Summer In A Jar
I love this canning recipe that came from Better Homes and Gardens! It’s garlicky, crunchy, beautiful in a jar, it makes a fantastic gift, and is a taste of summer in the winter! I canned 38 pints of this last year and gave them as Christmas presents. I did make some adjustments to the recipe after some trial and error.
Ingredients

• 2 ears of corn
• 3 cups cauliflower florets
• 3 medium red sweet peppers, seeded and cut into 1-inch pieces
• 12 ounces green beans, trimmed and cut into 1-inch pieces
• 3 medium carrots, cut into 1/2-inch slices
• 2 medium onions, cut into small wedges
• 3 cups water
• 3 cups white vinegar
• 1 cup sugar
• 1 tablespoon kosher salt
• 1 tablespoon minced garlic
• 1 1/2 teaspoons crushed red pepper

Directions

1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Add enough water to cover. Bring to boiling. Cook, uncovered, for 3 minutes; drain. Cut the corn off the cob into a large pot. Cut and slice the rest of the vegetables into the pot.
2. In a 4- to 5-quart stainless-steel, enamel, or nonstick heavy pot combine the 3 cups water, vinegar, sugar, garlic, red pepper and salt. Bring mixture to boiling, stirring to dissolve sugar.
3. Pack vegetables into six hot, sterilized pint canning jars, leaving a 1/2-inch headspace.  Pour hot vinegar mixture over vegetables, maintaining the 1/2-inch headspace. Remove air bubbles and wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 pints.

You have Summer In A Jar!