canning recipe

The best homemade pizza sauce for canning recipe ever! Made with all fresh ingredients, this made from scratch pizza sauce is a wonderful addition to the home pantry.

Homemade Pizza Sauce For Canning

lbs. Fresh Roma Tomatoes

Large Onions, minced (about 3 cups)

Cloves Garlic, minced

Tbsp. Olive Oil

Peppercorns,

Sugar

Tbsp. Oregano

Tbsp. Parsley, chopped

Tbsp. Basil, chopped

Rosemary

Sea Salt

Tbsp Pure Lemon Juice (for EACH jar)

Peel and puree fresh tomatoes, set aside.

Mince onions and garlic; place both into a...

Mince onions and garlic; place both into a large metal stock pot with 6 Tbsp Olive Oil. Saute' in oil on medium until translucent and tender.

Add tomato puree, mix well.

Add remaining dry ingredients, stir to mix well.

Bring pot to a boil, reduce heat to...

Bring pot to a boil, reduce heat to simmer on medium-low for about 2+ hours. (Simmer to reduce by at least 1/2 to create a "thicker" sauce; stirring occasionally).

Once to desired thickness, add Lemon Juice to...

Once to desired thickness, add Lemon Juice to hot sterile jars, ladle to 1/2 inch headspace.

Wipe rim with clean damp cloth, place on...

Wipe rim with clean damp cloth, place on lid and tighten to finger tight.

Place in water bath canner bring to a...

Place in water bath canner bring to a boil.  Process for 25 minutes.

Remove canner, place on towel on counter, allow...

Remove canner, place on towel on counter, allow to cool 12-24 hours.

Check seal, label and store.

A delicious tomato chutney recipe that&#39;s basically a ketchup substitute, full of complex flavors and a little heat. Everybody who tries it agrees it is amazing - be prepared to give lots away!

Addictive Tomato Chutney Recipe

tomatoes, (peeled,

onions

garlic ((about a medium sized head))

raisins, ((chopped in processor))

brown sugar, ((LOWER SUGAR VERSION: 1/2 cup))

white sugar ((OMIT FOR LOWER SUGAR AND SUB 1/4 cup honey))

apple cider vinegar

salt

lime, (zested and juiced)

ginger

hot pepper flakes (or to taste**)

cumin

black pepper

Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.

Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).

Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.

To Can: Prepare water-bath canner, lids and jars. (Refer to this complete water-bath tutorial here.)

Ladle the chutney into 1/2 pint canning jars leaving 1/4&quot; headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.

Once all the jars are added, bring the canner to a boil for 10 minutes (both half-pints and pints), adjusting heat as needed to keep a medium boil (not too hard).

When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.

To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.

These traditional bread and butter pickles are pretty simple to make and packed with amazing flavor! And when they&#39;re canned, they last the entire season long as well as the next!

How to Can Bread and Butter Pickles

cucumbers

vinegar

water

sugar

½ tsp turmeric

½ tsp whole cloves

tsp celery seed

tsp mustard seed

½ tsp red pepper flakes

In a large bowl, combine the sliced cucumbers, onion, and ½ cup salt. Mix to incorporate and pour into a large colander. Set inside a large bowl for 3 hours to drain excess water.

After 3 hours, discard the drained liquid. Rinse the cucumbers and onion well and allow to drain.

Prepare the water bath, 8 pint jars, lids, and rings.

In a 4-quart kettle, combine the vinegar, water, sugar, turmeric, cloves, celery seed, mustard seed, red pepper flakes, and 2 tsp salt. Stir to dissolve the sugar and bring to a boil. Reduce to a simmer while preparing the cucumbers in jars.

Pack jars with rinsed and drained cucumbers and onions, leaving ½-inch headspace. Pour brine over prepared cucumbers and onions, still leaving that ½-inch headspace. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.

Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes. Check with the USDA canning guide and adjust the process time for altitude.

Remove from the water bath and cool for 12-24 hours. Remove rings to ensure a good seal and store for up to one year.

This easy canned tomato recipe for beginners is perfect for summer. Add this bruschetta to your pantry to brighten up charcuterie and snack boards all year!

Bruschetta in a Jar

plum tomatoes

garlic,

white wine vinegar

tbsp sugar

basil

oregano

tbsp balsamic vinegar

Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.

Bring all ingredients except for the tomatoes to a full rolling boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

If you&#39;re looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!

How to Can Pears

lb ripe pears

Have a water bath canner ready with hot water. Also, have sterilized jars with lids and rings at hand.

Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.

Prepare the syrup by combining the water and sugar in a saucepan. Whisk and bring to a simmer on the stove. Simmer until all the sugar is dissolved. Once the sugar is dissolved, reduce the heat and keep the syrup warm until the jars are ready.

