Recipes Involving Canning
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Q: Any good recipes and ideas for canning my tomatoes? I have a ton of them this year.?
I have a couple of recipes for canning tomato sauce and for canning tomator juice. Truthfully the whole canning process is a little scary to me…so I was wondering if anyone knew any easy safe things I could do to preserve my tomatoes. Also, I have some peppers and would also welcome recipes for homemade salsa.
A: Yes I do. And don’t be frightened. This process is the easiest and most sure fired way to preserve tomatoes I ever heard of. However, the instructions must be followed exactly! No cheating. No peaking before time limits are up, etc.
Canning Tomato Sauce into jars – the easy way
Put a tablespoon of salt into bottom of each sterilized quart jar. Fill to neck of jar with tomato sauce. Place twelve jars onto cookie sheet and place in preheated 350 degree oven without lids on. Bake for 1 hour and 15 minutes. Place lids and rings onto each jar without screwing rings down. Leave each ring in place but NOT screwed down. Bake another 15 minutes. Remove from oven and screw lids down tight. Do not open oven door during the 75 minute baking time. You will probably hear lids poping down and sealing before all rings are tightened.
That’s all there is to it. No pressure cooker or other special equipment to buy. It’s easy, fun and guaranteed.
Q: I would like some soup recipes meant for pressure canning?
Give me your favorite soup recipes, or any recipes for that matter that require pressure canning. I would like to buy a pressure canner, but unless I find some more recipes, I might not. Tell me what you like!
A: Taco Soup
2 pounds ground beef
1 large onion, chopped
1 can pinto beans
1 can whole kernel corn ,drained
1 can stewed tomatoes – mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix -(opt.)
1 pkg. original hidden valley ranch dressing(dry)
2 1/2 cups water or more, to make soup broth
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so. When ready, serve in big soup bowls, and have a skillet of hot cornbread to eat, too.
Q: What are some of your favorite foods to can and do you have any tips or special canning recipes to share?
I plan on canning for my first time this year. I’ve watched someone else a few times and now I’m ready. I’m definitely canning peaches and tomatoes. Anyone have any tips, ideas, recipes? Thanks so much!!
A: Spicy haricot beans taste delicious and are quick to prepare.
Q: Best way to preserve 5 gallons of green tomatoes- salsa, relish, or canning recipes?
Hi there ;>
A friend of mine has 5 gallons of green tomatoes and he’s looking to use them up somehow- in recipes that can be preserved or canned for some time to come. Some ideas he gave me included a green tomato relish and/or salsa? Anything goes, as long as it’s good! :>
I’m new to canning, so please mention if you use a certain type of method for canning, and I can look up how to do that, if need be. Thanks!
Thanks, Irina C, but what I’m really looking for are recipes for *green* tomatoes. Thanks :>
A: Get yourself a pressure cooker/canner. That is THE ONLY FDA APPROVED WAY of safely doing home canning. The old fashioned hot water bath and others methods does not reach the temperature to safely kill the Botulium spores that can cause a case of fatal Botulism. The hot water bath only has a max temperature of 212 degrees F while the pressure canning method goes up to 240 degrees F. Pressure cooker/canners are relatively inexpensive and you will wonder why you never had one in your kitchen it is so fast and safe too. It saves about 80% of conventional cooking times. Make sure you get a stainless steel cooker. They are better than aluminum.
Q: why does canning recipes call for the vegetables to sit for several hours before canning?
I have been looking for relish and chow chow recipes to can but most call to let the vegetables to sit in water for several hours before canning why is that? Does it make a different in the outcome of the relish?
A: Some vegetables that are commonly used is these recipes have a bitter under-taste. Soaking leeches out the bitterness and also improves the color of the finished relish.
Q: what are some good recipes for canning and freezing cucumbers and green beans?
this is my first year canning/freezing what are some good recipes for cucumbers and green beans. i would prefer like old-fashioned style or something like that. something fairly easy
A: This recipe is over 50 years old…
BREAD & BUTTER PICKLES:
25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt (not iodized)
5 cups cider vinegar
5 cups sugar
2 Tablespoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon cloves (whole)
Wash cukes and slice. Chop onions and peppers. Combine with cukes and salt; let stand 3 hours and drain.
Combine vinegar, sugar and spices in large preserving pot and bring to a boil. Add drained cukes. Heat thoroughly, but do NOT boil.
Pack while hot into sterilized jars and seal at once.
My Mother’s Recipe
How to freeze green beans and other beans from your garden
Making Homemade Pickles
Using the “Quick process” method
Q: Does anyone have a recipes for canning bannana peppers other than oil&vinager&garlic?
I would like to try different recipes. I have 70 pepper plants in my garden so i have alot of canning to do so any recipes would be greatly used
A: Here’a a picante recipe that includes banana peppers
Yellow hot banana peppers
1 (12 oz.) can tomato paste
2 c. white vinegar
2 tbsp. sugar
2 tbsp. lemon juice
1 tsp. cumin
1/4 c. canning salt
3 tsp. ground oregano
3 jalapeno peppers
Peel and chop 15 large, 20 medium, or 25 small ripe tomatoes. Chop yellow hot banana peppers either (6 for hot sauce, 4 for medium-hot, or 2 for mild) and 3 jalapeno peppers. (Be sure to wear plastic gloves when cutting the peppers.) Add to the tomatoes and peppers the tomato paste, vinegar, sugar, lemon juice, cumin, canning salt and ground oregano. Bring to boil and simmer 1 1/2 hours. Seal in jars. Makes 7 pints. (Roaster oven holds triple batch.)
Hot pepper jelly
2 cups finely chopped banana peppers peppers
1 cup finely chopped habanero (or hot hot pepper)
1 ½ cups cider vinegar
6 ½ cups sugar
1 pouch of certo liquid pectin
up to 1 T crushed red pepper flakes if desired.
Wear rubber gloves and don’t touch your face!!!!
Remove stems and seeds from peppers, chop finely ( I use the cuisinart…chop don’t make into mush)
Put sugar vinegar and peppers into large kettle ( it will foam up) and cook about 5 minutes and turn to high and cook to a full rolling boil that doesn’t stir down.
Add the envelope of pectin and cook 1 minute by the clock. Test for jell ( it should sheet onto 2 large drops off of a metal spoon) and pour into sterile ( boil for 10 minutes) jars. Wipe the jar rims…puncture air bubbles on the surface with a tooth pick and add ¼ inch of paraffin and place jar lids and rings on the jars.
After you hear then click shut tighten the bands.
Note: To avoid getting a chunk of super hot habanera in my mouth, I put the really hot peppers with a cup of the vinegar into a blender and blend until all peppers are pulverized. Then pour the vinegar pepper mix into the jelly pot.
I’d double or triple this recipe
Sweet Pickled Banana Peppers
1/2 lb banana peppers, seeded and slicded across,so you have rings
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the pickling juice.
Bring brine to within 1/2″ of the top.
Seal jar with your preferred method
Aunt julia’s sweet mustard pickles
Categories: Canning Check Peppers
Yield: 1 Recipe
1 cup Brown sugar
1 cup Canning salt
1 cup Table mustard
2 quart Water
2 quart Vinegar
Grape leaves (optional)
Mix everything together but the pepers. Bring to a boil. Pack clean peppers in hot, sterilized jars; fill to top with boiling liquid. Seal with hot sterilized lids and rings. Hot water bath 10 minutes. (I don’t do this). The grape leaf per jar can be domestic or wild, supposed to keep them a little crisper. If you use whole peppers, stick them a couple times with a sharp knife. I use this for sweet Banana peppers, but it works good with any kind of pepper. Sometimes I just mix whatever kinds I have. Really stuff the jars full, as they will shrink up after they sit in the boiling liquid and then cool.
Pickled Banana Peppers with Okra – Martha Stewart Living
Yield: 8 Pints
1/2 lb Okra
2 lb Sweet banana peppers (about 7)
1 lb Yellow peppers (about 2
5 c White vinegar
8 tb Kosher salt
16 Cloves garlic, peeled
1 Bunch dill (about 24
1 lb Red peppers (about 2 large)
1/4 c Yellow mustard seeds
1. Rinse okra and peppers and cut away any bruises or bad spots. Trim stem ends of okra but do not remove caps entirely. Remove stems, ribs, and seeds from peppers. Cut banana peppers lengthwise into quarters; cut red and yellow peppers lengthwise into eighths.
2. Wash 8 one-pint canning jars, lids, and screw bands with hot, soapy water and rinse well. Place a wire rack on the bottom of a large pot. Place jars uptight on the rack, fill pot with hot water until jars are submerged by 1 to 2 inches, and bring to a boil. Boil for 15 minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturer’s instructions.
