Search results for: 'canning recipes'

  • I remember hot summer afternoons back in the 80’s, feeling sticky and tired from pushing piles of peach skin and pits off the counter. I can see my mom’s red cheeks, puffing with exertion and her hair all frizzed-out from laboring over the pressure canner. I also remember the stress and frustration; Mom yelling “be careful it’s hot!” and “¡Rapido, rapido! ¡Apúrate!” I know, it sounds like that wouldn't be a cherished memory, but it is.


    903 All-American Pressure Cooker/Canner

    Come fall my dad would pull out the pressure canner and put on the juicing adapter as I washed grapes in the sink. I’d stack the fruit inside; he would fasten the lid. Then we’d wait until the purple gold pushed its way into the Mason jars. “Stand back just in case it splatters,” he’d warn me, and I’d wish I was one of those farm kids who get to squirt milk straight in their mouths from the teat.


    I remember, months later, wrapped in a sweater on gray winter evenings, digging into soft, sweet peaches and feeling the warmth of summer shine into every corner of our tiny kitchen. Nothing, and I mean nothing, tasted as good as cottage cheese running with sugary peach juice. The grape juice was saved for special occasions like somebody’s birthday, or Thanksgiving, or a Sunday dinner when my dad thought we should celebrate for no particular reason.


    I learned a lot in those days; how to keep a sink full of soapy dishwater to clean as you dirtied dishes, how working now meant pleasure later, and how important precision is. These are lessons that I use as an adult; and it all came from my mother and one little machine.


    Pressure canning is still one of the most reliable ways to preserve food, especially produce. Preserve food and precious memories—get an All-American Pressure Cookers, and take a look at our pressure canning accessories. A pressure canner is a great gift for moms* who want to store their fresh produce for later. If you've never preserved food before, read up on Home Canning Methods, Canning Basics, Canning Tips and Tricks, and get some canning recipes before you start.


    ~ Steph


    *And dads, of course. But Mother’s Day is May 12th, so we’re just dropping some hints on behalf of the mothers in your life. [Nudge, nudge]

    Posted In: Uncategorized Tagged With: food storage, skills, emergency preparedness, Food Storage Tips, home food production, canning, home food preservation

  • Kosher Dill Pickles

    4 Cups White Vinegar

    1 Cup Kosher Salt

    3 Quarts Water

    Pickling Cucumbers

    Fresh Garlic

    Fresh or Dried Dill Sprigs

    Place 1 clove of peeled garlic and 1 Dill Sprig into the bottom of each jar.  Pack cleaned and dried Cucumbers into each jar.  Make sure they fit snugly.  Set aside.  My family likes hot pickles too so for some of the jars I will add a jalapeno or Anaheimpepper.

    Place water, vinegar and salt into large pot and heat over high heat until boiling.  When the brine comes to a full boil it is time to fill your jars.  It is important to keep the brine boiling while filling jars.  Place a canning funnel on the jar and us a two cup measuring cup to pour brine into the jar.  Fill jar with brine leaving ½” headspace, wipe the top of the jar and put on a lid and ring.  When all jars are filled process using a water bath canner for 20 minutes after the water in canner returns to a boil.

    Pickles need to sit for about 3 months before they are ready to eat.

    I usually make pickles in small batches since I can only get enough from my garden for a few jars at a time.  Any left over brine will store safely in a container either in your pantry on in the refrigerator and can be used for your next batch.


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  • Hi, all! Dawn is sharing two of her go-to canning recipes with us today!

    First up, this delicious-sounding salsa.


    12 Cups Tomatoes – peeled, cored, chopped and drained

    5 Cups Chopped AnaheimPeppers (I leave the seeds in but you can take them out)

    5 Cups Chopped Red Onion

    2 Cups Chopped and Seeded Jalapeno Peppers

    4 Cloves Garlic, Minced

    3 Tablespoons Cilantro, Minced

    3 Teaspoons Salt

    1 ¼  Cup Cider Vinegar

    1 Teaspoon Cumin

    Heat all ingredients in large pot. Allow time for the mixture to cook down and thicken to your liking. Prepare jars, lids and rings.  Bring salsa mixture to boil, reduce heat to simmer and fill jars leaving ¼ inch head space. Wipe rim of jars and put on prepared lid and ring.  Process salsa in water bath canner for 20 minutes (after canner returns to full boil) – remember to adjust this time for your altitude.

