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    You are in: Home / Cookbooks / For Canning
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    31 recipes in

    For Canning

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    1 Reviews |  By katew

    This recipe eliminates the cutting up of fruit rinds !! time standing overnight is not included in prep time.

    Recipe #397700

    Every fall I would look forward most of all, to my mom's beet pickles. Now, it's my turn to keep up the tradition of making them. I try to make enough to last till the next pickling year....but they are so good, and everyone asks for them when they visit, that they never even last through the winter! Very tasty and very easy!

    Recipe #253158

    This is such a wonderful canning recipe. I use these tomatoes for "everything" from my Spaghetti sauce, soups, stews to Salas's. My DH & I love putting them up as this recipe was handed down to my DH's from his grandmother. My DH helped make this canning recipe with his mother for years it is a favourite of his and mine! We get our tomatoes from a farmer's family who have grown beautiful hot house tomatoes for year's. I was told by my MIL & DH that I had incorrectly titled the tomato recipe OOPS! Bon Appétit!

    Recipe #208985

    2 Reviews |  By Rita~

    Really a conserve being it has nuts and pieces of fruit. This sweet yummy conserve has a hints of lavender and ginger. Great for filling cookies or as a spread. If you can't get lavender it still will be great. You can use flavered sugars or just the good old stand by white sugar! No pectin here for it jells up nicely without it.

    Recipe #186123

    I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.

    Recipe #184882

    A great way to enjoy that taste of home grown vine ripened tomatoes all year long! This recipe was clipped from 'The Western Producer' recipe page written weekly by a Home Economist who went on to author one of my favorite prairie cookbooks. I have used this recipe for years - and years! The only change I have made is for acidity levels ... I add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart. One 48 ounce can of tomato juice will do about seven quarts. You may use your home made tomato juice. NOTE For those new to canning or as a general refresher please read one of the many excellent canning cookbooks or go on line to become familiar with the canning procedures. I see new guidelines as to processing times - which vary from 40 minutes to one hour and 25 minutes for tomatoes - do check for the recommends in your area. Do remember there are no short cuts when it comes to cleanliness - I have always assured the utensils as well as the jars are sterilized - clean the sinks and work area and have good supply of clean dish cloths on hand. Never use non - reactive containers ( use stainless steel unchipped enamel/ porcelain - be sure all your bowls and containers are food grade)

    Recipe #180118

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

    Recipe #69485

    This also comes from the book "Perfect Preserves" by M. Dalton King. One of my friends made it. It's very good!

    Recipe #170713

    Make a nice vinegarette by adding oil, honey, and poppy seeds then splash on the salad or over coleslaw for a nice change. There are lots of other uses for flavored vinegars too. Why pay the store cost when it is easy to make? NOTE: Please follow sterile canning procedures for your safety. Do not cut corners or skip steps. Also note the nutrition at the side is including the whole berry not the correct removed berry amounts.

    Recipe #172165

    Use on salads with a dash of salt and pepper or Mrs. Dash and you are good to go. Please make sure you use proper canning procedures. Again the nutrition at the side includes what you are going to pour off so it is not correct.

    Recipe #172166

    Posted in response to a recipe request. From e-cookbooks.

    Recipe #57233

    4 Reviews |  By Dib's

    Yummy if you love mushrooms.

    Recipe #11953

    19 Reviews |  By Dib's

    A basic recipe for V-8. Shake well before using.

    Recipe #12033

    I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.

    Recipe #36084

    A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

    Recipe #37766

    6 Reviews |  By Tish

    Posted in response to a request. I have not tried this recipe but it sounds really good!

    Recipe #50154

    This is a great way to preserve your asparagus.

    Recipe #54664

    This sauce is great for homemade pizza. It is also great spooned over sautéed chicken with melted mozzarella

    Recipe #58708

    2 Reviews |  By Dib's

    This is a great condiment for sushi or sashimi.

    Recipe #69097

    Great as a condiment or salad addition.

    Recipe #69098

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