In 1858, in Vineland, New Jersey, a tinsmith named John Landis Mason invented and patented the Mason jar. This screw threaded glass jar revolutionized food preservation, and is still used today, under the names Ball or Kerr canning jars. Many of us still use the jars for our fall preservation and canning activities.
We have simplified this week’s recipes for this century, so you won’t heat up your kitchen with canning equipment that generates steam. These recipes are called Quick Pickles, but instructions for most canning recipes and traditional procedures can be found at www.ballmasonjars.com, including Canning & Preserving 101.
YOU CAN CAN ANY FRUIT OR VEGETABLE!
Be it cucumbers, beets, cauliflower, apples, peaches, pears or plums, these basic recipes can be applied to all. The brining liquid is also the same with a concoction of spices usually called pickling spices.
If you want to make the mix yourself, the traditional pickling herbs are dill, mustard seeds, celery seed, garlic, pepper and cloves. The additional spices that might change the flavor include hot pepper flakes, coriander, basil, coriander seed and curry powder.
Be certain to purchase only Ball or Mason glass jars with two lids. At this time of year, it is a good idea to buy the 12-jar case. For best results, don’t reuse old food jars, and sterilize all parts of new jars before using.
SWEET SUMMER MEMORIES
“Dilly beans,” as they are known in the Midwest, were stored on all of our Wisconsin grandmother’s shelves and served as a cold salad in the summer with fresh corn and Sheboygan bratwurst.
This summer dinner was the go-to meal my parents prepared every Sunday afternoon at our summer cottage on the lake.
When I make the beans, it brings back memories of cool summer nights eating dinner on the screen porch, while the evening fog rolled in from Lake Michigan.
HOW TO MAKE DILLY BEANS (the Easy Way)
Recipe from Food.com (Matthew Molus)
Ingredients (yields 10 pint jars; recipe can be cut in half)
- 4 pounds fresh green beans
- ½ teaspoon crushed red pepper flakes, mustard seeds, dill seed per jar
- 1 whole clove garlic per jar
- 5 cups white vinegar
- 5 cups water
- ½ cup pickling salt
Directions
- Wash and sterilize in hot water both jars and lids; this recipe makes 10 pints which can be halved to five pints.
- Set aside while cooking the beans. Clean and cut beans the same length as pint jars. Place all spices in each jar. Add beans to the jar to fit, leaving head room for lids. Boil vinegar, salt and water to boil and pour hot liquid over beans.
- Tighten lids, cool and refrigerate for at least one week. Made in this fashion, they cannot be stored at room temperature, but must be refrigerated.
A MODERN VERSION OF GIARINIERA
One of my favorite canning projects that uses a variety of vegetables from your garden or vegetable market is giardiniera, which combines pickled cauliflower, carrots and onions. This Italian pickled relish has been used in home kitchens and restaurants for decades.
In Chicago delicatessens it is used as a topping for Italian beef sandwiches, subs and even pizza. The New York version is added to salads, sandwiches and pasta.
While searching the recipe, I found one from Alton Brown, who changed it up by adding Indian curry spices. He calls it “Hurry Curry Cauliflower.”
Ingredients (makes four pint Ball jars)
- 1 tablespoon canola oil
- 1 teaspoon each cumin seed and coriander seed
- 2 teaspoons curry powder
- 1 teaspoon fresh ginger, minced
- 1 whole clove garlic, smashed
- 1 head fresh cauliflower, cut into florets
- 1 cup water
- 1 cup rice wine vinegar
- ½ cup cider vinegar
- 3 tablespoons sugar
- 1 teaspoon pickling salt
Directions
- Wash and sterilize the jars and lids in hot water. Set aside while cooking. Sauté cumin and coriander seed in canola oil. Add curry powder, ginger and garlic to pan. Stir until spices are fragrant. Add the florets to the pan and toss to coat.
- In a separate jar with lid, combine the water, rice wine vinegar, cider vinegar, sugar and pickling salt. Shake to combine.
- Once the cauliflower is slightly tender, add to Ball jar. Pour the pickling liquid over the cauliflower, filling it to the top of the jar. Cool, chill and store in refrigerator for at least one week to develop flavor.
Happy canning!
Jano Nightingale is a horticulturist and Master Gardener who teaches gardening at the Carlsbad Senior Center. Contact her at [email protected].
