Canning and Preserving

Recipes
A Book of Valuable Tips for Preserving Food!
By Alice Waterson
Copyright 2017 Alice Waterson Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any
means including print, electronic, scanning or photocopying
unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are
written for informative purposes . While the author has taken
every possible step to ensure accuracy, all readers are advised
to follow information at their own risk. The author cannot be
held responsible for personal and/or commercial damages in
case of misinterpreting and misunderstanding any part of this
Book
Table of Contents
Introduction…………………………………………………………………………………………………………………………… 4
Canned Tomatoes with Garlic & Basil ………………………………………………………………………………….. 5
Blueberry Jam Preserves…………………………………………………………………………………………………………. 7
Canned Spicy Mixed Vegetables ……………………………………………………………………………………………… 9
Pear & Ginger Preserves ……………………………………………………………………………………………………. 11
Tomato Bell Pepper Salsa ………………………………………………………………………………………………….. 13
Balsamic Plum Basil Preserves…………………………………………………………………………………………… 15
Authentic Canned BBQ Sauce……………………………………………………………………………………………. 16
Strawberry with Basil Preserves …………………………………………………………………………………………. 18
Dandelion Jelly ………………………………………………………………………………………………………………… 20
Chicken & Veggie Soup ……………………………………………………………………………………………………. 22
Rhubarb Jelly Preserves …………………………………………………………………………………………………….. 24
Pickled Onions …………………………………………………………………………………………………………………. 26
Stone Peach Preserves……………………………………………………………………………………………………….. 28
Fig Preserves……………………………………………………………………………………………………………………. 29
Canned Pesto……………………………………………………………………………………………………………………. 31
Ginger & Nectarine Preserves…………………………………………………………………………………………….. 33
Sweet Pickles …………………………………………………………………………………………………………………… 34
Pineapple & Orange Freezer Preserves………………………………………………………………………………… 36
Tomato Jam……………………………………………………………………………………………………………………… 38
Glazed Sweet Carrots………………………………………………………………………………………………………… 40
Orange Marmalade Preserves …………………………………………………………………………………………….. 41
Cranberry Sauce Preserves…………………………………………………………………………………………………. 43
Pickled Tomatoes……………………………………………………………………………………………………………… 45
Pepper & Peach Preserves………………………………………………………………………………………………….. 47
Apple Butter…………………………………………………………………………………………………………………….. 49
Cherry & Jalapeño Preserves ……………………………………………………………………………………………… 51
Spicy Lemon Beans ………………………………………………………………………………………………………….. 53
Pineapple Zucchini……………………………………………………………………………………………………………. 55
Cucumber Relish………………………………………………………………………………………………………………. 56
Pizza Sauce ……………………………………………………………………………………………………………………… 58
Conclusion ………………………………………………………………………………………………………………………….. 60
Introduction

How can you integrate home grown foods into your recipe repertoire
at home? Can you seek out the different varieties of ingredients
you’ll need to preserve and can them?
Are you curious about the various ways in which preserved and
canned foods can make your recipes tastier?
You can be part of the modern revival of canning, something your
grandmother probably did. Canning and preserving produce high
quality, flavorful foods that save you money and build selfreliance,
since you’re not always at the mercy of market prices.
In this c ookbook, you’ll discover how to can and preserve 30 fruits,
veggies and sauces, so you’ll have them when you need them.
Below is a chart that will let you know how to determine processing
time if you’re pressure canning, depending on your altitude.

Canned Tomatoes with Garlic & Basil

Each culture has its own preferred flavorings, like Italians with basil
and garlic. They enhance this recipe. I prefer using Roma tomatoes
in my canning, but you can use any variety you prefer.
Makes: 4 quarts
Cooking + Prep Time: 1/2 hour
Ingredients:
• 16 cloves of garlic, whole
• 12 pounds of tomatoes, Roma
• 4 tbsp. of salt, kosher
• 8 tbsp. of lemon juice
• 4 tsp. of Louisiana hot sauce
• 8 basil leaves, fresh
Instructions:
1. Place the 8 x 1-pint or 4 x 1-quart jars and their 2-pc. caps in
soapy, hot water. Rinse them well and then drain. Heat the lids and
jars in 180F water (simmering). Leave them there until you need
them.
2. Choose fresh tomatoes, the best you can find. They should be free
from spots and splits.
3. Remove stems. Make X’s with a paring knife through top skin of
tomatoes.
4. Place large sized stock pot on stove. Fill 3/4 full of water. Bring to
good boil.
5. Place tomatoes in wire basket. Lower into water in pot. Blanch
them for 1/2 to 1 minute until top skin begins peeling away from
your X.

6. Immediately dip tomatoes in cold water so they will stop cooking.

Slip off skins with knife, starting at your X. Leave tomatoes whole.

7. After peeling, place tomatoes in another large sized stock pot.

Add water to cover tomatoes and one inch more.

8. Bring water to rolling boil. Cool the tomatoes for five minutes. As
they cook, remove canning jars and lids from hot water. Place on a
dry towel. Add 2 tbsp. of lemon juice to all the jars. 9. Pack hot
tomatoes carefully in jars. Place 4 garlic cloves and 2 leaves of bail
in jars, as well. 10. Ladle hot cooking liquid carefully over tomatoes
in jars. Leave an inch at the top, known as head space. Add hot
sauce and 1 tsp. salt to all jars.
11. Move jars a bit to remove air bubbles. Repeat a few times. Screw
lids down firmly on jars. Place in simmering water bath for about
40-45 minutes. Remove them from the hot water and set them aside
so they can cool.
12. Once jars are cool, make sure lids are properly sealed. Label the
jars and store in cool, dark place.
Blueberry Jam Preserves

