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Save money, eat healthier, with no additives or chemicals... and
with much better taste! This page provides the links to our illustrated recipes
and canning* directions - so easy ANYONE can do it, along with a multitude of
other recipes, guides and canning instructions from the USDA and many
universities. The red highlighted entries are new for Summer 2008! Those of you
who still speak the "Queen's English" will probably be more familiar with terms
"bottling" or "tinning" rather than canning! But it means the same!
Look for the recipes, pages and directions that are new for 2009 with
NEW!
next to them!
Recipes and directions
 | General know how and fruit/vegetable
picking tips |
|
Why you should use a canner and how to choose one. |
| Summary of approved home
food preserving methods |
| Canning methods that
are considered to be unsafe: steam, microwave, dishwasher, oven, or just sealing the jars
without further processing? |
| If you are new to home canning -
see these do's, don'ts and tips |
| Frequently asked questions about
canning |
| Frequently asked questions about
freezing |
| Jam and jelly directions and recipes |
| Jam and jelly questions
and answers |
| Canning - anything that can be safely
canned at home! |
| Juices: Canning fruit and vegetable
juices |
| Freezing directions |
| Pie fillings |
| Sauces, Salsas, Syrups, Fruit
Butters and Chutneys |
| Soups - canning vegetable
and meat soups at home (see
this page for tomato soup) |
| Preserving Venison |
| Pickling - more than just cucumbers |
| Drying / food dehydrating |
| Ice cream, gelato and sorbets |
| Other recipes - roasted peppers, basil
pesto, pies, cakes and much more |
| Using honey in
place of sugar |
| Equipment and supplies |
| USDA Food Grades -
Ever wonder what was "Grade A"? And why you don't see grade B? How to select
different foods, including fresh, frozen and canned? Wonder no more with
this one-page guide! |
| Food safety - what is botulism? |
| NEW!
Table of the pH and/or acidity of
common fruits, vegetables, grains, breads and common food products |
| NEW!
This page provide basic facts regarding food
poisoning and pathogenic
microorganisms and natural toxins related to home food preservation
(canning, bottling, drying, jams, salsas, pickling, sauces, etc.). Look
up any pathogen (botulism, salmonella, Staph, etc.) and find out what it
does and how to prevent it. |
Picking tips
Blake's Easy and Illustrated Canning, Preserves and Jam Directions
You can use a Water Bath Canner OR a Pressure Canner for all of these
recipes:
| Berry jams
(strawberry, triple berry, raspberry, blackberry,
loganberry, mixed berry, etc.) |
| Apple
jelly |
| Apricot, or plum jam. |
| Blackberry jam |
| Blueberry jam |
| Blueberry jelly |
| Cherry jam and
cherry preserves |
| Fig jam |
| Fig-strawberry
jam |
| Grape jelly
from fresh grapes |
| Grape jelly
from grape juice (canned, bottled or frozen) |
| NEW!
Jelly - from bottled or
frozen fruit juices |
| Mulberry jam |
| Muscadine
or scuppernong jelly |
| Orange marmalade |
| Peach or Nectarine jam |
| Pear jam and pear jelly |
| Pepper Jelly, hot or sweet, including
chilies, jalapeno, and pimiento |
| Plum Jam |
| Pomegranate jelly |
| Raspberry jam |
| Strawberry jam (with pectin)
(uses less sugar or honey and less cooking) |
| Strawberry jam
(without pectin) (requires much more sugar and cooking) |
| Strawberry (and other berry) jams
without sugar |
| Tomato Preserves |
| Watermelon jelly |
| Other jam recipes and
jelly recipes. |
| What happens if my jam or jelly doesn't gel?
Remaking cooked runny jam or jelly instructions can be found
on this page |
| Foam in Home Jam Making - What It Is
and What To Do About It! |
Fruit Honeys
| Electric and Manual ice cream makers that require ice and salt:
 |
How to make
ice cream with your own fruit! (strawberry, vanilla, chocolate,
blueberry, peach, etc.) |
|
How to make Gelato |
|
How to make
sugar free, fat free ice cream (strawberry, vanilla, chocolate,
blueberry, peach, etc.) |
| How to make
sugar free, fat free coffee ice cream |
| How to make sweet
corn ice cream |
| Coming in April: How to make frozen yogurt |
| Coming in April: How to make sorbet |
|
| Electric ice cream makers that have a bowl that must be frozen in
your freezer:
|
How to make ice cream
with your own fruit! (strawberry, vanilla, chocolate, blueberry,
peach, etc.) |
|
How to make Gelato |
|
How to make
sugar free, fat free ice cream (strawberry, vanilla, chocolate,
blueberry, peach, etc.) |
| How to make sweet
corn ice cream |
| Coming in April: How to make frozen yogurt |
| Coming in April: How to make sorbet |
|
| Ice cream makers and manuals
|
You can use a Water Bath Canner OR a Pressure Canner for these (except
for spaghetti sauce with meat!):
| How to make applesauce
- W, P |
| How to make applesauce
for a meal (not canning it) with NO special equipment |
| How to make apple butter
- W, P |
|
How to make homemade,
home-canned barbecue sauce - W, P |
| NEW!
How to make Blueberry butter
- W,P |
| How to make blueberry syrup
(it works for strawberries, raspberries and blackberries, too) - W, P |
| NEW!
Home canning and freezing
chocolate sauces |
| How to make cranberry sauce
- Perfect for thanksgiving and Christmas - bright, colorful, loaded with vitamin C
and incredibly easy to make! - W, P |
| How
to make jellied cranberry sauce - W, P Now, make your own, no nasty
store canned glop! |
| How to make cran-applesauce
- GREAT for the holidays - bright, colorful, not too sweet, not too tart
and loaded with vitamin C! Kids love it! - W, P |
|
Horseradish sauce -
refrigerator storage only photos coming shortly! |
| NEW!
Hot Sauce (like Tabasco
Sauce) |
|
How to make GREAT mango
chutney! - W, P |
|
How to make mango salsa - W, P |
| Mint Sauce - for lamb! - W, P |
|
How to make peach butter - W, P |
|
How to make peach chutney -
W, P |
|
How to make Peach salsa -
W, P |
| NEW!
How to make fresh and SAFE
homemade peanut butter (to eat fresh or store in the fridge or freezer) |
| How to make pear butter - W, P |
| How to make Raspberry
Chipotle Sauce - W, P |
| How
to make tomato salsa - W, P |
|
How to make tomato sauce - W, P |
|
How to make tomato paste - W, P |
| How
to make spaghetti sauce - without meat - W, P |
| How
to make spaghetti sauce - with meat - P |
Canning miscellaneous fruits and vegetables
Some of these require a pressure canner to prevent potential spoilage and
food poisoning, due to the low acid content of the food. For others, you
can use a Water Bath Canner OR a Pressure Canner. I've noted what's
required for each, below, following each entry, with
W for water bath,
P for Pressure canner, and
W, P for either may be used!
| Canning apples |
| NEW!
Canning asparagus - P |
| NEW!
Canning fresh shelled beans |
| How to can beets - P |
| How to make home canned
carrots - P |
| How to can blueberries
(and raspberries, blackberries, currants, dewberries, elderberries, gooseberries,
huckleberries, tayberries, loganberries and mulberries.) - W, P |
| How to can cherries - W, P |
|
How to can corn (hot pack
method) - P |
|
How to can corn (raw
pack method) - P |
|
How to can figs - make your
own figs floating in a jar of light syrup or fruit juice! - W, P |
| Candied figs - a tasty but
high-sugar Southern treat |
| How to make canned greens, like
Spinach, Turnip Greens, Collards, Kale, Swiss Chard |
| How to can
green beans, yellow beans, snap beans, broad beans, etc - P |
|
How to make canned dried beans
and peas (from kidney beans, peas, lima beans, broadbeans, chickpeas,pole
beans, etc.) - P |
|
How to Make Homemade Canned Baked Beans With Tomato or Molasses Sauce
- P |
|
Elderberries - jams, jellies, syrups and more. (from Utah State) |
| How
to make ketchup.. or if you prefer...
How
to make catsup - W, P |
| SUPER-EASY homemade ketchup
recipe |
|
How to can mangoes - W, P |
| How to can oranges,
grapefruit, lemons, limes, tangerines, clementines and other citrus
- W, P |
| How to make canned pears!
In sugar solution, water, fruit juice or Splenda! - W, P |
| How to make your own
home canned peaches, plums, cherries or nectarines (in a light
sugar, regular sugar, natural fruit juice or no calorie sweetener
solution) - W, P |
|
How to make canned spiced peaches
- W, P |
|
How to can peas (English peas,
crowder peas, blackeye peas and purple hull peas) - P |
| Boiled Peanuts! Now
Southerners who move to other parts of the country can make their own
home-canned boiled peanuts to eat later or give away as gifts |
|
How to can peppers (removing
the skins)- P |
| How to can peppers
(leaving the skins on) - P |
| How to can Hot peppers in
oil - W, P |
| How to make fresh basil Pesto
(only fresh and frozen - this can't be home-canned) |
|
How to can potatoes - P |
|
How to home-can pumpkin (in a cooked, cubed form) and
why you shouldn't home-can the pureed forms. Note: Pumpkin is difficult to can safely - it is a
low acid food, so that rules out open water bath canning immediately.
Pressure canners can be used, but according to the health authorities
(like the National Center for Home Food Preservation) only if the
pumpkin is cubed, rather than mashed. I usually just freeze the cooked
pumpkin! - P |
| How to make pumpkin pie from a whole,
fresh pumpkin - the easy way! for fresh or frozen use |
| More
pumpkin recipes (roasting seeds, pumpkin soup, pumpkin bread, pumpkin
cheesecake, pumpkin cookies, etc.) - fresh or frozen use |
| How to can your own soups and
chowders at home - P |
| NEW!
