*Disclaimer: Below are recipes shared by our wonderful readers... Canning Granny doesn't necessarily endorse any of them (nor does she necessarily NOT endorse any of them!) Use at your own risk... and thank you to all you FANTASTIC readers who share your information with this Granny! Love ya!
Lily shares...
MARASCHINO CHERRIES,
BALL BLUE BOOK of Canning and Preserving Recipes Edition T Copyright, 1936, Ball Brothers Company
Wash, remove stems and pits from cherries. Save the juice, pits, and cherries. Place cherries in a shallow pan and cover with a medium thick syrup made with 3 parts sugar to 2 parts cherry juice or water. Boil gently for 10 minutes, remove from heat and let stand in a covered kettle from 6 to 12 hrs. Drain off juice from cherries and pack cherries into clean, hot BALL jars. Crush the cherry pits (using 1/2 cup crushed pits to 1 quart syrup), tie in cheesecloth and place in kettle containing syrup and bring quickly to boiling point. Remove cherry pits and fill the jars with boiling syrup. Seal at once.
Note: Maraschino is a cordial distilled from fermented cherries and flavored with bruised pits. Large and small sized bottles of Maraschino can be purchased in stores carrying "fancy groceries".
When using the Commercial Maraschino use 1 part syrup to 1 part Maraschino. Bring quickly to boiling point in covered kettle to prevent evaporation of the volatile liquor. Fill jars and seal immediately.
To make a thick syrup boil 1 part sugar to 1 part water together until sugar in dissolved. Fruit juice may be used in place of water.
Jimmy shares...
Hot Pepper Sauce
hot sauce... here 'tis... took about
10lbs of habanero, jalapeño, datil and gypsy peppers seeds and all, 3 red
onions,1bulb of garlic, blended in a food processor, put in large SS pot on
stove with 3 cans rotel tomatoes, a 32oz bottle of ketchup, 2 kinds of vinegar (white
and ACV),juice of 6 limes,15 different spices(whole),brought to a boil, cooked
for Several hours on low, put in fridge overnight (forgot about it)pulled out, strained
through cheese cloth, brought up to a boil over medium high heat and bottled. WARNING::
wear latex gloves, DO NOT touch any sensitive body parts (as my 15 yr. old did)
with hands, try not to breath fumes(as I did) and taste if you dare!! Hey this
was an experiment. :0)
Cookin in the Keys shares...
Creole Okra Pickles
http://www.cookinthekeys.com/2012/07/04/creole-pickled-okra/
Karen shares...
Homemade Chocolate Syrup/Sauce
Casey shares...
Peach Lemonade
Mad Mad Me shares...
Watermelon Pickles
http://032ad8a.netsolhost.com/madmad/2012/07/11/watermelon_pickles/#.UAaM42FfFWJ
Kelly shares...
Spicy Pickled Eggs
2 dozen boiled, peeled eggs
4 cups white vinegar
2 Tbsp. salt
2 cups water
1 tsp. black pepper
3 tsp. dry mustard
1 Tbsp. crushed red pepper
2 tsp. cayenne
2 small onions, sliced thin
Layer eggs and onions in jars. Bring remainder of ingredients to a boil, then pour over eggs in jars... allow to sit in the fridge for at least 10 days before eating. Keep refrigerated.
Sharon shares...
Mexican Pickled Carrots (Escabeche)
http://low-cholesterol.food.com/recipe/mexican-pickled-carrots-escabeche-461278
Michelle shares...
Zucchini Dill Relish
10 cups grated zucchini
4 medium to large green peppers, chopped
2 cups chopped onion
Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:
3 Cups cider vinegar (don't use the cider-flavored vinegar because this will just ruin the flavor)
1/4 cup dill seeds/weed
Bring it to a boil, and let boil for 25 minutes.
Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).
One batch makes roughly 6 pints of relish.
Barbara shares...
Cantaloupe Preserves
http://www.food.com/recipe/cantaloupe-preserves-120852
Erica shares...
Apple Butter
http://thebakersgarden.blogspot.com/2012/07/apple-sauce-apple-butter-apple-juice.html
Jennifer shares...
Thai Dipping Sauce
1/2 c. minced garlic, 6 c. sugar, 6 c. apple cider vinegar, 1/4 to 1/2 c. red chili flakes, and 8 tbsp. clear jel mixed in a 1/4 c. cold water. 1) in pot bring vinegar to a boil 2) then add in the sugar an stir together an simmer on med. heat for 5 mins. 3) Add in the clear jel mixture, stir, an simmer 3 more mins. 4) add in the garlic and pepper flakes an stir. 5) take off heat and and 8-10 drops red food color to pot and stir 6) jar them up and Water Bath Can for 15 mins,,
Pamla shares...
MONKEY BUTTER
5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 Tbsp lemon juice (use bottled for uniform acidity)
Peel and slice bananas, then add all ingredients to a heavy saucepan.
Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved.
When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes.
Barbara shares...
Fresh Fig Preserves
Ingredients
16 cups fresh figs
1 tablespoon baking soda
12 cups boiling water
8 cups white sugar
4 cups water
1 lemon, sliced
Directions
In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.
Judy shares...
Cream of Celery Soup
http://chickensintheroad.com/farm-bell-recipes/dedes-cream-of-celery-soup/
and...
Cream of Mushroom Soup
http://low-cholesterol.food.com/recipe/mexican-pickled-carrots-escabeche-461278
Sandy shares...
Tomato Preserves
2 cups smashed tomatoes,(skins removed) 2 cups sugar , lemon juice squeezed forn 1/2 lemon. Boil for 45 min or longer till thick as you want it. Mine took 1 hr as my tomaotes were juicy. Thats. easy as pie.
Lavonne shares...
Tomato Preserves
http://www.cdkitchen.com/recipes/recs/7/AuntDellasTomatoPreserves61735.shtml
Vicki shares...
Old Fashioned Sweet Nine Day Pickles
http://www.food.com/recipe/Old-Fashioned-Sweet-Nine-Day-Pickles-180001
Sharon shares...
Benny Smith Refrigerator Pickles Recipe
8 cups sliced unpeeled cucumbers
2 cups sliced onion (optional)
2 cups cut bell peppers (option - can also add banana peppers)
1 Tablespoon salt
1 and 1/2 cups white vinegar (I used white wine vingegar)
2 teaspoons celery seed
2 teaspoons mustard seed
2 cups of sugar
In a large Plastic or Glass Bowl (do not use metal bowl) combine cucumbers, onions, and peppers. Sprinkle them with salt and mix them well so that the salt covers as much of them as possible. Cover with towel/paper towel and let stand for 1 hour. After that drain off the juice that forms in the bottom of the bowl.
In another bowl combine your sugar, vinegar, celery seed and mustard seed. Stir that until sugar is completely dissolved.
Place cucumbers in a bowl or large gallon jar and pour vinegar mixture over them. You may want to stir them just a bit. Cover and put in refrigerator for 24 to 48 hours. These should be good for up to six weeks.
Christina shares...
Squash Relish
Amanda shares...
taco sauce recipe
I could just eat it with a spo
Cookin in the Keys shares...
Creole Okra Pickles
http://www.cookinthekeys.com/2012/07/04/creole-pickled-okra/
Karen shares...
Ingredients
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Cooking:
In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Makes 2- 3 half pints depending on how much you reduce the recipe.
1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup
Cooking:
In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened.
Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
Makes 2- 3 half pints depending on how much you reduce the recipe.
Sure Jell's Banana Butter
http://www.kraftrecipes.com/recipes/surejell-banana-butter-57356.aspxCasey shares...
Peach Lemonade
■4 quarts peaches, peeled and pitted
■4 cups fresh lemon juice (16 lemons) or 32 oz. ReaLemon
■3 quarts water
■6 cups sugar
In a blender, puree fruit. Place in a large (very large!) kettle; add lemon juice, water, and sugar. Bring to 165 degrees F over medium heat, stirring occasionally (do not boil). Remove from the heat; skim off foam. Pour into hot jars, leaving 1/4 ” headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. To serve: Mix about 1/3 concentrate with 2/3 lemon-lime soda or ginger ale. Yield: 6-7 quarts concentrate.
■4 cups fresh lemon juice (16 lemons) or 32 oz. ReaLemon
■3 quarts water
■6 cups sugar
In a blender, puree fruit. Place in a large (very large!) kettle; add lemon juice, water, and sugar. Bring to 165 degrees F over medium heat, stirring occasionally (do not boil). Remove from the heat; skim off foam. Pour into hot jars, leaving 1/4 ” headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. To serve: Mix about 1/3 concentrate with 2/3 lemon-lime soda or ginger ale. Yield: 6-7 quarts concentrate.
Mad Mad Me shares...
Watermelon Pickles
http://032ad8a.netsolhost.com/madmad/2012/07/11/watermelon_pickles/#.UAaM42FfFWJ
Kelly shares...
Spicy Pickled Eggs
2 dozen boiled, peeled eggs
4 cups white vinegar
2 Tbsp. salt
2 cups water
1 tsp. black pepper
3 tsp. dry mustard
1 Tbsp. crushed red pepper
2 tsp. cayenne
2 small onions, sliced thin
Layer eggs and onions in jars. Bring remainder of ingredients to a boil, then pour over eggs in jars... allow to sit in the fridge for at least 10 days before eating. Keep refrigerated.
Sharon shares...
Mexican Pickled Carrots (Escabeche)
http://low-cholesterol.food.com/recipe/mexican-pickled-carrots-escabeche-461278
Michelle shares...
Zucchini Dill Relish
10 cups grated zucchini
4 medium to large green peppers, chopped
2 cups chopped onion
Mix in large bowl and add half a cup of canning salt (or any salt without iodine).
Refrigerate overnight.
Drain liquid, then put in a large kettle and add the following:
3 Cups cider vinegar (don't use the cider-flavored vinegar because this will just ruin the flavor)
1/4 cup dill seeds/weed
Bring it to a boil, and let boil for 25 minutes.
Put into sterilized jars, seal and waterbath for 10 minutes (more depending on your altitude).
One batch makes roughly 6 pints of relish.
Barbara shares...
Cantaloupe Preserves
http://www.food.com/recipe/cantaloupe-preserves-120852
Erica shares...
Apple Butter
http://thebakersgarden.blogspot.com/2012/07/apple-sauce-apple-butter-apple-juice.html
Jennifer shares...
Thai Dipping Sauce
1/2 c. minced garlic, 6 c. sugar, 6 c. apple cider vinegar, 1/4 to 1/2 c. red chili flakes, and 8 tbsp. clear jel mixed in a 1/4 c. cold water. 1) in pot bring vinegar to a boil 2) then add in the sugar an stir together an simmer on med. heat for 5 mins. 3) Add in the clear jel mixture, stir, an simmer 3 more mins. 4) add in the garlic and pepper flakes an stir. 5) take off heat and and 8-10 drops red food color to pot and stir 6) jar them up and Water Bath Can for 15 mins,,
Pamla shares...
MONKEY BUTTER
5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 Tbsp lemon juice (use bottled for uniform acidity)
Peel and slice bananas, then add all ingredients to a heavy saucepan.
Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved.
When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes.
Barbara shares...
Fresh Fig Preserves
Ingredients
16 cups fresh figs
1 tablespoon baking soda
12 cups boiling water
8 cups white sugar
4 cups water
1 lemon, sliced
Directions
In a large mixing bowl place figs and sprinkle with baking soda. Pour the boiling water over the figs and soak for 1 hour.
Drain figs and rinse thoroughly with cold water. In a large Dutch oven combine the sugar and the 4 cups of water; bring to a boil and cook for 10 minutes.
Add the figs and lemon slices to the syrup in the Dutch oven and cook for 1 hour, stirring occasionally.
Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving 1/2 inch of head space. Top jars with lids and screw bands on tightly. Process for 10 minutes in a hot water bath.
Judy shares...
Cream of Celery Soup
http://chickensintheroad.com/farm-bell-recipes/dedes-cream-of-celery-soup/
and...
Cream of Mushroom Soup
http://low-cholesterol.food.com/recipe/mexican-pickled-carrots-escabeche-461278
Sandy shares...
Tomato Preserves
2 cups smashed tomatoes,(skins removed) 2 cups sugar , lemon juice squeezed forn 1/2 lemon. Boil for 45 min or longer till thick as you want it. Mine took 1 hr as my tomaotes were juicy. Thats. easy as pie.
Lavonne shares...
Tomato Preserves
http://www.cdkitchen.com/recipes/recs/7/AuntDellasTomatoPreserves61735.shtml
Vicki shares...
Old Fashioned Sweet Nine Day Pickles
http://www.food.com/recipe/Old-Fashioned-Sweet-Nine-Day-Pickles-180001
Sharon shares...
Benny Smith Refrigerator Pickles Recipe
8 cups sliced unpeeled cucumbers
2 cups sliced onion (optional)
2 cups cut bell peppers (option - can also add banana peppers)
1 Tablespoon salt
1 and 1/2 cups white vinegar (I used white wine vingegar)
2 teaspoons celery seed
2 teaspoons mustard seed
2 cups of sugar
In a large Plastic or Glass Bowl (do not use metal bowl) combine cucumbers, onions, and peppers. Sprinkle them with salt and mix them well so that the salt covers as much of them as possible. Cover with towel/paper towel and let stand for 1 hour. After that drain off the juice that forms in the bottom of the bowl.
In another bowl combine your sugar, vinegar, celery seed and mustard seed. Stir that until sugar is completely dissolved.
Place cucumbers in a bowl or large gallon jar and pour vinegar mixture over them. You may want to stir them just a bit. Cover and put in refrigerator for 24 to 48 hours. These should be good for up to six weeks.
Christina shares...
Squash Relish
- 8 cups thinly (very thin ) sliced squash. i used the necks. 3 cups red/green bell peppers (sliced thinly) 2 cups thinly sliced onion. cover with water in a Large bowl add 1/3 c canning salt soak for 1 hr
- then drain. bring to boil in a sep. pot 3 c sugar, 2c white vinegar, 2tsp celery seed, 2tsp mustard seed, 1 tsp ground tumeric. then add squash mixture and boil 3 min. and fill jars. Boiling water bath for 10 minutes.
Tina shares...
Canning Green Tomatoes for Frying
I wash the tomatoes, remove the stem ends and cut off any dark spots.
Then slice about 1/4" thick. You can slice them as thick as you like.
Stack the sliced matoes into the hot sterilized jars.
I add a 1/2 tsp of salt to each jar,
1 1/2 tsp of lemon juice (these are pint jars,
add 1 TBS of lemon juice to quarts)
1/4 tsp of Alum Power
widemouth jars work best for me... they are easier to fill.
fill the jars with water, then run a knife around the sides to remove any air bubbles...fill with more water if needed, leaving 1/2" headspace.
Lower the jars into the water bath canner making sure you have at least 1" of water covering them...
Process for 40 minutes...
Julie shares...
Banana Split Jam
For banana split jam. Per batch Two bunches bananas one pint cherries and one quart strawberries two cups pineapple one cup hawaiian punch five cups sugar one pouch sure jell. In a blender in batches add chopped bananas cherries strawberries and pineapple add juice from pineapple as well pulse leaving bits of fruit in puree. Add one cup punch to pot add sugar and fruit mixture add sure jell bring to boil cook one minute ladle in hot jars seal and process ten minutes.
Shirl shares...Pico de Gallo(I do not like mine heated)
2 limes Zest, then juice removing seeds
6 sprigs cilantro Remove leaves and chop
2 Serrano* peppers chopped fine with seeds removed
2 ripe tomatoes chopped fine
1 sweet diced onion such as Maui or Vidalia
1/2 teaspoon coriander
1 teaspoon fresh ground sea salt
1 teaspoon fresh-ground pepper
Mix all ingredients well in a medium-size clear bowl (do not use metal).
Let stand for at least an hour at room temperature. Taste and add seasonings according to your taste preferences.
*If you cannot find Serrano peppers, Jalapenos are ok, but we prefer the flavor of the Serrano peppers.
Tikeyla shares...
Beans and Weenies
started with dry pinto, like your are canning the beans in a small sauce pan eather tomato sauce;1cup ketchup with 4cups liquid from beans heat to boil or molasses sauce; 4cup water from beans 3Tabs dark molasses, 1Tabs vinegar, 2tsp salt, and 3/4 tsp powder dry mustard heat to boil...fill jars 3/4 full with beans top with cut hot dogs,pork,ham,bacon, fill with sauce, leaving 1inch headspace process pints 65min at 11lb, quarts 75min at 11lb
Theresa shares...
Salsa
7 cups peeled chopped tomatoes, 2 cups chopped onion, 6 chopped jalapenos, 6 large garlic cloves pressed, 1 6oz can tomato paste, 3/4 c vinegar, 1 cup cilantro, 1/2 tsp cumin. Combine and bring to a boil, reduce to simmer till is reduced, put into hot jars process for 20 mins.
Kelly shares...
Mississippi Comeback Sauce
http://www.deepsouthdish.com/2009/08/comeback-sauce.html
Kerry shares...Ro-Tel1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
1 onion, diced
8 hot peppers, chopped
3/4 cup vinegar
1/4 cup granulated sugar
1 1/2 tablespoons salt
We used about 10 hot peppers, an extra green bell and threw in a couple of sweet Jimmy Nardello peppers just to be different.
Mix all ingredients and cook for 45 minutes. Put in hot sterilized jars. Add 1 tsp of salt and 1 tsp of lemon juice to the top of each jar. Seal and process in a hot water bath for 15 minutes.
Jimmy shares...
HOT BUTTERED BANANA Peppers
2 cups cider vinegar 2 tsp canning salt
2cups water 1/2 tsp ground ginger
1/2 cup sugar 1 1/2 tsp turmeric
1 TBSP mustard seed 1 1/2 celery seed
can using open kettle method
slice peppers 1/2 to 1 inch thick ( I like using 1 jalepeno to 2 bananas
Combine everything except peppers and heat to boiling . Pack hot jars with peppers , top with syrup, add hot seal and ring , tighten to a snug fit and turn upside down on a towel for about 5 minutes. Right side up jars. You'll begin to hear them seal. Check them, if one didn't seal just refriderate until ready to use.
Monica shares...
Vegetable Beef Soup
6 quarts tomato juice
3 pounds lean beef
2 quarts green beans
1 Small head of cabbage
6-7 carrots
6 medium red potatoes
4-5 stalks of celery
4 ears of corn (I think it couldve used more)
1- 15oz can of peas
1 - 15 oz can of spinach (mom said it had too much but I thought it couldve used more, lol)
I had A LOT of extra left over, it was dinner as well, everyone had at least two bowls and I still had enough to can 5 quarts and a lil pint.
Cooked the beef then added to the pot with everything else, nothing else was cooked. Ladled into hot jars, with hot lids closed em up and processed in pressure canner for 50 minutes. This was my first time, but everything turned out great and they all sealed so I mustve done it right, lol! Then I cooked up the rest for dinner!
Patricia shares...
BLUEBERRY CINNAMON JAM
8 CUPS OF FRESH BLUEBERRIES
6 CUPS OF SUGAR
3 TABLESPOONS LEMON JUICE
2 TEASPOONS CINNAMON
1/2 TEASPOON NUTMEG
2 POUCHES LIQUID FRUIT PECTIN
PLACE BLUEBERRIES IN FOOD PROCESS, COVER AND PROCESS UNTIL BLENDED. TRANSFER TO STOCKPOT. STIR IN THE SUGAR, LEMON JUICE, CINNAMON, AND NUTMEG. BRING TO FULL ROLLING BOIL OVER HIGH HEAT, STIRRING CONSTANTLY. STIR IN PECTIN. BOIL FOR 1 MINUTE, STIRRING CONSTANTLY.
REMOVE FROM HEAT. SKIM OFF FOAM. LADLE HOT MIXTURE INTO HOT STERILIZED HALF PINT JARS L EAVING 1/4 INCH HEADSPACE. REMOVE AIR BUBBLES, WIPE RIMS AND ADJUST LIDS. PROCESS FOR 10 MINUTES IN A BOILING WATER CANNER
YIELD:9 HALF PINTS.
Tikeyla shares...
Fruit Snacks Made from Zucchini
10cups zucchini diced and peeled, 3cups water, 2pkgs. unsweetend koolaid, 2 1/2 cups sugar, place in a pan bring to a boil and then simmer for 25min. Drain, put on dehydrator trays, dry 14 hours at 125 degrees, turn over dry another 4 hours. I used blackcherry they are great!
Erin shares...
Homemade cheese spread
(Disclaimer: USDA recommends not canning dairy products, use at your own discretion)
1 lb grated cheddar, (I use 1/2 sharp and 1/2 medium), 1 can evaporated milk, 2 tsp vinegar, 1/2 tsp. dry mustard, 1/4 tsp. cayenne pepper..Cook over medium heat till comes to slow boil and runs off spoon..Fill hot sterilized 1/2 pint jars half inch from top and seal..Boiling water bath 5 mins...Keeps up to 3 weeks in fridge once opened...I use it like cheeze whiz or heat it up for sauce
Becky shares...
Mom’s Yellow Bean Relish
20 cups yellow beans ~ cut into 1" lengths
3 cups sugar
1/2 cup dry mustard
1 Tbsp celery seed
1 tsp turmeric
3 cups white vinegar
1/2 cup flour
Boil beans in salted water until tender. Drain. ~ set aside Mix 1 cup vinegar and ½ cup flour into a paste ~ set aside. Bring all other ingredients to a boil. Add vinegar flour mixture slowly. Bring to a slow boil until thick. Pour over beans. Make sure they are all covered well. Seal in glass jars. Tastes great with any kind of meat. In sandwiches or as a side dish.
Donna shares...
Coleslaw for Canning or Freezing
http://chickensintheroad.com/farm-bell-recipes/coleslaw-to-can-or-freeze/
Bunni shares...
Cherry Tomato Caramelized Onion Conserve
The recipe for Balsamic Cherry Tomato Caramelized Onion Conserve (big name but lots of flavor!) is: 2 Tablespoons olive oil, 2 lbs. sweet onions quartered & thinly sliced, 2 teaspoons Kosher salt, 1 Teaspoon sugar, 4 cups halved cherry or grape tomatoes (measure after halving) 3/4 cup honey, 1/4 cup Balsamic vinegar, 1/2 teaspoon freshly ground black pepper. Prepare 8 half pint jars, lids & rings...I sterilize mine in boiling water. Fill water bath canner & get the water to a simmer. In a large skillet or dutch oven heat the olive oil to medium high, add onions & sugar. Cook uncovered for 15 mins. on low heat till tender, stirring occasionally.When onions turn golden brown, add the cherry tomatoes & honey. Bring to a boil over medium heat for 5 minutes or until tomatoes are soft, stirring often till thick enough to mound on a spoon. Remove from heat & add balsamic vinegar & pepper& salt. Fill steriized jars with the hot mixture, leaving 1/4" headspace. Remove air bubbles & refill to proper headspace if necessary. Clean rims of jars with a clean towel dipped in hot water to remove any particles of food. Place hot lids & rings onto the jars & place in simmering water bath. Turn up the heat on the water & make sure water covers your jars by 2". When water comes to a boil start timing...for 10 minutes. When complete, turn off the heat & after a few minutes remove jars & place them on a dishtowel in a place where they can sit undisturbed till next day. Do not touch or move them until then. Make sure all of the lids have sealed. You should hear a pinging or popping sound as they cool & seal. If any don't seal, you need to refrigerate it & consume or go through the process again with new jars, lids & rings. **This recipe comes from the Better Homes & Garden Can it! cookbook & featured on that "other" website...sbcanning.com ***I doubled the recipe & it worked just fine. This will be delicious on a cheese platter, bruschetta, a burger or steak. Enjoy!
Gene shares...
Twenty One Day Sweet Pickles
1st Day
2 gallons of whole cucumbers, washed. Dissolve 3 cups of salt in boiling water … enough to cover cucumbers. Let stand for 24 hours.
2nd Day
Drain off salt water, then dissolve 1 T of alum in boiling water. Pour over cucumbers until covered. Let stand for 24 hours.
3rd Day
Pour off alum water and bring to boil pure water. Pour over cucumber until covered. Let stand for 24 hours.
4th Day
Pour off clear water and bring to boil 1 gallon of vinegar and 1 T of pickling spices. Pour on cucumbers and let stand for 9 days.
After 9 days pour off vinegar and cut cucumbers into the size pieces you want. Then put a layer of cucumbers and a layer of sugar until you have used up 6 ½ lbs. of sugar. Let stand until sugar dissolves …. About 4 to 7 days. (this will produce its own liquid)
Save juice after sugar dissolves. Put Pickles in jars. Bring juice to a boil and pour over pickles in jars. Seal.
Be sure that every time you put this juice to the cucumbers that it is boiling.
Tuwanna shares...
Orange Glazed Canned Carrots
(Can also be Apple glazed, Cranberry Glazed or Pineapple Glazed)
1. Carrots- Washed, Peeled, Sliced Into 1/4" pieces- As many or as little as you choose to can.
2. 1 - 12 ounce can frozen orange juice concentrate thawed or frozen apple juice concentrate or frozen cranberry concentrate or frozen pineapple concentrate (If you cannot find frozen pineapple concentrate you may substitute pineapple juice but add 3 tablespoons to each pint jar or 1/4 cup to each quart jar.))
3. Brown Sugar
Place sliced carrots into clean pint or quart jars leaving 1" room at top of jar. Add 1/2 tsp of concentrated juice of your choice. Add 2 tablespoons brown sugar. Add boiling water to within 1" of top.
Wipe rims with paper towel. Place lids and rings on jars and tighten securely. Process in pressure canner at the following rates:
1000 foot elevation or less- Pints-25 minutes @ 10 lbs, Quarts- 30 minutes at 10 lbs.
1000 Foot Elevation or above- Pints-25 minutes @ 15 lbs
Quarts-30 minutes at 15 lbs.
When process is complete, remove jars to table with a thick towel over it (these jars are hot enough to bubble finish on a table or counter) Allow to cool completely (I leave them overnight). Inspect jars. Place any jars that have a lid that did not seal into the refrigerator for quick use.
Gmaw shares...
Cinnamon Red Hot Cucumber Rings
7 lbs cucumbers
1 cup lime
1 cup white vinegar
1 bottle red food coloring
1 tablespoon alum
3 1/2 cups apple cider vinegar or white vinegar
11 cups sugar
8 cinnamon sticks
1 (12 oz) package red hot candies
Day 1: Select large ripe to overripe cucumbers. Peel, core, slice 1/3 inch thick, and remove all seeds leaving only a ring. (I use an apple corer). Soak in lime and 1 gallon water for 24 hours.
Day 2: Wash really well until water runs clear. Soak covered with ice water for 3 hours. Drain. Mix 1 cup white vinegar, food coloring, and 1 tablespoon alum simmer. Add rings and enough water to cover. Simmer for 2 hours. DO NOT BOIL. Drain and discard mixture. Place cucumbers in crock. In sauce pan mix 3 ½ cups water, 3 ½ cups vinegar, 10 cups sugar, package of red hot candies, and 8 sticks of cinnamon. Bring to a boil. Poor over rings. Let stand for 24 hours.
Day 3: Drain Mixture but do not discard liquid. In a saucepan add 1 cup of sugar to liquid and bring to a boil. Pour over rings. Let stand for 24 hours.
Day 4: Drain mixture into saucepan and bring to a boil. Pack rings in hot jars. Pour hot syrup mixture over rings leaving ½ to ¼ inch headspace. Wipe jar rims and adjust rims. Process for 10 minutes for pints and 15 minutes for quarts in water bath.
Joanna shares...
THELMA’S HOMEMADE KRAUT RECIPE
Get your cabbage let it get solid..solid heads
warsh it, trim old green leaves off leave the white..
cut in half.
Shred with hand shredder
use a four or six gallon churn.
have it clean and ready for your cabbage to go in
shred your cabbage in large container then salt with coarse salt can not use box salt.. use COARSE SALT not table salt
by just taking your hands and get a handful of salt sprinkle over shredded cabbage with clean hands.
mix well with hands.
put down into churn, use a maul and beat it down till the juice comes up
do another batch and do it just exactly like that.. shred , salt , Beat.. keep repeating and adding until you get your churn 3/4 full.. you can not fill it to the top, because the brine will run over. It will work to sour.
Once you get it 3/4 full.. I have a rock that I keep that has been washed bleached and kept in a plastic bag just for this purpose.. now I take a plate that will fit in that churn and put down on top then weight it down with the rock. Cover with a clean cloth
Set it in a cool place, like a cellar. This is the most important thing.
Let it sour for 12-14 days
you have Kraut.
you can now can it..
put in pint or quart jars
put in pressure canner bring to 10 lbs pressure and cut it off. don’t cook it just bring to the 10 lbs pressure and take off let cool and put up to eat
Patricia shares...
Seven Bells of Hell
IF YOU HAVE AN ABUNDANCE OF HOT PEPPERS IN YOUR GARDEN, AND YOU LIKE IT HOT, THIS IS THE RECIPE FOR YOU!!
SEVEN BELLS OF HELL
by Patricia G Levings McCune on Sunday, July 11, 2010 at 11:11am ·
INGREDIENTS
1 CUP HOT BANANA PEPPERS
1 CUP CAYANNE PEPPERS
1 CUP JALAPENO PEPPERS
3/4 C HOT TAI PEPPERS
20 TOBASCO PEPPERS
1 TABLESPOON BLACK PEPPERCORNS
1 CUP VINEGAR
2 CUPS WATER
CHOP ALL PEPPERS
PLACE IN PAN OF VINEGAR AND WATER, SIMMER TILL TENDER.
DUMP ALL IN FOOD PROCESSOR WITH PEPPERCORNS AND BLEND TILL SMOOTH.
IF ANY SPLASHES IN EYE, FLUSH WITH COLD WATER, DRINK 4 BEERS AS QUICKLY AS POSSIBLE!
STOCK UP ON TOILET PAPER AND ENJOY!
RECIPE AS WRITTEN FROM chrislong the longs@pcola.gulf.net
Tikeyla shares...
Zucchini Fruit Snacks
(for the dehydrator)
10cups zucchini diced and peeled, 3cups water, 2pkgs. unsweetend koolaid, 2 1/2 cups sugar, place in a pan bring to a boil and then simmer for 25min. Drain, put on dehydrator trays, dry 14 hours at 125 degrees, turn over dry another 4 hours. I used blackcherry they are great!
Kathy shares...
Chow Chow Relish
http://katscanningtidbits.blogspot.com/2012/07/chow-chow-relish.html
Coupon Divas Nny shares...
Sugar Glazed Carrots
http://www.canningpantry.com/suca.html
Angie shares...
Beet Relish
2 pounds medium-size beets
1 small onion
1 sweet red pepper
2 cups shredded cabbage
1/4 cup prepared horseradish
1 1/2 teaspoons salt
1 cup sugar
1 1/2 cups vinegar
Clean and pare the beets. Grind the beets, onion and red pepper, using the fine cutter of the food chopper. Add the finely shredded cabbage, horseradish, salt, sugar and vinegar. Heat to boiling and simmer for 10 minutes. Ladle into hot, sterilized jars and seal.
This recipe yields 2 pints.
Linda shares...
"just like vlasic garlic dills"
Here is the brine recipe. I use pints and try to use very small cukes. 3 Cups vinegar, 1 cup water, 4 tbsp brown sugar, 4 tbsp pickling salt. To each pint I put 1 large garlic clove and 1 head of dill/ 1 tsp dill seed. They are always crunchy! This recipe makes 4 pints.
Missy shares...
