Use Promo Code "CyberWeek$5" for $5 Shipping on Orders $75+ or "CyberWeekFree" for Free Shipping on Orders $150+
Spacer
Canning Headquarters
Canning Resources
Recipes
Back To Canning Headquarters

Recipes

Recipes

ZESTY SALSA

Preserving Method: Water Bath Canning
Makes about 6 (16 oz) pints or 12 (8 oz) half pint 

Traditional salsa with a zesty kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.

YOU WILL NEED

DIRECTIONS

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
  3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Back to top

STRAWBERRY RHUBARB JAM

Preserving Method: Water Bath Canning
Makes about 4 half pint jars 

YOU WILL NEED

    DIRECTIONS

    1. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries, rhubarb and lemon juice evenly over pectin. Add butter/margarine to help reduce foaming. 
    2. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter. 
    3. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. 
    4. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid. 
    5. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
    6. PRESERVE jam immediately, using 1 of the 3 ways listed here.
    Recipe from Freshpreserving.com

    Back to top

    Homemade Tomato Sauce


    Preserving Method: Water Bath Canning
    Makes about one to multiple jars 

    Turn your tomato harvest into fresh homemade tomato sauce that you can use in your favorite dishes throughout the year. Step-by-step instructions are here.

    YOU WILL NEED

    DIRECTIONS

    1. Prepare canner, jars and lids
    2. Wash and sort tomatoes, removing any bruised or discolored product. Quarter 6 tomatoes and place in a large stainless steel sauce saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes. When all tomatoes have been added, boil, stirring occasionally, until tomatoes are soft and juicy, about 10 minutes. Remove from heat.
    3. Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to remove skins and seeds. Discard skins and seeds.
    4. Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil until volume is reduced by at least one-third for a thin sauce. For a thicker sauce, cook until reduced by half.
    5. Before filling each jar with tomato sauce, add lemon juice or citric acid to the hot jar in the quantity specified below:

      Pint:

      • ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice

      Quart:

      • ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice

    6. Add salt (optional) in the quantity specified below:

      • Pint: ½ tsp

      • Quart: 1 tsp

    7. Add dried herbs (optional) to each jar.
    8. Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
    9. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need about 5lbs of tomatoes.

    TIPS FOR MAKING HOMEMADE TOMATO SAUCE

    • For a thin sauce, you'll need an average of 35 lbs of tomatoes to produce 7 quart jars of sauce. For a thick sauce, you'll need an average of 46 lbs to yield 7 quart jars. For the best-quality product and vacuum seal, pack tomato sauce one jar at a time. For each jar, add the lemon juice or citric acid, then the salt and dried herbs, if using. Then ladle in hot sauce as indicated in Step 8 and place the jar in the canner. Repeat until all jars are filled.
    • Dried basil, oregano, rosemary, thyme and Italian seasoning mixes are excellent seasonings for this sauce. Use those preferred by your family. Add the dried herbs to each jar, rather than trying to season the entire batch of tomatoes. Start with 1/2 tsp per pint jar - you can always add more when using the sauce. Many families like to add a fresh basil leaf to each jar. This is acceptable, but remember to use only unblemished leaves that have been thoroughly rinsed.
    • Preventing Siphoning - Considerable pressure builds up inside jars of tomatoes and other home-canned foods while they are being heat-processed. Improper packing and processing procedures can lead to liquid loss, or siphoning, which, in turn, can lead to seal failure. Seal failure is caused when food particles pass between the sealing compound and the rim of the jar, preventing formation of a secure seal. Siphoning is a greater danger when you are processing jars with larger volumes. To prevent siphoning, first make sure to follow headspace guidelines precisely. When packing whole foods such as tomatoes, peaches and pickles into jars, pack them firmly, but not too tightly. Food expands when heated and can "boil over" if too tightly packed, causing siphoning. 
    • Finally, be careful to follow the correct heating and cooling procedures associated with processing. To prevent siphoning in a boiling-water canner, when the processing time has been completed, turn the heat off, remove the canner lid and wait 5 minutes, then remove jars. To prevent siphoning in a pressure canner, monitor the pressure closely during processing, making only gradual adjustments to the heat level. Allow the pressure canner to cool completely and naturally before releasing the lid. Once the lid is removed, let the jars cool inside the pressure canner for a further 10 minutes. In either case, when removing jars, be sure to lift them straight up, without tilting, and cool them upright, undisturbed, for 24 hours.

    Back to top

    Grandma's Chili Sauce


    Preserving Method: Water Bath Canning
    Makes about 7 (16 oz) pints 

    Just like Grandma used to make! Try this classic chili sauce as a garnish to any dish.

    YOU WILL NEED

    • 16 cups chopped cored peeled tomatoes (about 16 medium)
    • 6 onions, chopped
    • 6 green bell peppers, seeded and chopped
    • 2 red bell peppers, seeded and chopped
    • 2 cups white vinegar
    • 1 cup lightly packed brown sugar
    • 1 clove garlic, finely chopped
    • 1 Tbsp. freshly grated or drained bottled horseradish, optional
    • 1 Tbsp. celery salt
    • 1 Tbsp. mustard seeds
    • 1 Tbsp. salt
    • 1 tsp. ground allspice
    • 1 tsp. ground cinnamon
    • 1 tsp. ground mace or nutmeg
    • 1/4 tsp. ground cloves
    • Ball® (16 oz) pint glass preserving jars with lids and bands 

    DIRECTIONS

    1. COMBINE tomatoes, onions, green and red peppers, vinegar, brown sugar, garlic, horseradish, if using, celery salt, mustard seeds and salt in a large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occasionally, for 1-1/2 hours, until sauce begins to thicken. Add allspice, mace, cinnamon and cloves. Continue to boil gently, stirring occasionally, until thickened and sauce begins to mound on a spoon, about 30 minutes. 
    2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
    3. LADLE the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
    4. PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

    Back to top

    Bruschetta Recipe In A Jar



    Preserving Method: Water Bath Canning
    Makes about 7 (8 oz) half pints 

    What could be more welcoming than warm, freshly toasted homemade tomato bruschetta? Just spoon these zesty tomatoes onto a toasted baguette and garnish with grated cheese and a splash of olive oil, if desired.

    YOU WILL NEED

    DIRECTIONS

    1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
    2. COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
    3. PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
    4. PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

    Back to top

    Spicy Corn Salsa



    Preserving Method: Water Bath Canning
    Makes about 8-10 half-pint (8 oz) jars 

    This salsa recipe uses fresh, cr