| CANNING RECIPES |
| HENRY'S SWEET PICKLES INGREDIENTS: *4 cups sugar *1/4 cup salt *4 cups cider vinegar *1 1/4 tsp. tumeric *1 1/2 tsp. mustard seed *1 1/2 tsp. celery seed DIRECTIONS: *Slice cucumbers and put about 3-4 layers of cucumbers in a gallon jar. *Put a thin layer of onions and couple shopped up cloves of garlic on top of each layer. *Bring above ingredients to a boil and pour over cucumbers. *Put in fridge for 7-8 days. |
| HOT PEPPERS INGREDIENTS: *1 peck hot peppers, seeded, and cut into rings. *In large pot bring to boil; *24 oz. bottle ketchup *1-8oz. can tomato paste *1 tbsp. salt *3 cups sugar *2 cups cider vinegar *2 cups oil (olive or vegetable) DIRECTIONS: *Boil 10 minutes. *Add peppers and heat for 3 minutes or until hot. *Sterilize jars and keep hot in oven, Also, boil lid inserts and keep hot. *Put peppers in hot jars and tighten lids. *Let cool and store. *No water bath is necessary. |
| KOSHER DILL PICKLES INGREDIENTS: *1/2 cup salt *4 cups vinegar *Water *Alum *Fresh dill heads *Garlic cloves *2 tbsp. pickling spice DIRECTIONS: *Clean and soak cucumbers *2 hours in cold water. *Line bottom of gallon jar with *3 heads of dill, 3 garlic cloves and 1 tbsp. pickling spice. *Add cukes and put another layer of dill, garlic cloves and another tbsp of pickling spice. *Add a pinch of alum. *Mix salt and vinegar and add to jar. *Fill jar with water to cover cukes. *Put on lid and shake gently. *Let sit on counter for five days, then refrigerate. |
| SAUERKRAUT STUFFED PICKLED HOT PEPPERS INGREDIENTS: *Hot Peppers *Garlic Cloves *4 cups water *1 tbsp. canning salt *1/2 tsp. alum *2 cups white vinegar *2 qts. sauerkraut, drained DIRECTIONS: *Put clean quart canning jars in 200 degree oven and keep warm. *Put jar inserts in pan of very hot water on stove and keep hot. *Cut tops of peppers and with a long narrow bladed knife remove as many seeds as possible, being careful not to slit sides of peppers. *Stuff sauerkraut into peppers pushing it down with the handle of a wooden spoon. *Meanwhile, bring to a boil water, vinegar, canning salt, and alum. *Lay hot jar on it's side and put as many stuffed peppers into it as you can fit. *Add one clove of garlic to jar. *Fill jars with boiling mixture. *Wipe top of jar real good for a good seal and place on lid. *Do not process, they will stay crisp. *Make more pickling liquid if needed depending on amount of peppers you are making. |
| HOT PICKLED CAULIFLOWER INGREDIENTS: *1 medium head cauliflower *2 cups white vinegar *1 cup water, boiled *2 tbsp. salt *10 drops yellow food coloring *5 hot cherry peppers for each qt. *2 canning jars DIRECTIONS: *Cut head cauliflower into bite size pieces, *In a large pot boil 3 qt. water and leave cauliflower in water for 5 minutes, then remove from water and set aside to cool. *Save 2 cups boiled water. *Put 3 of the hot peppers cut in half into the bottom of each canning jar. *Add cauliflower until 1/2 way filled, then put the other 2 hot peppers in each jar. *Add the rest of the cauliflower to fill the jar. *In a bowl mix salt, boiled water, vinegar and food coloring. *Mix well and pour over cauliflower to cover with liquid. *Put in fridge for 24 hours. |
| HOT PEPPER BUTTER INGREDIENTS: *Hot peppers ( about half a bushel or enough to make 4 quarts after they are cleaned and ground using a food processor. *6 cups white vinegar *1 qt. apple cider vinegar *1 qt. regular mustard *1 tsp. salt *1 1/2 cups flour and enough water to make a paste for thickening. DIRECTIONS: *Mix together peppers, sugar, mustard, vinegar and salt. *Bring to rolling boil *Slowly add flour and water paste until the mixture thickens. *Immediately place hot mixture in sterilized jars. *Seal with hot lids. *Process for 10 minutes in hot water bath. *A mixture of both green and red peppers make a pretty combination. *NOTE: *You can use 2 cups white sugar, 2 cups brown sugar, and 2 cups honey instead of all white sugar. *If you want hotter butter, use the hotter variety of peppers. *Great for sandwiches, especially ham, mix a spoonful into your ham glaze before baking, add to a bowl of chili or blend with cream cheese to make a dip for corn chips. Makes 15 pints. |
| PICKLED GARLIC INGREDIENTS: *2lb. 2 oz. garlic toes *1 1/3 cup red wine vinegar *1 1/3 cup water *1 1/3 cup strong red wine *1 chili pepper *2 tbsp. sugar *6 cloves garlic *1 bay leaf *3 twigs of thyme *dash of salt *olive oil DIRECTIONS: *Mix all ingredients except the olive oil and marinate the peeled garlic toes for 24 hours. *Bring this mixture to a boil and cook fresh garlic for 10 minutes, older garlic for 5 minutes. *Fill the hot mixture into prepared glasses. *Sprinkle with olive oil and close the glassed air tight. *NOTE: These garlic toes can be stored for up to one year in a cool and dark area. |
| PICKLED MUSHROOMS INGREDIENTS: *1/2 cup lemon juice *1 qt. water *6 cups mushrooms, small button *1 tsp. salt *2 cups vinegar, white distilled *1/2 tsp. oregano, dried *1/2 tsp. basil, dried *2 bay leaves, broken in half *2 garlic cloves *1 1/2 cup olive oil DIRECTIONS: *Combine lemon juice and water in a large saucepan. *Add mushrooms and salt and bring to a boil. *Simmer 5 minutes *Drain and pour vinegar over mushrooms. *Cover and let stand 10-12 hours. *Drain mushrooms and reserve vinegar. *Place mushrooms in sterlized half-pint jars. *Divide herbs into 4 portions and add to jars. *Cover with olive oil. *Process in boiling water bath 20 minutes. *NOTE: Vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking. *Makes 2 pints. |
| REFRIGERATOR SWEET PICKLES INGREDIENTS: *4 cups sugar *1/4 cup salt *4 cups cider vinegar *1 1/4 tsp. tumeric *1 1/2 tsp. mustard seed *1 1/2 tsp. celery seed DIRECTIONS: *Slice cukes and put about 3-4 layer in jar. *Then add thin layer of onions. Add couple cloves of garlic with onions. *Bring above ingredients to a boil and pour over cukes. *Put in fridge for 7-8 days. |
| HOMEMADE PICKLING SPICE INGREDIENTS: *2 tbsp. mustard seed *1 tbsp. whole allspice *2 tsp. whole cloves *2 tsp. black peppercorns *2 tsp. ground ginger *1 tsp. hot red pepper flakes (optional) *1 large or two small bay leaves, broken up *2 inch piece of cinnamon stick, cracked in small pieces. *1 tsp. cardamom DIRECTIONS: *Mix ingredients together and store in an air tight container. |
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