Good Fillings... Blackberry Pie Filling

Blackberry Pie Filling 

http://hickeryhollerfarm.blogspot.com

Found on the Georgia Peach Canning Club

6-quarts fresh blackberries

7 cups granulated sugar (can make slight adjustments for tartness of berries)

1-3/4 cups Clear Jel

1 teaspoon cinnamon

9-1/3 cups water

1/2 cup lemon juice (this is for safety, do not decrease amount)

Select top quality, firm, ripe berries. Rinse berries and set aside.

Measure lemon juice and set aside.

Combine Clear Jel, sugar and cinnamon in a large saucepan. Add water and mix until smooth. Stirring during the thickening process is critical for a smooth end product. Heat, stirring mixture constantly until it bubbles.

Quickly add lemon juice and boil 1 minute, stirring constantly. (you may add more water at this point if you wish to have a berry topping instead of pie filling).

Remove from heat and fold in berries.

Fill 7 quart jars, leaving 1 to 1-1/2 inches of headspace.

Process in a boiling water canner for 30 minutes at sea level, 35 minutes at 1001 to 3000 feet and 40 minutes at altitudes 3001 to 6000 feet.

Each quart of pie filling will make an 8- or 9-inch pie.

Good Fillings... Apricot Pie Filling

Apricot Pie Filling 

Found at doingmybestforhim.blogspot

Makes 1 quart

5 cups apricots

1 cup sugar

1/4 tsp nutmeg (optional)

1/4 tsp cinnamon (optional)

1 cup water

2 Tbsps Lemon juice

1/4 cup clear jel

If desired, blanch and peel apricots.

Quarter and remove pits from apricots.

Combine water, spices, sugar and ClearJel® in a large, heavy pan and slowly bring to a boil, stirring continuously until it begins to thicken. Add in lemon juice and then fold in apricots and bring up to simmer.

Simmer for 5 - 10 minutes until apricots begin to soften and then can immediately.

Can using hot pack method with 1" of headspace.

Process with a Boiling Water Bath for 30 minutes for quart jars.

Good Fillings... Appleberry Pie Filling

Appleberry Pie Filling 

Found on cooking.nytimes

Makes 1 quart 

1-1/2 cups fresh blackberries, raspberries, blueberries or a mix

2 cups peeled Granny Smith apples, sliced 1/4-inch thick

1 cup water

3 Tbsps lemon juice

2/3 cup sugar

3/4 teaspoon ground cinnamon

Big pinch of ground nutmeg (abt 1/8 tsp)

1/4 cup Clear Jel

If using fresh blueberries wash and drain, blanch in 1 gallon of boiling water for one minute then drain.

In a pot combine water, sugar, cinnamon, nutmeg, and Clear Jel. Stir. Cook on medium high heat until mixture thickens and begins to bubble.

Add lemon juice and boil 1 minute stirring constantly.

Add sliced apples and turn to evenly coat with mixture.

Remove from heat and fold in drained berries immediately and fill hot jar with mixture without delay, leaving 1 inch headspace. (1 1/2 inch headspace would be better, the apples will swell.)

Remove air bubbles and adjust headspace if needed.

Wipe rim of jar and add lid and process immediately in a water bath for 30 minutes.

Relishing Life... Leek Relish

Leek Relish

Found on foodnewsyfromsuzie

· 1 lb. fresh leeks, cleaned and cut into rings
· 2 tablespoons olive oil
· 1 teaspoon minced garlic
· 2 tablespoons balsamic vinegar
· 1 teaspoon honey
· salt and pepper to taste
· 2 teaspoons brown sugar
· pinch of red pepper flakes
Put the olive oil into a large skillet and place over high heat. Add the leeks and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, honey, brown sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the leeks are velvety soft. Remove from the heat and let cool.
To can, do not cool... fill jars, process 15 minutes in a boiling water bath.

Relishing Life... Indian-Style Cucumber Relish

Indian-Style Cucumber Relish 

Found at leenaeats

Makes 3 half pints

3 cups diced, peeled cucumber (4-6 medium pickling cucumbers)

1 cup finely diced onion

1 ½ tsp kosher salt

1 cup white vinegar

¼ cup granulated sugar

1 ½ tsp whole cumin seeds

1 tsp black mustard seeds

1 tsp yellow mustard seeds

1 tsp fenugreek leaves

Put cucumber and onion in a non-reactive bowl and sprinkle with the salt. Let sit for 4 hours or up to overnight, stirring occasionally.

