Canning success stories and favorite recipes
Posted: Tue Jan 24, 2012 3:55 am
I'm an avid canner. I do use multiple methods of preservation, but other than the meat in the freezer, I stock most of my food by canning. I thought I would create a thread about our favorite home canned recipes. I have canned quite a varied array of stuff at this point, and there are a few that stand out that have become staples for me. Here's a couple favorites:
Green Tomatillo Salsa-
I just love this one. I make it as a salsa with vinegar or lemon juice and boiling water bath it, and I also omit the vinegar or LJ and pressure can it to make Green Chile for chile verde and such. I basically use the NCHFP recipe:
http://nchfp.uga.edu/how/can_salsa/toma ... salsa.html
I substitute cilantro for the oregano, and I roast half of the tomatillos along with the peppers. Big Jim is my favorite variety of pepper, and I mix in a few Ancho/Pablanos as well as a couple cayennes for heat. This is a great staple. I use it as normal salsa of course, but it's a great base for all kinds of things. Man, a little of this mixed in a roux for a scalloped dish or mac and cheese type dish is great. Simmer homemade chorizo in there, and add in some beans and serve over rice. Awesome southwest style chili. Chicken marinade, etc. The list goes on and on.
Okay, here's a freestyle one:
Roasted Tomato Basil Sauce-
I use this one as kinda the Italian version of the above recipe. It makes a great base for pasta sauce, it's a wonderful pizza sauce, can be used as tomato basil soup, or a wonderful addition to a casserole or other baked dish.
I use this soup recipe as a starting point, believe it or not:
http://www.foodnetwork.com/recipes/ina- ... index.html
I just make it thick, since I'm usually dealing with a whole lot of tomatoes at one time, and pressure can it right after it starts simmering, so most of the cooking happens in the jars. I follow the guidelines at the NCHFP website, and usually err on the side of safety. That means I'm canning pints and half pints for 60 mins. I know that's probably too long, but since it's mixed veggies and stuff, I don't like to take chances. I've been using this recipe and that processing time for 3 years now, and I love the way it tastes, so I'm not inclined to risk shorter times.
Green Tomatillo Salsa-
I just love this one. I make it as a salsa with vinegar or lemon juice and boiling water bath it, and I also omit the vinegar or LJ and pressure can it to make Green Chile for chile verde and such. I basically use the NCHFP recipe:
http://nchfp.uga.edu/how/can_salsa/toma ... salsa.html
I substitute cilantro for the oregano, and I roast half of the tomatillos along with the peppers. Big Jim is my favorite variety of pepper, and I mix in a few Ancho/Pablanos as well as a couple cayennes for heat. This is a great staple. I use it as normal salsa of course, but it's a great base for all kinds of things. Man, a little of this mixed in a roux for a scalloped dish or mac and cheese type dish is great. Simmer homemade chorizo in there, and add in some beans and serve over rice. Awesome southwest style chili. Chicken marinade, etc. The list goes on and on.
Okay, here's a freestyle one:
Roasted Tomato Basil Sauce-
I use this one as kinda the Italian version of the above recipe. It makes a great base for pasta sauce, it's a wonderful pizza sauce, can be used as tomato basil soup, or a wonderful addition to a casserole or other baked dish.
I use this soup recipe as a starting point, believe it or not:
http://www.foodnetwork.com/recipes/ina- ... index.html
I just make it thick, since I'm usually dealing with a whole lot of tomatoes at one time, and pressure can it right after it starts simmering, so most of the cooking happens in the jars. I follow the guidelines at the NCHFP website, and usually err on the side of safety. That means I'm canning pints and half pints for 60 mins. I know that's probably too long, but since it's mixed veggies and stuff, I don't like to take chances. I've been using this recipe and that processing time for 3 years now, and I love the way it tastes, so I'm not inclined to risk shorter times.