Next Generation Home Canning

Contemporary and Fun Recipes for Beginners

by Skip Plemmons

Copyright © 2014 by Skip Plemmons

Table of Contents

Tomatillo Green Salsa

Corn and Black Bean Salsa

Chow-Chow

Rhubarb Chutney

Bread and Butter Pickles

Pickled Okra Recipe

Honey-Bourbon Pickled Blueberries

Provencal Tomato Sauce

Spicy Barbecue Sauce

Cranberry Mustard

Blackberry Jam

Blood Orange Marmalade

Jalapeno Jelly

Spiced Pears

Port and Cinnamon Plums

Cherry Pie Filling

Mincemeat Pie Filling

Spiced Apple Pie Filling

Home Canned Soup Vegetables

Heat and Eat Meatballs

Beef Stew

Vegetable Soup

Layered Chicken Soup

Boston Baked Beans

Chicken and Vegetable All-Purpose Head-Start

During the past decade, there has been a remarkable resurgence of interest in home canning and food preservation. While modern home canning techniques and equipment have made the process safer, easier and more enjoyable than it was in the past, this growing trend is based on far more than improvements in methods and equipment.

After 10 years or so of a gradual, steady upward creep in home canning equipment sales, Jarden Home Brands, one of the primary makers of Mason jars in the United States today, experienced a sharp uptick in sales over the past two years. In that short 24-month period, Jarden Home Brands saw a 25 percent increase of sales in their home canning and preserving product lines.

Other manufacturers have also seen surges in demand, ranging from makers of home pressure canners to companies manufacturing canning jar lids and other commonly replaced canning equipment. Regional cooperative extension programs are also reporting surging interest in home canning and food preservation, resulting in full classrooms, additional classes to meet increased demand and waiting lists for upcoming classes.

That's quite a contrast to the period following World War II. Immediately after the war, a decades-long period of steady decline in home canning began, broken only by a brief counter-culture led home canning upswing during the 1970s that never made it into the mainstream. That slight surge of interest soon faded as the 70s drew to a close, marking not just the end of a decade, but also the end of an era in family and food.

The civil rights, women's liberation and feminist movements, along with the sexual revolution, fought huge cultural battles during the 1960s and 1970s, winning major concessions and changes. The 1980s opened upon a different era, one that saw those changes put into action on a broad scale as minorities and women explored the new, hard-won opportunities available to them.

New opportunities weren't the only changes that came with this new era. As women went to work in record numbers and gained greater financial independence, the fundamental organization and structure of the family underwent major change. The rise of the dual income family and the increase of single parent households made time tighter for many families.

It wasn't only the families of women who chose and relished the challenges involved in balancing career and family successfully so they could, in the language of the era, have it all that experienced change. Many women who would have preferred to stay at home in their traditional role and raise their children were pushed unwillingly into the workforce by a poor economy and increased financial pressure.

Mealtimes changed dramatically during this period in many families. With less time to spend in the kitchen and even less for gardening, home canning and food preservation became a part of a far away past, like pioneers in covered wagons and cooking on coal-burning stoves. Meals that were home-cooked from scratch with whole, real foods gave way to meals in minutes from mixes, boxes and cans.

Microwave ovens, modernized TV dinners and innumerable single serve dishes, ready in minutes, even seconds, soon came to provide fast meals for latchkey kids and easy dinner options for busy parents on days with little time or energy for cooking. Families today eat out far more than they did in the past. Take out and drive-through fast foods are a common part of the average family's diet, even though most people now know that fast food is nutritionally substandard at best and, at worst, straight up bad for  the health.

In many families, the family dinner gradually shifted from daily routine to special occasion. It's now something families try to fit in once or twice a week around conflicting schedules, long work hours, hectic after-school activity schedules, household tasks and errands, and screen time. Numerous studies have shown that these changes have had a powerful impact on physical, mental and emotional health.

Part of the resurgence of interest in home canning and preserving is a direct response to such changes, based on the sorts of food philosophies that gave rise to the slow food movement, with its focus on whole, real foods, and similar groups. People from all walks of life are coming to recognize that fast food hasn't been good to people, not in terms of physical health, nor in terms of mental and emotional well-being.

Interestingly, the contemporary home food canning and preserving movement has a major point of similarity with that of the first part of the 1900s. Home canning then, like it is today, was often about far bigger things than the practicality of preserving food to meet personal needs. In the 20th century, home canning reached its highest point during World War II.

People planted victory gardens and canned not just to meet their own needs, but for ideals and causes that were bigger than themselves. They gardened and canned for the soldiers in battle and for war-torn Europe, producing as much food as possible on the home-front to help feed the soldiers and to help alleviate the devastating war-caused starvation throughout Europe.

Today, home canning and preserving attracts the interest of people of all ages and income levels. It attracts the interest of urban, suburban and rural populations, of people who can for purely practical  reasons, such as those who can't afford not to, and people who can for purely frivolous reasons, like hard-core foodies pursuing exclusive, exotic food experiences and elite eaters collecting culinary delicacies.

The contemporary canning and preserving movement, however, also draws those who can and preserve with a higher purpose in mind. It may be a revolutionary act, a form of protest, their way of refusing to support factory farming practices, corporations, political systems or policies they disagree with. There may be philosophical or religious reasons. Sometimes, canning food is a matter of principle, perhaps that of waste not, want not.

It is not unusual for those who are inexperienced to feel a bit intimidated by canning and preserving. After all, there are plenty of horror stories from the old days of canning floating around, ranging from  the pressure canner that explodes, blowing the lid right through the ceiling, to the canning mistake that results in difficult to detect and quite deadly botulism.

Those are frightening stories. Who wouldn't fear making a mistake that kills their whole family? Of course, the botulism stories often neglect to mention how very rare such an incident actually is. Don't ignore such stories, but rather than let them frighten you away from canning, use them as a reminder of how important it is to respect the process.

Canning is a safe, economical way to preserve food, as long as you carefully follow directions to the letter, especially regarding processing temperatures and times. There are two basic canning methods,  hot water or water bath canning and pressure canning, each used for specific types of foods. They are not interchangeable.

The hot water bath canning method is simple and straightforward. Jars are filled with the food that is being preserved, then put into a large pot of boiling water. The jars are held in the boiling water bath until their inner temperature reaches 212 degrees Fahrenheit and are kept at that temperature for the amount of time that a specific food requires for safe and thorough processing.

When filling the jars, the food is typically either raw packed or hot packed. When food is raw packed, the food goes into the jars raw. Then, boiling water or syrup is poured over the food in the jars. It is important to leave the recommended amount of head-space at the top of the jar. Too little, and the jar may boil over and fail to seal. Too much, and oxygen may remain after processing, also preventing proper sealing. 

The hot water bath method of canning is used when preserving high acid foods. A food is considered to be high acid if it has a pH level of 4.6 or less. Tomatoes, apples, pears, peaches and rhubarb are some commonly canned high acid foods. Pickles, jellies and jams are also typically preserved using the hot water bath method.

Different foods can have different processing times. Apple slices are hot packed and need to be kept at 212 degrees for 20 minutes. A pint of hot packed cherries needs to process for 15 minutes and a quart requires 20 minutes. Both pints and quarts of raw packed cherries need 25 minutes of processing time. Always double and triple check your processing times, making sure you're using the right time for your packing method and jar size.

When canning low acid foods, defined by a pH level higher than 4.6, a pressure canner is required. Failing to use a pressure canner for low acid foods is the botulism canning mistake. Do not make this error. It can be deadly. A pressure canner utilizes steam to build pressure, raising the inner temperature of the food jars to 240 degrees Fahrenheit for the specific amount of time a food requires for safety.

Please note that a pressure cooker and a pressure canner are two different pieces of kitchen equipment. You cannot can low acid foods safely in a pressure cooker, because it is not capable of achieving enough pressure to reach the required safety temperature of 240 degrees Fahrenheit. Attempting to do so is another version of the botulism canning mistake. Don't do it. 

