Canning White or Red Grape Juice
Learn how to make and can fresh grape juice at home- no juicer needed! This is a water-bath beginner-friendly canning recipe.
View Recipe
Bread & Butter Pickles
This traditional homemade bread & butter pickle recipe features cucumbers & onions, simply flavored with warm turmeric & sweet spices.
View Recipe
Roasted Tomato & Ancho Salsa Roja
This is a beginner-friendly water bath canning recipe for a roasted tomato and ancho salsa roja, adapted from a tested Ball canning recipe (with only safe modifications made). If you are canning this recipe, you can increase the amount of lime juice or tomato but do not increase the other ingredients or change ratios (any low-acid ingredients can be reduced or omitted to taste, but not the lime and tomato). If you are freezing the salsa or using it fresh, feel free to modify or adjust any ingredients to taste.
View Recipe
How to Can Fresh Fish
Pressure-canned fish is a great shelf stable ingredient to have in your pantry (and free up space in your freezer). It's a great way to use panfish that are too small to filet. After canning, you can flake the fish off the bones (small bones will become soft, and the larger ones are easily removed) and make fish cakes and croquettes, salads, soups, and more.
View Recipe
Bread & Butter Pickles
This traditional homemade bread & butter pickle recipe features cucumbers & onions, simply flavored with warm turmeric & sweet spices.
View Recipe
Spiced Pear Chutney
This is a classic simmered chutney, combining fresh ripe pears and dried fruit along with sugar, vinegar, and spices. A western-style pickle like this spiced pear chutney is an often chunky and highly spiced preserve that pairs well with roasted meats or grilled meats, charcuterie or cheese boards, sandwiches, or rice and curry dishes.
View Recipe
Spaghetti Sauce with Meat and Mushrooms (pressure-canning large-batch recipe)
This homemade spaghetti sauce canning recipe is flavored with meat and mushrooms, for a traditional Italian ragu that is a perfect pantry staple. It’s a versatile foundation sauce that is great served on pasta or polenta, in lasagna, stuffed shells, ziti or other baked casseroles, and more. This meaty mushroom ragu is adapted from and and based on a tested USDA spaghetti sauce canning recipe. I’ve scaled this up to a double batch that fills my pressure canner [https://amzn.to/3XSHVIM] (18-19 pints, and sometimes a bit of leftover sauce to enjoy right away). You can of course make a smaller batch if you prefer… just halve all the quantities listed.
View Recipe
Bread & Butter Pickles
This traditional homemade bread & butter pickle recipe features cucumbers & onions, simply flavored with warm turmeric & sweet spices.
View Recipe
Garlic and Herb Potatoes (Pressure-Canning Recipe)
This easy raw-pack pressure canning recipe makes flavorful ready-to-serve canned potatoes. It's adapted from a published & tested recipe by Ball. For simplicity, the quantities given are per quart jar, but you need to do at least two quarts at a time for safe processing. You can also use pint jars (divide the quantity by two). If you can pints, you need to process least four pints per batch for food safety.
View Recipe
Spiced Summer Peaches
An easy, beginner-friendly raw-pack water-bath canning recipe for peach slices or halves in a light cinnamon syrup. The syrup won't overpower the flavor of the peaches, just adds a light spice to the fresh fruit flavor. Each quart jar takes about 2½ lbs of fresh peaches, or 1¼ lbs per pint jar. The syrup recipe should be enough for a full 7 quart canner load, or a smaller batch of slices and then a batch of peach nectar.
View Recipe