Once all the pears and the syrup are ready, pack the pears into the four quart jars. Pack the pears, leaving ½-inch headspace at the top of the jar. Cover the pears with the hot sugar syrup. Fill the jars and cover the pears with the syrup retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 30 minutes.

Once the water bath time is completed, remove the jars from the water and allow them to cool at room temperature for 24 hours. Once cooled, ensure they are sealed and store them in the pantry for 12 to 18 months.

https://www.youtube.com/watch?v=jyTJLK2XQWE

If you're looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!

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Skip ahead:

00:00 Intro
00:16 Talking about pears
01:10 Preparing the syrup
02:06 Preparing the pears
05:58 Preparing the jars
09:09 Water bathing the jars
10:11 Removing the jars

INGREDIENTS

- 10 lb ripe pears
- 6 cups water
- 2/3 cup sugar

INSTRUCTIONS

- Have a water bath canner ready with hot water. Also, have sterilized jars with lids and rings at hand.

- Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.

- Prepare the syrup by combining the water and sugar in a saucepan. Whisk and bring to a simmer on the stove. Simmer until all the sugar is dissolved. Once the sugar is dissolved, reduce the heat and keep the syrup warm until the jars are ready.

- Once all the pears and the syrup are ready, pack the pears into the four quart jars. Pack the pears, leaving ½-inch headspace at the top of the jar. Cover the pears with the hot sugar syrup. Fill the jars and cover the pears with the syrup retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 30 minutes.

- Once the water bath time is completed, remove the jars from the water and allow them to cool at room temperature for 24 hours. Once cooled, ensure they are sealed and store them in the pantry for 12 to 18 months.

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

#pears #canning #preserving #summer #recipe

A simple way to preserve apples to enjoy all year long! You&#039;ll love how delicious homemade applesauce is.

How to Can Applesauce

Apples ((3 lbs., approx. 6 to 8 apples, of apples will give you around 1 qt. of applesauce))

Sugar (optional)

Remove stems and the blossom end of apple (this is on the bottom end of the apple in case you are confused), as well as any defective spots, then cut into quarters.  You do not need to peel or core the apples.

Wash quartered apples well.  I simply fill a dishpan full of apples with water and then after swishing them around a bit, I’ll take a handful of apples and rinse them under running water.  I continue doing this until all the apples are washed.

Dump your quartered apples into a kettle and add a small amount of water to it.  I typically add water until there is about ½ in. of it in the bottom of the kettle.  You basically just want a little bit of liquid in your kettle so that the apples don’t stick to the bottom as they start to cook.Cook over medium heat until soft and mushy, approximately 15 to 20 minutes.  (Should look like the picture in my blog post when they are done cooking).  Stir occasionally, especially when beginning to cook, to prevent sticking.

At this point you two options for turning the cooked apples into applesauce: a Victorio Strainer or a Food Mill.  I prefer using the Victorio Strainer because it’s super easy and does the job much more quickly than a Food Mill.  But either one works. VICTORIO STRAINER:Fill the top part of the Victorio Strainer with cooked apples.  Then turn the handle to push the apples through the sieve. This will remove the seeds and peels and give you a nice, smooth sauce. (Be sure to place containers in the appropriate places to catch both the applesauce and the discarded peels and seeds that come out of the strainer.)FOOD MILL:If you are using a Food Mill, place it over a kettle or bucket and then fill the food mill with the cooked apples.  Turn the handle to squeeze the apples and produce applesauce.  Continue turning, occasionally reversing the direction to clean the apples off the bottom of the “pan”.  (If you want to see pictures of how the Food Mill works, check out my post on how to make tomato juice.)Once all the applesauce is extracted from the apples, discard the peels etc. that are left in the food mill and continue with your next batch.

If desired, add sugar to sweeten your applesauce.  Some apples are sweet enough that there is no need for this.  We personally prefer the taste of homemade applesauce made with a tarter apple, so I always add sugar to taste.A good rule of thumb is to add 1/8 cup per quart and then increase from there until it’s as sweet as you want it.(I usually just pour all the applesauce into a big dishpan, add sugar, mix and then taste test and continue adding sugar until the applesauce is sweetened to my liking.)

Pour your homemade applesauce into jars- a wide funnel makes this less messy!  The jar should be full to the base of the neck.  

Wipe rim of each jar with a damp cloth to remove any applesauce residue that may be there.  (If there is even a slight bit of applesauce on it, it may not allow it to seal properly.)

