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Japanese Canning and Preserving Recipes

Fast And Easy Ways to Can and Preserve Japanese Ingredients

By: Logan King

Copyright 2022 by Logan King

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Table of Contents

Introduction

Dont we all know how tasty preserving and canning dishes can be? However, canning and preserving using Japanese ways is something else entirely. If you are a connoisseur of canned and preserved food and want to do it using JAPANESE ingredients, this book is for you.

Inside this marvelous book, you will find 25 delicious Japanese dishes for canning and preserving. You will also get to see how easy it is to prepare such dishes in a short amount of time. So dont wait any longer.

We have covered every tasty canning recipe in the book. So, download this preserving and canning bible now and start making these recipes at home.

Recipe 1 - Japanese-style Pickled Cucumber (Sunomono)

An easy-to-make dish that is bursting with flavor and full of nutrition.

Cooking Time: 50 minutes

Serving Size: 8

Ingredients:

• Sesame seeds 2 tablespoons
• Sesame oil 1 teaspoon
• White sugar cup
• Soy sauce 1 teaspoon
• Rice vinegar cup
• Salt 1 teaspoon
• Thinly sliced Persian cucumber 2 cups

Instructions:

Take a bowl and put the Persian cucumbers in it, then add the salt and mix to combine well. Let stand for about 10-12 minutes until the cucumbers start to release their juices. Drain the excess juice after squeezing.

Whisk the sesame oil, soy sauce, white sugar, and rice vinegar into the bowl until the sugar dissolves, then pour the mixture over the cucumbers.

Marinate them for about half an hour. Garnish using the sesame seeds.

Recipe 2 - Spicy Dill Pickles

These prickles will give you a nice kick that you will keep preparing for the next time.

Cooking Time: 25 minutes

Serving Size: 4

Ingredients:

• Fresh dill sprigs 4
• Sliced cucumbers, large 3
• Crushed pepper flakes, red 1 teaspoon
• Pickling spice 1 teaspoon
• Black peppercorns 1 teaspoon
• Salt 2 tablespoons
• Sliced serrano pepper 1
• White sugar 2 tablespoons
• Sliced garlic cloves 2
• Sliced habanero peppers 2
• White vinegar 1 cups
• Water 3 cups

Instructions:

For the cracks, inspect the canning jar (quart-sized). Immerse them in the simmering water until the brine is ready. Take an unused, new lid and ring it in warm soapy water.

Gather the pepper flakes, pickling spice, peppercorns, salt, sugar, serrano pepper, garlic, habanero peppers, vinegar, and water in the pot and let simmer.

Turn off the flame and let the liquid in the pot cool down for about 20 minutes, so it is warm enough to handle easily. The heat must remain for soaking into veggies.

Put the dill and cucumbers in a canning jar. Transfer the brine in the jar while warm until it covers the cucumbers and is at the top of the jar. Let stand for about 20 minutes until the temperature comes to room temperature.

Refrigerate the sealed jar for about 2-3 days before you serve.

Recipe 3 - Mustard Pickles

The flavor these pickles possess is going to make you crave it!

Cooking Time: 45 minutes

Serving Size: 16

Ingredients:

• Cold water 8 cups
• Celery seed teaspoon
• Mustard powder, dry 1 tablespoon
• White vinegar 2 cups
• Ground turmeric, dried 1 tablespoon
• Flour, all-purpose 2 tablespoons
• White sugar 2 cups
• Pickling salts 2 tablespoons
• Onion, sliced 4 cups
• Sliced cucumbers, large 8

Instructions:

Put the onions and sliced cucumbers into a large-sized bowl, then sprinkle the salt over them. Add enough water to the bowl, so the cucumbers are covered. Put aside for about 10 hours.

Rinse and drain the onion and cucumbers using freshwater. Sterilize four lids and jars.

Take a pot (6-quart), and mix flour and sugar. Whisk the celery seed, mustard powder, turmeric, and vinegar in it, so a smooth paste is made.

Add the onions and cucumbers, then add water to cover them. Mix and almost boil them. Cook for about 8-10 minutes until the mixture turns thick and stir frequently.

Transfer it into the sterilized hot jars and fill almost -inch of the top. Seal using the rings and lids.

Process them for about 10 minutes in the simmering water bath. Any jars that are not able to be sealed will be refrigerated.

Recipe 4 - Dried Shredded Daikon

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