waterbath canning

Pickled Beets

Beets (enough to make 3 quarts)

sugar

cinnamon

whole allspice

salt

vinegar

water

Water bath canner

Canning jars, seals, and rings

Ladle and bubble tool

Step 1

Wash beets, keeping taproot and 2” of stem. 

Step 2

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

Step 3

Step 4

Step 5

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.   

Hot Pack only

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. 

Step 6

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

Step 7

Step 8

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.  

Step 10

Raw Pack only

Pickling Spice

Tbsp. mustard seed

Tbsp. whole allspice

coriander seed

cloves

ginger

red pepper flakes

bay leaves

Try this pickling spice recipe in your pickles instead of buying a pre-made pickling spice. To use, the spices are usually tied in a cheesecloth bag and cooked to release the flavors, then removed before canning.

This Bread &amp; Butter Pickle Recipe makes great sweet pickles for topping sandwiches or just munching. Yum!

Bread & Butter Pickle Recipes

cucumbers

onions

turmeric

celery seed

peppercorns

Ice cubes

Crinkle cutter (optional)

Layer cucumbers, onions, and salt in large bowl.  

Cover with ice cubes and let sit 1–2 hours on the counter. (Cover with a towel.) 

Drain and rinse cucumbers/onions. Drain well.   

Preparing Cucumbers 

Combine vinegar, sugar, and seasonings in a large pot. Bring to a boil. 

Add cucumbers and onions to vinegar mixture. 

Pack into hot jar, leaving 1/4” headspace.  

Remove air bubbles, wipe the 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.   

Canning Procedure (Hot Pack)

This recipe is a plain tomato juice with no added vegetables. Quantity - About 23 pounds of tomatoes will give you 7 quart jars.

Canning Tomato Juice in a Water Bath Canner

Tomatoes

Lemon Juice (or citric acid, for acidification)

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.

Wash your tomatoes, core and cut off any blemishes or damaged spots. 

Cut tomatoes into quarters, add a single layer to a pot and bring to a boil. Crush to bring out the juices. 

Continue to cut the rest of the tomatoes and add them to the pot. When all are added to the pot simmer for 5 minutes.

Remove the skins and seeds by running through a food mill. 

Making the Juice

If needed reheat the juice so it is hot going into the hot jars and canner. 

Add bottled lemon juice to each jar.  1 Tablespoon per pint, 2 Tablespoons per quart.

Add salt to each jar if desired.  1/2 teaspoon per pint, 1 teaspoon per quart.

Bring tomatoes back to a boil iff needed before filling jars.

Fill the jars with tomato juice. Leave a 1/2 inch headspace.

Wipe the rims of your jars clean with a paper towel or cloth.

 Put on the canning lids and seals.

Process according to the chart below.  You’ll be adjusting the processing time depending on your altitude.  

Canning Tomato Juice

This spicy BBQ Sauce recipe is a great use for your leftover Cowboy Candy syrup and it is so good, you could just eat it out of the jar!

Cowboy Candy BBQ Sauce (using leftover Cowboy Candy Syrup) Canning Recipe

Cowboy Candy syrup

tomato sauce (you can use commercially canned (29 ounces))

tomato paste

brown sugar (packed)

worcestershire sauce

white vinegar apple cider vinegar, if you prefer)

molasses

honey

tsp liquid smoke

onion powder

garlic powder

paprika

Put all ingredients in a large pot and bring to boil, stirring often.

Reduce heat and simmer for 20-40 minutes, stirring often, or until your sauce reaches desired consistency.

Cooking Instructions

Ladle BBQ sauce into hot, sterile jars (half pint or pint), leaving 1/2 inch headspace.

Wipe rims clean with a damp cloth. Put lids on jars and bands FINGERTIGHT ONLY. Do not overtighten.

Place jars in prepared pot with a rack on the bottom, and simmering (not boiling) water that will cover the jar by at least 2 inches when all are submerged.

Place lid on pot and let the water reach a rolling boil. Boil for 20 minutes (adjust times for your elevation based on chart below)

Turn off heat and let sit for 5 minutes.

Carefully remove jars and place them on a towel on your counter. Let sit overnight or until completely cooled.

Water Bath Canning Instructions

Use your favorite port in this recipe. We used tawny port. Don’t omit the lemon juice in the recipe. The acid is needed to react with the pectin to encourage setting.

