| T O P I C R E V I E W |
| Birdsview gal |
Posted - Apr 05 2006 : 09:39:09 AM
Hi
Where do you get canning recipes other than the Blue ball. I love to can. So much in fact than my husband make me a canning room. I am getting restless to start on this years canning. I try and make several new recipes a year. My favorite from last year was the Pepper and Green Tomato relish from "MaryJanes idea book cookbook lifebook" .
Teresa |
| 22 L A T E S T R E P L I E S (Newest First) |
| brightmeadow |
Posted - Aug 20 2007 : 3:37:18 PM
I also like Farm Journal Freezing and Canning cookbook - it's out of print, but you probably can find it through used book sellers like barnes and nobles's network, or alibris.
Lots of my cookbooks have a section for pickles and jams - especially the fundraiser-type cookbooks.
I also find recipes online at places like cooks.com and searchable online archive of recipes (recipesource.com)
Your local extension office probably has some leaflets or booklets and you can search most of them online too. Here's Ohio's http://extension.osu.edu/health_and_nutrition/food_preservation.php
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| Rivergirl_2007 |
Posted - Aug 20 2007 : 1:45:25 PM
If you can lay your hands on a copy, "In a Pickle or a Jam" by Vicki Willder (Creative Home Library), is a great source. It took me years to find it, but a friend found it on Ebay and I have been forever grateful. |
| Amybug |
Posted - Jul 09 2007 : 6:51:58 PM
It is so wonderful to read entries from other people who love to can. I get great satisfaction when I look at the shelves in my basement fruit room all full of jars for the winter! Some women like to shop, I like to can! Go figure.
Thanks so much, for the recipes that have been shared.
Happy Canning,
Amy
"The secret to a successful life is to take the cards you are dealt and play your best hand with them." |
| BarefootGoatGirl |
Posted - Jul 07 2007 : 05:23:57 AM
Tons of good recipies...it deserves a *BUMP*
http://glitteringgoat.blogspot.com/
If you would know Love, you must know pain too. -Hannah Hurnard |
| sleepless reader |
Posted - May 15 2006 : 7:53:26 PM
I get some off the internet, some from friends. I've been warned (by a master canner) not to use recipes found in old canning books because the times and ingredients may no longer be accurate. For example, tomatoes are hybridized to be less acidic, so you often have to add lemon juice to raise the acid content and prevent botulism. You can always check with your State or County extension office on old recipies. I wish I had some of my Grandma's recipes...
Sharon
Life is messy. Wear your apron! |
| brightmeadow |
Posted - May 15 2006 : 7:23:28 PM
I accidentally found a great book on eBay "American Country LivingCanning & Preserving" I snapped it up for $2.99 I love the recipes and photos in the book.
Some of the recipes in it are directly from the USDA! I was kind of surprised that they could re-publish them.
It looks like the USDA publishes a web site of "approved" home canning recipes at http://foodsafety.psu.edu/canningguide.html, the web site is hosted by Penn State University.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| Heather in GA |
Posted - May 15 2006 : 03:46:53 AM
I wanted to also add ... I have the book Blue Ribbon Preserves - http://blueribbonpreserves.com/ - and it has many great recipes. HTH!
"You may go down to the garden."...(Peter Rabbit's mother) Beatrix Potter
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| Annab |
Posted - May 08 2006 : 11:32:00 AM
Birdsview,
You are sooooo lucky to have a canning room! Lord knows we have enough out buildings, but what I still wouldn't give.
There's an abandoned house above our land that has one. Pity we just couldn't up and relocate this one. Thing of it is, I sell my jams and jelies and in a perfect world, would REALLY like all stainless steel!
And hi to the rest of you self sufficient gals! Isn't it amusing when you say you do canning, and older people in the group really get a charge. that's what's nice about living in Rural NC, there are still old grannys who do this and necessary supplies are not hard to find. We have a genral hardware store that sells everyting you could possibly need. Rat traps, canning supplies and tin for you barn! HEY! |
| JennyWren |
Posted - May 02 2006 : 3:06:00 PM
Yummy! Spiced Apple Jam sounds awesome! Anything with apples in doubles as "aroma therapy" while cooking or baking!
Thanks for sharing your recipe!
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
| craftychick06 |
Posted - May 02 2006 : 1:42:55 PM
Oh WOW!! Love canning too@@ these recipes look and sound wonderful!!!
Here is one i made recently with frozen apples we put up last year.
hubby likes it on toast. I am goin to try to fry some fritters with it for the filling.
Spiced apple jam
made 8 1/2 pint jars
6 cups peeled and dices apples, used granny smith and honey crisp apples
1/2 cup water
1 pkg powdered fruit pectin
3 cups granulated sugar
2 cups packed brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
Mix apples and water, cook over low heat stirring contstantly until apples are soft, i then used an old tater masher and mashed just a little and left some pieces. Stir in pectin, bring to full boil stirring add sugars, and spices return and keep boiling for at least one min. Remove from heat, pour into hot jars leaving 1/4 in headspace, process in hot water bath for 10-15 min.
This is kind of like a chunky apple butter.
ENJOY!!
