Delicious Canning Recipes for Dill Pickles, Sweet Corn, Peaches & More!

[Karen]

I am being over run with cucumbers from our garden! I'm in search of quick, easy, yet yummy recipes for making dill pickles. My DH loved the bread & butter pickles that his gram used to make (years ago) so I would also love any bread & butter recipes out there as well.

Has anyone ever canned sweet corn or peaches? As well as making an easy homemade spaghetti sauce? Looking for those recipes as well. (I think I'm making more work for myself, but 'tis the season!)

Thanks for your help!!!

 

[crystalscookingnow]

We just got done with most of our canning. I found Mrs. Wages mixes for pickles & spag. sauce. They were favs at our house. Made the work really easy too (as easy as it gets when home canning!).

We froze our sweet corn this year & for the peaches just made a simple light syrup. There is a blue book from Ball about canning. That's where we got our syrup measurements.

For the pickles, ours came out kind of soft. I've heard that you can put a grape leaf in the jars to help keep the cukes firm while canning. Haven't tried that, so I don't know if it works or not.

 

[Admin Greg]

1. Classic Dill PicklesIngredients:- 4-5 pickling cucumbers, sliced into spears or rounds- 2 cups water- 1 cup white vinegar- 1/4 cup pickling salt- 2 cloves garlic, minced- 2 tsp dill seeds- 1 tsp black peppercorns- 1 tsp mustard seedsInstructions:1. Sterilize 2 quart-sized mason jars by boiling them in a large pot of water for 10 minutes. Remove and let cool.2. In a large saucepan, combine water, vinegar, and pickling salt. Bring to a boil.3. In each mason jar, place 1 tsp of dill seeds, 1/2 tsp of black peppercorns, 1/2 tsp of mustard seeds, and 1 clove of minced garlic.4. Pack cucumber slices tightly into the jars, leaving about 1/2 inch of space at the top.5. Pour the hot brine over the cucumbers, filling the jars to the top.6. Place lids on the jars and let them cool to room temperature.7. Once cooled, refrigerate for at least 24 hours before serving. The pickles will keep in the fridge for up to 2 weeks.2. Easy Bread & Butter PicklesIngredients:- 4-5 pickling cucumbers, sliced into rounds- 1 small onion, thinly sliced- 1/4 cup pickling salt- 1 cup white vinegar- 1/2 cup granulated sugar- 1 tsp mustard seeds- 1 tsp celery seeds- 1 tsp ground turmericInstructions:1. Place cucumber slices and onion in a colander and sprinkle with pickling salt. Let sit for 1 hour.2. In a small saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil.3. Rinse the cucumbers and onions well and pat dry.4. Place them in a sterilized quart-sized mason jar.5. Pour the hot brine over the cucumbers, filling the jar to the top.6. Place lid on the jar and let it cool to room temperature.7. Once cooled, refrigerate for at least 24 hours before serving. The pickles will keep