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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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    This recipe is from a canning cookbook I bought in 1975; I no longer have the book, but I copied the recipes that we have enjoyed ever since. This is a sweet, delicate-flavored conserve. When I first started canning, I was hesitant to try jams and the like that were "long-cook"---no packaged pectin in the recipe, but I eventually gave it a try and find it just as enjoyable as the "pectin" way. An important point for me is that I use a good, heavy pot for preparing the mixtures. I use fully ripe peaches and cantaloupe for this recipe,

    Recipe #449039

    7 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 cannot resist sharing this recipe with you all, if only to try to preserve its delightful name! Nobody appears to know where the name originated from, although it has been suggested that it was an enterprising farmer’s wife, using up her windfall fruit that came up with the quirky name. The jam is thought to originate from Worcestershire, although Gloucestershire also lays claim to it! Nevertheless, this is a wonderful jam which makes full use of three of my favourite Autumn fruits – Apples, Pears and Plums. The jam is a lovely deep rosy pink colour and is delicious not only on bread, toast and scones – but also when used in steamed jam puddings such as Jam Roly-Poly. Do not omit the lemon and ginger – they are the key to the flavour in this lovely jam. The recipe is easily increased or reduced, as long as the ratio of fruit is the same, it works just as well. N.B. It is sometimes seen as Dumpsie Dearie Jam. Please note that I have quoted UK yield - we use pound and half pound jars, which I believe may equate to pint and half pint jars in the States.

    Recipe #253728

    These wonderful peaches make a great Christmas Gift. A little bit of summer during the cold dreary winter. Well worth the extra effort. Enjoy!

    Recipe #196015

    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

    Just imagine opening a jar of golden, sparkling peach jam in the middle of January with 2 ft of snow on the ground. UUUUMMMM good! Top your toasted bagel with cream cheese and this jam, and you will be in HEAVEN!!!!

    Recipe #137576

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

    Recipe #125816

    9 Reviews |  By Dib's

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

    Recipe #109379

    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

    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

    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

    Another of grandma's specialty jams; she got this from a childhood friend of hers. If you're familiar with jam making, these instructions will probably be very clear to you. But for me--I'd need a book like "Preserving for Dummies":) I wonder if there is a book like that, and if there is, let me know!!!! *Again, I'm estimating that prep time and cooking time are both the same--I'm not sure and the recipe doesn't say, so if you know, note me with times and I'll post them.*

    Recipe #70808

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

    Recipe #69485

    24 Reviews |  By Dib's

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

    Recipe #69038

    These refrigerator pickles are easy and versatile. The recipe calls for cauliflower and carrots but you can use any equivalent amount of cucumbers, broccoli, peppers, brussels sprouts, baby squash or baby zucchini. These will keep for several weeks in the refrigerator. This recipe comes from the Chicago Tribune Good Eating section. Prep time does not include standing and chilling time.

    Recipe #68021

    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

    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

    Recipe #52213

    64 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

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

    Recipe #41035

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