Port Wine Jelly

port wine

lemon juice

granulated sugar

pouches (177 ml liquid fruit pectin)

Remove lids and neckbands from jars and set aside. Fill a stock pot three quarters full with water and bring to a rolling boil on high heat. Using rubber-coated jar lifting tongs, dip each jar in boiling water for 10 seconds. Remove each jar and invert onto a clean dry hand towel. Repeat this process with lids and neckbands, using regular tongs. Once the jars and lids are removed from the water, they should dry almost immediately from the heat. Make sure they are all completely dry before filling jars. Discard boiling water, rinse pot with cool water and wipe out. Use the same pot to make the jelly.

Prepare the jars

Place the wine, lemon juice and sugar in a large pot and bring to a boil over high heat. Stir slowly and constantly with a large spoon. Keep on a hard boil for one minute. Remove from heat and stir in pectin until ingredients are thoroughly combined, skimming off any bubbles or foam. Note: stir at a slow pace to prevent bubbles from forming. Don’t stir vigorously or whisk.

While mixture is still hot, ladle into clean half pint jars leaving about 1/4 inch (6mm) headroom in each one. A skin will form on the jelly liquid as it cools in the pot, so stir as needed to keep it from setting up during this process. Wipe rims of jars with a damp towel as you fill them and cover each with lid, and close with a neckband and tighten. Using a water bath canning pot with a rack or the same stock pot used for sterilizing jars, submerge filled jars in boiling water for 10 minutes. Turn off heat and let jars sit in water for at least 5 minutes. Carefully remove jars from water using jar-lifting tongs and place onto a heat-proof surface to cool. You will hear the canning lids pop as they each seal. After about 30 minutes, check each jar to make sure the top centers have been pulled downward and sealed. If you don’t think the jar has sealed, reprocess in the boiling water, or refrigerate and eat within 3 weeks.

Store sealed jelly in a cool dry place, and refrigerate after opening.

Make the jelly

Use this anywhere you would use a classic relish.  Plenty of heat and flavor.  Makes 6 half pints.

Jalapeño Relish Recipe

jalapeños (seeds removed and finely chopped)

red or orange bell pepper (finely chopped)

onion (finely chopped)

garlic (minced)

apple cider vinegar

white vinegar

mustard seeds

celery seeds

Prep.  Heat your canning jars. You can do this by washing them in hot, soapy water and then placing them in a simmering water bath canner for 10 minutes. Keep the jars hot until ready to use. Prepare the lids and bands according to the manufacturer’s instructions.

Combine. In a large pot, combine the chopped jalapeños, peppers, onion, garlic, apple cider vinegar, white vinegar, sugar, mustard seeds, celery seeds, turmeric, and salt.

Cook.  Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.  Reduce the heat and simmer for 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.

Fill jars.  Carefully remove the hot jars from the water bath canner using a jar lifter. Place a canning funnel over the mouth of one jar, and ladle the hot relish into the jar, leaving a ½-inch headspace. Use a bubble remover tool or a non-metallic spatula to remove any air bubbles by gently inserting it into the jar and moving it around the edges.

Clean rims and place lids. Wipe the rim of the jar with a clean, damp cloth or paper towel to ensure it is free of any relish residue. Place the lid on the jar, then screw on the band until it is fingertip tight.

Process. Place the filled jars back into the water bath canner, making sure they are covered by at least 1 inch of water. Bring the water to a full, rolling boil. Process the jars in the boiling water for 10 minutes (adjust the time for altitude as needed). After processing, turn off the heat and remove the canner lid. Let the jars sit in the water for 5 minutes to adjust to the temperature change.

Cool. Use a jar lifter to carefully remove the jars from the canner and place them on a towel or cooling rack, making sure they are not touching each other. Allow the jars to cool undisturbed for 12 to 24 hours. Check the seals by pressing down on the center of each lid. If the lid does not pop back, it is sealed properly.

Store. Label your jars with the content and canning date. Store in a cool, dark place. Wait at least 2 weeks for the flavors to develop before using.

Never cared for pickle relish but this is so good. So far out on cheeseburgers, hot dogs and ham sandwich. Whole family lives it. Thank you for the recipe

Top 9 waterbath canning recipes from across the web

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

Top Tags

Pickled Beets

Quick, Fresh-Pack Dill Pickles

Pickling Spice

Pickling Spice

Bread & Butter Pickle Recipes

Canning Tomato Juice in a Water Bat...

Cowboy Candy BBQ Sauce (using lefto...

Port Wine Jelly

Jalapeño Relish Recipe

Top 9 waterbath canning recipes from across the web

The most viewed waterbath canning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pickled Beets

Quick, Fresh-Pack Dill Pickles

Pickling Spice

Pickling Spice

Bread & Butter Pickle Recipes

Canning Tomato Juice in a Water Bat...

Cowboy Candy BBQ Sauce (using lefto...

Port Wine Jelly

Jalapeño Relish Recipe

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