Strawberries (canned
strawberries, not jam). |
| How to can sweet potatoes |
| How to can tomato soup or
tomato-basil soup - W, P |
|
How to can tomatoes using a
water bath canner - W, P |
|
How to can
tomatoes using a pressure canner - P |
| Diced, chopped or crushed
tomatoes - W, P |
| How to can Yams |
| Apple juice - make and bottle your
own apple juice! |
| Apple cider - coming soon! |
| How to make fruit juice
- mixed juices, cherry, blueberry, strawberry, raspberry, blackberry, other
berries, etc. - W, P |
| How to make your own grape juice,
scuppernong, juice, muscadine juice. - W, P |
| How to make home-canned lemon,
orange or other citrus juices |
| NEW!
Tomato juice |
You can use a Water Bath Canner OR a Pressure Canner for these:
| Pickled asparagus - W, P |
| Pickled beets - W, P |
| Bread and butter cucumber pickles - W, P
|
| Bread-And-Butter
Zucchini pickles - W, P
|
| Pickled green
beans - W, P |
| Pickled Dill beans - W, P
|
| Pickled cabbage - W, P
|
| Pickled carrots - W, P
|
| Southern Chow-Chow (also
called Piccalilli) - W, P |
| Pickled corn relish - W, P |
| Pickled garlic - W, P -
(photos coming!) |
| Cucumber pickles (kosher dill, bread & butter, or
processed etc.) using mixes - W, P |
| Dill pickles,
from scratch - W, P |
| Old-fashioned fermented general store barrel dill pickles
- W, P - (more photos coming) |
| Cucumber pickle
relish! - W, P - This is the classic hamburger relish! |
| No-canning-needed refrigerator cucumber pickles (kosher
dill) - W, P |
| How to Make Pickled Eggs (to
store in the fridge!) |
| Mixed
vegetable pickles (cauliflower, pepper, onion, celery, cucumber mix) - W, P |
| NEW!
Mustard beans (pickled
mustard beans) |
| Pickled dilled
okra! - W, P |
| Pickled peaches (also
nectarines, apricots, etc.) - W,P |
| Pickled peppers - W, P |
| How to make sauerkraut -
homemade and naturally fermented! - W, P |
| Pickled
watermelon rind - W, P |
| NEW!
Sweet Pickled
Gherkins - W, P |
| NEW!
Sweet Pickles (quick
recipe) - W, P |
FAQs: Click
here for the page of frequently asked questions (with answers) about pickling
and making pickles.
| How to freeze apples |
| How to freeze
berries (blueberries, blackberries, raspberries, gooseberries,
tayberries, loganberries, strawberries, saskatoons, cranberries, marionberries,
boysenberries, etc.) |
| How to freeze basil |
| How to freeze beets |
| How to freeze broccoli |
| How to freeze Brussels
Sprouts |
|
How to freeze green beans
(and other beans) from your garden, farm, or store. |
| NEW!
How to freeze cantaloupes,
honeydew, watermelons and other melons |
| How to freeze carrots
from your garden |
| How to freeze celery |
| How to freeze corn (niblets
style) from ears from your
local farm |
| How to freeze whole
cob corn (corn on the cob) from ears from your
local farm |
|
How to freeze eggplants |
| How to freeze kale, collards and
other greens - photos coming soon |
| NEW!
How to Freeze Lima Beans,
Broad beans, Butter Beans and/or Pinto Beans |
| How to freeze mangos
|
|
How to freeze okra |
| NEW!
How to freeze orange, lemon,
grapefruit or other citrus juices |
| How
to freeze peaches, plums, nectarines, figs and cherries |
|
How to freeze peas (snap,
English, snow and mangetout) |
| How to freeze peppers |
| How to freeze potatoes |
| How to freeze pumpkin to use
later in pumpkin pies and other pumpkin recipes! |
|
How to freeze
summer squash - zucchini, yellow squash, crookneck, scallop,
pattypan, etc.) |
| How to freeze sweet potato |
| How to make Grilled
Summer Squash with Feta - which you can freeze for the winter, or serve
fresh! |
| How to freeze
tomatoes from you garden or the farm; for that fresh taste this winter! |
|
How to freeze turnips and
parsnips |
| How to freeze winter
squashes (like
Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard, Spaghetti
Squash, etc) |
| Products: Vacuum
Foodsealers for freezing, dried foods, and refrigerated foods - the
FoodSaver line
|
for fresh or frozen use
Did I miss a recipe?
| And write me, if you want directions for something I've missed.
|
See the photos and links at right for a good and inexpensive food drier.
| Books on canning, freezing,
drying, preserving and jam making |
| Canners, both water bath and
pressure canners. Canners for glass top
stovers? |
| Strainers, pit removers,
seed-skin-stem removers, jelly strainers, etc. |
| Vacuum Foodsealers
for freezing, dried foods, and refrigerated foods - the FoodSaver line |
| Canning Lids, Rings, Jars, mixes, pectin, etc. |
Trivia
Other Detailed Canning, Freezing and Drying Guides
and Recipes
 |
Home Canning Kits
This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need and
lasts for years: the canner, jar rack, jar grabber tongs,
lid lifting wand, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars and lids (and the jars are reusable). To see more canners, of different styles, makes and prices, click here!
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This page was updated on
1-Jul-2009
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