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  • Home-Canning Recipes

    I find canning to be relaxing and I feel very satisfied when the jars are lined up on the counter and hearing the little "pings" as the lid seals. I am searching for new canning recipes and will post what I find. If you have a favorite, please post it as we always love to try new canning recipes.

    Canning Meatballs

    4 lbs ground beef
    1 (1/4 lb) package saltine crackers, crushed
    2 teaspoons garlic powder
    1 tablespoon worcestershire sauce
    2 teaspoons salt

    Mix all ingredients, to combine well. Form into balls, packing ingredients together tightly. Place meatballs in quart-sized canning jars that have been cleaned and sterilized. (Pack only to within 1" of top of jar.). ( I like using wide-mouth jars when canning meat) You can use beef bouillon broth to pour over meatballs after packing into jars.

    Wipe rim of jar to remove grease or food bits. When pressure reaches 10 lb., start lowering heat, till the needle on the pressure gauge stabliizes at 10 lb.
    Start timing: 90 minutes for quarts; 70 minutes for pints.

    Recipe will make approximately 7 quarts.

  • #2
    Honey Packed Peaches

    Oh, this would definitely fall under the comfort food category. :) I bet it is really good with homemade biscuits.

    Honey Packed Peaches

    Makes 6 pints.

    2 3/4 cups water, divided
    1/4 cup lemon juice
    5 pounds peaches*, peeled, pitted and cut into wedges
    1 1/4 cups honey
    2 tablespoons vanilla extract
    6 small strips lemon zest

    In a large bowl, mix 1/4 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside.

    In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla extract. Cover pan to keep contents hot. Pack fruit gently into 6 hot sterilized pint jars, filling to 1/4 inch from top of jar, and place a piece of lemon zest in each jar. Fill jars with honey mixture up to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 25 minutes. Remove jars carefully and cool on a wire rack.

    *Apricots or nectarines may be substituted.

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    • #3
      Ro-Tel Tomatoes

      Great topping for all of those beans we have stored. :D

      Ro-Tel Tomatoes

      1 gallon ripe tomatoes, peeled and chopped
      2 large green bell peppers, chopped
      8 hot peppers, chopped
      3/4 cup vinegar
      3/4 cup granulated sugar
      1 1/2 tablespoons salt

      Mix together and cook 45 minutes. Put into hot sterilized half-pint jars. Seal and process in hot water bath for 10 minutes.

      Comment


      • #4
        Salsa Recipe

        Salsa

        8 cups tomatoes, peeled,chopped and drained
        2 1/2 cups onions, chopped
        1 1/2 cups green peppers
        1 cup jalapeno peppers, chopped
        6 cloves garlic, minced
        2 teaspoons cumin (optional)
        2 teaspoons pepper
        1/8 cup canning salt
        1/3 cup sugar
        1/3 cup vinegar
        1 (15 ounce) can tomato sauce
        1 (12 ounce) can tomato paste

        Mix all together and bring to a slow boil for 10 min.
        Seal in jars and cook in hot water bath for 10 min.
        The cumin in this makes it hot so when I want a milder salsa I just omit the cumin.

        Comment


        • #5
          Strawberry Lemonade

          This is one of my favorite beverages!!

          Strawberry Lemonade

          4 quarts strawberries, washed and hulled
          4 cups lemon juice
          3 quarts water
          6 cups granulated sugar

          Directions:

          Puree strawberries in a blender, food processor, or food mill. For a clearer lemonade, extract juice from strawberries using a juice extractor. Place strawberries in an 8 quart or larger pot. Add lemon juice, water, and sugar. Place mixture over medium heat and heat to 165 degrees F, stirring occasionally. Do not boil.

          Remove from heat and skim off foam with a metal spoon. Quickly ladle hot juice into clean jars, leaving 1/2 inch head space; seal. Process in boiling water water bath for 15 minutes. Yields 6-7 quarts.

          Just a hint, if you drink this as is from the quart jar, you will be left with a permanent pucker! I fill a plastic Koolaid-type pitcher with ice and pour the lemonade over this to allow it to dilute.

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          • #6
            I've canned taco meat, swedish meatballs, sweet n sour meatballs, meatloaf (which I didnt like) and meatballs for spaghetti or meatball sandwiches with fresh baked whole wheat bread.
            I've canned shredded chicken, chicken soup (which can be used to make chicken pies as well), BBQ chicken in sauce.
            Pork shoulders minus the bone make BBQ pork and pulled pork without sauce.



            I'm all excited about getting fruits this year. I havent canned them in years because of the sugar content, but now I've found some stevia recipes and want to try that. i did strawberry preserves with stevia last year, but they were a bit thin so I used it as ice cream topping. I want to try some berry vinegars too.
            Classic Southern defense: "But your Honor, he just NEEDED killin!

            Comment


            • #7
              Originally posted by Loshali View Post
              I've canned taco meat, swedish meatballs, sweet n sour meatballs, meatloaf (which I didnt like) and meatballs for spaghetti or meatball sandwiches with fresh baked whole wheat bread.
              I've canned shredded chicken, chicken soup (which can be used to make chicken pies as well), BBQ chicken in sauce.
              Pork shoulders minus the bone make BBQ pork and pulled pork without sauce.



