My garden is filled with many delights – too many to use over just the summer months.
With that in mind, I figured this would be a good time to talk about simple summer canning and marinades. Instead of feeling you must use all your garden fruits and vegetables immediately, how about preserving them to enjoy at a later date?
Canning requires only simple equipment that you can buy at low cost, borrow, or find at a local garage sale. I recommend you start off with a starter canning kit or view the many canning alternatives that you may have at home to keep the cost down. You simply need a large pot, canning tongs, funnel, and canning rack to keep your jars stable, with a variety of jars and lids suitable for your project.
Please refer to a simple useful guide found at the Prairie Homestead at: https://www.theprairiehomestead.com/2020/06/canning-no- equipment.html.
A proper marinade should contain an acidic ingredient, such as vinegar or wine; an
oil, such as olive or canola; and seasonings, such as herbs and spices. I selected recipes from my collection that are easy to put together in your kitchen and tasty to serve at many of your meals. I have also included a fruit recipe. Always stop by the internet and look at the plethora of canning and marinade recipes.
Canning is a sort of ritual for me at this time of year. It’s enjoyable in the cold
weather of Michigan to break open fruit and vegetables that were from your
summer garden. You can create many canning creations so have fun and experiment.
With this, I couldn’t agree more!
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at [email protected]
Canning Dilled Carrots
For the Jars:
- 1 tsp. or dried dill weed
- Garlic clove cut in half or quarters
- 1/2 tbsp. picking spice
- 1 tsp. or dried dill weed
For the Brine:
- 6 cups of water
- 6 cups white vinegar
- 1/4 cup pickling salt
- Wash jars and lids in hot soapy water then place on a parchment lined baking sheet in the oven at 225 degrees until ready to use.
- Fill canner with water. Jars must be covered by water—approximately 1 to 2 inches. Add more hot water if needed.
- In a large pot, add brine ingredients – bring to a boil, then reduce heat to a simmer-cover.
- Slice the carrots to desired size
- Remove jars from the oven, place carrots in jars tightly then add spices while hot.
- Fill with brine leaving 1/2″ headspace.
- Wipe the rim of each jar before sealing with a hot lid.
- Screw bands on tight
- Using a jar lifter, place the filled jars into the boiling water canner and return to a boil
- Set a timer for 10 to 15 minutes.
- Remove from water and cool untouched for 24 hours
- Move jars to a cool dark storage spot.
- Store for 3-4 weeks before using.
Note: If you enjoy spicy you can add red pepper flakes to some of the jars.
Cherry Tomatoes Marinade
- 2 lbs. cherry tomatoes
- 1/2 bunch parsley chopped
- 2 large garlic cloves, minced
- 1 1/2 cups Italian dressing
- Rinse and cut cherry tomatoes in half.
- Add the cut tomatoes to a glass mixing bowl or quart-sized glass jar with lid.
- Add chopped parsley and minced garlic then add 1 1/2 to 2 cups (depending on jar size) of Italian dressing or just enough to barely cover the tomatoes.
- Stir then cover and let sit at room temperature then refrigerate overnight.
Note: I love this tomatoes marinade served on a bed of lettuce with sliced Mozzarella Cheese.
Easy Canning Oranges
- 15 lbs. orange peeled
- 1 1/4 cups sugar
- 10 1/2 cups of water
- Peel the oranges and remove as much white membrane as possible.
- Divide oranges into sections very small clementine’s or tangerines can remain whole in the jar.
- Pack oranges tightly into canning jars, leaving at least 1/2-inch headspace.
- In a sauce pan bring water and sugar to a boil. Be sure sugar dissolves.
- Pour boiling sugar syrup over oranges, leaving 1/2-inch headspace.
- Seal with 2-part canning lids.
- Place in a water bath canner for 10 to 15 minutes.
Note: You can also use other citrus items and try your hand at jams or curds.
Easy Canned Combo Pepper
- 2 cups mixed peppers- jalapeno, banana, mini sweet peppers etc.
- 2 garlic cloves, sliced or minced
- 1 bay leaf
- ½ cup white vinegar
- ½ cup water
- 1 to 2 tablespoons of sugar
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- ½ teaspoon celery seed
- Wash a wide-mouth pint mason jar and lid in hot soapy water. Rinse and let it air dry.
- Rinse the peppers
- Then slice the peppers as desired.
- Press the peppers, garlic and bay leaf into the jar to fill it completely.
- In a small saucepan, combine the white vinegar, water, sugar, kosher salt, peppercorns, and celery seed.
- Bring to a boil, stirring occasionally to dissolve the sugar and salt.
- Once boiling, pour the brine into the jars including all contents.
- Tap the jar on the counter to release any air bubbles.
- Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature.
- Eat immediately, or refrigerate until serving.
- Place on shelf or refrigerate up to 1 month.
Note: I make combination jars to enhance the jarred flavors. Less hot with more sweet is my preference.
Canning of Squash
- 4-5 squash
- 4 T apple cider vinegar
- 3½c water
- ¾ T canning or non-iodized salt
- Bring water, vinegar, and salt to a boil.
- Prepare squash by removing seeds. Cut into small.
- Par-boil squash in vinegar mixture for about 5 minutes.
- Scoop squash from vinegar mixture into prepared jars.
- Ladle into jars.
- Wipe rims clean and seal jars.
- Reintroduce the pints and quarts to a heated canning pot for 15 minutes.
- Cool-dark storage spot.