USDA My Plate

Family Recipes - Canning Recipes

These are from the family cookbook that my mother put together a few years ago.

CANNING RECIPES

FRUIT

CANNED APPLE PIE FILLING

10 cups water                4 1/2 cups sugar   1/4 tsp. nutmeg    2 tsp. cinnamon

1 cup cornstarch  3 T. lemon juice    1 tsp. salt            

2-3 drops yellow food coloring                  5 1/2 lb. apples peeled, cored, & sliced

In large pan blend sugar, cornstarch, cinnamon, nutmeg, and salt.  Stir in cups of water.  Cook and stir until mixture comes to a boil and thickens.  Add lemon juice and food coloring.  Remove from heat.  Fill jars with apples.  Add hot syrup to neck - Process for 20 minutes in pressure cooker.  (7 quarts)

CANTALOUPE

Syrup for cantaloupe is 2 cups sugar and 1 3/4 cups syrup.  Pour over diced up fruit and freeze.

SPICED CRABAPPLES

10 lb. crabapples  5 cups vinegar      2 1/2 qt. Sugar (5 lb.)      

1/2 pkg. pickling spice (1 oz.)

Choose juicy crabapples.  Wash and prick each a couple of times.  Mix sugar, vinegar, and spices (tied in a bag.  I usually use a cut up handiwipe.)  Add apples and simmer slowly until tender and translucent.  Pack in hot sterile jars.  Fill with hot syrup to 1/2 from top.  Seal immediately - do not process.  (Option is to cold  pack - bring water to a boil and then take jars out.)

JAMS AND JELLIES

FREEZER STRAWBERRY JAM

2 cups crushed strawberries    4 cups sugar         1 box powdered pectin     3/4 cup water

Crush berries completely before measuring into the bowl.  Add sugar and mix well.  Combine water and pectin - bring to a boil for 1 minutes.  Stirring constantly.

Stir into fruit mixture and continue stirring for the next 3 minutes.  Ladle into jars even though a few sugar crystals will remain.  Cover with a tight lid.

Allow to stand at room temperature for 24 hours then place in freezer.  Makes 6 medium glasses.

GRAPE SHINE

Measure grapes that have been picked from stems in a measuring cup and turned into a large sauce pan.  Press down.  Now add the same amount of sugar.  Mash a little to start juice flowing.

Put on to boil and watch closely that it boils just 20 minutes from first bubble.

Pour through a large hole colander.  Stir until there is nothing but skins and seeds left.  Now stir juice and pour into glasses and seal.  Recipe comes from the South.

ROSALIE'S PEACH JAM

Cut well ripened peaches into small pieces.  Put into a large kettle without additional water and cook slowly for 20 minutes or until peaches are slightly softened.  Measure peach pulp and for each cup of peaches add 1 cup sugar.

Return to fire and cook until of desired consistency pour into sterilized jars and seal.

PICKLES

CRISP DILL PICKLES

(Grandma Yarbrough)

Recipe calls for 20 to 25 medium sized cucumbers that you have cut just a slice off the top of bottom of each cucumber.  Then pack cucumbers in sterilized jars after putting the first dill head in jar.

Place in each jar, 2 heads of dill (one on the bottom and one on the top.)

1 tsp. mustard seed        1 clove garlic        1/8 tsp. powdered alum

Heat to boiling     5+ cups cider vinegar              10 cups water                1/3 coarse salt

Fill jars with hot liquid and seal with canning lids. (Use the cold pack method - Put jars in pan.  Fill pan with water up to the bottom of the rings.  Bring water to a boil.  Remove jars and let cool.  Tighten lids when removing.  Jars should seal.)  Don't use for at least a month after canning.

CUCUMBER CELERY RELISH

(Grandma Yarbrough)

Measure everything after you grind it.  You can either use a hand grinder or a blender to do this recipe.  You need to squeeze out the liquid before measuring the ingredients also. 

4 cups cucumber  1 cup green peppers      3 cups onions           3 cups celery

1/2 cup of salt                pimento or red peppers (just enough for color)

Add 4 cups water poured over vegetables and let stand 4 hours.  Drain thoroughly and wash (put ingredients in colander and rinse under faucet water).  Squeeze water out before putting into pan for cooking.

