Spring has sprung, and it's time to start thinking about preserving those seasonal flavors! Pressure canning is a fun and easy way to keep your favorite fruits and veggies fresh all year long. In this post, we'll be sharing 3 unique and tasty spring pressure canned recipes that are perfect for beginners. Whether you're a canning pro or a newbie, these recipes are sure to impress your taste buds and elevate your pantry. So grab your pressure canner, roll up your sleeves, and let's get canning!
Recipe 1: Pickled Radishes
Yield: 4 pint-sized jars
Ingredients:
- 1 pound of radishes
- 2 cups of white vinegar
- 2 cups of water
- 1/4 cup of sugar
- 1 tablespoon of salt
- 2 cloves of garlic (optional)
- 1 tablespoon of black peppercorns (optional)
Equipment:
- Pressure canner
- Pint-sized mason jars
- Large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
- Wash and slice the radishes thinly and pack them tightly into sterilized pint-sized mason jars.
- In a large pot, combine the vinegar, water, sugar, salt, garlic cloves, and black peppercorns. Bring the mixture to a boil, stirring occasionally.
- Pour the hot liquid over the radishes, leaving about 1/2 inch of headspace at the top of the jar.
- Remove any air bubbles from the jar by gently tapping it on a hard surface.
- Wipe the rims of the jars with a damp cloth to ensure a tight seal, and then place the lids and rings on the jars.
- Process the jars in your pressure canner at 10 pounds of pressure for 10 minutes.
- Allow the jars to cool before storing them in a cool, dark place.
Tips:
- Use a mandoline slicer to slice the radishes thinly and evenly.
- For a spicier version, add a sliced jalapeno pepper to the jars before pouring in the pickling liquid.
- These pickled radishes are great as a topping for tacos, sandwiches, and salads.
Recipe 2: Strawberry Balsamic Jam
Yield: 4 half-pint jars
Ingredients:
- 2 cups of strawberries, hulled and chopped
- 1/2 cup of balsamic vinegar
- 1/4 cup of lemon juice
- 1 package of powdered pectin
- 4 cups of sugar
Equipment:
- Pressure canner
- Half-pint mason jars
- Large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
- In a large pot, combine the chopped strawberries, balsamic vinegar, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Add the powdered pectin and continue to stir until it is dissolved.
- Add the sugar to the pot and stir until it is fully dissolved.
- Bring the mixture to a boil again, and then reduce the heat to low and simmer for about 15 minutes, stirring occasionally.
- Remove any foam from the top of the jam with a spoon.
- Ladle the hot jam into sterilized half-pint mason jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a damp cloth to ensure a tight seal, and then place the lids and rings on the jars.
- Process the jars in your pressure canner at 5 pounds of pressure for 10 minutes.
- Allow the jars to cool before storing them in a cool, dark place.
Tips:
- Use fresh, ripe strawberries for the best flavor.
- You can also try adding herbs like thyme or rosemary for a unique twist.
- This jam pairs well with cheese and crackers, or as a topping for toast or pancakes.
Recipe 3: Canned Green Beans with Garlic and Dill
Yield: 4 pint-sized jars
Ingredients:
- 2 pounds of fresh green beans, washed and trimmed
- 4 cloves of garlic, sliced
- 4 sprigs of fresh dill
- 4 cups of water
- 4 cups of white vinegar
- 1/2 cup of pickling salt
Equipment:
- Pressure canner
- Pint-sized mason jars
- Large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
- In a large pot, combine the water, vinegar, and pickling salt. Bring the mixture to a boil, stirring occasionally.
- While the pickling liquid is heating up, pack the green beans tightly into sterilized pint-sized mason jars.
- Add the sliced garlic and a sprig of dill to each jar.
- Pour the hot pickling liquid over the green beans, leaving about 1/2 inch of headspace at the top of the jar.
- Remove any air bubbles from the jar by gently tapping it on a hard surface.
- Wipe the rims of the jars with a damp cloth to ensure a tight seal, and then place the lids and rings on the jars.
- Process the jars in your pressure canner at 10 pounds of pressure for 20 minutes.
- Allow the jars to cool before storing them in a cool, dark place.
Tips:
- Use fresh, young green beans for the best texture.
- You can adjust the amount of garlic and dill to your personal taste.
- These canned green beans are a great addition to salads, casseroles, or as a side dish on their own.
There you have it, three delicious and beginner-friendly spring pressure canned recipes that are sure to impress. From tangy pickled radishes to sweet strawberry balsamic jam and savory canned green beans with garlic and dill, there's something for everyone in this lineup. Remember, pressure canning can seem intimidating at first, but with a little practice and patience, anyone can become a pro. So grab your canning supplies and start preserving the flavors of spring today!