Once you have 7 jars filled, place 7 metal canning lids in a small kettle.  Cover with water; bring to a boil.  Once water boils, use a fork to lift the jar lids out of the water- be careful not to burn yourself!- and place them on the jars.  (You can also purchase a Lid Wand that uses a magnet to lift the lids more easily.)  Secure each lid with a jar band/ring.  (The reason for heating the lids is to soften the rubber, allowing for a better seal.) I read recently that some of the newer lids actually recommend that you don’t boil them, so you probably should double check the instructions on the box of lids before doing this step.

Place up to 7 jars in canner.  Fill with enough hot water to cover the jars by 1 to 2 inches.  Turn burner on medium high heat.  Once the water starts to boil, reduce heat slightly and process both pints and quarts for 20 minutes.  Make sure the water is boiling gently and steadily the whole time.  You may need to adjust heat to keep the boil going nicely, but really, as long as it is boiling, you are fine.

After processing for 20 minutes, turn burner off.  Remove jars using jar lifter- you may want to have a dishrag in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or other padded surface.  (The reason for doing this is to protect your counter top from the super hot jars.)  Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch.  Do not move until jars are completely cool.

Jars should seal as they cool and you will typically hear a snap or pinging sound as the vacuum seal is formed.  Lids will be slightly concave when sealed.  To test the seal, lightly tap the center of the cooled jar lid.  If it is firm and does not move, it should be sealed.  If it pushes in, it didn’t seal properly.  You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible.After jars are completely cool, you can remove the rings.  Jars should be wiped clean before storing.

Canning blueberries is so easy! Learn how to can blueberries in a pressure or waterbath canner either in syrup or just water.

Canning Blueberries

blueberries ~

canning jars

new lids & rings

lifter

magnetic lid wand

pressure canner or waterbath canner

light syrup ~ 1 cup sugar (or honey) to 4 cups water

light syrup ~ 2 cups sugar (or honey) to 4 cups water

medium syrup ~ 3 cups sugar (or honey) to 4 cups water

heavy syrup ~ 4 3/4 cups sugar (or honey) to 4 cups water

Dissolve the sugar or honey in the water in a large sauce pan over medium heat. Bring the syrup to a boil then remove it from the heat and keep hot until needed.

Making the Syrup

Prepare your jars. Make sure they are clean and keep them hot until needed. Prepare your lids following the manufacturer's instructions.

Put the berries in the sink with enough water to cover. Swish them around in the water to wash off any dirt.

Remove any stems that might be still attached. Then I put them into a strainer over the sink to drain.

Getting Prepped

In the cold pack (or raw pack) method, you pack the cleaned blueberries into one hot jar at a time leaving a 1/2 inch of headspace.

Then fill the jar with boiling water or syrup, again, leaving a 1/2" headspace.

Wipe the rims with a clean, damp cloth, and seat the lids.

Then put on the rings, tightening them to finger tight.

Cold (or Raw) Pack Method

In the hot pack method, you put the blueberries into the boiling water or syrup for about a minute, then pack them into the hot jars.

Leave a 1/2" of headspace and then fill the jars with the boiling water or syrup.

Wipe the rim of the jar, seat the lids, and put the rings on finger tight.

Hot Pack Method

Add the amount of water to your canner that your directions tell you to.

Put the jars in the canner, then put on the lid and lock it.

Exhaust the air for the length of time specified in your instruction manual.

Add the weight and process at 6 pounds of pressure for 8 minutes for half pints, pints, 1 1/2 pints, and quarts.

Make sure you adjust pressure according to your altitude.

After processing time, remove the canner from the heat and allow to cool on it&#039;s own. When the pressure has dropped to zero, carefully remove the lid.

In a Pressure Canner

Place your jars into the water bath canner, add hot water until the jars are covered by 1 to 2 inches and put the lid on.

Bring the water to a full rolling boil, and process for 15 minutes for half pints and pints, and 20 minutes for 1 1/2 pints and quarts.

Make sure you adjust processing time according to your altitude.

In a Waterbath Canner

After processing, remove the jars from the canner lifting the jars straight up. Put the jars on a towel covered cabinet out of drafts, and leave undisturbed for a minimum of 12 hours.

After 12 hours, check the seals. If the seals are good, remove the rings, wash the jars, and label and date them.

If the jars are not sealed, you can reprocess them with new lids or simply refrigerate and use within 2 weeks.

After Processing

Your recipe is simple and understandable for a newly canner. Looking forward to canning my blueberries. Thank you.

I just canned blueberries in water.  In pint jars.  Why does it look like its just half juice?? Is that normal?  And how many jars do I use for a standard muffin recipe?  Do I drain and use?  Measure them?

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