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By now surely you've heard that there's a nationwide canning revolution going on. This Canvolution (Canning Across America) is all about getting people into the kitchen preserving the bounties of the harvest. Here on BlogHer I've covered canning tomatoes and vegetables, canning fruit, jam, or jelly, and today we're finishing up with pickles, relish, or chutney.
First, let me start by clarifying that many types of pickles, relish, or chutney can be made and either stored in the fridge for a week or two, or canned for longer storage. If you're adapting a recipe for canning, be sure to consult a canning book to see if any changes are needed to the recipe. There are literally millions of different types of pickles, relishes, or chutneys, so I'm going to focus on a few you might not have thought about.
Photo of Tarragon Garlic Pickles
by Donna Ruhlman
Pickle Recipes
~I love the flavor of tarragon, so Tarragon Garlic Pickles from Ruhlman.com immediately got my attention. (pictured above)
~There's also a bit of tarragon flavor in Jane's Sorta Homemade Sweet Pickles from Hedonia. (They aren't canned, but I'm also intrigued by Sean's Watermelon Rind Pickles.)
~Homesick Texan's Hot Jalapeno Pickles can be stored in the fridge for a month without canning, but can them if you want to keep them longer than that.
~Her Able Hands celebrates My Weekend of Pickles in a post with great photos of making pickles plus recipes for Bread-and-Butter Pickles and Half-Sour Pickles.
~The Quick Purple Kohlrabi Pickles from Modern Beet are another one that can be stored in the refrigerator or canned. Kohlrabi is a vegetable, somewhat similar to turnips.
~My Bit of Earth has Homemade Dill Pickles that look just like my mother used to make.
~Canadian Crafter has step-by-step instructions for canned Bread and Butter Pickles.
~There are lot more pickle recipes for many kinds of vegetables in my post on In a Pickle over Preserving the Harvest previously on BlogHer.com.
Photo of jars of Grandma Miller's Ripe Tomato Relish
from A Veggie Venture
Relish Recipes
~Grandma Miller's Ripe Tomato Relish sounds good at A Veggie Venture, and there's some good canning information in this post too. (pictured above)
~Heavenly Homemakers will show you How to Make and Can Sweet Pickle Relish (the healthier way.)
~Home of the Lazy Dog has Corn Relish with Cabbage and Peppers that's stored in the fridge, but could be canned (and does it ever sound good!)
~I like the sound of Beet-Cucumber Relish from The Perfect Pantry, and this can be kept in the fridge for 7-10 days or canned.
~If you have lots of tomatoes that aren't going to ripen before the frost, the Green Tomato Relish (also called Chow-Chow) from Black Belt Scrapping could be the answer.
~There's another Super-Simple, No Sugar, Salsa-Like Green Tomato Relish at Farmgirl Fare.
~One of the most traditional relishes has to be Dill Pickle Relish, shown at Angielawd with another recipe for Chicago Style Hot Dogs!
~Meeta from What's For Lunch Honey writes a great post on BlogHer.com about Preserving Summer: Jams, Jellies, Chutneys, and Relishes.
Photo of Green Mango Chutney
from Fat Free Vegan Kitchen
Chutney Recipes
~I loved the sound of Green Mango Chutney at Fat Free Vegan Kitchen, and although Susan doesn't mention canning this, there's no reason it couldn't be canned that I can think of. (pictured above)
~Chutney is used a lot in Indian cuisine, and at Show me the Curry there's a recipe archive category featuring all kinds of great-sounding Indian Pickles and Chutneys. This site has videos to show to show you how to make the dish.
~The Tomato Apricot Chunky Chutney at What's For Lunch Honey looks amazing.
~Homemade Mango Chutney from Simply Recipes sound delicious served over chicken, which is the way Elise says her family often eats it.
~Food Blogga Susan makes Fresh Pineapple Chutney which she stores in the fridge, but it could also be canned.
~Blueberry Habanero Chutney from Kitchenmage sounds like a great thing to have in the pantry. This can be made with frozen blueberries if you can't find fresh ones.
~If you like figs, bet you can think of lots of interesting ways to use the Fresh Fig Chutney from Half Baked.
This is part three of a three-part series designed to inspire BlogHer readers to try home canning. You can see
