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

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

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

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

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

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