Add 4 cups sugar, 4 cups vinegar, 1 T. celery seed, 1 T. mustard seed.  Bring to boil stirring until dissolved.  Cook 10 minutes after it starts to boil with relish mixture in it.  (I usually double the recipe for this amount of sugar and vinegar.)  You can add a couple of drops of green food coloring.  To make sure they seal, I use the cold pack method.  Put in kettle with water up to the ring on the jar.  Bring to boil and then remove and cool.   

ICE BOX  PICKLES FOR 1 1/2 GALLON

(Grandma Yarbrough)

1/2 gallon of pickles small and medium size.  Leave whole.  Pack in jar.  Add 1 1/2 T. mixed pickling spice, 2 T. salt, 2 cups cider vinegar.  Pour over pickles.  Finish filling with water.  Put lid on and let set in refrigerator for 3 weeks.  After 3 weeks pour off and throw liquid away.  Slice or split cukes.  Repack in jar.  Add 3 cups of sugar.  Put cap back on jar.  Place in refrigerator.  Shake once in a while.  When the sugar is dissolved they are ready to use.

JOHN'S FAVORITE SWEET PICKLE STICKS

Rosalee Melvin

9 med. cucumbers (about 4 1/2 inches long)

6 cups boiling water                          2 1/3 cup vinegar

2 T. salt                                   3 1/4 tsp. turmeric

2 1/4 cup sugar                        1 T. celery seed

3/4 tsp. mustard seed

Select fresh, firm cucumbers.  Wash and cut into sticks.  Pour boiling water over and let stand over-night.  Next day, drain, pack solidly into clean jars.  Combine remaining ingredients and boil 5 minutes.  Pour this boiling liquid over the cucumbers in the jars.  Place caps on jars, screwing the bands on tight.  Process in boiling water 5 minutes.  Makes 3-4 pints.  (I usually triple the recipe)  Good luck and good eating!

LIME PICKLES

(Grandma Yarbrough)

7 lb. cucumbers (about 1 gal.) sliced 1/4 in. thick

2 cups of lime (use fresh, not left over from last year)

2 gallon of cold water (town water preferred)

Let stand 24 hours in limewater.  Take pickles out of limewater and rinse 3 times.  (Put in fresh water in sink and rinse from side to side in a double sink - 3 times.)  Let stand in clear cold water for 3 hours.  Drain and wash cucumbers.  Put in the following cold mixture and let stand overnight. 

8 cups sugar         2 tsp. mixed pickling spices(Put spices in bag)    2 qt. Vinegar       

1 tsp. celery seed  2 T. salt

         

You can add some green food coloring if desired.  Next morning simmer all together for 35 minutes, put in sterilized jars, and seal.  I usually put them in a cold packer and bring them to a boil.  Remove and tighten jars.  Jars that do not seal after a few hours you will need to refrigerate.

PICKLED BEETS

Cut off tops of beets leaving at least 3-4 inches.  (They will bleed if too short.)  Wash the dirt off beets.  Cook in large kettle until tender.  Then dip in cold water.  Peel off skins and put beets in another large kettle with the following syrup.

2 cups sugar         1 tsp. cloves         2 cups water         1 tsp. allspice                 2 cups cider vinegar

1 T. cinnamon      1 tsp. salt    1 thinly sliced lemon (optional)

Pour over beets and simmer 15 minutes.  Pack into sterilized jars and seal.  Use the cold pack method to seal.  It takes 3-4 recipes to fill a cold packer with quart jars. 

PICKLED HOT PEPPERS

You might want to wear rubber gloves when processing.  Wash peppers.  Cut the tips off each end.  Don't take the seeds out as they will burn your hands.  Pack them into jars.  Place a clove or 2 of garlic in each jar.  You can also cut up celery and add to each jar.  Fill jar with white vinegar (undiluted and don't heat.)  Seal (by heating you inner lid before putting on each jar).  Let jars set for about a month before using. 

