home canning

Canning Stewed Tomatoes

tomatoes (enough to make 4 quarts of prepared tomatoes)

onions (optional)

celery peppers

Tbsp. sugar

salt

Lemon juice

Pressure Canner

Canning jars, seals, and rings

Ladle and bubble tool

Before you start.

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Step 1

Step 2

Roughly chop tomatoes. Put in large stock pot. 

Step 3

Add chopped onion, vegetables, salt, and sugar. 

Step 4

Step 5

Pour hot tomatoes into hot jar, leaving 1/2” headspace. 

Step 6

Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart). 

Step 7

Remove bubbles, wipe rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below. 

Hot Pack only

Canning Soup

Meats (like beef, seafood, poultry, etc.)

Vegetables & beans

Broth (like chicken broth, beef broth, canned tomatoes, water, etc.)

Spices & seasonings

Pressure canner

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Precook meats by covering with water or broth. Boil until tender. Remove bones.

Precook vegetables according to hot pack instructions for that vegetable.

Precook beans by covering with water by several inches. Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain. 

Combine all solid ingredients with seasonings and your choice of broth, tomatoes, or water.  You will need at least 2 times more liquid than solid ingredients.  

Fill jar half of the way with solid ingredients.

Top off jar with broth, leaving 1” headspace. 

Step 8

Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below. 

For a Hot Pack

Canning Chicken or Rabbit

Chicken or rabbit ((boneless

Canning salt (optional)

Water

Pressure canner

Sharp knife or kitchen shears

Pack raw chicken into hot jars, leaving 1 1/4” headspace. 

Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

Remove bubbles, wipe the rim clean, and place on seal and rings.

Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions. 

For a Raw Pack

Pack chicken into hot jars, adding boiling water or broth. Leave 1 1/4” headspace.

Remove bubbles, wipe the rim clean, and place on seal and ring.

Homemade Chicken Soup

chicken broth

chicken,

vegetables ((I use 1 cup celery, 2 cups carrots, and 1 cup onion))

Salt and pepper ((to taste))

Other seasonings ((optional))

Stock pot

Place chicken broth and chicken in stock pot. Bring to a boil.

Add vegetables to stock pot. Bring to a boil.

Top off jar with broth, leaving 1” headspace.

Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below.

For Hot Pack

Pickled Beets

Beets (enough to make 3 quarts)

sugar

cinnamon

whole allspice

vinegar

water

Water bath canner

Wash beets, keeping taproot and 2” of stem. 

Boil the beets until tender, about 25–35 minutes. 

Slice or chop beets to desired size. Keep hot.  

Preparing Beets 

Combine vinegar, water, sugar, and seasonings in a saucepan. 

Bring brine to a boil. Simmer for 15 minutes. 

Prepare Brine  

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.  

Canning Procedure 

Cover beets with hot brine, leaving 1/2” headspace. 

Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.   

A decadent blend of peaches and raspberries with just a hint of almond ... oh my! This is the jam you will want in the middle of winter. So easy to make and preserve so that you can enjoy it many, many months from now. Or ... Holiday Gifts!

Blushing Peach Jam

peaches (peeled, pitted, and crushed)

red raspberries (crushed)

lemon juice

white sugar

6-oz. liquid fruit pectin

almond extract

Sterilze jars and lids in boiling water or dishwasher on hottest &quot;sterlize&quot; setting.

In the meantime, to the peaches add 2 tablespoons lemon juice. Let stand while preparing raspberries.

Add the remaining 2 tablespoons lemon juice to the raspberries.

Combine peaches and raspberries with sugar in a heavy saucepan. Mix well and bring to a boil. Boil hard for 1 minute.

Remove from heat and add pectin. Stir and skim; add a few drops of almond extract.

Pour into hot jars leaving 1/4-inch headspace.

Process in boiling bath for 10 minutes. Yield: 4 half-pint jars jam.

You&#x27;ll love these crunchy homemade dill pickles. Make either simple refrigerator pickles or process them for long term shelf life.

Dill Pickles - Homemade Recipe

lbs 4-6 inch cucumbers

sugar (optional)

Canning Salt

5% white vinegar

Green Dill Heads (one per jar)

TBL Whole Pepper Corns

TBL Mustard Seed (yellow)

TBL Allspice

TBL Coriander

TBL Dill Seed

Bay Leaves

This recipe is the perfect complement to add interest to any meal.  Add a sweet savory flavor with sweet pickle relish.

Sweet Pickle Relish for Canning

Cucumbers, chopped

Onions, chopped

Bell Peppers, chopped

Salt

White Organic Sugar

TBS Celery seed

TBS Mustard seed

White Vinegar

Pickle Crisp (optional)

Canning Spaghetti Sauce

tomatoes

beef (optional)

onion

garlic,

celery

oregano

parsley

Tbsp. basil

bay leaves (remove before filling jars)

brown sugar

vegetable oil (or some spray oil)

Simmer tomato sauce until thickened (20 minutes to 1 hour), stirring often.  