Summer wouldn’t be the same without picking berries or picking

some up at your loca l farmer’s market. Then you have the
ingredients for a great batch of money-saving blueberry jam. It’s
great on biscuits or scones.
Makes: 60 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
• 2 tbsp. of lemon juice
• 8 cups of blueberries, fresh
• 7 cups of granulated sugar
• 1 x 1 & 3/4 oz. pkg. of fruit pectin, powdered
Instructions:

1. Mash the blueberries and transfer them to Dutch oven. Add the
lemon juice and pectin and stir well.

2. Bring mixture to rolling boil on high heat. Stir constantly. Add

sugar and continue to stir. Return to full boil.
3. Boil for one minute while still stirring. Remove from heat and
skim off any foam.
4. Ladle into jars or freezer-safe containers and allow to cool down
to room temperature. This usually takes about an hour.
5. Cover jars. Allow them to stand overnight so they can set. Do not
leave them setting for more than 24 hours.

6. Blueberries can be refrigerated for up to three weeks or frozen for

up to a year.
Canned Spicy Mixed Vegetables

These mixed veggies make a super topping for sandwiches, pizza or

pasta. If you like your foods on the spicy side, you can add some
chilies to the recipe.
Makes: 10 pints
Cooking + Prep Time: 3 & 1/2 hours
Ingredients:
• 3 & 1/2 cups of sugar, granulated
• 1/2 cup of pickling salt or canning salt
• 1/4 cup of mustard, prepared
• 5 cups of vinegar, white
• 2 pounds of peeled, quartered small onions
• 4 pounds of cucumbers, pickling – 4-5 inches long, washed, cut
into 1-inch slices
• 2 cups of 1/2-inch cut carrots
• 4 cups of 1-inch cut pieces of celery
• 2 cups of florets, cauliflower
• 2 cups of peeled, de-seeded, 1/2-inch cut pieces of red peppers,
sweet
• 2 tbsp. of mustard seeds
• 3 tbsp. of celery seeds
• 1/2 tsp. of turmeric, ground
• 1/2 tsp. of cloves, whole
Instructions: 1. Combine the veggies together. Cover with two
inches of crushed or cubed ice. Place in your fridge for three or four
hours.
2. Combine mustard and vinegar in an 8-qt. kettle. Combine well.
3. Add the turmeric, cloves, mustard seed, celery seed, sugar and
salt.
4. Bring mixture to boil.
5. Drain the vegetables. Add them to kettle with pickling
ingredients. Cover the kettle and bring slowly to boil.
6. Drain the vegetables. Reserve the pickling solution.
7. Ladle the veggies into sterile pint or quart jars. Leave 1/2” at the
top.
8. Add pickling solution to jars. Make sure you still have 1/2” at top.
9. Adjust the lids as needed. Place jars into simmering water. Make
sure the water covers them completely. Bring to boil and process for
about 20 minutes. Remove the jars and allow to cool. Label jars and
store in cool, dark place.

Pear & Ginger Preserves

These delightful preserves make a thoughtful, wonderful gift for
friends, neighbors or coworkers. They taste great on crackers and
muffins, or you can use them as a baked ham condiment.
Makes: 4 cups
Cooking + Prep Time: 13 hours & 40 minutes including 13 hours
setting time Ingredients:
• 1 lemon, large, chopped and de-seeded
• 6 cups of pears, Bartlett or Bosc
• 1-2 tbsp. of fresh ginger, grated and peeled
• 1/4 cup of liqueur, pear flavor
• 1/2 cup of water, filtered
• 4 cups of sugar, granulated
Instructions:

1. Combine pears, lemon, ginger and pear liqueur in large sized

sauce pan. Add sugar and stir. Bring to boil.
2. Reduce the heat. Simmer for 15 minutes and remove from the
heat.
3. Cover. Allow to stand for 12 hours without refrigeration.
4. Remove cover from pan. Bring to boil on high heat. Lower the
heat and simmer the pear mixture for an hour and 15 minutes and
stir occasionally. It should thicken.

5. Place a cup of preserves into each of your four 8-oz. jars. Cover
with the lids. Place upside down on wire rack to cool. Chill. They
will keep in your fridge for up to 6 weeks.

Tomato Bell Pepper Salsa

This is a simply delicious recipe for chunky salsa with tomatoes and
bell peppers. I’ve tried many other salsa recipes, but I always seem
to come back to this one. I never get bored of the mixture of flavors.
Makes: 10 pints
Cooking + Prep Time: 1 hour & 5 minutes
Ingredients:
• 4-5 de-seeded, chopped jalapeno peppers
• 15 minced cloves of garlic
• 1 chopped rib of celery
• 1 chopped red pepper, sweet, medium
• 4 chopped green peppers, medium
• 35 peeled, quartered tomatoes, medium
• 2 x 12-oz. cans of tomato paste
• 3 chopped onions, large
• 1/2 cup of sugar, granulated
• 1 & 3/4 cups of vinegar, white
• 1/4 – 1/2 tsp. of pepper sauce, hot
• 1/4 cup of canning salt
Instructions:
1. Cook the tomatoes in uncovered large stock pot for 20 minutes on
med. heat.
2. Drain the tomatoes. Reserve the two cups of liquid. Return
tomatoes to same pot.
3. Stir in reserved tomato liquid, hot pepper sauce, canning salt,
jalapenos, garlic, celery, red pepper, sugar, vinegar, tomato paste,
onions and green peppers.

4. Bring to boil and then reduce the heat. Leave stock pot uncovered
and stir frequently while simmering for an hour.

5. Ladle the hot mixture in 10 x 1-pint jars. Leave 1/2 inch at the
top. Move jars to remove air bubbles. Wipe the jar rims. Screw on
the bands until they are tight to the feel. 6. Place jars in canner along
with simmering water. Be sure they are covered completely. Bring
water to boil and process for about 20 minutes. Then remove the jars
and allow to cool.

