Canning garden vegetables is the absolute best way to enjoy your fall and summer harvest later into the year. By canning or pickling vegetables from the garden, you can keep enjoying your homegrown produce long after the first frost-and well into the long Bismarck winter! Here are some delicious ideas for extending the life of your harvest:
If you like pickled vegetables, you'll love these combinations! These dishes make great appetizers, snacks, and accompaniments to your winter comfort-food meals. Since many of these recipes require canning, always make sure you follow the instructions on your canner and follow best practises for safely cleaning, sealing, and storing your cans.
A refreshing side dish for spicy Korean meals!
Veggies You'll Need: Red or white radishes
Pickling Liquid: 1 part water, 1 part sugar, 1 part white or rice vinegar
Instructions: Clean, trim, and slice radishes. Set aside. Boil together the pickling liquid ingredients. Place radishes in jars, then add just enough liquid to cover. Let cool before sealing and refrigerating for 24-48 hours. Eat within 4 days.
A nice alternative to traditional cucumber pickles.
Veggies You'll Need: Zucchini, shallots or garlic and onion
Pickling Liquid: 2 parts cider vinegar, 2 parts sugar, ¼ part pickling salt, seasonings (to taste)
Instructions: Slice zucchini into spears and finely chop shallots or garlic and onions. Soak in well-salted water for 2 hours, then drain. Boil together pickling liquid ingredients and season to preference with other seasonings, if desired (try: mustard powder, mustard seed, turmeric, celery salt, or hot peppers). Sterilize jars and lids. Place the salted vegetables in sterile jars and cover with liquid. Leave at least a half-inch of room between the jar rim and liquid. Seal with freshly sterilized lids and turn upside-down on a clean tea towel, leaving for at least 10 minutes. Turn upright and allow to cool to room temperature before storing in a cool, dark place. Use within 6 weeks.
A wonderful addition to charcuterie boards!
Veggies You'll Need: Asparagus, onion, fresh dill (optional)
Pickling Liquid: 5 parts white vinegar, 2 parts sugar, seasonings (to taste)
Instructions: Soak trimmed asparagus spears in well-salted water for 2 hours. Rinse and dry. Boil pickling liquid ingredients with salt (½ a teaspoon for every cup of sugar) and desired seasonings (try: chili flakes, mustard seed, dill seed, and celery salt). Sterilize jars and lids. Place vegetables in jars and fill with liquid to cover with ¼ of an inch of room at the top. Seal with lids and boil jars in a water bath, leaving 1-2 inches of room between jars, for 10 minutes. Allow to cool to room temperature before storing in a cool, dark place. Eat opened jars within 2 weeks.
Also known as escabeche, this spicy, pickled garden medley pairs well with authentic Mexican cuisine.
Veggies You'll Need: Carrots, cauliflower, radishes, onions, garlic, jalapeño peppers (or other fresh, hot peppers)
Pickling Liquid: 2 parts water, 1 part white vinegar, seasonings (to taste)
Instructions: Slice vegetables thinly and remove seeds from jalapeños. Boil pickling liquid with 2-3 bay leaves, 1-2 teaspoons of peppercorns, 1 tablespoon of sugar, plus 1 ½ teaspoons of salt per every cup of vinegar. Add additional dry seasonings, if desired. Place vegetables in jars and cover with hot liquid. Seal with sterile lids and allow to cool to room temperature before refrigerating. Best eaten the following day. Eat within 3 weeks.
These recipes are great options for folks who love the idea of canning but aren't big on pickles. While we have plenty of great specialty food stores here in Bismarck, there's no comparing store-bought jams or sauces to your own homegrown-and-homemade versions!
Canning peppers is way more fun with this vibrant condiment that's sweet with a kick of heat!
Veggies You'll Need: Red bell peppers (2 cups chopped), jalapeño or habanero pepper (1 pepper, seeded and minced)
Other Ingredients: 2 cups cider vinegar, 6 cups white sugar, ½ tsp chili flakes (optional), 2 pouches liquid pectin.
Instructions: Sterilize sufficient jars to hold 48 oz. of finished jelly. Purée peppers with half the vinegar, then place in a deep saucepan with vinegar, sugar, and seasonings. Bring to a boil, stirring constantly for 10 minutes. Add pectin and stir while continuing to boil for another minute. Remove from heat. Scoop out and dispose of foam carefully-the liquid will be very hot. Divide into sterile jars, leaving ¼ inch of room, and seal.
Place jars in a canner, covering completely with water, and process for 10 minutes. Carefully remove, placing on a flat, dry surface and leave undisturbed for 24 hours. Once 24 hours has elapsed, check seals by ensuring lids don't pop when pressed. Use open or unsealed jars within 3 weeks and store sealed jellies in a cool, dark place for up to 1 year.
Got too many tomatoes? This all-purpose tomato sauce is the perfect base for pasta and pizza sauces.
Veggies You'll Need: 15 ripe tomatoes (ideally paste tomatoes, like San Marzano), 2 onions, 1 stalk celery, 1 sweet bell pepper (green or red), 4 cloves garlic.
Other Ingredients: 2 tablespoons of olive oil, 4 tablespoons sugar, 2 teaspoons italian seasoning, citric acid (for canning).
Instructions: Boil water in a large saucepan while preparing an ice bath in a large mixing bowl. Boil tomatoes for one minute or until skin begins to slide off the flesh. Plunge tomatoes in the ice bath. Mince remaining vegetables, but keep separated. Remove skin from tomatoes and puree the flesh in a food processor.
In a deep saucepan, heat oil and cook garlic, celery, onion, and bell pepper on medium heat until softened. Add tomato puree, and seasonings. Bring to a boil and reduce to desired thickness. Sterilize 7 pint jars and lids, then add citric acid to each jar (about ¼ teaspoon of citric acid per pint jar) before funneling in sauce. Leave ½ inch of room between sauce and jar rim. Seal and process in a canner for 35 minutes, making sure water level covers jars completely. Let cool in canner for about 10 minutes, then remove carefully and place on a dry, flat surface. Leave undisturbed for 12-24 hours.
After 24 hours, check seals by ensuring lids don't pop when pressed. Unsealed jars should be refrigerated used within 1 week. Store sealed jars in a cool, dark place and use within 1 year.
The growing season in the Bismarck area never feels long enough, but you can extend the life of your hard-earned garden veggies. Enjoy these treats through the winter, or wrap them up and give them away for the holidays. Friends and family will love receiving these delicious, thoughtful gifts that were 100% made by you!