Canning Homemade!

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Canning Recipes

Water Bath & Pressure Canning
Recipes

Check out the growing list of both water bath and pressure canning recipes that make up the bulk of my canning pantry. As a Master Food Preserver I strive to give you safe recipes from many trusted sources. As you can see there are hundreds of ingredients and recipes will contain pictures of the final food in jars. Click on any of the links and it will take you into the homemade world of canning so you can get started on your sustainable pantry. Enjoy!

Water Bath

Apricot Chutney
Apricot Honey Butter

Apricot Jalapeno Jelly

Apricot Pineapple Preserve

Apricot Preserve
Apricot Red Pepper Relish

Apricot Wine Jam
Autumn Fruit Jam

Brandied Cranberry Conserve
Black Velvet Apricot Jam
Blackberry Chipotle Glaze

Blackberry Lime Jam
Blender Ketchup

Blueberry Cayenne Wine Jam

Blueberry Peach Preserve

Blood Orange Marmalade

Blood Orange & Cardamom Marmalade

Blood Orange Rum Vanilla Marmalade

Blood Orange Strawberry Marmalade

Blueberry Orange Marmalade

Blueberry Ginger Orange Lime Marmalade

Bread and Butter Pickles

Cabernet Wine Jelly

Caramel Apple Jam

Caramelized Onion Relish

Carrot Cake Jam

Chai Oh My Orange Marmalade

Cherry "under the influence" Jam

Christmas in July Jelly
Chocolate Sauce (Jane's)
Chocolate Fig Topping
Chocolate Orange Sundae Topper

Chocolate Raspberry Sundae Topper
Chocolate Black Cherry Sundae Topper (Black Forrest)

Chow Down Pickled Cabbage

Cinnamon Pears
Cinnamon Redhot Pink Lady Apple Wedges (Miranda's)

Cinn-Full Kiwi Jam

Corn Relish

Cowboy Candy (Sweet Jalapenos)
Cowboy Candy (Rainbow peppers)
Cran-Pine-Acot Jam
Cranapple Cinnamon Jam

Cranberry Apple Pear Relish

Cranberry Chutney

Cranberry Mango Chutney

Cranberry Orange Marmalade
Cranberry Pear Lemon Jam
Cranberry Pecan Conserve
CranRaspberry Marmalade

Cranberry Sauce with Spirit

Dill Pickles

Eggplant Appetizer (Caponata)

Faux Pumpkin Butter
Fennel with Lemon Peel
Figs - Whole in light syrup

Fig Jam

Fig Heaven Jam
Fig Lime Jam
Fig Marmalade

Fig-Plum Jam

Figgy Pear Jam

Fire in the Hole Jalapeno Jelly

Fire Roasted Tomato-Ancho Taco Sauce

Ginger Pear Butter

Gingerbread Jam

Grapefruit & Orange Sections
Green Tomato Chutney
Green Tomato Ginger Vanilla Jam
Green Tomato Marmalade
Hawaiian Cowboy Candy

Honey Spiced Peaches
Honey Pickled Radishes
Italian Stewed Tomatoes

Kiwi Pineapple Jam

Kiwi Spiced Tea Jam

Kiwi Strawberry Daiquiri Jam

Kiwi Strawberry Jam

Lavender Champagne Jelly

Lavender Chardonnay Jelly
Lemon and Bay Leaf Bean Pickles

Lemon Ginger Zucchini Marmalade
Lemon Pearberry Jam

Mango-Rum Chutney

Mango Conserve

Maple Walnut Syrup

Maraschino Cherries
Marinated Artichokes (Pickled)
Marinated Red Peppers

Mexican Guava Jam
Meyer Lemon and Tarragon Marmalade
Mint Jelly

Nectarine Preserve

Orange Pomegranate Marmalade
Peach Champagne Jam

Peach Chutney

Peach Ginger Marmalade

Peach Jam

Peach Pie Jam

Peach Rhubarb Pie Preserve

Peach Wine Preserve

Pear Honey

Pepper Jelly - Powdered Pectin

Pickle Relish

Pickled Beets
Pickled Blueberries
Pickled Brussel Sprouts
Pickled Cabbage Slaw
Pickled Carrots

Pickled Cherry Tomatoes
Pickled Garlic

Pickled Green Beans
Pickled Green Tomatoes
Pickled Peppers (hot)

Pickled Radishes

Pickled Watermelon Rind
Pina Colada Jam (Darcie's)
Pineapple Orange Rosemary Jam

Plum Sauce (Gluten Free)
Plums Balsamic Jam

Plum (White) Preserve
Praline Syrup

Quince Preserve
Radish Relish

Raspberry Vanilla Jam

Red Pepper Relish

Rhubarb Blackberry Lime Jam

Rhubarb Grapefruit Marmalade

Rhubarb Cherry Vanilla Jam
Rhubarb Lavender Jam

Rhubarb Muscat Jam

Rhubarb Ginger Jam
Roasted Red Pepper Spread
Rosemary Pear Jam
Roasted Garlic Jelly
Roasted Garlic Pasta Sauce
Salsa Jam
Sassy Fig Orange Jam
SB Barbecue Sauce

