| Good Canning Recipes |
| Home |
| Search |
| About Us |
|
Recipes
|
| Fruits |
| Jams |
| Ketchup |
| Pickled |
| Relish |
|
Non -Canning Recipies
|
| Cookies 1 |
| Cookies 2 |
| Cookies 3 |
| Cakes 1 |
| Cakes 2 |
| Cakes 3 |
| Cajun |
| Chili 2 |
| Chili 3 |
| Southern Punch |
| Crock Pot 1 |
| Crock Pot 2 |
| Crock Pot 3 |
| Coffee |
| Chocolate 1 |
| Chocolate 2 |
| Chocolate 3 |
| Chocolate 4 |
| Chinese 1 |
| Chinese 2 |
| Bread 1 |
| Bread 2 |
|
Safety
|
| Read these safety instructions first! |
| Canning Process Times |
| Great Canning Links |
|
|
|
|
Sister Sites
|
| Sermondepository.com |
| Easyscrollpatterns.com |
Pickles
Barberry Pickle
Beet and Cabbage Pickle
Carrot Pickles
Salted Cherries
Chow Chow
Corn Pickle
Eggplant Pickle
Horseradish Pickle
India Pickles
Maryland Pickle
Bread and Butter Pickles
Hamburger Dill Pickles
This is a heirloom recipe that I traced back to 1916.
Barberries
Vinegar
Soak barberries in salty water for 3 hours. Drain and put berries in jars. Boil vinegar and cover berries leaving 1/4 inch headspace. Seal.
This is a heirloom recipe that I traced back to 1912.
4 cups cooked beets
4 cups raw cabbage
1 tablespoon salt
2 cups sugar
1 teaspoon pepper
1 cup grated horseradish
vinegar
Finely chop beets and cabbage. Add salt, horseradish, sugar, and pepper. Mix well. Put mixture into jars. Cover with cold vinegar. Refrigerate.
This is a heirloom recipe that I traced back to 1916.
8 cups sliced carrots
1/2 cup sugar
1 cup vinegar
1 cup water
6 cloves
1/4 teaspoon ground cinnamon
Put carrots in pot and cover with salty water. Boil until carrots are tender. Drain carrots and set aside. Put vinegar, water, sugar, and spices in a pot. Simmer for 10 minutes. Add carrots and simmer for ten minutes. Pour mixture into quart jars leaving 1/2 inch headspace. Seal.
This is a heirloom recipe that I traced back to 1916.
4 cups large cherries
1 tablespoon salt
1/2 cup vinegar
Wash and destem cherries, place in quart jar. Dissolve salt in vinegar and add to cherries. Fill rest of jar with cold water and seal. Place in refrigerator and let stand for four months before opening.
This is a heirloom recipe that I traced back to 1916.
4 cups green tomatoes
4 cups small onions
1 cauliflower
3 large diced green peppers
3 large diced red peppers
4 cups small cucumbers
salt
2 cups brown sugar
2 teaspoons celery seeds
4 cups vinegar
1/2 cup mustard
1/2 cup flour
1/4 ounce turmeric
1 teaspoon powdered cloves
1 teaspoon powdered allspice
Divide cauliflower in small pieces. Place vegetables in bowl and cover with salty water. Soak for 24 hours. Boil in salty water for 15 minutes and then drain. Mix sugar, cloves, allspice, celery seeds, turmeric, and vinegar and bring to a boil. Add flour and mustard and boil until thick. Add vegetables and bring to a boil. Ladle into jars leaving 1/4 inch headroom. Seal.
This is a heirloom recipe that I traced back to 1916.
8 cups green corn
8 cups beans
8 cups chopped cabbage
8 cups chopped cucumbers
4 cups chopped green peppers
8 cups chopped green tomatoes
2 ounces mustard seeds
2 ounces celery seeds
4 cups sugar
8 cups vinegar
salt to taste
Place vegetables in pot and cover with water. Cook until vegetables are tender. Drain. Add all other ingredients and simmer for one and a half hours. Ladle into jars leaving 1/4 inch headspace.
Adjust lids and process in a boiling water canner 5 minutes at 0-1,000 feet altitude; 10 minutes at 1,001-6,000 feet; 15 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1916.
6 peel and chopped eggplants
2 chopped medium onions
5 cups sugar
1 1/2 cups vinegar
1 cup water
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon whole white peppers
1/8 teaspoon ground cinnamon
Place eggplant and onion in pot and cover with boiling salty water. Boil for 5 minutes; drain and cover with cold water, immediately drain again.
Add all other ingredients to a pot and bring to boil. Add eggplant and onion. Simmer until syrup is thick. Fill into jars leaving 1/4 inch headspace..
Adjust lids and process in a boiling water canner 5 minutes at 0-1,000 feet altitude; 10 minutes at 1,001-6,000 feet; 15 minutes above 6,000 feet.
This is a heirloom recipe that I traced back to 1916.
Horseradish
Vinegar
6 Chilies
6 Whole Peppers
Small Piece of ginger root
Clean and scrape horseradish. Place in jar. Add all other ingredients to a pot and boil. Cover horseradish with mixture leaving 1/4 inch headspace. Seal.
Do not open for 2 weeks.
This is a heirloom recipe that I traced back to 1916.
6 sliced green tomatoes
2 sliced ripe tomatoes
2 diced green peppers
2 diced red peppers
1 dozen sliced medium sized cucumbers
1 cup salt
2 diced onions
2 cups vinegar
1 cup water
1 teaspoon powdered cinnamon
1 teaspoon turmeric
3 tablespoons sugar
1/4 teaspoon powdered allspice
2 tablespoons chopped mint
2 tablespoons white mustard seed
Sprinkle vegetables with salt let stand for 24 hours. Drain vegetables and them pour vinegar and water over them. Bring to a boil and then drain. In a separate pot, add all other ingredients and mix well. Add vegetables and simmer 20 minutes, stirring constantly. Pour into jars leaving 1/4 inch headspace. Seal.
This is a heirloom recipe that I traced back to 1916.
8 cups ripe peeled tomatoes
8 cups peeled green tomatoes
1 large head cabbage
12 medium onions
3 red peppers
1/2 cup salt
2 cups brown sugar
1/2 cup yellow mustard seeds
1/2 cup grated horseradish
4 chopped stalks celery
Vinegar
Finely chop tomatoes, cabbage, onions, and red peppers. Add salt and let stand over night. Drain, add all other ingredients. Add enough vinegar to make wet. Boil 40 minutes. Add to jars leaving 1/2 inch headspace. Seal.
24 cups cucumbers, sliced but not peeled
12 thinly sliced onions
2 sliced green peppers
6 cups vinegar
6 cups sugar
1/4 cup white mustard seed
3 teaspoon. turmeric.
Sprinkle one cup salt over vegetables in crock. Let stand 3 hours, then drain and rinse. Boil together: vinegar, sugar, white mustard seed, 3 tsp. turmeric. Add vegetables and boil again. Put into jars and seal.
This recipe is a little vague, but it makes good pickles!
Cucumbers
Sliced onions
dill sprigs
4 cups vinegar
2 cups water
1/2 cup pickling salt
2 ½-cups sugar
Boil Vinegar, water, salt, and sugar until dissolved.
Slice fresh cucumbers into jars. Add 2 sprigs dill in each. Alternate
between a layer of cucumbers and sliced onions. Put more dill on top.
Pour hot brine over. Seal.
