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Terry's Favorite
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Irish
Canning Recipes for
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The following free canning recipes are just a few of more to come for this new recipe category. I will also present some gift giving ideas for your finished products. Have fun!
Irish Apple Chutney
You may not think of chutney as an Irish recipe because it is actually from the area around India. The Irish, and those from other countries in the British Isles, do like to eat chutney, curry and similar types of foods. There are Irish companies that produce it and it is sold in most grocery stores. Many restaurants have at least one item of this type on their menu as well.
2
qts. pared, cored and chopped tart apples
(about 3 lbs.)
2 lbs. seedless raisins
1 c. chopped onions
1 c. chopped sweet red peppers (about 2 medium)
4 c. brown sugar
3 tbsp. mustard seed
2 tsp. ground ginger
2 tsp. ground allspice
2 tsp. salt
1 clove garlic, crushed
1 qt. vinegar
2 small hot red peppers, whole
Combine
ingredients; bring to a boil then simmer over medium
heat until thick, about 1 hour and 15
minutes.
As mixture thickens, stir frequently to prevent
sticking. Remove hot red peppers. Pour, boiling hot,
into prepared,
hot pint jars, leaving 1/4-inch head space. Adjust
prepared hot caps. Process 10 minutes in boiling
water bath.
Yield: about 5 pints
Thick Irish Orange Marmalade
Orange Marmalade is the most popular jam or preserve used in Ireland. Irish marmalade is a much more dense product than in America and is filled with lots of orange peel. Even though other flavors are available, nine times out of ten orange marmalade is their choice.
1 qt.
thinly sliced orange peel (about 6 large)
1 qt. orange pulp,
cut up (about 6 large)
1 c. thinly
sliced lemon (about 2 medium)
1- 1/2 qts. water
5 c. sugar
Add
water to fruit and simmer 5 minutes. Cover and let
stand 12 to 18 hours in a cool place. Bring to a boil;
cook rapidly over medium heat until peel is tender,
about 1 hour. Add sugar and bring slowly to a boil
until
sugar
dissolves. Cook rapidly over medium heat, to jellying
point, about 25 minutes. As mixture thickens, stir
occasionally to prevent sticking. Pour, boiling hot,
into prepared
hot jars, leaving 1/4-inch head space. Adjust caps.
Process 10 minutes in boiling water bath.
Yield: about 5 half-pints
Gift Giving Ideas
I really appreciate receiving home cooked items for gifts. No matter the occasion, canning jars can be decorated beautifully. I have made up some examples that might give you some ideas. If you have any ideas, I would love to hear about them, so please feel free to submit them.
The Country Look
Using a small checkered or plaid fabric, cut a round piece with a diameter about three times the diameter of the jar cap. I like to use pinking shears for a more decorative edge. Remove the jar ring and center the fabric over the jar. Smooth it down around the sides and use a rubber band to hold it in place. Screw the jar ring down over the fabric and flair out the ends into a ruffle, then remove the rubber band. For a fancier look, don't remove the jar ring and center the fabric over the entire cap. Smooth the fabric down around the sides and secure it with a rubber band. Wrap a piece of bailing twine around the jar and tie it in a bow. Remove the rubber band and flair out the fabric into a ruffle.
The Holiday Look
Using a small print, plaid or plain fabric with holiday colors, cut a round piece with a diameter about three times the diameter of the jar cap. I like to use pinking shears for a more decorative edge. Remove the jar ring and center the fabric over the jar. Smooth it down around the sides and use a rubber band to hold it in place. Screw the jar ring down over the fabric and flair out the ends into a ruffle, then remove the rubber band. For a fancier look, don't remove the jar ring and center the fabric over the entire cap. Smooth the fabric down around the sides and secure it with a rubber band. Wrap a piece of matching thin ribbon around the jar and tie it in a bow. Remove the rubber band and flair out the fabric into a ruffle. I like to add a small holiday decoration by securing it under the ribbon. I have used a holly leaf here but you may use any kind of small bell or tiny ornament.
Irish Dill Pickles
2-1/2 lbs. 3 to 4-in. cucumbers
25 fresh dill heads
5 garlic cloves
1 lg. hot red pepper, cored
and cut into 5 strips
1 c. pickling salt
5 tsp. mustard seed
5 c. cider vinegar
5 qt. wide mouth canning
jars
Thoroughly wash cucumbers. Slice in half length-wise. Pack loosely into hot jars, leaving 1/2-inch head space. To each quart add 5 heads fresh dill, 1 teaspoon mustard seed, 1 garlic clove and 1 red pepper strip. Combine 10 cups water, 5 cups vinegar and 5 tablespoons pickling salt; bring to boiling. Pour hot pickling liquid over the cucumbers, leaving 1/2-inch head space. Adjust lids. Process jars in boiling water bath 20 minutes. Yield: 5 quarts
Irish Tomato Relish
4
qts. peeled, cored,
chopped red tomatoes
2 qts. chopped cabbage
2 c. chopped sweet
red peppers
1 c. chopped onions
1/2 c. pickling salt
1-1/2 c. brown sugar
2 tbsp. mustard seed
1 tbsp. celery seed
4-1/2 c. vinegar
1 tbsp. prepared
horseradish
7 pt. canning jars
Sprinkle salt over vegetables and mix thoroughly; let stand 3 to 4 hours in a sieve until drained thoroughly. Press to remove all of the liquid. Add sugar, spices and horseradish to vinegar; simmer 15 minutes. Add vegetables and heat to boiling. Pack boiling hot into hot pint jars, leaving 1/4-inch head space. Adjust caps. Process jars 10 minutes in boiling water bath. Yield: 7 pints
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