Roasted Eggplant, Pepper, & Tomato Puttanesca Sauce (Water-Bath Canning Recipe)
This roasted vegetable puttanesca sauce is a rare find… it's a safe and tested water-bath canning recipe from Ball that will help you when your garden is overflowing with eggplant, sweet peppers, and tomatoes! Try this piquant sauce on pasta, as a simmer sauce for chicken or pork, or served over grilled or broiled fish for an easy meal-in-a-jar from your pantry!
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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.
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Bread & Butter Pickles
This traditional homemade bread & butter pickle recipe features cucumbers & onions, simply flavored with warm turmeric & sweet spices.
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Enchilada Roja Sauce
This makes a big batch of rich, smoky-sweet authentic red enchilada sauce. You'll need a pressure canner to can this safely, but you can always freeze it in meal-size portions or wide-mouth jars, or have a giant fiesta! This recipe is based on a tested recipe from Ball, with only substitutions or changes made in the dry seasoning, varieties of peppers, and the total recipe volume that are generally considered safe.
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Easy Strawberry Fig Jam
This jam is made with figs and strawberry jello. Tastes just like strawberry jam!
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How to preserve Beetroot
In this recipe you will learn how to preserve beetroot for wintertime.
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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.
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Roasted Tomatillo Salsa Verde
This is a beginner-friendly water bath canning recipe for a delicious and zesty green salsa. Adapted from the Ball Canning roasted salsa verde recipe so that a #10 can of tomatillo puree can be substituted for the roasted tomatillo if you are making this out of season or don't have access to fresh tomatillos. If you are canning this recipe, you can increase the amount of lime juice or tomatillo but do not increase the other ingredients (any low-acid ingredients can be reduced to taste and spices omitted, but not the lime and tomatillo). If you are freezing the salsa or using it fresh, feel free to modify or adjust any ingredients to taste.
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