SMALL PICKLES

(Ruth Ann Marley)

2 gallons of very small cucumbers - (washed individually, slicing a sliver off each end of each of the cucumbers.)

1 gallon of water    1 cup salt

Put into a large crock or plastic container.  Stir each day for 7 days.  (Mark on the calendar.) 

8^th day - drain the water and wash.  Pour clear boiling water and let stand for 24 hours.

9^th day - drain and add boiling water and 1 tsp. alum to 1 gallon of water.

10^th day - drain and add clear boiling water

11^th day - drain and add 8 cups sugar, 8 cups vinegar, 4 T. pickling spices.  Heat to a boil and let stand for 24 hours.

12^th day - reheat and add 1/2 cups sugar - drain off liquid and then add back to pickles.

13^th day - repeat 12th day.

14^th day - optional - repeat 12^th day and then put in sterilized jars and seal using the cold pack method.

SWEET CUCUMBER PICKLES

(Grandma Yarbrough)

(This is the recipe I like the best.)

300 small cucumbers (finger size, it takes at least this many or more.  I usually fill up the liquid with as many cucumbers as I can.  You need to take a slice off each end of the cucumbers.)

1 cup salt    boiling water        1/2 gallon vinegar 4 T. sugar   4 T. dry mustard

4 T. salt      3 lb. sugar   1/3 cup whole mixed pickling spice

Wash cucumbers and put in crock or plastic bucket.  Add 1 cup salt and enough boiling water to cover.  Let stand overnight.

Drain and wipe each cucumber.  Put vinegar, mustard, salt, and spice in a small tied bag (I usually use a handiwipe cut up) with 4 T. sugar into container.  Stir and add cucumbers.  Cover

Each morning for the 18 days add 1/2 cup sugar.  Stirring after each addition.  Transfer at the end of the 18 days to sterilized jars.  (Sterilized by running jars through the dishwasher.  Seal in jars by using the cold packer method.

SWEET DILL PICKLES

Drain liquid

Whole pickle cut in slices

Add 1 cup brown sugar and 1 cup water

Boil and add to pickles

Let set a couple of days.

SEASONINGS

TACO MIX SEASONING

2 tsp. chili powder         small amount of salt and pepper      dash of onion salt and flakes

dash of oregano    Any other spice you like                  

Equivalent of 1 envelope.

TOMATO PRODUCTS

CANNED PIZZA SAUCE

4 quarts of tomatoes      1 large onion sliced   1 small sweet pepper 1 tsp. oregano    

1/4 tsp. basil                  2 tsp. salt               1 small hot red pepper  1 clove garlic minced    

Peel, chop, and measure tomatoes; and add onions, sliced seeded peppers and garlic.

Cook until vegetables are tender.  Put through a food processor.  Add oregano, basil, and salt. Cook until thick.  Pour into jars and seal.  Process plants for 30 minutes.  Quarts for 45 minutes in hot water bath (cold packer).  Remove and store.  (Makes 7 pints.)

CHILI SAUCE

Peel and slice a peck of red tomatoes         6 green peppers & 6 onions (chopped fine)     

2 T. cinnamon                2 T. cloves  1 T. salt      2 cups brown sugar       5 cups vinegar

Put all ingredients together.  Boil for 2 hours and seal in air-tight jars.  (Cold pack until water comes to a boil.)  Mom usually put in pint jars.

RED SAUCE

20 large tomatoes 4 cups white vinegar      6 medium onions  3 T. salt

12 red peppers     5 1/2 cups granulated sugar

Peel tomatoes and cut into pieces.  Remove seeds from peppers and chop.  Be sure to not touch surface.  Chop onions and mix with tomatoes and peppers.  Add other ingredients and cook until mixture thickens.  Pour into jars and seal.

SPAGETTI SAUCE

16 lb. tomatoes peeled and diced      1/2 cup salad oil   2 medium peppers diced

4 medium onions diced            1/4 cup sugar                 4 cloves of garlic minced

2 (12 oz.) can tomato paste               2 T. basil              1/4 cup parsley (2 T. dried)

2 T. oregano                                      2 T. salt                3/4 tsp. pepper

2 bay leaves

Cook onion and garlic in oil - 10 minutes.  Add tomatoes.  Then add rest of ingredients.  Cook for 2 hours.  Makes 10 pints. Pressure cook for 10 minutes at 10 pounds.

