Hi there, Lydia here with the canning recipes I promised! This is only over tomatoes and dill pickles, but you can head over to Ball Fresh Canning to get some other excellent recipes from jams to salsas to just preserving things to have throughout the winter.
Tomatoes – Packed In Own Juice
Get your tomatoes ready and put them in a pot. Boil them until they are soft, drain them, and let them cool. Then take off the skins, put the tomatoes back in the pot and stew them. From there, you can start canning. We don’t always use the amount of tomatoes this recipe calls for; we just do what we have at the moment, which can be less or more. Here is the recipe from the Blue Book canning recipe book.
- 2 ½ to 3 ½ pounds of tomatoes per quart
- Bottled lemon juice
After you have prepared the tomatoes, add 1 tablespoon of the bottle lemon juice to each pint. If you are doing quarts, then 2 tablespoons per quart.
Pack the tomatoes into hot jars. Leave a ½ headspace. Add ½ teaspoon of salt to each pint and 1 teaspoon to each quart. Remove any air bubbles, place the lids on, and put them in a boiling water canner.
You will process pints and quarts for 1 hour and 25 minutes in a boiling water canner.
NOW, the fun stuff…dill pickles. Let me just say these are absolutely AMAZING. Once they’re ready, you’ll find that you want to finish eating several jars at once, but don’t! Savor them!
- 4 pounds pickling cucumbers (about 16 small to medium)
- 3 cups sugar
- 2 tablespoons salt
- 6 cups vinegar
- 2 tablespoons Ball® Mixed Pickling Spice
- Green or dry dill (1 head per jar)
- 6 (16 oz) pint glass preserving jars with lids and bands
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Wash cucumbers. Drain. Cut cucumbers into 1/4-inch thick slices.
- Combine sugar, salt and vinegar in a large saucepan. Tie spices in a spice bag and add to vinegar mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Keep hot until ready for use. Remove spice bag.
- Pack cucumbers into hot jars leaving 1/2 inch headspace. Place one head of dill in each jar.
- Ladle hot liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
There ya go! These recipes are easy to do and you’ll be super happy to have preserved tomatoes and have some awesome dill pickles. Good thing with these is you boil them; no pressure involved. You’ll want to give the pickles three to six weeks before eating them.
Are you going to try these canning recipes? If you do, let me know how they turn out! We have several recipes we are hoping to try at some point. Maybe we can stock up on stuff from various Farmer’s Markets over the winter and can some stuff while we are snowed in. That’d be fun!
Well, stay tuned next month. I’ll be sharing some of my favorite new recipes I’ve tried, including Bourbon Chicken and Curry Chicken. Mmmmmm. Maybe even some Thai Orange Chicken?