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(No, I am not employed by Ball. I just feel really strongly about their product. It is of the highest quality and explains both the science behind canning as well as the artistry. I feel comfortable with the knowledge I have gleaned from these books- as well as my Mom- that I won't make anyone sick with canning, which is a pretty reasonable fear for first-time-canners. The reason Ball is still around after a zillion years is that they do canning best! Check out their website for additional information on canning. I am sure you will become addicted to canning and home preserving like me.)
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Spicy Pickle Mix
adapted from the Ball Complete Book of Home Preserving
Makes about 6 pint jars
8 cups cauliflower florets
2 cups poblano peppers, seeded and cut into strips
1 cup sliced, peeled carrots
2/3 cup pickling or canning salt
8 1/2 cups water, divided
3 1/2 cups sliced hot pepper rings (I used serrano peppers)
1 clove garlic
8 1/2 cups white vinegar
3/4 cup granulated sugar
2 tbsp prepared horseradish
1. In a large glass or stainless steel bowl, combine the cauliflower, poblano peppers and carrots.
2. In another large glass or stainless steel bowl, dissolve pickling salt in 7 cups of the water. Pour over vegetables. Cover and let stand at room temperature for 1 hour.
3. Meanwhile, prepare canner, jars and lids.
4. In a colander placed over a sink, drain vegetables. Rinse with cool running water and drain thoroughly. Add hot pepper rings and mix well.
5. In a large stainless steel saucepan, combine garlic, remaining 1 1/2 cups water, vinegar, sugar and horseradish. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 15 minutes, until liquid is infused with garlic flavor. Discard garlic clove.
6. Pack vegetables into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
7. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait for 5 minutes, then remove jars, cool and store.
3 comments:
Wow, you've been busy! Somewhere I have that Ball cookbook too - must dig it out. Where do you buy pickling/canning salt? Is it a regular grocery store find?
I'm impressed! I haven't done much home canning since I stopped being a stay at home mom. Maybe now that my kids are grown and I'm finally starting to feel good again I can start to think about it!
Cate - it is a regular grocery store item for me, but I use kosher salt in a pinch if I don't have canning/pickling salt handy (I would probably increase it slightly if it is coarse since canning/pickling salt tends to be fine grain).
Shelby - I hope you decide to get back into it. It is so rewarding!
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