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.
Make and boiling water can (or freeze) this Rotel copycat recipe at home using fresh, simple ingredients - it's truly like the real thing!
garlic onion jelly
Apricot jam is the perfect way to preserve apricots, and it comes together with just 3 simple ingredients.
A step-by-step photo and video guide to show you how to make minced garlic at home that can last for weeks. It's a trick often used in restaurants.
Freezing cilantro is a great way to preserve this delicate herb. We’ll show you three methods for how to freeze cilantro and how to use it in future recipes.
A simple easy, small-batch recipe for Beet and Cabbage Sauerkraut that anyone can make using a mason jars. Full of good healthy bacteria! Allow 5 days fermenting time!
I am a coffee drinker. Growing up in a cafe-loving city like Portland, OR, it was hard not to pick up the habit during my early high school years. However, every 18 months or so,
Here’s a quick recipe I thought I’d share in case you had cantaloupe coming out of your garden already and didn’t know what to do with it all. I’ll be honest and say that m…
Learn how to can sliced peaches here. A great how to with pictures for canning sliced peaches in medium syrup. Grab some fresh peaches and get started!
The ultimate how-to-guide on how to store sourdough or artisanal bread, how to freeze bread, and how to refresh bread so that it tastes like new!
Pectin is an important ingredient when making homemade jams, jellies, and preserves. Here's how to make your own at home.
Yield: 8 x half-litre (US pint) jars
Easy homemade sweet and sour sauce recipe that you can freeze or can.
If you crave the distinctive flavor of sauerkraut, learn to make the fermented cabbage at home. Plan ahead if you'd like to ferment the sauerkraut in the traditional manner. Pound shredded cabbage that you've salted until it makes a brine....
These vintage canning recipes bring back happy memories of our grandmothers. One taste of these preserves or pickles and you'll be sitting right back in Grandma's kitchen.
Mango recipes can swing sweet or savory—one of the many reasons we love this juicy tropical fruit. Try a refreshing fruit smoothie bowl, easy chicken and mango dinners, fresh mango salsas, and more
Lemon curd is easy to can at home in a simple water bath canner. It's perfect for edible holiday gifts. This recipe also works with lime curd.
Canning pickles can be very intimidating. They did it to me for many years. I would can thirty quarts of pickles and by the next spring I was dumping them all out on the compost pile. They were mushy and soft and yucky! That was until just three short years ago. I found out it wasn’t my fault! It was the processing that was turning them to mush. I had tried the oven method, didn’t work for me. Then everyone says they have to be in a boiling hot water bath for 15 minutes. This one really made them soggy. The method I use now is foolproof! No more soggy mushy limp pickles! And I have not dumped out a jar for three years! PLEASE read thru all the directions before you begin. The brine does need to be made ahead of time so it can cool to room temperature so it is best to make that before you even get your cucumbers. Start out with the freshest cucumbers you can get. They should for sure be canned the same day they are picked. Put them in a sink of cold water and wash them. Some people use a vegetable brush but I’ve found a washcloth under cold water works just as well. And I know my sprayer doesn’t match my faucet, its a long story. You will want to remove all these funky looking stems. My girls used to fight over getting the pickles with the cute little stems left on. Also make sure this fuzzy end gets cleaned off too. I like to sort them in the sink as I wash them up. The big ones on the right are saved for making salads. The center ones usually need to be quartered lengthwise and the babies on the left are the perfect size! You can see the baby ones are usually under 3 inches while the medium ones are up to 5 or 6 inches. Sorry this was the only ruler I could find. I wonder if Bill won the sheriff election that year. Now we are going to backtrack a little. Your canning jars need to be clean! As in squeaky clean. I like to use the hottest setting in the dishwasher and wash a whole load at a time. THE BRINE: Brine is the solution that you pour over the pickles. This recipe is for a Russian dill, which is our favorite. It is a sweet dill but not sweet as in a bread and butter pickle. You will need: sugar, apple cider vinegar, water and salt. Now I know you are all saying “Hey you need to use canning salt” but I disagree with that. You can use canning salt but I prefer the coarse ground celtic sea salt. I’ve used it for years in all my canning and it works great. But you can use the canning salt, just do not use regular table salt or you will have issues. Now this recipe makes about 10 quarts of pickles and you need a large kettle to brew it in. I will also include the scaled down version which only makes two quarts. Start out with a gallon of apple cider vinegar and a gallon of water. I like to buy the distilled reverse osmosis water for pickles because our water goes through a water softener and isn’t the best for canning. Dump in 16 cups of sugar, which is about 6 pounds. And 1 1/4 cups of salt. Cook this over some medium high heat and stir until all the sugar and salt is dissolved. Then let it just come to a boil and turn off the heat. I remove from the heat, take off the lid and let it cool to room temperature. OK this is where the fun starts. You’ve made your brine and it is cooled, the jars are washed, and the cucumbers are clean. Get yourself some dill, onions, garlic cloves and some dried red peppers. The onions will be cut into quarters or halves if they are really small. Mine are