BS: Pickles and Preserves

Subject: BS: Pickles and Preserves
From: Janie
Date: 05 Aug 09 - 08:44 PM

Pickles and Preserves Only, Pu-lease.

Gardens are coming in, in full season, or heading out of season, depending on where you live, so the season of seriously preserving the harvest for winter is upon us.

Suggested postings to this thread are for pickling and preserve recipes for end of season crops that aren't usually pickled, for unusual or uncommon favorite recipes that are not found in the back of the likes of "Joy of Cooking," or to post a really, really good variant of a common recipe that you have first-hand (taste) experience with, and think it stands out above many other recipes for, say, chowchow. If you know the published source of the recipe, it would be good to cite it, to give credit where credit is due.

It will come as no surprise, that I have a few recipes in mind with which to start, and will post them in the next 2-3 posts.

Subject: RE: BS: Pickles and Preserves
From: Janie
Date: 05 Aug 09 - 08:53 PM

Cantaloupe Preserves

Yield: 4 half-pints

2 lbs. firm, ripe cantaloupe
3 cups light honey
juice of 1 lemon

Peel cantaloupe and slice thinly. Cut slices into 1 inch pieces. Combine with honey and let stand overnight. Add lemon juice and cook over gentle heat until clear (translucent, at least.) Spoon into hot, sterilized half-pint jars, leaving 1/2 inch headspace. Seal and process for 5 minutes in boiling water bath.

Delicious over vanilla ice-cream! An appreciated and unusual hostess or Holiday gift.

Source: Putting it up with Honey by Susan Geiskopf.

Subject: RE: BS: Pickles and Preserves
From: bobad
Date: 05 Aug 09 - 09:09 PM

PICKLED EGGPLANT        

6 lb. sm. eggplants
2 1/2 tbsp. salt, divided
2 qt. distilled white vinegar
2 tsp. dried hot red pepper flakes, divided
1/2 c. pickled capers, optional
6 cloves garlic, peeled & sliced
1 tbsp. dried oregano, divided

Rinse and peel eggplant. Cut into 1/4 inch lengthwise slices, then cut slices into lengthwise 1/4 inch strips. Place the shredded eggplant into a nonreactive (plastic or stainless) colander and toss with 1 1/2 tablespoons salt. Place a plate on the eggplant and place a weight (like several large cans of tomatoes) on the plate. Let eggplant stand for 2 hours, so that bitter juices drain away. Place colander under running cold water and rinse eggplant quickly. After rinsing the eggplant, take a handful at a time and squeeze out all the excess water from it. Set aside.

Bring vinegar and hot pepper flakes to boil and add eggplant. Raise heat to highest and allow eggplant to remain in vinegar for 2 minutes. Lift eggplant out with a skimmer to a nonreactive bowl. Reserve vinegar.

Wash 6 pint jars and immerse in pot of boiling water. Remove jars with tongs and fill halfway with the eggplant. Add optional capers, oregano and garlic. Fill jar with eggplant to within 1 inch of top. Return vinegar to a boil and ladle into jars, filling them to within 1/2 inch of the top. Wipe rims of jars with a clean, damp cloth. Immerse lids in boiling water and cover jars. Screw on rings and cool jars. Label, date and store jars in a cool, dark place. To serve the pickled eggplant, drain it and toss with olive oil. Makes 6 pints.

Subject: RE: BS: Pickles and Preserves
From: Janie
Date: 05 Aug 09 - 09:34 PM

Makes my mouth water, bobad!


Curry Relish

Yield: 8 pints

16 medium size green tomatoes
6 large red tomatoes
1 small head cabbage
3 medium onions
3 stalks celery
2 medium green sweet peppers
2 red sweet peppers
1 cup chopped cucumbers
1/2 cup salt
2 qts. vinegar
2 cups honey
1 tbls. celery seed
1 tbls. mustard seed
1 tbls. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp. curry powder
3 cloves garlic, chopped
2 cups raisins

Chop all veggies to uniform size, sprinke with the salt, and mix thoroughly. Let stand 16 hours in a cool place. Drain thoroughly. Combine, honey, vinegar, spices and garlic. bring to boil, reduce heat and simmer 10 minutes. Add chopped veggies and raisins. Simmer 30 minutes. Bring to boil and pack into hot, sterilized jars, leaving 1/8 inch headspace. Process 15 minutes in a boiling water bath.