Sour Cherry Jelly

Spiced Blood Orange Marmalade
Spiced Kiwi Apple Chutney
Spiced Pears with Agave

Spiced Plum Preserve

Spiced Red Cabbage

Spicy Mango Salsa
Steak Sauce (Jane's)

Strawberry Balsamic Jam

Strawberry Champagne Jam

Strawberry Chipotle Jam

Strawberry Ginger Ale Jam

Strawberry Kumquat Jam
Strawberry Kiwi Lemonade Concentrate (Whitney's)

Strawberry Margarita Jam
Strawberry Meyer Lemon Jam

Strawberry Peach Jam

Strawberry-Rhubarb Jam

Summer Sizzle Barbeque Sauce
Sun Dried Tomato Chutney (Cha Cha Chutney)
Susan's Saucy Sauce
Sweet & Hot Pepper and Onion Relish

Sweet Pickles

Sweet Onion & Fennel Relish
Three Bean Salad

Tomato Pineapple-Basil Jam

Tomato Rhubarb Chutney

Tomato and Roasted Red Pepper Chutney
Trifecta Citrus Marmalade
Triple Treat Berry Jam
Violet Jelly

Watermelon dried
Watermelon pickles
Watermelon jelly
Zucchini Relish

Fruit Lemonade Concentrates
Blackberry Lemonade Concentrate
Peach Rosemary Lemonade Concentrate (Whitney's)
Rhubarb and Sunshine Juice Concentrate
Strawberry Lemonade Concentrate
Strawberry Kiwi Lemonade Concentrate (Whitney's)
Tropical Lemonade Concentrate (Karen's)

Water Bath Pie Filling

Apple Pie Filling

Blueberry Pie Filling

Cherry Pie Filling

Green Tomato Pie Filling

Pear Cranberry Pie Filling

Strawberry-Rhubarb Pie Filling without Clear Jel

Water Bath Mustard

Spicy Guiness Mustard

Honey Mustard
Sri Lankan Mustard
Sun Dried Tomato Mustard

Water Bath Salsa
Eggplant Salsa
Mango Salsa
Rhubarb Salsa

To-Mater Salsa

Tomatillo Salsa
Tomato Salsa
Zucchini Salsa

Pressure Canning

16 Bean Soup
Bean and Sausage
BBQ Beans
BBQ Beans (Renee's)

Beef Stew

Black Bean and Corn Salsa
Black Bean and Salsa Soup (Dayna's)
Black Bean Soup - Pressure can only

Black Eyed Peas
Butternut squash (soup base)
Chicken & Garbanzo Bean Soup

Chili Con Carne

Clam Chowder Base
Condensed Tomato Soup
Corned Beef Hash

Leek and Potato Soup
Mexican Corn
Meatballs
Meatballs; Asian Turkey
Meatballs; South by Southwest
Mushrooms

Pie Pumpkin (pressure canned)
Pinto Beans
Salmon (Miranda's)
Sauerbraten - Beef in vinegar marinade
Split Pea Soup

Sweet Potatoes (pressure canned)

Turkey Soup

Vegetable Beef Soup

Vegetarian Chili

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Educational Canning Information

How to get started canning!
Canning Meat and Chicken
Importance of Headspace
Flat Top & Glass Ranges - Is Canning ok?
What Food and ingredients Can't be safely canned?
Mailing Canning Jars for the Holidays
Receiving Homemade Gifts During the Holidays
Canning for Gift Giving
Canning Jars and Loss of Liquid - What's the solution?
Powdered vs. Liquid - Are they all the same?
Why is my canned fruit floating?
What is the best type of cucumber for making brined pickles?
Canning Chocolate - Yes we Can!
Doesn't the Natural Pectin in my fruit make it Gel?
Canning Tomatoes - Starting with the peel and a dice
Canning Pie Filling - An education in Clear Jel
Sugar Substitutes - Which are approved?
Rules for Canning Meats
What do I enter into the Fair? How do they judge?
Beans - How to Process and at What Cost?
Pressure Canners - Just the Facts!
Betty Crocker Apple Chart

Top 9 Canning Books - Reserving the right to add more as I review them!

Canning Ingredients

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Headspace

I want to emphasize that you should ALWAYS use the headspace that is prescribed in your safe recipes, but if it is omitted this is the basic rule of thumb:

1/4" headspace for Jams, Jellies, Marmalade, Chuntney, Spreads & Butters

1/2" headpace for Pickles, Tomatoes, Fruit

1" headspace for Vegetables (not pickled)

1" - 1 1/2" headspace for Meat, Poultry, and Fish

Pressure Canner - What to purchase!