**LIVE LIFE JOYFULLY** |
| JennyWren |
Posted - May 02 2006 : 06:34:29 AM
What I did this year, was plan my entire garden around what I intend to can. 
I started the planning process by collecting recipes that sounded good to me.. (talk about backwards!)
I did this because I alllllllways end up buying so much supplemental stuff.. This year between Marianna and I working on a CSA farm for Veggie shares and .. our garden we should finally have most of our bases covered! Well, here's hoping anyhow!
In the process I collected 123 different canning recipes, now I have to sort through them and decide which ones I actually will make. If anyone is looking for a recipe for something in particular, let me know. There is a good chance I may have it!
While I realize this isn't one of the veggie recipes I will use, it sounded so good I thought I would share it with you...
It's a recipe for Apple Butter and an accompanying Apple Butter doughnut recipe that makes me look forward to fall!
Carla...
Mom & Carrie's Apple Butter
recipe by CookbookCarrie
Makes 12 pints
2 hours 30 minutes 30 mins prep
4 gallons of prepared apples (cored, but you don't need to peel them, slice them kinda thin though)
1 gallon sweet apple cider
4 pints sugar (8 cups)
3 tablespoons allspice
1/4 cup cinnamon
1. Put sweet cider into your large canner and boil until it is reduced by 1/2.
2. Add apples to the cider while it is boiling, then turn down to a simmer.
3. Cook slowly until apples are soft, then put through your food mill.
4. Return to the heat and continue boiling, stirring frequently until it reduces a bit and starts to thicken.
5. Add the sugar and the spices.
6. Cook until a spoonful on a plate remains a smooth mass that you can push around with a spoon.
7. Pour into sterilized hot jars and seal with lids and bands, being sure to wipe edge before you put the lids on.
8. Process 20 minutes for Pints and 15 minutes for 1/2 pints.
Apple Butter Doughnuts
Makes 18 doughnuts and holes
4 cups Homemade Crisco Quick Bread Mix *see recipe below
1/4 cup granulated sugar
2 eggs
3/4 cup apple butter
2 teaspoons vanilla
CRISCO for deep frying
3 cups confectioners sugar (sift if lumpy)
3 tablespoons apple butter
3 to 4 tablespoons milk
1-1/4 cups chopped pecans
Combine Crisco Quick Bread Mix and granulated sugar in a bowl.
Combine eggs, 3/4 cup apple butter, and vanilla. Add to dry ingredients; mix till smooth. Cover; chill 2 to 3 hours.
On well-floured surface, knead dough 8 to 10 times. Roll 1/2 inch thick. Cut with floured 2-1/2-inch doughnut cutter.
Fry in deep Crisco heated to 365ºF till doughnuts are golden, about 3 minutes; turn once. Drain on paper toweling.
Combine confectioners sugar, 3 tablespoons apple butter, and milk; mix well. Dip warm doughnuts in frosting; dip in pecans.
Crisco Quickbread Mix
10 cups sifted all-purpose flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups CRISCO all-vegetable shortening or 2 CRISCO Sticks
Combine flour, baking powder, sugar, and salt in a large bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse meal.
Store in covered container up to 6 weeks at room temperature. For longer storage, place in freezer.
To measure, spoon mix into measuring cup and level with spatula.
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
| abbasgurl |
Posted - May 01 2006 : 10:54:05 PM
Kristi, Sorry it toook me so long to post these! It's that loooong trip from kitchen to family room... Anyway, here are the recipes you asked for. Enjoy!
Rhonda
Chili Sauce
1 bushel very ripe tomatoes
18 medium onions
2 dozen red peppers
5 T. salt
8 cups sugar
8 cups vinegar
1 T. "Tabasco" sauce
(Tied in cheesecloth bag)
1 T. picking spice
1 T. cloves
Tomatoes should be very ripe. Squeeze the juice out of them by hand. Place remaining tomato parts into a very large pot. Grind onions & peppers. Tie pickling spice & cloves into a cheesecloth bag. Add all ingredients together in pot & cook on low until thickend. Process into jars.
Note: This takes all day to cook down and scalds easily, so you will want to stir it often. This is great for cooking with pork or meatballs.
Green Tomato Relish
10 pounds green tomatoes, no red showing (My granny always said this is equivalent to a brown paper bag full) 
6 medium green peppers
6 medium red peppers
6 medium onions
Gring all ingredients together using a medium blade. Put into a very large pot or bowl, then stir in:
1/2 cup salt
4 cups of boiling water
Let this set overnight, then drain through a cloth (I use an old loosely woven kitchen towel for this. Put into a very large pot and add:
3 cups sugar
5 T. flour
2 cups prepared mustard
3 1/2-4 cups cider vinegar
Boil until thick. Spoon into prepared jars. Process.
Note: This is WONDERFUL on hot dogs & brats! My kids whine when this runs out & we have to eat "store bought".
...and I will sing at the top of my lungs, and I will dance, even if I'm the only one! |
| JennyWren |
Posted - Apr 24 2006 : 07:00:31 AM
Hi Michelle,
Thank you for the info! That's what I have heard too.. So how do the "big" companies do it? Meaning things like caramel sauce etc.. ? I'm going to check out the yahoo group you suggested. I love stuff like this! I planned my garden around my canning recipes this year!
