Giardiniera
Giardiniera recipe in the canning category
Recipe ingredients:
- 4 cups white vinegar
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon pickling salt
- 1 teaspoon turmeric
- 4 cups sliced carrots, cut 1/4 inch thick
- 4 cups cauliflower florets
- 2 cups red and green bell peppers, cut in 1 inch pieces
- 2 cups celery, sliced 1/4 inch thick
- 1 medium onion, sliced 1/4 inch thick
Recipe method:
- In a 6 to 8 quart saucepot, combine vinegar, sugar, water, salt, pickling spice and turmeric.
- Bring to a boil, stirring occasionally. Boil for 4 minutes.
- Add vegetables, reduce heat and simmer until vegetables are hot, about 5 minutes.
- Immediately fill hot quart or pint jars with mixture, leaving 1/2 inch headspace.
- Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles.
- Wipe jar tops and threads clean.
- Place hot lids on jar and screw bands on firmly but not to tight, about finger tip tight.
- Process quarts or pints in boiling water canner for 15 minutes.
- Notes:
- Boil jars for 10 minutes in a canning kettle large enough to hold 6 or 7 jars and keep them covered with at least 1 inch of water.
- Keep jars in kettle till ready to use.
- Remove jars one at a time and fill with pickles or jam. You will find that a jar lifter is handy.
- Return water in kettle to a boil put jars back into the kettle of boiling water and for pickles only start to time 10 minutes.
- Canning kettle should have a rack in the bottom for jars.
- The jars should not sit on the kettle bottom.
Tags: giardiniera, recipe, canning, recipes, cooking