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Do you have a garden growing? Are you a canner, a freezer, or are you a non-gardener with friends whom share the goods that they have grown with you?
If you’re like me, any canned goods from last year that were preserved have long been eaten and it's time to start all over again.
I do not have a large garden but I do enjoy keeping the small one I have. I also do a little of canning.
So when life gives you a bunch of good things from this year’s harvest, it's time to make the good stuff that you can’t buy from the super market. And one of my all time favorites is piccalilli.
Every year I do seem to escalate this end of the season ritual. And after a few years of canning now, I have somewhat increased my confidence that I won't produce something in the lethal category. But, there have been times when I still hold my breath at times just waiting for those reassuring popping sounds as the jar lids seal.
I can now say that the first batch of those packed pints of summer goodness that will later adorn my Hamburg’s, Hotdogs, or crackers are now safe and secure. Although, most of the time I do not have a large enough crop of tomatoes in my garden to fill the needs, (room to grow) I am fortunate enough to have friends who were able to fill the void. Thanks Big Jim.
Years ago I was given this great recipe from another friend of mine, The Dragon. He told me it was passed on to him from a Polish gal from Chicopee Ma. I have always enjoyed it and after feeling good about this year’s stash, it’s time to spread the word.
5 lbs. med.-size green tomatoes, chopped
4 onions chopped
6 sweet red peppers, chopped
2 cups white vinegar
1 -1/2 cups white wine vinegar
1 -1/2 cups sugar
1/4 cup salt
3/8 tsp. cinnamon
1 -1/2 tsp. celery seeds
1 -1/2 tsp. mustard seeds
1/2 tsp. turmeric
1/2 tsp. ground mustard
Wash vegetables; then put them through the food chopper using medium blade, or just cut them up small with your big knife. Line a large colander with cheesecloth Add the 1/4 cup salt, spreading some on each layer. Let sit for overnight, drain and rinse.
In a large, non-aluminum stockpot, combine all spices and vinegar, bring the mixture to a boil and reduce heat to a simmer for 4 minutes, stirring frequently.
Add vegetables to the stockpot; Boil for 20 more minutes, stirring frequently.
Remove the goods from the heat and pack into hot, sterilized jars. Fill to within 1/8 inch of jar top. Seal each jar at once.
Process in boiling water bath, 15 minutes. It will make 6 ½ to 7 pints.
Next up on my To Do List, Hot Pepper Relish.
If you’re like me, any canned goods from last year that were preserved have long been eaten and it's time to start all over again.
I do not have a large garden but I do enjoy keeping the small one I have. I also do a little of canning.
So when life gives you a bunch of good things from this year’s harvest, it's time to make the good stuff that you can’t buy from the super market. And one of my all time favorites is piccalilli.
Every year I do seem to escalate this end of the season ritual. And after a few years of canning now, I have somewhat increased my confidence that I won't produce something in the lethal category. But, there have been times when I still hold my breath at times just waiting for those reassuring popping sounds as the jar lids seal.
I can now say that the first batch of those packed pints of summer goodness that will later adorn my Hamburg’s, Hotdogs, or crackers are now safe and secure. Although, most of the time I do not have a large enough crop of tomatoes in my garden to fill the needs, (room to grow) I am fortunate enough to have friends who were able to fill the void. Thanks Big Jim.
Years ago I was given this great recipe from another friend of mine, The Dragon. He told me it was passed on to him from a Polish gal from Chicopee Ma. I have always enjoyed it and after feeling good about this year’s stash, it’s time to spread the word.
5 lbs. med.-size green tomatoes, chopped
4 onions chopped
6 sweet red peppers, chopped
2 cups white vinegar
1 -1/2 cups white wine vinegar
1 -1/2 cups sugar
1/4 cup salt
3/8 tsp. cinnamon
1 -1/2 tsp. celery seeds
1 -1/2 tsp. mustard seeds
1/2 tsp. turmeric
1/2 tsp. ground mustard
Wash vegetables; then put them through the food chopper using medium blade, or just cut them up small with your big knife. Line a large colander with cheesecloth Add the 1/4 cup salt, spreading some on each layer. Let sit for overnight, drain and rinse.
In a large, non-aluminum stockpot, combine all spices and vinegar, bring the mixture to a boil and reduce heat to a simmer for 4 minutes, stirring frequently.
Add vegetables to the stockpot; Boil for 20 more minutes, stirring frequently.
Remove the goods from the heat and pack into hot, sterilized jars. Fill to within 1/8 inch of jar top. Seal each jar at once.
Process in boiling water bath, 15 minutes. It will make 6 ½ to 7 pints.
Next up on my To Do List, Hot Pepper Relish.
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