Recipes

Spotlight Recipes - Delicious Summer Canning Ideas

• Spicy Deli-Style Pickles with Victoria Taylor's Spicy Brine
• Seasonal Tomato Sauce with Victoria Taylor's Sicilian Blend
• Spicy Corn Relish with Victoria Taylor's Smoky Paprika Chipotle

Spicy Deli-style Pickles with Victoria Taylor's Spicy Brine

Spicy, classic and delicious

5 lbs pickling cucumbers (3-4 inches long), trimmed, sliced in quarters lengthwise
1 red bell pepper cut in 1/2-inch strips lengthwise
2 cups water
1 1/2 cups white vinegar
2 Tbsp. Victoria Taylor's Spicy Brining Blend
1/4 cup granulated sugar

In medium saucepan bring water, vinegar, Brining Blend, and sugar to a boil over medium-high heat stirring to dissolve. Remove; set aside. Prepare canner, jars and lids.

Pack cucumbers, placing red pepper strips periodically between cucumbers, into hot jars leaving at least 1/2 inch on top of jar. Ladle hot brining mixture into jar to cover pickles, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more of the liquid. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 10 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.

Makes 6 pint jars.

Seasonal Tomato Sauce with Victoria Taylor's Sicilian Blend

Ideal for sauce, soup and stew recipes

8 lbs. vine-ripened round (globe) or oblong (plum) tomatoes, cored, peeled and halved
6 Tbsp. Victoria Taylor's Sicilian Blend
6 Tbsp. lemon juice

Place about 6 crushed tomatoes in a large stainless steel saucepan. Bring to a boil over medium-high heat. While maintaining a gentle boil and working in batches, add more tomatoes to saucepan until all tomatoes are added and juices released. Boil gently for 5 minutes.

Meanwhile, prepare canner, jars and lids. Remove tomato sauce from heat; stir in Sicilian Blend; set aside.

Before packing each jar of tomatoes, add 1 tablespoon lemon juice to each jar. Pack hot tomatoes into prepared jars to within a generous 1/2 inch of top of jar. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 40 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.

Makes 6-7 pint jars.

Spicy Corn Relish with Victoria Taylor's Smoky Paprika Chipotle

This colorful relish will pair well with fish, chicken, steak or even a hot dog!

8 ears fresh corn, shucked (about 4 cups)
2 cups diced red onion
2 cups green cabbage (about 1/4 pound), chopped into 1/2-inch pieces
1 large green and red bell pepper, finely diced
1 3/4 cups cider vinegar
3/4 cup granulated sugar
2 Tbsp. Victoria Taylor's Smoky Paprika Chipotle Blend

Bring a large pot of water to boil; add husked ears and cook until kernels are tender, about 5 minutes. Remove corn; cool and then remove kernels from cobs.

In large stainless steel saucepan, combine corn, onion, cabbage, peppers, cider vinegar, sugar and Smoky Paprika Chipotle Seasoning. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; boil gently for about 25 minutes or until liquid is reduced and vegetables are tender-crisp.

Meanwhile, prepare canner, jars and lids. Ladle hot relish into hot jar, leaving at least 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot relish. Wipe rim, center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, cover completely with water; cover canner. Bring to a boil; process 15 minutes. Remove canner lid; wait 5 minutes. Remove jars, cool and store.

Makes 6 half pint jars.