Okra, peas, spinach, corn, carrots, beans, meats, potatoes and mushrooms are among the commonly canned low acid foods. Different low acid foods have varying processing time and pressure requirements. Always follow these directions exactly. When canning foods with mixed ingredients, be sure to consider the pH level of every ingredient and follow recipes carefully. 

A beginner at home canning and preserving should never use recipes out of old cookbooks. Only an experienced canner can correctly access the safety of the process used. Methods have changed through the years as scientific information has improved. As a beginner, only use recipes that are less than 5 years old. Try to find the most recent, well tested versions, using reputable, reliable sources.

When canning as a beginner, it is important to use recently manufactured, modern equipment in good condition. While an experienced canner may have the canning experience to safely use certain types of vintage canning equipment, a beginner does not. Some older equipment, such as pressure canners, can be dangerous, as can canning equipment that is in poor condition, no matter how modern it may be.

Before using canning equipment, read all instructions or manuals until you thoroughly understand the specific purpose of a piece of equipment, how it works and how to use it correctly and safely. Always inspect canning equipment carefully before each canning project. If pieces or parts are missing or damaged, do not attempt to can with the equipment.

Cleanliness is an essential part of canning. Never take shortcuts when it comes to sterilizing jars, lids, and other equipment. Failing to sterilize properly can set the stage for food contamination. If there is contamination, you can expect food spoilage to soon follow, potentially risking health and certainly wasting food, money, time and effort. 

After you have completed a canning project, carefully clean all canning equipment. Treat all pressure canning gaskets with care to avoid nicking, scraping or otherwise damaging them during the cleaning process. Follow the manufacturer's instructions for gasket cleaning and storage, so that you don't end up with dry, crumbly gaskets that no longer perform as they should.

Start out by mastering basic skills gradually by trying simple canning projects in small, manageable batches, not by deciding to plant a huge garden and planning to preserve a full winter's worth of your harvest. Many beginners start out with high acid foods, jams, jellies or pickles and the hot water bath canning method.

Then, move on to small batches of low acid canning, canning something fairly easy like carrots or corn. Once the basics of that process have been mastered, move on to more complex canning projects, like mixed vegetables, stews and soups. This step-by-step learning helps to you to train yourself in the habits of safe food handling and preserving in addition to the basics of canning.

Contemporary home canning recipes encompass the full range of canning, from the purely practical to the truly artistic, creating jars of preserved foods arranged carefully to be as visually appealing as they are delicious. You'll find recipes that help you to preserve your garden's harvest and stock your pantry shelves and recipes you can use to create special, memorable gifts and gourmet treats.

Home canning and food preservation skills are valuable and well worth learning. It is a skill set that prepares you to deal with the unexpected. After all, job security isn't what it used to be. Some nations, like the United States, are fortunate to have well-stocked grocery stores and comparatively low food prices. In many nations, it isn't like that and it may not always be like that in nations like the US.

Having a certain degree of food independence is important. It's good to know that you can feed your family if the unexpected does happen. Furthermore, having that independence allows you more control over the quality of the food you eat. The best thing you can do to protect your health is to eat whole, real foods, avoiding chemical-laden factory farm foods and highly processed pseudo-foods.

As the battle for mandatory labeling of GMO foods and the freedom to choose to consume them or not demonstrates, the only way to be really sure of the quality of the food you eat is to grow it and preserve it yourself. You can't always trust a corporation to tell you all the facts. Home canning skills provide you with more food options and greater control over your diet and your health.  

Home canned and preserved foods are a safe, healthy food option as long as you keep the most important things in mind. Always respect the process. Each step of the canning process is there to protect you and the quality of your food. Be sure to choose reliable sources for information and guidance, such as the US Department of Agriculture or your local cooperative extension service.

Tomatillo Green Salsa

This savory, spicy hot green salsa is made with fresh tomatillos, with plenty of green chilies and jalapeno peppers to turn up the heat. Onion, garlic and spices temper that heat, adding a depth and fullness of flavor that is well complemented by the tart tang of the lemon. This is a quick and simple canning project, ideal for the beginner getting a feel for the hot water bath canning method. These jars do not have to be sterilized prior to filling because they will be processed for longer than 10 minutes. However, as always, they should be scrupulously clean. This recipe makes 5 pints of salsa.

5 cups chopped tomatillos

1 1/2 cups seeded, chopped long green chiles

1/2 cup fine chopped jalapeno peppers, seeds removed

4 cups chopped red onions

1 cup bottled lemon juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin

3 tablespoons oregano leaves

1 tablespoon salt

1 teaspoon black pepper

In a large saucepan, stir together all ingredients, then place pan over high heat. Bring the saucepan to a boil while stirring often. Lower the heat and allow the saucepan to simmer for 20 minutes, stirring frequently.

While hot, use a ladle to fill the pint jars, allowing for ½ inch of head-space. Put the lids on the jars, then use a boiling water canner to process the pint jars for 15 minutes at an altitude up to 1,000 feet. For altitudes between 1,001 and 6,000 feet, process 20 minutes and 25 minutes for altitudes over 6,000 feet. 

Corn and Black Bean Salsa

Today, salsa is a Tex-Mex and Mexican favorite. However, this basic blend of spices, chilies and tomatoes has been around far longer than Texans or Mexicans. It is an indigenous food, eaten by the Aztecs, Mayans and Inca long before Columbus first set foot on the land he thought was somewhere in the vicinity of India. Corn is one of the many foods that the Spanish brought to Europe from the Americas, where it had been cultivated for more than 5,000 years. This colorful, flavorful corn and black bean salsa is easy to make and can. This recipe makes 6 pints.

4 pounds tomatoes, chopped and drained

2 1/2 cups chopped onions

1 1/2 cups chopped green peppers

1 cup chopped jalapeno peppers

6 garlic cloves, minced

1 teaspoon cumin

1 teaspoon black pepper

1/8 cup canning salt

1/3 cup vinegar

2 cups tomato sauce

1 ½ cup tomato paste

2 cups cooked black beans, drained and rinsed

2 cups fresh corn kernels

Prepare 6 pint jars. Wash and rinse them thoroughly, then put them on the rack in a boiling water canner, fill each pint jar 2/3 full of water. Then cover the canner and bring it to a boil. Boil the jar lids in a small saucepan to sterilize.

Put all ingredients in a large saucepan and stir to mix. Bring the saucepan to a boil over medium heat. Let the saucepan boil for 5 minutes, stirring often.

Lift each pint jar from canner rack, empty its hot water into the canner, then move it to your work surface. When all jars are in place, fill each with the salsa to within ½ inch of the rim. These jars need ½ inch of head-space. Use a paper towel to carefully wipe the rim and threads of each jar clean.

Use tongs to place a clean, hot lid on each jar, then add rings and close tightly. With tongs, return each filled and closed jar to the canner. Add water until jars are covered by an inch. Cover the canner.

Bring the canner to a boil and keep it at a full boil for 15 minutes. Uncover the canner. Let the pot rest for 5 minutes. Carefully remove each jar without sloshing or tilting to a towel set in a place that is protected from drafts.

Leave the jars to cool for 24 hours, then store in a cool, dark spot for up to 12 months.

Chow-Chow

Found in southern and Appalachian culinary cultures, this vegetable relish has been a regional favorite for well over 100 years. Traditionally prepared towards the end of the harvesting season, the vegetables used to make this relish may vary, although the core vegetables typically remain the same. Cabbage, green tomatoes, onion and bell pepper are at the center of most chow-chow variations. Start this recipe the night before you plan to can, so the salted vegetables have plenty of time to sit. Try chow-chow on sausages, ham, hotdogs, hamburgers, beans and even on fishcakes. This recipe makes 4 pints. 

5 cups coarsely chopped green tomatoes

5 cups coarsely chopped cabbage

1 1/2 cups finely chopped yellow onion

2 cups coarsely chopped bell pepper, try to use contrasting colors

1/3 cup kosher or pickling salt

2 1/2 cups apple cider vinegar

1 cup packed brown sugar

1 tablespoon yellow mustard seeds

2 fine minced cloves garlic

1 teaspoon celery seed

1/2 teaspoon red pepper flakes

Stir chopped vegetables together in a large bowl. Stir in the salt until well mixed. Cover the bowl and allow to rest for 4 hours or overnight in the refrigerator.

