Recipezaar: Pressure Canning,Vegetables recipes

Stew Vegetables

Sat, 01 Mar 2003 20:02:27 -0500

This is plum full of vegetables and can be canned using a pressure cooker. You can use this recipe to make Herb Crusted Vegetable Stew. -- posted by Sharon123

Homemade Spaghetti Sauce (Homecanning)

Mon, 03 May 2004 20:01:03 -0400

this is from my neighbor. her version of spaghetti sauce. cook time does not include time for water to boil in canner. -- posted by ~kdp

Mock Pineapple

Mon, 02 Aug 2004 19:59:03 -0400

I haven't grown any zucchini since I got this recipe, but have been dying to find out how well this works...I would think this would best done with those huge, monster zucchinis that seem to sprout up when your back is turned...Zucchinizilla, if you will. If anyone is game to try this, please let me know how it turned out. Cooking time is process time for canner after it has attained 10 pounds pressure. Yield is an estimate. -- posted by UnknownChef86

Tomatoes With Okra

Tue, 08 Mar 2005 20:00:39 -0500

Posted by request. Recipe found in the Ball Blue Book of Canning. -- posted by DiB's

Potatoes-canning Recipe

Thu, 17 Mar 2005 16:03:42 -0500

Posted by request. Original recipe found in the Ball Blue Book of Canning -- posted by DiB's

Green Beans-canning-hot Pack

Wed, 23 Mar 2005 19:08:32 -0500

Recipe posted by request. -- posted by DiB's

Green Beans-Canning-Raw Pack

Wed, 23 Mar 2005 20:00:05 -0500

Posted by request. -- posted by DiB's

Pickled Corn Chunks

Tue, 09 Aug 2005 18:10:17 -0400

from an old box of recipe clippings purchased at a church garage sale...from 1973... -- posted by grandma2969

Zucchini in Tomato Sauce (Canning)

Sat, 20 Aug 2005 13:41:09 -0400

This recipe is really good as a side dish and wonderful over pasta. It's an adaptation of a recipe a Zaar member sent me in response to my request. I was looking for a recipe duplicating the commercially made zucchini in tomato sauce. You MUST use a pressure cooker/canner. I have a little 4 quart pressure cooker that only holds 4 pints at a time. This recipe makes 8, so I make all the sauce, add half the zucchini, process it and then proceed with the other half of the zucchini. If I used all the zucchini at once, it would be mush by the time the first batch came out of the canner. -- posted by Deb Wolf

Glazed Carrots

Sun, 11 Sep 2005 21:13:10 -0400

From Ball Blue Book of preserving. I hate to admit this but I had a case of 'canning fever', my boys ate our carrots from the garden when they were only an inch long and I just felt I 'had' to can something, So bought the carrots from the supermarket...whew it felt good to get that out of my system! Yield varies- 6 pints or 3 quarts -- posted by LEEZAH4

Garden Tomato Soup-Canning

Mon, 19 Sep 2005 20:55:34 -0400

Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook. -- posted by Sharon123

Succotash-Canning

Thu, 22 Sep 2005 18:25:09 -0400

This is a versatile recipe. You may change the vegetables to your liking. You may use as many vegetables as you like, just use equal amounts, and more seasoning, as needed.Succotash came from the Algonquin Indians and was first noted in a New England diary in 1751. New England, Native American -- posted by Sharon123

Sugar Glazed Carrots

Fri, 20 Jan 2006 11:09:32 -0500

Blue Ribbon Preserves -- posted by Dienia B.

Chile-Banana-Mango Ketchup

Wed, 13 Sep 2006 19:15:29 -0400

Although the base of ketchup is traditionally tomato, this one calls for tropical fruits. It will keep, covered, up to a week in the refridgerator, or can be bottled for future use. This ketchup is wonderful spooned over grilled seafood, or you can use it in place of tomato ketchup. From: The Habanero Cookbook by Dave DeWitt & Nancy Gerlach. -- posted by Chef Sean #2

Bottled Stewed Tomatoes

Tue, 28 Nov 2006 16:56:36 -0500

This recipe is at least 70 years old. I received it from an elderly woman in her neighborhood who got it as a newlywed from her mother-in-law. It's tried and true and good for you! -- posted by Karen19

Garlic Canned Green Beans

Sun, 05 Aug 2007 17:07:56 -0400

I love green beans and garlic, so I decided to add garlic cloves to my beans as I was canning them. This is much healthier for you than what you get in the grocery store and tastes better, too. -- posted by kwlabear

Sweet Carrot Marmalade

Wed, 24 Oct 2007 23:58:15 -0400

This sweet and delicious marmalade has a secret that your carrot hating kids will never know unless you tell them. It is a cousin to orange marmalade, using grated carrots instead of orange rind. Try it, you'll love it! -- posted by mojoloh

Campbell's Type Tomato Soup to Can for Winter

Thu, 23 Oct 2008 19:33:26 -0400

This recipe tastes like campbells tomato soup basically and it's prepared the same way- mix it with 1/2 water or milk to serve. It doesn't seem like it should work, but it does. It HAS TO BE pressure canned, no water bath canning or it will probably kill you! -- posted by Sandy 0225

Tomato Soup for Canning

Wed, 14 Jan 2009 22:13:05 -0500

very old recipe calls for peck tomatoes darlene called it campbells soup -- posted by Dienia B.

Canned Corn

Thu, 24 Sep 2009 14:39:20 -0400

Raw Pack canned corn - adapted from the Ball Blue Book. A great tip I heard here on Zaar is to use an angel food cake pan when cutting the kernels off the cob. Just place the cop on the center point of the pan and cut around the cob...all the kernels fall into the pan beautifully with no mess! -- posted by Axe

Canning Pumpkin

Tue, 20 Oct 2009 17:27:26 -0400

Lately I have read several articles that say pumpkin should not be canned, My husband and I have canned pumpkin this way since 1976 and we can not recall of having ever lost a jar due to spoilage, even after two years. I am not recommending that anybody go against the USDA, but again this has woked for us. -- posted by Madeline R.