Canning Day in Canada

Discussion in 'Canning' started by dukeburger, Nov 22, 2015.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    Ms. Duke is trying to keep up with me and my projects lately and she got the canning bug [​IMG]

    Our pantry will be full after this even after we gift some out for Christmas. I just thought I'd share this.

    The list of products in no particular order is:

    Cowboy Candy (Candied jalapenos, my request)

    Dill Pickles

    Pickled Beans

    Pickled Asparagus

    Mild Chunky Salsa

    Pickled Carrots

    Blueberry Butter (Used this wixed with actual butter on my CSR smoke)

    Sweet Pepper Jelly (my other request)

    Pickled Mix Vegetables

     
    Last edited: Nov 22, 2015
  2. whistech

    whistech Smoking Fanatic SMF Premier Member

    That sir will be some fine eating!     I love your cabinets and the stainless steel counter top.     D you mind posting the recipes for your sweet pepper jelly and your mild chunky salsa?    Thanks, Arlie
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice winter stash!
     
  4. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks!

    Don't mind sharing the recipes at all.

    Chunky Tomato Salsa:

    8 Medium tomatoes, peeled and chopped (about 2lbs)

    2 Medium onions, finely chopped

    1 Green bell pepper, seeded and chopped

    2-6 Jalapeno peppers, halved, seeded and chopped (we used 2 for a mild salsa)

    6 Garlic cloves, minced

    1 cup Tomato sauce

    1 cup Red wine vinegar

    1 cup Fresh parsley, chopped

    1 Tbsp sugar

    1 tsp pickling salt

    1 tsp cumin

    Combine tomatoes, onion, green pepper, jalapenos, garlic, tomato sauce, vinegar, sugar, salt and cumin in saucepan. Bring to boil over high heat, reduce heat and boil gently, uncovered, for 25 mins. or until desired consistency, stirring often.

    Ladle into hot jars out of canner. Process the usual 20 mins.

    Makes 5 cups

    Sweet Pepper Jelly:

    1/2 cup each: diced red, orange, and yellow bell peppers

    3/4 cup Red or white wine vinegar

    3 cups sugar

    1 Pouch liquid fruit pectin

    Combine peppers, vinegar and sugar in a medium saucepan. Bring to a full boil over high heat and boil hard for 1 minute, stirring constantly. Add pectin; return to boil and boil rapidly for 1 minute. Remove from heat.

    Ladle into hot jars and process 10 minutes.

    Makes 3 1/2 cups.

    Use 2 jalapeno peppers, seeded and diced to replace the yellow or orange pepper for hot pepper jelly. (We are giving some away so we did everything mild)
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Still a few inches of bare space on a shelf in the pantry. I'll have to get her going again next weekend [​IMG]
     

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