Photo credit: flickr.com
from Ball Complete Book of Home Preserving pg. 322
Yield: about 5 pint jars
3 bay leaves
6 whole black peppercorns
3 cloves garlic, thinly sliced
4 cups white vinegar (5%) acidity
2 cups water
2 cups granulated sugar
1 Tbsp. pickling or canning salt
2 cups small cauliflower florets
1 ½ cups peeled pickling or pearl onions
3 stalks celery, cut into ¼ inch slices
2 carrots, peeled and cut into sticks (1 ½ inch long and ½ inch wide)
1 small zucchini, cut into ¼ inch slices
2 large red bell peppers, seeded and cut into ¼ inch strips
1 large yellow bell pepper, seeded and cut into ¼ inch strips
1 large green bell pepper, seeded and cut into ¼ inch strips
- PREPARE canner, jars and lids.
- TIE bay leaves, peppercorns, and garlic in a square of cheesecloth, creating a spice bag.
- COMBINE vinegar, water, sugar, salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat, cover and boil gently for 5 minutes, until spices have infused the liquid. Add cauliflower, onions celery, carrots and zucchini and return to a boil. Remove from heat and stir in red, yellow and green peppers. Discard spice bag.
- PACK vegetables into hot jars to within a generous ½ inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving ½ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
- PLACE jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store
Fig Rosemary and Red Wine Jam
Photo Credit: freshpreserving.com
Red wine, rosemary, and figs meld into this jam reminiscent of the South of France. Serve with a big blue cheese, which stands up in flavor. Since the wine really stands out, use a good-quality Merlot or Pinot Noir with this jam.
YOU WILL NEED
1 1/2 cups Merlot or other fruity red wine
2 Tbsp. fresh rosemary leaves
2 cups finely chopped fresh figs
3 Tbsp. Ball® Classic Pectin
2 Tbsp. bottled lemon juice
2 1/2 cups sugar
Gingered Pear Preservers
Photo credit: Flickr.com
Pears with lime and fresh ginger combine to make a delicately flavored preserve with an exotic island taste.
YOU WILL NEED
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 tbsp freshly grated ginger
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine pears, lime zest and juice, sugar and ginger in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
- Ladle hot jam into a hot jar leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.