Carefully wash and rinse 4 pint jars. Sterilize lids in a small saucepan, leaving the lids in the hot water until ready to close jars. Fill canner with enough water to cover filled pint jars by an inch and bring to a boil. Reduce heat, sterilize jars, then keep pot at a simmer.

Use a colander or sieve to drain the vegetables, then rinse them well. Stir together the vinegar, brown sugar, mustard and celery seeds, and spices in a large pot until well combined. Set the pot over medium-high heat and let it come to a boil. Drop the temperature down to medium-low and let the pot simmer for 5 minutes, stirring occasionally.

Stir in the well drained vegetables. Raise heat to medium-high and return the pot to a boil. Lower the temperature to medium-low. Let the pot simmer for another 10 minutes. Use a slotted spoon to carefully fill the pint jars with the hot vegetables. These jars will need to have ¼ inch of head-space.

Remembering to leave a head-space of ¼ inch, pour the cooling liquid over the vegetables in the jars. Carefully clean the rims and threads of the jars, then close the jars with the lids and rings. The tops should be on tightly, but not so tight that they are difficult to open.

Put the filled pint jars on the rack inside the canner. If necessary, add enough water to the canner to ensure that the jars are covered by at least 1 inch of water. Set over medium-high heat and bring to a full, rolling boil. Cover the canner and hold that hard boil for 10 minutes.

Take the jars out of the canner and set in a safe place to fully cool. Remember to refrigerate chow-chow after it is opened. 

Rhubarb Chutney

As far as chutneys go, rhubarb chutney is more British than it is Indian, one of those dishes brought home from the colonies during the days of empire that evolved over time, eventually becoming British. The sweet aromatic spices, offering just a whisper of Persia and North India, work well with the rhubarb and raisins. The savory flavor of the onions, the cayenne's hint of heat and a tangy apple cider vinegar offer just the right counterpoint to the sweetness of the brown sugar and the raisins. This is a chutney with a complex melody of flavors. Serve it with sharp cheese, cold meats and with pork. This recipe makes 5 to 6 pints. 

8 cups sliced rhubarb

6 cups sliced onion

2 cups raisins

7 cups light brown sugar

4 cups apple cider vinegar

2 tablespoons salt

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon ground cloves

1/4 teaspoon cayenne pepper

Wash, rinse and sterilize 6 pint size jars and lids. Leave the jars and lids in hot water until needed. Bring enough water to cover the filled and closed jars by 1 inch to a boil in the hot water canner. Reduce heat to low to keep the water at a simmer.

Stir all ingredients together in a large, heavy-bottomed pot until well mixed, then place over medium heat. Cook, stirring, until the pot boils. Reduce heat and simmer 30 to 45 minutes, stirring often, until the mixture thickens slightly. Keep a close eye on the pot to avoid sticking and scorching.

When the chutney reaches your desired degree of thickness, pour it into the jars, leaving ½ inch head-space. With a paper towel or clean damp cloth, wipe rims and threads of jars. Put on the lids and tighten the rings. Use the boiling water canner to process the jars for 10 minutes. Remove from canner and set to cool. When jars are completely cool, store in a cool dark place.

Bread and Butter Pickles

While bread and butter pickles may fall in and out of culinary fashion in other places, in the south, these sweet and lightly sour pickles are always a welcome addition to a plate. Pickles are often among the very first projects a beginning canner takes on and with good reason. As with many types of pickle, these bread and butter pickles are easy to make and to can. Make a special effort to keep your cucumber slices fairly uniform in size, so that their texture and flavor is also uniform. This recipe will make 7 pints.

4 pounds cucumbers, sliced

8 small onions, sliced

1/2 cup canning salt

5 cups sugar

4 cups white vinegar

2 tablespoons mustard seed

2 teaspoons celery seed

1 1/2 teaspoons ground turmeric

1/2 teaspoon ground cloves

Mix together the cucumber, onion and salt in a large glass or plastic bowl, then cover with crushed ice and combine well. Cover and set aside to rest for 3 hours.

Carefully wash and thoroughly rinse 7 pint jars. Use the boiling water canner to sterilize the jars and a small saucepan to sterilize the lids, leaving the jars and lids in hot water until they are needed.

After three hours, drain the cucumbers and onions, then rinse them thoroughly and drain again. Stir the sugar, vinegar and spices together in a large heavy-bottomed pot over medium-high heat. Let the pot come to a boil, then add the cucumber-onion mixture. Bring the pot to a boil again, then turn off the heat.

While hot, spoon the hot cucumber-onion mixture into the hot pint jars. Make sure to leave ½ inch of head-space. Eliminate any air bubbles, wipe jar rims and threads with a clean, damp cloth or paper towel, put on the lids and tighten the rings. Carefully place the jars on the canner rack.

If necessary, add enough water to cover the pint jars by a depth of 1 inch. Bring the canner to a boil and hold it there for 15 minutes to process the pickles. Remove the jars without sloshing or tilting them and set in a safe place to cool. When completely cool, store in a cool, dark place.

Carefully ladle hot mixture into hot pint jars, leaving ½ inch headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Pickled Okra Recipe

This classic southern pickle makes an excellent addition to a relish tray. It goes equally well served on the side of a sandwich. Some people like to add pickled okra to salads made up of marinated vegetables. Using fresh okra from the grocery store to make these pickles will work, they'll taste great, but there is simply nothing like okra fresh out of the garden. It is worth the effort to go the extra mile to obtain garden fresh okra for this recipe. If you don't know anybody that is growing it, check with local farmers. This recipe produces 4 pints of pickles.

1 ½ pounds of fresh okra, 3 ½ to 4 inches long

4 large garlic cloves, peeled

4 slices of lemon, ¼ inch thick

2 cups cider vinegar, 5% acidity

2 cups water

3 tablespoons kosher salt

1 tablespoon sugar

2 tablespoons mustard seeds

1 tablespoon coriander seeds

1 tablespoon red pepper flakes

1 teaspoon fennel seeds

1 teaspoon celery seeds

1 teaspoon black peppercorns

Prepare the hot water canner. Fill with enough water to cover the pint jars by 1 inch, bring to a boil over high heat, then turn down and let simmer until needed. Wash, rinse and sterilize 4 one point jars and their lids, leaving lids and jars in hot water until needed.

In a medium-sized, heavy-bottomed saucepan, stir together vinegar, water, salt and sugar and set over medium-high heat. Stir to dissolve salt and sugar while bringing the saucepan to a boil. Lower the heat and keep brine warm.

Rinse okra well, then trim the stem ends. Use a small bowl to combine all pickling spices. Carefully transfer jars from canner to work surface. Drop a slice of lemon into each of the four pint jars. Top the lemon slice with a clove of garlic.

Put the okra neatly in the jars, alternating between having the stem side point upward or downward. Make sure to leave ½ inch of head-space. Next, pour hot vinegar into each jar, allowing for a head-space of ¼ inch. Use a knife to eliminate any air bubbles in the jars, then wipe jar rims and threads with a clean damp cloth or paper towel.

Top the jars with their lids, then secure lids with rings and tighten. Place the four pint jars on the rack of the canner. Add water, if needed, to cover jars by an inch. Bring canner to boiling. Process the jars for 15 minutes. Remove the jars from canner and set aside to cool.

When cool, check if all jars sealed correctly. If a jar didn't seal, you can keep it in the refrigerator for up to two months. Jars that sealed correctly can be stored in a cool, dry place for up to 12 months.

Honey-Bourbon Pickled Blueberries

Aromatic dessert spices, the rich sweetness only honey can offer, the fruity sweet and tart of blueberries, the tang of the vinegar and the warmth of the bourbon, these flavors and fragrances come together for a taste that is full, layered and complex. Serve Honey-Bourbon Pickled Blueberries with roast pork or atop a creamy, soft goat cheese spread on thinly sliced dark brown bread. This recipe will make 6 half-pint jars.

