Free The Amish Canning Cookbook by Georgia Varozza Page B

feet.
    Makes about 14 pints.

 
    Pickled Whole Mushrooms
7 lbs. small whole fresh button mushrooms (less than 1¼ inch in diameter)
½ cup bottled lemon juice
2 cups olive oil or salad oil
2½ cups 5% vinegar
1 T. oregano
1 T. basil
1 T. pickling or canning salt
½ cup finely chopped onion
¼ cup pimento, diced
2 to 3 cloves garlic, cut in quarters
25 black peppercorns
    Note: Do not use wild-harvested mushrooms .
    Wash mushrooms; cut stems, leaving ¼ inch attached to cap. Combine mushrooms, lemon juice, and water to cover in a large pot. Simmer for 5 minutes. Drain mushrooms.
    Mix olive oil, vinegar, oregano, basil, and salt in a saucepan. Stir in onions and pimento and heat to boiling, mixing well.
    Place ¼ garlic clove and 2 to 3 peppercorns in each half-pint jar. Fill jars with mushrooms and boiling vinegar solution, leaving ½-inch headspace.
    Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled mushrooms as follows:
    Process half-pints for 20 minutes at 0 to 1,000 feet altitude; 25 minutes at 1,001 to 3,000 feet altitude; 30 minutes at 3,001 to 6,000 feet altitude; 35 minutes above 6,000 feet.
    Makes about 9 half-pints.

 
    Pickled Hot Peppers
4 lbs. hot peppers, red, green, or yellow (Hungarian, banana, chili, jalapeno, Serrano)
3 lbs. sweet red and green peppers, mixed
5 cups 5% vinegar
1 cup water
4 tsp. pickling or canning salt
2 T. sugar
2 cloves garlic
    Note: To prevent burns, wear rubber gloves when handling hot peppers and don’t touch your face. Wash hands thoroughly when done.
    To prepare peppers, first wash them. Cut larger peppers in half or in quarters; small peppers may be left whole but you’ll need to make 3 or 4 slits through the skin or else flatten them. Blanch peppers in boiling water to help remove skins, or blister skins by placing peppers in a 400-degree oven or under the broiler for 6 to 8 minutes, turning to get all sides, until skins blister. Cool peppers by placing them in a pan and covering them with a damp towel. After several minutes the pepper skins should peel off easily. Fill half-pint or pint jars with the peppers, leaving ½-inch headspace.
    Combine remaining ingredients and bring to a boil; simmer for 10 minutes. Remove garlic. Ladle boiling vinegar solution over peppers, leaving ½-inch headspace. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickled peppers as follows:
    Process half-pints and pints for 10 minutes at 0 to 1,000 feet altitude; 15 minutes at 1,001 to 6,000 feet altitude; 20 minutes above 6,000 feet.
    Makes about 9 pints.

 
    Bread and Butter Pickles
4 lbs. pickling cucumbers, cut into ¼-inch slices
2 lbs. onions (about 8 small), thinly sliced
⅓ cup pickling or canning salt
2 cups sugar
2 T. mustard seed
2 tsp. turmeric
2 tsp. celery seed
1 tsp. peppercorns
3 cups 5% vinegar
    Combine cucumber and onion slices in a large bowl, layering with salt. Cover with 2 inches crushed or cubed ice; refrigerate for 3 hours, adding more ice as necessary. Drain, rinse well, and drain again.
    Combine remaining ingredients in a large pot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot cucumbers, onions, and vinegar mixture into hot pint or quart jars. Following the directions in chapter 3, “Water-Bath Canning: A Step-by-Step Guide,” process the pickles as follows:
    Process pints or quarts for 10 minutes at 0 to 1,000 feet altitude; 15 minutes at 1,001 to 6,000 feet altitude; 20 minutes above 6,000 feet.
    Alternately, you can process the jars using the “Lower-Temperature Pasteurization Process” found at the end of this chapter.
    Makes about 7 pints.

 
    Kosher Dill Pickles
4 lbs. pickling cucumbers, uniform size
14 cloves garlic, peeled and cut in half
¼ cup pickling or canning salt
2¾ cups 5% vinegar
3 cups water
14 heads fresh dill
28 peppercorns
    Wash cucumbers and remove blossom end. Remove stem or leave ¼ inch of stem