Aunt Thelma's Bread and Butter Pickles

Aunt Thelma's Bread-and-Butter Pickles
yield: 5 quart jars

Day One


8 pounds pickling cucumbers
1/2 cup pickling salt, canning salt or kosher salt


Day Two


3 1/2 cups granulated sugar
3 tablespoons mustard seeds
2 tablespoons celery seeds
1 teaspoon curry powder
7 cups distilled white vinegar


Procedure:

1. Day One: Scrub cucumbers gently under running water. Cut crosswise into 1/8-inch thick slices, trimmed off 1/8 inch from each end. In large bowl (ceramic or glass), layer cucumbers and salt, using about one-quarter of each per layer. Add cold water to cover by about 1 inch. Place a plate on top to weigh down cucumbers. Cover and let stand at a cool room temperature for at least 8 hours or up to 18 hours.

2. Day Two: Have ready 5 scalded quart jars and their bands (see Water Bath Canning). Simmer new lids in a small pan of hot water to soften the rubberized flange.

3. In a large nonreactive pot, combine sugar, mustard seeds, celery seeds, curry powder and vinegar. Bring to boil on medium heat, stirring often, until sugar dissolves. Increase heat to medium high. Add cucumbers and return to a boil, pressing occasionally to immerse cucumbers in liquid. Remove from heat.

4. Using a slotted spoon, pack cucumbers into hot jars, leaving 1-inch headspace. Pour in hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles (run rubber spatula around jar, between the glass and the contents) and adjust headspace by adding more cucumbers if needed. Wipe rim and place hot lid on jar. Screw band down.

5. Place jars in big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Boil for 10 minutes. Turn off heat. Allow jars to sit in water for 5 minutes. Transfer to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.

Nutrition information (per 1/4 cup of pickles): 30 calories, less than 2 percent of calories from fat, 0.1 g fat, 0 g saturated fat, 0mg cholesterol, 7.6 g carbohydrates, 0.5 g protein, 210 mg sodium, 0.4 g

From
The Complete Book of Pickling

Corn and Tomato Salsa

Corn from Buddy

Processed Quarts 35 min 

Processed Quarts 35 min 

Pints 20 mins

PH- 4.1

From

The Complete Book of Pickling

Tomato sauce

Second round of tomato sauce

8-24-2014 update

over a lb tomato

Mortgage tomato 

nice cabbage

tomatoes are starting to ripening

Crushed Tomatoes

Ingredients:

Tomatoes 

1/2 Tbs lemon juice per pint.

Spicy Bread and Butter Pickles

Onion

Our first real onion from the garden ever.

Pineapple

We got cheap pineapple form the mart so we canned it.

Make a light syrup (2 1/4c sugar to 5 1/4c water makes 6 1/2 cups)
3 pounds pineapple per quart, peeled, cored and “eyes” removed, cut into strips or 1″ chunks

Simmer pineapple in syrup till tender. Pack into hot jars, leaving 1/2″ headspace. Ladle hot syrup to cover leaving 1/2″ headspace .  Remove air bubbles. Apply two piece caps , process in water bath- pints 15 minutes, quarts 20 minutes 

Pickled Three Bean Salad

Pickled Three Bean Salad (Ball Blue Book)

  1 ½     Pounds  Fresh Green Beans -- 4 1/2 cups
  1 ½     Pounds  Fresh Wax Beans -- 4 1/2 cups
  1         Pound  Shelled Lima Beans
  2         Cups  Celery sliced
  1/2       Pound Onion peeled and sliced (about 1 Large)
  1         Cup  Sweet Pepper diced
  2 ½     Cups  Sugar
  3         Cups  White Vinegar
  1         Tablespoon  Mustard Seed
  1         Teaspoon  Celery Seed
  4         Teaspoons  Pickling Salt
  1 ¼     Cups  Water
Wash beans, celery and pepper; Drain. Cut green and wax beans into 1 1/2 inch pieces. Shell lima beans. Combine beans, celery, onion and pepper in a pot..  Cover with boiling water and simmer 8-10 minutes, Drain, keep hot. Bring sugar, vinegar, spices, and water to a boil.  Simmer, covered, 15 minutes
Pack hot vegetables into hot jars, leaving 1/4" headspace.  Ladle hot spiced vinegar over vegetables, leaving 1/4" headspace. Remove air bubbles.  Adjust 2-piece lids.
Process 15 minutes in a boiling water bath canner.

6 Pints

8/16/2014 Harvest

The beans have taken off and really producing.

 We are starting to get more rip tomatoes

Bread and Butter Pickles with Onion and Red Pepper

Bread and Butter Pickles with Onion and Red Pepper

(From The Complete Book of Pickling)

First Red Tomato 2014

First Red Tomato 2014

Beans 2014

First round of Beans for 2014.  We had enough to can.

From Ball Blue book

Chunky Zucchini Relish

Chunky Zucchini Relish

4 cups diced zucchini
2 cups diced onion
1 green bell pepper, diced
1 red bell pepper, diced
4 tablespoons salt
3 ½ cups sugar
4 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon peppercorn
2 teaspoons red pepper flakes
2 cups cider vinegar

 4-5 sterilized pint jars, lids, and bands
Combine the diced zucchini, onion, green bell pepper and red bell pepper in a large bowl. Sprinkle with the salt and stir to combine. Fill the bowl with cold water until it just covers the mixture. Cover the bowl, and place in the refrigerator for 2 hours (or overnight).

Remove from refrigerator and drain, rinse, and drain again. Set aside.

In a large, heavy-bottomed pot, combine the sugar, celery seeds, mustard seeds, peppercorn, red pepper flakes, and cider vinegar over medium-high heat. Stir until sugar has dissolved. Bring to a boil and add the vegetables. Stir, and bring to a boil once more. Remove from heat.

Using a slotted spoon, scoop the vegetables into the sterilized jars, leaving 1/2-inch headspace. Pour the syrup over the vegetables until they are completely covered, still leaving about ¼ an inch from the top of the jars. Insert a clean chopstick or skewer into the jars to remove air bubbles, and wipe the rims. Add the bands, screw on lids, and process in a boiling water bath for 15 minutes.

from
http://gardentherapy.ca/zucchini-relish-recipe/