canning

No sugar needed to make these delicious canned peaches.&nbsp;

Canned Peaches without Sugar

Jars, Lids, and Rings

Canner Tongs, Canning jar holder, Canning Pot

Cutting Board, Paring knife

Colander

& teaspoons

Peaches peaches

Lemon

Honey

water

Once you are ready to begin, get your stations ready. First step is to sterilize your jars and lids.

I ran my jars through the sterilize option on my dishwasher. If you don't have a dishwasher just clean them with hot soapy water as best you can. You want your jars to be really clean to avoid any bacteria that might get in.

Also add your lids and rings to a pot and simmer until ready to use.

Peel your peaches either using the water bath method or with a peeler. I used the water bath method which is this. Get a pot of boiling water going. Have a bowl of ice water ready for cooling. Gently add in a few peaches, and then leave for 30 seconds in the boiling water. Quickly remove to the ice water to cool for one minute.

Then if the peaches are ripe the skins should just peel off super easily.

Then take your peaches, slice it in half and remove the pits.

I removed the little bit of red next to the pit...and sliced my peaches into 1/4 inch slices.

Then add them to the jar.I always stuff as many peaches as I can get in there until I get to the threads of the jar top.

To the jars: Add first one teaspoon of lemon juice to preserve color.

Then in a separate bowl you take 7 cups of warm water and mix in 1/3 cup of honey. I love this picture. It's artsy-fartsy.

Pour the honey water combo into your jars leaving about 1/2 inch of headroom. I would also jiggle the jar to release any pockets of air.

Next add the lids and rings to the top of the jars. You can use a fork to get the lids out of the simmering water or one of those cool canning magnets. Don't screw on the rings too tight. Place the jars into your canner and make sure there is 1 inch of water above the tops of the jars. Once the water is boiling boil your jars for 15-20 minutes. The canning manuals will tell you to cook them for 20-25 minutes but I choose to do it for 15 minutes.

After the time is up remove the jars on a towel to cool. Make sure to not have the jars touch each other. And do not touch them or mess with them as this can mess up the processing as well. The lids will "pop" as they cool. I love hearing that sound...

If for some reason once they are all cool you have a jar that didn't pop, that means it didn't seal right. So you can go ahead and eat right away or save in your refrigerator for up to a week or two.

Here&#x27;s a completely tutorial on how to preserve fresh summer peaches at home so that you can enjoy them year round!

How to Can Peaches

lbs peaches ((1.8 kg))

lemon juice

sugar ((400 grams))

water ((950 ml))

vanilla bean vanilla extract

With a paring knife, slice a shallow &quot;x&quot; into the bottom of each peach. Fill a large bowl with cold water and ice.

Bring a large pot of water to a boil. Drop a few peaches into the boiling water for 30 seconds. Use a slotted spoon to remove the peaches from the water and immediately place them in the ice water. Repeat with the remaining peaches.

Fill another large bowl with water and add the lemon juice.

Starting with the corners of the &quot;x&quot; on the bottom of the peaches, use your fingers to peel the skin off. Place the peeled peaches in the lemon water to prevent them from browning.

Slice the peaches and discard the pits. If desired, scrape the red flesh from the cavities (as it browns over time). Return the peaches to the lemon water while you prepare the syrup.

In a large saucepan, combine the quart of water and 2 cups of sugar over medium heat and stir to dissolve the sugar. Add the vanilla bean, if using. Add the sliced peaches and bring to a boil, then turn off the heat.

Place the sliced peaches in sterilized jars, packing them fairly tightly. Pour the hot syrup over the peaches into the jars, leaving 1/2 inch head space. Discard vanilla bean. Wipe the tops of the jars clean and cover with lids.

Process jars in a large pot of boiling water for 20 minutes, making sure the jars are completely covered with water the entire time.

Let cool completely. Then store in a cool dry place and consume within a year.

This is actually my friend's mom's recipe.  But I have made it three years in a row now and canned hundred's of jars.  We usually have a bumper tomato crop and are able to pick green tomatoes from the garden.  If they are on the small side use two for each one large tomato listed in the recipe.  I usually pick one day and do six batches at once and can them well into the night.  Also please note that when you put two or three batches in one large pot sometimes the bottom can burn one trick I use to prevent that is to take a wire coat hanger and bend it into a &quot;V&quot; and put it on top of your element under the pot I know sounds weird but it works!  Cooking time does not include canning time.

