How to Can Green Beans, Sweet Dill Pickles, and Blueberry Pie Filling
So I have this friend named Regina who should be nicknamed Betty for Betty Crocker! She is amazing in the kitchen! I know NOTHING about canning – but she has been working very hard for the past few weeks canning canning canning! And so I asked her if she would share a couple of her recipes with my readers in case you would like to try it! Here are some of the recipes that appealed to me!
Blueberry Pie Filling (Regina’s review: Wonderful…. you won’t want to buy it at the store again.)
(This makes around 6 quart jars)
8 cups water
8 cups sugar (the recipe calls for 8 cups but it is really sweet. You may want to only put in 6-7 cups)
Simmer together for 10 minutes.
Add 1/2 cup corn syrup and 1/2 cup lemon juice.
Then make a paste made from 2 cups Therma-flo and 1-1/2 cups water. (I buy the therma flo from Amish country. It may be hard to find in a regular store)
Add that paste to the blueberry mixture.
Then add an additional 4 cups of blueberries to that and turn heat low, simmer for 10 minutes. Fill jars and cold pack 30 minutes.
Mmmmm…enjoy all winter long!
Green Beans (Courtney’s review – this one looks like a simple starter recipe – and one I could do.)
Cut and clean beans
Put in quart jars and add 1 tsp salt and fill with water so all beans are covered.
Put in canner bring to a boil and cold pack for 3 hours.
Sweet Dill Pickles – (Courtney’s review: These are the bomb diggity! I LOVE these! I once ate 3 cans of these in one week and I was drinking the juice by the spoonful!!! Don’t say “blak” till ya try it peeps! These are da bomb!)
Cucumbers, sliced
2 buds garlic in each jar
1 spring dill each jar
Syrup (for pickles)
3 cups sugar
3 cups water
1-1/2 cups vinegar
1 T. salt
Fill jars with cucumber, add garlic and dill.
Boil syrup and pour over cucumbers in jars. In canner, bring to a boil and cold pack for 5 minutes.
Walk with the King!
These are all awesome, especially the blueberry pie filling!!!
I love pickles!
Thanks for sharing!
I have wanted to start canning for a while, but am very intimidated by the process. These recipes sound pretty easy…..and delicious! Maybe it's not as hard as I think it is! I might give it a shot! Thanks for sharing!
You are so smart to do all this! Looks yummy too 🙂
you should be very proud of yourself
And I also love how beautiful they are. Makes me remember my Grandma's cellar shelves. 🙂
The green beans? I says cold pack for 3hrs. I have no idea what you mean. Ive never heard of this. …..could you elaborate?
Seanymph – this is my friend Gina's post so I'll let her explain. I'll let her know you asked!
Seanymph…. Cold pack is the same as water bathing it. You put in a canner (that is especially made for canning) and you put water in it along with your jars (courtney also posted a picture of the canner on her blog). Make sure that there is enough water in the canner to cover all jars up to the neck of the jars. Then you need to bring it to a full boil and start your 3 hours from there. I hope I explained it and made sense. If you have any more questions, feel free to ask. Thanks
Gina
On the pickle recipe is the salt Canning, sea, or table salt? Also how crisp are these?
here is a couple of resources you might find handy concerning canning beans. THe only acceptable way to can beans is with a pressure cooker, if you dont use a pressure cooker you run the risk of making yourself sick with botulism. http://nchfp.uga.edu/how/can_04/beans_snap_italian.html and another http://www.simplycanning.com/canning-green-beans.html . I choose to freeze my green beans, much simpler and safer.. I do can tomatoes, salsa, sauce, pickles and tons of other stuff.