Conference turris::cooks

    A followup to .0 - freezing the catsup worked just fine.  There
    was no real difference in flavor or texture.  I *did* use up the
    freezer catsup before the canned stuff, since I think canned
    (Jarred?) foods last longer than frozen, so I don't know how
    it would stand up to being frozen for a year!  But 4-6 months
    was ok.
    
    --L

re. .3:

This is the recipe my mother always used. Since these are the only
bread-and-butter pickles I have had I can not compare them to any others, but
I think they are very good.    :-)
The recipe is from "Old-Time Pickling and Spicing Recipes" by Florence Brobeck.
Its advantage is in the fact that it is for a small quantity.

         Lucinda's Bread-and-Butter Pickles
   an old Ohio recipe of superb flavor. Keep some covered in refrigerator.

4 pounds (10 to 12 small) cucumbers, washed, pared and cubed
4 medium-sized onions, washed, peeled and sliced
1/4 cup salt
1-1/2 cups (packed) brown sugar
1 pint cider vinegar
2 (three-inch) sticks cinnamon, broken
1 teaspoon whole allspice
1 teaspoon white mustard seeds
1/2 teaspoon tumeric
1/2 teaspoon celery seed
1/2 teaspoon cayene

Place cucumbers and onions in layers in separate glass or earthenware bowls,
each layer sprinkled generously with salt (use all 1/4 cup - n.). Cover and let
stand overnight. In the morning, drain vegetables, rinse well with cold water
and drain thoroughly. Combine cucumbers and onions. Dissolve sugar in vinegar
in a 3-quart agate or enamel kettle. Tie cinnamon and allspice together in a
small cheesecloth bag. Add to hot vinegar, Boil 1 to 2 minutes. Stir in
remaining ingredients. Add drained cucumbers and onions; let scald thoroughly
in hot vinegar, 25 to 30 minutes, over very low heat, but do not boil. Remove
spice bag. Spoon pickle into hot sterile glass jars; seal at once. Let stand a
few weeks before using. Makes 2 pints.

A few remarks: 
1. the salt is regular table salt.
2. the vinegar doesn't have to be cider vinegar. Any vinegar except for wine
   vinegar will be fine.

Enjoy!

Naomi

    I have a recipe that I got from my grandmother for pickled peppers that 
    I would like to can, if possible, but I'm not sure what to do to modify 
    the recipe.  Basically, all that I do is blanch the peppers, then marinate 
    them for a few days in vinegar, garlic and some other spices, and put in 
    jars in the refrigerator.  I would like to be able to put these peppers 
    in jars and process them in a water bath so that they will keep longer 
    and without refrigeration.  Since I make these once a year especially
    for my brother, I would like to be able to make him a large batch that
    will take him through next year.  Does anyone have any suggestions on
    what I need to do?
    
    Thanks,
    Cathy

    PICKLED PEPPERS ARE EASY.
    
    	Do not blanch your peppers first as they will cook in the canning
    process, and then they'd probably be too soft.
    	Just prepare and stuff jars full of peppers, cover with HOT vinegar
    and spices, clean edges of jars and put on lids and covers.  Process
    in boiling hot water bath...15 min for pints and 25 min for quarts.
    	Cool before removing rings.  Will last for 1-2 years if sealed
    properly.
    
    			Good luck!
    					Kris

    Ok, I'll attempt to give you my grandmother's recipe.  Since she taught
    me by having me do it with her, there aren't any measurements for
    things.  You just do everything to taste and smell.
    
    Ingredients:
    
    Peppers, cut into bite-size pieces
    Carrots, peeled and cut into thick slices.
    Celery, cut into thick slices
    Vinegar
    Garlic, several cloves peeled and finely chopped.
    Salt
    Sugar, about 1 teaspoon
    Oregano
    Basil
    
    Bring a pot of water to a rolling boil.  Add some vinegar. Add the
    peppers and carrots (I usually use 2 separate pots of water since the
    carrots take a bit longer to blanch) and blanch them.  Remove from heat
    and rinse in cold water to stop the cooking process.  Put the peppers,
    carrots and celery into a large bowl.  Sprinkle with salt, about 1
    teaspoon of sugar, a handful of oregano, and a handful of basil.  Add
    the minced garlic and cover the whole thing with vinegar.  Turn the
    pepper mixture when you think about it.  I usually leave it on the
    counter for 2 to 3 days and turn it every time I go by.  Add more
    vinegar as it is absorbed so that the mixture is always covered.  Taste
    it from time to time to see which spices need to be increased.
    
