Eating: eat sugar snap peas as fresh as possible, within four or five days of harvest.
Storing: To store them, put whole, unwashed peas in a perforated plastic bag in the crisper drawer of your refrigerator.
Freezing: Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes, rinse under cold water to stop cooking process, drain well, and pack into airtight containers such as zip-lock freezer bags. [It is best to remove strings from sugar snap peas before freezing: snap off stem tip toward the flat side of the pod and pull downward.]
Tips from From Asparagus to Zucchini
Showing posts with label Preserving. Show all posts
Showing posts with label Preserving. Show all posts
Pepper Jelly
Yield: twelve 4-oz jars
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
Green Tomato Chutney
12 - 15 medium green tomatoes
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
1 red bell pepper, minced
2 cups cider vinegar
1/2 cup red currant jelly
2 cups sugar
1/2 cup lemon juice
1 green pepper, chopped
1 cup raisins, chopped
1 Tbsp ground ginger
1/4 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp salt
Scald, peel, and finely chop tomatoes. Add remaining ingredients to tomatoes in a large saucepan and simmer over low heat until liquid becomes thick. Pour into sterilized jars prepared for canning. (Process in a boiling water bath for 10 minutes). Consult a canning book for more info about processing in a water bath.
From Old Fashioned Tomato Recipes, Bear Wallow Book
Refrigerator Pickles
2 cups distilled white vinegar
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
1 cup sugar
1/4 cup kosher or pickling salt
8-10 medium cucumbers, sliced 1/8” thick
1 large white onion, thinly sliced
2 - 4 cloves garlic, thinly sliced
1/2 green bell pepper, sliced into 1/8” strips
2 Tbsp dill seed
1 tsp mustard seed
1 tsp whole peppercorns
1/2 tsp celery seed
Prepare 1 half-gallon or 2 quart canning jars and lids
Whisk together the vinegar, sugar, and salt in a medium bowl to dissolve sugar. Set aside.
Layer the cucumbers, peppers, onions, garlic and spices in the jar(s). Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar(s) tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.
Serve after 1 week or continue to store in the refrigerator for up to 3 months.
Adapted from The Gardeners’ Community Cookbook
Squash Pickles
Makes 6-7 pints
2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion
In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.
Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.
Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.
Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook
2 quarts distilled white vinegar (of 4-6% acidity)
4 cups granulated sugar
6 Tbs. salt
4 tsp celery seed
4 tsp dill seed
4 tsp ground tumeric
2 tsp dry mustard
4 quarts (~5 lbs) thinly sliced zucchini or other summer squash
1 quart (~3-4 large) thinly sliced onion
In a saucepan, combine the vinegar, sugar, salt, celery seed, dill seed, turmeric and mustard. Bring to a boil over medium-high heat. Mix the squash and onion slices n a ceramic bowl, pour the vinegar mix over, and let stand at room temperature for 1 hour.
Sterilize jars, lids, rings and all utensils in boiling water for 15 minutes. Remove and place upside down on towels.
Bring squash mix to boil over medium-high heat, and cook for 3 minutes. Pack immediately into hot sterilized jars leaving ½ inch headspace. Wipe rims, etc., cover with lids and tighten rings. Place jars on rack in boiling water to cover jar tops by 2 inches. Boil jars for 10 minutes. Lift out jars and let stand until cold. Check the seals – they should be slightly depressed. Store any that didn’t seal properly in fridge. Store for at least one week before eating. Refrig. After opening.
Submitted by Cheryl Rowell, from James McNair’s Squash Cookbook
Garlic-Dill Pickles
Makes ~ 5 quarts
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
Sweet Cucumber Pickles
7 cups sliced cucumbers
1 cup onions, diced
1 cup peppers, diced
1 cup white vinegar
2 cups sugar
2 Tbs. celery seed
1 Tbs. salt
Allow to set for at least two hours, pack into clean canning jars, pack with juice, store in cool environment.
Submitted by Cheryl Rowell
1 cup onions, diced
1 cup peppers, diced
1 cup white vinegar
2 cups sugar
2 Tbs. celery seed
1 Tbs. salt
Allow to set for at least two hours, pack into clean canning jars, pack with juice, store in cool environment.
Submitted by Cheryl Rowell
Eggplant in Oil
Makes 6 cups
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
Summer Squash Ice Box Pickles (Sweet)
Yield is 2 quarts, but halve the recipe for 1 (or make both and share with your neighbors!)
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
7 cups thinly sliced zucchini, summer squash or a combination
1 cup thinly sliced onions
1 cup grated carrot
1 green pepper, chopped finely
1 cup cider vinegar
2 cups sugar
1 Tbs. pickling salt
1 Tbs. dill seeds
Combine all ingredients in a large, non reactive bowl. Mix well and refrigerate overnight.
Pack the vegetables tightly into quart jars. Cover with the brine (juice). Refrigerate. These pickles keep well in the fridge for up to three months.
Submitted by Cheryl Rowell from a recipe donated by Jude Gates
Zucchini Relish
Makes 8 – 10 cups (small canning jars).
10 cups zucchini, cut into small cubes (about 4 pounds)
4 cups chopped onion
5 Tablespoons kosher salt
Mix together and add kosher salt. Let stand overnight. In the morning, rinse with cold water and allow to drain in colander. Put zucchini/onion mixture into a large pot.
Add:
1 Tablespoon cornstarch
2 Tablespoons celery seed
1 green pepper, finely chopped
1 red pepper, finely chopped
5 cups sugar
1 teaspoon black pepper
1 Tablespoon turmeric
2 1/2 cups white or cider vinegar.
Mix well. Bring to a simmer, then simmer for 30 minutes. Pour into hot, sterilized jars. Seal. Do not process.
NOTE: I have had trouble with the seal failing, so I keep in refrigerator for up to a year. This is my family’s favorite relish. Great on hot dogs, hamburgers. Can also be put over cream cheese and served with crackers as an appetizer.
Submitted by Jude Gates
10 cups zucchini, cut into small cubes (about 4 pounds)
4 cups chopped onion
5 Tablespoons kosher salt
Mix together and add kosher salt. Let stand overnight. In the morning, rinse with cold water and allow to drain in colander. Put zucchini/onion mixture into a large pot.
Add:
1 Tablespoon cornstarch
2 Tablespoons celery seed
1 green pepper, finely chopped
1 red pepper, finely chopped
5 cups sugar
1 teaspoon black pepper
1 Tablespoon turmeric
2 1/2 cups white or cider vinegar.
Mix well. Bring to a simmer, then simmer for 30 minutes. Pour into hot, sterilized jars. Seal. Do not process.
NOTE: I have had trouble with the seal failing, so I keep in refrigerator for up to a year. This is my family’s favorite relish. Great on hot dogs, hamburgers. Can also be put over cream cheese and served with crackers as an appetizer.
Submitted by Jude Gates
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