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Canning and Preserving Recipes

Fire Balls 14 lb Small green cherry tomatoes 4 Garlic cloves 4 Celery stalks 4 Hot red peppers 4 Heads dill 1 q...
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Country Chutney 1 1/4 lb Parsnips 1 lb Apples (3 md.) -peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup) -p...
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Mango & Tamarind Chutney 1/2 c Dried tamarind pulp; packed -or- 1/2 c Fresh lime juice; strained + 1/2 cup water 2 1/2 c ;Wat...
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Dried Fig Jam 28 oz Dried figs (used both -homemade and commercial) 5 c ;Water 1/2 c Fresh lemon juice 3 c Sugar S...
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Rhubarb and Fig Jam 7 lb Rhubarb (abt. 6 quarts) -- leaves removed -- stalks trimmed -- cut in pieces 1 lb Dried figs --...
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Vera 2 1/2 lb Beef 2 1/2 lb Pork 2 lb Raisins 1 1/2 lb Apples 1 lb Dried apricots 1 lb Dried peaches 1/4 ...
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Watermelon Rind Pickle 7 lb Watermelon rind; peeled 2 1/2 qt ;Water 1/3 c Salt 6 1/2 c Brown sugar 2 c Vinegar 1 c ;Water 1...
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Mango and Tamarind Chutney 1/2 c Dried tamarind pulp; packed -or- 1/2 c Fresh lime juice; strained + 1/2 cup water 2 1/2 c ;Wat...
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Pickled Kohlrabi 3 Kohlrabi (abt. 1 qt.) -peeled, sliced 1/4" thick 2 lg Carrots; peeled -- cut into sticks 2 Garlic ...
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Heart Of Palm Pickles 4 qt Tender hearts of palm 2 tb Salt 1 qt ;Cold water 1 oz Mustard seed 1 1/4 oz Dry mustard 3 c Gra...
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