Hey there, fellow canning enthusiasts! June is upon us, and it's the perfect time to try out some new canned recipes. We've handpicked three delicious and easy-to-make options that everyone should give a go this month. So, let's dive in and explore these mouthwatering treats!
Pickled Asparagus 🌱
First up, we have a spring-into-summer favorite - pickled asparagus! As asparagus season continues, why not enjoy this tasty veggie in a whole new way? Pickled asparagus is a fantastic addition to salads, charcuterie boards, or just enjoyed straight out of the jar. Here's a detailed recipe to help you make it:
Ingredients 📋
- 2 pounds fresh asparagus spears
- 2 1/2 cups white vinegar
- 2 1/2 cups water
- 1/4 cup sugar
- 2 tablespoons pickling salt
- 1 tablespoon pickling spices
- 4 cloves garlic, peeled
- 4 sprigs fresh dill
Instructions 👩🏻🍳
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Wash and trim the asparagus spears to fit the height of your jars.
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In a saucepan, combine vinegar, water, sugar, and pickling salt. Bring to a boil, stirring until the sugar and salt dissolve.
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Place pickling spices in a cheesecloth or spice bag and add to the brine. Simmer for 15 minutes.
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Meanwhile, sterilize 4 pint-sized jars, lids, and bands.
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In each jar, place 1 garlic clove and 1 sprig of dill. Pack the asparagus spears upright into the jars.
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Remove the spice bag from the brine and pour the hot brine over the asparagus in the jars, leaving 1/2-inch headspace.
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Remove any air bubbles with a non-metallic spatula, adjust headspace if needed, and wipe the jar rims clean. Place lids and bands on the jars, finger-tightening the bands.
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Process the jars in a boiling water bath canner for 15 minutes (adjusting for altitude if necessary). Let the jars cool and check for proper seals before storing.
Strawberry Rhubarb Jam 🍓
Next on our list is a classic combination that's perfect for June - strawberry rhubarb jam! This sweet and tangy spread is perfect on toast, scones, or even swirled into yogurt. Here's a detailed recipe to guide you:
Ingredients 📋
- 4 cups chopped fresh strawberries
- 4 cups chopped fresh rhubarb
- 1/4 cup lemon juice
- 7 cups sugar
- 1 pouch (3 oz) liquid pectin
Instructions 👩🏻🍳
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In a large pot, combine strawberries, rhubarb, and lemon juice. Cook over low heat until the fruit is soft, stirring occasionally.
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Gradually add sugar, stirring until it dissolves. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) and let it boil for 1 minute, stirring constantly.
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Stir in the liquid pectin and return to a full rolling boil. Boil for another minute, continuing to stir constantly.
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Remove the pot from heat and skim off any foam.
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Meanwhile, sterilize enough jars, lids, and bands to hold 8 cups of jam.
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Ladle the hot jam into the sterilized jars, leaving 1/4-inch headspace. Remove any air bubbles with a non-metallic spatula, adjust headspace if needed, and wipe the jar rims clean. Place lids and bands on the jars, finger-tightening the bands.
- Process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if necessary). Let the jars cool and check for proper seals before storing.
Cherry Pie Filling 🍒
Lastly, we have a delightful summer treat - homemade cherry pie filling! Perfect for baking into pies or spooning over ice cream, this filling is a must-try during cherry season. Here's a detailed recipe to help you make it:
Ingredients 📋
- 6 cups fresh cherries, pitted
- 1 1/2 cups sugar
- 1/4 cup cornstarch
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 1/2 cups water
Instructions 👩🏻🍳
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In a large saucepan, combine cherries, sugar, cornstarch, almond extract, vanilla extract, cinnamon, and water. Stir well to combine.
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Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Let it boil for 1 minute.
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Remove from heat and let the filling cool slightly.
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Meanwhile, sterilize enough jars, lids, and bands to hold 6 cups of filling.
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Ladle the hot filling into the sterilized jars, leaving 1/2-inch headspace. Remove any air bubbles with a non-metallic spatula, adjust headspace if needed, and wipe the jar rims clean. Place lids and bands on the jars, finger-tightening the bands.
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Process the jars in a boiling water bath canner for 30 minutes (adjusting for altitude if necessary). Let the jars cool and check for proper seals before storing.
In conclusion, these three canned recipes are perfect for celebrating the flavors of June. Give them a try and delight your taste buds with pickled asparagus, strawberry rhubarb jam, and cherry pie filling. Happy canning!