Subject: RE: BS: Pickles and Preserves
From: Bill D
Date: 05 Aug 09 - 10:34 PM

I no longer have the recipe I helped with many years ago to make Bread & Butter pickles...my personal favorite. (I like thin slices to add to sandwiches).

It may be time for me to consider relearning the art....minus the antique wooden cuckcumber slicing device I had found in an old house.

Suggestions? (both flavor & technique)

Subject: RE: BS: Pickles and Preserves
From: MMario
Date: 06 Aug 09 - 08:36 AM

Quick pickles okay? (The mix and eat almost immediately?

Subject: RE: BS: Pickles and Preserves
From: Emma B
Date: 06 Aug 09 - 09:02 AM

Pickled damsons - perfect with a mature Red Leicester cheese

1kg Damsons
1 small cinnamon sticks
2 Cloves
1 tsp allspice berries
small piece Ginger
pared rind of half a Lemons
150ml Balsamic vinegar
450g brown sugar

Wash the damsons and remove the stalks.
Tie the spices in muslin and put in a non-reactive saucepan with the vinegar and sugar.
Stir over medium heat until the sugar has dissolved.
Add the fruit and simmer until tender but taking care not to split the fruit skin
Remove the spice bag and drain the fruit, reserving the liquid.
Pack the fruit into clean warm jars.
Pour the liquid back into the pan and bring to the boil.
Boil until reduced and slightly thickened.
Pour it over the damsons. Seal the jars tightly.

Leave for 6 weeks to mature before using.

Works well with plums too

Subject: RE: BS: Pickles and Preserves
From: Mr Happy
Date: 06 Aug 09 - 10:49 AM

Plums, eh?

Me Victorias are poised to spring forth in plentitude immenently!

Subject: RE: BS: Pickles and Preserves
From: MMario
Date: 06 Aug 09 - 11:06 AM

Janie - try adding an 1/8 inch slice of ginger per cup of the canteloupe. (add at the start and make sure one piece or more goes in each jar) Adds a bit o'zing that goes well with the honey and melon.

Subject: RE: BS: Pickles and Preserves
From: maire-aine
Date: 06 Aug 09 - 11:36 AM

I posted this Apple Ginger Chutney in another thread.

I'll look for my Bread & Butter pickle recipe & post it this afternoon.

Maryanne

Subject: RE: BS: Pickles and Preserves
From: maire-aine
Date: 06 Aug 09 - 12:02 PM

Von's Bread & Butter Pickles, from Dorothy (Aunt Dottie) Black

2½ or 3 dozen 5"x1½" cucumbers
2 or 3 (or more) green peppers
8 medium onions
½ cup salt

Wash cucumbers well, slice about ¼-inch thick; also peppers & onions into a large pan (enamel, if you have one).
Sprinkle with salt. Bury about 2 trays of ice cubes in the vegetables. Cover with a weighted lid. Let stand 3 hours; drain well.

Make pickling syrup:

5 cups sugar
1½ teaspoons turmeric
½ teaspoon ground cloves
1½ teaspoons ground ginger
2 teaspoons celery seed
2 teaspoons mustard seed
4 cups vinegar
1 cup water

Combine all ingredients in a large pot & bring to a boil. Add vegetables. Re-heat just to boiling. Pack in jars; run a knife around the inside of the jars to make sure that syrup gets down. Be sure pickles are covered with syrup. Makes 5 or 6 pints.

Maryanne's note: Aunt Dottie doesn't give instructions for processing in hot-water bath, but you should plan on doing that. Hot-packing without processing isn't considered safe anymore. Aunt Dottie lived in Farmville, VA & I presume that's where she got this recipe.

Subject: RE: BS: Pickles and Preserves
From: Janie
Date: 07 Aug 09 - 07:30 AM

The addition of ginger to the cantaloupe preserves sounds like a perfect idea, MMario!

