Jul
20
    
Posted (Stephanie) in Recipes

From Lori:

PICKLE AND CAN THEM: I used to be afraid that the stuff that I canned would kill someone—but I’ve been doing it for years and we’re all still alive. If you follow the canning directions carefully and discard any food that looks the slightest bit suspicious, there’s no reason that the food you can should be any more dangerous than other parts of life. I’ve invested in a big canning pot and rack, but if can be done with a big soup pot. You will need a jar holder to remove the jars from the hot batch, but you can get one for about $1.00. Most hardware stores (and Gracious Homes) carry the jars and lids. Here’s one recipe for pickled squash—it uses 4 pounds of squash!–there are lots of others on the internet. If you can’t get over the “I might kill someone with these”feeling if you store on a shelf for six months, you can still make half the recipe, cover the jars tightly, and store in the fridge for up to two weeks.

Summer Squash Bread and Butter Pickles (Gourmet  | July 2001)
Yield: Makes 6 (1-pint) jars
Active time: 1 1/4 hr Start to finish: 5 1/2 hr (plus 1 week for flavors to develop)
4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
2 large onions, cut crosswise into 1/4-inch-thick slices
1/4 cup plus 1 1/2 teaspoons canning salt
1 quart crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (preferably dark amber)
3/4 cup water
1 tablespoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers
Special equipment: 6 (1-pint) canning jars with lids and screw bands
Preparation
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
Sterilize jars and lids.
Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
Cut a lengthwise slit in each chile (don’t cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
Let pickles stand in jars at least 1 week for flavors to develop.



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