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.
Crunchy homemade dill pickles that stay crisp even after processing. These garlic dills are lip puckering perfection.
Find the best techniques for canning zucchini here. Learn how to safely preserve extra zucchini from your home garden for several months.
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…
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.
Make and share this V-8 juice for canning recipe from Food.com.
Pork stock is one of the most unappreciated bone broths. Sure, we're all ok tossing a ham bone into the split pea soup, but few people think about making a dedicated stock out of the
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 …
Jalapeno Hot Sauce for canning
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.
Rhubarb chutney is a flavorful condiment that's absolutely perfect for adding some zing to your meals.
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.
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.
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
Add zest and crunch to sandwiches, salads and summertime snacks.
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.
Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty sugar-free cantaloupe jelly.
Tomato jam is the perfect condiment for burgers, grilled cheese sandwiches, and a summer BLT. It's easy to make if you're patient, and perfect for home canning (or the refrigerator).
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…
One of my local grocery stores {Safeway} has cherries on sale this week for $1.29 a pound. So I got up bright and early and headed down to pick up 10 pounds so I could can some cherries to use later this winter. Have you ever tried home canned cherries before? Holy cats, they are Read More >>
I love a good barbecue sauce, and while I’ve made many over the years just for the meal I was making, I’ve only canned it once many years ago. As the tomatoes are starting to go crazy i…
Using your crockpot, and a few fresh apples, make your own amazingly delicious apple butter! This recipe is perfect for the holiday season.
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.
How to pressure can dried beans in canning jars so they are shelf stable.
Old Fashioned Piccalilli 1 peck green tomatoes 8 large onions 1 cup canning salt 2 quarts water 3 quarts vinegar, divided 1 lb. sugar 8 green peppers 3 red peppers ½ lb. white mustard seed 2…
Easy rhubarb butter to make from fresh rhubarb from your garden. Great canning recipe for beginners!
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.
Old fashioned beets, just like Grandma used to make.
Tiny cucumber like fruit that are soaked in brine and pickled for a crunchy sour snack or used as a classic condiment.
Delicious and health homemade ketchup made from fresh tomatoes
Monterey Mushrooms has been canning since the 1983. This simple Italian marinated mushrooms recipe is great for home canning beginners or experience veterans.
No need to spend days in the kitchen or fill your entire pantry with jars--canning is just as fun and useful when done in small batches. Learn how from Dana Zucker.
squash pickles
This easy kiwi jam recipe is so delicious! It only uses 3 ingredients and takes about 20 minutes to make! The kiwi jam can last up to one year in the freezer when jarred properly which means you can enjoy it for any season! Eat the jam on scones or fresh bread!
Fill the pantry with healthy and homegrown root vegetables and their greens with these 5 ways to preserve beets for tasty dishes all winter.
