farmgirl19
Elite Member
OK, now, pacerron! You have to share yiyr recipe too! I like a bit of hot and spicy in my dills, as well!
And those look AWESOME!
And those look AWESOME!
Share your Canning Photos
- Thread starter dirt ditch
- Start date
- Views: 15851
Very easy.
Mrs. Wages Kosher Dill mix with 1/2 a Hungarian Wax or hotter pepper variety as desired. 3 or more chopped up cloves of garlic.
Follow package directions. Quarts are about 10 minutes in a boiling hot water bath. Let age for 30 days or more and enjoy.
OP
dirt ditch
Platinum Member
farmgirl19
Elite Member
REALLY nice, dirt! Makes my mouth water, just looking at the pic!
I love all the pics. This is my first year of canning and have done some green/yellow beans, bread and butter pickles and dill pickles. Now it's almost time for some salsa. I have a friend that cans his own salsa with white corn and black beans but won't give me the recipe, does anyone have any good salsa recipes with white corn and black beans they can post or can I just make a jalapeno salsa and add white corn and black beans to my liking?
OP
dirt ditch
Platinum Member
browny, my wife did not find any in her recipe books. She said there are lots of good canning recipes online, so try googling for corn and black bean salsa recipes. Let us know if you find one you like!
Here is one I found but haven't tried yet.
From the BHG Canning Magazine:
Farmer's Market Corn Salsa
4 large ears corn
1c coarsely chopped onion (1 large)
1c coarsely chopped green or red sweet pepper (1 large)
1c chopped, peeled tomato
1 fresh jalapeno chile pepper, seeded and finely chopped
1/2c lime juice
1/2t salt
1/2t ground cumin
1/2t freshly ground black pepper
1. Remove husks from ears of corn. Scrub corn with a stiff vegetable brush to remove silks; rinse. Cut kernels from cobs (do not scrape cobs). Measure 2 cups of corn kernels.
2. In a large saucepan, combine the 2 cups corn kernels, onion, sweet pepper, tomato, jalapeno pepper, lime juice, salt, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a 1/2" headspace. Wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 15 minutes.
Makes 4 half-pints
From the BHG Canning Magazine:
Farmer's Market Corn Salsa
4 large ears corn
1c coarsely chopped onion (1 large)
1c coarsely chopped green or red sweet pepper (1 large)
1c chopped, peeled tomato
1 fresh jalapeno chile pepper, seeded and finely chopped
1/2c lime juice
1/2t salt
1/2t ground cumin
1/2t freshly ground black pepper
1. Remove husks from ears of corn. Scrub corn with a stiff vegetable brush to remove silks; rinse. Cut kernels from cobs (do not scrape cobs). Measure 2 cups of corn kernels.
2. In a large saucepan, combine the 2 cups corn kernels, onion, sweet pepper, tomato, jalapeno pepper, lime juice, salt, cumin, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
3. Ladle hot salsa into hot, sterilized half-pint canning jars, leaving a 1/2" headspace. Wipe jar rims; adjust lids.
4. Process filled jars in a boiling-water canner for 15 minutes.
Makes 4 half-pints
Here is another one I found on food.com called wonderful salsa with black beans and corn. I read the reviews and there was some concern from a couple of peope that this might not be acidic enough.
Wonderful Salsa With Black Beans And Corn Recipe - Food.com - 182724
Ingredients
8c tomatoes, peeled, chopped & drained
2 1/2 c onions, chopped
1 1/2 c green peppers, chopped
1 c jalepenos, chopped
1 cubanelle pepper, chopped (substitute any hotter pepper - we use thai hots)
6 garlic cloves, minced
1 t. cumin
1 t. black pepper
1/8 c canning salt
1/3 cup vinegar
1 6oz can tomato sauce
1 12oz can tomato paste
1 15oz can black beans, drained & rinsed
2 c frozen corn
directions
1. mix all together & bring to a slow boil for 10 minutes
2. seal in sterlized jars & cook in a hot water bath for 10 min.
Wonderful Salsa With Black Beans And Corn Recipe - Food.com - 182724
Ingredients
8c tomatoes, peeled, chopped & drained
2 1/2 c onions, chopped
1 1/2 c green peppers, chopped
1 c jalepenos, chopped
1 cubanelle pepper, chopped (substitute any hotter pepper - we use thai hots)
6 garlic cloves, minced
1 t. cumin
1 t. black pepper
1/8 c canning salt
1/3 cup vinegar
1 6oz can tomato sauce
1 12oz can tomato paste
1 15oz can black beans, drained & rinsed
2 c frozen corn
directions
1. mix all together & bring to a slow boil for 10 minutes
2. seal in sterlized jars & cook in a hot water bath for 10 min.
OP
dirt ditch
Platinum Member
farmgirl19
Elite Member
I did some of those last year, for the first time, dirt. They are good. I can eat an entire pint in a day, if I'm not careful! I'm glad that I am not the only one trying new things still. When it comes to preserving the harvest, lots of ways to do it!
I think your wife's look prettier than mine though! :thumbsup:
I think your wife's look prettier than mine though! :thumbsup: