1,367

Canning

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Simple & Succulent Canned Whole Chicken

(1 reviews) Posted by Gran D  

This is basically the recipe I use for all my canned meat. I grew up with no electricity so all our meat had to be canned or fresh. When any one shot a moose or elk it would be shared around the comminity (about 7 families) and the rest would be... MORE»

Recipe #338311

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Jalepeno Hot Sauce

Posted by WeBees  

This hot sauce is great to can and give as gifts. It keeps a very long time in the fridge (6 months) or can also be frozen. This hot sauce is a great addition to many recipies since it's not sweet it's very versatile. MORE»

Recipe #338026

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Piccalilli (Green Tomato Chutney)

Posted by SassyStew  

I needed something to use up my green tomatoes. I found this recipe in Keeping the Harvest by Nancy Chioffi and Cretchen Mead. I modified the spices to suit my tastes (used heaping teaspoons). This makes an excellent meatloaf when combined (1/2... MORE»

Recipe #337147

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Vienna Country-Style Ribs for Pressure Cooker

Posted by KateL  

Adapted from Cooks.com to include ingredient quantities and add additional tips. A 4-quart pressure cooker can handle up to 2 1/2 pounds of country-style ribs, and a 6-quart model can handle 5 pounds. Read manual for pressure cooker to double... MORE»

Recipe #335969

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Red Pepper Jelly

Posted by RAD  

I got this recipe from a fellow teacher many years ago after she brought it to one of our Christmas parties. I have been making it ever since...bringing it to parties (with cream cheese & crackers), and giving it for gifts. You can make it... MORE»

Recipe #335918

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Sun Kosher Type Dill Pickles

Posted by Sandy 0225  

This recipe sounds weird, but it works well and makes pickles you can keep for up to a year. If you want them to taste like spicy kosher dills, add a hot pepper to each jar. If you want them extra crispy, add a pea sized lump of alum to each jar,... MORE»

Recipe #335159

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Pickled Bull Kelp

Posted by Julesong  

All along the Pacific coastline you can come across freshly beached bull kelp (aka “giant kelp”) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my... MORE»

Recipe #334435

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Spicy Green Tomato Pickles

Posted by whiskey101  

These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too. MORE»

Recipe #334410

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Green Tomato Relish

Posted by **Kelly**  

A colorful relish recipe with cabbage and onions, along with bell peppers and green tomatoes. MORE»

Recipe #333069

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Chris & Cheryl's Mega Spaghetti Sauce

Posted by Chouny  

This Mega Size spaghetti sauce is one to keep in your freezer for all year round use. It's so good, rich and full of flavor. It can be used for lasagna or other Italian recipies! Make this batch all to yourself or even better, have fun cooking... MORE»

Recipe #332694

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Campbell's Type Tomato Soup to Can for Winter

(2 reviews) Posted by Sandy 0225  

This recipe tastes like campbells tomato soup basically and it's prepared the same way- mix it with 1/2 water or milk to serve. It doesn't seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will... MORE»

Recipe #332677

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Crock Pot Pasta Sauce

Posted by  

My wife and I got tired of slaving over a pot stirring and stirring so the bottom of the tomatoes didn't burn; and as we had way to many fresh tomatoes from the garden this year that our sauce pan was barely big enough, we decided we'd throw it in... MORE»

Recipe #332177

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Chipotles in Adobo;

Posted by CunSwim  

These are Chiles that I love to make and later use in recipes like Tinga Poblano, Albondigas or just serve as a condiment on the side. My husband loves them with bread, refried beans, cheese. You can can these in small jars, they make wonderful... MORE»

Recipe #331604

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Crescent-Wrapped Cranberry and Brie

Posted by Pillsbury Crescent Recipe Creations  

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Recipe #331160

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Tomato Pineapple Jam

Posted by Chef #929103  

A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare... MORE»

Recipe #331055

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Chile Chipotles En Escabeche

Posted by CunSwim  

This is a fantastic recipe for chipotle peppers it is made with Piloncillo a cone of dark brown sugar.This is for a small amount you can make big batches of this by doubling or tripling the ingredients. MORE»

Recipe #331050

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Easy Homemade Salsa for Canning

Posted by Munchkin Mama  

This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too... MORE»

Recipe #328559

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Old Fashioned Plum Butter

Posted by Molly53  

A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #328277

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Mint Jelly

Posted by Molly53  

A traditional side for lamb, but would also be very good as a glaze for chocolate cake or to fill chocolate thumbprint cookies. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #328249

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Currant and Cherry Preserves

Posted by Molly53  

An old fashioned, delicious fruit spread from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #328246

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