Home canning is a process dating back for generations. Seasoned canners can enjoy these favorites while those new to the process can learn how with these easy home canning recipes.
Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2 to 2 hours or until thick, stirring occasionally. Stir more frequently as the mixture thickens.
Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 half-pints.
added March 7, 2011
Tri-Berry Jam
4 cups fresh or frozen blueberries
2 1/2 cups fresh or frozen red raspberries
2 1/2 cups fresh or frozen strawberries
1/4 cup bottled lemon juice
2 packages (1-3/4 ounces each) powdered fruit pectin
11 cups sugar
Combine the berries and lemon juice in a stock pot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints.
added March 7, 2011
Grandma's Dill Pickles
11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill heads
18 garlic cloves
18 dried hot chilies
In a stock pot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 quarts.
added March 7, 2011
Garden Tomato Relish
10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 t. mustard seed
1 t. celery seed
4 1/2 cups white vinegar
2 1/2 cups packed brown sugar
3 T. canning salt
2 t. ground ginger
2 t. ground cinnamon
1 t. ground allspice
1 t. ground cloves
1 t. ground nutmeg
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil.
Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag.
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.
added March 7, 2011
Hot Pepper Butter
36 hot banana peppers (remove stems and seeds)
1 qt. yellow mustard
1 qt. vinegar (dark)
6 cups sugar
1 t. salt
1 1/2 cups flour
Chop peppers in blender, put in a large saucepan. Add vinegar, mustard, sugar and salt. Bring to a boil. Cook for 25 minutes. Stir often. With flour, make a thin paste with water (the flour mixed with water should come to about 1 1/4 cups after mixed). Stir into the pepper mixture. Boil hard for 3 minutes while stirring. Ladle mixture into hot jars leaving 1/4 in head space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Use as a spread on sandwiches or as a dip with cheese and crackers.
added March 7, 2011
Yummy Pickles
Combine the following and let stand for 3 hours: 6 quarts of sliced cucumbers
1 quart of sliced onions
4 green peppers
2 red peppers
1/2 cup of pickling salt
4 quarts of cold water
At the end of 3 hours, drain and discard water. Add: 6 cups of vinegar
6 cups of sugar
1 t. of tumeric
1 t. of celery seed
1 t. of mustard seed
Bring to a boiling point. Put in hot jars and seal with lids. Process in a boiling water bath for 20 minutes.
added March 7, 2011
Mango Salsa Recipe
3 c. peeled and chopped mango
3 c. chopped tomatoes
4 T. fresh minced cilantro
2 T. minced seeded jalepeno pepper, adjust amount to your taste
2 t. peeled minced fresh ginger
Prepare the boiling water bath and make sure that the lids and jars are being heated in water that is simmering for use, though you should keep them from boiling. Mix all the ingredients together into a large stainless steel saucepan or pot and then bring them to a boil, while stirring constantly. Boil gently until the entire mixture is slightly more thick; this should take about ten minutes. Then put the salsa into the hot jars with 1/2 an inch head space. After this, the jars will need to be sealed and processed. Check the seals after processing and label and date using the home canning labels included with your pectin box. This recipe makes seven 8-ounce jars of bruschetta.
added March 7, 2011
Easy Dill Pickles
Make these a quart at a time as your cucumbers become available.
Into a sterile, hot, wide-mouth quart jar, place:
1 head dill (or 2 if they're smaller or you like more dill)
1 large clove of garlic, peeled
1 t. canning salt
1/2 c. vinegar
Pack in the clean cucumbers and fill jar with boiling water.
Seal and process in a water bath.
