The canning began on Tuesday. I did not realize it would end up being a two day project filled with explosions and many hours of sweat. It made my entire house hot as blue-blazes, but also with the wonderful aroma of home comfort food. My staples needed to be restocked, and I wanted to try some new things. If you ever want to make someone smile, take them home-canned goods. It works every time, I promise. Thankfully, Allison (best canning partner ever) was willing to come keep me company and help.
Strawberry preserves were first in order. They are a staple in my home and almost everyone else's that I know. Being a true Southern girl at heart, there is nothing more homey and filling as a hot biscuit with homemade strawberry preserves. These never last long so be sure to make tons!
Strawberry Preserves
4 cups white sugar
1/4 cup lemon juice
1 tbsp Pectin
3 lbs Strawberries (averages 6-8 cups when diced)
- Dice Strawberries * I do half with the larger cube and half with the smaller
- Mix all ingredients in a heavy thick bottom pot.
- Heat on Medium Low till sugar has completely melted to a nice clear liquid. Don't rush it, make sure it's not gritty.
- Then bring to rolling boil for about 3 minutes. *220 degrees Fahrenheit
- Ladle into hot sterilized jars
- Then process for 15 minutes in water bath
- Makes about 3 pints
This will be your best friend when canning!
Allison (a great friend) has an aunt the makes the most amazing squash relish. I have not been able to find a recipe that even begins to compare. So we started with squash and added this-n-that till we produced wonderful results! This makes the absolute best hotdog in the world.
Squash Relish
12 cups Shredded Yellow Squash
5 tbsp Pickling Salt
2 1/2 cups onion
- Shred Squash as fine as possible
- Mix well in large non-metal bowl
- Cover and let set in refrigerator over night
1 Green Bell Pepper
1 Red Bell Pepper
6 cups white sugar
2 1/2 cups white vinegar
1 tbsp cornstarch
3/4 tsp ground nutmeg
3/4 tsp ground turmeric
1 1/2 tsp celery seed
1/2 tsp ground black pepper
- Dice Peppers on smallest grate in chopper
- Mix ingredients in a large boiling pot
- Drain squash and rinse good with cold water
- Make sure to squeeze it really well
- Add to pepper mixture
- Bring to a rolling boil and then simmer on Medium Low for 30 minutes
- Ladle into sterilized jars and process for 25 minutes in water bath
- Let cool for 24 hours
- Makes about 4 quarts
These are two staples in my pantry now. I hope you enjoy them! We tried several other recipes, but two were not tasty at all, and a few have to rest for a couple weeks before they can be tried.
Have fun canning!
