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Top 10 Best Canning Recipes

Top 10 Best Canning Recipes

Garden Tomato Relish Recipe

exps45373 TH1443685D43D Top 10 Best Canning Recipes

 

Ingredients

  • 10 pounds tomatoes
  • 3 large sweet onions, finely chopped
  • 2 medium sweet red peppers, finely chopped
  • 2 medium green peppers, finely chopped
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 4-1/2 cups white vinegar
  • 2-1/2 cups packed brown sugar
  • 3 tablespoons canning salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground Tone’s® Ground Cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
  2. Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag.
  3. Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes. Yield: 10 pints.

Freezer Berry Jam Recipe

exps10624 FP1641517D64 Top 10 Best Canning Recipes

 

Ingredients

  • 4 cups blueberries
  • 2 cups raspberries
  • 5 cups sugar
  • 2 tablespoons lemon juice
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin

Directions

  1. In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved.
  2. Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 3-1/2 pints.

Refrigerator Dill Pickles Recipe

exps45082 TH1443685D35A Top 10 Best Canning Recipes

 

Ingredients

  • 6 to 8 pounds pickling cucumbers
  • 40 fresh dill sprigs
  • 2 large onions, thinly sliced
  • 5 garlic cloves, sliced
  • 1 quart water
  • 1 quart white vinegar
  • 3/4 cup sugar
  • 1/2 cup canning salt

Directions

  1. Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
  2. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yield: 100 pickle spears.

Spicy Chunky Salsa Recipe

exps45373 TH1443685D43D1 Top 10 Best Canning Recipes

Ingredients

  • 6 pounds tomatoes
  • 3 large green peppers, chopped
  • 3 large onions, chopped
  • 2 cups white vinegar
  • 1 large sweet red pepper, chopped
  • 1 can (12 ounces) tomato paste
  • 4 jalapeno peppers, seeded and chopped
  • 2 serrano peppers, seeded and chopped
  • 1/2 cup sugar
  • 1/2 cup minced fresh cilantro
  • 1/2 cup bottled lemon juice
  • 3 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 3 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon hot pepper sauce

Directions

  1. In a large saucepan, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Drain and pat dry. Peel and finely chop tomatoes to measure 9 cups.
  2. In a stock pot, combine the tomatoes and remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
  3. Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 8 pints.

Texas Jalapeno Jelly Recipe

exps7634 HGC1753649D60 Top 10 Best Canning Recipes

 

Ingredients

  • 2 jalapeno peppers, seeded and chopped
  • 3 medium green peppers, cut into 1-inch pieces, divided
  • 1-1/2 cups white vinegar, divided
  • 6-1/2 cups sugar
  • 1/2 to 1 teaspoon cayenne pepper
  • 2 pouches (3 ounces each) liquid fruit pectin
  • About 6 drops green food coloring, optional
  • Cream cheese and crackers, optional

Directions

  1. In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven.
  2. Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly.
  3. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids.
  4. Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired. Yield: 7 half-pints.

Wild Plum Jelly Recipe

expsi1180 W101973175D04 08 2b Top 10 Best Canning Recipes

 

Ingredients

  • 5 pounds wild plums, halved and pitted
  • 4 cups water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 7-1/2 cups sugar

Directions

  1. In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand for 30 minutes or until liquid measures 5-1/2 cups.
  2. Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
  3.    Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 8 half-pints.

Cinnamon Blueberry Jam Recipe

exps2019 THCB64392D423 WEB Top 10 Best Canning Recipes

 

Ingredients

  • 1 pound fresh or frozen blueberries (about 1 quart)
  • 3-1/2 cups sugar
  • 1 tablespoon bottled lemon juice
  • 1/4 teaspoon ground Tone’s® Ground Cinnamon
  • 1/8 teaspoon ground cloves
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

  1. Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
  2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

Homemade Canned Spaghetti Sauce Recipe

exps49558 TH1789928D03 09 1b Top 10 Best Canning Recipes

 

Ingredients

  • 25 pounds tomatoes
  • 4 large green peppers, seeded
  • 4 large onions, cut into wedges
  • 4 cans (6 ounces each) tomato paste
  • 1 cup canola oil
  • 2/3 cup sugar
  • 1/4 cup salt
  • 8 garlic cloves, minced
  • 4 teaspoons dried oregano
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons dried basil
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons Worcestershire sauce
  • 2 bay leaves
  • 1 cup plus 2 tablespoons bottled lemon juice

Directions

  1. In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
  2. In a food processor, cover and process green peppers and onions in batches until finely chopped.
  3. In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
  4. Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.

Spiced Pickled Beets Recipe

exps48414 TH1789929D66A Top 10 Best Canning Recipes

 

Ingredients

  • 3 pounds small fresh beets
  • 2 cups sugar
  • 2 cups water
  • 2 cups cider vinegar
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice

Directions

  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-35 minutes or until tender. Remove from the water; cool. Peel beets and cut into fourths.
  2. Place beets in a Dutch oven. Add the sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the beet mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Discard spice bag.
  3. Carefully pack beets into hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 35 minutes in a boiling-water canner. Yield: 4 pints.

Orange Rhubarb Spread Recipe

exps31914 TH950745D31C Top 10 Best Canning Recipes

 

Ingredients

  • 4 cups diced fresh or frozen rhubarb
  • 2 cups water
  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 cups sugar

Directions

  1. In a large saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until rhubarb is tender. Drain and reserve cooking liquid. Cool rhubarb and liquid to room temperature.
  2. Place the rhubarb in a blender; cover and process until pureed. Transfer to a 4-cup measuring cup; add enough reserved cooking liquid to measure 2-1/3 cups. Return to the saucepan.
  3. Add orange juice concentrate and pectin; bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil; boil and stir for 1 minute. Remove from the heat; skim off foam.
  4. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks or freeze for up to 12 months. Yield: 5 half-pints.
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