Recipes (over 80 of them), tutorials (over 80 of them), alphabetized by fruits and veggies, and every one delicious…interested yet? Tipnut has the best canning roundup that you just have to check out! If you want to can potatoes or pie fillings – they’ve got you covered. Cauliflower? Cherries? Radishes? Not a problem.
Find all the recipes here…
Image Credit: flickr/matthigh
If you grow your own vegetables in your garden then you probably have more than you can eat yourself. Canning vegetables to preserve them is one way to make things keep longer. This guide will look at some of the most popular canning recipes so you can enjoy your vegetables for that bit longer.
This is a delicious recipe anyone will enjoy. It makes a great dip for chips and can also go nicely with chicken, beef burgers or pork. To make this you will need:
– 10 lbs of Tomatoes
– 3 onions
– 2 tsp mustard seeds
– 2 tsp celery seeds
– 4 and 1/2 cups distilled vinegar
– 2 sweet peppers
– 2 and 1/2 cups brown sugar
– 3 tbsp salt
– 2 tsp ginger powder
– 2 tsp cinnamon powder
– 1 tsp cloves powdered
– 1 tsp powdered nutmeg
Put 8 cups of water into a large pan and bring to the boil. Add tomatoes to the water and boil in batches. Boil each tomato for around half a minute, after which remove the tomatoes from the water. Drain and put the tomatoes straight into ice cold water. Peel the tomatoes and put them into a large stockpot.
Add the mustard and celery seeds to a cheese cloth and tie the corners. Add this to the stockpot with the tomatoes. Add all other ingredients to the pot and cook for about 1 hour. Then add the relish to jars leaving about 1/2 inch at the top of the jar. Put lids on the bars and boil for 20 minutes to process and ensure that they stay fresh for a long time.
Freezer Berry Jam
Normally making jam is very difficult and time consuming, but this freezer berry jam recipe is amazingly simple. All you will need is:
– 4 cups of blueberries
– 2 cups of raspberries
– 2 tablespoons of lemon juice
– 3/4 cup of water
– 1 and 3/4 oz fruit pectin powder
– 5 cups of sugar
Start by putting all of the blueberries into a large bowl and mashing them with a fork. Add all of the raspberries and continue mashing. Add the sugar and stir in, then add lemon juice and leave the mixture for 10 minutes.
Put the pectin and 3/4 cups of water into a large pan and bring to the boil, make sure that you stir continuously. After boiling for a minute add the pectin and water to the mashed fruit mixture and stir until all the sugar is dissolved.
Pour the jam into jars and allow it to cool. The jam can be kept in the fridge for around a month, or frozen and kept for a year.