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    You are in: Home / Cookbooks / HOME MADE CANNING FOODS
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    HOME MADE CANNING FOODS

    More and more people have been removed from a rural, self-sufficient way of life by living in cities and must procure foods commercially. For the fortunate of us, a garden is still a welcome site, providing a bounteous crop of vegetables and fruits annually. Food preservation has permeated every culture in our world at nearly every moment in time. It is this cultural nature of preserved foods which survives today although the focus has shifted from preserving "because we have to" to preserving "because we like to."
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    Sun-dried tomatoes, either in olive oil, seasoned, or plain, add a gourmet touch and great flavor to many dishes and salads. But the price in the stores is exorbitant! Did you know it is incredibly easy to make your own sun-dried tomatoes at home with no special equipment? The quality can be better than any you've bought and now you have an easy way to use your excess tomatoes, as well as have them for use in the winter. They make excellent gifts, too.

    Recipe #507248

    It just takes a few minutes to make wonderful, homemade noodles. All you need is flour, egg and a pinch of salt 2 tablespoons of milk. What a tasty addition to fresh chicken soup! My grand kids love these noodles in chicken broth with shredded chicken. If you are in a hurry you can drop little chunks of the mix into boiling broth instead of rolling, cutting, and letting dry. They are more like dumplings than noodles this way. (They must be VERY small chunks because if they aren't dried first they puff up...)

    Recipe #497918

    My recipe for real mayonnaise is easy to make, with the aid of a kitchen blender.

    Recipe #497474

    These croutons originally were part of a minestrone soup recipe. The soup was nothing to write home about and not a keeper but the croutons were to die for! I've doubled and quadrupled this recipe because my kids can eat these as if they were potato chips. It is truly scrumptious especially over a "good" soup or salad. This is a great way to use up stale bread.

    Recipe #496107

    Delicious apple jam bread recipe – and so easy to make.

    Recipe #475623

    An easy snack made with pastry puff. Try this recipe.

    Recipe #473652

    Simple to make. This bread is delicious! Try it!

    Recipe #471809

    These buns are very sweet and delicious. This is a kid friendly recipe.

    Recipe #471426

    1 Reviews |  By Rita~

    Applelicious! . I had a drink that I wanted to create into a jam. TheTezon Anejo is creamy and smooth, with tastes of rich butterscotch and vanilla, with notes of citrus and mellow oak matching well with the apples.This is lovely over pancakes, french toast, ice cream. Stuff it into a crepe or thumb print cookies. Fill apple turnovers fritters. Dot in a cheese cake before baking or top a cheesecake at serving. Swirl it into a coffee cake. Top a brie wrap in puff pastry and bake.

    Recipe #463637

    The pickled carrots are nicely seasoned with an aroma to delight. The Panch Phoron seed mixture consist of •Cumin seeds •Fennel seeds •Nigella seeds •Fenugreek seeds •Mustard seeds Makes great for gift giving or enjoy as a healthy snack.

    Recipe #460936

    Easiest watermelon jelly recipe have found. Makes 4-5 half-pints. No special equipment needed. Sets perfectly every time and is delicious!

    Recipe #458101

    A canning recipe for Chicken Mexican Soup. I came up with this great tasting soup by following safe canning guidelines. I pressure can soup every summer to enjoy through the winter. It is easy and taste great! This recipe makes 7 quarts.

    Recipe #455868

    These beans are a delicious pickle, and they work well on sandwiches, in salads, and also in bloody marys. I like to use the thin French haricots verts in this recipe, but you can also use regular green beans, if you'd like. All the spice amounts are to taste; if you'd like your Dilly Beans to be really hot you can double the amount of red pepper, or add other spices, if you wish. Just don't alter the vinegar to water ratio (unless you are altering it to add MORE vinegar, not less). If you use less vinegar than is called for here, your final product may not have the proper pH for safe water bath canning. If you like, you can add 1/4 teaspoon of Pickle Crisp to each jar to help keep the beans crisp. Add it to the jars when you add the spices. "Cooking Time" is processing time.

    Recipe #443859

    3 Reviews |  By xtine

    This is adapted from the "Habanero Gold" recipe, which can be found in the Ball Blue Book of Preserving. I use fewer habaneros, as I grow my own and they are extremely hot, much hotter than those you would find in a grocery store, and it also omits the onion found in the "Habanero Gold" recipe. Use this as you would use any pepper jelly - over cream cheese, with other cheeses, as a glaze for chicken or other meats. Since this jelly does not have onion or garlic in it, it also makes a nice, spicy PB&J. I like to use a food processor to mince the apricots and peppers, because it does a nice job of getting them small enough, but doesn't turn them into mush. Finely mincing the apricots and peppers allows them to stay suspended throughout the jelly, instead of floating to the top of the jar. You could also use a blender, but if you are not careful the apricots and peppers could get too mushed up and turn into a puree. The idea of this jelly is to have nice small bits of apricot and pepper suspended throughout the jelly. A note on pectin amount: I use one 3 ounce packet of Certo liquid pectin, which results in a nice soft jelly - it is set, but if you shake the jar the jelly will wiggle a little. If you want a really firm jelly, like the kind you would buy in a store, use two 3 ounce packets of Certo. Some people like a really loose, almost pourable jelly to use over cream cheese, brie, or to use as a thick dipping sauce - if this is what you're after, use just half of a 3 ounce packet of Certo. Use a large stainless steel stock pot to make this - twice as large as what you'd think you would need. When the mixture reaches a full boil, it more than doubles in size, and if your pot is too small you will have a big, sugary mess to clean up off your stovetop. Always wear rubber gloves when working with hot peppers. The "5 hours" prep time includes the time needed to soak the apricots in the vinegar.

    Recipe #443801

    18 Reviews |  By awalde

    Homemade spaetzle are quick to prepare and really very good. Serve topped with cheese and/or fried onions…or plain with butter…or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)…or…..

    Recipe #441475

    Gingery, with hints of lemon and orange, this jam is delightful on biscuits or scones. I like to use a variety of pears when making this jam, to give it more texture, while preserving the sweetness. The larger amount of ginger makes a very gingery jam, while the lesser amount (of course) is milder.

    Recipe #440484

    This looks too pretty to eat, but don't be fooled. It's delicious! This blend of peaches and raspberries is delightful on biscuits or scones. Even drizzled over vanilla ice cream.

    Recipe #440482

    Fresh summer peaches and figs blessed with Grand Marnier, vanilla, cinnamon and fresh ginger makes this jam rich and sweet.

    Recipe #435393

    1 Reviews |  By Rita~

    A Beautiful Amber colored jam studded with golden nuggets of spiced peaches. Brown sugar and Southern Comfort giving a nice caramel flavor and warmness from the spices making it great for the holidays. That is if you can save it till then. Top some chicken, pork, toast, pancakes, brie, ice cream or cold vanilla yogurt with this. I didn't peel my peaches but if you desire them peeled just, blanch the peaches in boiling water for 30 seconds, then submerse in an ice bath, then slip off the skins.

    Recipe #434705

    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

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