Canning ~ Dill Pickles and Roasted Chile & Tomatillo Salsa

Did some canning over the past few days…

3 quarts and 2 pints of Dill Pickles last night ~ had some Spacemaster Cucs, Homemade Pickle Cucs, and Lemon Cucs that were ready to pick. I threw some yellow pickle peppers (??? I swear that is what the container said when I planted them) into the jars too. I think I’ll make relish with the next cucumbers I pick.

august 008

On Sunday I found a salsa recipe that used dried chile pods with fresh tomatillos and tomatoes. I changed it somewhat…see recipe below. It was called Roasted Chipotle Tomatillo Salsa…but I didn’t have smoked-dried jalapenos, so I used Pasilla-Anchos and New Mexico dried Chiles. It’s not hot at all…sorta different tasting type of salsa. My husband enjoyed the flavor, said it would be good on meats as a marinade.

roasted_chile_tomatillo

ROASTED TOMATILLO & PEPPER SALSA

2 lbs 4 oz husked tomatillos
2 lbs roma tomatoes
2 medium onions
1 large head of garlic
4 oz Chile New Mexico (dried pods, with stems broken off)
4 oz Chile Pasilla-Ancho (dried pods, with stems broken off)
1 cup white vinegar
2 tsp sugar
1 tsp kosher salt

(this recipe made 3 pint jars and 6 half-pint jars…or 6 pint jars)

Prepare canning jars as manufacturer directions. Get you canning pot of water boiling!

On a dry flat skillet over medium heat roast chile pods on both sides until they release their aroma and are somewhat pliable. Transfer to a stainless steel or glass bowl and pour 2 cups of hot water over them. I placed them in my SS pot and put a bowl on them to keep them all under water. In about 15-20 minutes puree peppers with the water. Set aside.

Under a broiler roast husked tomatillos, tomatoes, onion and garlic (leave skins on onion and garlic, although break up garlic into cloves) until blackened and blistering. Put tomatoes into a bowl and cover to steam a bit so you take off the skins. Peel onions and garlic. Puree tomatillos, onions, garlic and maters.

Put all of the puree back into large stainless steel pot (don’t forget the chiles) and add vinegar, sugar, and salt. Bring to boil and then simmer for about 1/2 an hour. Ladle salsa into jars with 1/2 inch of head space and put in canner for 15 minutes (25 for Northern Nevada).

I have 3 tomatillo plants that are producing lots of fruit…will be doing a verde salsa next time. 🙂

080509tomatillos

Advertisements

Speedy Kosher-Style Dill Pickles

I’ve been asked by a few people for the recipe I use for my dill pickles ~ guess what?! I remembered to bring the book to work today! 😀

Speedy Dill Pickles ~
pg 102 from Canning & Preserving for Dummines, Karen Ward, Canning Instructor.

Prep Time: 30 minutes
Cooking Time: 5 minutes
Processing Time: 15 minutes for Quarts, 10 minutes for Pints
Yield: 3 quarts or 6 pints

4 pounds pickling cucumbers (I used my garden cucumbers the first time and they turned out great)
6 TBSP Kosher Salt
3 Cups distilled White Vinegar
3 Cups Water
1 TBSP whole mixed pickling spices
18 black peppercorns (I used the black, red, white peppercorns)
3 TBSP dill seed
Fresh dill springs (optional)
2 Cloves peeled garlic, halved into each jar

Start heating up your water bath while you do the rest below ~

1. Wash your cucumbers. Leave them whole if they’re smaller than 4″ in diameter. Cut larger cucumbers into slices or in halves or quarters.

2. Prepare your canning jars and two piece caps according to the manufacturer’s instructions. Keep jars and lids hot.

3. Combine salt, water, and vinegar in a saucepan. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the salt. Keep liquid hot.

4. Snuggly pack the cucumbers into your prepared jars. To each QUART JAR add 1 tsp of pickling spices, 6 peppercorns, and 1 TBSP of dill seed. To each PINT JAR add 1/2 tsp pickling spices, 3 peppercorns, and 1-1/2 tsp dill seed. If you are using fresh dill add a sprig or two to each quart or pint jar in between the inside edge of the jar and the cucumbers. If you are using garlic you add it to this step too.

5. Ladle the hot liquid into your filled jars, leaving a 1/2 inch headspace in the Quart jars and 1/4 inch in the Pint jars. Completely submerge the cucumbers. If they protrude from the jar, adjust them until you have the proper headspace. Release any air bubbles with a non-reactive tool (wood or rubber ~ I use a small, flat wooden knife). Add more liquid to the jar if the level drops from releasing the any air bubbles.

6. Wipe the jar rims; seal the jars with the two piece caps, hand-tighten the bands. Process your filled jars in the water bath.

15 minutes for Quart Jars
10 minutes for Pint Jars

Start your time from the point of boiling!

See chart below for increased time if you are above sea level ~ I have to add an extra 10 minutes of bath time for all of my canning.