Balsamic Plum Basil Preserves

This is a very easy recipe, so it’s a good one to start off with, if
you’ve never canned before. Everyone I’ve served these plum
preserves to has absolutely loved them.
Makes: 3 cups
Cooking + Prep Time: 2 & 1/2 hours
Ingredients:
• 1 & 1/2 cups of sugar, granulated
• 4 & 1/2 cups of unpeeled, diced plums
• 1 x 1 & 3/4-ounce pkg. of fruit pectin, powdered
• 3 tbsp. of vinegar, balsamic
• 1 tbsp. of chopped basil, fresh
Instructions:
1. Stir all ingredients except for the basil into a 4-quart glass bowl.
2. Microwave on High setting for eight minutes. Expect the mixture
to boil.
3. Stir the mixture. Microwave for 8-10 more minutes on High. It
should thicken to a texture like that of maple syrup.

4. Stir the basil into the warm preserves. Cool the mixture for about
two hours, until completely cool.

5. Cover. Chill preserves in airtight container until you want to serve

them. They will keep in your refrigerator for up to three weeks.

Authentic Canned BBQ Sauce

I used to be on the fence about barbeque sauce, but since I started

canning with this recipe, I’m a regular BBQ fan. I have the chance to
customize the heat, flavor and sweetness myself, so I make it the
way my family loves it.
Makes: 3 pints
Cooking + Prep Time: 3 hours and 20 minutes
Ingredients:
• 1 tbsp. of pepper flakes, hot
• 3 chopped garlic cloves
• 2 cups of onions, chopped finely
• 21 medium tomatoes, cored, peeled and chopped
• 1 & 1/2 cups of brown sugar, packed lightly
• 1 tbsp. of celery seeds
• 1/3 cup of lemon juice
• 1 cup of vinegar, white
• 1 & 1/2 tbsp. of ground nutmeg or mace
• 2 tbsp. of salt, kosher
• 1 tsp. of ginger, ground
• 1 tsp. of cinnamon, ground
• 1 tbsp. of mustard, dry
1. Combine the tomatoes with the celery seeds, pepper flakes, garlic
and onions in large steel sauce pan.

2. Bring to boil on high heat while stirring constantly. Lower the

heat. Cover the pan. Gently boil for about 1/2 hour, until the veggies
have softened.

3. Transfer the mixture in batches to sieve over glass bowl. Press

using the back of a large spoon so that all pulp and liquid are
extracted. Discard the solids.

4. Return the pulp and liquid to the sauce pan. Add the brown sugar,
cinnamon, ginger, mustard, mace, salt, lemon juice and vinegar.
Return to boil on med-high and stir occasionally. 5. Reduce heat.
Allow to gently boil for about 1/2 hour while you stir frequently, till
the mixture is thicker, about the consistency of bottled BBQ sauce.

6. Heat the jars you will be using in simmering hot water until you
are ready for them. Do not allow them to boil. Wash the lids in
soapy, warm water. Set the bands aside. 7. Ladle the hot sauce into
jars. Leave 1/2 inch open at top. Remove the air bubbles and wipe
the rims. Apply lids until hand-tight. Place jars in the canner with
boiling water. 8. Process the jars in the canner for about 20 minutes,
as adjusted for altitude. Remove the jars. Allow to cool.

9. Check the lids to make sure they are sealed properly after a day.

Strawberry with Basil Preserves

I love strawberries on and in so many dishes. If I don’t have any in
my garden I pick up a couple flats at the local farmer’s market for
this recipe. The basil

Makes:this a truly unique recipe, and you can’t QUITE taste it, but
it deepens the flavor of the berries.
Makes: 18 pints
Cooking + Prep Time: 40 minutes
Ingredients:
• 1 tsp. of butter, unsalted
• 5 cups of strawberries, crushed
• 1/2 cup of minced basil, fresh
• 7 cups of sugar, granulated
• 1 x 1 & 3/4-oz pkg. of fruit pectin, powdered
1. Combine butter and strawberries in Dutch oven. Stir pectin into
mix. Bring to full boil on high heat. Stir constantly. Stir in the sugar
and return to full boil for about a minute. Stir in basil immediately.
2. Remove pot from heat and skim off the foam.

2. Remove pot from heat and skim off the foam.

pint jars. Leave 1/4” open at the top. Move jars to remove the air
bubbles. Add more mixture if needed. Screw lids on tightly.

4. Place jars in canner with water at a simmer. Be sure the water

covers the jars completely. Bring to boil and process for about 10
minutes. Then remove the jars and allow to cool.

Dandelion Jelly

This jelly was such an enjoyable project for my family. I wasn’t sure
about the taste – I mean, I don’t usually EAT dandelions – so I just
made one batch. I’ll be making more, since it is so delicious. I think
I’d like to give it away with a pretty bow for Christmas.
Makes: 7-9-pint jars
Cooking + Prep Time: 45 minutes
Ingredients:
• 4 & 1/2 cups of sugar, granulated
• 2 tbsp. of lemon juice
• 3 cups of tea, dandelion
• 1 box of pectin, powdered
Instructions:

1. Add the lemon juice, dandelion tea and box of powdered pectin in
a large sized sauce pan. Bring to boil.
2. Add sugar. Return to boil. Boil for one to two more minutes.
3. Remove mixture from heat. Fill jars, leaving 1/2” open at the top.
Process by altitude (see chart in introduction) and store in
refrigerator.