Drain liquid from vegetables, rinse twice and drain completely.

Place sugar, spices, and vinegar in a stainless steel or enamel pan, and bring to a boil over high
heat. Add vegetables and return to a boil for 30 seconds.

Remove hot, sterilized jars and fill with vegetable and liquid, with ½ inch headspace at the top.

Clean the top of the jar, place lid on and process in a hot water bath—10 minutes half pints and 4 oz jelly jars, 15 minutes for pint jars.

Relishing Life... Grilled Corn Relish

Grilled Corn Relish 

Found on mypantryshelf

Makes 5 pints 

Ingredients 

12 ears corn (white or yellow) (8 cups of kernels)

1 jalapeño pepper, thinly sliced

4 cloves garlic, minced

3 cups cider vinegar

1-1/2 cup granulated sugar

1 cup diced red onion

1 cup diced red bell pepper

2/3 cup sliced green onions

2 teaspoons ground cumin

2 teaspoons canning salt

1 teaspoon freshly ground black pepper

1/4 cup chopped fresh cilantro

Remove the husk and silk from the corn. Grill over medium high heat, turning every few minutes, until the corn is lightly charred. If you do not have a grill, you may boil the corn for 6 minutes in a large pot of water.

Cut kernels from the cob. Combine 8 cups corn kernels with the rest of the ingredients, except the cilantro, in a large pot. Bring to a boil, then reduce heat and boil gently, uncovered for 20 minutes.

Reduce heat to low and add the cilantro.

Ladle relish into hot sterile jars. Leave a 1/2 inch head-space. Process in a hot water bath for 15 minutes for pint jars.

NOTE: Grilling the corn adds a bit of nice charred flavor and some color to this sweet and tangy relish. 

NOTE: Serve it with grilled meats, toss it with shredded cabbage for a quick and colorful salad, or use it to top soft tacos. Or drain and mix in corn muffin mix and bake.

Relishing Life... Green Tomato-Jalapeno Relish

Green Tomato-Jalapeno Relish

Found on Pinterest

Makes 6 pints 

NOTE: This is great served with fried fish and hush puppies. 

5 pounds (10 to 12 medium) green tomatoes

1 pound onions

1 cup chopped fresh jalapenos (remove or leave seeds, your option on how hot you want it)

2 cups apple cider vinegar

1-1/2 cups granulated sugar

1/4 cup pickling salt

Coarsely chop tomatoes, onions and jalapenos in batches in a food processor, and reserve them.

Combine vinegar, sugar and salt in a pot, and bring to a boil over high heat.

Add vegetables and boil the mixture vigorously for 2 to 3 minutes.

Spoon the relish into the prepared jars, leaving 1/2 inch of headspace.

Process the jars in a water bath for 10 minutes.

Relishing Life... Green Tomato Relish

Green Tomato Relish 

Found on creativehomemaking

Yield: 8 pints 

Ingredients 

7 pounds green tomatoes (about 20 medium)

4 large onions

2 large red onions

3 large green peppers

2 large sweet red peppers

4 teaspoons canning salt

5 cups cider vinegar

4 cups sugar

2 tablespoons celery seed

4 teaspoons mustard seed

1 Tbsp of turmeric

Directions

Cut the tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt.

Divide mixture between two strainers and place each over a bowl. Let stand for 3 hours.

Discard liquid from bowls.

Place vegetables in a stockpot; stir in the vinegar, sugar, celery seed and mustard seed.

Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened.

Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids.

Process for 15 minutes in a boiling-water canner.

Relishing Life... Garden Relish

Garden Relish

Found on Canning Recipes Only (found on Pinterest)

This flavorful garden relish is made with cucumbers, green tomatoes, peppers, and onions.

Ingredients:

8 bell peppers, red and green, ground or finely chopped in food processor

4 cups ground green tomatoes, or finely chopped in food processor

4 cups ground pickling cucumbers, or finely chopped in food processor

3 cups ground onions, or finely chopped in food processor

3-1/2 cups cider vinegar

2 cups sugar

2 tablespoons pickling salt

2 tablespoons mustard seeds

1 teaspoon celery seeds

2 tablespoons mixed pickling spices in a tied cheesecloth bag

Prepare the vegetables; drain off excess liquids.