    Helpful Hint – When chopping and seeding peppers always wear gloves to prevent your hands being burned.

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  • Now that you know some of the basics of canning, it’s time to get started. Deciding what to preserve and when are really important. Make a list and check when each item will come into season in your area. It is so much easier to spread your canning out over time instead of buying everything at once and not leaving the kitchen for a month. When you want to begin a canning session, you should have everything you need clean and available. Double check before starting, because you don’t want to be in the middle of filling your jars and realize that you forgot to buy mustard seeds for your pickles.

    Jars of Pickles

    Below is a list of my favorite canning tips. They have simplified canning for me and prevented a few mistakes along the way.

    Canning tips and tricks

    • Never set jars directly on the bottom of the canner; they will burst. Always use the wire rack that comes with the canner.
    • Make all preserves, jams and jellies in small batches. This will ensure proper jelling. If you double or triple a recipe it just doesn’t work.
    • Most new varieties of tomatoes are not as high in acid as older varieties. To continue to use a water bath canner you must add an acid. I use lemon juice. Add 2 TBS per quart jar or 2 tsp. per pint jar. Just put the lemon juice in the bottom of the jar prior to filling. This amount doesn’t affect the taste but if you are concerned you could always add a tsp. of sugar to compensate.
    • Processing time starts when the canner has returned to boiling after adding the jars
    • Clear Jel® is the only thickener (i.e. pie filling) considered safe by the USDA for canning. Do not use flour, cornstarch, rice or pasta.
    • To prevent darkening of peeled or cut fruit use commercial ascorbic acid (“Fruit-Fresh”). Follow the directions on the package and prepare a bowl of cool water with the ascorbic acid added, then simply put your fruit into the water as you peel or cut it.
    • Any jar that fails to seal can be reprocessed in a clean jar with a new lid.
    • After processing tomatoes through a food strainer or sieve, pour off the water that collects on top. This will help keep the bright red color of the tomato and cut cooking times in half when making salsa or catsup.
    • Use soft or filtered water to pack vegetables. This will prevent cloudiness in the jar when storing.
    • To remove hard water from jars, soak them overnight in a solution of 1 gallon water and 1 cup white vinegar.
    • Jars should always be added or removed from your canner one at a time. Never lift them out using the internal rack. It is only designed to keep them off the bottom of the pan and prevent them from bumping into each other during processing.
    • Do not make modifications to recipes, especially in a water bath canner. This can lead to spoiling and bacteria growth. Canning recipes are very specific and tested to ensure the safety of the food for storage.
    • Adding “pickling lime” to your pickling brine keeps pickles crisp in storage.
    • Never use any jars larger than 1 quart. Due to the density of the food in such a large jar, home canners can’t reach a high enough temperature to process foods safely.
    • Only fill your canner about half full with water. When you begin adding jars the level will rise. I keep a tea kettle with boiling water ready so if the water level is too low I can add enough to cover the jars by about 1 inch. If the level is too high I just use a measuring cup to scoop some water out.
    • Use a long handled thin rubber spatula to remove air bubbles from inside the jars after filling. Just run it around the inside edge and through the middle. This makes sure that your jars are filled properly and all of the air can escape during processing.
    • Preserve meat! You must use a pressure canner but it is just wonderful. It can be packed with either water or broth. The meat becomes so tender and recipe ready during processing, it is simply amazing!

    These helpful hints should get you well on your way to “putting up” your harvest or bulk buys. You will find that it is a little work but nothing beats the feeling of being able to serve your family something that you have canned yourself. Canning will also help bring you one step closer to being self-sufficient and is an excellent way to increase your current food storage.

    For more canning tips, information, and recipes, refer to the USDA’s Complete Guide to Home Canning:

    We’ll have some recipes posted tomorrow so you can put your new canning skills to use! Good luck!


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