    After a few days, pack the pepper mixture into jars. Fill jars with
    vinegar.  Cover and refrigerate.
    
    If you want, you can also add cauliflower to this recipe.  I believe it
    also needs to be blanched, but I don't like it so I never use it. 
    
    Hope you like it.
    
    Cathy

This was posted by Bob Sanders in the Chili notes file.  I should work as well
for regular bell peppers.
--------------------------------------------------------------------------------
        Well, it took a while, but here it is:
        
        From the Spring 1989 issue of the Whole Chili Pepper -
        
        Chile Pepper Canning Techniques
        
        Green chile is a low acid fruit and for that reason we do not
        recommend home canning of it by itself.  It can be done, however,
        by using a pressure canner only and by carefully following all
        the manufacturer's specific instuctions.  Blister and peel the
        chiles, remove the seeds, then wash and dry.  Pack the pods
        loosely in sealing jars, leaving one inch head space.  Add
        one-quarter teaspoon salt per pint jar and then add boiling
        water, again leaving one inch head space.  Tighten the lids on
        the jars and place them in the pressure-canner.  Process the pint
        jars for 35 minutes.
        
        Here are some hints about pressure-canning: let the pressure fall
        to zero - that takes about 20 to 25 minutes; and after opening
        the petcock, wait 5 minutes before opening the lid of the
        pressure-canner.  As an additional precaution, always boil home
        canned chile for 15 minutes before eating to prevent botulism
        poisoning.  Stir it frequently.
        
        The pressure canning method can also be used with salsas or the
        careful cook can use the water-bath method.  Remember that both
        the chile and tomatoes are low-acid foods, so when using the
        water-bath method, the acid levels of the salsas must be
        increased by adding vinegar or lemon or lime juice to the
        recipes.
        
        The following recipes were developed by the Cooperative Extension
        Service of New Mexico State University specifically for canning
        by the water-bath, NOT pressure-canning, method.  Please note
        that less chile than called for may be used but not more or the
        acidity will be altered.  Also, add any other seasonings such as
        coriander or cumin when serving the salsa rather than during
        canning.
        
                             Green Chile and Tomatoes
        
                3 cups green chile, peeled and chopped (seeds removed if
                  desired)
                3 cups tomatoes, peeled and chopped
                1 1/2 teaspoons salt
                1 1/4 cups vinegar
        
                Combine all ingredients, bring to a boil, cover, and
                simmer 5 minutes.  Pack in hot,clean jars.  Use all the
                liquid, dividing it evenly among the jars.  Adjust the
                lids.  Process in water-bath for 30 minutes.  Start
                counting the processing time when he water returns to
                boiling.
        
                        Yield: 4 pints
                        Heat Scale: 4
        
        
        ** Note:  There are five more recipes in this section alone.
                  As I'm preparing for a trip, I will suggest that you
                  would do well to purchase this issue.  It contains an
                  artile on the ultimate chile patch so you can plan next
                  next years garden now as well as many many recipes and
                  ways of storing chiles.
        
        Bob

    seems like some replies have been deleted in here.  i hope it was
    nothing good!  
    
    i make some pickles that don't require any cooking.  i make a batch and
    give them out to family and they are always gone in two weeks so i
    don't know how long they would actually last.  anyways.. its real
    simple.
    
    cukes (sliced as thin as possible, with skins on, bout 7-10)
    3 cups sugar (although i use alittle over 2 cuz they are real sweet)
    1 1/2 cups white vinegar
    3 hot peppers cut up small
    1 tablespoon celery seed
    1 teaspoon mustard seed
    1 teaspoon cayenne pepper 
    
    disolve sugar in vinegar over low heat, add cayenne pepper and mix.
    
    mix peppers, seeds and cukes together in air tight container.  pour
    vinegar mixture over.  close tighly.  let sit for a week and mix twice
    a day (i do in the morning and before bed) and in a week they are ready
    to eat!  
    
    sweet/hot... some sweeter than others... some hotter than others...
    either way, delicious!
    
    
    cj