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Thread: Canning Pics, Feel free to post yours!

  1. #361
    Smart Canuck tobiwobi's Avatar
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    Does anyone know a good roasted red pepper and pear pickling recipe?

  2. #362
    Canadian Genius cheekysaver's Avatar
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    Quote Originally Posted by tobiwobi View Post
    Does anyone know a good roasted red pepper and pear pickling recipe?
    I found a red pepper pickling recipe here
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  3. #363
    Canadian Genius cheekysaver's Avatar
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    Here is a spicy pickled pear recipe.

    I have not tried these recipes but they look good.
    If your looking to preserve this for a longer period put it in a proper sterilized mason jar and use a new snaplid and process for 15 mins in a water bath canner. Then you will get a good shelf life out of the pickles.
    Last edited by cheekysaver; Sun, Sep 8th, 2013 at 03:54 PM. Reason: copy n paste fail... user error LOL
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  4. #364
    Smart Canuck Mystic's Avatar
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    Hi everybody, I found two interesting recipes, and I thought I would share:

    Name:  red onion picles.jpg
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    Pickled Red Onion Recipe #1:

    Ingredients


    • 1 medium red onion, thinly sliced
    • 1/2 cup apple cider vinegar
    • 1 cup warm water
    • 1 tablespoon sugar
    • 1 1/2 teaspoons Kosher salt


    Instructions

    Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.

    Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

    Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

    Recipe # 2

    1 large red onion. sliced as thin as you can get it
    1/4 cup white vinegar
    1/2 cup water
    2 tablespoons sugar
    2 teaspoons salt
    1 garlic clove
    bay leaf
    1 teaspoon of mixed spices (I normally opt for thyme, black pepper and coriander)

    In a sauce pan, combine the water, vinegar, sugar, salt, garlic and spices. Bring to a gentle simmer to dissolve. Taste to adjust seasoning. Add the onion and let simmer for two to three minutes, stirring once. Remove from the heat, allow to cool and store in the liquid.

    Last edited by Mystic; Sun, Sep 8th, 2013 at 05:48 PM.
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  5. #365
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    Quote Originally Posted by Natalka View Post
    Wowsers! Others gave great ideas!

    For freezing for smoothies, I first cut into chunks, freeze on a cookie sheet, then put in bags. Then when they are whizzed while frozen they are like using ice cubes.

    Let some ripen, like you would use for baking, mush them and freeze them that way. I do mine in three banana batches, which is what my banana bread and muffin recipes use.

    Make frozen banana treats! Insert stick into 1/2 banana and freeze (I find a whole one too big, plus they are easier to work with when smaller). Then dip into melted chocolate and top with coatings (I like chopped peanuts and coconut, can use sprinkles, etc.), then wrap well and freeze again.

    (mine are not this fancy!)

    my sister does that too.....currently I have just been lazy and thrown whole bananas in the freezer with their peel on. those banana pops look Awesome!
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  6. #366
    putting the kettle on.. sweetproserpina's Avatar
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    My DD would looove those banana pops... must do that next time we get nanners. Thanks for the great idea!

    The past couple of days I have been up to my ears in tomatoes (Food Basics deal last week)- the sauce has been simmering for ages and reduced like crazy... it's so sad to see only a few jars after all that work! I'll can the sauce and the chili sauce tonight.. hopefully I can post pics tomorrow.
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  7. #367
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    I finally christened my pressure canner!!! I bought 30 lbs of carrots at the No Frills sale and it made 28 quarts (with a few left over). It was super simple (I used the cold pack method), and hubby even helped out. Today I did 7 quarts of potatoes. With the bags I bought today I'll do 14 quarts of glazed carrots (orange juice and brown sugar). By the end of the sale I hope to have every quart I own full of potatoes or carrots, and 60 pints of beets (plain and pickled), and 30 pints of onions. Soon I'll be in search of more free/cheap jars. I know my shelves can hold 300 empty jars... I have no idea if it can withstand 300 full jars

  8. #368
    Canadian Genius cheekysaver's Avatar
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    Quote Originally Posted by iggysbabysitter View Post
    I finally christened my pressure canner!!! I bought 30 lbs of carrots at the No Frills sale and it made 28 quarts (with a few left over). It was super simple (I used the cold pack method), and hubby even helped out. Today I did 7 quarts of potatoes. With the bags I bought today I'll do 14 quarts of glazed carrots (orange juice and brown sugar). By the end of the sale I hope to have every quart I own full of potatoes or carrots, and 60 pints of beets (plain and pickled), and 30 pints of onions. Soon I'll be in search of more free/cheap jars. I know my shelves can hold 300 empty jars... I have no idea if it can withstand 300 full jars
    That is just awesome... i never tried carrots that way... but now i want to... i have oj and brown sugar! LOL

  9. #369
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    Well I don't do a huge variety of things but I started my tomatoes today. I bought 8 bushels and this is about 5 1/3 of them. Got 100 liters.
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  10. #370
    Canadian Genius cheekysaver's Avatar
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    Patty You must be exhausted! Great job!!!
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  11. #371
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    Quote Originally Posted by Patty Smyth View Post
    Well I don't do a huge variety of things but I started my tomatoes today. I bought 8 bushels and this is about 5 1/3 of them. Got 100 liters.
    Wow patty so pretty!!
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  12. #372
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    Neighbour has a tree full of crab apples she invited me to pick. Any good crab apple recipes? I tried some last year but they weren't tasty.
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  13. #373
    Canadian Genius cheekysaver's Avatar
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    Quote Originally Posted by Inlovewithblue View Post
    Neighbour has a tree full of crab apples she invited me to pick. Any good crab apple recipes? I tried some last year but they weren't tasty.
    Anytime you can find a imstillworkin youtube vid on canning you know you have a great source and recipe

  14. #374
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    Quote Originally Posted by Inlovewithblue View Post
    Neighbour has a tree full of crab apples she invited me to pick. Any good crab apple recipes? I tried some last year but they weren't tasty.

    I like warm/hot jelly, and I make a lot of hot red pepper jelly. I save the seeds from the hot pepper, freeze in a small jar and use them to spice other jellies (I fill a metal tea ball with the frozen seeds and dangle in the pot as it simmers). When I make crab apple jelly I like to make a few batches of hot crab apple... I haven't made peach jam/jelly yet, but I'd love to try warm or hot peach

    I like to use some crab apples in apple sauce, and I use it as a substitute for cranberry sauce. I haven't bought cranberry sauce in years. And because I get the crab apples for free I tend to use them as a base for other jellies or sauces (pear and apple sauce, banana apple sauce, rhubarb apple sauce), and if the mix is not popular with my family I use the apple sauces on the dehydrator to make fruit leather, or add to muffin mix... unloved jelly gets used as a tea syrup.

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    13 liters of pickled beets, about 25 pounds worth they were on sale at Maxi $1.97 for a 10lb bag.
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