Cajun Red Beans and Sausage (Canning Recipe)
Throw some rice in your rice cooker (or use your favorite stovetop recipe) and heat up a jar of these spicy Cajun red beans with smoky pork and andouille sausage for a hearty, warming dinner in almost no time at all. This pressure-canning meal-in-a-jar recipe is adapted from a tested recipe by Ball. I have changed the seasoning and modified the preparation steps and recipe volume somewhat from the original, while still following safe-canning practices.
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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.
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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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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.
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French Onion Soup (Pressure-Canning or Freezer Recipe)
This authentic bistro-style French onion soup is a safe pressure canning recipe or is ready to serve as a party-sized batch. Or, you can freeze portions for easy elegant meals!
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French Onion Soup (Pressure-Canning or Freezer Recipe)
This authentic bistro-style French onion soup is a safe pressure canning recipe or is ready to serve as a party-sized batch. Or, you can freeze portions for easy elegant meals!
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Zuppa Toscana – Sausage, Potato, Kale & White Bean Tuscan Soup Recipe
This pressure canning recipe for Zuppa Toscana is a flavorful, substantial soup that combines Italian sausage, potatoes, white beans and greens to make a delicious, pantry-ready meal. This recipe was developed using the guidelines in FNH-00065, "Canning Soups and Sauces", a bulletin released by the University of Alaska, Fairbanks Cooperative Extension, which permits using diced celery and onion in make-your-own brothy soup recipes, even though those two ingredients do not have listed individual processing times per the USDA Choice Soup canning guidelines. It has not been individually lab-tested but was written in accordance with these safe-canning guidelines. You can also skip the pressure canning steps, simmer the soup until done, and serve or freeze right away!
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