Best 2 Summer Canning Recipes

SUMMER MANGO SALSA CANNING RECIPE

Summer Mango Salsa Canning Recipe image

This is a great way to store up those summer veggies that are coming in at the same time. I serve this over grilled fish, chicken, or pork. It is even great with plain tortilla chips! In a pinch pour over sliced avacado for a salad. I make big batches of this recipe so we have plenty all year long and don't run out. It is a very versatile recipe that can be used in many ways.

Provided by rnmichiko1

Categories Mango

Time 1h20m

Yield 6-7 pint jars, 6-7 serving(s)

Number Of Ingredients 12

Ingredients

2 large ripe mangoes
4 small peaches
2 medium bell peppers
2 medium Spanish onions
4 jalapenos, seeded and minced finely
2 cups apple cider vinegar
2 teaspoons coriander seeds
2 teaspoons mustard seeds
4 teaspoons salt
4 tablespoons brown sugar
2 large bay leaves
2 limes, zest and juice of (large)

Steps:

Peel, seed, and chop all fruits and veggies. Place in large bowl and mix together. Add zest and juice of limes. heat vinegar and add coriander, mustard, bay, salt and sugar. Do not boil. Turn off heat and cover pan to let spices steep a few minutes for flavors to meld. Strain vinegar into fruits and veggies mix, discarding the spices. Mix well and pack into sterilized pint jars. Process in hot water bath for 35 minutes. beautiful in the jars and delicious! NOTE: may add fresh or canned tidbits of pineapple to recipe for a sweeter flavor, or omit brown sugar when adding pineapple. Can also substitute fresh cilantro in the veggies mix for the coriander seed in the vinegar mix.

SUMMER CANNING

Summer Canning image

Saskatoon Jam Prairie Fruit Growers Association - Experience the Taste of Manitoba Prairie Fruit Growers Association ©2009

Provided by itsmeanny7

Categories Berries

Time 31m

Yield 7 serving(s)

Number Of Ingredients 5

Ingredients

saskatoon jam
4 1/2 cups cleaned saskatoon berries
6 cups granulated sugar
1/4 cup bottled lemon juice
1 (57 g) package fruit pectin

Steps:

Saskatoon Jam.
4 ½ cups cleaned saskatoon berries.
6 cups granulated sugar.
¼ cup bottled lemon juice.
1 pkg (57g) fruit pectin
Place seven clean 1-cup (250 ml) mason jars in a boiling water canner; fill with water, cover and boil hard 20 minutes to sterilize jars. Boil snap lids five minutes to soften sealing compound. Keep jars and snap lids in hot water until ready to use.
Thoroughly wash berries. Pulse in a food processor, or finely chop, one layer at a time. Measure 4 ½ cups.
Measure sugar and set aside. Combine prepared berries and lemon juice in a large, deep stainless steel saucepan. Whisk in fruit pectin until dissolved.
Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard one minute. Remove from heat; skim foam.
Ladle into hot sterilized jars to within ¼ inches of top rim. Remove air bubbles with a non-metallic utensil. Wipe jar rim clean, then centre snap lid on jar. Apply screw band securely until finger tip tight. Place jar in canner.
Cover canner; return water to a boil and process jam for 15 minutes.
Remove jars without tilting. Cool upright, undisturbed for 24 hours; do not retighten screw bands.
After cooling, check jars seals to ensure they curve downward. Yields: seven 1-cup jars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers Association - Experience the Taste of Manitoba
Prairie Fruit Growers Association ©2009.

Nutrition Facts : Calories 691.7, Fat 0.1, Sodium 18.1, Carbohydrate 179.3, Fiber 0.7, Sugar 171.5, Protein 0.1

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