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Canning Recipes

These are recipes I have collected over the years. I hope you enjoy!
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This makes a lovely gift! Adapted from the Ball Blue Book of Canning. Apples are grown all over America. New England, Mid Atlantic, Canada, Mid West, Western, South.

Recipe #138473

A healthy way to can pears. This can be used for people on restricted diets. Adapted from the Ball Blue Book of Canning.

Recipe #138476

True Chicken a la King is made of all white meat, pure cream and sherry wine. The recipe here, adapted from the Ball Blue Book of Canning, is suitable for canning.

Recipe #138511

This is a versatile recipe. You may change the vegetables to your liking. You may use as many vegetables as you like, just use equal amounts, and more seasoning, as needed.Succotash came from the Algonquin Indians and was first noted in a New England diary in 1751. New England, Native American

Recipe #138493

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Recipe #138031

Adapted from the Ball Blue Book, this is a good recipe. You may reduce it to make it for a single dinner.

Recipe #138027

This is so good! I use it to make Recipe #62483. Great in a salad!

Recipe #62481

A great combo, this is so good!

Recipe #132987

Adapted from a Meal Master recipe, this will make a great gift in a basket with the spices, a nice salad bowl, salad tongs, maybe a pretty small pitcher for pouring the dressing or a nice dip bowl. Have fun!

Recipe #132670

A great present for a vegetarian friend, or to take along on a camping trip! Gotten off the internet. I have not tried this yet, but have posted it here so I will!

Recipe #132671

An old fashioned recipe. The corn cobs give this syrup its distinctive flavor!

Recipe #132679

Not wanting to waste anything, this calls for the white part only of the rind. From Home Cooking.

Recipe #131940

This makes a great gift! Put in a basket with the spices, a jar of pesto, olive oil, and maybe a baking pan and a wooden spoon. Rising time is estimated.

Recipe #132365

Make your own Maraschino cherries! Adapted from Meal Master. I have not tried this yet, so putting it here for safekeeping! The sweet sundae-topper has its origins in Yugoslavia and northern Italy. For centuries, merchants had used marascas - small, bitter, black wild cherries - to make a sweet liqueur. Part of the flavor came from crushed cherry stones, which have an almond-like flavor. Marascara cherries preserved in the cherry liqueur were imported into the United States in the 1890s. These maraschino cherries were an expensive luxury served at the finest hotels. With typical ingenuity, American cherry processors figured out a way to make a less expensive version. They used Royal Anne cherries, less liqueur, and almond oil instead of crushed cherry pits. In the 1920s, alcohol was eliminated altogether when horticulturalist Ernest Wiegand found a way to preserve cherries using brine instead of alcohol. The American version of the maraschino became so popular that it completely replaced the foreign import. Cherries are grown in several regions of this country, but seventy percent of the cherries produced in the United States come from four states (Washington, Oregon, Idaho, and Utah). Maraschini cherries are also produced in New England and the Mid Atlantic.

Recipe #132360

Wow, try this with your abundance of summer squash! Adapted from Quick Pickles: Easy Recipes for Bold Flavors, by John Willoughby, Chris Schlesinger, and Dan George(Chronicle Books, spring 2001).

Recipe #129701

From Seasoned Cooking Magazine, this is a great way to use borage flowers!

Recipe #125112

This is from The Totally Garlic Cookbook, via DIY network. So easy and so good! The size of the pickling spice is estimated.

Recipe #115273

Is your fig tree overburdened? Try this delicious treat! This must stand 12 to 24 hours before canning.

Recipe #70962

This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.

Recipe #31517

This is scrumptious with water crackers and a choice of Brie and light cream cheese. From Perfect Food magazine.

Recipe #108051

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