Dilly Beans

 Dilly Beans

Servings 6 pints

Ingredients

3-4 lb fresh green beans cleaned and washed

½ medium onion cleaned and thinly sliced

3 tsp dill seeds separated

3 tsp red pepper flakes (optional)

For the brine

3 cups water

3 cup distilled white vinegar (5%)

1 tbsp canning salt

Instructions

Prepare lids and rings, water bath, and brine. Bring water bath and brine to a boil as the jars and beans are prepared.

Divide sliced onion in the bottom of each sterilized jar. This can be adjusted to personal preference. Take a bean, and, using the jar as a guide, trim the bean to within a ½-inch of the top (leaving ½ inch for headspace). Trim all the beans using the "guide" bean for the length.

Place beans in jars, standing them upright and packing them slightly until the beans are tight in the jars. Add dill seeds on top of the beans. Optional: If a spicy bean is desired, add crushed red pepper flakes to each jar.

In a saucepan, combine the water, vinegar, and canning salt. Bring to a boil to form the brine.

Once the water bath and brine are boiling, ladle brine on each jar, leaving ½ inch of headspace. Place prepared lids and rings on jars and place them in the water bath. Process for 12 minutes once the water starts to boil again.

After processing, use a jar lifter and set jars out of the water. Let rest for 12-24 hours before removing the rings. These should sit at least two weeks before being enjoyed but will last up to a year in a cool, dark place.

From 

https://www.wyseguide.com/can-dilly-beans/

peppers in red sauce

 Canned Peppers in Red Sauce

Yield: makes 6-8 pints 

Ingredients

8-10 pint sized jars with lids and rings, washed and sanitized. keep hot until ready to use.

1 bushel of sweet or hot peppers (ex: sweet banana peppers, cubanella peppers, hot block, hot banana peppers.. etc.) no bell peppers

2 -32 oz cans tomato puree

1 -32 oz can tomato sauce

1 1/2 c extra virgin olive oil

2 c sugar

3 Tbsp salt

2 c cider vinegar

4 clove fresh garlic, minced

2 lg yellow onions, chopped

Directions

1. NOTE: If you are doing sweet & hot peppers, cook the sweet peppers in the sauce before starting the hot. Also, if you have any sauce left over when done with all the peppers... don't throw it out. Can it! I like to use mine in my chili or in several other recipes.

2. Prepare Jars: Clean and sanitize jars, lids, & rings as per manufacturer directions. Keep both lids and jars hot until ready to use. There are 2 way I do this. *Sanitize in dishwasher, by the time the cycle is done, you will be ready to use the jars. Or keep in a simmer hot water bath.

3. Wash and clean all peppers. If using hot peppers, put on rubber gloves. Cut peppers in long slices, remove seeds. You can also cut in large chunks. Place in large bowl and set aside.

4. In a large stock pot. Sauté onions & garlic in oil until onions are transparent. Add tomato puree, sauce, sugar, salt, & vinegar. Heat to a slow simmer boil, and cook for 10 minutes, stirring well. Add peppers, & simmer for 10-12 minutes. Peppers will be cooked but still firm. Do not over-cook. Pack peppers in hot pint sized jars, add sauce, leave 1/2 inch head space. ** When adding peppers to jars, I use long handled tongs, & pack in all peppers in jars until I only have sauce remaining. Then use a ladle to add sauce with onions. 

5. Wipe rim of jars clean with a clean hot cloth. Place rims & rings. Make sure ring is tightly in place. Process pint sized jars in a hot water bath for 5 minutes. (adjust according to altitude) Quart sized jars 10 minutes. You will hear a "popping" sound

from jars as they seal. Be sure to check each jar when cooled & before storing to make sure they have processed. Press in center of lid, if it pops up and down, it has not processed. & you may need to place new lid and reprocess. If center of lid is firm, jar is processed and sealed. Allow jars to cool, then store in a cool dry place. **If canning left over sauce. Process the same.

From https://www.justapinch.com/print/appetizer/vegetable-appetizer/grandma-vinions-canned-peppers-in-red-sauce.html?ttl=1724634483

*I halved the recipe and added citric aced 1/4 per pint 1/2 per quart

 

Pennsylvania Dutch Chow Chow

Chow Chow  

Pennsylvania Dutch 

3 cups chopped cauliflower

1 cup celery 

1 cup onion 

1 chopped green pepper

1 chopped red pepper

2 cups corn 

2 cups sliced carrots

2 cups yellow and green string beans – cut into 2 inch pieces

2 cup of red kidney beans

2 cups lima beans

1 tablespoon dry mustard

1 tablespoon celery seed

3 cups granulated sugar

1 1/2 quart of white vinegar

1 cup apple cider vinegar

 

Chop vegetables in varying sizes and cook until just tender (do not overcook). Cook vegetables in separate pots then mix them all together.

