How to Can Potatoes
If you are looking for a way to add organic potatoes to your soups and stews, why not try your hand at canning them. It is as easy as 1,2.3 and you only need a few things to start with. If you think that this might be what you have been looking for all along, read on to see how to can potatoes.
Canned Pickled Okra
My momma used to make okra all the time when I was growing up. I can remember standing in the kitchen watching her fill the jars getting them ready to put up in our pantry. Here is the recipe that we used.
- 3/4 pound fresh okra
- 4 1/2 cups cider vinegar
- 2 cups water
- 3 cloves chopped garlic
- 1/4 cup crushed red pepper flakes
- 1/4 cup smoked paprika
- 4 1/2 teaspoons salt
Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, and salt, to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar’s rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week before eating.
For more canning tips and lots of canning recipes, I recommend you grab a copy of my new ebook Canning Made Simple.
Canned Pickled Blueberries
This recipe is great served over brie cheese with crackers. It’s sweet and yet has a tangy bite as well!
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1 1/2 cups red wine vinegar
- 2 quarts fresh blueberries, washed and picked over
- 1 cup white sugar
- 1 cup brown sugar
Place the cinnamon sticks and cloves onto the center of an 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place spice sachet into a large saucepan and pour in the vinegar. Bring to a simmer over medium heat; cook for 5 minutes. Stir blueberries into the vinegar; cook until heated through, about 5 minutes. As the blueberries heat, gently shake the pot. Do not stir to avoid breaking the berries.
Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Pour berries and liquid into a colander set over a bowl. Remove spice packet. Transfer berries to hot, sterilized canning jars; reserve the liquid. Return liquid to saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 4 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with sterilized lids; screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
For more canning tips and lots of canning recipes, I recommend you grab a copy of my new ebook Canning Made Simple.
Strawberry Preserves
This is an old fashioned recipe used by my grandmother when she was growing up. It’s easy to make and the large strawberry chunks make for a delicious burst of flavor in your mouth!
- 2 pounds fresh strawberries, hulled
- 5 cups white sugar
- 2 tablespoons vinegar
- 1 pinch salt
Transfer the mixture to hot sterile jars, leaving 1/2 inch head space, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
For more canning tips and lots of canning recipes, I recommend you grab a copy of my new ebook Canning Made Simple. Inside you’ll find over 40 canning recipes to get you started, along with simple to understand explanations about what to can, how to can, and even why to consider canning at all! Click on here to buy your copy today!How to Can Corn
It is easy to enjoy that wonderful fresh taste of corn all year long by canning your summer bounty.
Preparing for Canning
Wash the canning jars in hot soapy water to sterilize them. Immerse the jar lids in a pot of boiling water and let them boil for five minutes. Remove the lids using tongs or a magnetic wand that lifts lids.
Fill a large pot about two thirds full of water and put it on the stove to boil. You will blanch the corn in this water. Heat another pot, medium sized filled with water. You’ll add this hot water to the jars of corn in a later step.
Homemade Canned Tomato Juice
Nothing taste better than a glass of homemade canned tomato juice. It lasts forever on the shelf and the longer it sits, the more tomatoey flavor you will get in each delicious glass!
- 3 1/2 pounds tomatoes
- salt
- sugar (optional)
Choose perfect, firm, red ripe tomatoes. Wash, drain, and remove core and blossom ends. Cut tomatoes into quarters or leave whole. Put tomatoes into a large saucepan or kettle and simmer until soft, stirring often. Press through a sieve, strainer, or food mill and return juice to the pan or kettle. Heat juice just to boiling. Pour or ladle juice into hot pint or quart jars to within 1/4 inch of the tops. Add 1 teaspoon salt or 2 teaspoons salt sugar mixture (1 part salt to 2 parts sugar) to each quart, if desired. Wipe tops and threads of jars with a damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in a pressure cooker at 5 lbs. 10 minutes for pints, 15 minutes for quarts.
For more canning tips and lots of canning recipes, I recommend you grab a copy of my new ebook Canning Made Simple.How to Can Green Beans
I love the taste of fresh green beans. My mom used to make them all the time when I was little. I remember standing in the kitchen, helping her snap them as she would put them in each of the jars.
Here is a step by step tutorial on how to can green beans for your family.
For starters you will need a bushel of green beans. One bushel will make approximately 12-20 quart jars.
Canned Marinara Sauce for Pastas
Homemade spaghetti sauce is great. I love it, and I love keeping it on hand. Here is a simple version that you can make so that you can keep a few jars on hand!
