Side Dishes
Canning Recipes | Best Cook Verna Soini
Verna Soini of Fitchburg, Massachusetts, shares two of her blue-ribbon canning recipes from the country fair. Verna Soini’s plump hands are stained red from the beets she’s peeling as she prepares her favorite relish. On the stove, jars are jostling gently in a hot-water bath. In another kettle, freshly packed jars of pickled green beans are […]
By Edie Clark|Aug 15 2008|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
Isn’t it considered unsafe to do green beans in a hot water bath for canning? Is it recommended to use the pressure method to achieve the 240 degrees to kill bothulism?
My Aunt Ada used to make “mixed pickle” in the autumn. She’d pick all the little vegetables…pickles, lima beans, cauliflower, onions, carrots, green & red peppers, green tomatoes, etc. that were left on the vines and pickle them in a sweet brine. It was colorful and delicious. It was a great way to glean every last bit of produce from her garden before the frost. Does anyone have a recipe for such a pickle?
Here in Lancaster County, PA we call this end of the harvest relish Chow Chow.