3. Meanwhile, bring the vinegar, 3 C water, and the salt to a boil in a large pot
4. Using stainless-steel tongs, remove jars from water and set on a layer of clean towels.. Evenly divide garlic, pepers, dill sprigs, and mustard seeds among jars. Pack jars tightly with okra and peppers, leaving 1/4 inch of space beneath the rim. Pour hot liquid over okra and peppers, covering them by 1/4 inch and leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe mouth of jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing.
5. Place a wire rack in the bottom of a large pot and fill partway with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover by 2 inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath; let stand on clean dish towels for 24 hours. Check cool jars for the slight indentation in the lids that indicates a vacuum seal. Jars that do not seal properly or that leak during processing should be stored in the refrigerator and pickles consumed within a week. Allow sealed pickles to mellow in a cool, dry place for 6 to 8 weeks before serving. Store opened jars in the refrigerator.
Martha Stewart Living/October/94
Q: Looking for apple canning recipes using the crockpot to do the cooking.?
I want to can applesauce and apple butter. But I want to use the crockpot for the cooking. Anyone got any good recipes? The easier the better. I don’t have a lot of spare time.
A: Crockpot Caramel Apple Butter
Puree about 3 pounds of apples (heat, peel, steam, food mill, blender or whatever).
Place 7 cups of it in crockpot with about 2 cups of white sugar to taste depending upon the variety of apples used.
For a large crock, you can double this. Cook the pulp down to a butter consistency (about 3 to 4 hours).
Stir in 1/4 teaspoon ginger, 1/2 teaspoon cloves, 1 teaspoon cinnamon and 21 caramels.
Check the temperature. I like to get it up to 165 degrees F, but the minimum is 140 degrees F.
If your crock does not get hot enough, transfer it to a pan and heat it on the stove.
Can leaving 1/2-inch head space and water bath – pints for 10 minutes and 1/2 pints for 5 minutes.
Crockpot Chunky Applesauce
8-10 large tart apples, peeled and cut into chunks
1/2 to 1 C. sugar
1/2 C. water
1 tsp. ground cinnamon
Combine apples, sugar, water and cinnamon in a slow cooker; stir gently.
Cover and cook on low for 6-8 hours or until apples are tender. Makes 5 cups
Q: Canning question–does anyone have any prize winning jam recipes?
My son wants to enter some jam into the fair. When I make and can jam, I usually make the recipes from the Better Homes Cookbook. Does someone have any recipes that have won prizes? We have grapes, raspberries, strawaberries, apples and peaches. Can any of you help my son make prizewinning jam?
A: Here are a few and best of luck to your son……please let us know how he does!!!
RASPBERRY AND APPLE JAM
2 lb. cooking apples
2/3 c. water
1/2 c. lemon juice
2 lb. raspberries
4 lb. sugar
Peel and core and slice the apples. Put the apples into a saucepan with the water and lemon juice and simmer for about 10 minutes or until tender. Add the raspberries and sugar and cook, stirring constantly, over a low heat until the sugar is dissolved.
Bring to a boil and boil rapidly until the setting point is reached. Pour into warm sterilized jars and seal immediately.
MAPLE APPLE JAM
16 c. peeled, chopped apples
1 1/2 c. pure maple syrup
2 c. apple cider
1 tsp. cinnamon
1 tbsp. lemon juice
Combine all ingredients in a large kettle. Bring to a boil. Continue to boil until mixture thickens, about 10 minutes. The jam is ready when it beings to hold shape when dropped into a cold plate. Remove from heat and skin off foam.
Ladle into hot, sterilized half-pint jars, leaving 1/2 inch head space. Seal. Process in a boiling water bath for 5 minutes. Cool undisturbed for 12 hours. Makes about 12 half pints.
1 3/4 c. prepared fruit (about 1 pt. strawberries & 3/4 lb. ripe peaches)
4 c. sugar
1 tbsp. lemon juice
3/4 c. water
1 box powdered fruit pectin
First, prepare the fruit. Thoroughly crush about 1 pint fully ripe strawberries. Measure 1 cup into a large bowl or pan. Peel, pit and finely chop or grind about 3/4 pound fully ripe peaches. Measure 3/4 cup and combine with strawberries.
Then make the jam. Measure sugar and lemon juice, add to fruits, mix well and let stand. Mix water and powdered fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes.
There will be a few remaining crystals. Ladle quickly into glasses. Cover at once with tight lids. When jam is set, store in freezer. If jam will be used within 2 or 3 weeks, it may be stored in the refrigerator.
