Yesterday was one of those days. We had oodles of fresh zucchini to process into goodies, and I had hot peppers, tomatoes and other goodies. So we primarily did relishes and a couple tomato jellies! That was all yesterday, my canning began the evening before by doing a bunch of bread and butter and cajun dill pickles for a friend.
I also had some beet juice from par-boiling beets to make into this gorgeous and yummy jelly with Thyme. Sadly the pics do not do the color of the jelly justice.....
Yesterday's adventures were mostly relishes, but we did do two tomato jellies too, one with basil, and the other called for crushed pineapple and green chili in the recipe. Those can be for another post.
Today's brief efforts were Strawberry Garlic Serrano Jelly and Sweet Pickle relish.
Ok, on to pics from yesterday and a couple recipes!
First up as it was requested is Jalapeno Relish. Though a word to the wise, please make sure you process the jalapenos in a well ventilated room, and if you are sensitive to chilies, wear gloves while handling and processing them.
Jalapeno Relish
makes 5 half pints
30-40 small to medium jalapenos
1 large slicing tomato
1 large yellow onion
6-8 cloves of garlic
1/2 tsp ground cumin
2/3 cup chopped fresh or 1/3 cup dry cilantro
2/3 cup apple cider vinegar
2 tsp kosher or canning salt
2 tsp sugar
Remove stems from peppers and finely mince in your food processor, do the same for the tomato, garlic and onion. Mix the minced vegetables with the remaining ingredients and taste to see if you desire more salt.
Have hot sterile jars ready, fill the jars with mix leaving 1/4 inch headspace, wipe the rims and seal with hot lids. Process the relish in a boiling water bath for 15 minutes. Let the jars cool fully, remove the bands and store. Reprocess any jars that did not seal.
Zucchini Relish
makes approx. 10 half pints
(adapted from Ball Recipes)
12 cups either finely chopped or grated zucchini
4 cups of minced or grated onion (we used a sweet onion)
2 large red bell peppers, seeded and minced or grated
1 large orange bell pepper, seeded and minced or grated
1/3 cup kosher salt
2 1/2 cups of sugar
2 1/2 cups white vinegar
1 Tbl ground nutmeg
1 Tbl ground turmeric
2-4 Tbl prepared horseradish
3-4 serrano peppers, finely minced
Combine the zucchini, onions and peppers in a large stainless mixing bowl and mix with salt. Cover and let stand for a couple hours in a cool place.
Drain and press out extra moisture.
Combine the zucchini, sugar, vinegar, horseradish, turmeric, nutmeg and serranos in a large stockpot and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and boil gently, stirring frequently until liquid is reduced and the mixture is thickened. Approximately 45 minutes.
Ladle into hot sterile jars leaving 1/2 inch headspace. Wipe rims, seal with hot lids, and process in a boiling water bath for 15 minutes. Remove jars and cool on a towel.
And last but not least...
Tomato Basil Jelly
makes 5, half pints
2 1/2 lbs of tomatoes pureed in a food processor
1/4 cup lemon juice
3 Tbl of snipped fresh basil
3 cups sugar
3 Tbl powdered pectin
Place puree, lemon juice basil and pectin in a large stockpot and bring to a boil over medium high heat, stirring constantly. Add the sugar and keep stirring and bring to a full rolling boil, boil one minute and remove from heat. Skim off any foam (tip: use 1/4 tsp butter to reduce or avoid foam).
Ladle into hot sterile jars, wipe rims, seal with hot lids and process in a boiling water bath for 5 minutes. Remove jars and cool on a towel. Check seals and remove bands after 24 hours.
Remember to have fun with your canning! It shouldn't be a chore! And it's always more fun with a friend or two or even three!
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