Crunchy homemade dill pickles that stay crisp even after processing. These garlic dills are lip puckering perfection.
Without a shadow of a doubt, my favorite way to preserve sweet peppers for the year is in olive oil. The process for achieving this is quite simple, and the outcome is delicious.
How to can cherries or other stone fruits. Buy them in bulk, then use water bath canning to can cherries at home to enjoy all year.
Make and share this V-8 juice for canning recipe from Food.com.
Canning blackberries at home is a great way to preserve blackberries. The berries hold very well through the process, last a long time on the shelf, and can be used in many different ways.
How to make a zucchini bread jam canning recipe.
Find the best techniques for canning zucchini here. Learn how to safely preserve extra zucchini from your home garden for several months.
Using your crockpot, and a few fresh apples, make your own amazingly delicious apple butter! This recipe is perfect for the holiday season.
Fill the pantry with healthy and homegrown root vegetables and their greens with these 5 ways to preserve beets for tasty dishes all winter.
I think everyone knows on here by now just how obsessed with canning I am. Last year, it was my crazy desire to fill an entire pantry in our garage with homemade canned goods. I canned all the way up till the moment my water broke with Grayson and ALMOST filled the cupboard. There were hot pickled carrots, hot pickled okra, bread and butter pickles, apricot jam, raspberry jam, strawberry jam, canned beets, peach salsa, tomato salsa, salsa verde, dilly beans, tomato sauce, whole peeled tomatoes, blueberry butter, apple butter, apple sauce…….the list goes on. In my opinion, there’s nothing more satisfying than canning fresh produce from the farmer’s market. I’ve been reaping the rewards of my efforts last spring and summer with every bite of juicy tomato canned at the height of tomato season, and every smear of spiced apple butter that I made with the apples we gathered at Apple Hill last fall. Y’all, I’m a pretty simple gal. Other than my family and friends, the three things that make me the happiest are canning, books and yoga. There’s a couple things that I like to make a lot of every year and strawberry preserves are at the …
One of my goals with this blog is to keep track of recipes I've already tried or that I want to try but haven't gotten around to yet. This marinated mushroom recipe is one I haven't tried yet, but I love pickled mushrooms. I have so many different canning and preserving books and recipes, and I don't want to try to remember where I put the recipe when I'm ready to make it. This recipe comes from The Home Preserving Bible by Carole Cancler. This book contains multiple terrific-sounding preserving recipes that I'm itching to try, but this marinated mushroom recipe caught my eye first. The book is available on Amazon (both the print and Kindle versions), and it's one I highly recommend to both newbie canners and seasoned canners alike, as it has a wealth of preserving information, not just canning but other various methods such as how to cure meats, fermentation, salt curing and more. ETA: I made the recipe today, and while the recipe says it makes 7 half-pints, I ended up with 14 half-pints. I followed the recipe exactly, but perhaps the mushrooms I used were larger than the recipe author's. Just wanted you to know you may end up with more than 7 half-pints. Pickled Marinated Mushrooms (raw pack only) 5 1/2 pounds small, whole button mushrooms 6 tablespoons bottled lemon juice 2 quarts water (or as needed) 1 1/2 cups olive or salad oil 2 cups white vinegar (5%) 6 tablespoons finely chopped onions 3 tablespoons diced red bell pepper or hot chilies 2 3/4 teaspoons oregano leaves 2 3/4 teaspoons dried basil leaves 2 3/4 teaspoons pickling salt 21 black peppercorns 2 garlic cloves, cut in quarters Select fresh, unopened mushroom caps less than 1 1/4 inches in diameter. Wash in several changes of water until no more grit remains. Trim stems, leaving 1/4 inch attached to the cap. In a saucepan, combine mushrooms, bottled lemon juice and water to cover, and bring to a boil. Reduce heat, and simmer 5 minutes. Drain mushrooms. In another saucepan, combine mushrooms, olive oil, white vinegar, onions, red bell pepper or chilies, oregano, basil and pickling salt. Bring to a boil. Reduce heat, and keep mixture hot while filling jars. Before filling a hot jar with mushrooms, add 3 black peppercorns and 1 piece of garlic to each jar. Evenly distribute mushrooms and oil-vinegar brine between the jars, leaving 1/2-inch headspace. Process mushrooms in a boiling water canner for 20 minutes. Makes 7 half-pints
Have an abundant pepper harvest? Learn several ways to preserve peppers when they are fresh and in season, including freezing, drying, and home canning.
Add zest and crunch to sandwiches, salads and summertime snacks.
Canning dried beans at home is an easy way to start learning about canning, pressure cooking, and preserving foods. Great with any variety of dried beans, this is a great way to save money and recyclables, as well as a delicious way to spice up your home cooking.
Preserving zucchini and summer squash is a great way to cut your grocery bill. You can ferment, dehydrate, can and even freeze zucchini for the winter.
Rhubarb chutney is a flavorful condiment that's absolutely perfect for adding some zing to your meals.
When I first started canning, jams and jellies were the gateway. They are one of, if not the, easiest beginner canning recipes. The satisfaction you’ll feel every time you use something that you took the
Last weekend I spent a day canning veggies for winter. My mom gave me more GINORMOUS zucchini, and I had a lot of yellow squash from my garden that needed to be preserved. My awesome mom-in-law let…
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.
There is nothing quite like the taste of homemade peach preserves. Now that the school year has started up again (or about to start in some areas), summer is just about officially over. That doesn't mean that you can't enjoy your favorite summer fruits all year round, however. If you still have delicious summer peaches...Read More
Take your cheese board to the next level with this onion marmalade recipe. Makes 3 small jars, store in the refrigerator for up to 2 weeks. INGREDIENTS 1 tbsp olive oil 3 red onions, medium size, finely chopped 2 hot chilli peppers (I suggest habeneros), seeded and minced ¼ cup sun-dried tomatoes, minced 1 tart cooking apple (Granny Smith) peeled and grated ½ cup sultanas ¾ cup red wine vinegar 1 cup firmly packed brown sugar 1 cinnamon stick 1 cup apple juice salt, to taste METHOD Cook onions in olive oil on medium heat in a heavy-bottomed saucepan for
Pressure canning sweet potatoes is an easy way to preserve them for year-round use. Once canned, they're shelf stable and ready to eat at a moment's notice. Just heat and serve, or prepare them in your favorite recipes.
When my sons were visiting their grandparents, they had dinner with friends of the family, and Shirley made a red cabbage salad. My boys were in hog heaven and asked if I could get the recipe (whic…
A hint of cinnamon makes this pickled beets recipe a winner. If you don’t like cinnamon, just leave it out. The spices can be adjusted safely but not the vinegar ratios.
Jalapeno Hot Sauce for canning
I absolutely love making chili starter, especially at the end of my summer garden season. It is full of vegetables and is an easy way to use those random vegetables that are still coming in at the …
When summer hands you a harvest of ripe, juicy peaches, preserve that bounty in this fantastic Peach Salsa - it's a hit of sweet, spicy, smoky deliciousness that will have your taste buds hopping. Great for dipping and with grilled meats. Special process keeps fresh peachy texture intact.
Preserve raspberries in an easy to make pie filling perfect for desserts of all kind.
Summer squash is a great crop that gives you a big harvest in a short period of time. Learn 6 ways to preserve summer squash to save your harvest for later!
Tiny cucumber like fruit that are soaked in brine and pickled for a crunchy sour snack or used as a classic condiment.
