Here's a great 'Home Canning' recipe to bottle some of the great priced, Autumn veggies for the winter. This is the same recipe as my "Pickled Carrot Recipe", but they all taste different depending upon the veggies you pickle.... Pickled Cauliflower Recipe: (Approx. 7 Pints) Approx. 2 to 3 Large heads of Cauliflower (cut up for bottling) 1/2 tsp. Celery Seed (per jar) 1/2 tsp. Mustard Seed (per jar) 1/2 tsp. Dill Seed (per jar) 1/2 tsp. Crushed Red Pepper Flakes (per jar) Slices of Celery (optional - use what you would like, per jar) Sliced Carrots (optional - use what you would like, per jar) 7 small Pickling Onions (one per jar) 7 Cloves of Garlic (one per jar) 5 C. White Vinegar 5 C. Water 1/2 C. Pickling Salt Sterilize & prepare your jars, rings & lids for canning~ Put spices in each jar... Add one pickling onion and one clove of garlic to each jar. I put a couple of carrot slices and a few small pieces of celery and then fill the jars with cauliflower, leaving a bit of room on top to add another thin carrot slice and a thin slice of celery to the top. Leave about 1/2" headspace on top - Bring your water, vinegar and salt to a boil - Ladle hot brine over veggies. Run a non-metallic utensil down the inside to get the air bubbles out. Wipe your jar rims, put on your lids and rings and I process for the time specified on a canning altitude chart. You can find your proper time for your altitude at the National Center for Home Food Preservation Webpage I used 6, 2 lb. heads of Cauliflower & it bottled 25 pint jars of pickles I let them sit and brine for at least 6 weeks before I open a jar to eat. The longer they sit in the brine, the better they get~! I love this time of the year, when there is an abundance of produce... Me & a friend both ordered a Bountiful Basket and she got the add on 25# of cauliflower for $14 and we split it, to both do some pickled cauliflower. Enjoy your pickles~!
Got the idea from this recipe that I made last year for Pickled jalapenos. So this time I did pickled Serrano peppers instead. Original recipe: recipe take about 30 Serrano Peppers, washed 1 TB pic…
8 x half-litre jars (US pint)
5 pounds dry pinto beans 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon freshly ground black pepper 1 tablespoon coriander 1 teaspoon cayenne pepper 1 tablespo…
Garden tomatoes, peppers, and onions roast in the oven for ultimate flavor and spice in this salsa canning recipe. It's very easy to make because you don't have to peel the tomatoes!
12 x quarter-litre (1/2 US pint / 8 oz / 250 ml) jars
Canning lemon curd is a delicious way to preserve lemons right on your pantry shelf. This luscious spread is delicious right out of the jar, but it also works well in all manner of dessert recipes, from cookies to tarts, between cake layers, and even on top of ice cream.
These canning recipes are the perfect way to make use of leftover fruits and vegetables from your garden.
Here's a great 'Home Canning' recipe to bottle some of the great priced, Autumn veggies for the winter. This is the same recipe as my...
Here's a super easy way of canning grape juice using whole grapes in a pressure canner. Just add water and sugar for fresh, delicious homemade grape juice.
Canning vegetarian baked beans means you have a simple, ready to heat and eat side dish ready at a moment's notice. Grab it off the pantry shelf and you're ready for a BBQ or Potluck any day!
I finally broke over and decided to try this Cole Slaw that everyone is raving about. I am going to share with you how I did mine. I mad...
Learn how to can your own tomato soup with our simple and easy-to-follow canning recipe.Get started now and enjoy the taste of summer in every spoonful!
Pressure Canning Vegetable Soup: vegetables to grow in your garden, tools you need, ingredients, and instructions provided. I personally used store-bought ingredients for this batch, but I gave bot…
If you've ever grown cucumbers, you know that they produce like CRAZY! What better way to capture summer in a jar then to make homegrown pickles!? It's really easy, and this tutorial will help you go from plant to pickle!
Grape butter is a great way to use up Concord grapes from a farmer’s market or your own yard. Mixed with equal parts sugar and placed in a quick water bath, this butter will be perfect all year!
Canning beans at home saves money compared to store-bought, and they taste better too. All you need is dry beans of your choice (pinto, black, etc), plenty of water, canning, jars and a pressure canner.
tomato bruschetta
This is a great salsa recipe! I love this in the dead of winter; there's nothing like cracking open a jar of homemade salsa made from ingredients from your garden and enjoying it with the family! I will be making this one with the produce from my garden every summer! I found this recipe in my Ball Complete Book of Home Preserving recipe book. Ingredients: -7 cups chopped, cored and peeled tomatoes -2 cups chopped onion -1 cup chopped green bell pepper -8 jalapeno peppers, seeded and finely chopped -3 garlic cloves, finely chopped or minced -1 can (5.5 oz.) tomato paste -3/4 cup white vinegar -1/2 cup loosely packed finely chopped cilantro or parsley -1/2 tsp cumin To peel the tomatoes: 1. Cut an X in the bottom of each tomato. 2. Boil a large saucepan of water. 3. Drop 3-4 tomatoes into the boiling water for only about 10-15 seconds; remove with a slotted spoon. 4. Allow to cool, and gently peel the skin away. What can I do with the tomato peeling? Instead of tossing it into the compost bin try these ideas... Powdered Tomato Skins: use to make tomato paste, tomato sauce and/or tomato juice An A-Peeling way to use Discarded Tomato Peels "Sun-Dried" Tomato Flakes/Spice Process: 1. Prepare canning materials, get water bath heating up. 2. In a large stainless steel or enameled pot, combine tomatoes, onions, green pepper, jalapeno pepper, garlic, tomato paste, vinegar, cilantro and cumin. 3. Bring to a boil over medium-high heat, stirring constantly. 4. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes. 5. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. 6. Wipe off rim of jar, center lid on jar. Screw band down until finger-tight. 7. Place jars in canner, ensuring they are completely covered with water. 8. Bring water to a full boil and 8 oz. and/or 1 pint jars for 20 minutes. 9. Remove canner lid and wait 5 minutes before removing jars. Remove jars to dry towel or wire rack, cool completely, check to make sure all jars sealed {if not refrigerate and use in the next 2 weeks}. Enjoy! Happy Canning!
Have you been blessed with an abundant sweet potato harvest and don't know what to do with them? No problem. We explain here how to can sweet potatoes, so you can keep and use every bit of your well-deserved harvest, and we also give you three different methods to choose from!
When the cucumber plants are producing like crazy, use them to make your own hot dog relish. I use hot dog relish all year long to make Thousand Island dressing, tartar sauce, remoulade, and to add some zest to pasta salad.
Crabapple jelly is the easiest way to use crabapples. They're naturally acidic and high in pectin, making them ideal for this two ingredient crabapple jelly recipe.
Watermelon canning recipes can be hard to find, but there's no better way to preserve watermelon right on your pantry shelf. Don't let those fresh summer fruits spoil, can them instead! Watermelon is one of
Our friend and guest blogger Chez LaRae worked up this family favorite Enchilada Sauce canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. For many, enchiladas are a family favorite. Make them extra special by canning your own enchilada sauce. Summer tomatoes are perfect for a delicious sauce you can pull from your pantry throughout the year. After your jars cool, affix pretty Custom Apothecary Tomato Canning Labels by CanningCrafts. Shop for matching canning labels in the Apothecary Canning Label Collection. Enchilada Sauce Canning Recipe Recipe modified from America's Test Kitchen's 'Foolproof Preserving' PRINT THE RECIPE CARD Preservation method: Waterbath canning Difficulty level: Easy Yield: Makes about 6 one-pint jars You will need clean pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer 5 dried New Mexico chiles, stemmed and cut into large pieces, seeds reserved (You may omit the pepper seeds if desired. The spiciness level will go down significantly without adding the seeds to the sauce). 