Mason Jars & Freezer Bags, Oh My!

It’s that time of year when we dig out the mason jars and make sure we are stocked on freezer bags/containers – it’s canning season!

The only thing I’ve ever canned in my life were the string beans last year with my Amish friend.  We are hoping to do that again in two weeks, but will have to wait and see if beans are still available.  With the hot, dry weather we have been having, it is not helping the veggie plants produce.  We need rain in a bad way.  So I am hoping to get a bushel of beans to can with her.

I had two different blog readers ask me for canning recipes – one for freezer corn and one for something to do with all of her tomatoes.  So I dug out my Seasonal Garden Cooking and Family Favorites book and picked a few recipes out of there.

garden-cookbook

My Amish friend recently did freezer corn and freezer beans and canned pickles, and I happened to be there when she “frenched” and blanched the beans prior to freezing.  It was neat to see how this little contraption french cut green beans.

On page 121, I found two recipes for freezer corn.  Here you go Julie…

Freezer Sweet Corn, Lillian, page 121

4 qts. fresh-cut sweet corn (18-20 ears)

1 qt. hot water

1/2 c. raw sugar

1/2 c. butter

2 tsp. salt

Combine all ingredients in large kettle; simmer 5 minutes.  Pour into large, shallow pans and cool as quickly as possible, then put in containers and freeze.  This comes good out of the freezer and is very hand to just heat.

The secret to fresh tasting frozen corn is to thaw it and then use low heat.  The flavor will cook out if it’s heated too much.

Raw Freezer Corn, Salome, page 121

16 c. raw corn

1/2 c. sugar

5 tsp. salt

2 c. cold water

1 tray ice cubes

Measure corn into a large bowl.  Add sugar and salt, then mix water and ice and pour over corn.  Mix well and let set, stirring occasionally until ice has melted.  Pour into freezer boxes and freeze immediately.  Tastes very fresh out of freezer, but needs to be cooked 5-10 minutes.

Tracy, here are a couple recipes to use some of your tomatoes…

Canned Tomato Soup, Salome, page 114

8 qt. tomatoes cut-up

6 onions

1 pk. celery

6 peppers

1 c. butter

1 1/4 c. flour

1/4 c. salt

1 tsp. pepper

1 1/2 c. sugar

In 12 qt. kettle, cook vegetables till soft.  Put through strainer.  Discard pulp.  In empty 12 qt. kettle, melt butter, add flour and cook till bubbly.  Stirring well, add salt, pepper, sugar and 1 qt. of the juice.  Keep stirring and gradually add all of the juice.  Bring to a boil and put in jars.  Cold pack 20 minutes.

To serve, heat and add 1 c. milk to 1 pt. soup.

Pizza Sauce, Lillian, page 115

1 gal. thick tomato juice

2 c. brown sugar

2 c. ketchup

2 Tbsp. paprika

1 1/2. Tbsp. salt

1 Tbsp. oregano, parsley, & basil

1 tsp. celery salt, onion salt, & garlic powder

4-6 onions

4-6 peppers

1 pack celery

2 lbs. hamburger

1/2 c. oil

1 c. butter

Roasted tomato paste

Chop onions, peppers, and celery in food processor, then cook in 1 c. butter.  Brown hamburger in 1/2 c. oil with salt and pepper to taste.  Mix and cool all ingredients in a 12 qt. kettle.  Simmer 30-60 minutes until right thickness or add more tomato paste.  Put in jars and cold pack 2 hours.

Here are two pickle recipes I thought I’d share.  My friend usually makes the sweet dill pickles to can.

Sweet Dill Pickles, Anna Mary, page 94

Cucumbers, washed and sliced 1/4 inch

Dill heads

Fresh garlic cloves

Syrup:  2 c. sugar, 2 1/2 c. vinegar, 2 1/2 c. water, 2 Tbsp. salt

Pack cucumbers into 3 quart jars.  To each qt., add 2-3 garlic cloves and 1 dill head.  (1 tsp. dill weed and 1/2 tsp. dried minced garlic may be substituted).  Divide boiling syrup in 3 jars.  Cold pack 8-10 minutes.

Bread and Butter Pickles, Salome, page 93

1 gal. thin sliced cucumbers

6 onions, sliced thin

1/3 c. salt

Syrup:  4 c. sugar, 3 c. vinegar, 1 c. water, 2 Tbsp. mustard seed, 1/2 tsp. turmeric, 1/2 tsp. ginger, 1-2 Tbsp. celery seed (optional)

Slice cucumbers and onions, very thin into large bowl, with King Kutter or whatever works best.  Sprinkle with salt and cover with ice water and soak 3 hours.  Drain.  In large kettle, bring syrup to a boil.  Add cucumber and onion.  Put into jars and put lids on.  Cold pack 8 minutes.

I hope you find these recipes useful if you decide to can some of your produce this season.  Nothing tastes better than those green beans we canned last year.

Have a great week!  Next week’s recipe will probably involve zucchini.  I have some shredded in the refrigerator after making two batches of bread this week.

Blessings…

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One thought on “Mason Jars & Freezer Bags, Oh My!

  1. Used to do a lot of canning when my kids were younger and living at home. I have forgotten how to do it now. Have frozen corn on the cob and tomatoes too. Would love to find a canning book and try doing some canning again.

    Like

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