Some Canning Ideas

I grant you, I have not canned of late. Between moving to another state and not having a simple 4-block walk to the Farmers' Market anymore, I have less farm-fresh produce so close at hand. But here are a couple of recipes I have made in the past and want to share here.

First; Spiced, Pickled Peaches. I made these some years back. Everything looked and tasted good when I made them. Over time, however, they turned dark. Not pretty at all. I suspect that it is because I left in the cinnamon sticks and whole cloves. So, leaving them in is optional. I was looking for a powerful spice flavor, so I left them in the jars. This is a matter of choice. There was nothing at all wrong with the peaches. And they tasted great. They just looked unappetizing.

So, what does one do with such unappetizing spiced peaches, you might ask?

I made a Spiced Peach Upside Down Cake. What else? 

That said, somehow I have neglected to get photos of this cake, and yet the cake was truly delightful. I still have some jars of these peaches, so I will just have to make another to post here! 

Spiced Pickled Peaches

Spiced Pickled Peaches

Makes about 4½ to 5 pints

4 - 5 pounds freestone peaches
1 tablespoon whole cloves
5 (3 - 4-inch) cassia cinnamon sticks
1½ teaspoons allspice berries
2 small chunks dried whole ginger, optional
2 cups white vinegar
3 cups granulated sugar

In a large pan, mix together the vinegar and sugar and add in the cinnamon sticks and whole cloves. Use a mesh bag or a tea strainer to contain the allspice and ginger if using, along with the cloves and cinnamon stick if you choose not to leave them in the mixture, and place into the pot. Bring to a boil for a few minutes until the sugar is dissolved.

Drop peaches into a pot of boiling water briefly, then into cold water. Slip off skins and cut peaches in half, removing pits. (Alternately, if you have a ceramic bladed peeler, they can be peeled without the boiling water.) As they are prepped, place them into a bowl of cold water with lemon juice to preserve color. Have your canning jars either fresh from the dishwasher or place them in a large pot of simmering water, along with the rings and lids. Place peaches into the vinegar and sugar solution for just a few minutes, until barely tender. As they are ready, place the peaches into the prepared canning jars. Wipe all the rims of the jars before placing on the lids and rings and sealing.

Place the jars into a canning pot with water to cover. Bring to boil and time for 20 minutes. Remove the jars from the boiling water and set on the counter to wait for the pleasing sound of the jars sealing.

Any preserving of this sort will be tastier if allowed to set for at least 2 weeks before using. 

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Second of my canning recipes that I just have to share here is my Tomato Salsa. When summer's bounty overflows, make salsa. But then, there are just times when there are too many tomatoes, or peppers.  

Tomato  Salsa

When I made this salsa, it did literally take me hours. The reason was that I did not want to use the food processor and possibly pulverize the veggies. I wanted them as distinct as possible, while still being cut very, very small. So, I chopped and chopped and chopped. And the results were just stunningly good, so I guess all the work was truly worth it. Manage your vegetables as you prefer. But the mixture is fantastic. Whether fresh or canned. If you need a really big bowl of fresh salsa, than make this recipe for a party sized occasion.

Tomato  Salsa

Tomato Salsa

Makes about 5 pints

6 pounds tomatoes
3 cups chopped onion
3 cups chopped green pepper
½ cup chopped jalapeno (about 5), seeds and membranes removed
2 teaspoons Kosher salt
10 - 12 cloves garlic, minced finely
2/3 cup fresh squeezed lime juice
1/3 cup vinegar
¾ cup chopped cilantro

Prepare the tomatoes first. Have a pot of boiling water and place tomatoes into the water for about 1 minute, or until the skins start to split. This can be done in stages. Peel the tomatoes and chop them as desired. Set them into a large colander over a bowl to drain while working with all the rest of the ingredients. Place the drained tomatoes with all the rest of the ingredients except the cilantro into a large stainless steel pot and bring to a boil. Allow the mixture to boil for 15 minutes, then add the cilantro and cook for 5 minutes more. Have sterile jars ready; fill jars, place on the lids and rings. Process in boiling water bath to cover for 15 minutes.

NOTES: I added a little vinegar to the mixture as added insurance against botulism. Tomatoes have plenty of acid on their own, but the ratio of tomatoes to the rest of the non-acidic ingredients is high.

Just as cumin is not my favorite spice, particularly in salsa, cilantro is not everyone's favorite either. It can be omitted entirely, substituted with an herb or spice of your choice. It is all about which flavors you prefer. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.