I was asked to post some advice about which Pressure Canner to purchase for someone who isn't necessarily a beginner to canning but has never pressure canned before. I did some thinking about the options, Presto, Mirro, All American, and I felt that I can only give you my experience with mine and have true confidence in my advice.

The best canner is one that is the easiest to learn and the one with safety in mind. That is why I bought the Presto 23 Qt pressure canner. I did my research and asked a bunch of questions. I had fears about pressure canners. They were based on some idea of the pressure canner exploding. After I did my Master Food Preserver certification training I realized that those stories were about canners who left the kitchen while processing and allow the canner to overheat.

My final choice of the Presto was based on how easy it was to put on the lid, that it locks securely and you can feel it locking as you twist it on the canning pot. It has safety backups built into it like a lid lock and a pressure release button.

Because the Presto is a dial gauge canner it has to be tested each year, but there is something about having a "meter" of sorts that makes it easy for me to monitor. It's a visual rather than the weighted gauge that you have to listen for the makes me more focused on checking the gauge.

I have a gas stove but have testimony from tens of people who use this particular model or the Presto 16 qt version on a glass top stove. They have measured their burners and the base of the Presto canner and have contacted their manufacturers. Those that have researched have said that it must be a flat bottom canner and can not exceed the diameter of their largest burner by more than 1/2-1".

I am excited and pleased with the quality of the now 20 or so batches that I have done in my pressure canner. I bought a second rack so that I could double stack them for bigger loads and it was available at the Presto and Amazon website. For me it's a great canner and will be with me for a long time. The 16 quart canner is available with a weighted gauge, but again has the safety built in with the lid lock and pressure valve.

My last advice is to read the instructions about the pressure canner. Get to know the parts and each by name and site. Practice putting the lid on and off a couple of times before you even add water. As long as you are attentive to your canner you can always adjust the amount of steam it produces internally by adjustment the heat. If you stay focused the fears will go away after the first canning! I promise!

Water Bath Reminder

When you are water bathing your jars you want to put them into the canner when the water is hot but not at a boil. You want to bring the heat up and start timing when the water is at a full rolling boil.

Changes in Altitudes - Dial Gauge vs. Weighted Gauge for Pressure Canners -

In a Dial Gauge Pressure Canner

* At altitudes of 0 - 2000 feet, process at 11 pounds pressure.
* At altitudes of 2001 - 4000 feet, process at 12 pounds pressure.
* At altitudes of 4001 - 6000 feet, process at 13 pounds pressure.
* At altitudes of 6001 - 8000 feet, process at 14 pounds pressure.

In a Weighted Gauge Pressure Canner

* At altitudes of 0 - 1000 feet, process at 10 pounds pressure.
* At altitudes above 1000 feet, process at 15 pounds pressure.

Gel Point Methods

The gel point method is also noted in many cookbooks and is a process to test the gel of a jam, jelly or preserve. There are two methods of testing; the spoon and plate method.

SHEET TEST

Dip a cold metal spoon into the boiling

soft spread. Lift the spoon and hold it horizontally with edge down so that the syrup runs off the edge. As the mixture cooks, the drops will become heavier and will drop off the spoon separately but two at a time. When the two drops join together and “sheet” off the spoon, the gel stage has been reached.

FREEZER TEST

(Note: To prevent overcooking or scorching, remove the soft spread from the heat before performing this test.)

Chill a small saucers in the free

zer. Place a teaspoonful of soft spread on the chilled saucer and place in the freezer for 1 minute. Remove the saucer from the freezer and push the edge of the spread with your finger. A mixture that has reached the gel stage will be set, and the surface will wrinkle when the edge is pushed.

Old Ball Canning Jar Logos

You can date your old jars from this poster!

Stock Tips!

Once you bring your stock to a boil the first time you will need to skim the scum off the top. You will turn the heat down so that it barely is at a simmer. You can do a decent chicken stock in two hours even this way. Three to four hours would be better if you have the time. There is no need to stir it while it cooks and do not add salt. When complete strain the stock and follow the pressure canning instructions

About Me

Canning Homemade!: I am a native Santa Barbaran and Certified Master Food Preserver. This year I have expanded my canning experiences to class teaching, developing a website of preserving information, and getting involved with the community to become more sustainable. I teach both water bath and pressure canning, dehydration, and freezing and work with the Master Food Preserver program each year to volunteer my time to give back to my community. I found that canning and preserving is a way to enjoy the seasonal produce and recipes I make all year long. My family, the need for sustainability, and urban farming is my focus and through teaching the art of canning I hope to influence a few lives!

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