Berry-Rhubarb Salsa

Berry-Rhubard Salsa Brighten up this salsa by stirring 1/3 cup fresh strawberries and 1 tablespoon chopped fresh mint into each half-pint at serving time.
Prep: 25 minutes Process: 15 minutes
2 pounds rhubarb, cut into 1-inch pieces (about 6 cups)
1 1/2 cups sugar
1 1/2 cups dried cranberries
3/4 cup cider vinegar
1 tablespoon grated fresh ginger
2 cups coarsley chopped  strawberries

1. In a large stainless steel, enamel, or nonstick heavy saucepan, combine rhubarb. sugar, cranberries, vinegar, and ginger. Bring to boiling, stirring occasionally; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; stir in berries.
2. Ladle into hot, sterilized, HALF-PINT canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
3. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner, cool on wire racks.

Makes 6 half-pints. Per tablespoon: 21 cal., 0g fat (0g sat. fat), 0mg chol., 1mg sodium, 5g carb., 0g fiber, 0g pro.

Edye's Cooking: Berry-Rhubarb Salsa

Here are the canning class recipes. Everyone, enjoy!

Edye's Cooking: Berry-Rhubarb Salsa: Berry-Rhubard Salsa Brighten up this salsa by stirring 1/3 cup fresh strawberries and 1 tablespoon chopped fresh mint into each half-pint a...

Vanilla Scented Pickled Sweet Cherries

Vanilla-Scented Sweet Cherries One bite reveals that life is truly a bowl of cherries. Feeling indulgent? Pop one of the cherries into a vodka martini for an after-dinner treat.
Prep: 25 minutes Stand: 8-12 hours + 3 days
Cook: 15 minutes Chill: 1 month
4 cups sweet cherries
2 cups white balsamic vinegar
1 cup sugar
1 cup water
1 vanilla bean, split lengthwise
3 inches stick cinnamon (about 1 stick)
1 tablespoon kirsch (optional)
2 teaspoons almond extract

1. Sort and wash cherries. If desired, stem and pit cherries. In a large nonmetal bowl (or plastic tub), combine cherries and vinegar. Cover the bowl and let stand for 8-12 hours.
2. Drain the vinegar from the cherries into a medium stainless-steel, enamel, or nonstick  saucepan. Add the sugar, water, vanilla bean, and stick cinnamon. Bring to boiling, stirring until sugar dissolves; reduce heat to low. Simmer, uncovered, for 15 minutes. Remove from heat, let cool.
3. Stir the kirsch (if using) and almond extract into the cooled vinegar mixture. Pour over cherries. Cover and let stand at room temperature for 3 days.
4. Drain the liquid into  a meduim stainless-steel, enamel, or nonstick saucepan, discarding vanilla pieces and cinnamon stick. Bring to boiling. Remove from heat and strain liquid; let cool.
5. Meanwhile, pack the cherries into sterilized HALF-PINT jars. Pour liquid over cherries in jars, filling them to the brim. Seal with nonreactive lids. Refrigerate at least 1 month before serving.

Makes 5 half-pints. Per 1/4 cup: 83 cal., 0g fat (0g sat. fat), 0mg chol., 6mg sodium., 19g carb., 1g fiber, 0g pro.

Spicy-Sweet Pickled Butternut Squash

Spicy-Sweet Butternut Squash
Chop up a few of these sweet but savory pickled squash chunks and add them to a brown rice or wild rice pilaf. The nuttiness of the rice gets a tangy boost from the pickles.
Prep: 1 hour Cook: 10 minutes
Stand: 3 to 4 hours + 3 weeks Process: 10 minutes
 5 pounds butternut squash (about 2 large), peeled, seeded, and cut into 3/4-inch cubes. (should even out to about 3 pounds)
2 tablespoons kosher salt
8 sprigs fresh oregano
2.5 cups white wine vinegar
1 cup honey
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
8 black peppercorns
3 cloves garlic, coarsley chopped
1 bay leaf

1. In a large bowl, combine squash and salt; toss to coat. Let stand at room temperature for 3-4 hours. Transfer squash to a colander and rinse with cold water; drain.
2. Pack the squash cubes into hot, sterilized,  PINT canning jars, leaving 1/2-inch headspace.
3. In a large stainless-steel, enamel, or nonstick heavy pot, combine vinegar, honey, fennel seeds, crushed red pepper, peppercorns, garlic, and bay leaf. Bring to boiling over medium-high heat, stirring until honey dissolves; reduce heat to low and simmer, covered, for 10 minutes. Remove from heat. Remove and discard bay leaf.
4. Ladle the hot vinegar mixture over the squash, maintaining 1/2-inch headspace. Evenly distribute whole spices among the jars. Wipe jar rims; adjust lids.
5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature for 3 weeks before serving.

Makes 4 pints. Per 1/4 cup: 56 cal., og fat (0g sat. fat), 0mg chol., 94mg sodium, 13g carb., 1g fiber, 0g pro.

Sweet and spicy butter nut Squash

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Spicy-Sweet Butternut Squash
Chop up a few of these sweet but savory pickled squash chunks and add them to a brown rice or wild rice pilaf. The nuttiness of the rice gets a tangy boost from the pickles.
Prep: 1 hour Cook: 10 minutes
Stand: 3 to 4 hours + 3 weeks Process: 10 minutes
 5 pounds butternut squash (about 2 large), peeled, seeded, and cut into 3/4-inch cubes. (should even out to about 3 pounds)
2 tablespoons kosher salt
8 sprigs fresh oregano
2.5 cups white wine vinegar
1 cup honey
2 teaspoons fennel seeds
1 teaspoon crushed red pepper
8 black peppercorns
3 cloves garlic, coarsley chopped
1 bay leaf

1. In a large bowl, combine squash and salt; toss to coat. Let stand at room temperature for 3-4 hours. Transfer squash to a colander and rinse with cold water; drain.
2. Pack the squash cubes into hot, sterilized,  PINT canning jars, leaving 1/2-inch headspace.
3. In a large stainless-steel, enamel, or nonstick heavy pot, combine vinegar, honey, fennel seeds, crushed red pepper, peppercorns, garlic, and bay leaf. Bring to boiling over medium-high heat, stirring until honey dissolves; reduce heat to low and simmer, covered, for 10 minutes. Remove from heat. Remove and discard bay leaf.
4. Ladle the hot vinegar mixture over the squash, maintaining 1/2-inch headspace. Evenly distribute whole spices among the jars. Wipe jar rims; adjust lids.
5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to stand at room temperature for 3 weeks before serving.

Makes 4 pints. Per 1/4 cup: 56 cal., og fat (0g sat. fat), 0mg chol., 94mg sodium, 13g carb., 1g fiber, 0g pro.