Archive for Canning Recipes

Deep Red Canned Beets

What You Need:

 

21 lbs. of beets, tops removed

Canning salt

 

How to Make It:

 

Prepare the jars and two piece caps according the manufacturers directions

Keep the jars and lids hot while preparing and canning the beets.

Scrub the beets clean and place them in a 12 qt pot.

Cover the beets with water and place the pot over medium high heat.

Bring the water to a brisk boil and continue boiling for 20 minutes.

Remove the beets from the cooking liquid, reserving the liquid, and allow them to cool enough to handle.

Once cool remove the skins and trim off the roots and stems.

Larger beets should be cut in half to fit into the jar well.

Place the beets into the canning jars and enough cooking liquid to retain a 1 in. headspace.

Add 1/2 tsp of canning salt to each jar.

Release the air bubbles and add more beets and liquid if necessary to preserve the recommended headspace.

Process the jars in a pressure canner at 10 lbs. of pressure for 30 minutes.

Drop the pressure to 0 and let the jars stand in the uncovered canner for 10 minutes.

Carefully remove the jars to a draft free area to cool completely.

Check the seals and refrigerate any jars that did not seal correctly and use with two weeks.

Before eating or tasting your beets boil them for 15 minutes.

 

Makes 14 pints

 

When picking the beets you are going to can be sure to choose ones that have a dark red color and are 1 to inches in diameter. To retain the red color add 1 tsp of vinegar with 5% acidity to each jar before sealing and processing.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 30 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 55 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 72; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 416mg

No Peel Canned Summer Squash

What You Need:

 

18 lbs. of summer squash

2 gals of water

7 tsp canning salt

 

How to Make It:

 

Prepare the jars and lids according the manufacturer’s directions keeping them hot.

Pour the water into a 12 qt pot and place over high heat to bring it to a boil.

Cut the squash into 1 in cubes and gently place the cubes into the boiling water.

Return them to a boil and cook for 5 minutes or until just softened.

Loosely pack the squash into the jars using a canning funnel.

Add enough hot cooking liquid to maintain a 1/2 in headspace.

Release any air bubbles and add more liquid if necessary to maintain the correct headspace.

Wipe the jar rims and tighten the lids by hand.

Place the jars into the pressure canner and process at 10 lbs of pressure for 40 minutes.

Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes.

Carefully remove the jars and place in a draft free area to cool.

Check the seals before storing and use any jars that must be refrigerated within 2 weeks.

Boil the squash for 10 minutes before eating or tasting.

 

Makes 7 quarts

 

There is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 40 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 1 hour 05 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 28; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 3g; Protein 2g; Cholesterol 0mg; Sodium 294mg

Water Bath Tomato Juice

What You Need:

 

25 lbs. of tomatoes, cored and coarsely chopped

Bottled lemon juice

 

How to Make It:

 

Prepare the canning jars and two piece lids according the manufacturer’s instructions.

Place the tomatoes into a large cooking pot and bring to a slow simmer over medium heat.

Stirring often cook the tomatoes for 30 minutes or until very soft.

Press the tomato mixture through a sieve to separate the juice from the skins and seeds.

Place the juice back into the pot and bring to a slow simmer over medium heat.

Simmer the juice for 5 additional minutes.

Pour the juice into the prepared jars leaving a 1/2 inch head space.

Add 2 tbsp of lemon juice to each jar release the air bubbles and add more juice if necessary to achieve the 1/2 inch head space.

Wipe off the jar rims and seal down the caps by hand.

Process the jars in a water bath canner for 45 minutes from the point of boiling.

Remove the jars with a jar lifter and place on kitchen towels in a draft free area to cool.

Check the seals before storing and place any jars with tops that did not seal in the refrigerator.

Use any refrigerated juice within 2 weeks.

