Abundant Harvest Homestead - A Simple Womans Cannery *** Filled with delightful recipes and How To's

A Simple Womans Cannery *** Filled with delightful recipes and How To's
Wednesday, January 30, 2008

I just found the most wonderful Canning Blog here in our community and upon permission from the blogger for those who'd like to copy, I'm doing so, so that I may try the following recipes in the Harvest Season.

Please By all means stop by and check out A Simple Womans Cannery By Peggy and let her know what a lovely Job she's doing teaching those like me & you how to can or maybe just giving extra tips to you pro's out there!!.

I am so pleased with our HSB community. What a blessing to share with one another the gifts we are blessed with!

Peggy's blue Ribbon Relish

lbs of cucumbers
6 lg. onions
3 green peppers
2 cups vinegar
1 tsp. celery seed
1 tsp. mustard seed
3 sweet peppers (red)
1 fourth cup salt
2 cups brown sugar
1 tsp. turmeric

Pare cucumbers, cut and discard seed and pulp. Dice the firm white inner rind. Peel and dice onions. Cut peppers and remove seeds, dice and combine vegetables. Stir in salt. Let mixture stand overnight. Then, drain and rinse in cold water. Drain again. Combine sugars, vinegar, turmeric, celery and mustard seeks. Add to vegetables mixture. Cook slowly until cucumber cubes are transparent, not mushy, about 20 min. Seal at once in jars, covering well with liquid. Jar and process for 10 min. long enough to seal.

Aren't these two recipes delightful for canning? She has also posted information on "How To" on canning. So if your new to canning, please follow the link above and learn along with me so we can Put foods by this Harvest Season! Aren't you just SO excited?!

This recipe is a grand way to use those larger cucumbers and also makes for a blue ribbon at the fair:-). We LOVE this at our house! Makes for a wonderful addition to your grilled hot dogs in the summer!

Peggies Hoagie Peppers

These are wonderful on any sandwich that you want to add a kick to. Our family loves hot stuff and while these add zip, they are not too hot.When handling Hungarian Wax Peppers use gloves or better yet get your husband to remove the seeds. oh and don't forget to save the seeds, drying them on a sheet of newspaper for a few day and then add them to a pint jar to sprinkle on foods all winter.

After adding your sliced peppers to each pint jar and pressing down...

To each pint jar add:

1 TBS. Oregano
1 tsp. Garlic Powder or clove
pinch of salt
pinch of celery seed
4 TBS. oil and (1 part water to 1 part vinegar) that has been just heated to boil)
Ladle this in jar filling to 1/2 inch below top.

Jar and process for 10 minutes max (A canner of 7 pint jars you will need 4 cups of water to your 4 cups of vinegar)

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