Canning Sweet Pickle Relish

Some things are worth the hard work involved and I love good pickles, so today I decided to can up a batch of sweet pickle relish.  I will give my disclaimer here and tell you that I don't give specific instructions on how to can.  It is well worth it for you to have a couple of basic "how to" canning books on your shelves.

Sweet Pickle Relish


6 cups seeded, finely chopped pickling cucumbers (about six medium)
2 cups finely chopped onions (four medium)
2 cups finely chopped red, sweet peppers (2 large)
1/4 cup pickling salt
3 cups white sugar
2 cups cider vinegar
1 Tbs. mustard seeds
2 tsps. celery seeds
1/2 tsp. ground turmeric

Kirby cucumbers are the type of cucumber described as a pickling cucumber, but any young cucumber can be used.  The ones I had were about 4-5 inches long.

Pickling Cucumber

Place the chopped vegetables into a glass or plastic bowl (metal will affect the taste), add salt, stir gently and cover with cold water.  Cover the bowl and let sit at room temperature for two hours.  Take a nap.

Use Pickling Salt

It is important to use a canning/pickling salt when making pickles.  Canning salt is finer and doesn't contain iodides that can cause cloudy looking pickling liquid.  Your measurements won't be correct if you use another type of salt.

Use Glass or Plastic Bowl

Prepare your canning supplies following the instructions in your canning book.  This recipes uses the water bath method and makes 7 one half pint jars.

Organize Your Canning Area

Drain the vegetables in a colander and rinse with cold water.  Drain again.

In a non-aluminum pot mix sugar, vinegar and spices.  Heat to boiling, then add vegetables.  Bring back to the boil, reduce heat and let simmer for 10 minutes.

Simmer In Pickling Liquid

Ladle the hot relish into hot, sterilized canning jars.  Leave 1/2 inch of headspace.  Wipe the jar rims, place on hot lid and hand tighten the screw top.

Process for 10 minutes in a boiling water bath.  Start timing when water returns to the boil.  Remove the cans from the canner and leave alone to cool.  Disturbing the jars or readjusting the lids can cause seal failure.

So Pretty!  The White Film From Hard Water Will Be Wiped Off After They Are Cool.

You could add some hot peppers to this recipe if you like a hot relish or more onions; it depends on your family's individual tastes.

Buying relish on sale with coupons is probably cheaper than making pickles with purchased vegetables, but remember my philosophy of being able to make things for yourself.  Plus, if you are a gardener you will need to put up your vegetables or they will go to waste.  Pickling is a tried and true way of preserving the harvest.  Plus, your family will love that you made these for them.

God bless,
Pam

The Pantry: Dried Foods

One of the oldest ways to preserve foods is drying.  Drying is available to anyone and can be done with little expense for the frugal homemaker.  Dried food takes up little space and is light weight, making it easily portable for campers and hikers.

Some dried foods can be eaten out of hand while others need to be rehydrated and cooked.  A clean source of water and a heat source is all you need to make a meal for your family.

The equipment for drying can be made inexpensively or you can splurge and buy an electric dehydrator.  To make your own nail together a wood frame (no treated woods please), then staple screening to the bottom.  My wood frames were made small to fit my small oven and I wish I had them made with a finer mesh screen.  My electric dehydrator is an Excalibur.

Wooden Frames 

Choose the highest quality produce for preserving.  Any produce should be blanched for a minute in boiling water to destroy the enzymes that can cause discoloration during drying.  Slice or dice your produce to the desired sizes (smaller dries faster and takes up less storage space), then lay out on the dryer screens.  The wooden frames can be placed in a gas oven with just the pilot light burning or in an electric oven on "warm".  The oven door should be propped open; air circulation is a must.   Follow the manufacturers instructions for time and heat level when using the electric dehydrator.

Tomatoes in Electric Dehydrator

Some people like to lay their wooden frames outside in the summer when it is dry.  Be sure to protect the food from insects by covering it with netting or screening.  Once again, dry air circulation is key to preventing the food from molding before it is completely dry.  Drying outdoors may take several days, so be sure to take in your food at night.

Your drying is complete when the produce is dry to the point of being leathery, dry to the touch or crispy.  Any moisture left in the dried produce will cause it to spoil while it is in storage.  Experience will  teach you what to look for in your end product.  Try drying in small batches until you get comfortable with the drying process.

Try making fruit leather by pureeing fruit, then spreading it on a plastic (food grade) or silicon sheet.  Place on top of the frame screen and dry as you would produce.  A taffy like product can be made by using flavored yogurt in place of the pureed fruit.

I think that drying has a place in every home that wants to preserve their own food and keep a well stocked pantry.

God bless,

Pam

P.S.  For my asian friends and family, "Happy Lunar New Year"!

Frugal Christmas Gifts: Food Dehydrator

It was a good day when I purchased my Excalibur food dehydrator.  I dry excess produce, fruit leather, yogurt leather (tastes like taffy) and plan on making my own soup mixes using my own dehydrated vegetables and beans.  Dehydrated food takes up very little space in the pantry, but reconstitutes into a flavor and nutrient rich food product.

Once again, I will emphasize the need for frugal people to begin to reduce our dependance on traditional food suppliers.  Having our food stored in our pantry protects us from store closures, loss of income and disasters.  Living in Florida I always think of hurricane preparedness, but the causes of food shortages are varied.

And of course there is the fun factor.  Drying your own food and trying new recipes using your dehydrator (I'm thinking grapenuts here) is just plain fun.  To make your fun and your dehydrator last a good long while, buy the best you can afford.  It is well worth it.

God bless,
Pam