canning recipes

Put up a few jars of this yummy caramelized onion jam -- by way of canner or freezer -- to treat your inner allium lover!

Caramelized Onion Jam Recipe with Balsamic Vinegar

yellow onions, sliced

Tablespoons extra virgin olive oil

granulated organic cane sugar

balsamic vinegar

Tablespoon finely minced summer savory, or try a combination of thyme and rosemary

sea salt

½ teaspoon pepper, crushed

Put olive oil and onions in a large,...

Put olive oil and onions in a large, heavy bottomed saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes.

Add sugar and balsamic vinegar and cook until...

Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.

Cool then transfer to an airtight container. Store...

Cool then transfer to an airtight container. Store in the refrigerator for up to a week.

Cool jam and transfer to a freezer safe...

Cool jam and transfer to a freezer safe container. Be sure to leave sufficient headspace for expansion. Freeze for up to 6 months.

Test pH. (See notes.)

Ladle hot jam into sterilized half pint jars,...

Ladle hot jam into sterilized half pint jars, leaving about ½” headspace. Wipe rims clean and place prepared lids and rings on finger tight.

Process in a water bath canner at a...

Process in a water bath canner at a rolling boil for 15 minutes.

After processing, carefully remove jars and allow to...

After processing, carefully remove jars and allow to cool undisturbed for 24 hours. Check for seal and store in pantry for up to a year; refrigerate after opening.

How to can Saskatoon Berries (also known as juneberries or service berries) in a simple syrup.

Canned Saskatoon Berries

Saskatoon berries

water

white sugar

Clean Saskatoon berries, removing all leaves, stems, or...

Clean Saskatoon berries, removing all leaves, stems, or blemished berries.

Sterilize jars, rims, and lids.

In a separate pot, combine water and sugar....

In a separate pot, combine water and sugar. Cook until the sugar dissolves and the water has boiled for 1 minute.

Add cleaned Saskatoon berries to hot, sterilized jars,...

Add cleaned Saskatoon berries to hot, sterilized jars, filling to the bottom of the rim.

Fill jars with very hot water and sugar...

Fill jars with very hot water and sugar mixture, leaving 1/2 inch or 1 centimeter headspace. Seal with rims and lids.

Transfer to the boiling water bath and boil...

Transfer to the boiling water bath and boil for 10 minutes.

Remove and let sit for 24 hours. Put...

Remove and let sit for 24 hours. Put any jars that don't seal in the fridge for immediate use.

Make and can homemade concord grapes the easy way. No blending or mashing. Just delicious fresh colorful grape juice to savor all year long!

Homemade Canning Grape Juice Recipe

concord grapes

sugar

Wash and clean grapes. Remove any stems.

Measure out around 2 cups of grapes per quart jar.

Add 1/2 cup of sugar per jar.

Pour boiling water over grapes, to within 1 inch of the top of the jar.

Place new lid and a ring on each jar. Place jars in a water canning bath.

Process in water canning bath for 10 minutes.

Remove jars and cool. Store jars out of direct sunlight for 3-4 weeks.

After jars stand for 3-4 weeks, open jar, strain out grapes and enjoy.

Store open, unused juice in fridge for up to a week.

After I remove the jars, you said to place in pantry or cupboard 3-4 weeks. Does the area for the jars need to be cold or can they sit on my shelf in the kitchen

Easy and delicious peach butter, perfect for summer, with canning instructions included!

Crock-Pot Peach Butter Recipe

peaches* (skin and pit removed)

brown sugar

½ tsp cinnamon

lemon juice

tsp vanilla extract

Place your chopped peaches into a large crockpot or slow cooker. Add the brown sugar, cinnamon, and lemon juice. Stir until combined.

Cook on low for 6 hours, or until the peaches are soft. Stir the peaches occasionally so that the bottom of the crock-pot does not scald.

Add in your vanilla. Use an immersion blender to puree your peaches until you get the desired consistency. I like mine to be thick, but without lumps.

Allow the peach butter to cool to room temperature and then pour into jars. Refrigerate for up to 2 weeks and enjoy on pancakes, waffles, in oatmeal or, on toast.

If you are canning, prepare glass jars once the peach butter has been pureed. Fill your jars and process for 10 minutes (adjust for altitude). This recipe should make 6-8 half-pint mason jars, depending on how long you cook down the peach butter.

Top 4 canning recipes recipes from across the web

The most viewed canning recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramelized Onion Jam Recipe with B...

Canned Saskatoon Berries

Homemade Canning Grape Juice Recipe

Crock-Pot Peach Butter Recipe

Top 4 canning recipes recipes from across the web

The most viewed canning recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramelized Onion Jam Recipe with B...

Canned Saskatoon Berries

Homemade Canning Grape Juice Recipe

Crock-Pot Peach Butter Recipe

The most viewed canning recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine