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

    Canning


    Displaying up to 20 pages of results. To see all results, or register.

    I got this recipe out of a preserves, jams, and spreads book. This fruity spread has a sinful flavor with a touch of honey!

    Recipe #70636

    Tastes like sunshine in a jar! My mom loves cantaloupes and was thrilled to receive a jar for Christmas. Yummy on hot biscuits! This is a Southern, Californian and Mexican/Tex Mex recipe. Melons are grown in these places!

    Recipe #25184

    This recipe comes from a delightful book "Christmas Gifts of Good Taste." Originally posted to fill a request, I made this last year for the holidays and it was a big hit. This makes just a little over 4 cups of spread (kind of like a jelly sauce). Try this poured over cream cheese for a fast appetizer. Once opened, use up quickly - in about 1-2 weeks.

    Recipe #46225

    7 Reviews |  By KeyWee

    A cerain "someone" (who is a jelly & jam expert!) has been after me to post this recipe for quite some time. After finding it in Saveur Magazine, we spent a morning making up a double batch. It was fun and the jam turned out to be "interesting". If you try it, let us know what you think.

    Recipe #170996

    23 Reviews |  By ~kdp

    If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates.

    Recipe #135040

    I always have at least several jars of Confit d'Oignon in my pantry; it is excellent with so many different types of dishes & recipes. Serve it with charcuterie, terrines & cheeses; it is wonderful added to vegetables, soups, stews, daubes or as a sauce for steaks. I also use it for tarts, quiches & grilled cheese sandwiches. It is well worth making a few jars - it is expensive to buy, even in France; make up several jars when onions are cheap or you have a glut in your garden. You can make it with red or yellow onions, red onions gives the finished confit a fantastic colour! This what I use when I make my Recipe #205353.

    Recipe #211001

    20 Reviews |  By Dib's

    I had lost this recipe ages ago, and finally found it! This is an awsome jam worthy of gift giving.

    Recipe #51038

    This is yummy and makes a tasty topping for vanilla ice cream.

    Recipe #42416

    A friend gave me this wonderful recipe, and oh my, it is so good. Just like a extra good apple pie filling, but in jam form. If you love apple pie, you are going to have to make this wonderful recipe. My husband who only likes strawberry jam, said, "this recipe was EXCELLENT!" It is excellent on English muffins, pancakes or toast. Even over Ice cream too!!

    Recipe #100315

    98 Reviews |  By Bergy

    This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

    Recipe #11217

    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

    I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of boiling water and dip your whole peaches in them for a quick peeling method. 8 cups of peaches is around 11 large peaches. Chop the fruit about the size of a pair of dice. This is absoulutely the best peach jam I have ever made.

    Recipe #169363

    8 Reviews |  By Molly53

    The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

    Recipe #90599

    A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

    Recipe #107983

    This was one of my great-grandmother's own recipes, she sure was a whiz in the kitchen!

    Recipe #44168

    I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.

    Recipe #55830

    Another use for those unripe or end of season green tomatoes. It really does taste like raspberry jam! I got this recipe from Southern Living.

    Recipe #64798

    8 Reviews |  By Lennie

    Posted in response to a request; untried by me.

    Recipe #41318


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