Combine sugar (you can adjust this to make it less sweet), vinegar and dry mustard in a large pot and bring to a boil.

Pack sterilized canning jars with mixed vegetables and pour the vinegar solution to 1/2″ from the top of jar; seal and process in a hot water bath (water should cover jars by 1″-2″). Process 15 minutes in the boiling water bath. 

Three Bean Salad

Three Bean Salad 

Yield: 4-5 pints

Water bath or Steam Can

Ingredients: 

1.5 Pounds Green Beans, washed and trimmed

3 stalks of celery, washed and sliced

1 medium onion, thinly sliced

1 large red bell pepper, washed and sliced

2 cups of kidney beans, drained and rinsed 

1 cup of  Chickpeas

Red pepper flake (optional) 

Brine: 

1 1/2 cups white vinegar, 5% acidity or higher

​1 1/4 cups white sugar 

2 teaspoons mustard seed 

1/2 teaspoon celery seed 

2 teaspoons pickling salt 

3/4 cup of water 

Directions: 

 Clean and cut all your vegetables, set aside.  

Make your brine, bring to a boil and stir until all sugar is dissolved.  Reduce to a simmer.  

In a separate pot, add all your vegetables & beans along with fresh water and bring just to a boil, reduce heat to medium and let vegetables cook about 5 minutes. Don't overcook the vegetable mixture or your softer beans might start breaking down.  

When vegetables are done, drain and divide vegetables up between 4-5 clean pint jars to a 1" headspace. Top each pint with hot brine to a 1/2" headspace. 

Process in a boiling water bath or atmospheric steam canner 15 minutes, 

Adapted from 

https://www.canningandcookingathome.com/dianes-blog/dianes-two-bean-salad

Ms Wages Bread and Butter Pickles

 

WHITE GRAPE JELLY

 3 ½ pounds Concord grapes

½ cup water

7 cups white sugar

1 box pectin

Turn on the heat and mash the grapes to help them release their juice.  Grapes are mostly juice, and don’t take much cooking before they completely fall apart.  It only takes about 10 minutes before you can turn off the heat.

use a jelly bag or a colander lined with cheesecloth to strain for at least 2 hours, or overnight. 

Place juice and water in 6- or 8-qt. saucepot. Stir pectin into juice mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Pickleback Salsa

 

Added 2 cups of chopped dill pickles and 2 Tablespoons of Irish Whiskey 

30 min in BWB

Tomato Salsa

 

Processed 30 min in BWB

Canned Coleslaw

 Canned Coleslaw

Yield: 4 Pints 

Ingredients

1 Medium Cabbage

1 Large Carrot

1 Small Yellow Onion

1 Red Bell Pepper

2 Tbs Canning or Kosher Salt

1 1/2 C Apple Cider Vinegar

3 C Sugar

1/3 C Water

1 1/2 Tsp Celery Seed

1 1/2 Tsp Mustard Seed

Instructions

Prep your jars, lids, and rings. Wash them well and set them aside.

Chop the cabbage, bell pepper, carrot, and onion and then add in the salt. Mix well. Cover and let sit for 2 hours.

Prep your water bath so it ready to go after the cabbage mixture has rested for the 2 hours.

Rinse several times. Let it rest while you prepare the brine.

In a sauce pot, combine the apple cider vinegar, sugar, water, celery seed, and mustard seed. Bring to a boil and let it boil for 1 minute. Stir consistently. Remove from the heat.

Pack the jars with the cabbage mixture tightly into the jars. Make sure to leave 1-inch head space.

Pour the brine into the cabbage filled jars and fill to the 1-inch headspace. Wipe the rims of the jars with a clean rag and then put your lids on and then the rings. Tighten the rings carefully. Make sure to not over tighten them or the lids will buckle.

Carefully place the packed jars in the water bath. Process for 15 minutes.

Remove the jars from the boiling water and set on a towel. Do not touch them until they have completely cooled. Preferably overnight.

For jars where the lids did not seal, store in the refrigerator. The jars that did seal can be stored on the shelf. Don't forget to write the date on the lid!

To serve, strain the coleslaw and then add mayonnaise or serve as is.

Notes

This is shelf stable for 2 years. Store in a cool, dark room.

Remove the rings before storing.

From:

https://nelsonroadgarden.com/canned-coleslaw/

Dill Pickles

 

Notes: reduced garlic 

low-temperature pasteurization treatment, place jars in a canner filled halfway with warm (120 degrees F to 140 degrees F) water. Add hot water to a level 1 inch above jars. Heat the water and maintain a 180 degrees F water temperature for 30 minutes. Use a  thermometer to be certain that the water temperature is at least 180 degrees F (82C) during the entire 30 minutes. Temperatures higher than 185 degrees F (85C) may cause unnecessary softening of pickles. This treatment results in a better product texture but must be carefully managed to avoid possible spoilage