Pickling

    Pickling

     Sweet Apple Relish

    4 lbs apples, peeled, cored and sliced thin
    1 1/4 cups white vinegar
    1 cup sugar
    1/2 cup light corn syrup
    2/3 cup water
    1 1/2 tsp whole cloves
    2 sticks cinnamon (3 inch pieces) broken up
    1 tsp whole allspice

    Immerse apples in a solution of 1/2 teaspoon ascorbic acid and 2 quarts water to prevent browning. Combine all ingredients except apples and bring to a boil. Drain apples and add to mixture. Simmer 3 minutes, stirring occasionally. Pack fruit into hot jars, leaving 1/2 inch headspace. Fill jars 1/2 inch from top with boiling hot mixture. Remove air bubbles. Wipe jar rims. Adjust lids. Process in a boiling water bath.

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    *Note: When processing time is less than 10 minutes, jars need to be sterilized prior to filling

    Pickled Corn Relish
    10 cups fresh whole kernel corn (16 to 20 medium-size ears), or six 10-ounce packages of frozen corn
    2 1/2 cups diced sweet red peppers
    2 1/2 cups diced sweet green peppers
    2 1/2 cups chopped celery
    1 1/4 cups diced onions
    1 3/4 cups sugar
    5 cups vinegar (5%)
    2 1/2 tbsp canning or pickling salt
    2 1/2 tsp celery seed
    2 1/2 tbsp dry mustard
    1 1/4 tsp turmeric

    Yield: About 9 pints
    Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole kernels from cob or use six 10-ounce frozen packages of corn. Combine peppers, celery, onions, sugar, vinegar, salt, and celery seed in a saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix mustard and turmeric in 1/2 cup of the simmered mixture. Add this mixture and corn to the hot mixture. Simmer another 5 minutes. If desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4 cup water) and stir frequently. Fill jars with hot mixture, leaving 1/2- inch headspace. Adjust lids and process.

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    Fig Pickles

    Yield: About 8 pints

    4 quarts firm-ripe figs

    3 cups sugar

    2 quarts water

    2 cups sugar

    2 sticks of cinnamon

    1 tablespoon whole allspice

    1 tablespoon whole cloves

    3 cups vinegar

    Peel figs (if unpeeled is preferred: pour boiling water over figs and let stand until cool; drain). Add 3 cups sugar to 2 quarts water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar. Tie spices in cheesecloth bag and add to figs. Cook gently until figs are transparent. Remove from heat, cover and let stand 12-24 hours in refrigerator. Remove spice bag. Heat to simmering; pack hot into hot jars. Leave 1/2 inch headspace. Adjust lids and process.

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    If you wish to can pole or bush beans, but do not have access to a pressure canner, you can pickle beans using the following research-tested recipe available here.

    Pickled Sweet Green Tomatoes

    Yield: About 9 pints

    10 to 11 lbs of green tomatoes (16 cups sliced)

    2 cups sliced onions

    1/4 cup canning or pickling salt

    3 cups brown sugar

    4 cups vinegar (5%)

    1 tbsp mustard seed

    1 tbsp allspice

    1 tbsp celery seed

    1 tbsp whole cloves

    Procedure: Wash and slice tomatoes and onions. Place in bowl, sprinkle with 1/4 cup salt, and let stand 4 to 6 hours. Drain. Heat and stir sugar in vinegar until dissolved. Tie mustard seed, 8 allspice, celery seed, and cloves in a spice bag. Add to vinegar with tomatoes and onions. If needed, add minimum water to cover pieces. Bring to boil and simmer 30 minutes, stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked. Remove spice bag. Fill jar and cover with hot pickling solution, leaving 1/2-inch headspace. Adjust lids and process.

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    Pickled Green Tomato Relish

    Yield: 7 to 9 pints

    1 qt water

    10 lbs small, hard green tomatoes

    1-1/2 lbs red bell peppers

    1-1/2 lbs green bell peppers

    2 lbs onions

    1/2 cup canning or pickling salt

    4 cups sugar

    1 qt vinegar (5%)

    1/3 cup prepared yellow mustard

    2 tbsp cornstarch

    Procedure: Wash and coarsely grate or finely chop tomatoes, peppers, and onions. Dissolve salt in water and pour over vegetables in large kettle. Heat to boiling and simmer 5 minutes. Drain in colander. Return vegetables to kettle. Add sugar, vinegar, mustard, and cornstarch. Stir to mix. Heat to boil and simmer 5 minutes. Fill sterile pint jars with hot relish, leaving 1/2-inch headspace. Adjust lids and process.

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    There are currently no safe, tested recipes for pickling summer squash followed by boiling water canning. There are a few pickled squash recipes that can be made, but they must be refrigerated.

    Refrigerator - Squash n’ Onion Relish

    4 cups tender yellow squash, (finely sliced for pickle style or diced for relish style)

    1 cup finely chopped onions

    1 red sweet pepper, chopped

    1 green sweet pepper, chopped

    1/4 cup pickling salt (regular salt will substitute)

    1 ½ cups sugar

    1 cup white vinegar

    1 teaspoon mustard seed

    1 teaspoon celery seed

    1 teaspoon turmeric (optional: for chutney flavor)

    Directions: Slice or chop all vegetables into a clean bowl. Pour over 1/4 cup salt and 1 cup water. Let stand 1 hour in the refrigerator. Drain well and rinse with cold water twice. Bring vinegar, sugar, mustard seeds and celery seeds to a boil. Pour hot mixture over rinsed vegetables. Place mixture into a refrigerator safe container with a sealable lid. Refrigerate until cool, then use as needed. The unused portion can be kept for up to 7 days in the refrigerator.

    Pickled Bread-and-Butter Zucchini

    16 cups fresh zucchini

    4 cups onions, thinly sliced

    1/2 cup canning or pickling salt

    4 cups white vinegar (5%)

    2 cups sugar

    4 tbsp mustard seed

    2 tbsp celery seed

    2 tsp ground turmeric

    Yield: About 8 to 9 pints

    Procedure: Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with mixture and pickling solution, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in table below:

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