- 30 medium tomatoes
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1-1/2 teaspoon olive oil
- 2 tablespoons finely minced fresh basil
- 1 tablespoon of lemon juice per hot jar
- 3 (16 oz) pint glass jars with lids and bands
Boil water in your canner. Remove from heat. Put your jars in the simmering water until ready for use. Set bands aside.
Wash your tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
Saute the onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Puree the tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
Combine the tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until the mixture is reduced by half, stirring to prevent sticking.
Remove the jars from the water and allow them to dry while your mixture is reducing.
Add 1 tablespoon of lemon juice to each hot jar. Ladle hot sauce into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band and adjust until the fit is tight.
Process the jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours.
For even more great canning recipes, be sure to check out my ebook Canning Made Simple – Preserving The Bounty
Inside you’ll find over 40 canning recipes to get you started, along with simple to understand explanations about what to can, how to can, and even why to consider canning at all! Click on here to buy your copy today!
Canned Bread and Butter Pickles
I am a pickle lover! Sweet pickles, dill pickles, bread and butter pickles, million dollar pickles–I could eat every single version on the market. However, my favorite pickle is the homemade canned kind! This version of bread and butter pickles have quickly become my favorite. I keep them on hand year round so I can have them with dinner, or just a small snack.
- 15 cups sliced pickling cucumbers
- 3 onions, thinly sliced
- 1/4 cup coarse salt
- 4 cups cracked ice
- 2 1/2 cups cider vinegar
- 2 1/2 cups sugar
- 3/4 teaspoon turmeric
- 1/2 teaspoon celery seed
- 1 tablespoon mustard seeds
For even more great canning recipes, be sure to check out my ebook Canning Made Simple – Preserving The Bounty
Inside you’ll find over 40 canning recipes to get you started, along with simple to understand explanations about what to can, how to can, and even why to consider canning at all! Click on here to buy your copy today!
Simple Canned Cranberry Sauce
This is a recipe from my ebook Canning Made Simple. I thought I’d share it with you here so you can get started learning how to can with a simple recipe that’s perfect for this time of year. Enjoy!
- 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
For even more great canning recipes, be sure to check out my ebook Canning Made Simple – Preserving The Bounty
Inside you’ll find over 40 canning recipes to get you started, along with simple to understand explanations about what to can, how to can, and even why to consider canning at all! Click on here to buy your copy today!
Canning Pumpkins – How to Make Home Canned Pumpkin
Roasting a pumpkin and then using the fresh pulp for recipes is a great way to put some healthy veggies in your diet. But what happens when you have an overabundance of pumpkins and you want to store that up for the winter? Here is a step by step process for canning pumpkins and how you can make home canned pumpkin!
Homemade Relish For Hotdogs – Canning Recipe
This relish is the best I have ever tasted–even better than what you get at the store! It’s great on hotdogs, burgers, and wherever else you want to use it.
- 7 large English cucumbers
- 4 large sweet onions, peeled
- 1/4 cup pickling salt
- 3 cups white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon celery seed
- 3 cups distilled white vinegar
- 1 cup water
- 4 (1 pint) canning jars with lids and rings
Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Process the jars in a hot water bath on the stove for 10 minutes. Make sure the jars are covered with water (an inch over the top of the jar)
Remove the jars from the hot water bath and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Canned Strawberry Jam
I love making homemade strawberry jam. There is just something about having jam on fresh bread!
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
Canned Green Pepper Jelly
The first time I had green pepper jelly was at a party. Someone had poured it all over a block of cream cheese and had me taste it with a cracker. It was heaven! I loved the flavors SO much that I decided to try and make my own. It is really easy to do.
- 4-sweet green peppers,
- 2-jalapeno peppers, medium
- 2-cloves garlic
- 2/3-cup white vinegar
- 2-tablespoons of lemon juice
- 3 and 2/3-cups granulated sugar
- 1-package fruit pectin
- 4 or 5-drops green food coloring, optional
Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version). Purée peppers and garlic in food processor.
Pour prepared mixture into dampened cheese cloth-lined sieve suspended over a deep container. Let drip for 30 minutes to collect juices. For quicker results, squeeze bag; juice may be cloudy.
Measure sugar and set aside.
Measure 1 and ½-cups pepper juice into a large stainless steel saucepan. Stir in vinegar and lemon juice. Whisk in fruit pectin until dissolved. Stirring frequently, bring mixture to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute.
Remove from heat and skim foam. Pour into hot sterilized jars leaving ¼” head space. Place lids on jars.
Process 5 minutes in boiling water canner