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

    Home Canning

    Photo by LEEZAH4 for Wonderful Salsa.
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    43 Reviews |  By Lennie

    Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!

    Recipe #31972

    I like this recipe for the taste and because it all fits into my 4 quart crock pot (packed). After the batch is done, I can them into jars for home use and gifts. To make it easier on myself, I use my spiral apple peeler/corer.

    Recipe #143307

    This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

    Recipe #9272

    Makes great gifts jarred. Fill jars preferably wide-mouth with apple rings and hot flavored syrup, leaving 1 2 inch head space. Decorate with a ribbon around lid.

    Recipe #8591

    Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.

    Recipe #35192

    Pretty pink apple and cinnamon jelly for a spicier slice of toast or muffin.

    Recipe #22263

    I can't really take credit for this recipe. It comes from the instruction sheet that is inside the Sure-Jell box, but it is a tried and true recipe. I love making my own jams and jellies and my family loves eating them.

    Recipe #58523

    54 Reviews |  By Dib's

    A bite of summer on toast.

    Recipe #11488

    I got this recipe for the USDA on canning. It does not say to give a water bath so I don't think this recipe needs it, but if you want to, do it about 25 minutes in hot water bath.

    Recipe #58703

    This recipe was created by my husband Armando (Mondo) who has come up with this recipe after searching for a good hot & spicy pickle and couldn't find one that was spicy enough! People beg for jars of these and my friend Stacey claims that they cure any cold!!HA!

    Recipe #65005

    18 Reviews |  By Dib's

    This recipe is posted by request-original poster is Mimi Hiller.

    Recipe #142365

    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 from the Rinn UMC cookbook from a dear lady my family knew well. She was a good scandinavian who loved to cook and feed people. I love this recipe and have a few jars in my pantry all the time. Great for last minute desserts!

    Recipe #57234

    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

    I have been making these pickles for a long time they are a farorite of family & friends.

    Recipe #149790

    57 Reviews |  By 1Steve

    Great way to make up a large batch of tomato sauce from your garden to freeze or can for later use.

    Recipe #37563

    When canning any vegetable it is highly recommended that you hot water bath them. Pickles should be boiled in the jars for ten full minutes. If you add more water to the pot, wait until boil starts again to resume timing.

    Recipe #6992

    2 Reviews |  By chia

    doesn't get much easier than this.

    Recipe #114684

    From my mom's collection of canning recipes. Adapted from Gooseberry Patch's Celebrate Summer. This is yummy stuff but I think everything my mom makes is yummy.

    Recipe #116553

    4 Reviews |  By Rita~

    This recipe I found in Ball recipe book Tweaked a lot.I used my vita mix so I didn't need to cook, peel or seed my pears.I just pureed them then cooked with rest of ingredients. If you need to you can peel, seed and cook to soften the pears then puree in food processor. I just like the idea of all the vitamins and fiber I get to have because of this method. The prep time is what it took me from start(fruit) to finish(butter). This can be used on bread, waffles,pour it on a layer of cream cheese for a cracker spread,serve with a pork roast or turkey. Try it straight out of the jar.

    Recipe #70474

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