Two very different green tomato pickle recipes. I'm quite fond of both.

Dilled Green Tomatoes
Yield: 6 quarts

24 cups small, green tomatoes
6 cloves garlic, peeled
6 stalks celery, cut into 2 inch lengths
6 green bell peppers, quartered
8 cups water
4 cups vinegar
1 cup sea salt
6 heads fresh dill

Make a brine of the water, vinegar and salt. boil with the dill for 5 minutes. Keep hot. Wash the tomatoes and pack into hot, sterilized jars. To each jar add 1 clove garlic, one stalk celery, cut into lengths as above, and one green pepper, quartered. Pour brine over the tomatoes, leaving 1/2 inch headspace. Process 5 minutes in boiling water bath. Ready for use in 4-6 weeks.


Spicy Green Tomato Pickles

Yield: 4 pints

2 quarts medium sized green tomatoes
3 tbls. salt
2 cups cider vinegar
1/2 cup honey
3 tbls. mustard seed
1/2 tsp. tumeric
3 large onions, thinly sliced
2 red sweet peppers, thinly sliced
1 tbls. hot red pepper, minced

Remove stem end from tomatoes, and slice them 1/2 inch thick. (note: you might try cutting the tomato into vertical wedges instead of slicing them.) Toss with salt and let stand in a stainless or enamel container for 12 hours. Combine vinegar, honey and spices and bring to boil. Add onions and simmer 3 minutes. Add tomatoes and peppers and simmer another 5 minutes, occasionally gently stirring. Pack into hot, sterilized jars, leaving 1/2 inch headspace. Process 5 minutes in a boiling water bath.

Subject: RE: BS: Pickles and Preserves
From: Emma B
Date: 07 Aug 09 - 07:47 AM

As the thread title includes preserves could I also add a further use of (yum yum) green tomatoes

I had this home grown and cooked preserve on warm freshly baked croissants at a small chambres d'hote in Berry

this version is from Delia on line

6lb green tomatoes (deskinned)
2 lemons
1 teaspoon citric acid
6lb sugar (preserving works best)

1. Slice tomatoes and place them in preserving pan.
2. Warm lemons in microwave, squeeze juice and pour over tomatoes.
3. Place peel and lemon pips in a muslin bag, tie and place in pan.
4. Simmer until fruit is broken down.
5. Meanwhile warm sugar in oven gas 110o c.
6. Sterlize jars in the warm oven.
7. Add warmed sugar to the pan, stir over minimum heat until all sugar is dissolved. Bring to the boil.
8. Boil rapidly until setting point is reached (test in the normal way).
9. Pour into the warmed jars, leave to cool, place waxed paper circle over top of jam, seal. Store in a cool place (preferably dark).

Lasts for about 12 months if kept properly

Subject: RE: BS: Pickles and Preserves
From: Stilly River Sage
Date: 07 Aug 09 - 10:56 AM

I've been learning jelly and jam making over the last couple of years. I make a jelly out of a local wild mustang grape.

No need for a recipe, follow the directions in the pectin package for Concord grapes and it comes out as a sweet/tart jelly. The color is a rich to dark red, and the flavor is akin to a combination of tamarind and Concord grapes. I mention this to call your attention to the wild foods in your area that you can preserve. This has turned out to be a family favorite, even more than the strawberry that we learned jelly making to produce. I think there is a terroir, a local flavor available to us that simply wouldn't be possible in an industrial canning operation.

What would you consider harvesting in your area?

SRS

Subject: RE: BS: Pickles and Preserves
From: maire-aine
Date: 07 Aug 09 - 12:51 PM

We've got elderberries in this area, altho not in my yard. When I was a little kid, the lady next door had a farm about an hour's drive out into the country, and we'd go out to her place to get them. We made jelly for many years, but she sold the farm, so we lost our source. And besides, it takes A WHOLE LOT of elderberries to get just a little jelly, so now I buy it from American Spoon.

