# Canning for long-term storage

**URL:** <https://goingtoseed.discourse.group/t/canning-for-long-term-storage/555>\
**Category:** Favorite recipes\
**Tags:** tomatoes, peppers, staples, eggplants, canning\
**Created:** [January 12, 2023, 3:53am UTC](https://goingtoseed.discourse.group/t/canning-for-long-term-storage/555 "2023-01-12T03:53:21Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Greenstorm](https://yyz1.discourse-cdn.com/flex031/user_avatar/goingtoseed.discourse.group/greenstorm/32/36_2.png) [@Greenstorm](https://goingtoseed.discourse.group/u/Greenstorm)\
**Post date:** [January 12, 2023, 3:53am UTC](https://goingtoseed.discourse.group/t/canning-for-long-term-storage/555/1 "2023-01-12T03:53:21Z")

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I’m just doing a dump of some of my favourite canning recipes here. I’ve been erratically recording my preservation adventures at [https://urbandryad.dreamwidth.org/](https://urbandryad.dreamwidth.org/) so this is a number of years of experimenting.

Minnesota mix, a bit nicer than just canned tomatoes for a lot of things, I use hot peppers and it comes out more like Rotel, contains celery, peppers, onion, and tomatoes, pressure canned:

> **[Stewed Tomatoes and Vegetables](https://www.healthycanning.com/stewed-tomatoes-vegetables/)**
>
> This is a delicious mixture of stewed tomatoes flavoured with fragrant celery, green pepper and onion. You could use it as a time-saving base for casseroles, soups, rice dishes, pasta sauces, etc. A pressure canner is required.

Giardiniera: 1 part cauliflower, 1 part sweet hot peppers, 1/2 part green hot peppers, 1 part green beans, 1 part carrots, 1/4 part celery (including leaves) all cut into bite-sized pieces  
Brine mix: Giardiniera hungarian pepper: 1:1 vinegar:water plus 1/3 cup kosher salt and 1/2 cup sugar into 3.5L brine (one pot), into each 500ml jar add 2 peppercorns, 1 bay leaf, 1 clove garlic then boiling brine.  
Water bath 15 minutes

Pickled eggplant, waterbath, it’s fiddly to put together but disappears a tremendous amount of eggplant into jars, and if you dump 1/3 jar of this stuff into a pan of rice and meat/tofu/veg you have a meal without any other seasoning. It’s also tremendous on shawarma. [Pickled Eggplant - Healthy Canning](https://www.healthycanning.com/pickled-eggplant)

Pickled marinaded peppers, good as a snack or meal with cheese and bread. I swear I do all this canning so I can just sit back and eat with no effort later. Mix in hot peppers if they’re your thing: [National Center for Home Food Preservation | How Do I? Pickle](https://nchfp.uga.edu/how/can_06/marinated_peppers.html)

My favourite salsa recipe, and I’ve tried a lot. It seems fiddly with the oven nonsense, but it’s actually a really easy way to peel tomatoes (not as easy as the freeze’n’slip method, but still). This is the only salsa I do now? Until someone shares another good recipe? [Salsa Ranchera - Healthy Canning](https://www.healthycanning.com/salsa-ranchera)

“The jalapenos are pretty spicy, so I pickled them cut with carrots in my zesty pickle brine: 1/3 jalapenos and 2/3 carrots, hot packed in the brine consisting of 1L vinegar, 1L water, 1/3 cup (coarse) salt, 1/2 cup sugar. I pressure-canned it quickly, but water bathing would have been better.”