Recipes - Canning And Preserving

MOM'S FREEZER CABBAGE                          

1 large head green cabbage              

2 large green peppers, chopped                   

2 teaspoons salt                                 

1 cup vinegar

1/4 cup water

2 cups sugar

1 teaspoon celery seed

Shred cabbage, then sprinkle salt over and let stand one hour. Add green pepper to cabbage mixture and set aside. Combine vinegar, water, sugar, and celery seed. Heat to boiling; boil and stir one minute. Cool to lukewarm, then pour over cabbage and peppers. Place in freezer containers and freeze.

CHOW CHOW 

(adapted from a Betty Groff recipe)

2 cups canned great northern beans, drained                                                         
2 cups canned red kidney beans, drained                                                    

2 cups fresh or frozen lima beans                                                    
2 cups fresh or frozen green beans, cut into 1-inch pieces                        
2 cups fresh or frozen yellow wax beans, cut into 1-inch pieces                            
2 cups fresh or frozen cauliflower buds                              
2 cups coarsely chopped cabbage                                                    
2 cups sliced or chopped cucumbers

2 cups coarsely chopped celery

2 cups coarsely chopped red bell peppers

2 cups coarsely chopped green bell peppers

2 cups sliced carrots

2 cups fresh or frozen corn kernels

2 cups white pearl onions, or chopped yellow onions

Syrup
5 cups sugar                                                                                       
2-1/2 cups cider vinegar                                                                       
1-1/2 cups water                                                                                               
2 tablespoons mustard seed

1 tablespoon celery seed

1 teaspoon turmeric
           

Cook each fresh  vegetable separately in a saucepan, covering with water and boiling only enough to make the vegetables tender, not mushy. Do not cook the canned or frozen vegetables.

Place in layers in a large pan in whatever order you prefer. Gently mix with your hands, or a very large pierced spoon, being careful not to break the vegetables, or the Chow Chow may become mushy. Drain the vegetables well.

Pour off all liquid before spooning vegetables into sterilized jars, filling within one inch of the neck of each jar. Pour in Syrup to fill jars to neck. Makes 6 quarts or 12 pints.

To make the Syrup:
           

Combine all ingredients in a large kettle and bring to a boil, stirring until the sugar is dissolved. Ladle the syrup over the vegetables. Seal jars with lids and covers and process in the water bath canner for 12 minutes, timing from the moment the water comes to a full boil.

Note:  If you prefer a tarter Syrup, decrease the amount of sugar by 1 to 1-1/2 cups. Taste to ensure sweetness.  I use a pressure canner for this recipe.

From Recipes: 5 home-baked treats designed to travel - The Boston Globe

CRANBERRY-APPLE PRESERVES

Makes about 20 ounces (2½ cups)

Jam-packed with all the warm spices of the colder months, these preserves pair well with toast, English muffins, and toasted croissants, or can even accompany a savory dish. If you have lots of recipients on your gift list, no problem: this recipe doubles easily.

2 cups apple cider

3 whole cinnamon sticks

15 whole cloves

15 whole allspice berries

3 medium McIntosh apples

12 ounces fresh or frozen cranberries (about 3 1/3 cups)

1 cup dark brown sugar, firmly packed

¼ teaspoon kosher salt

In a medium, non-reactive pot, bring the apple cider, cinnamon sticks, cloves, and allspice to a simmer. Simmer for 10 minutes, or until the cider reduces by about half. Meanwhile, peel, core, and cut the apples into 8 slices each. Rinse the cranberries (remove any stems and squishy ones) and reserve.

After 10 minutes, strain the spices from the cider and discard them. Return the cider to a simmer over medium heat and add the apple slices. Cover and cook the slices until tender, about 5 minutes. Roughly mash the apples in the pot with a potato masher.

Return the mixture to medium-high heat. Add the sugar, stirring to dissolve. Add the cranberries and the kosher salt. Cook, stirring occasionally, for 5 minutes. As the mixture begins to thicken, reduce the heat to medium and stir more frequently. Cook an additional 5 minutes until the mixture is reduced and thickened, and most of the cranberries have burst open.

Off the heat, gently mash the mixture with the potato masher, leaving as much texture as you prefer. Transfer to clean, heat-proof glass jars, wiping the rims and glass threads with a wet paper towel. Screw the caps on. Cool completely and store in the refrigerator for up to several weeks.

Strawberry-Ginger Jam

Spring Into Summer With Some Sweet And Savory Strawberry Recipes

Resident chef Kathy Gunst shares her favorite recipes using summer's first fruit: a savory salad with roasted strawberries, a strawberry-ginger jam, and a strawberry glazed pie.

www.wbur.org

Makes about 1 3/4 to 2 cups.

Ingredients

• 2 quarts (4 pints, or about 3 pounds, depending on the size) ripe strawberries, hulled and coarsely chopped
• ½ cup plus 2 tablespoons sugar
• 2 tablespoons lemon juice
• ½ to 1 teaspoon dry ginger powder
• 1 to 2 tablespoons crystallized or candied ginger, cut into thin slices (optional)

Instructions

1. In a heavy-bottomed saucepan, mix strawberries, sugar, lemon juice and dry ginger. Mix and place over medium low heat until sugar is dissolved, about 5 minutes. Increase the heat to medium high and bring the mixture to a rolling boil. Using a potato masher, mash the berries and simmer until it thickens and becomes jam-like and bubbles cover the surface of the jam, about 10 minutes.
2. One of the many tests to see if the jam is ready is to place a small plate in the freezer for 20 minutes. Place a spoonful of jam on the frozen plate and place back into the freezer for a minute or so. Tilt the plate: if the jam is ready it will appear thick and not drip off the plate. Keep in mind that the jam will thicken and set further as it chills. Remove from the heat and stir in the crystallized ginger slices, if using.
3. Place the jam in a sealed jar and refrigerate for about 10 days to 2 weeks.