Fri 22 Aug, 2003 06:18 pm
The following are three of my favorites home-canned recipes.
DILLED GREEN BEANS; CHERRY TOMATO PRESERVES; TOMATO MARMALADE
2 pounds tender green beans
2 cups water
2 cups cider vinegar
1-1/2 teaspoons salt
1/3 cup granulated white sugar
1 hot red pepper
2 bay leaves
4 garlic cloves
2 medium onions, sliced
4 or 5 large sprigs of fresh dill
Wash the beans thoroughly and snap off the ends. Discard any that are wilted-looking or broken. Drop the beans into salted boiling water and cook for 5 minutes. They should be very crisp. Drain them immediately and put them upright in 4 or 5 sterilized pint jars with a large sprig of dill in each jar.
Combine the remaining ingredients--except the fresh dill---in a saucepan and simmer for 10 minutes over low heat. Pour the hot liquid over the beans in the jars to cover and seal immediately. Makes 4 to 5 pints.
The beans taste best when allowed to marinate for at least a week, even better with more marinating time.
CHERRY TOMATO PRESERVES
2 quarts cherry tomatoes, stemmed and washed
2 cups granulated light brown sugar
2 cups granulated white sugar
2 lemons, thinly sliced
1/2 cup water
1 cup cider vinegar
3 cinnamon sticks, broken in pieces
5 whole cloves
10 ounces dried, candied ginger, minced
Combine all ingredients in a large saucepan and bring to a boil. Cook, covered for about 15 minutes. Reduce the heat and simmer, stirring frequently, for about 1 hour or until thickened. Spoon into sterilized jars. Store in a cool, dark place. Makes about 6 pints.
MY FAVORITE TOMATO MARMALADE
3 pounds firm red tomatoes, peeled and cut in pieces
1 orange, seeded and sliced thin
1 lemon, seeded and sliced thin
1-1/2 pounds granulated white sugar
1 teaspoon salt
1/4 teaspoon ground cinnamon
Combine all of the ingredients in a large pot and cook slowly, stirring frequently, until thick, about 3 hours. Pour into hot, sterilized jars and seal.
Makes about six 6-once jars. Wonderful served with meats of all kinds.