One of the major parts of The New Us: Moms on a Mission is our love of food and our love of cooking. Watch this page for new kitchen creations, ideas, and discussions!
The New Us: Canning Edition
I've taken a real liking to canning and preserving as much fresh fruits and vegetables as I can each summer - it's a great summer activity with the kids (we go pick the fruist/veggies ourselves, or grow them ourselves, and then all work together to can them). It doesn't take much equipment - a case of mason jars, some pectin (if you're making jam), and a really large pot or boiling water canner. The first year I made pickles, trying to keep it simple, and literally just used the biggest pot that I had to process the jars. Over the years, I've purchased a cheap (at Walmart) boiling water canner, which is basically a REALLY BIG pot, with a rack inside to hold the jars, but you don't need to go get all of that equipment if you're just trying it out. Simply make sure that your mason jars are covered with 1-2 inches of boiling water in whatever pot that you use.
This year, we have cucumbers coming out by what seems like the millions out of our garden. Seeing as I still have pickles from last year down in my basement (apparently we're NOT big pickle eaters over here), I thought I'd try out my grandmother's relish recipe. It's easy, it uses up A LOT of cucumbers, and it makes a great addition to any summer gathering! Give it a try:
Nanny's Relish:
Cucumber Relish
Grind through a fine grinder or food processor
12 to 14 unpeeled cucumbers (if larger, remove seeds first)
1 bunch celery
2 onions
2 green peppers
2 sweet red peppers
Let stand overnite in a good size pot. (when leaving out, leave on the counter/stovetop in the pot overnight, covered with a kitchen towel. DO NOT refrigerate)
Drain and add 2 tablespoons coarse salt
mix well
Bring to a boil in large kettle (pot)
3 cups sugar
3 cups white vinegar
1 teaspoon celery seed
1/2 teaspoon tumeric
1 teaspoon mustard seed
Add vegetables and cook about 30 minutes.
Fill into jars and seal (for me, I process in the boiling water canner for 10 minutes)
Makes about 7 pints (made just under 8 for me)