Combine the vegetables in a large stainless steel or enamel-lined kettle. Stir in 1-3/4 cups of the vinegar. Place over medium-high heat and bring to a boil. Continue boiling, stirring frequently, for 30 mintues. Drain and discard liquids.

Add the remaining 1-3/4 cups vinegar, the sugar, salt, celery seeds, and mustard seeds. Add the cheesecloth bag with mixed pickling spices. Bring to a boil.

Reduce heat to medium-low and simmer for 5 minutes.

Fill hot, prepared jars, leaving 1/2-inch headspace. Clean jar rims and fit with lids and rings. Process in a covered boiling-water bath canner for 10 minutes.


Turn off heat, remove the cover, and let jars stand in the hot water for 5 minutes. Remove to a rack to cool completely.

Makes 6 pints.

Relishing Life... Fennel and Onion Relish

Fennel and Onion Relish

Found on spectacularlydelicious

Recipe makes 5 pints

2 large fennel bulbs

2 large sweet onions, such as Vidalia or Maui

2 Tablespoons + 1 teaspoon kosher salt

1 cup water

4 cups white vinegar

1/2 cup sugar

1 Tablespoon black pepper corns

3 bay leaves

1/4 cup chopped Italian parsley

1. Peel and slice the onions very thin – a mandoline or food processor is a big help here.

2. Place the onion slices in colander over a plate or in the sink. Toss the onions with 2 Tablespoons of salt. It’s going to get drippy, hence the plate or sink to catch it all. Let it sit 2 hours.

3. After the onions are well-wilted, rinse off the salt and pat the onion slices dry.

4. Slice the fennel, including the stalks and feathery leaves thinly to match the onion slices.

5. In a large, heavy pot combine the water, vinegar, sugar, 1 teaspoon salt, peppercorns and bay leaves and bring to a boil. Cook for 5 minutes, stirring occasionally. NOTE: run the exhaust fan and / or open a window, boiling vinegar is very pungent!

6. Add the onion and fennel, stir well to mix. Bring back to the boil and cook, stirring, for 5 minutes.

7. Ladle the hot relish into prepared 1 pint canning jars. Seal and process for 5 minutes in a boiling water bath.

Relishing Life... Eggplant Tomato Relish

Eggplant Tomato Relish 

Found on Pinterest

Makes 2 pints 

1 lb eggplant, peeled and cut into ¾ inch cubes

2 tsp canning salt

6 Tbsps olive oil

1 large onion, chopped

1 large red bell pepper, chopped

3 garlic cloves, minced

3 cups peeled and coarsely chopped tomatoes

3/4 cup apple cider vinegar

1 bay leaf

1 tsp whole mustard seeds

Black pepper to taste

In a bowl, toss eggplant with salt, put in a colander and let drain for an hour or so.

Rinse eggplant and drain it well.

Heat the oil in a large non-reactive pot. Add eggplant and saute about 5 minutes.

Add onion and pepper and saute another 10 minutes.

Add remaining ingredients.

Over medium heat bring mixture to a simmer. Simmer uncovered, stirring often for about an hour.

Remove bay leaf and ladle mixture into pint or half pint jars, leaving ½ inch headspace, remove air bubbles, wipe rims, and assemble lids.

Process for 15 minutes in a boiling water bath canner.

Store jars in a cool, dry, dark place

Relishing Life... Sweet Pickle Relish

Sweet Pickle Relish

Found on pinterest

Makes 4 half pints

4 large cucumbers, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 tablespoons pickling salt

1 large red pepper, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

2 large onions, finely chopped, you can do this in a food processor but only finely chop, don't puree, about 8 or 9 pulses.

3 cups white vinegar

3 ½ cups sugar

1 teaspoon ground celery seed

½ teaspoon allspice powder

1 teaspoon whole coriander

½ teaspoon onion seed


Place the chopped cucumbers in a large bowl or pot. And cover the cucumbers with ice and the pickling salt. Allow set for about 8 hours or overnight.

The next day, drain the cucumbers, and combine chopped peppers and onions, add to a colander and allow to drain.

In a medium pot, combine remaining ingredients.

Bring mixture to a boil, and stir until the sugar has dissolved. Add drained veggies to a large bowl and pour the vinegar mixture over the top of the veggies.

Using a slotted spoon divide mixture between the jars. Fill the jars the rest of the way with liquid to 1/4 inch headspace, wipe rims and assemble lids.

