One of the older books on my bookshelf is a book called Carla Emery’s Old Fashioned Recipe Book. It is well used, well worn and so full of knowledge. The kind of knowledge that know one really uses any more, but it seems like canning is making a comeback and I’m excited about that. I’ve always been a canner, my poor daughter still suffers from the memories of coming home from school to the smell of cucumbers soaking in the bathub during pickle season. She hated that smell. In fact it’s such a strong memory to her , one day while shopping with her girlfriend they came across a glass pickle ornament, and guess who did it remind them of, yes that’s what they bought me for Christmas. I love that ornament, because it stands for something. A lost art, I never wanted the art of canning go away. What I had learned from my mother and grandfather were things I knew were an important tool to their survival. I always felt like it might become important again someday to have the knowledge.
Here is a great canning site, if you are interested in learning more about canning http://www.canningacrossamerica.com
Of course now with all of summer’s bounty out there, it’s the time of year to be thinking about canning. I thought I would share a few of my favorite recipes. I have raspberry vinegar aging in the refrigerator right now, waiting to be bottled, I have finished the mustard pickles, the dill pickles, and am just finishing the Sweet pickles this weekend.
Here’s a great reciple for a sweet pickle, that doesn’t even need canning. It will keep in the refrigerator for 6 months.
No Cook Refrigerator Pickles ( the original recipe came from Mrs. Benjamin Swarey, Mill Creek, PA )
6 cups of thinly sliced cucumbers
1 cup of think sliced onions
1 cup of sliced mango ( optional )
2 teaspoons of pickling salt
1 teaspoon of celery seeds
2 cups of white sugar
1 cup white vinegar
3 cups of water
Mix all the ingredients together. Allow it to sit at room temperature for a few hours in the bowl. Then put in jars, put the lid on, and place in the refrigerator. These pickles will keep for 6 months in the refrigerator. So simple you can have this done in less than an hour, including picking the cucumbers.
The other good recipe ( and a great way to use up tomatoes from the garden right now)
1 – 1/2 lbs of tomatoes ( about 5-6 tomatoes)
1/2 onion, diced
1/4 cup diced green chiles
1/4 teaspoon cracked black pepper
1 1/2 teaspoon lemon juice ( bottled or fresh )
1 1/2 teaspoon chopped cilantro
1/8 cup vinegar
pinch of cayenne pepper
Combine all the ingredients and mix well. You can make larger batches and can this as well as just eating it fresh. Check canning across america for canning instructions. My recipe says to can for 45 minutes in a water bath canner for pint jars.
And the last one you can use to make dill pickles by the quart, and just store in the refrigerator without canning as well.
1 quart of pickling cukes
1 clove of garlic
1 dried red hot pepper
1 Tablespoon of pickling salt ( do not use iodized salt )
2 Tablespoons white vinegar
2 heads of fresh dill
Just wash your cucumbers, pack into hot sterilized quart ja. Add the garlic, pepper, salt, vinegar and dill. Cover with the boiling water, seal, and store in the refrigerator. These are ready to each in 6 weeks. I usually open my first jar op pickles at Thanksgiving.