Canning Recipes

Spiced Peaches

1.5 cups dry white wine
1.5 cups water
9 T sugar
6 quarter size pieces fresh ginger, crushed
1 pod of cardamom, crushed
6 peaches, peeled, and sliced
1 tabled Vitamin C

Combine wine, water, sugar, ginger, cardamom and vitamin C. Simmer until the sugar is dissolved and syrup reaches desired spiciness. Remove cardamom pod (if you leave it in jars it will create a soapy taste). Place sliced peaches in 1/2 pint jars, pack loosely. Pour syrup over peaches leaving 1/2 inch headroom. Process for 10 minutes. (Can put raw ginger in jars with peaches instead of simmering it in syrup.)


Spicy Pickled Carrots

2 lbs carrots
1 quart white vinegar
1/2 cup water
2 T sugar or honey
2 T mustard seeds
1 T pickling salt
Fresh hot peppers
Garlic (optional)

Slice carrots into quarters. Cut peppers into rings Combine vinegar, sweetener, mustard seeds, and salt. Bring to a simmer until sugar and salt are dissolved. Place carrots, peppers (and garlic) into pint jars. Cover with vinegar mixture and process for 10 minutes.


Dill Pickles
3 lbs pickling cucumbers, cut into spears
2 quarts vinegar (white...can use cider)
1.5 cups pickling salt
Fresh dill (dillweed or dill seedheads)
Garlic cloves
Small fresh hot peppers

Scrub cucumbers and trim the ends off. Slice into quarters. Place 1-3 cloves of garlic, hot peppers, and dill in pint jars. Pack cucumber spears in tightly. Combine vinegar and salt and bring to simmer. Pour vinegar mixture over cucumbers leaving 1/2 inch headroom. Process for 10 minutes.


Mixed Pickles

Mix leftover chopped bits of carrots & cucumbers, with chunks of garlic, dill, hot peppers, and cracked peppercorns. Fill jars. Cover with pickle or spicy carrot brines from above recipes. Process 10 minutes.


Chunky Tomato Sauce
6 lbs tomatoes, chopped
1 c onion, chopped
2 cloves garlic, minced
4 T basil, chopped
1/2 c red wine
1 t sugar
1/2 t peppercorns, crushed
1/2 t pickling salt
2 T vinegar (red wine or balsamic)

Place all ingredients except vinegar in saucepan. Bring slowly to a boil. Lower to a simmer and cook, stirring occasionally, until soft (at least 30 minutes but the longer the better...we cooked ours in a full pot for ~4 hours). Stir in vinegar. Place in jars leaving 1/2 inch head room. Process for 35 minutes in pint jars, 40 minutes for quarts (verify this time...we actually only processed for 25 minutes in pint jars).