There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 7 pounds okra pods, washed and trimmed
• 8 to 16 cloves garlic
• 6 cups cider vinegar (the kind labeled 5 percent acidity)
• 6 cups water
• 2/3 cup pickling salt
• 4 teaspoons dill seed
• 6 small hot peppers, optional
1. Firmly pack hot, sterilized jars with okra. Add 1 clove garlic to pint jars or 2 cloves to quarts, leaving 1/2-inch headspace.
2. In a 6-quart saucepan, mix together vinegar, water, pickling salt, dill seed and peppers, if using. Bring to a boil over medium-high heat.
3. Immediately pour boiling mixture over okra and garlic in jars, leaving 1⁄2-inch headspace. Run a non-metallic utensil down the inside of each jar to remove any trapped air bubbles.
4. Wipe jar tops and threads clean. Place hot lids on jars, and screw bands on firmly.
5. Process quarts for 15 minutes or pints for 10 minutes in boiling water. Adjust time for altitude, if needed.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.