TOMATO BARBEQUE SAUCE

2 quarts ripe tomatoes (grind first)   1 tsp. ground mustard             2 green peppers

1 tsp. ground cloves                          2 bunches celery            1 tsp. ground allspice

2 onions                                  1 tsp. celery seed           2 T. salt

2 cups vinegar                         2 tsp. turmeric                         2 cups sugar

Cook 2 hours.  15 minutes before putting in jars add ginger snaps (2) and boil 15 minutes.  Stir well.

TOMATO CATSUP

1 peck ripe tomatoes unpeeled and quartered      5 onions slices      1 T. salt

2 sweet red peppers, chopped                    1 T. celery seed    2 cups vinegar

1/2 - 1 cup sugar                                         2 inch stick of cinnamon

Boil tomatoes, onions, and peppers together until soft.  Strain through sieve.  Add spices tied in a bag, salt and sugar and boil rapidly until quantity is reduced about 1/2.  Remove spices when mixture is sufficiently seasoned.  Add vinegar and continue to cook rapidly until desired consistency.  Pour into sterilized bottles or jars.  Filling to the top and seal.  (To seal bring to a boil in cold packer and remove.) 

TOMATO SAUCE

4 medium onions chopped      3 small garlic cloves                3 T. salad oil        3 T. salt

4 (6 ounce) can tomato paste  4 (29 ounce) cans of tomatoes 1 lb. mushroom sliced

1 cup chopped parsley  3 T. granulated sugar              4 tsp. oregano leaves

2 bay leaves

In large kettle over medium high heat with hot salad, oil cook onion and garlic until onion is limp, discard garlic.  Add remaining ingredients. 

Reduce heat to low and simmer covered for 2 hours.  Discard bay leaves.  With ladle, spoon sauce into 1 pint freezer containers.

VEGETABLES

FROZEN CORN

8 cups corn cut from the cob   1 stick oleo 1 T. sugar   1 tsp. salt

Heat whole mixture until butter is melted.  Watch and stir occasionally so it doesn't scorch on the bottom.  Cool and put in freezer bags or containers and freeze.  It's best to freeze flat so it is easier to store.  Also be careful on how you cut from the cob.  Corn will take on a cobby taste after froze.  Use good oleo or butter.

GREEN BEANS

Snap and wash fresh green beans.  Pack in clean sterilized jars.  (Run through a dishwasher.  To hand sterilize you put clean jars upside down in a large pan with about 2 inches of water and bring to a boil.)  Add 1 tsp. salt and boiling water to each jar.  Put sterilized lids on jars.  Make sure you wipe the rims off before putting jar lids on.  Process in pressure cooker for 25 minutes.  Check manual for pressure amounts.

GREEN PEPPERS

Clean green peppers removing seeds and stems.  Chop up in desired size.  Put in freezer bags and freeze.  Good for cooking with recipes calling for chopped green peppers.

SAUERKRAUT

Remove outside green and dirty leaves.  Quarter head and slice off the core.  Shred the cabbage finely and put in 5 lab. Cabbage and 2 onions with salt into a large pan and mix with hands.  Place in layers in crock and mash with a potato masher.  Repeat until crock is nearly full.  Cover with a cloth.  Place and weigh down.  Fermentation will be complete in 10 to 12 days.  (Add 3 1/2T. salt to 5 lb. cabbage.)

Pack in 1 pint clean and sterilized glass jars.  Fill jars with cold water.  Put on sterilized lids, screwing band firmly tight.  This recipe will ferment for 3-4 days and will be ready to use in 4-6 weeks.    

Baslmic Glaze or Reduction, Syrup

Over the last couple weeks, I have had two occurrences of people asking or talking about Balsamic Glaze or Balsamic Vinegar. So I think I should add it to my recipe box!