3 inches stick cinnamon

1 teaspoon whole allspice

1 1/4 cups white wine vinegar

8 cups blueberries

1/4 cup bourbon

1 3/4 cups honey

Put the cinnamon and allspice in the center of a 6-inch square of clean, double layered cheesecloth, then draw up corners. Tie opposite corners to close.

Pour vinegar into a large, heavy-bottomed pot. Drop in the spice bag and bring the vinegar to boiling over medium-high heat. Lower the heat, cover the pot and let it simmer for 5 minutes before adding the blueberries and bourbon.

Simmer over medium heat until syrup just heats through, lightly shaking the pot to keep the berries moving. Try not to stir it to avoid breaking berries. This should take about 8 minutes. Turn off the heat and take the pot from the stove. Set it aside, covered, to rest for 8 to 12 hours at room temperature.

Fill the boiling water canner with enough water that the full jars will be underneath an inch of water. Bring the water to a boil, then lower the temperature and let it simmer until needed. Wash, rinse and sterilize jars and lids, leaving them in hot water until ready to use.

Take the spice bag out of the pot and discard it. Place a colander over a large bowl and pour the blueberries into it. Keep the liquid. Spoon the hot berries into sterilized hot jars. Make sure to leave a head-space of ½ inch.

Put the set aside liquid back into the pot. Add the honey and bring the pot to a boil, stirring often. Let the pot boil, uncovered, until syrup thickens a bit, about 5 minutes. Pour over blueberries, allowing a head-space of ½ inch. With a clean, damp cloth wipe jar rims and threads, then add the lids and rings.

Put the jars on the canner rack and bring it to boiling. Hold it there at boiling and process the jars for 10 minutes. Take the jars out of the canner and put them in a safe place to cool.  

Provencal Tomato Sauce

This is a tomato sauce from the southeast of France, its flavor influenced by Provencal culinary traditions. A bit of orange peel, a touch of fennel, a hint of saffron, these are the flavors of Provence, along with olive oil, tomatoes and garlic. With a sauce like this, a good olive oil is essential. This is meant to be a rich sauce, thick and flavorful, the skilled use of spices drawing out subtle flavors that add depth and fullness to those that are a bit more bold. This is a sauce to be savored. Serve it with fresh pasta, rather than the dried. This recipe makes about 5 pints.

6 pounds fresh tomatoes

1/3 cup olive oil

1 cup onions, diced

1/3 cup flour

½ teaspoon sugar

5 cloves garlic, crushed

3 1-inch pieces orange peel

6 parsley sprigs

½ teaspoon fennel seed

½ teaspoon dried basil

¼ teaspoon ground coriander

1 teaspoon salt

½ teaspoon pepper

½ teaspoon celery salt

Pinch saffron

Dip tomatoes in boiling water for a few seconds so that their skins will slip right off. After the tomatoes are peeled, halve them. Squeeze the seeds and juice gently out of each tomato half. Chop the tomato pulp. It should measure about 8 cups.

Heat the olive oil in a large, heavy-bottomed cooking pot over medium-low heat. When it's hot, add the onions and cover the pot. Let the onions cook for 15 minutes, but do not let them brown, adjusting the heat as needed. Stir in the flour and simmer another three minutes without allowing any browning.

Stir in the tomatoes, herbs and spices. Simmer for 1 ½ hours, covered and stirring often, taking care to scrape the bottom to avoid sticking and scorching.

Set up the boiling water canner. Wash, rinse and sterilize 5 pint jars and lids. Leave the jars and lids in the hot water until needed.

Remove the orange peel from the sauce, then ladle it into clean, hot jars, leaving a head-space of ½ inch. Wipe the rims and threads of the jars clean, then top them with lids and tighten the rings.

Place jars on rack in canner and bring it to a boil. Process the jars for 45 minutes. Carefully remove the jars from the canner and set in a safe place to cool.

Spicy Barbecue Sauce

This is a full-bodied, richly flavorful barbecue sauce suitable for use with a variety of meats, including chicken, pork, goat and beef. It is the reduction through slow simmering that is the key to the depth and intensity of the flavor this sauce offers. You'll need to watch the pot carefully while it cooks to avoid any sticking or scorching. If your skin is sensitive to the capsaicin in chile peppers, you may want to protect your hands with a light coat of olive oil or a pair of food service type disposable gloves. This recipe makes 5 half-pint jars of sauce. 

12 pounds ripe tomatoes

3 cups chopped onions

2 ¼ cups chopped celery

2 ¼ cups chopped red or green sweet peppers

½ cup chopped fresh jalapeno chile peppers, seeds removed

3 cloves garlic, quartered

2 cups vinegar

1 ½ cups packed brown sugar

3 tablespoons Worcestershire sauce

4 teaspoons salt

4 teaspoons dry mustard

4 teaspoons paprika

½ teaspoon ground black pepper

Trim cores and stem ends from tomatoes, then cut them into quarters. In a covered heavy-bottomed, 10-quart non-reactive pot over medium-low heat, simmer the tomatoes until they are soft, about 15 minutes.

Add the onions, celery, sweet peppers, jalapeno peppers and garlic to the pot, stirring well after each addition. Raise the heat to medium-high and bring the pot to a boil. Drop the temperature back to medium-low and let simmer for 30 minutes, uncovered.

Remove from heat and let cool a few minutes. When the tomato mixture is cool enough to work with, put it through a food mill to remove the skin and seeds. There should be about 19 cups of the tomato mixture to return to the pot.

Use a ruler to measure how deep the tomatoes are in the pot. Bring the pot to a boil over medium heat, the drop the temperature back to medium-low and leave the pot to simmer, stirring often, for 1 to 1 ¼ hours, or until the tomato mixture has been reduced by half. Use the ruler to confirm the reduction.

Add the vinegar, brown sugar, Worcestershire sauce, salt, dry mustard, paprika and black pepper, stirring until well combined. Let the sauce simmer, uncovered, for another hour or until the sauce has thickened as much as you'd like it to.

Set up and prepare the hot water canner. Wash, rinse and sterilize 5 half-pint jars and their lids. When the sauce is ready, fill the jars, using a ladle to pour the hot sauce into the hot jars. Be sure to leave a head-space of ½ inch. Wipe the rims and thread of the jars, put on the lids and tighten the rings.

Place the jars on the canner rack, adding water, if needed, to cover the jars by at least an inch. Bring the canner to a boil and process the jars for 20 minutes. Take the jars out of the canner and put them in a safe place to cool.

Cranberry Mustard

This fruity mustard is as versatile as it is delicious. It is an especially good complement to ham. Serve it along side of baked ham at dinner. Later on, spread it on hearty ham sandwiches made from the leftovers. It tastes great with pan fried pork chops. Fruity and zesty, cranberry mustard is also good with poultry, adding a bit of zip to grilled chicken. Try add a teaspoon or two when mixing up the tuna salad for sandwiches. This recipe will make 7 4-ounce preserves jars.

1 cup red wine vinegar

2/3 cup yellow mustard seeds

1 cup water

1 tablespoons Worcestershire sauce

2 ¾ cups fresh or frozen cranberries

¾ cup sugar

¼ cup dry mustard

2 ½ teaspoons ground allspice

In a medium saucepan over medium-high heat, bring vinegar to boiling. Turn off the heat and stir in the mustard seeds. Cover the saucepan, and let it sit for 1 to 1 ½ hours, at room temperature, or until the mustard seeds absorb most of the liquid in the pan.

Get the boiling water canner set up and simmering. Carefully wash, thoroughly rinse and sterilize 7 4-ounce preserving jars and their lids. Leave the jars and lids in simmering, not boiling, water until ready to use.

Put the mustard seeds and their liquid, the water and the Worcestershire sauce together in a blender or food processor, then pulse to yield a slightly grainy mixture. Put in the cranberries and pulse until chopped.

Pour the cranberry mixture into a medium saucepan and bring it to a boil over medium-high heat, stirring continuously. Lower the heat, then cook the mixture for 5 minutes, stirring. Using a wire whisk to mix well after each addition, put in the sugar, dry mustard and allspice. Simmer and stir until the volume decreases by one third, which should take another 15 minutes.

