Monthly Archives: September 2018

Canned Diced Tomatoes

Canned Diced Tomateos

 

Making your own canned tomatoes is easy and a great way to preserve your produce. Home-made canned tomatoes will keep for up to a year and can be used in any recipe that calls for canned tomatoes.

Canned Diced Tomatoes

Ingredients                                                                          Makes: 4 pint jars
6 lbs. (about 20 medium-sized) fresh tomatoes
4 to 8 fresh basil sprigs (optional)
4 Tbsp lemon juice
1 tsp pickling salt
~Equipment~
4 clean or sterile pint jars, rims and lids
stockpot or canner
canning wrack (to hold jars in canner)
jar lifter

Instructions
Sterilize jars and prepare canning equipment. Sterilize jars by boiling them with the lids removed in a large stockpot for a couple minutes; only necessary if jars have been used for other canning purposes. If the jars are relatively clean, a soap and water bath is good enough. Ensure that the seal on the lids are not damaged in any way, otherwise replace.

Take out the stockpot or canner, the canning wrack, jar lifter and any other tools you will require when getting ready to can.

Prepare the tomatoes for blanching. Blanching is a cooking process wherein a food,in this case the tomato, is scalded in boiling water then plunged into an ice-water bath to halt the cooking process. Begin by preparing an ice-water bath for the tomatoes by filling a large bowl 3/4 full with ice-cold water and ice-cubes if needed.

Wash the tomatoes and remove the stems. Cut out the top of the tomatoes and any wounds, then cut a small ‘x’ on the bottom of each one. Gently squeeze out any seeds if you can, then transfer tomatoes to a large bowl.

Blanche the tomatoes. In a large sauce pot, fill half-way with clean or purified water and then bring to a boil. Place the tomatoes in the boiling water in batches, full but not enough to over crowd. Cook for about 1 min. or until the skin just starts to wrinkle and peel off. Using a slotted spoon, transfer the tomatoes to the ice bath to cool.

When the tomatoes have cooled for a couple minutes in the ice-bath, the skins should slide right off. Remove the skins and the gently squeeze each tomato to discard the seeds and extra water; then transfer the tomatoes skinned and gently squeezed tomatoes to a large clean bowl. When finished, drain the extra water out of the bowl with the tomatoes.

Cook the tomatoes. Transfer the peeled and drained tomatoes to a large sauce-pot over medium heat and cook gently for about 5 minutes. Chop up large tomatoes into smaller pieces with a firm spatula/turner and then cook. After cooking the tomatoes over a gentle boil for five minutes, set aside.

Fill the jars. In each jar add 1 tablespoon of lemon juice, 1/4 teaspoon of pickling salt or kosher salt and one or two basil sprigs. Fill the jars with the cooked and chopped up tomatoes to about 1/2-inch of the top for “headspace”; then give the contents a gentle stir to mix. Remove any bubbles or air-pockets in the jars and refill if necessary. Wipe the rims and place the lids on and rims to finger tight; not loose but not too tight.

Process the jars in the water bath. Fill the canner or stockpot to about 2/3 full of warm water, but not too hot. Transfer the filled jars to the canner into the wrack using the jar lifter. Ensure the jars are covered by 1 to 2-inches of water, then bring water to a boil. When water reaches a rolling boil, reduce the heat to medium-high to a gentle boil.

Process the jars in the water bath for 40 minutes for elevations up to 3000 ft, for elevations 3,001 to 6,000 feet, process for an additional 5 minutes; and add 5 minutes to that for higher elevations. After the jars have finished processing, turn off the heat and allow the jars to rest in the hot water bath for at least five minutes before removing.

Line some clean dish towels on a counter to transfer the jars to when they are done processing in the water-bath. Carefully remove the jars with a jar lifter without tilting or shaking to the towel to be left undisturbed for 24 hours. Do not re-tighten the lids if they have become loose. As the jars cool you should hear a “popping sound” telling you that your jars are sealing.

Cool jars undisturbed. Allow the jars to cool upright completely undisturbed for 24 hours to guarantee success. Check the jars have sealed properly by pressing down on the middle of the lid, if it pops back, it is not sealed. The disc on top should be curved downward and not move when pressed if properly sealed. Label the jars including the date they were made. Store the sealed jars in a cool dark place like a pantry, cellar or cold-storage room. Canned tomatoes should be used within the year. If the jars did not seal properly, just put the jars in the fridge and use within two weeks.

Recipe shared by: J. Marshall

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Pickled Beets

 

A traditional pickled beets canning recipe with the option of adding a traditional home-made pickling spice using the pickling spice recipe added below.