Chicken & Veggie Soup

Is there anything better and more comforting than homemade

chicken soup with vegetables or noodles? I combine the ingredients
and when they are simmering, the kitchen smalls SO good. I serve it
with some of my home-made bread.
Makes: 8 pints
Cooking + Prep Time: 1 & 1/2 hours
Ingredients:
• 4 cups of chopped, cooked chicken
• 4 quarts of broth, chicken – homemade, if possible
• 4 cups of mixed veggies, like onions, carrots and celery
• 1 garlic clove
• Kosher salt
• Ground pepper
Instructions:
1. Place cooked chicken and broth in large sized stock pot. Bring to
boil.
2. Chop your veggies. You can mix and match your favorite
vegetables, as long as you have four cups in total, more or less.
3. Add the vegetables to the pot. Bring to boil.
4. Add salt & ground pepper.
5. Add the garlic and any other seasonings you’d like.
6. Use a slotted spoon to add solid ingredients to jars. The solids
should not fill any more than 1/2 of each jar. Then top jars off with
the broth. Leave an inch at the top.

7. Place lids on the jars. Process using the instructions from pressure
canner.

Rhubarb Jelly Preserves

This rhubarb jelly always has me curious – it tastes much better than
the rhubarb plant looks. It’s also easier to make than I ever would
have guessed. It’s a good recipe to start on if you don’t have a lot of
experience in canning or preserving.
Makes: 64 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
• 7 cups of sugar, granulated
• 4 & 1/2 – 5 lbs. of 1-inch cut pieces of rhubarb
• 2 x 3-oz. pouches of fruit pectin, liquid
• 1-2 drops of food coloring, red, if desired
Instructions:
1. Grind rhubarb using grinder or food processor.
2. Line strainer with 4 cheesecloth layers. Place over large bowl.
3. Place the rhubarb in the strainer. Cover with cheesecloth edges.
Allow to stand for 1/2 hour. Pour the juice into Dutch oven and add
the sugar. Add the food coloring, if you desire.
4. Stir constantly and bring to boil on high. Add the pectin and bring
up to full boil. Leave there for a minute, constantly stirring.
5. Remove from heat. Allow to stand for several minutes. Skim off
any foam. 6. Ladle mixture carefully into hot jars. Leave 1/4” space
at top. Remove the air bubbles. Adjust the lids. Process for 10
minutes in boiling water canner.

Pickled Onions

I always have pickled onions in my fridge, regardless of the season.

The condiment has the look of jewels, and its zesty flavor adds tang
and color to many dishes. It takes less than an hour to preserve and
you’ll love that you spent the time doing it.
Makes: 6 pints
Cooking + Prep Time: 50 minutes
Ingredients:
For the brine
• 2 cups of vinegar
• 4 cups of water, filtered
• 7 tbsp. of salt, kosher
• 2/3 cup of sugar, granulated
For the pickles
• 3 & 1/2 tsp. of salt, kosher
• 4 lbs. of onions, red
• 6 bay leaves
• 3 tsp. of peppercorns
Instructions:
1. To create the brine, combine the water, salt, vinegar and sugar in
sauce pot. Simmer on low heat. Stir often, until the sugar and salt
dissolve. Set the pan aside until you are ready for the mixture.
2. Trim onions. Slice them thinly into strips.
3. Toss the onions with 1 & 3/4 tsp. of salt. Allow to set for 1/2 hour.
Rinse.
4. Distribute bay leaves and peppercorns evenly in your jars.
5. Add roughly 1/2 pound of onions to each of your six jars. Press
with tongs and pack loosely.
6. Cover onions with brine and leave 1/2 inch of space at the top.
7. Clean rims of jars with a clean towel. Place lids on jars. Seal with
bands, using fingertips only.

8. Process for 8-10 minutes. When timer goes off, remove jars from
hot water bath with a jar lifter. Place them on towels. Allow to cool
for about 24 hours.
9. After a day, remove bands and test the seals. The jars that have
good seals are fine to keep in cool, dark place for up to one year. In
cases where the seal was broken, store in your fridge and use it
within two weeks.

Stone Peach Preserves

There i s nothing like the taste of a ripe, sweet peach. It’s so
welcoming. When picked at the peak of freshness, you can smell the
scent, and you just know it will taste great. Now my family enjoys
that great taste any time of year.
Makes: 3 cups
Cooking + Prep Time: 2 hours & 35 minutes
Ingredients:
• 1 & 1/2 cups of sugar, granulated
• 3 tbsp. of lemon juice, fresh
• 4 & 1/2 cups of peaches, peeled, diced
• 1 x 1 & 3/4-ounce pkg. of fruit pectin, powdered
Instructions:
1. Stir all ingredients together in a large glass bowl.
2. Microwave the mixture on high for eight minutes. The mixture
will come to boil. Stir the mixture. Microwave at 8-10 minutes on
high until the mixture thickens.

3. Completely cool the mixture for about two hours. Cover. Chill in
airtight container until you want to serve them. They can be stored in
your fridge for up to three weeks.

Fig Preserves
OK, so I planted too many figs last year. We ate a lot of them, but
still had some left over. So, I decided I’d make preserves with the
extras. You can use this recipe if you like plain figs or add peaches
for a delightful taste.
Makes: 5-7 pints
Cooking + Prep Time: 4 hours & 45 minutes including 3 hours of
setting time Ingredients:
• 5 lbs. of quartered or halved figs

• 5 lbs. of sugar, granulated

Instructions:

1. Wash figs. Trim off stem ends. Place figs in large pot. Cover with
sugar. Set them at room temperature for about three hours.

2. Heat sugar and figs while stirring, on medium heat. Once sugar
dissolves, raise heat to high. Bring to hard boil. Lower heat to med-
low. Boil gently for 40 minutes. Stir frequently.
3. Preserves are finished when surface foam dissipates. A spoon
inserted in mixture should come out coated on the back.
4. Ladle syrup and figs into sterilized, hot jars. Leave 1/4” of head
space. Wipe jar rims clean. Place lids on and screw tight.
5. Put filled jars in canning pot. Cover with water that extends two
inches above the tops of the jars.