Process in a water bath canner for 10 minutes.

Relishing Life... Dixie Relish

Dixie Relish 

From the Ball Book of Canning

1 quart chopped cabbage
2 C. chopped onions
2 C. chopped sweet red pepper
2 C. chopped green pepper
1/2 C. kosher salt or canning salt
3/4 C. sugar
3 T. mustard seed
2 T. celery seed
1 qt. white vinegar

Dissolve salt in 2 qts. of water.
Pour over chopped (I chopped them in the food processor) vegetables and let stand for 1 hour. Drain.

If too salty, rinse and drain again.

Add the vegetables, sugar and spices to a large pan with the vinegar. Simmer for 20 minutes.

Bring to a boil. Ladle into hot, sterilized jars. Adjust lids.

Process in a hot water bath for 15 minutes.

Relishing Life... Dill Relish

Dill Relish

Found on Canning Only Recipes

Ingredients

4 lb cucumbers
¼ cup pickling salt (you must use non-iodized salt or it will turn a nasty color)
½ tsp turmeric (I used ground but you can use whole)
2 cups white vinegar
⅓ cup sugar
4 cloves garlic, minced (I used the jar stuff)
1 Tbsp dill seeds
2 tsp mustard seeds
1½ cups onions

Instructions 

Scrub cucumbers and trim off ends and cut into chunks. In batches in a food processor, pulse cucumbers and onions 8 to 10 times to cut into ⅛ to ¼” pieces.

In a large bowl, sprinkle cucumbers with salt and turmeric. Stir in 1 cup cold water and let stand for 1 hour, stirring occasionally.

Drain in large sieve. Rinse under cold water and drain again, pressing out moisture.

In a large saucepan bring vinegar, sugar, garlic, dill seeds, and mustard seeds to a boil. Add cucumber mixture, return to a boil, stirring often.

Reduce heat and simmer uncovered, stirring occasionally, until thickened, about 30 minutes.

Ladle into half pint jars or pints leaving a ½” head space.

Process jars in a boiling water bath for 10 minutes.

Adjust time according to altitude.

Makes About: 3 pints

Relishing Life... Cucumber Relish

Cucumber Relish

Found on Food

Adapted from the Bernardin Guide to Home Preserving. This time I am trying out using English cucumbers instead. Very colourful and tasty on hamburgers and hot dogs or just as an addition on your plate.

YIELDS 7 pint size jars

INGREDIENTS 

· 7 cups cucumbers
· 4 cups green peppers
· 4 cups red peppers
· 4 cups celery, chopped
· 1 cup onion, chopped
· 1⁄2 cup pickling salt
· 2 1⁄4 cups white sugar
· 3 cups white vinegar
· 3 tablespoons mustard seeds
· 3 tablespoons celery seeds

DIRECTIONS

· Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces. Put all vegetables into a large bowl put in the pickling salt. Mix and let stand covered for about 4 hours.

· Rinse vegetables well after 4 hours and press out the excess moisture.

· Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.

· Add vegetables, return to boil and boil gently for 10 minutes.

· Have your canning pot ready with 7 pint sterilized jars and lids.

· Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there. Place lids that have been softened in boiling water on and screw band on. Make sure it's not too tight. Place jars in canner and process for 10 minutes. Remove and cool.

· You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.

Relishing Life... Corn Relish

Corn Relish

16 to 20 fresh ears corn (8 cups) (you could use frozen corn as well, let thaw)
2 cups water

1-1/2 cups dice celery (6 stalks)
1-1/2 cups dice red bell peppers (2 medium)
1-1/2 cups dice greed bell peppers (2 medium)
1 cup dice onion (1 large)
3 cups white vinegar
1-3/4 cups sugar
4 tsp. dry mustard
2 tsp. kosher salt
2 tsp. celery seed
1 tsp. ground turmeric

Note: The original recipe calls for the vegetables to be "chopped". You will want to "dice" them which will be about the size of a large kernel of corn so that each bit will have all of the ingredients.

For fresh corn: Remove husks from corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from the cob, but do not scrape cobs. Measure 8 cups kernels.

In an 8-10 quart stainless steel pot combine the 8 cups of corn kernels with 2 cups water. Bring to boiling, reduce heat. Simmer, covered for 4 to 5 minutes or until corn is nearly tender, drain.