Maryanne

Corn Relish Recipe

A food processor makes quick work of the vegetables. Makes 9-10 pints. Note: small "t" = teaspoon, and big "T" = tablespoon, but you knew that.

1 dozen ears of corn
½ small cabbage
1 green pepper
1 sweet orange pepper
1 sweet red pepper
3 cucumbers
2 stalks of celery
1 lb of onions
1½ to 2 cups sugar
1½ quarts vinegar
2 t mustard
1 t turmeric
½ t celery seed
1 t pickling spice
1 T salt (or less, to taste)

Cut corn from the ears.
Force cabbage, onions, cucumbers, peppers, etc. through a food chopper.
Combine all vegetables and half the vinegar.
Combine remaining ingredients, including vinegar.
Add to vegetables, heat to boiling point and simmer for 40 minutes.
Fill hot sterilized jars and seal.

Process for 10 minutes in a boiling water bath (212°F). Remove jars from water bath & cool to room temperature (not in a draft). Check seals, then label & store on a cool, dark, dry shelf.

Subject: RE: BS: Pickles and Preserves
From: MMario
Date: 07 Aug 09 - 01:11 PM

Here's an "Instant pickle"

1/2 cup mint; 1 tablespoon oil, 1/2 cup white balsamic vinager, 1/4 tsp pepper, dash salt, 1/2 tsp Sambal Oelek (chili-garlic paste)

Blenderize or food process until smooth. Pour over thinly slice cucumber or zuchinni.

Let flavours meld at least a few minutes. May be eaten immediatley but better if you refrigerate overnight. consume.

Subject: RE: BS: Pickles and Preserves
From: Penny S.
Date: 07 Aug 09 - 04:28 PM

I've just started bottling. There's wonderful blackberries in the garden, and I've filled the little icebox in the fridge. I don't have a freezer at the moment, as my old fridge freezer died and when I move house I'm getting my Dad's old freezer.

It's been difficult finding instructions, as some books seem to assume knowledge and others don't mention it at all. I remember my Mum doing bottling in both Kilner jars and with something called Porosan, but I've managed to find some French jars with clip fastening.

I've noticed in the first batch the berries shrank and floated, and looked like a waste of space, so I topped up and repeated the water bath. The second lot I partly cooked first and then topped up in the jar before the bath.

I have also bottled some Opal plums with the left over blackberry flavoured syrup.

Three jars left.

Penny

Subject: RE: BS: Pickles and Preserves
From: dick greenhaus
Date: 07 Aug 09 - 05:49 PM

A very nice pickle can be made overnight:
For 1 1-qt. jar
1 1/2 TBS non-iodized salt (I use kosher salt--you might have to reduce this to 1 TBS table salt)
2 TSP sugar
1-1/4 cups of white vinegar
4 cloves garlic (crushed)
6 sprigs dill
2 TSP pickling spice (I'd use dill seed, but I can't buy it locally)
1 quartered jalapeno pepper

mix well, add cukes(I quarter them, but slices work too)
Add water to fill
Refrigerate overnight
Enjoy

Subject: RE: BS: Pickles and Preserves
From: Stilly River Sage
Date: 07 Aug 09 - 06:00 PM

Does this clip have a gasket? Those are used for food storage over here, refrigerated or dry things in the jars that don't need refrigerating, but I can't imagine canning in them. How do you do it? I guess the whole thing boils? I found a photo (at Amazon).

This is standard in the U.S., not the size (that's a half-pint jar), but the Kerr/Ball/Mason jar type (they're interchangeable) that use two-piece lids consist of rings and the flat lids have a rubber gasket. This is used only once, and they come in boxes of a dozen for about $1.

SRS

Subject: RE: BS: Pickles and Preserves
From: Jean(eanjay)
Date: 07 Aug 09 - 06:05 PM

The pickling and preserving that I do is very limited so I don't have anything interesting to contribute but I am looking for slightly different recipes for beetroot when they are ready.

Is this sterilising a big thing or am I just making it that way?

