add remaining white wine vinegar. Crush basil and add to blueberry mixture.  Grate lemon peel; add lemon peel to blueberry mixture. Cover bowl with wax paper or plastic wrap and secure.  Let vinegar step in a cool, dark place for 4 weeks, stirring every 2 to 3 days.  Taste vinegar each week for desired flavor.  Strain mixture through a damp jelly bag or several layers of cheesecloth.

    COOK: Pour blueberry vinegar into a medium saucepan. Bring vinegar to a simmer (180°F) over medium heat.

    FILL: Ladle hot vinegar into a hot jar, leaving ¼ inch headspace.  Clean jar rim. Center lid on a jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in a boiling-water canner. Repeat until all jars are filled.

    PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars 10 minutes.  Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

    Date Published: July 21, 2015
    Date Updated: July 21, 2015
    Tags: Canning
  • Peach-Chili Salsa

    Yield: about 8 half-pint jars

    ·         6 cups chopped peaches (about 6 medium)
    ·         1 ¼ cups chopped red onion (about 1 medium)
    ·         4 jalapeno peppers, finely chopped
    ·         1 red bell pepper, chopped
    ·         ½ cup loosely packed cilantro, finely chopped
    ·         1 clove garlic, finely chopped
    ·         1 ½ teaspoon cumin
    ·         ½ teaspoon cayenne pepper
    ·         ½ cup vinegar, 5% acidity
    ·         2 tablespoons honey
     
    PREP: Wash peaches, peppers, and cilantro under cold running water; drain. To peel peaches, blanc in boiling water for 30 to 60 seconds.  Immediately transfer to cold water.  Cut off p[eel.  Treat peaches with Fruit-Fresh to prevent darkning (see page 16 of Ball Blue Book Guide to Preserving).  Chop peaches; measure 6 cups chopped red onion.  Remove stems and seeds from jalapeno and bell peppers.  Finely chop jalapeno peppers.  Chop bell peppers.  Finely chop cilantro.
     
    COOK: Combine all ingredients in a large saucepan.  Bring mixture to a boil over medium-high heat, stirring to prevent sticking.  Reduce heat to a gentle boil; cook until mixture thickens, about 5 minutes, stirring to prevent sticking.
     
    FILL: Ladle hot salsa into a hot jar, leaving 1/2 inch headspace.  Remove air bubbles. Clean jar rim. Center lid on a jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in a boiling-water canner. Repeat until all jars are filled.
    PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half pint jars 15 minutes.  Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

    Date Published: July 21, 2015
    Date Updated: July 21, 2015
    Tags: Canning

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