Monday, August 14, 2006
Relish those summer vegetables
Home canning is a nice way to preserve the flavors of summer without filling up the freezer. High-acid foods like relishes are easy to preserve, and perfect for even the beginning canner.
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Tomato Relish
3 cups prepared tomatoes (about 2-1/4 pounds)
1-1/2 teaspoons grated lemon peel
1/4 cup fresh lemon juice
6-1/2 cups granulated sugar
1/2 teaspoon butter or margarine
2 pouches CERTO Fruit Pectin
Scald, peel, and chop tomatoes. Place in large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes. Measure 3 cups prepared tomatoes into saucepot. Add lemon peel and juice; mix well. Stir sugar into tomato mixture. Add butter to reduce foaming. Bring mixture to full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Pack into hot, sterilized canning jars, leaving 1/4” head space. Wipe jar rims. Cover with two-piece lids; screw bands tightly. Place jars in canner, ensuring that jars are covered by 1 to 2 inches of water. Bring to a boil; process 10 minutes. Remove canner lid. Wait 10 minutes, and then remove jars to cool.
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Cucumber Relish
4 cups ground cucumbers, unpeeled
1 cup ground green pepper
1/2 cup ground sweet red pepper
3 cups ground onion
3 cups finely diced celery
1/4 cup salt
3-1/2 cups sugar
2 cups white vinegar
1 tablespoon celery seed
1 tablespoon mustard seed
Grind all vegetables with a coarse blade or food processor. Combine all vegetables in a large bowl, sprinkle with salt, cover with cold water, and let stand for 4 hours.
Drain thoroughly in a colander, pressing out all excess liquid. Combine sugar, vinegar, celery seed, and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables and simmer for 10 minutes. Pack into hot, sterilized canning jars, leaving 1/2” head space. Wipe jar rims. Cover with two-piece lids; screw bands tightly. Place jars in canner, ensuring that jars are covered by 1 to 2 inches of water. Bring to a boil; process 10 minutes. Remove canner lid. Wait 10 minutes, and then remove jars to cool.
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Pantry Pointers
After jars are cool, check seals by pressing the middle of the lids with your finger. If the lid springs back, the jar did not seal properly and it must be stored in the refrigerator.
For more information on canning, visit http://www.homecanning.com.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com