Courtesy: Helen Franks Read More...
Recipe from Ball Blue Book
2 pounds green beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper, divided
4 cloves garlic
4 heads dill
Trim ends off green beans. Combine salt, vinegar and water in a large sauce pot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4 tsp cayenne pepper, 1 clove garlic, and 1 head dill to each pint jar. Add 1/2 tsp cayenne pepper, 2 cloves garlic, and 2 heads dill to each quart jar. Ladle hot liquid over beans, leaving 1/4-inch-headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 10 minutes in a boiling-water canner.
Yields about 4 pints or 2 quarts Read More...
Recipe adapted from Complete Book of Small-Batch Preserving
2 cups blueberries, crushed
1/2 cup water
1/4 cup hickory syrup
1 Tbsp lemon juice
1 cup granulated sugar
1/2 cup raisins
1/4 cup chopped pecans
1/2 tsp ground allspice
1/2 tsp ground ginger Read More...
Recipe adapted from Food in Jars, by Marisa McClellan
2 1/2 cups chopped peeled cantaloupe (from about 2 pounds cantaloupe)
1 1/2 cups granulated sugar
1 vanilla bean, split and scraped
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 (3-ounce) packet liquid pectin Read More...
Courtesy: Darlene & Mackenzie Kelbach
Yellow summer squash, sliced
Mild cheese, thinly sliced (mozzarella/montery jack)
Butter or olive oil
Fresh ground pepper to taste
NOTE: Serving size is flexible. Add as many or as few of the veggies above as desired. Read More...