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    You are in: Home / Cookbooks / Canning
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    34 recipes in

    Canning

    These are things that I'd like to can this year but haven't yet.
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    Displaying up to 20 pages of results. To see all results, or register.
    63 Reviews |  By WJKing

    My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!

    Recipe #44058

    53 Reviews |  By Dib's

    A bite of summer on toast.

    Recipe #11488

    Posted in response to a request. I haven't tried this, but love the idea of using that which would normally be tossed to make something delightful. Cook time is approximate and does not include water bath time.

    Recipe #99636

    This is so simple and so good. Update: I have changed the sugar ingredient amount from 5 1/2 cups to 2 1/2 cups-5 cups because it is so sweet, you don't need all the amount. Enjoy!

    Recipe #38275

    30 Reviews |  By Dib's

    This is posted by request and I found it on recipegoldmine.com Also, I have no idea how much this will make-I'd boil a full rack of jars and work from there.

    Recipe #11067

    Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.

    Recipe #97196

    Make a delicious clear peach jelly using the peelings and seeds.

    Recipe #41035

    23 Reviews |  By Dib's

    This recipe is posted by request and was found on the net. No name attached.

    Recipe #69038

    Recipe #52213

    15 Reviews |  By Fauve

    For the purist in you... the purest vanilla flavoring ever. This one is from an old Southern Living magazine, from October of 1983.

    Recipe #42247

    13 Reviews |  By Mirj

    This is a simple recipe and posted per recipe request. The recipe doesn't state if you should peel and core the pears before cooking them, I would definitely not skip this step, I think the pear peels would make some pretty gritty preserves.

    Recipe #37859

    9 Reviews |  By Dib's

    I'm always looking for something a little different-this is one I really like.

    Recipe #109379

    What a lovely way to use those cranberries when they you are tired of making the traditional sauce!

    Recipe #69485

    8 Reviews |  By Dib's

    This is a really good recipe-feel free to add another 1/2 tbsp ginger if you like.

    Recipe #9931

    Sounds weird ........ but the kids will love it and its SO EASY!! The number of jars made will vary according to their size.

    Recipe #60436

    Delightful change from Applesauce. Very juicy with a nice chunky consistency. Not overly sweet. This is my own creation. Of course you don't have to can this recipe, just stop at #9. It is a simple recipe and easy enough to cut down the amount also.

    Recipe #102709

    6 Reviews |  By 2Bleu

    Got a bushel or two of peaches, apples, berries, etc? OAMC!!! A fresh fruit ready (home)made pie filling that you simply defrost, pour into pie crust and bake for wonderful pies, cobblers, etc. Great for gift giving also. I've done this tequnique for years and it's always been a no fail recipe. This recipe multiplies easily so double, triple, etc. away depending on how much fruit you have to use.

    Recipe #434543

    I can not remember where i found this recipe, but am posting it by request. Glad you enjoyed the recipe.

    Recipe #125816

    I found this on a New Zealand site. Sounded interesting so I've posted it to share. Quantity is only a guess as I haven't made this myself yet, but I do intend to soon. Please remember that this is a preserve. The marmalade needs to sit for at least 6 weeks before you try it.

    Recipe #140643

    Adapted from Southern Living. Recipe requires knowledge of hot water canning or you can make these refrigerator jellies by storing in the fridge up to three months (as opposed to putting up in your cupboard). I haven't tried this yet. Note: The original version claimed to produce 12 half pint jars, but the amounts seem to indicate only perhaps 3 or 4 half pint jars. Once I have tested this I will update the servings with the correct amount.

    Recipe #64132

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