Pickled Beets

Ingredients                                                                Makes: 4 pints
12 to16 medium beets (about 4lbs)
1 cup purified water
2 cups vinegar ~or~ apple cider vinegar
1/2 cup granulated organic sugar
2 tsp pickling salt ~or~ kosher salt
2 Tbsp pickling spice  *see recipe below!

Instructions
Sterilize the jars and lids. Check the jars and lids for any defects and discard if found. Place the quality jars and lids to be used, in a large sauce-pot, stockpot or canner fill with enough water to cover the jars by at least an inch. Bring the water to a boil and allow the jars to cook for a minute; then turn off the heat. Place a clean tea towel on the counter for the jars to drain and cool. Using a jar lifter and the magnetic lid lifter, remove the jars from the water and transfer to the towel.

Prepare the beets. Wash and scrub the beets well. Trim off the beet tops leaving just a little of the greens and root tip to reduce bleeding. Place in a large pot, cover with water, bring to boil then simmer until tender, about 30 minutes.

Prepare a cold-water bath for the beets when they are finished cooking. Remove tender beets with a slotted spoon and transfer to the cold-water. When the beets have cooled enough in the water, the skins should easily rub off using your hands. Cut the ends off the beets, then cut into 1/2 to 1/4-inch slices and set aside.

Prepare vinegar mixture. Add vinegar, water, sugar and salt to a medium saucepan. Bring to boil over high heat, stirring until salt and sugar is dissolved. Remove from heat and cover until ready to use.

Fill the jars. Add to the bottom of each sterilized jar half a teaspoon of pickling spice. To avoid having the pickling spice floating around in the jar of beets, it can be tied up in cheesecloth instead and then placed at the bottom of the jar.

Add the sliced beets, packing them as compactly as possible without crushing them. Ladle the vinegar mixture into the jars using the funnel, leaving 1/4-inch headspace at the top. Remove any bubbles by gently moving the contents of the jar with a chopstick or similar utensil; then refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight, not too tight.

For refrigerator pickled beets. Place jars in refrigerator and allow to marinate for at least 3 weeks for the best flavour. They will be good for 6 months.

For water process canning of beets. Process jars in boiling water canner for 30 minutes, unless you live over 1000 feet (306 meters) above sea level then you will need to process the jars for 40 minutes. For every additional 1000 feet above sea level process the jars for 10 minutes longer to ensure safe canning. After water processing the beets for their required amount of time, remove the canner lid and turn off the heat. Leave the jars in the hot water for 10 minutes before removing. Remove the jars using a jar lifter and allow them to rest on a towel, undisturbed for 24 hours. Note: Introducing jars from cold to hot and hot to cold environments could cause the jars to break.

Storage. Check for seal after the 24 hours; lids should not flex up and down when the center is pressed. For the best flavour, allow the beans to stand for about 5 weeks before eating. Store jars in cool, dark place. They are shelf stable for 1 year and good in the fridge for 6 months after opening.

Recipe shared by: J. Marshall

Pickling Spice

A traditional combination of spices used to enhance flavour in a variety of pickling recipes.

Ingredients
2 Tbsp whole mustard seeds
1 Tbsp whole allspice berries
2 tsp whole coriander seeds
1 tsp red pepper flakes
1 tsp ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half ~or~ 1 tsp cinnamon powder
6 whole cloves

Instructions
Combine ingredients. In a small jar combine the above ingredients of: mustard seeds, allspice berries, whole coriander seeds, red pepper flakes, ground ginger, crumbled bay leaves, broken cinnamon sticks or powder and the cloves. Apply a tight-fitting lid and shake the contents of the jar to combine. Mixture can be stored in the tightly sealed jar for up to 1 month without any loss of flavour.

Recipe shared by: J. Marshall

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Spicy Pickled Beans

Spicy Pickled Beans

 

Pickled vegetables are beneficial for a healthy gut; as well a nice complement to many dishes like sandwiches and salads. The processing method is up to you whether you want the beans to be shelf-stable or refrigerated.

Spicy Pickled Beans

Ingredients                                                        Makes: 4 pint (500ml) mason jars
2 1/2 pounds green beans
2 jalapeño peppers, seeded and sliced round
2 cups white vinegar ~or~ apple cider vinegar
2 cups purified water
1 1/2 Tbsp pickling salt
2 tsp crushed red pepper
2 tsp mustard seed
4 large cloves garlic, halved
Equipment
Canner or large stock pot
Jar funnel
Jar Lifter
jar wrack
Magnetic lid lifter
4 pint mason jars with lids

Instructions
Sterilize the jars and lids. Place the jars and lids to be used in a large sauce-pot, stockpot or canner fill with enough water that to cover the jars by at least an inch. Bring the water to a boil and allow the jars to cook for a minute; then turn off the heat. Place a clean tea towel on the counter for the jars to drain and cool. Using a jar lifter and the magnetic lid lifter, remove the jars from the water and transfer to the towel.

