Canning is an ancient preservation technique that allows you to savor the fresh flavors of your garden's bounty long after the harvesting season has ended. Whether you're a seasoned canner or new to the process, these ten must-try canning recipes for peppers and vegetables will inspire you to fill your pantry with delicious, home-preserved treats.
Pickled Jalapeno Slices
If you love a little heat with your meals, pickled jalapeno slices are a must-have. Here’s how you can prepare these fiery additions:
- Preparation: Slice 1 lb of jalapenos into 1⁄4 inch rounds.
- Brine: Combine 2 cups white vinegar, 2 cups water, 2 tablespoons pickling salt, and 1 tablespoon sugar. Bring to a boil.
- Canning: Pack jalapeno slices into sterilized jars, leaving 1⁄2 inch headspace. Pour the hot brine over the peppers.
- Processing: Water bath canning for 10 minutes.
🌶️ Note: If you prefer a milder heat, consider removing the seeds before canning.
Roasted Tomato Salsa
Nothing beats homemade salsa, especially when it’s made with homegrown tomatoes. This recipe keeps the summer spirit alive:
- Roasting: Roast 4 lbs of tomatoes, 2 bell peppers, and 6 jalapenos at 450°F until charred. Let cool.
- Blending: Pulse in a food processor with 1 large onion, garlic, and fresh cilantro. Season with salt and lime juice.
- Canning: Fill jars, leaving 1⁄2 inch headspace.
- Processing: Use a pressure canner at 10 lbs pressure for 25 minutes.
Spicy Pickled Carrots
Spicy pickled carrots are a crunchy delight that adds zest to any dish. Here’s the recipe:
- Vegetables: Cut 2 lbs of carrots into 2-inch sticks. Slice 1 onion thinly.
- Brine: Mix 2 cups vinegar, 2 cups water, 1⁄2 cup sugar, and 2 tablespoons salt. Heat until the sugar and salt dissolve. Add spices like mustard seeds, coriander, and chili flakes.
- Canning: Pack carrots and onions in jars, pour the hot brine over them.
- Processing: Water bath for 15 minutes.
🥕 Note: For even more flavor, consider adding a bay leaf or two to each jar.
Mixed Veggie Relish
A versatile condiment, this mixed veggie relish can accompany your meats, burgers, and sandwiches. Here’s how:
- Vegetables: Dice 1 cucumber, 2 green peppers, 2 red peppers, 2 onions, and shred 1 small cabbage.
- Brine: Soak in a saltwater solution overnight. Drain, rinse, and squeeze out excess water. Mix with 2 cups sugar, 1 cup vinegar, and 1 tbsp mustard seeds.
- Canning: Cook mixture for about 20 minutes, pack into jars.
- Processing: Water bath for 15 minutes.
Sweet and Hot Pepper Relish
This relish provides a sweet and spicy flavor profile perfect for your culinary creations:
- Peppers: Seed and chop 2 lbs of bell peppers (both sweet and hot).
- Brine: Combine 1 1⁄2 cups vinegar, 1 1⁄2 cups sugar, and 2 teaspoons mustard seeds. Simmer until peppers are softened.
- Canning: Jar the relish, leaving 1⁄4 inch headspace.
- Processing: Water bath for 10 minutes.
Chili Garlic Oil
An infusion of chili and garlic in oil can elevate your dishes with a kick:
- Ingredients: Slice 4-5 chili peppers and a few garlic cloves.
- Infusion: Place in a jar, fill with 2 cups of olive oil.
- Canning: Unfortunately, canning this recipe is not recommended due to the risk of botulism; refrigerate and use within 3 months.
Garlic Dill Pickled Beans
A twist on traditional pickles, these beans are a gourmet addition:
- Beans: Trim and clean 2 lbs of fresh green beans.
- Brine: Prepare with 3 cups water, 3 cups vinegar, 1⁄4 cup pickling salt, dill, garlic, and mustard seeds.
- Canning: Pack beans into jars, pour brine over them.
- Processing: Water bath for 15 minutes.
Giardiniera
An Italian medley of pickled vegetables:
- Vegetables: Include carrots, celery, cauliflower, bell peppers, and olives.
- Brine: Combine 4 cups vinegar, 4 cups water, 1⁄4 cup salt, 2 tablespoons sugar, and various spices.
- Canning: Pack into jars, cover with hot brine.
- Processing: Water bath for 10 minutes.
Spicy Tomato Basil Jam
A savory jam that pairs well with cheese or used as a spread:
- Ingredients: Tomatoes, basil, chili flakes, lemon juice, and pectin.
- Cooking: Combine and cook until thickened.
- Canning: Jar the jam, leaving 1⁄4 inch headspace.
- Processing: Water bath for 10 minutes.
Szechuan Green Beans
Add an Asian flair with this recipe:
- Beans: Blanch 2 lbs of green beans.
- Flavor: Sauté with garlic, chili oil, and soy sauce until tender. Cool.
- Canning: Pack into jars, cover with liquid, including garlic.
- Processing: Pressure canning at 10 lbs for 20 minutes.
Incorporating these canning recipes into your kitchen repertoire not only preserves the taste of your harvest but also ensures you have a stockpile of gourmet additions to your meals. Each jar becomes a time capsule of flavors, ready to be enjoyed throughout the year. Whether you enjoy a kick of heat, the crispness of pickles, or the rich complexity of infused oils, there's something here for every palate and culinary style.
Can I adjust the spice levels in these recipes?
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Absolutely! Feel free to tweak the amount of chili or hot peppers to suit your taste. Remember, you can always add more heat, but it’s harder to take it away.
What should I do if a jar doesn’t seal after canning?
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Refrigerate and consume the contents within a few weeks. Alternatively, process it again with new lids for proper sealing.
Is there a way to make these recipes without canning?
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Yes, you can prepare many of these recipes as quick pickles or relishes to be refrigerated. Just make sure to use them within 2-4 weeks.