Ready in about two weeks.
added March 7, 2011
Salsa
Coarse chop: 8 cups tomatoes - skinned
2 cups onions
1 cup green pepper
Fine chop: 1 cup seeded jalapenos (wear gloves)
6 large cloves garlic
1/4 cup cilantro
Shred: 2 cups carrot
Add: 2/3 cup lemon juice
1 T. salt
1 t.
white pepper
Boil all ingredients, simmer 20 minutes, removing any foam that collects. Ladle into clean, sterile pint sized jars. Cap using canning lids and bands. Process using water bath method for 20 minutes. Yield 6-7 pints.
added March 7, 2011
Cucumber Relish
4 cups ground, unpeeled cucumbers (about 4)
1 cup ground green peeper (about 2)
1/2 cup ground red peppers (about 1)
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 T. celery seed
1 T. mustard seed
Use coarse blade on grinder, combine all vegetables in large bowl, sprinkle with salt. Cover with cold water, let stand 4 hours; drain thoroughly in colander, press out all excess liquid. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stiring until sugar is dissolved. Stir in drained vegetables, simmer 10 minutes. Pack into jars to within 1/2 inch of the top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes. Yield 5-6 pints.
added March 7, 2011
Bread and Butter Pickles
Prepare:
6 cups thinly sliced cucumbers.
Peel and slice 1 lb. onions seed and shred 1 green pepper.
Mix well and add 1/4 cup of salt.
Cover and let stand 3 hours.
Mix:
(omitting turmeric if preferred)
2 cups brown sugar
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1 tablespoons mustard seed
1/2 teaspoon celery seed or more
2 cups mild cider vinegar
Bring slowly to boiling point and boil 5 minutes.
Drain the vegetables thoroughly in a colander, rinsing well with cold water. Add them to the hot syrup and heat slowly to just below boiling. Stir occasionally.
You do not put these in a water bath, just put the cucumbers and liquid in the jar and seal. Make sure the top of the jar is clean. Yield 4 pints.
added March 7, 2011
Apple Pie Filling
12 cups sliced, peeled, cored apples treated to prevent browning (1/4-cup lemon juice and 4-cups water)
2 3/4 cups sugar
3/4 cup cornstarch
1 1/2 t. cinnamon
1/2 cup lemon juice
1/2 t. nutmeg
1 1/4 cup cold water
2 1/2 cup unsweetened apple juice
Working with 6 cups at a time blanch apple slices 1 min. in boiling water. Remove with slotted spoon and keep warm. Combine sugar, cornstarch, cinnamon, nutmeg, water and apple juice. Bring to a boil stirring constantly. Add lemon juice. Return to a boil and boil for 1 minute. Remove from heat; Drain and add to hot mixture. Heat, stirring until apples are heated through. Ladle hot pie filling into hot jars, leaving 1 inch head space. Remove air bubbles and adjust head space if needed by adding hot filling. Wipe rim; screw on lids. Place jars in canner completely covered with water. Bring to a boil and process 25 minutes.
added March 7, 2011
Churn Pickles
16 lb. cucumbers (medium to large)
10 lb. sugar
1 small box of alum
plain salt (canning)
1 gallon vinegar
Put cucumbers in churn. Mix enough salt to float an egg. Pour over cucumbers. Let stand in salt water for 14 days. Take out of salt water on 14th day, wash and slice. Put back in churn. Add plain, cold water (enough to cover cucumbers) mixed with alum. Let soak overnight. The next day, take out and rinse very well. Put back in churn. Pour one gallon of cold vinegar over cucumbers. Let soak in vinegar for six hours. Pour vinegar off and save. Mix 10 lb. of sugar with vinegar. Pour sugar and vinegar over cucumbers in churn. This makes enough solution to cover cucumbers. Do not heat or can. Put plate, lid or tie a cloth over the churn.
added March 7, 2011
Freezer Cole Slaw
1 large head of cabbage (chopped)
1 small bunch of celery
1 small green sweet pepper
2 carrots
1 T. salt
2 cups sugar
1 cup vinegar
1/2 cup water
1 t. celery seed
1 t. mustard seed
Mix 1 T. of salt over chopped cabbage and let stand for one hour. ‘Drain dry’ and ‘squeeze’. Add other vegetables. Then mix sugar, vinegar, water, celery seeds and mustard seeds in saucepan. Let simmer 15 minutes. Add to slaw, cool and freeze.