 

Makes 7 quarts

 

There’s noting quite like homemade tomato juice. Drink it as it is or use it in soups, stews or any of your favorite recipes. Tomato juice is also a great meat tenderizer. Use it when cooking those tough cuts of meat or add it to gravy for a more flavorful dish. Any type of tomatoes can be used to make this delicious tomato juice and the best part there’s no peeling or removal of any seeds. The cooking does that for you.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 35 minutes

Processing Time: approximately 45 minutes

Total Time: approximately 1 hour 35 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 35; Fat 0g; Saturated Fat 0g; Carbohydrates 7g; Fiber 2g; Protein 3g; Cholesterol 0mg; Sodium 16mg

Home Canned Zucchini Pickles

What You Need:

 

6 lbs. zucchini, sliced thin

2 C onions, sliced thin

1/2 C of pickling salt

2 C of sugar

2 qts of ice water

2 qts of distilled white vinegar

1/4 C of whole mustard seed

1/4 C of celery seed

1 tsp turmeric

 

How to Make It:

 

Place the zucchini and onions into a 12 qt. nonreactive pot and sprinkle evenly with the salt.

Pour the ice water over the vegetables and stir once.

Cover the pan and let the veggies stand at room temperature for 3 hours.

Dump the veggies into a colander, rinse well and drain.

Roll the vegetables in a dry kitchen towel to dry them.

Prepare the jars and lids as directed by the manufacturer.

Combine the sugar, vinegar, mustard and celery seeds and the turmeric in a nonreactive pot.

Place the pot over high heat and stirring constantly bring to a brisk boil.

Add the vegetables and return the mixture to a boil.

Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.

Release the air bubbles and add more pickles and water to retain the correct head space.

Wipe the rims, seal the jars and place in a water bath canner.

Process the pickles from the point of boiling for 10 minutes.

Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.

 

Makes 12 pints

 

These sweet yet slightly tart pickles will be a hit when you serve them. It’s a great way to use up the over abundance of zucchini we all seem to have in our gardens. Use zucchini that is about the size of cucumbers and try to use them on the day they are picked for best results.

 

Preparation Time: approximately 30 minutes

Standing Time: approximately 3 hours

Cooking Time: approximately 5 minutes

Processing Time: approximately 10 minutes

Total Time: approximately 3 hours 45 minutes

 

Nutritional Information: (approximate values per 2 oz. serving)

Calories 22; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 116mg

Homemade Fall Apple Butter

What You Need:

 

3 1/2 C of apple cider

8 large sweet apples, peeled, cored and sliced

1 1/2 C of sugar

1/4 tsp pickling salt

3/4 tsp ground cinnamon

1 (3 in.) cinnamon stick

 

How to Make It:

 

Pour the cider into a 5 qt. pot, place over high heat and bring to a boil.

Reduce the heat to medium, add the apple slices and simmer for 45 minutes.

Stir the fruit every 10 minutes or so to keep it from sticking to the bottom of the pan.

Add the remaining ingredient and reduce the heat to medium low.

Simmer the mixture, stirring intermittently, for 25 minutes or until the sauce thickens to the consistency of applesauce.

Remove the cinnamon stick and throw it away.

Prepare the canning jars and two piece lids according the manufacturer’s instructions keeping them hot.

Spoon the fruit into the jars leaving a 1/4 inch head space.

Release any air bubbles and add more fruit if necessary to retain the correct head space.

Process the jars in a water bath for 15 minutes from the point of boiling.

Cool in a draft free area then check to be sure all the lids sealed correctly.

Any jars that did not seal correctly can be refrigerated and used within two months.

 

6 half pints

 

Yummy apple butter there’s nothing like it when it comes to topping our toast on a chilly fall morning. When canning, always stick to the recipe. Experimenting with different ingredient amounts or adding extra ingredients will only cause you food safety problems. Different adjustments can change the acid or pH levels causing your canned goods to spoil. Always complete the process from start to finish without any interruptions. Interruptions can cause low-grade quality and make for an unsafe product.

