Canning Recipes

Peach & Almond Conserve
(Based on a recipe for Plum & Hazelnut Conserve just substituting fruit & nuts)
2 lbs Peaches, peeled, pitted and chopped
2 lbs sugar
.5 lb sliced almonds

Layer peaches and sugar in a nonreactive pot. Let sit for at least 2 hours. Cook over low to medium heat, slowly bringing to a boil. Make sure that all of the sugar is dissolved. Boil for ~15 minutes. (When we made this, we cooked a pot full of it for at least 4 hours.) Check for gelling. Place in sterilized jars and process for 10 minutes.


Bread & Butter Zucchini Pickles
4 lbs zucchini, sliced (can use mix of zucchini & yellow squash)
1 lb onion, sliced
1/4 c pickling salt
2 1/4 c cider vinegar
1 1/4 c sugar
1 T mustard seeds
1 t ground tumeric

Toss vegetables with the salt. Let stand until softened. Drain the vegetables well. Boil vinegar, sugar & spices. Add vegetables and bring slowly to a boil. Simmer for 5-7 minutes. Place vegetables and liquid into pint jars leaving 1/2 inch headroom. Process for 10 minutes. Allow to sit for a couple of weeks before opening.


Spicy Corn Relish
12 ears of corn
3 Ancho or Chipotle chiles, rehydrated, seeded and chopped
1 3/4 c honey
2 T pickling salt
1 T mustard seed
1/4 t turmeric
2 3/4 c cider vinegar
1/2 c water
2 c onion, chopped
1 1/2 c celery, chopped
1 c sweet red peppers, chopped

Par-boil corn until bright yellow. Cut kernels off.
Combine honey, salt, mustard seed, turmeric, vinegar, and water. Bring to a boil. Boil until honey and salt are dissolved. Add corn, onion, celery & sweet peppers. Bring to a boil, stir often until onions and celery are tender. Approximately 30 minutes. Add chiles and stir. Place in pint jars and process for 15 minutes.


Zucchini Vegetable Strips
1 lb zucchini
1 lb carrots
1/2 lb leeks
1 T kosher salt
2 c vinegar
1/2 c water
1/2 c honey
4 T fresh herbs, chopped
1/2 t peppercorns, crushed

Julienne zucchini, carrots & leeks. Toss with salt. Let stand until softened. Drain and rinse. Mix vinegar, honey, herbs & pepper in saucepan. Bring to a boil until honey is completely dissolved. Place vegetables into sterilized jars. Pour herbed liquid over vegetables leaving 1/2 inch headspace. Process half-pints 15 minutes, full pints 20 minutes.


Barbecue Sauce
2 T canola oil
2 onions, chopped
3 garlic cloves, minced
6 large tomatoes torn into chunks (removing core)
1 c dark beer or red wine
3 T honey
1 T worcestershire sauce
4 T vinegar
1 t mustard
1 t green peppercorns, crushed
1/2 t salt
1 T hot sauce
1 T molasses

Saute onion & garlic until translucent. Add tomatoes, beer/wine, honey, worcestershire, vinegar, mustard, peppercorns & salt. Bring to boil and boil for 30 minutes (or a few hours!) until thickened. Puree until smooth. Add hot sauce and molasses to taste. Return to a boil until sauce reaches desired thickness. Place in sterilized jars and process for 20 minutes. Yield ~3 cups.


Tomato Bruschetta
9 c chopped tomatoes (cored) or cherry tomatoes
6 garlic cloves, minced
6 shallots, minced
1 c fresh basil cut into ribbons
1/4 c fresh oregano
3 T white vinegar
2 T balsamic vinegar
1.5 t pickling salt
1/2 t peppercorns, crushed

Combine all ingredients except balsamic vinegar and let rest for 15 minutes. Heat on high for 5 minutes. Remove solid ingredients and set aside. Reduce juices by half. Add balsamic vinegar and pour over solid ingredients. Place in sterilized pint jars leaving 1/2 inch headspace. Process for 20 minutes.