Spicy Cranberry Salsa

6 cups chopped red onion

4 finely chopped large Serrano peppers*

1 1/2 cups water

1 1/2 cups cider vinegar (5%)

1 tablespoon canning salt

1 1/3 cups sugar

6 tablespoons clover honey

12 cups (2-3/4 pounds) rinsed, fresh whole cranberries

*Caution: Wear plastic or rubber gloves when handling and cutting hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.

Yield: About 6 pint jars.

Procedure:

1.    Wash and rinse 6-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2.   Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes.  
3.    Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.
4.   Fill the hot mixture into clean, hot pint jars, leaving 1/4-inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
5.   Process in a boiling water canner. Pints or half-pints 10 minutes. For elevations over 1,000 feet, process for 15 minutes. Let cool, undisturbed, 12-24 hours and check for seals.    

Cranberry Orange Chutney

24 ounces fresh whole cranberries

2 cups chopped white onion

2 cups golden raisins

1 1/2 cups white sugar

1 1/2 cups packed brown sugar

2 cups white distilled vinegar (5%)

1 cup orange juice

4 teaspoons peeled, grated fresh ginger

3 sticks cinnamon

Yield: About 8 half-pint jars.

Procedure:

1. Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2. Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard.
3. Fill the hot chutney into clean, hot half-pint jars, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
4. Process in a boiling water canner. Half-pints 10 minutes. For elevations over 1,000 feet, process 15 minutes. Let cool, undisturbed, 12-24 hours and check for seals.

Note: Other dried spices can be added to taste (for example, cloves, dry mustard, cayenne pepper). Add or adjust spices during the simmering period. This product produces an almost jellied chutney due to the natural cranberry pectins.

No-Sugar-Added Sweet Cucumber Pickle Slices

3 1/2 pounds of pickling cucumbers
boiling water to cover sliced cucumbers
4 cups cider vinegar (5%)
3 cups Splenda®*
1 tablespoon canning salt
1 cup water
1 tablespoon mustard seed
1 tablespoon whole allspice
1 tablespoon celery seed
4 one-inch cinnamon sticks

Yield: About 4 or 5 pint jars

Procedure:
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2. Wash cucumbers. Slice 1/16th-inch off the blossom ends and discard. Slice cucumbers into 1/4-inch thick slices. Pour boiling water over the cucumber slices and let stand 5 to 10 minutes. Drain off the hot water and pour cold water over the cucumbers. Let cold water run continuously over the cucumber slices, or change water frequently until cucumbers are cooled. Drain slices well.
3. Mix vinegar, 1 cup water, Splenda® and all spices in a 10-quart Dutch oven or stockpot. Bring to a boil. Add drained cucumber slices carefully to the boiling liquid. Return to a boil.
4. Place one cinnamon stick in each jar, if desired. With a slotted spoon, fill hot pickle slices into clean, hot pint jars, leaving 1/2-inch headspace. Cover with boiling hot pickling brine, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
5. Process in a boiling water canner. Pint jars 10 minutes (for elevations 0-1,000 feet) or 15 minutes (for elevations 1,001-6,000 feet). Let cool, undisturbed, 12 to 24 hours and check for seals.
*Trade and brand names are used only for information. Reference to products is not intended to endorse them, or to exclude others that may be similar.

No-Sugar-Added Pickled Beets

7 lbs of 2- to 2-1/2-inch diameter beets
4 to 6 onions (2- to 2-1/2-inch diameter), if desired
6 cups vinegar (5%)
1 1/2 teaspoons canning or pickling salt
2 cups Splenda®*
3 cups water
2 cinnamon sticks
12 whole cloves

Yield: About 8 pints

Procedure:
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
2. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes). Caution: Drain and discard liquid.
3. Cool beets. Trim off roots and stems and slip off skins. Slice into 1/4-inch slices. Peel, wash and thinly slice onions.
4. Combine vinegar, salt, Splenda®, and fresh water in large Dutch oven. Tie cinnamon sticks and cloves in cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove spice bag.
5. With a slotted spoon, fill hot beets and onion slices into clean, hot pint jars, leaving 1/2-inch headspace. Cover with boiling hot vinegar solution, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
6. Process in a boiling water canner. Pint jars 30 minutes (for elevations 0-1,000 feet) or 35 minutes (for elevations 1,001-3,000 feet). Let cool, undisturbed, 12 to 24 hours and check for seals.

Variation
Pickled whole baby beets - Follow the directions above but use beets that are no more than 1- to 1-1/2 inches in diameter. Pack whole after cooking, trimming and peeling; do not slice.

No-Sugar-Added Cantaloupe Pickles

6 pounds of one-inch cantaloupe cubes (about 3 medium under-ripe** cantaloupe)
1 teaspoon crushed red pepper flakes
2 one-inch cinnamon sticks
2 teaspoons ground cloves
1 teaspoon ground ginger
4 1/2 cups cider vinegar (5%)
2 cups water
3 cups Splenda®*
**Select cantaloupe that are full size but almost fully green and firm to the touch in all areas including the stem area.

Yield: About 4 pint jars

Day One:
1. Wash cantaloupe and cut into halves; remove seeds. Cut into 1 inch slices and peel. Cut strips of flesh into 1 inch cubes. Weigh out 6 pounds of pieces and place in large glass bowl.
2. Place red pepper flakes, cinnamon sticks, cloves and ginger in a spice bag and tie the ends firmly. Combine vinegar and water in a 4-quart stockpot. Bring to a boil, then turn heat off. Add spice bag to the vinegar-water mixture, and let steep for 5 minutes, stirring occasionally.
3. Pour hot vinegar solution and spice bag over melon pieces in the bowl. Cover with a food-grade plastic lid or wrap and let stand overnight in the refrigerator (about 18 hours).

Day Two
4. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
5. Carefully pour off vinegar solution into a large 8 to 10 quart saucepan and bring to a boil. Add Splenda®; stir to dissolve. Add cantaloupe and bring back to a boil. Lower heat to simmer until cantaloupe pieces turn translucent; about 1 to 1-1/4 hours.
6. Remove cantaloupe pieces into a medium-sized stockpot, cover and set aside. Bring remaining liquid to a boil and boil an additional 5 minutes. Return cantaloupe to the liquid syrup, and bring back to a boil.
7. With a slotted spoon, fill hot cantaloupe pieces into clean, hot pint jars, leaving 1- inch headspace. Cover with boiling hot syrup, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
8. Process in a boiling water canner. Pint jars 15 minutes (for elevations 0-1,000 feet) or 20 minutes (for elevations 1,001-6,000 feet). Let cool, undisturbed, 12-24 hours and check for seals.

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STAFF

If you have any questions regarding Family Living in La Crosse County, please contact:

Mary Meehan-Strub

Professor, Department of Family Development
Family Living Agent

La Crosse County - UW Extension
400 4th Street North - Room 3140
La Crosse, WI 54601-3200
Phone: 608-785-9593
Fax: 608-789-4808
Email: mary.meehan-strub@ces.uwex.edu