 

Preparation Time: approximately 20 minutes

Cooking Time: approximately 1 hour 10 minutes

Processing Time: approximately 15 minutes

Total Time: approximately 1 hour 45 minutes

 

Nutritional Information: (approximate values per 1 tbsp serving)

Calories 23; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 7mg

Canned Freshwater Chowder Fish

What You Need:

 

25 lbs. freshwater fish

12 tsp canning salt

 

How to Make It:

 

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.

Keep the jars and lids hot while filling.

Remove the entrails, scales, head, tail and fins off the fish.

Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.

Place the fish with the skin out into the jars and sprinkle 1 tsp of salt into each jar.

Wipe the jar rims clean and tighten the lids with your hand.

Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.

Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.

Carefully remove the jars and cool completely in a draft free area.

Check the seals and refrigerate any jars that did not seal correctly using within 1 week.

Boil the contents of each jar for 15 minutes before tasting or eating.

 

Makes 12 pints

 

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using freshwater fish. Always follow a fish can recipe exactly and use care when packing and processing your fish. Fish are very delicate and can fall apart or go bad very easily.

 

Preparation Time: approximately 1 hour

Processing Time: approximately 1 hour 40 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 1 hour 50 minutes

 

Nutritional Information: (approximate values per 4 oz. serving)

Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg

Sweet Packed Canned Pears

What You Need:

 

12 lbs. of pears

5 1/4 C of water

2 1/4 C of sugar

 

How to Make It:

 

Prepare the canning jars according to the manufacturer’s instruments.

Wash, peel and core the pears then cut them into even size chunks.

Place the water and sugar into a saucepan over medium high heat.

Bring the mixture to a boil, stirring constantly so the sugar dissolves.

Pack the pear chunks into the jars tightly then add enough syrup to maintain a 1/2 inch headspace.

Remove the air bubbles adding more pears and syrup if necessary to maintain the correct headspace.

Clean the jar rims and tighten the seals by hand.

Process the pears in a water bath canner from the point of boiling for 25 minutes.

Cool completely and check the seals.

 

Makes 4 quarts 

 

Canned pears are great to have on hand over the long winter months. Eat them as they are or add them into pies and other baked goods. They make a great replacement for apples in all your favorite dishes. Pears hold up well to canning so use any or all of your favorite variety. Always check the seals after your jars cool down. If the jars did not seal correctly store the jars in the refrigerator and use them within two weeks. This recipe will also make 8 pints of pears. Just process them for 20 minutes instead of 25 minutes like the quarts.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 25 minutes

Total Time: approximately 40 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 79; Fat 1g; Saturated Fat 0g; Carbohydrates 21g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 2mg

Four Color Canned Bell Peppers

What You Need:

 

5 lbs. of green, red, yellow or orange bell peppers

2 qts boiling water

2 1/2 tsp canning salt

5 tbsp lemon juice

 

How to Make It:

 

Prepare canning jars, lids, bands and seals according the manufacturer’s instructions keeping them hot.

Wash the peppers, cut them into quarters and remove the stems and seeds.

Bring the water to a brisk boil.

Flatten the pepper quarters with you fingers and pack them into the prepared jars.

Pour the boiling water over the peppers leaving a 1 in headspace.

Add 1/4 tsp of salt and 1/2 tbsp of lemon juice to each jar.

Release the air bubbles and add more peppers and water to maintain the headspace.

Wipe the rims and tighten the lids.

Process the jars in a pressure canner at 10 lbs. of pressure for 35 minutes.

Release the pressure to 0 and let the jars stand in the covered canner for 10 minutes.

Carefully remove the lid on the canner and place the jars in a draft free area to cool.

Check the seals before storing and refrigerate any jars that did not seal correctly using them within 2 weeks.

Boil the peppers for 15 minutes before tasting or eating.