              I'm all excited about getting fruits this year. I havent canned them in years because of the sugar content, but now I've found some stevia recipes and want to try that. i did strawberry preserves with stevia last year, but they were a bit thin so I used it as ice cream topping. I want to try some berry vinegars too.
              That all sounds wonderful!!! Share some of those recipes!! :D I would love to have the shredded chicken recipe!

              Comment


              • #8
                Navy Bean & Bacon Soup

                Navy Bean & Bacon Soup

                4 lbs dried navy beans, soaked overnight
                4 quarts tomato juice
                4 cups carrots, diced
                8 cups potatoes, diced
                6 cups celery, chopped
                2 teaspoons salt and pepper, to taste
                2 bay leaves
                6 cups onions, diced
                4 lbs bacon, diced

                Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.

                Combine all ingredients except bacon and onion in large pot.

                Cook over medium heat until soft.

                Cut bacon into small pieces and fry in skillet.

                Remove bacon and cook onion in bacon grease until soft.

                Add bacon and onion to bean mixture and heat until it simmers.

                Taste for salt and pepper.

                Remove bay leaves before putting in jars.

                Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.

                Pressure can 1 hour at 10 lbs.

                Makes approximately 16 quarts

                Comment


                • #9
                  this site has a TON of great recipes and tips for canning :) I love it!
                  :D If you weren't prepared, then doom on you. (doom on you, doom on you) - Ice Age

                  Comment


                  • #10
                    Originally posted by Niki09 View Post
                    this site has a TON of great recipes and tips for canning :) I love it!
                    im a moron.... forgot the link

                    http://www.pickyourown.org/
                    :D If you weren't prepared, then doom on you. (doom on you, doom on you) - Ice Age

                    Comment


                    • #11
                      Originally posted by Lostinoz View Post
                      That all sounds wonderful!!! Share some of those recipes!! :D I would love to have the shredded chicken recipe!
                      I'll dig em out. Its a creamy based recipe that is very versatile. It can be used for the base in casseroles, chicken pie, or as soup stock with root vegetables added later. When I find turkey legs on sale, I'll buy up about 20 lbs of those and do a run in with it too. My former mother in law would add boiled eggs to her chicken pie and it was oh so good...

                      ****** ALWAYS PRESSURE CAN ANY MEATS!!!!!!!! ******
                      Classic Southern defense: "But your Honor, he just NEEDED killin!

                      Comment


                      • #12
                        Hey Oz, If youre feeling froggy, you could can those meatballs in some home made spaghetti sauce, since you have to add broth anyway. That would be a convenience food, really. Just boil some noodles on an exhausting day instead of having to cook a whole meal. Or heat some bread for a meatball sandwich. Comforting hot food will mean so much in an otherwise high-stress situation...
                        Classic Southern defense: "But your Honor, he just NEEDED killin!

                        Comment


                        • #13
                          keep 'em coming. My pressure canner will be here any day now and I've already got the jars and lids.

                          'course, I was just as excited when my food dehyrdator came in, and that's still unopened in the box.
                          "Be Excellent to Each Other"

                          Comment


                          • #14
                            Originally posted by Loshali View Post
                            Hey Oz, If youre feeling froggy, you could can those meatballs in some home made spaghetti sauce, since you have to add broth anyway. That would be a convenience food, really. Just boil some noodles on an exhausting day instead of having to cook a whole meal. Or heat some bread for a meatball sandwich. Comforting hot food will mean so much in an otherwise high-stress situation...
                            That's a good idea! Maybe even some pizza sauce, too. :) Thanks!

                            Comment


                            • #15
                              Canning Venison

                              Venison Canning Recipe

                              Do your best to make sure the meat is clean, fresh and fully bled. While skinning and gutting it's easy to get that pesky deer hair on the carcass. Use a damp cloth to remove any dirt or hair. Chill as soon as possible after the kill if the weather is warm. 32 to 40 F is the ideal chilling range. But do not allow the meat to freeze if you intend to can.

                              Cut the meat into small enough pieces so they will fit easliy into quart canning jars. Remove all bones and fat. The bones can be used to make the broth if you choose.

                              Place the cut up pieces of meat into a large pan. Pour enough water into the pan to keep the meat from sticking. Cover the pan and heat the meat until the pink is nearly gone from the center of each meat chunk. Stir occasionally.

                              Into each cleaned and warmed quart jar dump a teaspoon of salt for seasoning. Remove the meat from the pan and pack into the jars while the meat is still hot. Don't allow it to cool too much or the jars may not seal. Cover the meat in each jar with the broth that the meat was cooked in. All the meat should be covered but about an inch or inch and a half of head room should be left above the meat and broth. Add water if necessary.

                              Tighten the lids on each jar and place immediately into pressure cooker. For venison canning recipes, the meat should be processed at 10 pounds pressure (240 F) for 90 minutes. If you happened to use pint jars the same process applies, but 75 minutes is sufficient rather than the 90 minutes for quart jars.

                              This is a simple, straightforward recipe for canning venison. Anyone, whether you are familiar with canning or not, can follow it. The meat from this venison canning recipe can then be used in venison chilli, gourmet venison recipes, salads or as may other ways as you can imagine.

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