Prepare the beans. Wash the beans well. Slice 1/8 inch” off both ends of the beans and cut out or remove beans with sore spots.

Prepare vinegar mixture. Add vinegar, water and salt to medium saucepan. Bring to boil over high heat, stirring until salt is dissolved. Lower heat and cover until ready to use.

Prepare jars to be filled. Add to the bottom of each sterilized jar half a teaspoon of crushed red pepper and half a teaspoon of mustard seed. Peel and cut each garlic clove in half then add one to each jar. Add a couple slices of the jalapeño to each jar, reserving another couple slices for the top of the jar after filled with the beans.

Fill jars. Add the beans, packing them as compactly as possible without crushing them. Add the remaining sliced peppers on top. Ladle hot vinegar mixture into jars, leaving 1/4″ headspace. Remove bubbles and refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight, not too tight.

For refrigerator beans. Place jars in refrigerator and allow to marinate at least 3 weeks for the best flavour. They will be good for 6 months.

For water process canning of beans. Process jars in boiling water canner for 10 minutes unless you live over 1000 feet above sea level then you will need to process the jars for 15 minutes. Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and allow them to rest on a towel, undisturbed for 24 hours. Check for seal after the 24 hours; lids should not flex up and down when center is pressed. For the best flavour, allow the beans to stand for 4 to 6 weeks before eating.

Store jars in cool, dark place. They are shelf stable for 1 year and good in the fridge for 6 months after opening.

Recipe shared by: J. Marshall

Visit our:

  • Article Archive – View our reference articles on maintaining a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
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Dill Pickles

DIll Pickles Canning

 

Whether you want to make refrigerator pickles or water-bath canned pickles depends on you. All that is required is the final step of water-processing the jars after they are filled.

Dill Pickles (canning or refrigerator)

Ingredients                                            Makes: 4 pint (500ml) jars
3 lbs (12 large to 24 small) pickling cucumbers (how many depends on size & packing style)
2 cups apple cider and/or white vinegar
2 cups purified water
2 Tbsp pickling salt ~or~ kosher salt
8 fresh dill sprigs
4 fresh dill heads (optional)
4 large garlic cloves
2 tsp dill seed
Equipment for Canning
canner or large stock pot
Jar funnel
Jar lifter
jar wrack
magnetic lid lifter
4 pint mason jars with lids

Instructions
Sterilize the jars and lids. Place the jars and lids to be used in a large sauce-pot, stockpot or canner fill with enough water that to cover the jars by at least an inch. Bring the water to a boil and allow the jars to cook for a minute; then turn off the heat. Place a clean tea towel on the counter for the jars to drain and cool. Using a jar lifter and the magnetic lid lifter, remove the jars from the water and transfer to the towel.

Prepare the cucumbers. Wash cucumbers well. Slice 1/8 inch” off both stem and blossom end. Small cucumbers can be left whole. Larger cucumbers can be sliced into 1/4″ rounds; or they may be quartered lengthwise into spears, making sure they fit in the jars leaving head space.

Prepare vinegar mixture. Add vinegar, water and salt to medium saucepan. Bring to boil over high heat, stirring until salt is dissolved. Lower heat and cover until ready to use.

Prepare jars to be filled. Add to the bottom of each sterilized jar a fresh dill sprig or two; or a dill head if you have one. Cut an x shaped cut half way into each garlic clove then add one to each jar along with 1/2 teaspoon of dill seed.

Fill jars. Add the cucumbers, packing them as compactly as possible without crushing them. Add dill sprig and/or head on top. Ladle hot vinegar mixture into jars, leaving 1/4″ headspace. Remove bubbles and refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight, not too tight.

For refrigerator pickles. Place jars in refrigerator and allow to marinate for at least 3 weeks for the best flavour. They will be good for about 6 months.

For water process canning of pickles. Process jars in boiling water canner for 10 minutes unless you live over 1000 feet above sea level then you will need to process the jars for 15 minutes.

Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and allow them to rest on a towel, undisturbed for 24 hours. Check for seal after the 24 hours; lids should not flex up and down when center is pressed. For the best flavour, allow pickles to stand for 4 to 6 weeks before eating.

Store jars in cool, dark place. They are shelf stable for 1 year and good in the fridge for 6 months after opening.

Recipe shared by: J. Marshall

Visit our:

  • Article Archive – View our reference articles on maintaining a well-balanced diet, the nutritional value of essential nutrients, nutrient-rich foods and the beneficial foods that can help in the healing of chronic disease and illness.
  • Recipe Archive – View all of our recipes.

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