 

Makes 10 half pints

 

Peppers make a great addition to any recipe especially when sautéed with onions. Use all four colors of peppers together if you wish. Mix and match the colors anyway you like to make a pretty jar of delicious sweet bell peppers. Always choose firm peppers to get the best results. Adding the lemon juice helps to adjust the acidity level in your peppers. When canning peppers you should always use half pint or pint jars.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 35 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 1 hour

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 32; Fat 0g; Saturated Fat 0g; Carbohydrates 8g; Fiber 2g; Protein 1g; Cholesterol 0mg; Sodium 584mg

Canned Rose Applesauce

What You Need:

10 lbs. of apples, cut in half

Water

2 1/2 C of sugar

 

How to Make It:

 

Prepare the canning jars, lids and seals according to the manufacturer’s instructions.

Place the apples, with peels and core, into a 12 qt. pan with enough water to cover just the bottom of the pan.

Cook over medium heat for 20 minutes or until soft.

Drain into a sieve pushing the apples through to remove any seeds and peeling.

Place the apple pulp back into the pan and pour the sugar over the top.

Stirring frequently bring the mixture to a boil.

Once boiling, remove from the heat and quickly ladle the applesauce into the prepared canning jars leaving a 1/2 inch headspace.

Release any air bubbles then wipe the jar rims clean.

Tighten the caps with your hands.

Place in a water bath canner and process for 20 minutes from the boiling point.

Remove carefully and cool in a draft free area.

Check the seals and promptly refrigerate any jars that did not seal correctly and use them within 2 weeks.

 

Makes 4 quarts 

 

This rose colored applesauce is smooth and sweet. The rose color comes from the peels when the apples are cooked. Use a variety of apples to achieve a full apple flavor. To release air bubbles use a nonmetallic spatula, running it around the inside of the jar between the jar and food. If necessary add more of the product to maintain the headspace recommended in the recipe.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 20 minutes

Processing Time: approximately 20 minutes

Total Time: approximately 55 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 129; Fat 0g; Saturated Fat0g; Carbohydrates 34g; Fiber 2g; Protein 0g; Cholesterol 0mg; Sodium 0mg

Garden Fresh Canned Green Beans

What You Need:

 

4 lbs. fresh green beans

Boiling water

Canning Salt

 

How to Make It:

 

Prepare the canning jars, lids and seals following the manufacturer’s instructions and keep them hot.

Place 2 qts of water into an 8 qt. pot, place over high heat and bring to a boil.

Trim the ends off the beans and cut them into 2 in. pieces.

Pack the uncooked beans into the jars tightly.

Pour boiling water over the beans maintaining a 1 inch headspace.

Sprinkle 1 tsp salt into each jar then release any air bubbles.

Add more beans and water if necessary to retain the correct headspace.

Wipe the jars and tighten the lids by hand.

Place the jars in the pressure canner at 10 lbs. of pressure and process 25 minutes.

Let the pressure return to 0 then wait 10 minutes and carefully open the canner.

Remove the jars and cool in a draft free area, test the seals and promptly refrigerate any jars that did not seal correctly.

 

Makes 8 quarts

 

Green beans are easy to can and are great to have as a fall back for evening meals. This recipe is simple and it makes a great starter recipe for anyone just learning to can. Other types of beans such as purple or yellow beans may also be canned using this recipe. Some raw vegetables such as green beans can be cold packed. This means no cooking before adding them to the jars. This keeps your vegetables crisp not mushy. Just remember that some raw foods canned in this manner may discolor or float due to shrinking. This does not affect the flavor or quality of your canned foods.

 

Preparation Time: approximately 15 minutes

Processing Time: approximately 25 minutes

Standing Time: approximately 10 minutes

Total Time: approximately 50 minutes

 

Nutritional Information: (approximate values per 1/2 C serving)

Calories 10; Fat 0g; Saturated Fat 0g; Carbohydrates 1g; Fiber 1g; Protein 1g; Cholesterol 0mg; Sodium 292mg