Friends, canning season is officially among us!
To date, I have canned the following items:
- Green beans
- Dill pickles
- Pickled jalapenos
- Tomato sauce
I’m not even going to tell you the quantities because…I don’t remember! But to say the least, it has been a bountiful harvest so far.
Each year, I make it a goal to try out at least one new canning recipe, so I’ve amassed quite a few tasty ideas. But when you’re just getting started, it can be tough to figure out which ones are good – and which ones are gross. Even worse, canning can be challenging and downright unsafe if you don’t have a safe recipe to fall back on.
Don’t make any of the most common canning mistakes – instead, consider giving these recipes a try. And be sure to check out the ultimate list of what you can – and cannot – process in a canner.
**J&R Pierce Family Farm is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to allow sites to earn advertising fees by linking to products on Amazon. I often link to Amazon when recommending certain products, and if you choose to purchase, I may earn a small percentage of the sale. It costs you nothing extra, and all recommended products are ones that I personally vouch for. **
Quick Tips for Canning
Here are some tips to help you get started. While these recipes do a good job of breaking down all the steps involved in canning for you, there are some precautiosn you must take to ensure safe and successful canning.
All vegetables that are low-acid (all of those except tomatoes, which are technically a fruit anyway) must be processed in a pressure canner. Low-acidity foods cannot safely be preserved in a water bath canner.
Jams, jellies, and tomato products can safely be processed in a water bath canner like this one.
When processing in any kind of canner, make sure you only select the highest-quality foods.
If you are making a recipe that calls for any of these ingredients, best safety practices recommend adding them after you have opened the can later, right before serving. Do not add these ingredients prior to canning, as it can cause a decline in safety:
- Cream or milk
- Cheese and yogurt
- Refried Beans
- Brussels sprouts and cabbage
- Mashed potatoes
Invest in a good pressure canner like this one.It will be well-worth the investment. Never leave your pressure canner unattended, either.
Consider using a jar lifter to extract hot jars from your canner. Here’s a great one to consider.
Always follow a tried and tested recipe! Now is not the time to experiment with your cooking. Don’t jeopardize your health.
Now, on to the recipes…
Sauces and Salsas
Pickles and Condiments
Make sure you check out these creative uses to get rid of your extra dill pickles, too!
Soup and Stocks
What are your favorite recipes? Be sure to let me know which ones you have tried, as well as recipes I may have missed!
Want to learn more about homestead cooking? Be sure to take a look at these other recipe round-ups.
- How to Cut Up A Chicken For the Freezer
- How to Make Your Own Sourdough Bread
- 20 Resourceful Recipes to Use Up Leftover Pickles
- 6 Absolutely Tantalizing Radish Recipes You Need to Try Tonight
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