Green Tomato Salsa

green tomatoes

tomatoes

white onions

red pepper

green peppers

yellow peppers

(14 tomato sauce

(14 tomato paste

salt

vinegar (I like red wine

garlic

jalapeno

Chop all tomatoes into small pieces, throw into a large stock pot.

I like to run the onions and peppers through the food processor to keep tears to a minimum and to keep large pieces fairly small.  Not processed enough to puree though.  Or you can chop with a knife.

Take the jalapenos or any combo of hot peppers you like and run them through the food processor til very minced (nobody likes a big bite of hot pepper.  I usually do 1/2 c of processed peppers for my mild, 1 c for medium and 1 1/2c - 2 c for hot.  It does get hotter the longer it sits in the cupboard.

Throw all the chopped vegetables and remaining ingredients into the stock pot and bring to a boil.  Boil on low for one hour.

Prepare your jars for canning.  Heat jars and lids.

Ladle hot salsa into hot jars, wipe rims, place hot lids on jars and put screw bands on and finger tighten.

Process in a hot water bath for fifteen minutes.

I made this during tomato season, but liked it as a base for soup instead. It was very good

Summer heat came late and left a bit early this year...leaving lots of green tomatoes!  This &quot;throw together&quot; green tomato salsa was declared &quot;the best salsa I've ever had&quot; by my brother-in-law.  Cooking time includes canning process.

Green (Un-Ripe) Tomato Salsa for Canning

lbs green tomatoes, chopped small (as you prefer for salsa)

yellow onions, chopped (4 cups)

jalapenos, chopped with seeds (1/2 cup)

red bell peppers, chopped (2 cups)

garlic cloves,

fresh cilantro, chopped

lime juice

vinegar

cumin

oregano leaves

pepper

cayenne (optional,

sugar

Combine everything in a large pot, mixing well.  Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.  

To continue canning, bring salsa to a boil. 

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace.  Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.  

Remove carefully and let sit for 24 hours.  Check lids for seal, and refrigerate any unsealed jars.

This was great!  I made two batches, the first with green Roma tomatoes & I put most of the ingredients in the food processor.  This batch was a light orange.  Second batch I used the real green tomatoes (Big Boy & Early Girl) and cut up the ingredients into a more chunky size, and cut all the other ingredients by hand also.  The texture of this salsa was much more chunky and was very green with red highlights.  Both recipes were great and it's a wonderful way to use up the green tomatoes.

A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed.  This yields about 7-1/2 cups of Jam.

Tomato Pineapple Jam

lbs firm ripe tomatoes, skinned

(20 ounce) can crushed pineapple, drained

liquid pectin

Blanch tomatoes in boiling water about 10 seconds to loosen skins. 

Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups). 

Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes. 

Meanwhile, drain pineapple, saving syrup. 

Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching. 

Add drained tomatoes, pineapple, lemon juice and sugar. 

Bring to full rolling boil that cannot be stirred down. 

Pour into hot sterilized jars. Seal at once with lids and rings. 

Allow to cool and seal, then store in a cool place.

Fiery Easy Pickled Scotch Bonnet Peppers give a kick to everything from grilled meats, fish, soups, stews, legumes and sauces.

Easy Pickled Scotch Bonnet Peppers

Scotch Bonnet peppers

filtered water

white vinegar

bay leaves (optional)

dill (optional)

Wearing gloves, rinse off Scotch Bonnet peppers and slice into evenly sized pieces (I left some whole and some sliced in pieces).

With your gloves still on, pack the peppers into your glass jars (or one very large tight-fitting lid). Add a clove of garlic to each jar. If using one large jar, add them all into that jar. Add in the bay leaves and dill (if using).

In a medium saucepan, combine water, vinegar, salt, and sugar.

Bring water to a low simmer and stir until sugar and salt are just melted (not boiling).

Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with peppers.

Process jars in a boiling water bath for 10 minutes.

Remove.  Cool and store in your refrigerator for up to 2 months.

These pickled Scotch Bonnet peppers are ready to eat in 24 to 48 hours.

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do.  One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

Wonderful Salsa

tomatoes, peeled,

onions, chopped

jalapeno pepper, chopped

(15 tomato sauce

(12 tomato paste

Mix all together and bring to a slow boil for 10 minute.