6. Bring to boil. Boil for 13-15 minutes. Remove jars with tongs.
Place on clean towel. Let the jars completely cool before moving
them. Store in cool, dark area.

Canned Pesto

This pesto recipe includes fresh basil and several other easy to find
ingredients. You can use it on pasta or spread on bread. It’s so tasty.
Makes: 1 pint
Cooking + Prep Time: 45 minutes
Ingredients:
• 2 minced medium garlic cloves
• 1/3 cup of pine nuts
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of oil, olive
• 2 cups of basil, fresh
• 1/4 tsp. of kosher salt, coarse
• 1/4 tsp. of black pepper, ground
Instructions:
1. Rinse the basil leaves. Pat them dry. Add to food processor along
with pine nuts. Pulse a few times. Add oil. Blend till the mixture is
smooth.

2. Add Parmesan cheese. Pulse. Scrape down the sides.

3. Mince a clove of garlic. Add to processor. Pulse again. Have a
taste now to see if you want to use the other clove of garlic, or not.
Add kosher salt and ground pepper. Blend again.
4. Transfer pesto to clean pint jar. You will notice a thin oil layer
accumulating on top. This is fine. Twist lid onto jar. Store in
refrigerator.

Ginger & Nectarine Preserves

If there is anything better than nectarines, it’s nectarines with the

taste of ginger. My family eats a lot of stone fruits, like nectarines,
peaches and plums. This recipe is like keeping summer in a jar and
opening it whenever you like.
Makes: 3 cups
Cooking + Prep Time: 2 hours & 25 minutes
Ingredients:
• 1 & 1/2 cups of sugar, granulated
• 4 & 1/2 cups of unpeeled, diced nectarines
• 3 tbsp. of lemon juice, fresh
• 1/3 cup of ginger, minced and crystallized
• 1 x 1 & 3/4 pkg. of fruit pectin, powdered
Instructions:
1. Stir all ingredients together in large glass bowl.
2. Microwave on High for eight minutes. It will boil don’t worry.
3. Stir the mixture. Microwave for 8-10 minutes on high until it
thickens.
4. Cool the mixture well, for two hours or so.
5. Cover. Chill in airtight container. They will keep in your fridge for
up to three weeks.

Sweet Pickles

It can be a bit tricky to catch cucumbers JUST when you want them.
They go from tiny to huge in less than a day! So, I adapted this
recipe to use with larger cucumbers, and you can still get the sweet
and tasty gherkin texture and flavor from them.
Makes: 4 quarts
Cooking + Prep Time: 2 hours & 50 minutes including 2 hours
setting time Ingredients:
• 3 tbsp. of salt, canning
• 3 & 3/4 cups of vinegar, white
• 4 cups of sugar, granulated
• 4 lbs. of cut 6” spears of cucumbers
• 4 tsp. of cloves, whole
• 4 cinnamon sticks
• 4 tea bags, black
• 2 tsp. of diced or sliced ginger, fresh
Instructions:

1. Cover the spears of cucumbers with boiling hot water. Allow to

stand for about two hours and then drain.
2. Combine vinegar, sugar and salt in sauce pan. Bring to boil.
3. In wide mouth, heated jars, place 1/2 tsp. of ginger, 1 tsp. of
cloves, 1 cinnamon stick and 1 tea bag – contents only – not the bag,
string or tag.
4. Pack cucumber spears into heated jars. Ladle vinegar/sugar over
the spears. Leave 1/2 inch of head space.
5. Rotate jars to remove bubbles. Wipe rim of jars to make sure
you’ll have a good seal.
6. Adjust rings and lids to finger tight. Process for 15 minutes in
boiling water bath.
7. Carefully remove from bath. Place on towel on your counter.
8. Allow the jars to sit undisturbed overnight. Check the seals the
next day. If any of the jars didn’t seal fully, refrigerate them. The rest
can be stored in a cool, dark place.

Pineapple & Orange Freezer Preserves

If you haven’t tried many recipes yet, this is an easy one to start
with. You can use instant pectin and you don’t have to do a lot of
cooking. They’re not even processed with boiling water. Even
though it’s easy, it’s still very tasty.
Makes: 4 x 1/2-pint jars
Cooking + Prep Time: 1 hour & 5 minutes
Ingredients:
• 2 & 1/2 cups of orange sections, chopped
• 1 & 1/2 cups of sugar, granulated
• 1 x 8-ounce can of undrained pineapple in its own juice, crushed
• 2 tbsp. of lemon juice, fresh
• 2 x 0.6-ounce pkgs. of pectin, instant
Instructions:

1. Stir together the sugar, orange sections, lemon juice and pineapple
in medium sized glass bowl. Allow to stand for 15 minutes.
2. Add in the pectin gradually and stir for three minutes. Allow to
stand for 1/2 hour.
3. Spoon the mixture into 1/2-pint, clean jars or other freezersafe
containers. Leave 1/2” of head space. Seal the jar, label it and freeze
it upright. Can be stored in freezer for up to a year. Thaw for a day
in the fridge before serving.
Tomato Jam

Tomatoes are a great choice for making savory jam at the end of
your summer season. This recipe pairs them with cinnamon, cumin
and ginger. The jam tastes great on grilled cheese sandwiches and
BLTs, and it serves as a tasty condiment for burgers or grilled fish.
Makes: 3 x 1/2-pint jars
Cooking + Prep Time: 3 hours & 20 minutes
Ingredients:
• 2 cups of sugar, granulated
• 3 lbs. of cored, chopped tomatoes, top quality
• 1 tbsp. of ginger, grated, fresh
• 1/4 cup of lemon juice, fresh squeezed
• 1 tsp. of salt, kosher
• 2 tsp. of pepper flakes, red
• 1/4 tsp. of cumin
• 1/2 tsp. of cinnamon
Optional: 2 tbsp. of pectin, liquid
Instructions:
1. Combine the tomatoes, cumin, cinnamon, salt, pepper flakes,
ginger, lemon juice and sugar in a large pot.
2. Bring to boil on med-high. Stir frequently. Lower heat. Simmer
till mixture has a consistency like typical fruit jam. This will take
about 2 & 1/2 hours.
3. Add pectin, if you are using. Allow to simmer for another minute.