Subject: RE: BS: Pickles and Preserves
From: maire-aine
Date: 07 Aug 09 - 08:55 PM

Is this sterilising a big thing? I'd say so, yeh. In a home canning situation, the more you can do to reduce the chances of contamination, the safer the final product. Since we don't normally have commercial-grade canning equipment, we make do. The higher the vinegar (acid) content, the less chance for spoilage, but you want to do everything you can to be safe.

Maryann

Subject: RE: BS: Pickles and Preserves
From: Janie
Date: 07 Aug 09 - 10:16 PM

Definitely sterilize the jars and lids. It is not hard to do. Scald the jars in the canning bath and the lids and rings in a smaller pan. Leave them in the hot water until ready to fill and seal.

Clip-and-gasket jars and lids are risky, as the seal is not dependable and you can not absolutely tell if the seal is complete. With canning lids and rings, you know the vaccum seal is good if the lid is slightly concave. (after the jars are removed from the bath or pressure canner, you will often hear a chorus of pops as the seals complete.) Weeks or even months later, when you go to use the product, you can push on the lid to insure the seal has held. If it gives even a little when you push down on the center of the lid, the vacuum seal has broken, and you need to toss the contents.

After the jars have completely cooled, by the way, you can remove the screw-down ring, and reuse it. (never reuse a lid, however.)    It is probably best to remove the ring for long term storage. In humid conditions, moisture can be trapped between the ring and lid which can lead to rust. and eventually, a broken seal.

It is safe to use jars that can take heat other than canning jars, but only if they are sized so that canning lids and rings fit the necks well, and the necks are fully threaded. Many commercial jelly, mustard, or condiment jars do not have sufficient neck depth or threading to insure a good and lasting vacuum seal.

Subject: RE: BS: Pickles and Preserves
From: Janie
Date: 07 Aug 09 - 10:27 PM

eanjay,

Other than beet juice used in pickled eggs, I don't like beetroots, so can not vouch for this recipe, but here it is. Let me know what you think.

French-style Pickled Beets
Yield: 6 pints

3 qts. beets
4 cups vinegar
mace
piece of ginger root
piece of horseradish

Wash beets and boil just until tender. Plunge into cold water and slip off skins. Cut into slices or chunks, as preferred. Tie spices into cheesecloth. Add to vinegar and slowly heat to a boil. Pack beets into scalded jars, cover with spiced vinegar, leaving 1/2 inch headspace. Process for 20 minutes in a boiling water bath.

Subject: RE: BS: Pickles and Preserves
From: Peace
Date: 07 Aug 09 - 10:29 PM

Do people still pour wax on the tops of preserves?

Subject: RE: BS: Pickles and Preserves
From: Janie
Date: 07 Aug 09 - 10:36 PM

Oops. Above recipe is from "Putting it up with Honey".



Harvard Beets

(to freeze(/em>

1 tbls. mochiko rice flour (other traditional thickeners will curdle when frozen. look for this rice flour in Asian food markets.)
1/2 cup cider vinegar
1/2 cup water
1/2 cup honey
2 whole cloves
4 cups sliced boiled beets

In non-reactive sauce pan, combine vinegar, water, and rice flour. When smooth, place over low heat and stir in honey and cloves.Turn heat to medium, bring to boil, and boil 5 minutes, until sauce is thick and clear. Add beets. Spoon into containers and freeze.

When ready to serve, place frozen beets in saucepan and add 1 tablespoon butter for each cup of beets. Simmer for about 20 minutes.

Subject: RE: BS: Pickles and Preserves
From: Jean(eanjay)
Date: 08 Aug 09 - 03:54 PM

Thanks to the people who have replied about the sterilising and beetroots and the person who pm'd me with some good advice. I do use clip-and-gasket jars so I'll need to be careful with those; perhaps the safe thing to do is use a new gasket each time?

The damson recipe from Emma B sounds fabulous and I have a lot of plums ready now :-)

Subject: RE: BS: Pickles and Preserves
From: Stilly River Sage
Date: 08 Aug 09 - 04:04 PM

No, parafin on preserves is not done any more, but I remember it as a method when I was a kid.

Subject: RE: BS: Pickles and Preserves
From: dick greenhaus
Date: 08 Aug 09 - 06:35 PM

If you're depending on natural fermentation, sterilizing is important. If you're dealing with overnight pickles, it's not.