Hot Banana Pepper Mustard
9 Bananna Peppers, 1 cup Vinegar( Bowl 7mins) Mix in 1cup suga, 1/4 tsp salt 1cup prepared mustard (I used yellow, ring to a Boil)In a small bowl mix 1/4cup flour 1/4 cup 1T water until smooth) Take Pepper mixture off of burner add flour mixture. Let to Cool before putting into jars! I gave them a little water bath as well.
Just a little note... In one of the jars I added a little mint leaf..Oh My... will be great on fish! Enjoy!
Love the recipes. Plan on using a few of them this weekend.. Thank You Granny for sharing.
ReplyDeleteGranny help! Need an easy recipe for canned Spaghetti sauce.Thanks!..:)..
ReplyDeleteJust found this site and absolutely love it. Thanks
ReplyDeleteWOW ! Love it !Thank You ! I will use these recipes !
ReplyDeleteohhh...I am SO glad I found this site! You have all the recipes from my childhood that my grammy used to make! Thank you SO MUCH for sharing! I thought they were lost forever...
ReplyDeletegreat site i plan to use it lots.thanks for sharing.
ReplyDeleteThese are some really great recipes. It's nice to see so many unusual ideas instead of just the typical strawberry jam. I also like that you include some "outlaw" recipes, lol! I see you've put a disclaimer on, but after that you leave it up to us to make our own decisions. THANK YOU FOR THAT. I'm all for safety and I use both boiling water baths and a pressure canner, but I've been canning for over 30 years and lately some of the canning regulations are insane. Yes, yes, people will argue with me and I don't give a hoot. The USDA has some good ideas--to a point. They cater to big agribusiness these days, which does not want us to grow and make our own foods. Keep that in mind. Stay educated. Use quality food and have a very clean working environment, and you will develop a skill that will serve you for a lifetime. Good luck to all the wonderful canners out there!! Keep it alive and keep it real, ladies (and gents)! :) - Melanie
ReplyDeleteWell said!!
DeleteI have used Chocotate syrup on my pancakes forever . Some people thank I was am crazy. I grew up having it and when i read the receipe on this site and it's the same one I got from my mom that she got from her mom. I just think this is the greatest site I've found on the internet. Thanks so much for sharing.
ReplyDeleteI love the recipes im gonna give some of them a try! =)
ReplyDeletewondering how a person decides how long to pressure can the different items? Is there a way you can decide if you already have a recipee you like
ReplyDeleteThere are books, lists online, and most pressure canners come with a manual with a list of times for most items. If you use a recipe with a mixture of ingredients, you use the time for the one ingredient that takes the longest pressure time. ~~Granny
Deletedoes anyone have a recipe for canning bologna? I have heard of using poultry or venison or beef.
ReplyDeleteGreat site! I love it!
ReplyDeleteNew to this site & love it. I made the Mexican Chicken Soup & my family ate all of it! Will definitely add it to my canning list along with others from this site. Good work...
ReplyDeleteThe USDA is not against home food preserving. They only want you to do it SAFELY ! No way should meatballs with crackers and things like that be canned. They are grains and act as thickeners, all of which are unsafe things to can. PLAIN meatballs, no egg, milk, etc. are fine to can, but not adding any extra ingredients. You will even find meatballs listed in the USDA guides.
ReplyDeleteThe recipes in canning books are safety tested for a reason. You need to know EXACTLY the ph and density of a food. Even off by a small margin and it could cost you your life.
The old method of using the longest processing time is just that.... old. It doesn't hold true. You have no idea what the density of your food is. Density is just as important as ph in canning. If you want to can a mixed vegetable, there is a time set for that, not just chose the longest processing time.
Things change due to the scientific testing. Just like in medicine. They used to cut people and let them bleed to get rid of diseases, so they thought ! Now we know this is foolish and will not cure someone.
Same for food preservation, things have changed. You have different varities of produce, some are bred to be lower in natural acid. Then, we have different strains of bacteria. Plus, here in the USA, especially on the west coast, we have the highest rate of botulism in the soil and air than anyplace else that I am aware of.
Who would ever have thought we would be dealing with ecoli and salmonella in vegetables ? ! We are not dealing with the same foods as our ancestors.
Please, educate yourself on what is safe nowadays, not try to use what may have been tried years ago.
Trust people who are trained in food preservation safety with your canning. You would not trust a mechanic to do surgery on you, so why would you trust your life when it comes to preserving food to someone who has no training ?
Just because someone may say they have years of experience, that doesn't mean that those standards fit todays food supply and also will deal with all the current types of bacteria we have now.
As we all know, there are super bugs that will not even respond to any antibioitics any longer.
I have been looking for a recipe for canned fruit cocktail. Thank you for making this one available to me!
ReplyDeleteIwould like to know if you can can baked beans without them turning to mush.
ReplyDelete