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Canning & Pickling Recipes
Posted on 10/19/25 at 9:55 am
Posted on 10/19/25 at 9:55 am
I recently started making some aged eggnog based on a thread here - and I have a few 32oz mason jars with canning lids leftover. I've never canned or pickled things before and am interested if anyone has any good recipes. I have some separate wide mouth jars that I use specifically for fermenting.
If anyone has any links to good resources they use please feel free to share. I looked at the Ball website already so I have some ideas there - although those mostly seem jam-related.
Pickled eggs?
Pickled sausage?
Pickled green beans?
More eggnog?
If anyone has any links to good resources they use please feel free to share. I looked at the Ball website already so I have some ideas there - although those mostly seem jam-related.
Pickled eggs?
Pickled sausage?
Pickled green beans?
More eggnog?
This post was edited on 10/19/25 at 10:16 am
3
Posted on 10/19/25 at 10:21 am to xXLSUXx
From the F&DB Recipe Book:
Rat’s Pickled Garlic (Canned)
I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch. Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.
3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano 12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon
Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.
In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, Serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.
Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
Remove screw bands and clean bands and jar necks. Store in a cool dark place.
For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20 minutes and over 6001 ft process 25 minutes.
Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
Rat’s Pickled Garlic (Canned)
I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch. Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.
3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano 12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon
Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.
In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, Serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.
Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.
Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.
Remove screw bands and clean bands and jar necks. Store in a cool dark place.
For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20 minutes and over 6001 ft process 25 minutes.
Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.
This post was edited on 10/19/25 at 1:59 pm
Posted on 10/19/25 at 1:05 pm to cgrand
Thanks Rat and c!
Posted on 10/19/25 at 1:12 pm to xXLSUXx
I use the following recipe for okra, green beans, fresh vegetable medley, Brussel sprouts, jalapeno and other hot peppers.
Make sure the jars and lids are cleaned well.
Put a large pot of water on the stove, add 1/4 cup vinegar to the water and make sure there's enough water to cover the canning jars by about 1 inch and account for displacement when the jars are added. DO NOT bring this water to a boil. Keep the heat as close to 185 degrees as you can. You do not want to cook the canned goods in boiling water.
Slice up some fresh onions and cut some cloves of garlic into several thin slices.
Add some of the onion and garlic to the jars, add the vegetable you are pickling and be sure to pack the jar as tight as you can. Halfway through packing the jar, add a little more onion and garlic. Then finish packing the jars.
Once the jars are packed add enough vinegar to fill the jars halfway then add water to top the jars off.
Drain the jars in a pot, bring the brine to a boil, add salt to the brine to taste. While this is coming to a boil add mustard seed and red pepper flakes to the jars------I usually add about 2 tsp. of mustard seed and if you want to use pepper flakes, add as much as you like.
When the brine comes to a boil it is time to ladle it into the jars and fill them to 1/4 in. from the top. Wipe off any brine on the top of the jar, add the flat sealing lid and screw down the retaining ring.
When all jars are filled and sealed, place them in the hot water bath and let them stay in there for 20 minutes for quarts and 15 minutes for pints. Then remove and let the cool on your countertop. It is then they will form a vacuum.
If any jars fail to form a vacuum, let them completely cool and refrigerate them to use first. I like to let the jars sit for at least a week before opening and eating the contents. Once the jars are opened, refrigerate them until they are done.
When pickling eggs, I use all vinegar to fill the jars and do not dilute it with water. I find if diluted, the eggs will not pickle to my liking, especially the yolk.
For the above mentioned vegetable medley I use onion, garlic, thinly sliced carrots and celery, small pieces of broccoli and cauliflower, hot peppers and fresh green beans.
I put up dozens of jars of produce a year from my backyard garden.
Make sure the jars and lids are cleaned well.
Put a large pot of water on the stove, add 1/4 cup vinegar to the water and make sure there's enough water to cover the canning jars by about 1 inch and account for displacement when the jars are added. DO NOT bring this water to a boil. Keep the heat as close to 185 degrees as you can. You do not want to cook the canned goods in boiling water.
Slice up some fresh onions and cut some cloves of garlic into several thin slices.
Add some of the onion and garlic to the jars, add the vegetable you are pickling and be sure to pack the jar as tight as you can. Halfway through packing the jar, add a little more onion and garlic. Then finish packing the jars.
Once the jars are packed add enough vinegar to fill the jars halfway then add water to top the jars off.
Drain the jars in a pot, bring the brine to a boil, add salt to the brine to taste. While this is coming to a boil add mustard seed and red pepper flakes to the jars------I usually add about 2 tsp. of mustard seed and if you want to use pepper flakes, add as much as you like.
When the brine comes to a boil it is time to ladle it into the jars and fill them to 1/4 in. from the top. Wipe off any brine on the top of the jar, add the flat sealing lid and screw down the retaining ring.
When all jars are filled and sealed, place them in the hot water bath and let them stay in there for 20 minutes for quarts and 15 minutes for pints. Then remove and let the cool on your countertop. It is then they will form a vacuum.
If any jars fail to form a vacuum, let them completely cool and refrigerate them to use first. I like to let the jars sit for at least a week before opening and eating the contents. Once the jars are opened, refrigerate them until they are done.
When pickling eggs, I use all vinegar to fill the jars and do not dilute it with water. I find if diluted, the eggs will not pickle to my liking, especially the yolk.
For the above mentioned vegetable medley I use onion, garlic, thinly sliced carrots and celery, small pieces of broccoli and cauliflower, hot peppers and fresh green beans.
I put up dozens of jars of produce a year from my backyard garden.
Posted on 10/20/25 at 7:39 pm to gumbo2176
quote:used your recipe to put up a few jars of radishes I had to harvest. Much easier than what I was doing. I’ll report back in a week
gumbo2176
Posted on 10/20/25 at 10:38 pm to cgrand
quote:
used your recipe to put up a few jars of radishes I had to harvest. Much easier than what I was doing. I’ll report back in a week
I've never put up radishes, so I'm interested to know how things turn out.
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