4. Ladle hot jam into your sterilized, hot jars. Leave 1/4” of head
space. Screw lids on jars, barely tightening.

5. Place the jars on a rack in a large pot. Completely cover with

water. Cover the pot. Bring to boil on med-high. Boil for about 15
minutes.
6. Turn heat off. Uncover the pot. Allow the jars to rest in the water
for about five minutes. Remove the jars from the pot. Allow them to
sit unmoved on your countertop for at least six hours. Store in cool,
dark place.

Glazed Sweet Carrots

I’ve been canning carrots for years, but none of the other recipes o
ffer this much great taste! You only need plain water for the canning,
and you can add ginger if you like. This recipe works especially well
with sliced and baby carrots.
Makes: 16 pints
Cooking + Prep Time: 1 hour & 10 minutes
Ingredients:
• 8 cups of sugar, brown
• About 10 pounds of carrots
• 4 cups of orange juice
• 8 cups of water, filtered
Instructions:

1. Wash carrots and drain them. Combine orange juice, brown sugar
and water in large sized sauce pan. Heat on medium heat and stir till
sugar dissolves. Keep mixture hot. 2. Place the raw carrots in the
sterilized, hot jars. Leave an inch of head space. Fill the jars with the
hot syrup, still leaving an inch of head space.

3. Tap the jars to remove any air bubbles. Wipe jar rims and screw
on the lids. 4. Process jars in a pressure canner for 1/2 hour under 10
pounds of pressure. Store in cool, dry area.

Orange Marmalade Preserves

Homemade orange marmalade has a taste that is sweet and a little

bitter, at the same time. It will fill your kitchen with an irresistible
aroma, and the jars look like jewels. It’s an easy recipe and a jar with
a bow
Makes: an excellent addition to gift baskets.
Makes:3 pints
Cooking + Prep Time: 2 hours & 5 minutes
Ingredients:
• 6 cups of sugar, granulated

• 5 lbs. of oranges, ripe

Instructions:

1. Wash oranges and dry them. Remove bright colored zest ONLY
from orange. Leave the white pith intact for now.
2. Chop the zest you just made. Set it aside.
3. Cut ends from de-zested oranges. Cut off white pith.
4. Work over a large bowl to catch orange juice. Hold fully peeled
oranges one at a time and use sharp knife to cut sections out.
Squeeze any extra juice out of the orange membrane once you cut all
the fruit out, and the seeds, too. They contain pectin, which helps the
marmalade to set naturally.
5. Combine juice, fruit, zest, sugar and 4 cups of water in large pot.
Bring to boil. 6. Lay cheesecloth in medium bowl. Put seeds and
membranes in bowl. Tie cheesecloth corners to hold the seeds and
membranes. Add this bag to pot.
7. While mixture is coming to boil, place canning kettle with water
on and let it boil.
8. Bring the marmalade up to 220 degrees F. Hold temp there for
about five minutes.
9. Put dollop of mixture on chilled plate. Swirl plate to spread out
the mixture. Drag a finger through it. If the mixture has set, it will
hold a clean, clear track when you run your finger through it.
10. Remove the pectin bag. Squeeze any existing marmalade out and
into pot. Discard the bag. Remove marmalade from heat. Allow to
sit for five minutes. Set up your jars and lids next to pot.
11. Stir marmalade so that zest is evenly distributed in mixture.
Ladle mixture into jars. Leave 1/2 inch of head space. Place lids on
your jars.

12. To can the marmalade, place filled jars in canning kettle. Boil for
about 10 minutes. Allow them to cool and put them in a cool, dry
place.

Cranberry Sauce Preserves

Homemade cranberry sauce puts the store-bought cans to shame. It
has that fresh cranberry punch and uses less sugar. The hint of fresh
orange juice rounds out this smooth gel. Once it’s chilled, you may
have to guard it from your kids. Mine like it right out of the jar.
Makes: 16 Servings
Cooking + Prep Time: 55 minutes
Ingredients:
• 4 cups of sugar, granulated
• 4 x 12-oz. bags of cranberries, fresh
• 1 fresh orange, juiced, + add water to make 4 cups liquid total
• Zest from 1 orange
Instructions:
1. Combine water, zest, orange juice and sugar in large stock pot on
high heat. Bring to boil.
2. Add cranberries. Return to boil. Lower heat. Boil gently for about
10 minutes. Cranberries will pop open.
3. Pour into sieve over heat-safe bowl till all that is left is a paste
with twigs and seeds from orange zest and cranberries.
4. Pour into hot, sterile canning jars. Leave 1/4” of head space. Wipe
rims and place lids on jars. Screw on until fingertip tight.

5. Place jars in canner. Cover using hot water. Bring to boil. Process
for 15 minutes. Turn heat off.
6. Remove cover from canner. Leave jars inside for about five
minutes and transfer to towel or rack to cool, undisturbed, overnight.
Wipe jars down and label them. Store in cool, dark place for as long
as 12 months.

