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Grow It! Can It! Eat It!: Pickled Asparagus

1 ½ qts, water
5 Tbsp. plain, non-iodized salt (can use canning salt)
2 Tbsp. pickling spices-remove as many cloves as possible
7 lbs. fresh asparagus
4 garlic cloves, 1 per qt. or ½ per pt. (I use wide-mouth pt. jars)
4 hot chili peppers ½-1 per qt.

1. Bring water, vinegar & salt to boil for 15 min.
2. Wrap remaining spices in cheesecloth or tea holder & hang in vinegar mixture.
3. Break off ends of asparagus & blanch 1 ½-2 min., then plunge into ice water,
4. Place ½ -1 garlic clove and ½-1 pepper into each jar.  Pack asparagus into jars standing on end, then pour vinegar mixture into jars making sure it’s very hot at time to ensure a good seal on jars.  Cool.
5. Store in pantry for 2 ½-3 mos, before use.

By MPPL on June 29, 2010 Categories: Recipes

Grow It! Can It! Eat It!: Beet Pickles

Approximately 42 med.-large red beets, 60-70 small beets, cooked until tender.  Skin.  Cut large beets into halves.  Sprinkle with canning or kosher salt.  Let stand 30 min.
3 c. white vinegar
2 c. water
4 c. sugar

Place all ingredients in kettle.  Cook about 5 min.  Heat beets in syrup & simmer 5 min.  Fill jars first with beets and then add enough syrup until beets are covered, leaving a ½ in. space from lip of jar.  Seal & allow to cool.  These do not have to be processed in canner.

By MPPL on Categories: Recipes

Grow It! Can It! Eat It!: Tomato Canning

Tomatoes (amount is up to you):

Scald tomatoes in boiling water about 1 min.  Remove from water & drop into ice water to cool.  Peel off skins & remove core.  Can also remove some or all of the seeds, if you wish, by squeezing gently or pressing seeds out with your thumbs.

Chunk up tomatoes.  Simmer & stir gently 10-15 min.  Stir often to avoid scorching.

Place tomatoes in pint or quart jars.  Add ½ tsp,. salt to each pt. jar, 1 tsp. salt to each qt. jar.  Fill jars to ½ in. from top of jar.  Seal & process in hot water bath 10 min. for pts. & 20 min. for qts.

Tomato Juice
Place  approximatley 1 pt. peeled, cooked tomatoes in blender.  Process on slowest speed 2-3 sec.  Pour into sieve and gently stir with wooden spoon to allow juice to separate from pulp.  Save pulp for salsa.  Pour juice into pt. or qt. jars.  Add ½ tsp. salt to pt. jars & 1 tsp. salt to qt. jars.  Seal jars & process in hot water bath; 10 min. for pts. & 20 min. for qts.

“V8” Juice
In Dutch oven place peeled, cored tomatoes, 6 stalks celery, 1 large chopped onion, 2 green quartered peppers.  Other optional ingredients:  ¼ c. chopped parsley, 1 clove garlic, 1 Tbsp. sugar, 1 Tbsp, worchestershire sauce, tobasco sauce to taste.  Simmer ½ hr,.  Run through blender, strain.  Add ½ tsp. salt for pts., 1 tsp. salt for qts.

By MPPL on Categories: Recipes