This week is a really exciting week for me because we are launching our first video over here at The Urban Canning Company! Last Sunday was our 3 1/2 year anniversary and the 1 year anniversary of our kitchen's grand opening! Once we were able to move into our own kitchen last year and didn't have to share a space with other businesses I was able to begin teaching canning classes! Now a year later for those of you who do not live in our area or are unable to attend a hands on workshop with me personally, I am going to begin sharing canning recipes here on the blog more! A lot of the canning recipes will be accompanied with a video! You can find the videos here on our blog or on our YouTube channel!
The first recipe that I'm sharing with you is one of my favorite summer pickles, Pickled Pineapple with Jalapeno + Lime! I love to pickle fruit during the summer months for a refreshing change of pace! -Illene
To create Pickled Pineapple with Jalapeno + Lime you need (Makes 4 pint size jars):
- 1 Pineapple cut into chunks
- 2 Jalapenos cut into halves
- 8 Sprigs of cilantro
- 4 slices of lime
- 4 Cups of apple cider vinegar
- 1/4 Cup of sugar
- 1 Tb Pickling Salt
- Water bath canner
- Pint size mason jars, lids and rings
- Jar lifter
- Canning funnel
- Non- reactive stock pot
- Measuring cups and spoons
- Dish towls
- Pot holders
- Fill your canner about one third full of water and place on back stove top. Heat until hot, but not boiling.
- Wash your jars, lids and rings. This can be done with hot soapy water by hand. Place lids and rings in a strainer and line jars up on a dish towel on your counter or table.
- Fill each jar with 2 sprigs of cilantro, 1 slice of lime and a half a jalapeno. Pack pineapple tightly into jars next, snug, without damaging the fruit.
- In a pot bring apple cider vinegar, sugar and pickling salt to a boil.
- While you wait for that to come up to a boil, turn the burner under your canner up to highest setting to bring canning water to a boil.
- After the vinegar water brine mixture has come to a boil, using pot holders bring the pot over to your table next to jars.
- Place canning funnel onto your first jar and ladle in brine leaving a 1 inch headspace ( 1 inch head space is the second line from the top of the rim ) Proceed to fill all jars same way.
- With a damp cloth or paper towel, wipe the rim of each jar.
- Add lids and rings to each jar, closing each finger tight. You don’t have to crank down hard, just snug.
- Check and see if your canner has come to a boil, if it has take the lid off.
- Using your jar lifter, place sealed jars down into the canner. Should fit around 12 jars. Make sure the tops of the jars are covered by at least 2 inches.
- Put lid back on canner and make sure the water comes back to a boil.
- Once the water comes to a boil, start timer for 10 minutes.
- When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel on your table and allow them to cool overnight.
- Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place.
Just snacking on pickled pineapple out of the jar tastes great, but you can also use them to make shish kebobs, top them onto fish or shrimp, or use them to make bean salads or salsas! Last week I used mine to make a salsa with black eyed peas!
To create the Pickled Pineapple + Black Eyed Pea Salsa you need:
- 1 Cup Black Eyed Peas
- 1/4 Cup diced red bell pepper
- 1/4 Cup diced red onion
- 1/4 Cup diced cilantro
- 1/2 Cup diced Pickled Pineapple with Jalapeno + Lime
- 1/2 Ts cumin powder
- 1/2 Ts salt
- 1 Tb Olive Oil
- The juice of half a lime
- In a bowl add all ingredients, mix and allow to marinate for at least 2 hours in the fridge.