It's National Canning Day and I am, as always, super excited about this food holiday. This one is super special to me, however, since I'm new to canning and always eager to learn more. That's why I recently wrote about how to enjoy fresh summer fruits in the fall (canning!) and also how to pickle peppers and other Latin veggies.
Well, now that we all know the basics I thought that the next thing would be to actually start tackling canning and pickling with some delicious Latin recipes! If you're looking for something that will serve as a snack or toast-topper, then try the Texas jalapeño jelly, mango chutney (is it South Asian? Oh well, you'll LOVE it anyway!) or the three-citrus marinade. Plus, learn how to make Mexican pickled tomatillos and jalapeño bread and butter pickles–all recipes that the whole family will absolutely love.
Read more ¿Qué más? How to enjoy fresh summer fruits & veggies in the Fall (VIDEO)
Texas Jalapeño Jelly
Ingredients: jalapeño peppers (seeded and chopped), 3 medium green peppers (cut into 1-inch pieces and divided), 1-1/2 cups white vinegar (divided), 6 1/2 cups sugar, 1/2 to 1 teaspoon cayenne pepper, 2 pouches (3 ounces each) liquid fruit pectin, About 6 drops green food coloring (optional), Cream cheese and crackers, optional
Get the full recipe directions from Taste of Home.
Mexican Pickled Tomatillos
Ingredients: 2 1/2 pounds tomatillos (husks removed, rinsed, cut into quarters or eighths, about 10 cups), 6 whole habanero peppers, 3-6 whole large cloves garlic (sliced), 1 tablespoon cumin seed, 3 cups distilled white vinegar or cider vinegar, 3 cups water, 2 tablespoons plus 2 teaspoons sea salt, 2 tablespoons sugar
Get the full recipe directions from Eating Well.
Mango Chutney
Ingredients: 3 medium apples (peeled, cored, and chopped), 2 large mangoes (peeled and chopped), 1/2 medium sweet red pepper (chopped), 1 1/2 cups (375 mL) granulated sugar, 1 cup (250 mL) finely chopped onion, 1/2 cup (125 mL) golden raisins, 1/2 cup (125 mL) white vinegar, 1/4 cup (50 mL) finely chopped peeled gingerroot, 1 tablespoon (15 mL) lemon juice, 2 teaspoons (10 mL) curry powder, 1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt
Get the full recipe directions from Epicurious.
Jalapeño Bread & Butter Pickles
Ingredients: 2 lb. jalapeño chile peppers, 1 pound white or yellow onions (thinly sliced), 1/4 cup pickling salt (can use Kosher salt or sea salt as a substitute, regular table salt has additives in it that will darken your pickles and make the color of the pickle juice muddy), 1 1/4 cup white distilled vinegar, 1 cup apple cider vinegar, 2 1/4 cups sugar, 1 Tbsp mustard seeds, 1 star anise, 1 cardamom pod, 3/4 teaspoon celery seeds, 1 inch cinnamon stick, 6 whole cloves, 1/2 teaspoon turmeric
Get the full recipe directions from Simply Recipes.
Three-Citrus Marmalade
Ingredients: 2 pink grapefruit, 3 lemons, 4 navel oranges, 6 cups of sugar, 4 cups of zest poaching liquid
Get the full recipe directions from Food in Jars.