2 1/2 tbsp chili powder 2 tsp ground cumin powder 1/2 cup water 1 white onion, roughly chopped 5 garlic cloves, minced 1 tbsp salt 2 tsp sugar 5 pounds plum tomatoes, coarsely chopped 6 tbsp apple cider vinegar (1 tbsp per jar)* *NOTE: The vinegar is NOT added to the pot of ingredients in the recipe. It is added to each individual pint jar before filling with the sauce. Adding vinegar to each jar will ensure proper and safe acidification for this water bath recipe. PRINT THE RECIPE CARD Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use. Heat a large Dutch oven over medium heat. When hot, toast the New Mexico chiles, reserved seeds, chili powder, and cumin. Stir frequently to avoid burning, about 30 seconds. Stir in water, onion, garlic, and salt. Cook until onions are softened, about 10 minutes. Stir in sugar and tomatoes. Bring to a simmer. Cook, stirring often for about 25 minutes. Working in batches, carefully process hot tomato mixture in a blender until smooth. Return sauce to the pot and bring to a boil, then remove from heat. Taste, adjust salt and spices if necessary. Remove jars from canner and place on dish towel. Add 1 tbsp of vinegar to each hot jar. Ladle sauce into jars, leaving 1/2” headspace. Slide a skewer in the jars to remove any air bubbles. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto rack in canner. Water must cover jars by 1 to 2 inches. Cover, bring water to a boil. Once boiling, process the jars for 40 minutes. Turn off heat after 40 minutes and let jars sit in canner for an additional 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature 24 hours. Wipe down jars, affix CanningCrafts’ labels to jars, and date. Store unopened sauce in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop our Apothecary Canning Label Collection Decorate your home canned goods with our rustic Apothecary Canning Label Collection. These custom kraft labels are available for a variety of fruit and vegetables. Customize with a food name, short saying, ingredients, date, or weight. These old-fashioned labels are perfect for farmer’s market sales, pantry storage, and can also be used for bath & body products like sugar scrubs and candles. Shop for Tomato Canning Labels Get more Tomato Canning Recipes on our blog! If you're looking for more tomato growing tips and recipes, follow our Pinterest Tomato Board. Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
Simple and delicious, canning tomato soup at home is easy to do and much more flavorful than store bought condensed soups.
Whole canned blackberries are perfect for baking and they keep their shape and flavor through the canning process. Add brandy and spices for extra warmth, or leave them out for plain canned blackberries.
6 - 7 x quarter-litre jars (1/2 pint)
How to home can beans safely. Recipe and instructions for pressure canning green beans and other vegetables. Grow your own or buy in bulk.
This sauce is great for either freezing or canning, and the fire-factor is whatever level you want it to be.
Our friend and guest blogger Chez LaRae worked up this sweet, tangy, & spicy plum canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts.Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Our Custom Kraft Apothecary Plum Canning Labels are perfect for chutney, jam, jelly, or butter. Labels are customized and printed with your text for whatever plum goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Plum Chutney Canning Recipe Recipe was adapted from Ball's "Complete Book of Home Preserving" & used by permission ©2022 Chez LaRae PRINT THE RECIPE CARD Preservation method: Water bath canningDifficulty level: EasyYield: Makes about 10 half-pint jars or 5-pint jars 8 cups plums, halved, pitted, and cut into wedges (leave skins on) 1 ½ cups brown sugar 1 ½ cups white vinegar 1 cup golden raisins 1 small red onion, finely chopped 1 tbsp yellow mustard seeds 1 tbsp fresh ginger, grated (no need to peel) 1 tsp kosher salt ½ tsp freshly ground black pepper ¼-½ tsp red pepper flakes 1 cinnamon stick PRINT THE RECIPE CARD Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. In a large skillet or dutch oven, combine plums, brown sugar, vinegar, raisins, onion, mustard seeds, ginger, salt, pepper, red pepper flakes, and cinnamon stick. Bring to a boil over medium-high heat, stirring constantly to avoid scorching. Reduce heat to a simmer, stirring occasionally, until the mixture is thickened—about 35-40 minutes. Use a wooden spoon to break up large plum pieces if desired. When the mixture is the consistency of a thick jam, remove from heat and discard the cinnamon stick.Ladle hot mixture immediately into prepared jars, leaving 1/2 inch headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process sauce for 15 minutes. Turn off the heat and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. PRINT THE RECIPE CARD Shop all of our Plum Canning Labels to decorate jam, jelly, chutney, & butter. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
Some home canning recipes for tomato-based products have started calling for the tomatoes to be roasted as part of the prep. The process works best with large, paste-type tomatoes such as Roma, San Marzano, and Amish Paste, etc, but it can also be done with other tomatoes.
8 x half-litre jars (US pint / 500 ml / 16 oz)
