Homemade Dough: 4 cups flour (Better Batter is WF & GF) 2 tsp salt 3 sticks butter, cut into bits 12-14 T. ice water Filling: 3 lb. ground beef 3 cups potatoes, diced 3 cups rutabaga, diced 2 cups onion, diced 6 carrots, diced 2 T. salt 2 T. fresh garlic, pressed Preheat oven to […]
Pressure canning is a little more complicated than hot water bath canning, but it’s not as hard as people might think. The biggest difference is that you need a special pressure canner, which usually costs under $100. I have the 23 quart Presto and I love it! The greatest part is that you can use […]
My patients know how much I love food therapy and therefore grow most of my own vegetables and preserve them through canning. So I frequently am asked to explain how to do hot water bath canning. This method can be used for anything acidic (vinegar, tomatoes, citrus, etc.), but should not be used for vegetables […]
• 4 quarts small canning cucumbers, sliced thin (1 medium cucumber = 1 pint)
• 6 small onions, sliced thin (or 2 large)
• 2 green peppers, cut in ¼” strips
• 1 red pepper, cut in ¼” strips
• 3 cloves garlic
• ½ cup kosher canning salt (or coarse sea salt)
• 6-2/3 cups sugar
• 2 tsp turmeric
• 2 tsp celery seed
• 2-2/3 T. mustard seed
• 4 cups apple cider vinegar
1. Cut vegetables and place in bowl with garlic & salt. Cover with water. Mix well.
2. Let stand on counter at least 3 hours (preferably overnight).
3. Drain well. Put in clean, boiled jars to bottom of rim.
4. Combine brine ingredients in pot. Heat brine to boil.
5. Pour brine into jars to bottom of rim. Wipe off tops of jars with damp cloth.
6. Seal jars and boil in hot water bath for 10 minutes.
Makes about 8 pints.
4 bunches of about 10 small beets (or 4 cans sliced beets)
2 cups organic sugar
1½ cups apple cider vinegar
½ to ¾ cup beet juice (or water)
½ tsp. sea salt
½ tsp. organic whole cloves (or pickling spice)
Boil beets in water for 1-2 hours.
Pour all ingredients for brine in separate pot.
Put jars, lids, and tops in another large pot and cover with water.
When beets are fork tender, start boiling pots of water with jars and brine.
Rinse beets with cold water.
Peel and slice beets.
Once boiled, take jars, lids, and tops out of water with tongs and put on clean towel.
Put beets in jars (only to where neck gets narrower).
Pour brine over beets, leaving ½ inch of air.
Put lids and tops on jars tightly.
Place jars back in pot of boiling water.
Boil for 20 minutes.
When done, place upright on clean towel for 12-24 hours. Bands should not be re-tightened.
To ensure lids are sealed, remove bands and try to lift lids off with fingertips.
Screw bands back on.
Store in cool, dry place.
Makes 2 big quart jars or 4 small pint jars.
NOTE: If making refrigerated beets, you don’t have to boil the jars. You just put the ingredients in a clean jar, seal, and refrigerate. They are good for 3-4 weeks.