little because they came out of my garden and they aren’t very big yet. The garlic needs to be peeled. Are you overwhelmed yet? Hang in there, these pickles are so worth it! So in the bottom of each quart jar, put a piece of onion, a clove of garlic and a red pepper. If you like your pickles with a little more kick add another red pepper to the top of the jar. I like to do seven jars at a time because that’s how many fit in my canner. But it also depends on how many pickles you have to can. Add a sprig of dill to each jar. The 4-6 inch ones are better sliced and put into the jar first. Then the baby ones fit nicely on top. Or if you have all baby ones just start packing them in whole, standing the bottom ones on end. Fill the jars with brine up to the lower part of the rim, which is usually one inch from the top of the jar. Any leftover brine should be kept refrigerated. Make sure you wipe the top of the rim to remove any dirt or whatever else might be there. Then place the lid on and screw the ring on tight. OK now we are to the part where you throw out all knowledge of the proper way to hot water bath pickles. Stay with me here and I promise this will give you crunchy delicious pickles! Place the jars into a hot water bather. I like to do this in the garage on the gas stove because my stove will not work with these canners. Fill the canner with enough water so that it is one inch over the lids. Cover and turn on the heat! Put a thermometer into the water and watch closely! When it reaches 180 degrees, set a timer for 30 minutes. Stay close by because you do not want the temp to go above 185 degrees. You must maintain this temp (180-185) for 30 minutes. This is just below boiling. DO NOT let the water boil, that’s what makes your pickles soft. And yes it is dark outside, this was about 9:30 at night. After 30 minutes, remove the jars from the water and let them cool. And no matter how tempting it is, do not press on the center of the lid to make it pop. It will do this on its own when all the air is removed. These need to cool to room temperature. And try not to let any drafts blow on the jars. Now I’m off to bed and these can set until morning. Ahhhh, perfect! They all sealed! Oh Happy Day! Here’s the brine recipe which makes 10 quarts: 1 gallon apple cider vinegar 1 gallon water 16 cups sugar (approx 6 lbs) 1 1/4 cups canning salt Or the scaled down version which makes 2 quarts: 1 1/2 cups apple cider vinegar 1 1/2 cups water 1 1/2 cups sugar 2 Tablespoons canning salt NOTE: One bushel of cucumbers (2-4 inch size) makes approximately 40 quarts of pickles. The Lord preserves all who love him, but all the wicked he will destroy. My mouth will speak the praise of the Lord, and let all flesh bless his holy name forever and ever. Psalm 145:20-21
Keep lilac season going all year long with this floral liqueur!
Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!
This five ingredient monkey butter is so easy to make and tastes sooooooooo good.
Plums are a favorite fruit around these parts and I do all kinds of yummy things with them. This Spiced Plum recipe is one of our favorites.
This recipe for canning apricots uses a light syrup (or sauce) without loads of sugar to preserve fresh apricots and fill your pantry to enjoy all year.
Make it and freeze it, or can it for later, this homemade roasted garlic pasta sauce has all the best flavors of summer tomatoes, with red wine and balsamic!
Learn what you need to can and seal jars of homemade preserves and what is in a home canning kit, which makes the task so much easier!
Jelly not setting? There is almost nothing more frustrating when canning than having your jelly not set. Yes, you can re-cook it!
An endlessly customizable recipe for fig jam plus instructions for canning.
Buy tomatoes while they're cheap this summer and you'll be enjoying your bounty all winter long in soups and stews with this homemade tomato paste.
Lavender Jelly So so, easy… Recipe Type: Condiments, Jams and Jellies, Lavender Flowers, Pectin Yields: five 1/2 pints Prep time: 20 min Cook time: 30 min Ingredients: 3 1/2 cups water…
THIS is your next pizza topping
This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.
Who doesn't love chocolate sauce? I know I do! It's so good warmed up on ice cream. Use...
This recipe was originally featured on ballmasonjars.com
Friday Afternoon Brad picked up 20 pounds of peaches and 20 pounds of tomatoes. Since Apricots are at the end of their growing season, we got 40 pounds of apricots free! We have been munching
Plum canning recipes go way beyond simple plum jams. Think sauces, marinades, pie fillings and even pickles! Plums grow especially well on our Vermont homestead, and we have nearly 20 varieties in every color of
Thick and chunky Fresh Homemade Pineapple Sauce is a tasty tropical topper for ice cream sundaes or pound cake. Great on biscuits too!
An eggplant and tomato pasta sauce from Ball Home Canning
Pickled beets are a sweet and tangy addition to salads, sandwiches, burgers and charcuterie plates. Once you learn how to pickle beets, you'll want to add them to everything.
Red currant jam is quick and easy to make at home. Leave the seeds in for a chunky jam, or sieve them out, your choice.
AS A SOUTHERNER from the farming community of Moultrie, Georgia, I feel a sense of duty to be a canning expert. Maybe it’s because I grew up in a house with an overflowing garden and graduated with a degree in home economics from the University of Georgia, where the National Center for Home Food Preservation is located. Or maybe it’s because Colquitt County, where I’m from, has a canning plant that’s open to the public during peak harvest season. But if I’m being honest, I’m no pro. In fact, I
Easy persimmon jam comes together quickly with just 3 ingredients. Can it in a water bath canner or store it in the refrigerator.