Seal in jars and cook in hot water bath for 10 minute.

This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

This is the best.  I've made two batches and used Cherry Tomatoes from my garden.  For the second batch, I added one extra teaspoon of Cumin and a little more hot peppers to make it hotter, more like a Medium hot.  I also froze the salsa instead of canning it and used the Gladware containers.  I had read a warning from the Cooperative Extension not to can salsa because the vegetables in it make it unsafe to can.  I will make this salsa for years to come.

After doing a bit of research in the world of Indian pickling I'm going to have to say that this Indian Pickle from Put 'em Up! aren't likely to be found anywhere in Mumbai or Kashmir.  These pickles made from cucumbers, cauliflower, onions, and carrots struck me as more of an Indian accented giardiniera or piccalilli, and a perfect sandwich pickle.

Indian Pickle Recipe | Cook the Book

cucumbers, peeled, seeded, and diced

onions,

cauliflower,

carrots,

cider vinegar

ginger

mustard powder

turmeric

curry powder

Toss the cucumbers, onions, cauliflower, and carrots with the salt and drain in a colander for 2 hours. Rinse thoroughly.

Combine the vinegar, water, sugar, ginger, mustard powder, turmeric, and curry powder in a large nonreactive stockpot and bring to a boil. Add the drained vegetables and return to a boil. Simmer for 5 minutes.

Refrigerate: Ladle into bowls or jars. Cool, cover, and refrigerate for up to 3 weeks.Can: Use the boiling-water method. Ladle into clean, hot half-pint canning jars, covering the solids by 1/4 inch with liquid. Leave 1/4 inch of headspace between the top of the liquid and the lid. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year. 

This recipe is from the book &quot;Small Batch Canning&quot; by Topp and Howard.  I haven't made this yet but the peaches are starting to hit the farmer's market and it looked simple and easy.

Microwave Peach Jam With Orange Liqueur

peaches,

orange liqueur (or frozen orange juice concentrate, thawed)

Place peaches and sugar in a deep 8 cup microwavable container.

Microwave, uncovered, on High (100%) for 7 minutes, stirring twice.

Microwave uncovered, on High for 12 to 15 minutes or until mixture will form a gel, stirring every 4 minutes.

Ladle into sterilized jars and process 5 minutes in boiling water.

Love this recipe! super easy and delish. Agree with consistancy and how I corrected it is  to continue to microwave longer at 2-3 minutes intervals stirring and checking gel until it is correct. can be anywhere from extra 3-9 minutes based on microwave watts and humidity factors

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!

Pickled Jalapeno Peppers

jalapeno peppers

white wine vinegar

(To prevent bursting, cut two small slits in whole peppers.).

Pack peppers tightly into clean, hot jars.

Combine vinegar and water; heat to a simmer.

Pour hot vinegar over peppers, leaving 1/2 inch headspace.

Add pickling salt and a clove of garlic to each jar then seal.

Process in boiling water bath for 10 minutes.

Made this recipe for my husband. Added onion slices and carrot slices. OMG!!! Hubby was surprised, said they were the best he ever tasted including store bought. I had to give them a try, they were fantastic. The whole family wants them now.

This was my husband's grandmother's recipe. It is so good. Store-bought pickles don't even come close. This is a good recipe for anyone who would like to try pickling, but hasn't done it before. It's quite straight forward, not a lot of ingredients.

Bread and Butter Pickles

cucumbers

onions, thinly sliced

celery seed

mustard seeds

Combine cucumbers, onions, salt and ice in a large bowl.

Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).

Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.

Bring almost to a boil, but DO NOT ALLOW TO BOIL.

Seal in sterilized jars, 10 minutes in a hot water bath.

Easy way to sterilize jars: Wash them well in hot soapy water.

Put on a cookie sheet, right side up, at 225&deg;F for 15 minutes.

Turn off oven and leave them in there until you need them.

