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    You are in: Home / Cookbooks / Jams and Canning
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    57 recipes in

    Jams and Canning

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    This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.

    Recipe #274524

    6 Reviews |  By Martina

    A lovely flavored spread for scones, toast, or pound cake. From C.C. Preserves.

    Recipe #70989

    8 Reviews |  By Lennie

    Posted in response to a request; untried by me.

    Recipe #41318

    This is a wonderful pickled asparagus recipe. When this veggie is at a good price, I always make lots of it, and store away for the winter...great along side with just about any dish. Note cooking time is boiling time for the jars.

    Recipe #102217

    This makes a great gift and is so useful in your cupboard! Adapted from Razzle Dazzle Recipes and changed a bit! This may be canned or poured into ice cube trays and frozen, to use when needed!

    Recipe #180683

    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

    64 Reviews |  By WJKing

    My Mennonite mother's 'famous' tomato soup - hard to beat! Perfect anytime of the year! Enjoy! Here's what I purchased (for you to use as a baseline reference): - to yield 75 quarts of soup - 3 bushels of tomatoes, 6 lbs. butter, 5 lbs. sugar, 3 bunches celery, 5 lbs. flour. Hope that helps! (RECIPE BELOW IS FOR 8-10 QUARTS) (I make lots, and then frequently give this as a gift for a new mother, a hostess gift (when invited to dinner), a get-well meal, etc..) Super quick - easy to make, and can easily add garlic bread and a salad and dessert for a quick meal to bless someone. ENJOY!

    Recipe #44058

    I had a friend that told someone one time that I would make jelly out of corncobs if it was possible. Imagine her surprise when I told her that I had found a recipe. I made this just to prove that you can make jelly out of corn cobs, but it is so good that I will be making it every year from now on. It taste like a mild honey and people request it often.

    Recipe #50140

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

    Recipe #58708

    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

    This recipe uses regular, plum and sun-dried tomatoes plus zucchini, carrots and more. The red wine gives it a wonderful flavour and it's very versatile. Another favourite adapted from Topp and Howard.

    Recipe #184790

    47 Reviews |  By Debber

    A good friend gave me this recipe many years ago after I munched down nearly a quart while visiting! I threw out ALL my other dill pickle recipes because THIS ONE is the best. Several years ago, it occurred to me to enter my pickles in the County Fair. So I did. Since I'm superintendent over in the Junior Foods & Nutrition Department, I don't get to watch the Open Class judging. So later in the day (after judging in both classes was over), I went to see how my pickles (and other canned goods) fared [pun intended!]. I couldn't find my jar of pickles. They weren't on any of the shelves, neither were they in with the "disqualified" items. Hmmm. Then I spied them! Not only did they have a big blue ribbon on them, but they also received Best of Show AND the canning award! What a thrill!!! There's nothing like winning at the fair--amongst all those good cooks--to feel validated as a successful home-canner. NOTE: I did NOT list an amount for the cucumbers since I've never measured how many pounds I use--sorry! SERVING SIZE is the number of ounces in a quart jar--to facilitate nutritional information.

    Recipe #241139

    16 Reviews |  By Dawnab

    I developed this way to freeze corn when other methods came out watery, mushy or tasteless. The butter puts a seal around the kernels the lets it keep crunch and the flavor in. I do about 2-3 batches per year and it keeps me through to next season. Number of ears will vary depending on size.

    Recipe #251372

    A good substitute if Mascarpone cheese is hard to find in your area.

    Recipe #66077

    This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.

    Recipe #114392

    This is simplicity itself. To reduce the sodium content simply omit the salt.To reduce the sugar content replace the brown sugar with 1-teaspoon molasses and 1/4 cup granulated Splenda.Regular ketchup is full of things you don't even want to know about. I found this recipe on Hillbilly Housewife site.

    Recipe #230807

    A rich, classic sauce for fish and poultry. I found this recipe at their online site. I love their lemon butter sauce.

    Recipe #349189

    It's next to impossible to find ricotta cheese here in Mexico so decided to try the recipe in my Cruising Cuisine cookbook and it's WONDERFUL, and so easy too! Plan to continue to make my own Ricotta even when we get back to the states! I make mine in the crockpot, which pretty much eleminates the possibility of scourching the milk, however it can be made on the stove top, but watch it carefully.

    Recipe #345985

    Need your husband to finish his honey do list? Give this a try.

    Recipe #249976

    A recipe for Provence's famous olive pate - perfect for serving with crudites or as a relish for grilled fish. Use either green or black olives, but whatever you do, don't use pre-pitted olives. Get good quality olives and pit them yourself. You need about 8oz pitted weight. Serve the pate on crisp toasts, grilled potatoes, as a dip with young vegetables or on fish fillets or grilled meat. It keeps for ages in the fridge.

    Recipe #346891

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