Pickled Tomatoes

Yum…. Pickled green tomatoes are a common recipe for fans of the
noble pickle. This recipe has a unique taste that pairs well with
cheeses, baguettes and scrambled eggs. It’s a bit different than other
tomato recipes, in a good way.
Makes: 6 & 1/2 pints
Cooking + Prep Time: 1 hour & 10 minutes
Ingredients:
• 10 peppercorns
• 10 garlic cloves
• 3 quarts of tomatoes, ripe
• 1 bunch of fresh dill
• 1 bunch of coriander
• 1 bay leaf
• 2 cloves
• 6 tsp. of salt
• 6 cups of water, filtered
• 3/4 cup of vinegar, white
• 3 tsp. of sugar, granulated
• 1 chopped chili pepper, if desired
• 1 sliced carrot, if desired
1. Wash the tomatoes. Remove their stems.
2. Prepare the sterilized jars.
3. Place coriander, dill, peppercorns, cloves, bay leaf and garlic in
bottom of jars.
4. Place tomatoes on top of spices and herbs till jars are full except
for 1/2-inch head space. As you are layering the tomatoes in jars,
stuff carrot and pepper pieces in the gaps left by tomatoes.
5. To make brine, add water, sugar, salt and vinegar to medium pot
on high heat. Bring to rolling boil. Use glass measuring cup to add
hot brine into your jars of tomatoes, covering them. Close lids.
6. Place jars in boiling water bath. Make sure lids are covered. Keep
in bath for 15 minutes. Then remove and place on towel on counter
until fully cooled.

7. Properly sealed jars can be stored in cool, dark place. If any lids
popped, they must be refrigerated, instead.

Pepper & Peach Preserves

OK, I must admit to an addiction to the pepper and peach flavors
together in these preserves. The sweetness of the peaches is perfectly
offset by the heat of peppers, both jalapeno and red. The jam is
versatile, spicy and SO delicious.
Makes: 3 cups
Cooking + Prep Time: 2 & 1/2 hours
Ingredients:
• 1 & 1/2 cups of sugar, granulated
• 1/2 chopped bell pepper, red
• 1 minced jalapeño pepper
• 3 tbsp. of lime juice, fresh
• 4 & 1/2 cups of peaches, peeled, diced
• 1 x 1 & 3/4-ounce packet of fruit pectin, powdered
1. Stir all ingredients together in large glass bowl.
2. Microwave on high for eight minutes. Stir until it thickens.
3. Cool mixture for about two hours.
4. Cover in airtight container. Can be stored in fridge for up to three
weeks.

Apple Butter

I love making the most delicious foods from scratch. It’s an homage
to my mother. Apple butter is just one example. You start off with a
boatload of applesauce and turn it into apple butter to be stored and
used whenever you want it.
Makes: 9 quarts
Cooking + Prep Time: 12 hours & 50 minutes including 12 hours
slow cooker time Ingredients:
• 2-3 cups of sugar, granulated
• 1 tsp. of ground cloves
• 2 tbsp. of cinnamon, ground
• 1/2 tsp. of allspice
• 9 quarts of apple sauce
Instructions:
1. Making applesauce is step one in making apple butter. If you
don’t have the time to make your own, just pick some up at your
local grocery.
2. Fill your slow cooker within one inch of full. You will add the rest
of the applesauce later. Place over low heat. Allow it to boil.
3. As you’re waiting for the boil, add your spices – cinnamon, clove
and allspice. Add your sugar, as well. If you’d prefer not using
sugar, you can use honey or agave.
4. Set slow cooker on low or medium heat. Allow to cook for e ight
hours. If mixture hasn’t yet cooked down, raise the heat. Once
mixture is cooked, put the lid on the slow cooker. Set it on so that
steam can escape. Allow to cook for six to 18 hours. Stirring it once
in a while will keep it from sticking to pot.
5. After cooking the applesauce overnight, the volume will have
been reduced by half. Now you can add remaining applesauce and
more sweetener. Let it cook for several more hours.
6. Clean jars thoroughly. Be sure they have been cleaned well and
dried fully.
7. Blend apple butter in slow cooker until the texture is very smooth.
8. Pour the mixture into your jars. Seal properly. Store in a cool and
dark place.

Cherry & Jalapeño Preserves

The seeds of the jalapeños in this recipe will infuse your preserves
with heat. It tastes great on toast, sandwiches, or as a sauce for pork
chops or blackened chicken. You can also use it with cheese and
crackers as an appetizer.
Makes: 4 cups
Cooking + Prep Time: 1 & 1/2 hours
Ingredients:
• 1 cored, chopped large apple, Granny Smith
• 1 & 1/2 tsp. of ginger, ground
• 2/3 cup of vinegar, cider
• 1 & 1/2 cups of water, filtered
• 2 cups of sugar, granulated
• 1/2 tsp. of cinnamon, ground
• 1 dash each salt, ground nutmeg and ground cloves
• 2 lbs. of pitted, chopped cherries, sweet
• 4 sliced jalapeño peppers
Instructions: 1. Combine all your ingredients in a heavy, large
sauce pan. Bring to boil. Lower heat. Simmer until it has become
slightly thick and it has reduced itself to four cups.

2. Skim foam from the surface of your mixture now and then.

3. Cool and pour mixture into airtight container. The mixture will
become thicker as it is cooling. Cover. Chill.

4. Refrigerate the preserves in airtight container for as long as three

weeks.