High-Altitude Processing Times
1,001 – 3,000 5 minutes
3,001 – 6,000 10 minutes
6,001 – 8,000 15 minutes
8,001 – 10,000 20 minutes

Remove the jars and place them on a clean kitchen or paper towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate and use them with 2 months.

I love listening for the pinging of the jars…sweet music to a canners ears! 🙂

The Great Beet Massacre of Sparks, Nevada

BULLETIN NEWS FLASH! Woman Found Red-handed Massacring 16 Beets in Sparks, Nevada! Ohhhh!!! The HUMANITY of It All! Stay tuned for details!

That would have been the headline on the evening news if anyone saw my kitchen on Saturday afternoon…my first attempt at making Pickled Beets.

What was I thinking? I’ll tell you one thing I was thinking…Beets are pretty hard to peel! It’s not as easy as it sounds! And messy! I’m soooo glad my husband was out of the house when I massacred the beets!

First I boiled the beets for about 30-40 minutes…roots intact with about 2″-3″ of tops.

Then put them in a cold bath. Once somewhat cooled I cut off the root and tops…then pondered how to skin’em. I read that you could just slip the skin off after boiling them. HA! They lied! My sink looked like this when I was finished…

All I kept thinking was “those damned beets are gonna stain my wood floor and 80 year old sink!” Thank goodness for bleach spray.

Then I sliced them about 1/4″ thick…

During all that ~ I had simmering (after a boil) on the stove a pot of sliced onions, apple cider vinegar, sugar, water, salt, and a bag of pickling spices.

Which was then added to the beets and then simmered for 3 minutes before adding to the canning jars…took 40 minutes in the hot bath due to high altitude adjustments. Was able to get 5 pints out of it all.

Oh yeah…made 5 more pints of Kosher Dill Pickles too. We ate all the ones I canned from the garden!

Speedy Dill Pickle Recipe ~ Canning for Dummies

****HEY ALL! COME BACK AND LET ME KNOW HOW YOUR PICKLES TURNED OUT! 🙂 ****

~~~~~~~~~~~~~~

I had a request a few posts back about the pickle recipe I used ~ thought I’d post it here.

It came from Canning & Preserving for Dummies (hee! It’s a great book!)…page 102 ~ Speedy Dill Pickes.

SPEEDY DILL PICKLES ~
This recipe makes an old-fashioned dill pickle in almost the blink of an eye.

Preparation time: 30 minutes
Cooking time: 5 minutes
Processing time: Quarts, 15 minutes; Pints, 10 minutes
Yield: 3 quarts or 6 pints

4 pounds pickling cucumbers (I used regular cucumbers out of my garden, not pickling ones)
6 TBSP kosher or pickling salt
3 cups distilled white vinegar
3 cups water
1 TBSP whole mixed pickling spices
18 black peppercorns
3 TBSP dill seed (I did not have this on-hand so used fresh dill instead)
Fresh dill sprigs (optional)
I added 2 (one whole clove) halved peeled garlic cloves to each jar

1. Wash cucumbers, leave them whole if they’re smaller than 4 inches in diameter. For larger cucs, cut them in slices or lengthwise, in halves or quarters.

2. Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep jars and lids hot.

3. Combine the salt, water, and vinegar in a 3 to 4 quart saucepan. Bring the liquid to a boil over hight heat, stirring occasionally to dissolve the salt. Keep the liquid hot.

4. Snuggly pack the cucumbers into your prepared jars. To each quart jar, add 1 tsp of pickling spices, 6 peppercorns, and 1 TBSP of dill seed. To each pint jar, add 1/2 tsp of pickling spices, 3 peppercorns, and 1-1/2 tsp dill seed. If you’re using fresh dill, add a sprig or two to each jar in between the inside edge of the jar and the cucumbers.

5. Ladle the hot liquid into your filled jars, leaving headspace of 1/2 inch in the quart jars and 1/4 inch in the pint jars. Completely submerge the cucumbers in the liquid. If they protrude from the jar, adjust them until you have the proper headspace. Release any air bubbles. Add more liquid to theh jar if needed.

6. Wipe jar rims; seal the jars with the two-peice caps, hand-tightening the bands. Process your filled jars in the water bath – for quart jars, 15 minutes; for pint jars, 10 minutes; both from the point of boiling. *** PLEASE SEE BELOW FOR HIGH ALTITUDE! *** Remove jars with lifter. Place them on a clean kitchen or paper towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate and use them within 2 months.

~~~~ HIGH-ALTITUDE PROCESSING TIMES! ~~~~
Altitude in Feet ~ Increase in your Processing Time
1,001-3,000 ~ 5 minutes
3,001-6,000 ~ 10 minutes
6,001-8,000 ~ 15 minutes
8,001-10,000 ~ 20 minutes

Since I live in Sparks, NV I had to add 10 more minutes to my hot bath for a total of 20 minutes.

My husband loves these pickles…I only have 1 jar left of the 6. Better make more of them!