8 responses to Amish Canning Recipes
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    Cindi
    Pickled Eggs (August 23rd, 2013 at 12:24)

    Pickled Eggs

    My grandmother always loved to can and eat pickled eggs. I don’t think there was a family gathering that didn’t have them. Also used them to make pickled deviled eggs. I didn’t like them much but she sure did.

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    Sandra Kathleen
    I love pickling - everything! (August 24th, 2013 at 15:47)

    I love pickling - everything!

    I can quite a bit, but I love to make pickles. Pickles I especially like are spicy pineapple sticks (I make these EVERY year!), watermelon pickle (with maraschino cherries), corn relish, zucchini relish, and bread & butter pickles.

    It sure would be nice to share the time it takes with a friend or two!

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    inge
    recipe for canning peaches (August 29th, 2013 at 22:33)

    recipe for canning peaches

    I would love your recipes for canning peaches I found them in IFA in salt lake and I loved them
    hope u would help Thanks

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    Recipe for Sweet & Hot pepper Relish (September 5th, 2013 at 14:27)

    Recipe for Sweet & Hot pepper Relish

    I found a jar of Sweet & Hot pepper Relish in Gillette Wyo, Loved it and have lots of peppers this year, hopefully you have the recipe, thanks

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    Sandra Kathleen
    Apologies! (October 5th, 2013 at 20:29)

    Apologies!

    Well, so sorry this reply is so late — I’ve been packing up–moving–and unpacking my Mom & Sis from FL to NC. I hope it’s not too late…but, there’s always next year.

    I’m also at a disadvantage, because I’M packing up to move from KY to NC, too, and it looks like I may already have packed my pickling cookbook! So, I’m relying on memory. I’ll post again with better directions as soon as I come across the book. :)

    Chock Full O’Nuts Pickled Peaches
    The peaches are peeled and pitted while being kept whole; try to keep the center as “tight” as possible, pulling the pit out through the stem of the peach. Put the prepared peaches into a citric acid solution to keep from darkening until all the peaches are prepared.

    After all the peaches are peeled & pitted, fill their centers with a mixture made from slivered blanched almonds, coconut, sugar, & cinnamon.

    Heat a sweet-sour mixture of vinegar & sugar (about 4c white vinegar to 6 c sugar) boiled for 5-10 minutes with cinnamon stick & whole cloves.

    Add the peaches and gently simmer until well-heated throughout.

    You process in a water bath for 25/30 minutes or let the pot set overnight, reheat to boiling, and process in the morning.

    Either way, carefully put the filled peaches into wide mouth pt jars, leaving about 1″ head space. Then, fill the jar with hot syrup to cover by 1/2″. Put crumpled plastic wrap on top of the peaches before sealing to make sure the peaches stay covered by the syrup. Wipe the rim and threads well before sealing.

    Jalapeno Jelly
    I use the recipe published by Sure-Jel. I use jalapeno peppers, but only red or yellow sweet peppers…usually sweet bananas and pasillo peppers instead of bell peppers.

    I love serving this over cream cheese with crackers. It makes a pretty holiday appetizer.

    I am looking for my Pickling cookbook to give over these recipes.

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    Tom Miller
    What is a ping in the cucumber pickle recipe? (November 3rd, 2013 at 19:21)

    What is a ping in the cucumber pickle recipe?

    The cucumber pickle recipe calls for 1/2 ping of olive oil. WHAT is a ping?!!!

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    Sandra Kathleen
    Amish Canning Recipes (November 3rd, 2013 at 20:03)

    i wasn’t the “author” of — only thing that makes sense as a typo…though, why they wouldn’t just say 1 cup (1/2 a pint!), I don’t know. :)

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    Sandra Kathleen
    Found my pickle book! (November 3rd, 2013 at 20:15)

    Found my pickle book!

    If you’re interested in a pickle recipe for the peaches, let me know. a few days ago, I finished up 3 batches of sweet & hot pickle relish: basically, mix of
    1 part hot to 3 parts sweet ground.
    Mix in well 1 part onion, also ground or very finely minced.
    Mix in 2 T canning salt and cover with ice water. Let stand 10 minutes, drain thoroughly.

    Meanwhile, Boil equal amounts of sugar and vinegar for 15 minutes. For 5 ground cups of veggies (peppers and onion), it took about 4 cups of each.

    Add drained ground veggies, bring back to boil and boil 15-20 minutes longer. Fill, seal, and process jars for 15-20 minutes in a boiling water bath.

    These are absolutely delicious! Along with 2 batches of Pepper jelly, it was a great way to take care of 2 bushels of peppers! BTW, I don’t grow or use bell peppers in my recipes: I’ve found the Sweet Bananas, Gypsy, Giant Marconi, Ancho/Poblano, Pasillo, Cor d’Toro, and, of course, Jalapeno peppers, much more prolific, easier to raise, and more versatile in recipes.

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