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
- 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.
- 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.
- 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.
- 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!