Recipezaar: Technique,Pressure Canning 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

Canned Tuna and Canned Salmon

Fri, 25 Apr 2003 20:00:04 -0400

Posted in response to a request. -- 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

Spaghetti Sauce With Meat (for Canning)

Fri, 20 Aug 2004 19:59:03 -0400

Posted in response to a request. Recipe is from the Ball Blue Book. Prep time is an estimate as I have not made this. Makes 6 pints or 3 quarts. -- posted by JillAZ

Strawberry Raspberry Jam

Fri, 17 Sep 2004 20:00:11 -0400

This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe. -- posted by MizEmerilLagasse

Navy Bean & Bacon Soup (Canning)

Mon, 24 Jan 2005 20:02:19 -0500

I haven't made this in a few years, it makes for good gifts! Total time does not include for soaking beans overnight, but prep time includes a rough guess to prepping all the ingredients. Be sure to measure all ingredients exactly. -- posted by bikerchick

Chile Con Carne (Canning)

Tue, 25 Jan 2005 20:02:26 -0500

I personally have not canned this one yet, but expect to soon. I'm posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt (or less salt), pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure. -- posted by bikerchick

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

Apple Pie Filling

Thu, 19 May 2005 09:53:05 -0400

Clear Jel is a modified food starch (powdered form) that will not break down in high heat during processing. DON'T SUBSTITUTE!! Clear Jell is well worth the effort, it leaves a cleaner and thicker filling that is simply delicious. Kitchencraft (1-800-776-0575) in Waterville, IA sells it by the 1# ($3.25 + S&H) or 5# bags. Also sold by Bakers Catalog (King Arthur Flour) and also at http://www.homecanningsupply.com/. Oh, now that about does it, Amazon.com even sells the stuff! -- posted by Charlotte J

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

Cranberry-Lime Curd

Thu, 25 Aug 2005 14:58:53 -0400

This recipe is from "Preserving the Harvest" by Carol W. Costenbader. You can either make your own cranberry sauce or use a store-bought canned variety. -- posted by JenSmith

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

Goulash(Canning)

Tue, 20 Sep 2005 08:58:13 -0400

Adapted from the Ball Blue Book, this is a good recipe. You may reduce it to make it for a single dinner. -- 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.

Pressure Canned Stew Meat

Tue, 04 Apr 2006 16:10:54 -0400

Quart jars of meat, pressure canned and ready for a meal in minutes. I always have some available in my cupboard for quick meals. The addition of the soup, helps create its own flavored gravy. -- posted by Cat^..^atude

Chicken or Meat Broth or Stock - Pressure Canned

Fri, 26 May 2006 13:04:59 -0400

This recipe works not just for chicken, but for any meat or fowl. I make this whenever I can a bunch of chicken, but I've also made pork broth. You can use the defatted drippings after roasting/baking meat or fowl. If the drippings are already salty, omit the salt. The salt is in this recipe for flavor, not for preservation. When I can broth, I add 1 tsp. salt per quart, but it's not necessary. If you are on a low-sodium diet, just omit it. Make sure and defat the broth (either by chilling and skimming, or use a gravy separator) or the fat in it could cause your jars to not seal properly. Note: A pressure cooker is required for this recipe. They're not hard to use (READ THE MANUAL!!!)...just don't walk away from it and leave it. You hear horror stories about people that have imbedded their pressure-cooker lid in the ceiling. I can tell you without even talking to them that it's because they've walked away from the pressure cooker and let the pressure build up to the point that it literally explodes. I started canning with my mother when I was a kid (30 plus years ago) and have never had or seen that happen. Just understand that you're going to have to babysit the pressure cooker and adjust the hot-plate (heat) accordingly to keep the pressure cooker gauge where it should be. It can be monotonous, but it's worth it. The yield is noted for 1 quart, but it will depend on how much you're making and how many quarts/pints your canner holds. -- posted by UnknownChef86

Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

Tue, 30 May 2006 19:02:35 -0400

While it's not difficult to use dried beans from their natural state, I find that I don't tend to remember that I need to soak/pre-cook the beans until it's too late to use them for dinner. The convenience of being able to reach in the pantry and open up a jar of beans that I've home-canned (without added preservatives) is worth the extra time and work. If desired, you can also make these beans salt-free; you can also add onions or jalapenos to the jar if desired, amounts will vary according to taste. Yield is only for one jar; your actual yield will depend on how many jars you can. Time is approximate and does not include soaking time for beans. This recipe comes from the Ball Blue Book. -- posted by UnknownChef86

Canned Chicken With Broth

Fri, 04 Aug 2006 11:01:02 -0400

We used to raise chickens.I would freeze and can at least 75 to 100 per year for our personal use.Every one of our children know how to prepare food and live off the land. Some do not like it but some do. Living in the country has many advantages. One of them is knowing what you feed to animals and birds that you eat. Another is the pride you feel after seeing the fruits of your labor on the shelves in the canning room. -- posted by Montana Heart Song

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

Chicken Noodles - Pressure Cooker

Thu, 15 Feb 2007 15:09:20 -0500

This is a great recipe for getting a meal on the table fast. It also works great without a pressure cooker....just simmer about 20 minutes longer until the chicken starts to fall apart. I also feel strongly about not using chicken stock w/MSG in it - buy the all-natural kind! Its so much better! -- posted by Black Radish

Microwave Lemon Curd (With Canning Instructions)

Tue, 08 May 2007 14:03:17 -0400

Reliable, fast method resulting in perfectly tart lemon curd. Delightful spread on toast or scones or use for filling baked goods. Be careful not to boil or overcook or it may separate. You can substitute limes, tangerines, oranges or unsweetened cranberry juice. See instructions below on how to can. -- posted by Deb Wolf

