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    You are in: Home / Cookbooks / It's all good! Canning, Drying, Preserving the goodness!
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    166 recipes in

    It's all good! Canning, Drying, Preserving the goodness!

    Canning, Preserving, Drying, Dehydrating
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    Displaying up to 20 pages of results. To see all results, or register.

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

    Recipe #22263

    35 Reviews |  By Lali

    You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]

    Recipe #11672

    16 Reviews |  By Dee514

    This recipe was posted in answer to a message board request. It is from an old cookbook I have (the cover is missing, so I can't tell you which one). Since I don't own a crock pot, I haven't tried it, therefore the "cook time" is an estimate on my part (it was not specified in the recipe).

    Recipe #42281

    I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!

    Recipe #55282

    Chipotle chilies pickled in brown sugar and vinegar. You can can these and give them as gifts, they go great with eggs or on sandwiches (tortas)

    Recipe #120552

    3 Reviews |  By Rita~

    Rub on ribs, re-fried beans, taco sauces, or use chili con carne or stews, this chili powder recipe provides smoky flavor and aroma. Freshly ground dried whole peppers, spices and herbs.I used a mix of home grown and dried chilis. But do use your choice of large peppers like the Ancho chili’s are just the name used for smoked, dried poblano peppers, the pasilla, and the New Mexican chilis. Then mis with smaller peppers like dried cayenne peppers, chiltepins, habanero, piquins and chipotle peppers are smoke dried red jalapenos, and add a smokey complexity to this blend. The actual level of heat and quantity will vary from batch to batch because of differences in the peppers.

    Recipe #400754

    7 Reviews |  By Rita~

    I like to use this when I reach for salt, So I lower my intake of salt and kick up the flavor of what I cook. I used home grown herbs that I dried whole. Leaves that are loosely packed into measuring cups. So if using store bought do take note the amounts of the whole herbs would be a lot less. I guesstimate my 2/3's. Great to season any game, roast beef or roast poultry. Season roast veggies, stuffing, rice or potatoes. How about a touch on your eggs. I do like heat but I kept it down in this using only peppercorns. You can add chili powder to really make it hot!

    Recipe #396007

    2 Reviews |  By Rita~

    Essential for every home! Golden tender sweet cloves of garlic can be used in many recipe or spread on bread. Stored in the refrigerator is my quick to get garlic oil and roasted garlic for daily uses. When using only the oil replace with enough to keep the cloves covered. I use rosemary on my garlic I leave the herb option to your taste. Try thyme, oregano, or a mix. I purchase the containers of already peeled garlic for ease. Adjust amounts of garlic to your usage. Will last 2 weeks in the coldest part of your refrigerator.

    Recipe #445304

    1 Reviews |  By Rita~

    My Recipe #183096 and Recipe #204180 inspired me to make this recipe. Flavored with wonderful herbs, onion and garlic (a whole bulb not a garlic clove. Great for making Rosemary Roast beef or on roast chicken, roasted veggies, fries or top a baked Italian bread before baking. Add to a bowl of extra virgin olive oil for dipping. Remove tough stems from all the herbs and discard or save for a fire place or smoking foods. I air dried my garden herbs but you can oven dry them as well. The time for cooking is the drying of the onions and garlic. Garlic will dry quicker so watch them.

    Recipe #206538

    5 Reviews |  By Rita~

    This is great on veggies, potatoes, pasta, rice. Top a grilled steak, fish or chicken. Spread on your favorite bread or dip a breadstick into it. Blend into cream cheese for a garlic spread. The uses are endless.

    Recipe #92370

    2 Reviews |  By Rita~

    Here's a recipe for roasted garlic without added fat and roasted in it's own skin to retain moisture. This is a great for roasting garlic, so it can be ready when you start cooking in the evening. I've even done it overnight and started cooking in the morning. Mashed potatoes, add to some extra virgin olive oil a touch of salt for a great dip in bread, mix into dressings for veggies or top some broiled fish or meats. Roasted garlic goes great with mashed potatoes, on pasta, or simply spread on crusty bread. Perfect for making garlic bread! I've made 1/3 the recipe in a mini crock pot with great results!

    Recipe #205796

    2 Reviews |  By Rita~

    An addition of garlic to my dried peppers recipe #73907. Make your own chile powder or flakes with those extra garden peppers. Be sure to use gloves when handling hot peppers. Becareful when grinding not to get any of the pepper dust into your nose and eyes. As they dry in the oven you'll find yourself sneezing from them. Make your own chile powder with those extra garden peppers. The amount depends on how many you dry.

    Recipe #76201

    3 Reviews |  By Rita~

    This is a good way to use up extra onions/garlic and store them for future uses. Be sure to store in cool, dry places at room temperature in AIRTIGHT containers out of sunlight. With no moisture to be allowed to enter the container...ever ever. FYI-Temperatures too high will result in the onions being cooked instead of dried and when overdried will lose its flavor and nutritive value. Onions/garlic that are underdried will spoil so be sure they are crisp when removed. 1 small clove = 1/8 teaspoon garlic powder 1/2 teaspoon dried garlic slices. 1 small or 1/4 cup chopped,fresh onion = 1 tablespoon dried onion.

    Recipe #204180

    I got this from my mom who cans navy beans every year either for bean soup or baked beans. She has had this way confirmed by her local MSU extension as an acceptable way to can navy beans. Please note the ingredients are per jar.

    Recipe #252945

    14 Reviews |  By lazyme

    Simple and great smelling. I like to mix the dry ingredients up in little ziplocks to have them ready to add to water during the holiday season.

    Recipe #195608

    This is a recipe I came up with since I enjoy white russians soo much, and also I like Kahlua in my coffee too. Let me know what you think if it is too strong, weak or is missing something..THANKS!!

    Recipe #18458

    Ya so it is kinda cheating- BUT these come out so good everytime. Fast, simple and easy. Just don't tell 'em you cheated! They keep for 6 months in the fridge but always disappear faster than that! A family recipe here in TX.

    Recipe #134787

    Ok, in TEXAS we do NOT cook with sauce! It is only used as a condiment to top anything we want or to dip things in. There have been so many arguments started over whose is best- but we all know Mama's is best! This makes a bucket load so use the tool to change the number of servings or freeze, can or give away the rest. "Samantha in UK states that this is not safe to can as it has butter in it. I have never had a problem but please be aware of that info. If you are concerned please try substituting with ButterBuds / Molly McButter type butter substitute or do not can. Freezing is another option as well " If you do decide to can this use a Boiling Water Bath, process half-pints and pints for 20 minutes at 0-1000 feet in elevation, 25 minutes for more elevation.

    Recipe #135656

    After searching Zaar for recipes to use up or preserve a TON of oranges left over from the holidays I could not find anything that would allow me to use them all. So I used the old fashioned way- digging through those index card boxes that are overflowing with clipped and copied and scribbled recipes saved over years and found this easy way to preserve all those fresh oranges in a yummy syrup. I posted the recipe in a small quantity so that you can use the calculator to adjust for larger amounts.

    Recipe #150460

    Posted in response to a request, this comes from BH & G, Home Canning & Freezing! Use this recipe for any soft berry, except strawberries & make the syrup to match your own tastes. The quantity specified here is for 1 quart (increase as required) and the times are estimates.

    Recipe #96683

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