Thursday, July 28, 2016

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.
  • 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

  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!

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