Q: What are some recipes for canning banana peppers?
The recipe has to be for ONE (1) quart. I am open to any type of recipe as long as it’s not super spicy.
A: Banana Pepper Pickles
1 c. hot banana peppers, cut up
1/2 c. sweet banana peppers, cut up
1 c. mixed sweet bell peppers
1 c. green tomatoes and onions
Mix all ingredients together. Pack into boiled jars. Add 1 tablespoon salt for each quart or 1 teaspoon per pint. Boil 1 1/2 cups sugar to 3 cups white vinegar for 10 minutes. Pour over peppers already in jars, let set 5 minutes. Refill jars with vinegar mixture.
How to make canned peppers crisp?
Some general guidelines: if your water is hard, use distilled water, or spring water, etc. Be sure to use pickling salt if it calls for it; don’t use iodized table salt for sure.
Sea Salt is best because of its high magnesium chloride content. Alum is supposed to keep things crisp; maybe a recipe that calls for it would work better. Brining the peppers before for a day or two helps.
Q: anyone know of some recipes for cookies that”s put together as a dry mix in glass canning containers?
I know it’s a bit early for some thinking about Christmas gifts but I have allot of people I want to give gifts to this year and I have seen some people put the dry ingredients together in large mason jars with decorative material on top and I was wondering if anyone could give me some good recipes for the dry cookie dough that can be layered in the jar, or give me a good site to visit that has the recipes?
A: This website has a ton of recipes for “jar gifts”.
Q: where can I get recipes for canning?
I need a book or a web site for canning websites. I want to make my own tomato paste, can my beans and peas… I plan on expanding my garden and dont want to waste anything. Any ideas?
Q: I’m looking for recipes for canning soup using beef soup bones?
I have tons of veggies, pasta, beef soup bones, plenty of jars, lids and a pressure cooker. I just need recipes! I have nothing!
I have never canned soup before. But I have canned homemade giardineira and salsa and pickled peppers.
A: Here is one to share with you.
For ingredients, you shall prepare Beef bones with marrow, 5 pounds of beef, cut in chunks (steak is best), 4 pounds of beef fat run through chili plate, 6 large onions, 1 to 2 stalks celery (cut in chunks), 3 to 4 bell peppers (chopped), 1 garlic, 3 large cans of tomato soup 2 to 3 cup of rice, 1 pkg. (1 1/2 lbs.) elbow macaroni, 3 large Irish potatoes (cut in chunks), salt, pepper, season to taste, 2 c. sugar
The making :
Prepare a big pot to cook it. Put about 1.5 gallons water in pot. Put beef bones, beef fat and beef in water and cook until meat is tender and meat around bones is cooked. Stir at intervals.
Remove bones, add onions, celery, peppers, garlic and continue to cook. Add tomato can soup. Stir at intervals.
Cook rice and macaroni in another pot. When cooked, set aside. Add Irish potatoes, lower the heat and cook enough for potatoes to hold shape. Keep mass stirred, adding rice and macaroni. Add sugar last thing with heat turned off. Let stand a few minutes and serve. This will feed 15 to 20 people. Leftovers may be frozen for future use. To serve heat in double boiler.
You can have more easy making and tasty soup recipes at http://www.soup-master.com/more-soup-recipes.html
Q: where can i find good homemade canning recipes?
i want to find a good pickle and spaghetti recipe anyone know of any or have one? definetly homemade. i appreciate it.
A: There are many good ones
I love to can and own both a water bath canner and pressure canner. Would love to have a steam canner but I don’t have the room!
Q: Any good recipes for dehydrate tomatoes packed in olive oil for canning?
A: YES! Get a pack of bowtie pasta
Sundried tomato alfredo sauce
boneless skinless chicken
and your tomatoes (I would cut them into smaller strips , bitesize)
brown chicken and tear into bite size pieces
mix it all up with sundried tomato alfredo sauce
season with salt and pepper to taste (or whatever you like to season with)
simmer and serve.
I would not pour the olive oil in, just dip out the tomatoes.
- Recipes Involving Tempering
- Recipes Involving Slicing
- Recipes Involving Cubing
- Recipes Involving Steaming
- Recipes Involving Marinating
- Recipes Involving Mincing
- Recipes Involving Melting
- Recipes Involving Pickling
- Recipes Involving Boning
- Recipes Involving Chopping