Subject: RE: BS: Pickles and Preserves
From: Penny S.
Date: 09 Aug 09 - 03:30 AM

The jars do have gaskets, and the instructions are clear about not re-using them. These particular jars instruct only washing before use, but I've been sterilising them in the oven, like jamjars after that. Also testing the seal after the waterbath by removing the clip and lifting the jar by the lid. I was a bit doubtful to start because Mum used the screwtop sort, and those you leave partly loose during the waterbath process, allowing air to escape. However, these jars allow air out during the bath anyway - you can see the bubbles. The whole jar is submerged according to instructions.


Here's a picture

Subject: RE: BS: Pickles and Preserves
From: open mike
Date: 09 Aug 09 - 03:32 AM

I used to make a pepper relish that was quite yummy...sweet and sour..
it had onions, and 3 diff colors of peppers,,,red(hot), yellow(wax),
and green (sweet) all minced up in a food grinder to small pieces,

then add equal amounts of honey and vinegar. this mixture has agar agar
added for thickener, i have lost my recipes in a fire, but i will try to re-capture this one...soo good on sourdough toast with butter..yum.

pepper jelly is often quite expensive...and jelly is not quite the right name...as jelly is clear liquid without any lumps or bits...
and this is filled with bits of pepper and onion...relish is a better name.

Subject: RE: BS: Pickles and Preserves
From: maire-aine
Date: 30 Aug 09 - 05:39 PM

Chili Sauce, from Mrs. Senkbeil & Grandmother Bankert

1 peck of tomatoes, scalded & skin removed
Chop the following vegetables:
6 large green peppers (or mix of green and yellow)
3 large red (sweet) peppers
(actually, any combo of sweet peppers is okay)
3 lbs onions

2 C vinegar
2 C sugar
4 T salt
1 T cloves
½ T cinnamon
1 T allspice
½ t paprika

Chop tomatoes; save the juice to can. Add chopped up peppers, onions, etc.
Cook until thick, about 2 hours; makes about 7 pints. Put into hot sterile jars, process in hot water bath, and seal.

Subject: RE: BS: Pickles and Preserves
From: GUEST,Alla n S.
Date: 31 Aug 09 - 11:23 AM

Kosher pickles are a fermentation process Lactic acid is formed to preserve them. NO VINEGAR is used just a brine 2 tbs. of corse Kosher salt [NACl] Sodium chloride.   per quart of H2O   It is a process like making sauerkraut.
Dill weed, mixed spices and cloves of Garlic. thats all

Subject: RE: BS: Pickles and Preserves
From: GUEST,LynnT
Date: 31 Aug 09 - 06:10 PM

I spent last weekend putting up jars of two kinds of pickles:

Dilly Beans

5 cups cider vinegar
5 cups water
about 4 lbs string beans, ends trimmed and cut to 4-inch lengths
fresh dill, one sprig per jar
mustard seed
celery seed
whole peppercorns
juniper berries
(can also add black caraway (nigella) seeds)

sterilize pint jars and lids (I run mine through the dishwasher while I am bringing the water bath to a boil and heating up the pickling liquid)

Lay a sprig of dill along one wall of a hot pint jar. Start laying beans in on top. Stand the jar up, and keep putting beans upright in the jar, and really pack them in as tight as you can -- they will shrink in processing. When the jar is full of these cordwood-stacked beans, top with 1/2 tsp mustard seed, a shake of celery seed, about five peppercorns, a juniper berry, 1/2 tsp black caraway if you wish -- and ladle in hot vinegar liquid to 1/2" from the top of the jar. Tap the jar on the counter to dislodge any bubbles, wipe the rim and seal the jar. Process 10 minutes from the time the water bath comes back to a boil after you lower the jars in. Allow to mellow for at least two weeks before you eat these.

This is delicious made with asparagus, too.

I'll have to add the Spiced Peaches recipe later -- I forget the proportions for the syrup. I know it's 5 cups sugar, but forget how much cider vinegar and water.

LynnT