Pickling - Canning - Dehydrating

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Joined: 03/16/15
Posts: 53852
Pickling - Canning - Dehydrating

Post your favorite recipes for pickling, canning or dehydrating your favorite fruits, veggies and meats! This means everything from canned tomatoes to jerky! Jellies and jams too! Post 'em all here!

Joined: 04/07/02
Posts: 25

Does anyone have a recipe for making applesauce and canning it? Apple picking season is coming up in the northeast and my kids love applesauce, I would love to go apple picking and make some applesauce for the winter.

Joined: 04/07/02
Posts: 25

Another question, can butternut sauce be either frozen or canned? Our squash plants really took off and we have so many of them. The kids love it and I don't want to lose any of the squash.

Joined: 03/16/15
Posts: 53852

This is what I was able to find on the squash....

http://doityourself.com/vegetables/preparingandpreservingsquashandmelons.htm

Winter Squash

You always cook winter squashes before eating, either baked in their skins, or peeled and steamed or boiled. Acorn squash is usually cut in half and baked; butternut can be baked or peeled, cubed and steamed. Large Hubbard squash is most manageable if you cut it into sections and bake these in a buttered baking dish at 375 o F for about 1 hour.

To steam winter squash, place pieces in a steamer over boiling water until tender, about 30 minutes. Peel the chunks, then mash or puree the flesh in a blender or food mill. Use the cooked squash in recipes or freeze for later use. Pumpkin can be steamed or baked the same way.

Flavor baked winter squash with spices and butter, honey, maple syrup or brown sugar. Serve cooked squash as is, or combine it with other ingredients for pies, soups or cookies.

Other than root cellar storage, freezing is the best way to keep winter squash. Fill freezer containers with cooked, cooled, mashed squash. To freeze uncooked winter squash, peel and cube it, blanch it for 3 minutes, cool, drain, pack it in containers and freeze.

A note on canning: Summer squash, winter squash and pumpkins all require steam pressure canning, and canned squash tends to be mushy and flavorless when reheated. You'll have better luck with freezing and root cellar storage.

I am checking on the applesauce question.

Joined: 03/16/15
Posts: 53852

Click HERE for a Quick and Easy Apple Sauce recipe.

Smile

Joined: 04/07/02
Posts: 25

Thanks for your help, Carol.

Is it okay to freeze that applesauce? I have a big chest freezer down in the basement and it is so much easier to freeze than to can.

I guess today is my day for questions. Lol When you can pickles, is there a shelf life on them to be used? What about tomato puree?

Joined: 03/16/15
Posts: 53852
Becci's picture
Joined: 04/23/02
Posts: 93
Ice Box Pickles (Bread and Butter)

1 onion sliced (or as much as desired)
cucumbers- cut up but not peeled

1 cup sugar
1 cup vinegar
1 tablespoon salt
1/2 teaspoon celery seed
1/2 mustard seed
1/2 teaspoon tumeric seed

Mix the sugar, vinegar, salt, celery seed, mustard seed, and tumeric seed. DO NOT HEAT! Pour over the onions and cucumbers. Pack into jars or plastic containers and place in the refrigerator. Wait 5 days then enjoy!

These have to be kept in the refrigerator as they are not processed.

Joined: 02/03/03
Posts: 12

Does anyone know of a good (maybe garlic) processed pickle recipe? I've tried a couple and not liked the results...

Joined: 03/16/15
Posts: 53852

I don't know of one offhand, but I can do some searching and see what I come up with.... bbl with a recipe, I hope. Smile

Joined: 03/16/15
Posts: 53852
Joined: 03/16/15
Posts: 53852
Simple Sweet Pickles

Simple Sweet Pickles

1 gallon cucumbers, sliced ~1/4 inch
3/4 cup non-ionized salt
2 cups cider vinegar (white will also work)
6 cups water (boiling)
1 tablespoon alum
1 tablespoon turmeric
1 1/2 cups water
1 1/2 cups cider vinegar
6 cups sugar
1 teaspoon pickling spice

Spinkle salt over sliced cucumbers. Cover with boiling water. Let stant overnight. Wash and drain.

Combine 2 cups vinegar, 6 cups water, alum, and turmeric. Pour over drained cucumbers in large stock pan and simmer 30 minutes. Rinse and drain.

Combine 1 1/2 cups water, 1 1/2 cups vinegar, 6 cups sugar, and pickling spice. Bring to rapid boil. Pour over pickle slices packed in hot jars and seal.

NOTES: This the recipe that both my grandmother's used to make sweet pickles. I made for the first time last summer (first time canning) and they turned out very good. I can several jars away at Christmas and am still receiving compliments on them. They are very easy to make. This recipe does not call for heat processing of the jars after filling. Make sure that the jars are hot as you pack them. The lids should also be kept in hot, not boilin, water until needed. Screw on the cap and let sit to cool. Any jars that don't seal properly should be refrigerated. Store in a coool, dry place. I have found that it helps to use 1 3/4 cups water, 1 3/4 cups cider vinegar, 7 cups sugar, and just slightly over 1 tsp of pickling spice to make the syrup. This gives you a little extra that almost always comes in handy. This recipe makes about 3 quart and 1 pint jars of pickles.

Joined: 02/03/03
Posts: 12

Oh yay! I totally forgot I asked this question! Thank you-I'll try it!