Take care,
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
| MichelleTN |
Posted - Apr 22 2006 : 8:03:25 PM
Carla,
There is a Yahoo Group on canning and they say it can not be safely canned, big discussion on that recently.
http://groups.yahoo.com/group/home_canning/ I read usually only on here and really like the recipes and tips they share, they are the canning pros!!
Hugs,
Michelle
My Blog: http://tangledthreadsandknottedyarn.blogspot.com/ |
| asnedecor |
Posted - Apr 18 2006 : 3:57:52 PM
I have a small cookbook called "Gifts from the Kitchen". It has all kinds of canning recipes, jams, marmalades, etc. I just love it.
Anne
"Second star to the right, straight on till morning" Peter Pan
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| JennyWren |
Posted - Apr 18 2006 : 12:09:23 PM
Those recipes look wonderful! Thank you for sharing them!
Does anyone have a good corn relish recipe for canning?
Also.. Can things like Caramel sauce for Icecream be canned? I don't know enough about canning with dairy products..
Thanks!
Carla...
If you treat an individual as what he is, he will stay that way, but if you
treat him as if he were what he could be, he will become what he could be.
-- Goethe
www.jennywrensurbanhomestead.blogspot.com/ |
| lonestargal |
Posted - Apr 18 2006 : 06:58:05 AM
Wow those recipes look great!! I'll have to try your pickle recipe. Mine didn't turn out well at all last year!! I would love the chili sauce and the relish recipes if you have time to post them!! Thanks! |
| abbasgurl |
Posted - Apr 17 2006 : 12:11:17 PM
Here you go Teresa! These are my favorites from the kitchen of Beaulah Gill Dalton, my precious Gram. They are written as I received them. 
Dill Pickles
Bring to a boil:
3 quarts water
1 quart cider vinegar
1 cup picking salt
In each sterile quart jar put:
1 large head dill
1 clove garlic
1 t. picking spice
sliced pickles (to within 2 inches of top of jar)
Pour hot liquid over pickles to cover, top with a clean dry grape leaf for added crispness. Seal & Process.
Polish Peppers
Wash and prepare yellow banana peppers sliced or in rings.
Boil:
3 cups water
1 1/2 cup white vinegar
1 t. celery seed
1tsp. mustard seed
In each sterile quart jar put:
1 T. salt
pepper rings or slices (to within 2 inches of top of jar)
Cover with hot liqid to cover. Top with 1 head of dill if desired. Seal & Process.
Pickled Beets
(Gram has been in paradise for years & everyone STILL talks about her beets! I think it's the cinnamon stick!)
Boil beets until soft, slip skins and prepare in chunks or slices. Small beets can be done whole. It's best to process beets while they are still hot.
Boil:
1 cup sugar
1 cup white vinegar
1 cup water
In each sterile quart jar put:
1 cinnamon stick
Beets (while still hot)to within 2 inches of top of jar
Cover with hot liquid. Seal & Process.
Scalded Pickles
(These are both spicy hot & sweet and were always a favorite with everyone! Don't skip the scalding/salting process-it's what makes these pickles crisp like sauerkraut!)
Slice small pickles. Scald in enough water to cover. Cool overnight in salt water to cover (1/2 cup salt to 1 gallon water). Rinse in cool clean water.
Boil:
2 cups water
1 cup white vinegar
3/4 cup sugar
In each sterile quart jar put:
1 hot red pepper pod
1 t. pickling spice
Pickle slices to within 2 inches of top of jar
Cover with hot liquid. Seal & Process.
There are no process times with these recipes-guess everyone JUST KNEW in those days! I use process times from the ball blue book. I also have a recipe or two for relish (made from end of season green tomatoes) and one for chili sauce. I can give you those too if you'd like. Enjoy!
Rhonda
...and I will sing at the top of my lungs, and I will dance, even if I'm the only one! |
| Birdsview gal |
Posted - Apr 05 2006 : 11:37:03 PM
Please share your Gram's old recipes abbasgurl. Thanks for the other suggestions.
I have gotten a lot of great recipes from this site. http://forums.gardenweb.com/forums/harvest/
Teresa |
| abbasgurl |
Posted - Apr 05 2006 : 6:41:47 PM
I have all my Gram's old recipes. She taught me to can. I'd be happy to post some if anyone is interested.
Rhonda
...and I will sing at the top of my lungs, and I will dance, even if I'm the only one! |
| ThymeForEweFarm |
Posted - Apr 05 2006 : 3:54:26 PM
I Google "canning university" and come up with a lot of information when I need it. Universities are a great place to look for information.
Robin
www.thymeforewe.com
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| Aunt Jenny |
Posted - Apr 05 2006 : 11:07:14 AM
I like the books "Stocking Up" and "Putting food By". Also I get alot of recipes from magazines like Backwoods Home magazine, or Countryside magazine too. The Carla Emery Book "Encyclopedia of Country Living" has alot of good ones too. I love canning..have been canning since I was a teenager and never stopped. MaryJane's recipes are great for canning too. I loved the apple pie filling!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