Basalmic Glaze Reduction

2 cups Balsamic Vinegar (best you can afford)
1 tsp sugar (optional)
Cooking time: 2-2 1/4 hours

Take 2 cups Balsamic Vinegar and bring it to a low boil in a heavy bottomed non-reactive pot, some people do not suggest bringing to a low boil and just bringing to a "light" simmer. Reduce heat to a simmer, simmer until reduced by 75% or 50%, depending on desired viscosity. Do not burn, stir occasionally.
Store in a syrup container or clear squeeze bottle, it is okay to store at room temperature.
Use to garnish steamed and fresh vegetables, fruits, salads, fish, and ice cream!
If too thick add a little water and if too thin continue to simmer.
Times vary depending on pan.
This works for reducing wines and other types of vinegar.

picture credits to:
http://eng.acetobalsamicodelduca.com/wp-content/uploads/2009/08/white_cap_balsamic_vinegar2.jpg

Pot Roast w/Carrots, Potatoes, & Onion

Pot Roast w/Carrots, Potatoes, & Onion

serves 4-6

3-4 Pound Chuck Roast

4 TB Olive Oil

1 1/2 Pounds Baby Carrots

2 1/2 Pound small Red Skin Potatoes

1 Small Onion

2 Stalks Celery

4 tsp Beef Bouillon Powder

Morton Nature's Seasonings: Seasoning Blend

Garlic Powder

Coarse Ground Black Pepper

1 # Amish Style Egg Noodles

Take out the roast, put it on a clean surface such as a cutting board rub in two TB of olive oil on the roast. Get a heavy bottomed stock pot put about 2 TB of olive oil in pan. Season roast with Seasoning Blend, Garlic Powder, and coarse ground Black Pepper to taste. Let seasoned roast rest. Turn heat on to stock pot and prep vegetables. Chop onions, quarter potatoes, chop the celery, and rinse carrots.

When oil is smoking slightly in stock pot, place seasoned roast in pan to sear it and seal in the flavors and juices. Turning ever 4-5 minutes with a pair of tongues being careful to not pierce the meat. Sear all sides including the edges. Spray the crock pot with PAM to assist in cleaning later and turn on high.

Once seared, remove from heat and finish preparing the vegetables. Put in one cup of hot water and 1 1/2 tsp of bouillon into crock pot, stir to dissolve. Place half the vegetables into the crock pot, reserving carrots.

Season vegetables with the seasonings used proir. Place seasoned meat onto the bed of vegetables you just made and then add all the carrots around the seasoned meat. Then add the remaining onion and potatoes. Once again season the vegetables and place 2 tsp of bouillon on top by sprinkling over. Then pour water over to rinse the vegetables, enough water to not quite cover the meat. Leave on high about 40-50 minutes, then place temp on low to finish.

Should take 6-8 hrs total.

You can check periodically or leave on while you are at work, attempt to not pierce the meat other than when using a meat thermometer.

Once you decide it is completed, with Beef it should be 130 degrees F for rare, 140/medium, and 150 for well, remove from crock pot, cover losely with aluminum foil and let rest.

(Meat will continue cooking and temp may rise an additional 10 degrees while resting. This also allows the juices to properly distribute)

Place vegetables into a bowl and keep warm, drizzling with some of the pan juices for flavor and moisture. reserving juices in the crockpot to make the fresh pan gravy, placing crock pot on high. Taste to see if you desire to add more bouillon for additional beef flavor. Season to taste, you want it to be strong, never salty. Bring to a boil. (if it will not boil, place stock into a sauce pan on the stovetop.)

Take a 1/2 cup of warm water and disolve 1 tsp of flour or corn stach. Slowly stir into the beef stock and stir frequently until a full boil is acheived. Reduce heat to a fast simmer, continue to stir frequently until desired consistance is achieved.

Serving suggestion: You may serve the vegetable as is or mash the potatoes.

Steamed Broccoli
Amish style Egg Noodles

To mash the potaotes:

Mashed Redskin Potatoes

Seperate potatoes from carots, onions, & celery.

Mash with a potato masher.

Add enough cream or 1/2 & 1/2 to thin out.

Add 2 TB butter.

Season to taste with Sea Salt & Pepper. (Garlic & Parsley if desired)