Canning Recipes

Please feel free to use my canning recipes that are posted here and any comments would be welcomed! 

Easy Canned Cranberry Sauce

• 1 quart cranberries
• 1 cup water
• 2 cups sugar

This is a hot pack recipe made in a boiling water canner.
Wash jars and lids, scald with boiling water and keep hot.
Wash and sort cranberries and put in saucepan, add water, and put over medium heat and cook, boiling gently, until cranberries are soft.
Put cooked cranberries in a fine mesh sieve and press through into a bowl to remove skins.
Add sugar to strained cranberries, stir, and pour into saucepan and put over medium heat and boil gently for 3 minutes (just long enough to melt sugar.)
Immediately pour hot cranberry sauce into hot jars, leaving 1/2 inch headspace. Remove any air bubbles by inserting thin knife blade around the edges, then adjust headspace if needed.
Wipe rims of jars apply the lids and rings, just hand tight.
Process in a boiling water canner for 15 minutes (adjusting for altitude if necessary.)
Remove and allow to cool undisturbed for 12 to 24 hours; check lids to make sure they’re sealed, tighten rings fully, and store in dark draft free place.
If any jars didn’t seal, put in refrigerator and use within 7 to 10 days.

Yields 2 pint jars




Hot Pickled Green Beans
 

1 1/2 cups water

 1 teaspoon pickling salt

  1 tablespoon agave syrup or 1 tablespoon honey

 2 cups vinegar 5% acidity

 1/2 teaspoon mustard seeds

 1/2 teaspoon dill seed

  1/2 teaspoon coriander seed

1 bay leaf

 2 teaspoons whole black peppercorns 

 1 chile, sliced in 8 long strips 

6 garlic cloves, peeled

 1 1/2 lbs string beans, trimmed

 1 teaspoon salt 

 In a small saucepan, over high heat, bring the first 9 ingredients to a boil,

 then turn off the heat, stirring until dissolved. Add the chilies and garlic

. Remove from heat. 2 Wash and trim the green beans. Bring a large pot of water with the 

1 teaspoon salt to a boil over medium heat. Add the beans. 

Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. 

Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath

 for 10 minutes. Drain well. Pack beans in sterilized jars then cover with the vinegar mixture. 

 Place lids and caps on cleaned rimmed jars. 

 Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours. 

Yields 3 pint jars

 

Big Batch Spaghetti Sauce

1/4 cup olive oil 3 medium onions, chopped

 2 cloves garlic, minced

 12 cups tomatoes, peeled,cored,and chopped

 3 (12 ounce) cans tomato paste

 3 tablespoons brown sugar

 1 tablespoon dried oregano

 4 teaspoons salt

 2 teaspoons dried basil

 1 teaspoon dried black pepper

  Heat oil in large pan.  Saute onions and garlic until tender.  Add rest of ingredients.

  Heat to boiling.  Reduce heat.  Simmer, partially covered, for 2 hours. 

 Stir occasionally.  After it has simmered, cool completely and store in freezer bags or containers in increments that you find best for your family; (When ready to use, thaw and heat).

  Or process in a boiling covered canner for 35 minutes 

 Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc.
  Yields 4 quart jars