technique and canning

1,284

Recipes

Rooster Style Chili Paste (Sriracha)

Posted by Potatoes Browning  

This is a nice easy to make recipe. It'll last several months in the fridge, although I go through it pretty quick. Something you can add to a lot of recipes or serve as a condiment. MORE»

Recipe #312209

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Jalapeno Jelly

Posted by LonghornMama  

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6... MORE»

Recipe #312033

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Cranberry Shallot Chutney

Posted by mikekey  

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts. MORE»

Recipe #311683

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Black Forest Preserves

Posted by LonghornMama  

From Ball Complete Book of Home Preserving, 2006 Edition. Cherries should be pitted, coarsely chopped, then packed to measure 3 cups. Recipe suggests serving with cheese, tucked into ice cream balls to make tartufo, or spread between cake layers... MORE»

Recipe #311518

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Orange-Grapefruit Marmalade

Posted by Morgorond  

This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since. MORE»

Recipe #311045

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Fire-Roasted Pickled Sweet Red Peppers

Posted by Zetty66  

This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to... MORE»

Recipe #310738

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Preserved Meyer Lemons

Posted by Citruholic  

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in... MORE»

Recipe #310624

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Quick Pickled Sweet Onions

Posted by LadyLuck1337  

I use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar. The pickling solution is really concentrated so they only need about 1 day before they're good, but a week makes them perfect. MORE»

Recipe #309831

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Pickled Peppers

Posted by Chef #858731  

My mom made this all the time when I was a kid. It's really the only kind of pickles I like. MORE»

Recipe #308756

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Cranberry Sauce

Posted by Chef on the coast  

About 5 years ago I wanted to make my own cranberry sauce. I read several different recipes and created this one that I could homecan. I canned my cranberry sauce in 1/2 pints and some pints for our use and gift giving. A great addition to ham... MORE»

Recipe #306342

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Watermelon Rind Pickles

Posted by Mrs. Hughes  

From Taste of Tennessee magazine MORE»

Recipe #306240

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Pecan Praline Topping

(2 reviews) Posted by 2Bleu (Bird&Buddha)  

This is a wonderful caramel/butterscotch type sauce with chopped pecans that is wonderful served over a dish of ice cream, sliced bananas, french toast for A Complete Breakfast in Bed for the One You Love, and delicious on a warm slice of fruit pie, especially apple pie! For an... MORE»

Recipe #304097

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Dalmatian Beans and Noodles (“pasta – Fazol”)

Posted by nitko  

This is one of the typical Dalmatian lunches. It is very popular among working class; dock workers, shipyard workers and similar occupations where hard labor is needed. Avoid canned beans, use dry one. MORE»

Recipe #303769

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Canning Saurkraut

Posted by Wife of a chicken farmer  

I needed a recipe for canning saurkraut and someone was nice enough from the boards to recommend a site to me. So I am posting this recipe on here. (After checking my mothers recipe's she had this recipe.) I know that we loved it! MORE»

Recipe #303282

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My Love is Like a Red, Red Rose: Rose Petal Jam - Conserve

(1 reviews) Posted by French Tart  

A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and... MORE»

Recipe #301796

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Julie's Chinese Plum Sauce

Posted by Chef #782749 Photogardener  

I was tired of bottled Plum sauce being too sweet and not quite flavorful enough for the family so I came up with this recipe 3 years ago. (yield is 4 eight oz. cups and about 20 calories per Tbsp.) MORE»

Recipe #300368

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Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

(2 reviews) Posted by French Tart  

An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten... MORE»

Recipe #299697

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Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

(2 reviews) Posted by French Tart  

Also known as - "Essence of summer in a jar"! A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This... MORE»

Recipe #299326

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Winter Fruit Chutney

(1 reviews) Posted by Elly in Canada  

A simple little chutney you can prepare any time of the year, especially nice served with a strong cheddar, it is also delicious with our French Canadian tourtiere. Source: Homemakers Magazine MORE»

Recipe #299257

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Mango Raspberry Jam

Posted by Nana Lee  

Could sub blueberries for raspberries MORE»

Recipe #298625

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