ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
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Make sure your canning equipment is scrupulously clean, and
Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid.
Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes.
Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Cover cukes with salt water for 14 days.
Drain, rinse and slice.
Soak overnight, covered with alum water.
Drain; rinse. Soak overnight with vinegar.
Drain.
Add 10 pounds sugar and 1 box pickle spices.
Cover.
Set until sugar is dissolved.
Use sterilized canning procedures.
Cook the vinegar, water and pickle salt for 3 to 5 minutes. Pour over fiddleheads that are already in canning jars.
Once this is done, place each amount of spice in each jar.
Seal jars; cook for 5 minutes in canner.
inegar, 3/4 cup sugar, canning salt, mustard seed and cinnamon
In large bowl soak cucumbers in canning salt and water (enough to cover) for 30 minutes; drain. Rinse in cold water.
Toss cucumbers with onion rings, green pepper and celery.
Bring to boil apple cider vinegar, 2 quarts water and canning salt.
Put into sterilized quart jars garlic, pepper and dill. Pack jars full of small pickling cucumbers which have been thoroughly cleaned.
Pour boiling solution over cucumbers, filling jars and seal with hot sterilized lids.
Let stand a few weeks before serving.
hours.
Prepare home canning jars and lids according to
Combine cucumbers, onions and peppers in a large bowl. Sprinkle with a quarter cup canning salt and cover with cold water.
Let stand 2 hours.
Slice tomatoes and onions.
Layer alternately, sprinkling each layer with canning salt.
Use a crock or closed vessel to place these layers and let set overnight.
Drain well and squeeze gently as you place in cooking vessel.
Cover with this mixture vinegar, pepper, allspice, dry mustard, cloves and celery seed.
Simmer slowly for 1 hour.
Makes 6 quarts.
Sprinkle first 3 ingredients with salt and celery seed.
Mix sugar and vinegar and pour over pickle mixture.
Store in jar in refrigerator.
These pickles will keep indefinitely, but they are so good, they won't be around for long.
minutes. Pack the watermelon pickle into the hot, sterilized jars
Prepare sushi rice according to your favourite recipe.
Cut the dill pickle into 4-8 wedges, depending on personal preference and the size of the pickle.
Place one sheet of nori on a bamboo sushi rolling mat. Spread a thin layer of rice on the nori (to do this, I use a fork, dampened with warm salt water).
Spread a line of peanut butter (approximately 1 heaping tbsp - more or less, depending on personal preference) along the rice, and arrange a singe row of pickle wedges on top of the peanut butter.
Roll, cut, and enjoy!
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
rying pan and add the pickle slices, sauteeing them over medium
Add oil and butter to a large frying pan, heat until melted.
Add onion and saute until nearly transparent.
Add green beans, stirring until heated.
Add pickle juice and dill, stir to coat, and serve hot.
Depending on the pickle juice used, a little sugar might be needed if the dish is too sour for your taste.
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
Scramble eggs in butter til done.
Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
Salt and pepper to taste.
Top with other slice of bread.
You could toast your bread or add mayonaise to bread before sandwiching.
ot.
Pour into prepared canning jars, leaving about 1\" for