Spicy Lemon Beans

I’m not the biggest raw bean fan, I’ll admit. I do like bean salad, just
not all that often. But this recipe has changed my mind somewhat.
These beans are simply delicious and since they have just a hint of
lemon, it adds something unique.
Makes: 3-4 pints
Cooking + Prep Time: 1 hour & 20 minutes
Ingredients:
• 2 & 1/2 cups of vinegar, apple cider
• 2 pounds of cleaned, trimmed, sliced green beans
• 1 tbsp. of salt, kosher
• 1 & 1/2 cups of water, filtered
• 1 tbsp. of pickling spice
• Lemon rind strips
• 1 tbsp. of sugar, granulated
Instructions:
1. Prepare your canning jars, rims and lids.
2. Combine sugar, water, vinegar and salt in sauce pan. Bring
mixture to boil.
3. Add beans. Cover and return to boil. Boil for a minute.
4. Remove beans. Bring liquid back to boil.
5. Remove your hot jars from water bath canner. Drop flat lids in
boiling water.
6. Add 1 strip lemon rind and 1 tsp. of picking spice to all jars.
7. Add beans to jars, and pack lightly.
8. Pour hot vinegar liquid in each jar. Fill except for 1/2-inch head
space.
9. Wipe rims of jars and apply flat lids to them. Apply bands.
10. Process for 10 minutes in boiling water bath canner. Store in
cold, dark place.

Pineapple Zucchini

When you chop and cook zucchini in sugar, lemon juice and
pineapple juice, it really picks up taste from them, especially the
pineapple flavor. It
Makes: the house smell like pineapple and it tastes just wonderful.
Makes:4 quarts
Cooking + Prep Time: 1 hour
Ingredients:
• 3 cups of sugar, granulated
• 1 x 46-oz. can of pineapple juice, unsweetened
• 1 & 1/2 cups of lemon juice, bottled
• 4 quarts of diced or grated zucchini
Instructions:
1. Remove peels and seeds from zucchini. Cube or grate the zucchini
into cubes.
2. Mix all the ingredients well. Stir frequently while simmering for
20 minutes.
3. Fill hot, clean jars with zucchini mixture. Leave 1/2 inch of head
space. Adjust the lids and process them for 15 minutes.

4. Remove the jars. Allow them to completely cool. Test the seal.
Store in cool, dry place.

Cucumber Relish

Pickle relish is always a welcome topping for bratwurst and hot

dogs. This recipe Makes:it easy and quickly, and the canning offers
a long storage time.
Makes:3 quarts
Cooking + Prep Time: 2 hours & 10 minutes
Ingredients:
• 1 cup of chopped onion
• 3 pounds of cucumbers, pickling
• 1-2 cups of sugar, granulated
• 1/4 cup of pickling salt
• 4 minced garlic cloves
• 3 cups of vinegar, white
• 2 tsp. of mustard seed
• 2 tsp. of celery seed
• 1 dash of turmeric
Instructions:
1. Trim cucumber ends. Cut them lengthways. Remove seeds. Cut in
chunks.
2. Dice cucumbers in small pieces. You can use a food processor if
you like. Make sure not to overprocess. You don’t want it mushy.

3. Dice onions. In large sized pot, combine onions, salt and

cucumbers. Cover. Set aside for two to three hours.

4. In mesh sieve, drain onions and cucumbers. Remove as much

moisture as you can. Press to remove excess moisture.

5. To create brine, combine the vinegar with turmeric, celery seed,

mustard seed, garlic and sugar in large sized pot. Bring to boil.

6. Add drained onions and cucumbers. Return brine to boil. Simmer

for about 10 minutes. 7. Fill jars with your pickle relish. Leave 1/4
inch of head space. Wipe the jar rims and place lids on. Process jars
in boiling water bath for about 10 minutes.

8. Remove relish jars and allow to sit without being disturbed until
they are cool. Make sure seals are good. Store in a cool and dark
place.

Pizza Sauce
This is simply an awesome sauce. Sometimes I peel the tomatoes,
but usually I core and puree them in a food processor. They make
the most of the taste of pizza, which is already pretty great.
Makes: 6 pints
Cooking + Prep Time: 2 hours and 40 minutes
Ingredients:
• 2 peeled, cut onions, large
• 4 seeded, cored, quartered bell peppers, large
• 1 garlic bulb, separated and peeled
• 10 lbs. of halved or quartered tomatoes, ripe
• 1 cup of chopped basil leaves, fresh
• 4 tsp. of salt, kosher
• 1 tsp. of black pepper, ground
• 1/2 cup of chopped oregano, fresh
Instructions:
1. Preheat the oven to 450F.
2. Place the tomatoes, bell peppers, garlic and onion on rimmed
baking sheets. Place in the preheated oven. Roast for 1/2 hour to 40
minutes, till veggies are soft and the tomato skins have blistered.
3. Remove veggies from the oven. Drain off any excess water. Place
the vegetables in your food processor and use the puree option until
the mixture is smooth.
4. Pour pepper, herbs, sauce and salt in a slow cooker. Leave lid off.
Turn slow cooker to low. Stir occasionally while cooking until sauce
is like paste in consistency.
5. Pour hot sauce into your jars. Leave 1/2” of head space. Place on
lids and their rings. 6. Process for 30-35 minutes at 10 pounds of
pressure - adjusted for elevation – see the chart in the Introduction.
Conclusion
This canning and preserving cookbook has shown you…

… that when you decide to preserve your own food, you are
freezing time or encouraging good bacteria to grow, which
will crowd out bad bacteria.
I started with the simplest canning method, water bath
canning, which has you filling jars with acidic foods like
cucumbers or tomatoes, covering them with lids and boiling in
water until the jars form seals under their lids. This action will
force all the air from your food and the jar, and create a
vacuum, where bacteria can’t thrive.
So, what can you do now?
Water bath canning provides you with all kinds of tasty foods,
like pickles, tomatoes, jellies and jams. It’s a great place for
you to start canning. I also included some pressure canning
recipes. They require some additional equipment, but they will
give you another world of flavor options. You don’t have to
use pressure canning, but if you want the option of storing
ingredients for all kinds of food, you may want to look into it.
Have fun experimenting! Enjoy the results!