Brown meat with chopped onion and vegetables and minced garlic (meat optional). 

If meat is not desired, sauté onion and vegetables in oil until tender.  

Add cooked meat and vegetables to sauce. 

Stir in seasonings. Bring back to a boil.  

Fill hot jar with spaghetti sauce (remove bay leaves), leaving 1” headspace.  

Remove bubbles. Wipe the rim clean and place seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to the directions below. 

Canning potatoes is a great way to have homemade convenience food.

Canning Potatoes

potatoes (approx 20 pounds = 7 quart jars)

salt (optional)

Large Pot

Canning Lids and Rings

Funnel, Lid lifter, Jar lifter, Bubble tool

Ladle

Canning Jars

Potato Peeler or Paring Knife

Cut potatoes into 1–2” pieces, placing potatoes in water. Drain.  

Add water and bring to a boil. Cook small pieces 2 minutes or large pieces/whole potatoes up to 10 minutes, to heat through.

Fill jar with hot potatoes. Add canning salt (1/2 tsp. per pint or 1 tsp. per quart). 

Cover hot potatoes with fresh boiling water, leaving 1” headspace. 

Remove bubbles. Wipe the rim clean and place on seal and ring.  Place jar in the warm canner. Proceed to fill all jars.  Process in a pressure canner according to the instructions below.  

Hot Pack Only

Home canning green beans is easy with a pressure canner. You’ll need about 14 pounds of beans for a canner load of 7 quarts.  

Canning Green Beans

lb green beans

Funnel, lid lifter, jar lifter, bubble tool

To get started.

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions.   Including more detailed information and step-by-step instructions on how a pressure canner works.

Rinse beans in cold water. Snap beans to desired size. 

Add canning salt to jars (1/2 tsp. for pints, 1 tsp. for quarts). Pack beans tightly into jars. 

Fill jar with clean boiling water, leaving 1” headspace.  

Remove bubbles. Wipe the rim clean and place on seal and ring.  

Place jar in the warm canner. Proceed to fill all jars.  

Process in a pressure canner according to the instructions below.   

Rinse beans in cold water and snap beans to desired size. 

Put beans in a pot of boiling water. Boil 5 minutes. 

Add canning salt to the jar (1/2 tsp. for pints, 1 tsp. for quarts). 

Pack beans loosely into jar (don’t squish). 

Cover with clean boiling water, leaving 1” headspace. 

Remove bubbles, wipe the rims clean and place on seal and ring.  

Process in a pressure canner according to the instructions.  Processing time is listed below.  Be sure to adjust for your altitude.

Canning Fish

Clean fish, removing head, tail, fins, and scales. (Or purchase pre-cleaned fish.) 

Wash well and cut fish into jar-length pieces.

Soak fresh fish in salty brine. (Optional. Use 1 cup salt to 1 gallon water.)

Pack fish into hot jar, putting skin sides next to glass and leaving 1” headspace. (If you didn&#039;t brine the fish, you can add 1 tsp. salt per pint or 1/2 tsp. salt per half pint.)

Wipe the rim clean and place on your seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions. 

Quick, Fresh-Pack Dill Pickles

cucumbers (3-4” long)

vinegar (5% acidity)

Tbsp. pickling spice mix

mustard

dill ((1 to

Cheesecloth

Wash cucumbers, slicing off the blossom ends. 

Dissolve 3/4 cup salt in 2 gallons water.  

Soak cucumbers in saltwater for 12 hours. 

Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water in pot. 

Place pickling spices in cheesecloth in pot. Add to the pot and bring brine to a boil. Lower heat and simmer. 

Add mustard seed (1-2 tsp. per pint) and dill (1 to 1 1/2 heads per pint or 1 to 1 1/2 tsp. seed per pint). 

Step 9

Fill jars with brine, leaving 1/2&quot; headspace.  

Top 21 home canning recipes from across the web

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Top Tags

Canning Stewed Tomatoes

Canning Soup

Canning Chicken or Rabbit

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Pickled Beets

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Dill Pickles - Homemade Recipe

Sweet Pickle Relish for Canning

Canning Spaghetti Sauce

Canning Potatoes

Canning Green Beans

Canning Fish

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Top 21 home canning recipes from across the web

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

Top Tags

Canning Stewed Tomatoes

Canning Soup

Canning Chicken or Rabbit

Homemade Chicken Soup

Pickled Beets

Blushing Peach Jam

Dill Pickles - Homemade Recipe

Sweet Pickle Relish for Canning

Canning Spaghetti Sauce

Canning Potatoes

Canning Green Beans

Canning Fish

Quick, Fresh-Pack Dill Pickles

Pickling Spice

Making & Canning Tomato Sauce

Pickling Spice

Strawberry Vanilla Preserves

Bread & Butter Pickle Recipes

Canning Tomato Juice in a Water Bat...

Canning Tomatoes Raw Pack

How to Can Applesauce

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