After the cranberry mixture is done simmering, spoon the hot cranberry mustard into the hot, sterile jars. Allow ¼ inch head-space. Remove any air-pockets, then wipe jar rims and threads with a paper towel. Put lids and rings on jars, taking care not to over-tighten rings.

Put the filled jars on the rack in the canner. Bring the canner to boil and process the jars for 10 minutes. Carefully take the jars out of the canner and set them to cool. After 24 hours, inspect each jar to make sure that each sealed properly.

Blackberry Jam

Fresh blackberries are a pretty high dollar grocery store item in most places. However, with a little creativity, this doesn't have to be a high dollar jam. In many regions, blackberry bushes grow like weeds, easily found around lakes and streams and in lightly wooded places. It's not just rural areas either. City parks, old cemeteries, foreclosed and abandoned homes, bike paths – these are just some of the locations that blackberry bushes may be found. Often the fruit just goes to waste. That's a shame.  Wild blackberries seem to taste so much more real than do their bland grocery store counterparts. This recipe makes 4 8-ounce jars.

3 cups blackberries crushed with a potato masher

4 cups sugar

1 ounce dry pectin

Fill the hot water canner with enough water to cover the filled and closed jars by at least an inch. Bring the water to a boil, then reduce the heat and hold the water at a simmer. Wash, rinse and sterilize 4 8-ounce jars and their lids. Leave the jars and lids in the hot water until they are needed.

Put the blackberries into a large heavy-bottomed saucepan. Stir in the pectin, adding it slowly. Put the pan over high heat and, stirring constantly, add the sugar all at once. Continue stirring, bring to a boil and hold it there a moment. Remove the saucepan from heat.

Ladle the hot blackberries into hot, sterile jars, allowing for a ½ inch head-space. Use a damp paper towel to wipe jar rims and threads, then put the lids on and tighten the rings. Put the jars on the canner rack, adding more water if needed to cover the jars by an inch.

Bring the canner to a boil and process jars for 10 minutes. Carefully take the jars out of the canner and put on a towel to cool for 12 hours.

Blood Orange Marmalade

The blood oranges that give this marmalade its vibrant hue were first officially recorded in Italy during the 1600s. Some evidence suggests that blood oranges were cultivated in Sicily as early as the 9th or 10th century, when the region was under Arabic rule. The blood oranges introduced by the Arabs may have originated in China, moving west along trade routes. There are several varieties of blood orange. Many are sweeter than the more commonplace orange varieties, with a stronger, more intensely orange fragrance and flavor. Some, like the Moro, also known for its distinctively sweet, raspberry tinged flavor, have deeply red flesh that ranges from blood red to deep ruby to a crimson so dark that it is almost black in color. Not all varieties have such intense color. Some, such as the Tarocco, the orange variety with the highest concentration of Vitamin C, have flesh with a lighter blush of red. This marmalade recipe makes 7 half-pint jars.

4 pounds blood oranges

3 tablespoons fresh lemon juice

4 cups sugar

Remove the peel from 3 or 4 oranges with a vegetable peeler, then use a sharp paring knife to trim away any white pith remaining on the peel. Cut the peel into paper thin slices and set aside. Peel the rest of the oranges, also removing white membranes and seeds, then cut oranges into small cubes.

Over medium-high heat, bring the orange pieces, lemon juice and sugar to a boil in a 3-quart saucepan, stirring often. When it boils, lower heat to medium and let simmer for about 45 minutes or a candy thermometer hits 225 degrees F. 

Prepare the boiling water canner, filling with enough water to cover the filled and capped jars by at least an inch. Bring the water to a boil, then reduce heat and let the canner simmer. Wash, rinse and sterilize 7 half-pint jars and their lids. Leave the jars and lids in hot water until ready to use.

Put the orange peel slices in a small saucepan, then cover with water. Heat the saucepan to a boil. Let it simmer for about 4 minutes, then drain.

During the last few minutes of the orange mixture's simmering time, stir the orange peel slices into the orange mixture. Spoon the marmalade into clean, sterile jars. Use a clean, damp towel to wipe jar rims and threads. Put lids on the jars and tighten the rings.

Place the jars on the canner rack. Add water, if necessary to ensure that the jars are covered by at least an inch of water. Bring the canner to a boil and process the jars for 10 minutes. Take the jars out of the canner and set them to cool where they will not be disturbed. Check the jar seals after 24 hours.

Jalapeno Jelly

Sweet with heat, this spicy jelly has been garnering a lot of attention. Jalapeno jelly started out as a local culinary quirk, then became a regional favorite. Now, it seems to be showing up showing up on or next to all kinds of foods. Try it as a glaze for pork chops, ham and chicken wings. Serve it as a dip with coconut fried shrimp, jalapeno poppers, sweet potato fries and deep-fried vegetables, including okra, zucchini, and eggplant. Use it on sandwiches, like a ham, egg and cheese on a bagel. Spread it on cornbread, on crackers topped with cheese and on apple slices. This recipe will make 4 pints.

1 large red bell pepper

1 large green bell pepper

10 jalapeno peppers

1 ½ cups white vinegar

½ teaspoon salt

5 to 6 cups granulated sugar

3 ounces liquid fruit pectin

Put enough water into the boiling water canner to cover the filled pint jars by at least an inch. Bring the water in the canner to a boil, then lower the heat and keep the water at a simmer. Wash, rinse and sterilize 4 pint jars and their lids. Leave the jars and lids in simmering water until needed.

Fine chop the bell peppers and the jalapenos, then put them in a large, heavy-bottomed pot. Add the vinegar, salt and sugar. Stir to combine well. Bring the pot to boiling and allow to boil for 10 minutes, stirring frequently. Pour in the liquid pectin, boil for another minute and remove from heat. 

Leaving ¼ inch head-space, carefully pour hot jelly into hot, sterilized jars. Use a damp paper towel to wipe jar rims and threads. Top each jar with its lid and tighten each ring. Place the jars on the canner rack and bring the canner to a boil. Process the jars for 10 minutes. Carefully remove the jars from the canner and set them in a secure spot to cool. Let the jelly sit undisturbed for a day or two to set-up properly.

Spiced Pears

These pears are cold packed, sometimes called raw packed, so they are not cooked before they go into the jars. When using the cold pack method, jars are typically filled a bit fuller, or packed tighter, than they are when using the hot pack method. That is because the food is expected to shrink some during processing and cooling. To prevent the pared pears from discoloring while waiting for the syrup to boil, put them in a bowl with enough water to cover them, then stir in the juice of a lemon or two. Drain them just before using. This recipe makes 3 to 4 quarts, depending on how tight the jars are packed.

12 to 14 cups pears, peeled, cut in half, and cored

10 cups water

Juice of one lemon

2 to 3 cups sugar

1 stick cinnamon per jar

1 dime sized piece of ginger root per jar

3 whole cloves per jar

7 whole peppercorns per jar

1 cardamom pod per jar

Prepare canning equipment. Fill hot water canner with enough water to cover the filled jars by at least an inch. Bring the canner to a boil, then reduce heat to low and keep it at a simmer. Wash, rinse and sterilize jars and lids, leaving them in simmering water until needed.

Stir the water, lemon juice and sugar together in a large pot over medium heat, stirring until the sugar dissolves. Continue cooking over medium heat, stirring occasionally, until the syrup comes to a boil.

While waiting for the syrup to boil, prepare hot, sterilized jars for the syrup. For each jar, fill to the halfway point with pears, drop the spices in, then fill the rest of the way with more pears, leaving ½ inch of head-space at the top.

Use a ladle to pour the hot syrup over the pears, filling each jar until you reach the ½ inch needed for head-space. Wipe the rims and threads of the jars, making sure that there is no syrup residue remaining, as that can interfere with the proper sealing of a jar. After the rims and threads are clean, put on the lids and tighten the rings.

