recipe
September 3, 2023
Canning and Pickling Recipes from the Ely Hilltop Garden
The final garden season was on a scale of 1-10, a 7. Asparagus season was fantastic; three rounds of stalks were picked. I was gone for much of the dry parts in June and July, so watering was inconsistent, which took a toll on the cucumbers and zucchini. The tomatoes are coming in, but I have about 20% less than last year. I missed the early Spring greens season altogether in June (Kurt and Dolores raved about the spinach and the arugula), and green beans were the big star of the season. I have canned 5 quarts of Dilly Beans, eaten a pile of them, and frozen a Ziploc bag worth. I have two smallish cauliflower heads and only two heads of cabbages, which is rare. I usually have 6 (the red variety never produced). The watermelon radishes have been traveling with me from house to cabin and are getting a bit rubbery now. The beets are in a Ziploc, safely waiting in the crisper drawer at home for a Fall meal to be the star of the show. The one question remains whether the Japanese eggplants – the ten or so I have that are as long as index fingers- will be large enough to pick before I leave the following Monday after my niece gets married in Ely – Oh, the Intrigue! If I miss the window, my neighbor will reap the harvest, fingers crossed. I planted a variety that takes 45 days to mature, so I knew I was pushing my luck in the Ely garden. All in all, it set me up for some wonderful canning and pickling recipes.
So far, I have canned the following:
- 20 jars of refrigerator pickles
- 14 jars of late-season rhubarb, onion, green tomato, and apple chutney
- 2 quarts of roasted tomato sauce with many more in my future
- 6 pints of green tomato salsa
- 5 pints and 2 quarts Dilly Beans
- 2 pints of pickled jalapenos
- 4 1/2 pints confit cherry tomatoes in olive oil
Here are all the canning and pickling recipes in a handy list
Canning and Pickling Recipes
Here are all the recipes I use when harvesting the produce at the Ely Hilltop Garden at the end of the Summer
Cherry tomato confit
This caramelized onion confit or jam is excellent on bread, served over pasta, or mixed into rice.
Green Tomato Chutney
Chutney is a great way to use up stubborn green garden tomatoes
Refrigerator Pickles
Of all the things I hear people complain about when discussing pickle recipes, what seems to stand out is how to keep them crunchy. Try this technique that cools the jars upside down before placing them right side up in the refrigerator.
Canned Dilly Beans
My step mom Kathy makes excellent Dilly Beans. This year my beans went crazy in the garden and I had enough for pickling myself.
Chow Chow Relish
Chow Chow is a southern condiment that preserves the last of the garden summer season. Use it on hot dogs, sausages, or to top pinto beans.
Oven Roasted Garden Tomato Sauce
Refrigerator pickled jalapenos
Quick pickled jalapenos are great to have on hand for taco bowls, nachos, or just eating from the jar.
Late Season Rhubarb, Onion, Green Tomato and Apple Chutney
This Chutney takes advantage of the late-season produce, including Rhubarb, Onions, Green Tomatoes and Apples, and is paired with dates and African spices like Peppers, Cinnamon, Cumin, and Sumac for seasoning
Herb Salts
Herb salts are great for seasoning chickens or cuts of beef, pork, or lamb. This recipe is from the "True North Cabin Cookbook"
Green Onion Ginger Sauce
This is a great condiment for sandwiches, roasted carrots, dumplings, or grilled meats.
Roasted Red Tomato Salsa
I am a lazy canner so no peeling tomatoes with this one, and I use my kitchen sheers to cut versus blend some of the tomatoes so I have a chunky texture