For frozen corn: Thaw corn in a strainer until corn is no longer frozen removing excess water.
Measure 8 cups.

In the 8-10 quart stainless steel pot combine corn, celery, sweet peppers, and onion. Stir in vinegar, sugar, mustard, kosher salt, celery seed, and turmeric. Bring to boiling, stirring until sugar dissolves, reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally.

Note: The original recipe calls for cornstarch and water (3 Tablespoons each) to add as a thickener. You should substitute 2 Tablespoons Clear Jel and 1/4 cup water or add 3 Tablespoons of Ball Flex Pectin no sugar/low sugar to give the recipe a thicker consistency or you can omit the thickener completely. (I used the Clear Jel version)

If you are adding thickener - Stir into corn mixture and bring back to boil for one minute if you used pectin, five minutes for Clear Jel, stirring constantly.

Remove from heat.

Ladle hot relish into hot, sterilized pint canning jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids.

Process for 15 minutes in the water bath, starting timing once the water has come to a rolling boil.

Makes 5 pints.

Relishing Life... Corn and Cabbage Relish

Corn and Cabbage Relish 

Found on Pinterest

Makes 10 - 12 pints Corn Relish 

8 cups cooked corn cut off the cob (18-20 ears) or use frozen corn 

4 cups chopped cabbage 

1 cup onion, chopped 

2 cups sweet red peppers and 

2 cups sweet green peppers - chopped 

2 cups honey 

2 Tbsps. dry mustard powder 

1 Tbsp. celery seed 

1 Tbsp. mustard seed 

1 Tbsp. canning salt 

1 Tbsp. turmeric 

4 cups apple cider vinegar 

1 cup water 

Combine all ingredients in a large pot. Bring to a boil, simmer for 20 minutes. 

Fill jars leaving 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 15 mins.

Relishing Life... Celery Relish

Celery Relish 

Found on Pinterest

Makes 3 pints

1/2 cup sugar
2 teaspoons salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon celery seed
1-1/2 cups cider vinegar
2 bunches celery, chopped
6 large Tomatoes, chopped
1 sweet red pepper, chopped

Directions: 

Mix all ingredients well in a large pot.

Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.

Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/4" to 1/8" headspace, and seal.

Process in a boiling water bath 10 minutes.

Relishing Life... Carrot Jalapeno "Risky" Relish

Carrot Jalapeno "Risky" Relish

Found on Canning Recipes Only

This is good in potato salad, deviled eggs, or even just spread on a sandwich.

Found on thislittlepintofmine.blogspot 

Makes about 9 half pints

Ingredients:

3 lbs of carrots, cut into coins and then pulverized in a blender (you want them chopped fine not liquefied, can use food processor instead)
2 red onions diced
2 Tbsp of minced garlic
5 jalapenos, seeds removed and thinly sliced
4 habaneros, seeds removed and thinly sliced

Brine:

4 cups of water
8 cups of apple cider vinegar (5% acidity)
1/4 cup brown sugar
2 bay leaves
Wrap in a cheese cloth bag:
1/2 cinnamon stick
1 Tbsp mustard seed
1 Tbsp coriander seed
1 Tbsp ground black pepper

Combine carrots, hot peppers, onions, and garlic into a large bowl and mix so everything is evenly distributed.

Wrap cinnamon stick, mustard seed, coriander seed, and ground black pepper and tie together.

In a big pot combine the water, vinegar, brown sugar, and bay leaves to create the brine. Add the spice packet into the brine and bring to a boil.

Add carrot/onion/pepper mix to jar to 1/2 inch headspace. Then ladle the boiling brine into the jars.

Seal and process for 10 minutes or according to altitude in a boiling water bath canner.

Relishing Life... Carrot and Onion Sandwich Slaw

Carrot and Onion Sandwich Slaw

Found on put-a-lid-on-it.blogspot

To consume, drain slaw and toss in extra virgin olive oil. Spoon generously onto your favorite deli sandwich.

Makes 3 pints

4 cups matchstick carrots
2 cups julienne onion
3 cloves thinly sliced garlic
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried parsley
1 Tbsp. fine salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
16 oz. white wine vinegar

Toss carrots, onion, spices and salt.

Bring vinegar to a boil.

Pack veg into jars and fill with vinegar to 1/2 inch headspace.

Process for 10 minutes in a boiling water bath.