This was a great recipe. My girlfriend and I made these pickles on Saturday, and we ate two jars at Sunday supper with the family. Even just a day later, they were great! We also used the same recipe to make a couple jars of relish (same recipe and process, just cubing the cucumbers nice and small and cooking it all down in a pot before canning).<br/><br/>The only problem we had with this recipe was that we were using pint jars instead of quart jars. I anticipated that if this recipe (specifically the brine/syrup of it) would fill 3 quart jars, it should nearly fill 6 pint jars. I had extra cucumbers, enough to fill 8 pint jars, but had to end up making 3 batches of syrup to fill 8 jars. It may be that our 500ml jars here in Canada are slightly different sizes than your imperial pint jars. Or it may be that I didn't pack enough cucumbers into each jar (which would displace the liquid and make it go further). Either way, I'll be making this again (perhaps with some of my own variations, as well). Thanks for the recipe!

These pickles are so much better tasting then the kind you buy in a jar. Fresh from the stove and chilled in the refrigerator to your table for your summer evening barbeque. Prep time does not include chill time.

Easy Bread and Butter Pickles

cucumbers,

onion,

dry mustard

red pepper flakes

Combine cucumbers, onion, vinegar, sugar, salt, mustard seeds, dry mustard, turmeric, crushed red pepper, and celery seeds; heat to boiling over high heat, stirring occasionally.

Pour cucumber mixture into a large bowl; cool to room temperature, stirring occasionally.

Cover and chill overnight before serving.

You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks.

Oh M Y. Followed this exactly.  These are the bomb. So good, but MUST let sit at least overnite to gather the full flavor so everything melds together. Will tell you that first off, seemed more salty, more vinegar than anticipated. Let sit, undisturbed for 2 days. P E R F E C T I O N. Thanks, Karen!

How to make sweet sliced cucumber bread and butter pickles, perfect for sandwiches.

lbs pickling cucumbers (fresh from the market)

salt salt

white distilled vinegar (5% acidity)

apple cider vinegar (5% acidity)

celery seeds

cinnamon stick

allspice berries allspice

"I am going to try this. My favorite.  And funny thing. My mom made watermelon rind pickles. But haven’t had any for 45 years.  I miss them"

Rinse and slice the cucumbers: Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl.

Salt, chill, and drain the cucumber slices: Add the sliced onions and all of the pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth). Cover with a couple of inches of ice.
Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again.

Sterilize the jars: If you are planning to store your pickles outside of the refrigerator for any length of time, you will need to sterilize your jars before canning, and heat the filled jars in a hot water bath after canning.
If you are planning to eat the pickles right away and store them the whole time in the refrigerator, you can skip the water bath step. It's still a good idea to sterilize the jars first, you can do that by running them through the dishwasher, or placing them in a 200°F oven for 10 minutes.
To sterilize the jars for canning, place empty jars on a metal rack in a large, 16-qt canning pot. (Jars must rest on a rack in the pot, not on the bottom of the pot). Fill with warm water and bring to a boil. Reduce heat to warm to keep the jars hot and ready for canning.
Remove with tongs or jar lifters one by one as you can the cucumbers.
Sterilize the lids by bringing a pot of water to a boil and pouring water over a bowl containing the lids.

Make pickling syrup: In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the pickling spices. (Do NOT add salt.) Bring to a boil. Once the sugar has dissolved, add the sliced cucumbers and onions. Bring to a boil again. As soon as the sugar vinegar solution begins boiling again, use a slotted spoon to start packing the hot jars with the cucumbers and onions.

Pack jars, add pickling syrup: Pack jars to an inch from the rim with the cucumbers and onions. Then pour hot vinegar sugar syrup over them to a half inch from the rim.
Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band.

Process in hot water bath: If you are planning to store pickles outside of refrigerator, you will want to process the filled jars in a hot water bath.
Return filled jars to the same canning pot with its already hot water. Water level needs to be at least one inch above the top of the cans.
Bring to a boil and let boil hard for 15 minutes, or 20 minutes for altitudes of 1001 to 6,000 feet. Over 6,000 feet, boil for 25 minutes. Remove jars from pot.
Let cool down to room temperature. Jars should make a popping sound as their lids seal. If a lid doesn't properly seal, do not store the jar outside of the refrigerator.

"I LOVE LOVE LOVE your recipe, I have doubled it &amp; made it a few times in one month, can't get enough of it, but one thing, why the ice on top ? Is it a secret ?"

"I have made this recipe first with my grown and harvested cucumbers then farmers market cucumbers, because these taste so much better than anything I can buy. It's easy and I love knowing all the ingredients in my food. Thank you for another winner!"

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