Canning Recipes

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NYU Torch

 

HELLO & HAPPY TUESDAY!!

 

I’m not a HUGE fan of jellies as the nutritional value is minimal to me, but learning about the antiquated practice of canning that has been practiced for thousands of years was quite fun and they are great for gifts!!

 

You can really can almost anything, but you need to make sure to heat everything to the proper temperature to prevent c botulinum bacteria.

 

 

Looking to try canning?! Here’s some easy peasy recipes!!

 

  

PicMonkey Collage

 

I’m not a HUGE fan of spice, but I LOVE decorative jars with veggies in them and these are perfect for the kitchen and you can make them yourself!! 

 

 

 

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Dilly Beans

 

  • 1 ½ pounds fresh haricot vert, rinsed and trimmed

  • 4 cloves garlic, peeled

  • 8 sprigs fresh dill weed

  • 4-10 chiles (optional)

  • ¼ cup salt

  • 2 cups white vinegar

  • 2 cups water

 

Cut green beans to evenly fit inside pint canning jars.  Pack the beans tightly into four hot, sterilized pint jars, carefully arranging the beans upright.  Place 1 clove garlic (sliced or whole), 2 sprigs dill weed, and 1-2 chiles in each jar, against the glass.  In a large saucepan over high heat, bring vinegar, water, and salt to a boil.  Pour over beans using the jar funnel – make sure the rim is perfectly clean.  Fit the jars with sterilized lids and rings and process for 5-7 minutes in a boiling water bath, being careful not to let the jars rest on the bottom of the pot.  Allow jars to rest and cool.  Some jars require a little time to seal completely.  You may hear them “pop” as they seal – this is normal.

 

  

 

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I’m not a HUGE grape jelly person, but I LOVE anything that is made fresh from scratch and this recipe was quite good!!

 

If you’re looking to make a healthier version, you can cut the sugar, use organic grapes, and use organic grape juice

 

 

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 Concord Grape Jelly

 

  • 1 ½ pounds grapes

  • ½ cup grape juice

  • ½ box pectin (1 pouch liquid pectin) – PECTIN IS VEGAN

  • 3 ½ cups sugar

 

Sterilize your jars and lids.  This can be done by boiling them briefly or in a sterilizer.  We will be using the dishwasher/sterilizer for convenience.  Remove stems, crush grapes, add juice, and simmer, covered, for 10 minutes or more, until the grapes have released all their juice.  Strain and measure out 2 ½ cups juice (save all extra juice).  Return to pot, add pectin and bring to a boil.  Add sugar all at once and boil until the sugar is dissolved, about 1-2 minutes.  Skim off foam and pour into hot, sterilized, half-pint jars using the jar funnel – make sure the rim is perfectly clean.  Fit the jars with sterilized lids and rings and process for 5-7 minutes in a boiling water bath, being careful not to let the jars rest on the bottom of the pot.  Allow jars to rest and cool.  Some jars require a little time to seal completely.  You may hear them “pop” as they seal – this is normal.

 

A note on jams/jellies: do not double recipes.  These must be made is small batches.  Large batches will not set. 

 

 

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I waited for about two weeks to open mine, tasted pretty good!!

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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