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Canning Pickled Onions

When we were almost done with the canning of the Apple Ginger Chutney, Gretchen dropped in with a bag of  home grown onions for canning. The onions are huge, jumbo size.

According to Karen DW, onions are low in acidity and they need to be pickled.


So, we did a quick Pickled Onions canning for Gretchen. Pickled onions can be tossed with salad or added to sandwiches, especially cheese sandwiches.

Ingredients

  • 3 large onions
  • 4 cups apple cider vinegar
  • sea salt for flavouring

Source: Karen DW

Makes about 9 x 250ml jars

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Canning Tomatillo Salsa

This year, the Richmond Sharing Farm has a bounty harvest of tomatillo. Due to the unfamiliarity to the usage of tomatillo, the sales at the Steveston Farmers Artisans Market was not good. There were lots of tomatillo left for canning.

The Tomatillo Salsa made in the canning workshop will be used to make Fish Tacos at the Applepalloza event in Fall. The Applepalloza event will be held at the Orchard, south end of Gilbert Road, before the dyke in Richmond on October 3rd. It’s an apple tastings event with games in the orchard, salmon BBQ, music and more.

Ingredients

  • 5 1/2 cups chopped husked tomatillos (about 2 pounds or 27 medium size tomatillos
  • 1 cup chopped onion (about 1 large)
  • 1 cup chopped green chilies (about 2 medium)
  • 4 cloves garlic, minced
  • 2 tablespoons minced cilantro
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup vinegar
  • 4 tablespoons lime juice
  • 4 (8oz) half pint glass perserving jars with lids and bands

Quick tip: when cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

If tomatillo is not available, you can substitute it with green tomato.

Source: Karen Dar Woon

Yields 4 (8oz) half pint glass preserving jars

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Dilled Beans Pickles

I was invited by Arzeena to attend another workshop at the Garrat Wellness Center again. This time, it’s Savouring Spring longer workshop. The workshop is conducted by Karen Dar Woon who cooks for the community meal at Gilmore Park Church. Karen demonstrated to us how to do home canning using the heat processing method and make a no-cook freezer jam.

The first demonstration is making Dilled Beans Pickles using the heat processing method. The green beans and carrots are steeped in a zesty dill brine. These pickles can be used in salad, relish trays or as garnishes. You can mix the brine with a bit of salad oil to make a flavorful vinaigrette dressing.

These pickles can be kept for 1 year if you follow the proper home canning method. The heat processing canning method kills the enzymes in food which cause the food to rot or spoil. Since we are preserving the food in a high acidity environment in our case, harmful bacteria will not survive in it. To learn more about home caning, you may visit this page.

Ingredients

  • 2.2 lbs (1kg) green beans
  • 2.2 lbs carrots
  • 3 small red or green peppers
  • 3 cups (750ml) white vinegar
  • 3 cups water
  • 3 tablespoons (45ml) pickling or Kosher salt
  • 18 peppercorns
  • 3 teaspoons (15ml) dill seed or 6 sprigs fresh dill
  • 6 cloves garlic

Click on the link below for the instructions.

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