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.

Fresh, bright &amp; delicious, this Homemade Roasted Tomatillo Salsa Verde is perfect as a flavorful dip or sauce. So easy to make with so many uses!EASY - This is such an easy recipe to make the best salsa verde! It&#39;s very versatile and flavorful. The skill level reflects the regular roasted salsa verde recipe. If you&#39;re looking to can this recipe, the recipe will take longer to complete and will require a few extra steps and equipment for canning.

Easy Roasted Tomatillo Salsa Verde

tomatillos

poblanos

jalapenos (for an extra spicy kick)

red onion

vegetable oil

garlic

¼ tsp ground cumin

cilantro

lime (you may not need to use the whole lime)

tbsp white vinegar (only if you're canning the recipe)

Salt

Remove the husks from the tomatillos and wash them in warm water to remove the sticky residue. Also wash the poblano and jalapeno peppers.

Place the tomatillos and peppers on a napkin and pat dry.

Peel and cut the onion into quarters.

Preheat the oven to 450 °F / 232°C.  Line a baking sheet with non-stick foil and brush it with some oil.

Place the tomatillos, poblano peppers, jalapenos, and onion on the lined baking sheet. Drizzle some oil on top and a generous sprinkling of salt and toss to mix and coat evenly.

Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet as well.

Roast the tomatillos in the oven for about  20 - 25 minutes, flipping them once half way through. The time is a guideline - the tomatillos and peppers should be roasted until there is a nice char on them, and are softened.

Remove the baking sheet from the oven and let it cool.

Remove the stems from the poblano and jalapeno peppers (de-seed the jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic cloves from the foil and let them cool.

OPTIONAL - Remove the skins if you like (I don&#39;t do this).

Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, sugar and juice of ½ lime in a food processor.

Pulse until everything is evenly chopped. Taste and add more lime juice if needed, and season with salt. Pour the salsa into an air-tight container or glass jar and store in the fridge until needed.

Pour into a serving dish and serve.

Roasted Tomatillo Salsa Verde (makes about 1½ cups)

Once the salsa verde is processed in the food processor, transfer the salsa into a pot.

Stir in the white vinegar and bring the salsa verde to a boil over medium-high heat. Lower the heat and let it simmer for about 10 - 15 minutes, stirring frequently.

Place the canning jars in a canning rack and submerge them in the water in your canning pot. Simmer the water at 180°F / 83°C to preheat the jars.

Pour the hot salsa into the warmed canning jars, leaving ½ inch gap between the salsa and the lid. Gently tap the jars on the counter to remove any trapped air bubbles.

Wipe the rims of the jars with a damp, clean cloth to remove any salsa.

Close the jars with the lids until finger-tip tight.

Place the jars in the canning pot and fill with water, until there&#39;s 1 - 2 inches of water above the lid. Bring the water to a boil over medium heat, and let the water gently boil for about 15 - 20 minutes.

Turn off the heat and let the jars sit in the water for about 5 minutes before removing them from the water. Rest the jars for a further 12 - 24 hours at room temperature.

Test the lids to see if they have sealed properly. If properly sealed, they can be stored in a cool, dark place for up to 12 months.

OPTIONAL - For canning salsa verde (preferably, double the recipe)

Really great salsa..been looking for ways to make it, and this turned out to be the one I was looking for.  Thank you

Love love this one a little spicy but very tasteful

This is the best recipe &amp; simple to make!

Excellent recipe! I made the salsa and went ahead and used it to make the green enchilada sauce recipe but not before I kept a little of the salsa aside to eat with chips. It was nice and spicy and so very full of flavor. 
A real keeper.  I'll be making more of this very soon!

Wow! This was my first time making a green salsa. This was FANTASTIC!! We tested it without the cumin and garlic, and for sure it needed it. We added the roasted garlic and the spices. Wowza! Just incredible. I had never used tomatillos before either. The whole shopping and then peeling and washing and then roasting was really cool. Brushing the peppers and tomatillos really helped get the roasted color on them too. We ended up with some juices in the roasting/broiler sheet. We scraped and went ahead and added it for more flavor. This gave us exactly 1 mason jar, 160z, of green salsa. Tomorrow we will use it to make poblano quesadillas! But it’s so delish all by itself with chips. Thank you for this awesome recipe and experience!!

Made a short (1/3) batch and it came out perfect. Reminded us of the salsa verde we had in the streets of Mexico. Brilliant

Delicious! The best salsa verde I've ever had, it makes amazing enchiladas! I used homegrown tomatillos, pablanos, onions and jalapenos. I will definitely be making more and canning it.

Fantastic recipe !!  i added some red asian tia bird chillies ,cheicken stock and roasted a tomato with all the other stuff and added it all together and pureed. Thank you so much and im happy i found your on google images .   

Regards,
Rene ,   Florida

Mixed with some coleslaw sauce and shredded cabbage on fish tacos......yum!

We enjoyed the recipe! The poblano peppers roasted fine in the oven. I usually just rinse the peppers really well; sometimes I use a little soap diluted with water to clean then. My husband put them in  a bowl and covered them with plastic wrap. I like to remove the black parts, too. [A lot of cooking is trial and error, yet that's how new recipes are discovered:) By the way, roasted garlic was a amazing!]

Best salsa verde recipe I've come across, flavor was perfect.

I looove this recipe! One of the best Verde sauces I have ever had!
Made it to go with taco night and people couldn't stop eating it. I am going to try and can it today. Hoping for the best! Thank you for an awesome recipe!

Top 5 canning recipes recipes from across the web

The most viewed canning recipes recipes by Recipe Cart users, saved from over 20,000 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

Easy Roasted Tomatillo Salsa Verde

Top 5 canning recipes recipes from across the web

The most viewed canning recipes recipes by Recipe Cart users, saved from over 20,000 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

Easy Roasted Tomatillo Salsa Verde

The most viewed canning recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine