Canning Recipes

[Julie]

I want to can pickles this year. I like them crisp. Does anyone have some good recipes for crisp dills, bread and butter. Relishes sound good too.

[signseeker]

I made zucchini relish last year which I totally loved. No one else in the fam is into relish, though. Here's the recipe:

ZESTY ZUCCHINI RELISH
(5 pints)

In a large stainless steel pot, combine:
12 C. finely chopped zucchini
4 C. chopped onion (I did some purple onion, too)
2 red bell peppers, seeded and chopped
1 green bell peppers, seeded and chopped
1/3 C. pickling/canning salt

Let stand overnight.

Transfer to colander in sink and drain. Rinse, drain again, squeeze.

In large stainless steel pot, combine:
Zucchini mixture
2 1/2 C. sugar
2 1/2 C. white vinegar
1 T. ground nutmeg
1 T. ground turmeric
4 T. prepared horseradish

Bring to boil and boil gently, stirring until liquid is reduced to a good consistency, ~30-45 minutes.
Pack into jars. Process 20 min. (I'm at 5000 feet.)

[Earthling]

good info on crisp pickles:

http://whatcom.wsu.edu/family/facts/crisppickles.htm

[arbilad]

Bump

[Mariam40]

Here are a few ideas for recipes...

http://www.cooks.com/rec/view/0,1936,156189-249196,00.html

http://www.cooks.com/rec/view/0,1736,146182-254200,00.html

http://www.smilepolitely.com/food/the_quest_for_crunchy_dill_pickles/

[prairiemom]

Yeah, you can buy calcium chloride just about anywhere for very little. I'm told it makes for a nice, crisp pickle. Since I only process my pickles 10 minutes, they are crisp enough for me. They aren't crunchy-crisp, but are firm enough.