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

Canned Chicken

Mon, 13 Aug 2007 19:04:39 -0400

I like to have meals on the table quickly. Canning meat allows me to do that, since I don't have to thaw it out first! Canning is easy, and you prepare for several meals at one time! You can use this in casseroles, salads, chicken & noodles--any recipe that calls for pre-cooked chicken. The liquid in the jar is broth! -- posted by Wilmom

Canned Meatballs

Wed, 15 Aug 2007 22:56:35 -0400

Sweet 'n' Sour Meatballs w/Rice; Spaghetti 'n' Meatballs; BBQ Meatballs--you name it! When you have them canned, you're only minutes away from a meal! (I'll post those recipes later-for now, we'll concentrate on meatballs. You don't need to use my meatball recipe: whatever is your favorite meatball recipe, make a quantity of it, form it into balls, place it in jars, and follow the canning directions I've laid out below! They're delicious and handy! -- posted by Wilmom

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

Canned Trout

Fri, 08 Feb 2008 15:52:25 -0500

Not ready to use that trout your man brought home? Here is the solution. -- posted by Serena #485247

Stewed Tomatoes

Wed, 16 Jul 2008 19:46:22 -0400

Love these stewed tomatoes better than the ones you buy at the store. Even my husband who doesn't like stewed tomatoes, commented on how good they were. Even though it says to just core & chop tomatoes, I will peel them in the next batch that I make, and I just sliced my peppers & onions with a slicer into rings instead of chopping. Cooking time does not include canning time. -- posted by mlhuston

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

Vienna Country-Style Ribs for Pressure Cooker

Sun, 09 Nov 2008 02:05:01 -0500

Adapted from Cooks.com to include ingredient quantities and add additional tips. A 4-quart pressure cooker can handle up to 2 1/2 pounds of country-style ribs, and a 6-quart model can handle 5 pounds. Read manual for pressure cooker to double check amount of liquid needed. According to USDA, 1/2 pound of raw country-style ribs is one serving, but most people will insist on 1 pound per person. Cooking time allows for build up of steam, cooking, and natural cooling down. Nutrition data exaggerates fat and sodium, as long as sauce is discarded after ribs are served. -- posted by KateL

Simple & Succulent Canned Whole Chicken

Wed, 19 Nov 2008 14:36:09 -0500

This is basically the recipe I use for all my canned meat. I grew up with no electricity so all our meat had to be canned or fresh. When any one shot a moose or elk it would be shared around the comminity (about 7 families) and the rest would be canned. Mom would go back to her family on the prairies and can all the old laying hens and bring them home. When my kids were growing up I canned chicken just for a treat. PLEASE BE SAFE AND USE A PRESSURE CANNER FOR ALL MEAT! -- posted by Gran D

Texas Senator Sam Pendergrast "greasy Spoon" Chili

Tue, 30 Dec 2008 23:35:21 -0500

As a kid, there was a "greasy spoon" across from my school. I remember running full tilt to get my favorite Winter lunch, a steaming paper cup of their chili with crispy saltines to crunch up on top. You could tell a good batch because the bright red "grease" would begin to soak through the cup before it was time to go back to class. I searched for years to find this recipe and finally caught up with it in a cookbook called "Texas Home Cooking" by Cheryl and Bill Jameson. It's typical of what was popular in the 1940's and is comforting and delicious to fans of chili. Follow it to the letter the first time and "adjust if you must" the next time. It's not terribly hot, just very, very spicy. Your favorite "Chili-Head" will love you for making this recipe. Also, the amount of cumin is not a mistake in case, you're wondering. It's not health food, but anything in moderation is ok. Enjoy! -- posted by Max Thames

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.

Home Canned Cuban Black Beans

Tue, 08 Sep 2009 11:04:06 -0400

This is a home canned version of a Cuban Black bean soup. If you want it creamy, you can puree a portion of the beans after canning (when you heat for seving). I adapted this from a traditional Cuban recipe for use in home canning. It is pretty good, I think. -- posted by gahboo

Apple Butter Recipe

Fri, 18 Sep 2009 16:36:19 -0400

I am trying this recipe out today, I found it at www.elise.com -- posted by Analysis Paralysis

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

Strawberry Vanilla Jam

Mon, 05 Oct 2009 17:15:25 -0400

I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time. -- posted by Coppercloud

Pineapple Lime Jam

Mon, 05 Oct 2009 17:24:01 -0400

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking. -- posted by Coppercloud

Spiced Pineapple Jam

Mon, 05 Oct 2009 17:26:49 -0400

Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it. -- posted by Coppercloud

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.

Apple Butter

Mon, 14 Dec 2009 15:18:32 -0500

Apple butter may be the highest use of the apple, especially some kinds of apples! This recipe works well with mealy, not-too-sweet "cooking apples," such as White Winter Pearmain, which we used. You may want to back off on the sugar, especially if boiling in apple juice. My mom and I started with a standard recipe and adjusted to taste. Note: Requires a food mill and a blender. Terrific on vanilla ice cream. -- posted by California Canner

Big Batch Dulce De Leche

Tue, 26 Jan 2010 09:05:20 -0500

I love this recipe because you can prepare several cans of dulce de leche at once and they keep for months in the cupboard ready to use at a moment's notice. Also there is no stirring while it's cooking. The first time I made it I admit I was nervous boiling unopened cans of sweetened condensed milk but it worked perfectly but BE SURE TO KEEP THE WATER LEVEL WELL ABOVE THE CANS while they are simmering for 3 hours. The water pressure from all sides of the cans keep them from blowing up and meanwhile the condensed milk inside cooks like it would in a pressure cooker and it turns into caramel. -- posted by Ronalynne