Put the filled, closed jars on the canner rack. The water in the canner should cover the jars by at least 1 inch. Add more water if necessary. Bring the water in the canner to a boil. Keep the water at a boil and process the jars for 30 minutes.

Carefully take the jars out of the canner and set them on a towel to cool. After 24 hours, check the seal on each jar. These pears can be stored in a dark, cool place for up to 12 months.

Port and Cinnamon Plums

These delicious plums can be served in a variety of ways. They make a nice dessert or snack just as they are. However, you can also pour them into a saucepan, take out the cinnamon stick and orange peel, then simmer over medium heat to reduce the syrup. After the syrup is reduced to your liking, you can spoon the warm plums and reduced syrup over pound cake, short cake, or something similar, perhaps topped with a bit of whipped cream or a scoop of premium vanilla ice cream. These plums aren't just for dessert. You can also serve them alongside of beef that has been slow-cooked or roasted, allowing the rich flavors of each to complement the other. This recipe will make 7 pints.

4 pounds plums

1 orange

4 cups water

2 1/3 cups sugar

¾  cup ruby port

¼  teaspoon salt

7 3-inch cinnamon sticks

Cut plums into quarters and remove pits, then set them aside and prepare canning equipment. Fill the boiling water canner with enough water to cover filled and capped jars by at least an inch. Bring the water to a boil, then lower the heat and keep it at a simmer. Carefully wash, rinse and sterilize 7 pint jars and their lids. Keep the jars and lids in simmering water until it's time to use them.

With a vegetable peeler, remove the peel from the orange in strips between 2 and 3 inches long, using a sharp paring knife to trim away the white parts. Squeeze the orange over a measuring cup until there is 1/3 cup juice. Pour the juice into a large, heavy-bottomed saucepan. Add the water, sugar, port and salt. Bring the syrup to a boil over medium heat, stirring until the sugar is dissolved.

After the sugar is dissolved, while waiting for the syrup to boil, pack the hot, sterilized jars with plums, divide the orange peel evenly between the jars and put a cinnamon stick in each. Leave ½ inch of space at the top of each jar. This head-space is important to the canning process. When the syrup boils, pour  the hot syrup over the plumbs, filling each jar to within ½ inch of the top, preserving the ½ inch head-space.

Use a damp paper towel or cloth to wipe the rim and threads of each jar clean, removing any syrup residue or stickiness. Put the lids on and tighten the rings, then set the jars on the canner rack, adding water if needed to cover the jars by an inch. Bring the canner to a full boil and keep it there while jars process for 20 minutes. Take the jars out of the canner and set them on a towel or board to cool. Check seals after 24 hours and store in a cool, dark place for up to 1 year.

Cherry Pie Filling

With this recipe, even on a busy day, there's time for pie. Make a quick crust, pour the filling in and pop it in the oven. Nice and simple, with no artificial colors or flavors to worry about. If sour cherries are not available, you can use sweet cherries. Your filling will be delicious and your pies wonderful with the sweet, but with the sour cherries, they'll be even better. It takes one quart of filling to make a 9-inch pie. This recipe yields 4 quarts of filling, giving you four delicious, all-but-made cherry pies for your pantry shelf.

4 quarts sour cherries

3 cups sugar

¾ cups cornstarch

1 cup water

½ cup fresh lemon juice

Wash the cherries well, then pat them dry. Remove the pits, working over a bowl so none of the juice is lost. After all of the cherries have been pitted, set the bowl of cherries and cherry juice aside and prepare the canning equipment.

Fill the boiling water canner with enough water to cover quart-sized jars by a depth of at least an inch. Bring the water to a boil, then reduce the heat to low to keep the water at a simmer while you work. Thoroughly wash, rinse and sterilize 4 quart jars and their lids, leaving them in simmering water until you're ready to use them.

In a medium bowl, stir the sugar and cornstarch together until well blended. Use a wire whisk to mix the lemon juice and water in a large, heavy-bottomed pot over medium-low heat. While stirring the pot with the whisk, gradually pour in the sugar and cornstarch, making sure to whisk out any lumps. Let the mixture come to a boil.

When the syrup comes to a boil, stir in the cherries, increase the heat just a little bit, turning it up to medium and let the cherries come to a simmer. Stirring frequently, simmer the cherries until they've softened and the mixture has thickened some, about 10 minutes.

Fill the hot sterilized jars with the hot cherry pie filling, stopping 1 inch from the top of the jar, so you'll have an inch of head-space at the top, under the lid. Carefully wipe the rim and threads of each jar clean with a damp cloth or paper towel. Put on the lids and tighten the rings, then put the jars inside the canner on the rack.

The water in the canner should be deep enough to cover the filled and capped quart jars by an inch. If it isn't, add water until it is as deep as it should be. Bring the water in the canner to a boil. Keep the water boiling and process the jar jars for a full 30 minutes.

After the half hour of processing, take the jars out of the canner and set them on a sturdy rack or a clean  towel to cool overnight. At the end of 24 hours, check to make sure that each jar sealed as it should have, then store the filling in a dark, cool place for up to 1 year.

Mincemeat Pie Filling

This recipe requires the use of a pressure canner. Neither the hot water bath method nor a pressure cooker can preserve this pie filling safely. It isn't safe, especially for a beginner, to use a pressure canner made before 1990. Modern pressure canners are made differently than those made 20 years or more ago. The pressure canner of today is safe and easy to use, as long as you follow the manufacturer’s instructions. Look for a pressure canner with the Underwriter’s Laboratory (UL) seal of approval, so you know that the design and model has been tested and approved. There are two types in use today, the one has a dial gauge and the other features a weighted gauge. Processing times and pressure weights can differ between the two types, so always double check to make to make sure you are using the correct processing time and weight for your pressure canner type and model. This traditional-style pie filling is rich and dark, fragrant and flavorful with sweet, warm spices and a touch of tartness. The ground beef can be replaced with 4 pounds of ground venison and 1 pound of sausage, if desired. This recipe will make between 6 and 7 quarts of pie filling. 

2 cups finely chopped suet

4 pounds ground beef

5 quarts chopped apples

2 pounds dark seedless raisins

1 pounds white raisins

2 quarts apple cider

2 tablespoons ground cinnamon

2 teaspoons ground nutmeg

5 cups sugar

2 tablespoons salt

Simmer the suet and meat in a large pot with just enough water to cook it thoroughly while not allowing it to brown or stick. Stir it frequently and keep a close eye on the pot, adding a little water when necessary. When the meat is cooked, remove the pot from heat and set aside to cool a bit.

While the meat cools, cut the apples into quarters, then peel the quarters and cut away the cores. When the meat and suet mixture cool enough to handle, stir in the apples and run the resulting mixture through a food processor, using a medium blade. Empty the food processor into a large pot.

Add the rest of the ingredients to the pot, then stir until ingredients are evenly distributed and well combined. Set the pot over medium-low heat, and simmer for 1 hour, stirring frequently, or until the filling thickens some.

Prepare your canning equipment while the filling simmers. Set up the pressure canner, then pour in some water. The water should be 3 or 4 inches deep, unless the pressure canner instructions offer specific directions regarding water depth. Go by the manufacturer's numbers when they are available. Wash, rinse and sterilize jars and lids. Leave them in simmering water until needed.

When the filling is ready, fill hot, sterile jars with the hot filling, leaving a head-space of 1 inch. Wipe the rims and threads of the jars clean with a damp cloth or paper towel. Put on the lids and tighten the rings. Arrange jars in the pressure canner according to manufacturer's instructions. In a weighted gauge pressure canner, process the jars at 10 pounds for 90 minutes. If using a dial gauge pressure canner, process the jars at 11 pounds for 90 minutes.

After the processing is done, follow your pressure canner manufacturer's specific instructions for depressurizing and venting the pressure canner before opening it. When those steps are complete and the pressure canner can be opened, carefully remove jars, working smoothly, without tipping or sloshing. Set them in a safe spot to cook. After 24 hours check seals and, if sealed correctly, store in a cool, dark place for up to 12 months.

Spiced Apple Pie Filling

There's nothing quite like the scent of an apple pie wafting through the air. The smell of the apples, sweet and tart, warm and juicy, baking with the cinnamon, nutmeg, ginger and cloves, that is the scent of all good things – holidays, childhood, grandmothers and Sunday dinner desserts. Apple pie just might be the ultimate comfort food. Serve it warm from the oven, with a scoop of ice cream or a dollop or two of whipped cream. Try it with thin slices of extra sharp cheddar cheese. A quart of this filling makes a really nice 9-inch pie. A quart of this spiced apple pie filling also makes a really nice housewarming, hostess, or holiday gift. This recipe yields 3 quarts of filling.

10 cups peeled and sliced apples

2 ¼ cup apple cider

2 cups water

6 tablespoons bottled lemon juice

1 ½ cups sugar

¾ cup Clear Jel

1 tablespoon cinnamon

¾ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon cloves

Blanche the apple slices by dropping them into a large pot of boiling water for 1 minute. Drain away the hot water, then put the apple slices in a bowl with cold water to cover and a little lemon juice. This should offer some protection against discoloration.

Prepare your canning equipment. Fill your boiling water canner with enough water to cover three quart jars by at least an inch. Bring the water to a boil, then lower the heat and keep the water at a gentle simmer. Wash, rinse and sterilize three quart jars and their lids. Leave the jars and lids in simmering water until you are ready to use them.

In a large, heavy saucepan, stir the apple cider, water and lemon juice together, then put the pan over medium-high heat. In a medium-sized bowl, use a whisk to blend the sugar, Clear Jel, cinnamon, nutmeg, ginger and cloves.

Gradually add the sugar mixture to the cider mixture in the saucepan, whisking all the while to make sure that there are no lumps. Continue using the whisk to stir constantly and bring the mixture in the saucepan to a boil. Let it cook for a few more minutes, stirring constantly, until the mixture begins thickening.

When the mixture begins to thicken, gently fold in the apples slices, taking care not to break them, and remove the saucepan from heat. Fill hot, sterile jars with the hot apple pie filling, leaving a full inch of head-space at the top.

Wipe the jar rims and threads clean with a damp cloth, then place the jars on the canner rack. Bring the water in the canner to a boil and keep the water boiling while the jars process for 25 minutes.

After the processing time is complete, remove the canner from the hot burner and put it on a cooler burner or a heat resistant trivet on a counter-top or table. Take the cover off of the canner and let the jars sit for another 10 minutes, then take them out and set them on a towel to cool.

If the canner, with weight of the water and the jars, is too heavy for you to safely move it without tilting, sloshing or clanking the jars or, worse yet, spilling the scalding hot water on yourself, leave it where it sits. While moving the canner does help some with the cooling and sealing of the jars, it doesn't help enough to make it worth the risk of scalding yourself or losing pie filling to a cracked or broken jar.

Let the jars sit undisturbed for 24 hours, then check the seals. If the jars did seal correctly, you can store the pie filling in a dark, cool place for up to a year. If a jar did not seal as it should have, you can store it in the refrigerator, but you'll need to use it within three days.

Home Canned Soup Vegetables

Use your own fresh garden vegetables, pick some up at a nearby farmers' market, or buy some from your local organic farmer and you can have convenience you can trust. With a jar of these vegetables, you're halfway to a pot of soup when a chilly evening marks the end of a hectic day. A jar of vegetables, a few pantry ingredients and a little something from the refrigerator or freezer can make a nourishing, appetizing dinner quick and easy to put together during the workweek. When you make your own convenience foods, you don't have to worry about factory farm chemicals and other food industry threats. You'll be using a pressure canner to preserve these vegetables, since they are mixed and include some that are low-acid. When canning mixed vegetables or other items with mixed ingredients, the processing time will be the amount of time that the ingredient with the longest processing time requires for safe canning. This recipe makes about 8 pints.

1 ¾  pounds carrots, in 1/3-inch thick slices

¾ pound green beans, cut

1 pound small onions, quartered

1 pound celery, sliced

2 tablespoons salt

1 tablespoon pepper

1 ½ quarts chicken stock or hot water

¼ cup fresh parsley, minced 

Prepare your canning equipment. Fill your pressure canner with water to 3 or 4 inches deep, unless the manufacturer's instructions that came with your make and model of pressure canner say different. If there's a difference of opinion, go with the experts – the people who designed and built your model. Once the water is in, start getting it hot. Wash, rinse and sterilize 8 pint jars and lids.

Use a 6-quart pot to bring enough water to cover the cut vegetables to a boil. As soon as it starts boiling, add the carrots, green beans, onions, celery, salt and pepper. Let the pot simmer for about 5 minutes In a large saucepan, bring the chicken broth to a boil.

Pack each hot, sterile jar with hot vegetables, then pour the hot broth over the vegetables. Fill each jar to 1 inch below the jar's rim, so that there will be one full inch of head-space under the lid. Use a thin plastic knife to break up any air bubbles, then divide the fresh parsley evenly between the jars. With a clean, damp cloth carefully wipe the rim and threads of each jar, then put the lids on and tighten the rings.

Arrange the jars carefully in your pressure canner. These jars will need to be processed at 10 pounds of pressure for 30 minutes or according to the manufacturers instructions for your specific make and model of pressure canner. After the processing time is completed, follow the depressurization and venting steps in the instructions that came with your pressure canner before removing the lid and taking the jars out to cool.

Set the jars on a towel on a counter-top or table where they are likely to be undisturbed to complete the cooling and sealing process. After 24 hours, check all seals. Jars with good seals can be stored in a cool, dark place for up to 1 year. Those that did not seal properly should be refrigerated and used within 3 days. 

Heat and Eat Meatballs

These meatballs are another great good food fast option. Pour a jar of these meatballs into a saucepan, stir together some flour and water or some flour and sour cream, add it to the saucepan, season to taste and simmer to thicken the canning broth. Serve it over egg noodles, rice, hash browned potatoes, or toast. There are numerous quick and delicious dishes you can make with these meatballs. When canning food at home, following directions to the letter is very important. Details matter and can greatly impact the quality and safety of the food you can at home. The directions say to make these meatballs 1 inch in size. Make them larger and they may not heat through the way they must for safe canning. The jars should be packed loosely, as directed, on the same concept, so that everything heats the way it should. This recipe makes 8 pints.

6 large eggs

6 cups soft bread crumbs, about 9 ounces

1½ cups water

1 cup onion, finely chopped

1 tablespoon salt

¼ teaspoon pepper

Parsley, minced

6 pounds ground beef

2 quarts broth or boiling water

Combine the eggs, bread crumbs, water, onion, salt, pepper and parsley in a large bowl. Let the mixture absorb all of the water, then add the beef. Stir to mix well, then form 12 dozen 1-inch meatballs. Arrange them on baking sheets, then bake them at 425 degree Fahrenheit for 15 minutes.

While the meatballs are baking, prepare canning equipment. Put three inches or so of water in your pressure canner. Wash, rinse and sterilize 8 pint jars and their lids. Leave the jars and lids in simmering water until needed. Bring the canning broth to boiling. 

When the meatballs come out of the oven, pack them loosely into hot, sterile jars. Be sure to leave a full inch of head-space. Add the broth to the jars, pouring the boiling liquid over the meatballs, right up to the reserved inch of head-space.

Carefully wipe jar rims and threads clean with a damp paper towel or cloth. Cap each jar with a sterilized hot lid, then tighten rings and arrange in your pressure canner. Process the jars at 10 pounds of pressure for 75 minutes.

Follow manufacturer’s depressurization and venting directions before opening canner after the processing time is complete. Put jars on a towel and let them rest undisturbed until cool. After 24 hours, inspect seals. Store jars that have been stored properly for up to 12 months.

Beef Stew

Beef stew needs to be canned using a pressure canner, never using the hot water bath method. When canning foods that you'd normally thicken while cooking, as with beef stew, that step is done after canning, not before. Canning food that has been thickened with flour or cornstarch, such as stews or fillings, can be dangerous. If it gets too thick, it can interfere with the even and thorough heating of the canning process, resulting in spoiled, even dangerous food. When canning beef stew, prepare it without thickening. Instead, thicken it after you take it out of the jar and are preparing it for serving. This recipe makes 7 quarts or 14 pints.

4 to 5 pounds beef stew meat, in 1 ½ inch cubes

1 tablespoon vegetable oil

12 cups potatoes, peeled and cubed

8 cups sliced carrots

3 cups chopped celery

3 cups chopped onion

1 ½  tablespoons salt

1 teaspoon thyme

½  teaspoon pepper

Set up your pressure canner according to manufacturers' directions. Sterilize jars and lids, then hold in simmering water until ready for use.

Use a large pot to brown beef cubes meat in the oil, then add vegetables and seasonings. Add boiling water to cover, then bring the stew to boiling. Remove from heat.

Ladle hot stew into hot, sterile jars leaving 1 inch of head-space. Remove air bubbles with a thin plastic knife or spatula. Wipe jar rims and threads clean with a damp cloth or paper towel. Put hot lids on jars and tighten bands.

Arrange jars in pressure canner and process pints at 10 pounds pressure for 1 hour and 15 minutes and quarts for 1 hour and 30 minutes, adjusting for altitude as needed.

After depressurizing and venting, remove jars and allow to cool undisturbed. Check lids for proper seals after 24 hours. Store sealed jars in dark, cool place for up to 12 months.

Vegetable Soup

Home canned soup offers all the convenience of commercially canned soups without the excess of sodium or other unwanted additives. It is a great way to make use of garden vegetables, especially when the season has yielded more than was expected and more than can be comfortably used fresh. Many gardeners plan their growing to have plenty for canning and preserving, often enough to take them through the winter and right up until the next year's garden starts producing. The mixed vegetables in this soup will require a pressure canner to process safely. This recipe makes about 7 quarts.

8 cups chopped tomatoes, peeled and cored

6 cups peeled, cubed potatoes

6 cups sliced carrots, ¾ inch thick

4 cups uncooked corn kernels

2 cups sliced celery, 1 inch thick

2 cups chopped onions

6 cups water

Salt and pepper

Set up the pressure canner. Sterilize jars and lids, then hold in simmering water until time to use them.

Put all of the vegetables and the water in a large pot. Bring the pot to boiling over high heat, then reduce to medium-low heat and simmer 5 minutes. Add salt and pepper.

Spoon the hot soup into sterile, hot jars, filling to within 1 inch of rim. Keep that inch as head-space. Carefully wipe rims and threads of jars with a clean, damp cloth. Remove air pockets or bubbles with a thin plastic knife or spatula, then put on lids and tighten rings.

Process quarts in a pressure canner at 10 pounds for 1 hour and 55 minutes. After canner has been depressurized and vented, remove jars without tipping or sloshing and set to cool undisturbed. Check all seals after 24 hours. Store properly sealed jars in a cool, dark place for up to 1 year.

Layered Chicken Soup

Chicken soup is is a delight to have on a pantry shelf when the days are cool and the nights cold. It is  especially welcome during the cold and flu season. This layered chicken soup is as attractive as it is delicious, making it a great choice for a get well gift. It's a nice way to let the older members of your community know that you're thinking about them. Alternate light and dark colors or go from lightest to darkest when layering this soup into your canning jars. Use blanched fresh vegetables or frozen vegetables that have been thawed. This recipe makes two quarts, but can easily be doubled, and required a pressure canner.

2 cups peeled, cubed potatoes

2 cups carrot sliced

1 1/3 cups corn

1 1/3 cups green beans

2/3 cup peas

1 cup cooked chicken meat

2 tablespoon onion, chopped

¼ cup chopped fresh Roma tomatoes

2 quarts chicken broth

Prepare canning equipment. Set up the pressure canner, sterilize jars and lids, and keep them in simmering water until ready to use.

Bring the chicken broth to a boil in a medium saucepan. While waiting for the broth to boil, pack the sterile, hot jars, arranging the ingredients attractively and leaving a full inch of head-space.

Pour the hot broth over the soup ingredients, filling the jars up to the 1-inch head-space. Wipe the threads and rims of the jars, then top with a lid. Tighten rings, then put in the pressure canner. Process at 10 pounds for 90 minutes.

After the pressure canner depressurizes and is ready to open, remove jars and let cool undisturbed. Check jar seals at 24 hours. Store sealed jars in a cool, dark place for up to 12 months.

Boston Baked Beans

This recipe is ideal for the person who likes to reach for a can of Boston baked beans every now and then. Canned in pint jars, just the right size for convenience, you can have that classic Boston baked bean flavor in just minutes, without spending the day cooking and heating up the kitchen. This is the traditional style, without a tomato base, made the way it was when the settlers first learned it from the Native Americans. The settlers adapted what they learned to the ingredients they had on hand, using molasses and vinegar. Navy beans are traditional, but you can use this recipe with other types of beans as well.

3 pounds dried navy beans

1 pound bacon

6 tablespoons dark molasses

2 tablespoons white vinegar

2 tablespoons onion powder

1 tablespoon salt

2 teaspoons dry mustard

½ teaspoon powdered cloves

Prepare canning equipment. Sterilize jars and lids, then hold them in simmering, not boiling, water until ready to use. Set up your pressure canner according to manufacturer's directions.

Rinse and sort dried beans, then soak them in hot water for 2 hours. Put the beans in a large heavy pot with fresh water and bring beans to boiling. Remove from heat and drain again, this time saving the cooking liquid. Set the liquid aside, then divide the bacon between sterile, hot jars. Fill the jars two-thirds of the way full with beans.

Measure cooking liquid from beans and add enough water to make 6 cups. Bring to boil and add the molasses, vinegar, onion powder, salt, dry mustard and cloves. Stir and simmer for 5 minutes. Pour mixture over the beans into jars, leaving 1 inch of head-space. Carefully wipe threads and rims of jars clean. Put on lids, tighten rings and arrange in pressure canner.

Process jars at 10 pounds for 90 minutes. After the canner depressurizes and is safe to open, remove jars carefully, without tilting. Set them on a towel to cool undisturbed. Check jar seals at 24 hours. Properly sealed jars can be stored in a cool, dark location for up to 1 year.

Chicken and Vegetable All-Purpose Head-Start

This recipe offers an all purpose head-start on a busy day's evening meal. Open a jar and you have the basic ingredients for a casserole, pasta dish, rice dish, or soup, prepared and ready to heat and use. This practical addition to your pantry shelves is sure to be appreciated again and again when time is tight and everybody's hungry. While this is made with chicken, you can also substitute rabbit or squirrel for the chicken. This recipe makes between 7 and 8 pints.

8 to 10 pounds chicken, rabbit or squirrel cut in pieces

1 tablespoon salt

½ teaspoon pepper

1 tablespoon chopped fresh parsley

Water to cover

1 cup chopped onion

2 cups chopped celery

2 cups thin sliced peeled carrots

Put the meat in a heavy pot with the salt and pepper. Add water to cover and bring to boiling over high heat. Reduce heat to medium-low and simmer until meat is ready to fall from bones. Remove from heat. Let cool until meat can be handled.

While meat is cooling, prepare canning equipment. Set up the pressure canner, sterilize jars and lids. Keep the jars and lids in simmering water until ready to use them.

Pull the meat from the bones and set aside. Keep broth, discard bones, skin and fat. Be thorough in removing fat, so it doesn't move up the jar sides during the processing and cooling phases to prevent jars from sealing correctly.

Add the vegetables to broth and bring to boiling, then stir in the meat pieces. Use a slotted spoon to take the hot meat and vegetables from the broth to fill jars, leaving 1 inch of head-space. Pour the boiling liquid into the jars, stopping at the 1-inch head-space.

Wipe threads and rims of jars, then put on lids and tighten rings. Arrange jars in pressure canner and process at 11 pounds for 75 minutes, adjusting for altitude and pressure canner type as needed. When safe to open canner, remove jars without tilting and leave to cool undisturbed. Check all seals after 24 hours, then store in a cool, dark place for up to one year.