I need a good recipe for canning pickles and tomatoes ?

Question

Tomatoes and pickles, canning and I need some good recipes for them

Answer 1

Don't have one for tomatoes, but this is my grandmothers recipe for pickles. You can leave out the bell peppers but they are really good.

Pickled Cucumbers (Bread and Butter Pickles)

7 cups sliced cucumbers, peeled

1 green, yellow, or red bell pepper, sliced (optional)

1 medium onion, sliced

2 tbs salt

2 cups sugar

1 cup vinegar

Mix all ingredients together well in large bowl. Refrigerate over night and mix again (leave for at least 12 hours). Put in jars & cover. Lasts 3-6 months. You can half this recipe.

Answer 2

check for recipes in http://www.recipezaar.com I have found loads of goodies there.

Answer 3

Canning 101

pickles, fruits, jams, jellies, etc

Bread and butter pickles:

(Called thus because they are good enough to eat at every meal)

7 slim medium cukes

5 crisp medium onions

1 bell pepper, chopped

1 small sweet red pepper (chopped)

¼ c salt

cracked ice

Pickling solution:

2½ c white vinegar

2 ½ c granulated sugar

1 Tbsp mustard seed

1 tsp celery seed

½ tsp whole cloves

¾ tsp turmeric

Mix veggies, mix in salt and cracked ice. Put in fridge or a cool place and let stand for at least three hours, then drain.

Mix pickling solution. Add to drained veggies in kettle. Bring mix to boiling, remove veggies to clean, sterilized jars immediately. Pour hot liquid over to cover leaving ½-inch of headspace (no more). Wipe jar rims, checking for nicks, with a clean damp cloth, then place hot, sterilized lids on and s***w the rings on firmly-tight. Place filled jars on a dry folded towel. Quickly repeat this process with the rest so that the veggies do not cool down. If pickles in the kettle are allowed to boil, they will soften. These pickles are very crisp and fresh tasting. Our favorites. (I also slice a batch of smaller cukes lengthwise for spears, and use the same recipe with great results).

Canned tomatoes:

Fill a large pot with water up to ¾ full and put on to boil. Fill a clean water bath canner ½ full and bring it to a boil, with the wire rack in place. Wash the jars in warm soapy water and rinse. Check each one for minute cracks and nicks in the rim. Leave the jars in the hot water until needed. Separate the lids and place them in a sauce pan of water. Bring to a boil, then leave in the water until you need them.

Wash sound, ripe, high-acid tomatoes and dip them in the boiling water of your large pot (I use a wire basket) for about a minute or until the skins crack. Then place the tomatoes in cold water. This allows the skins to slip off easily. Core out the stem and discard. Leave the tomatoes whole or cut, depending on size and preference. Pack into jars and either mash down, so that the juice covers them, or cover with hot water leaving a ½-inch of space between the product and jar rim.

Canning tools of the trade: lids, jars, wooden long handled spoon, canning funnel, jar lifter, measuring spoons, jar rings  

Add ½-tsp of salt to each pint or 1 tsp. to each quart, if desired for taste. Remove any large air bubbles with a wooden spoon. Wipe off jar rim with damp cloth, place the lid on, and s***w ring down firmly. Place the jars into boiling water bath carefully and process pints for 40 minutes and quarts for 45 minutes counting from when the water returns to a full rolling boil. (Remember to adjust time according to altitude). Remove carefully and place jars on dry folded towel until cool and sealing is complete.