Canning and Preserving Book 6: Stunning Canning and Preserving Recipes for You to Try (The Complete Guide to Canning and Preserving)

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Canning and Preserving Book 6 Stunning Canning and Preserving Recipes for You to Try

BY Brian White

Copyright 2021 Brian White

Copyright Page This book is under license, which means you are not allowed to copy, print, publish distribute or disseminate the content inside. The only person who can do these changes is the author. Also, this book is for informational purposes. The author made sure that everything in this book is accurate but you still need to take every step and decision with caution. In case you end up getting a copied and illegal version of this e-book please report it and delete the book and get the original version. In this way, you will support the author and he will be able to make more fantastic books like this one.

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Table of Contents Introduction How Does Pressure Canning Work? Chapter 1: Canning and Preserving How is Canning Different from Preserving? Chapter 2: Benefits of Canning and Preserving Chapter 3: Poultry Recipes Recipe 1: Chicken with Garlic Recipe 2: Ground Turkey Taco Salad Recipe 3: Lean Turkey Lasagna Recipe 4: Pineapple Chicken Recipe 5: Pressure Canned Chicken Breast Recipe 6: Pressure Canned Rosemary Chicken Recipe 7: Pressure Canned Turkey Pieces Recipe 8: Roast Chicken with Dried Citrus Recipe 9: Turkey and Green Beans Recipe 10: Turkey Sausage Chapter 4: Vegetable Recipes Recipe 11: Asparagus Spear Recipe 12: Cabbage with Beans Recipe 13: Canned Kale Recipe 14: Canned Pumpkin

Recipe 15: Canned Spicy Mixed Vegetables Recipe 16: Eggplant Appetizer Recipe 17: Glazed Sweet Carrots Recipe 18: Green Beans Recipe 19: Herbed Peas Recipe 20: Herbed Tomatoes Recipe 21: Pressure Canned Carrots Recipe 22: Pressure Canned Potatoes Recipe 23: Pressure Canned Sweet Potatoes Recipe 24: Pressure Canned Tomatoes Recipe 25: Shelled Lima Beans Recipe 26: Spiced Beets Recipe 27: Spicy Carrots Recipe 28: Spicy Green Beans Recipe 29: Spicy Lemon Beans Recipe 30: White Whole Potatoes Chapter 5: Fruit Recipes Recipe 31: Brandied Honey and Spice Pears Recipe 32: Canned Blueberries Recipe 33: Canned Cherries Recipe 34: Canned Honey and Cinnamon Peaches Recipe 35: Canned Orange Slices Recipe 36: Canned Pears Recipe 37: Canned Plums

Recipe 38: Canned Port and Cinnamon Plums Recipe 39: Canned Raspberries Recipe 40: Cranberries Recipe 41: Dehydrated Plum Slices Recipe 42: Pineapple Zucchini Recipe 43: Pressure Canned Honey-Lavender Peaches Recipe 44: Spiced Apple Rings Chapter 6: Fruit Butter Recipes Recipe 45: Aromatic Rhubarb Butter Recipe 46: Boozy Banana Butter Recipe 47: Cinnamon Pear and Apple Butter Recipe 48: Honeyed Strawberry Butter Recipe 49: Lavender-Infused Apricot Butter Recipe 50: Peachy Peach Butter Recipe 51: Silky Blueberry Butter Recipe 52: Tart Berry Apple Butter Recipe 53: Tropical Fruit Butter Recipe 54: Yummy Caramel Apple Butter Conclusion Afterthoughts

Introduction

If you have never heard of canning before, you may be curious about what it is and the benefits associated with it. Unless you think it is associated with the traditional can-can dance seen in French culture, you could probably take an educated guess as to what canning is all about. Canning is a method used to prevent the spoiling of foods by storing them in containers, or jars, sealed securely, and sterilized by excessive heat over a scheduled amount of time. This simplistic yet effective system ensures the killing of microorganisms and deters enzymes that can often contribute to the spoilage of various food items. The extra step of heating the food within the sealed container extracts the unwanted air and creates a vacuum-like seal to protect it from outside contaminants. Both uncooked food and cooked foods

can be considered for canning. Two techniques could be used to successfully master the art of canning: water bath canning and pressure canning. Depending on the nature of the food you are attempting to preserve, you can decide which canning style you would like to go with. Choosing the right one will ensure that you safely obtain the results you want and sealing in that fresh taste you do not want to lose. Another thing to think about is your altitude. We will not get into a geography lesson here and now… but the importance of knowing where you are located will help you to understand the temperature at which you should boil your cans to kill bacteria effectively. Lastly, you have to figure out the acidity of the foods you are attempting to contain. Meats, seafood, poultry, dairy products, and all vegetables are considered to be low-acidic foods. Therefore, pressure canning should be used for them. Fruits, jams, tomatoes, pickles, sauces, vinegar, and condiments are considered high-acidic foods, so water bath canning should be used for them. These foods are at risk of attracting Clostridium Botulinum, a fancy scientific word for spore-forming bacteria that increases molding and can introduce unwanted diseases into the human body. It sounds terrifying, but that is why this book is here to teach you the proper steps to avoid this bacterium. Let's go into the details of the various techniques now that we've covered the basics of canning. There is no doubt that pressure canning is not the cheapest method of food preservation. Many other preservative techniques are cheaper and require less effort than pressure canning. This must have made you ask yourself why you have to choose a quite costly and technical option over cheap and mundane ones. Pressure canning, of course, requires some specialized equipment, and it demands a level of attention. However, there are more reasons you need to

start pressure canning. Below are some of them. Pressure Canning is not as Technical as you Imagine: The number one reason many people still avoid the pressure canning method of food preservation is the technicality associated with using it. While it is true that pressure canning requires a level of expertise and attention, it is not true that you cannot use it. With the instructions in this book, you will be able to use pressure canning by yourself. You get the Value of its Cost: Every penny you spend on acquiring pressure canning equipment is worth it, considering the value you will get in it. Hence, you should not count pressure canning out of your options just because of money to buy the specialized equipment. It Saves Money: Having established that pressure canning requires buying specialized equipment, it is important to add that buying that equipment is a good way of saving money. First, you will not need to spend extra money buying preservative acid regularly, just as you will not need to buy a fridge or a freezer. It is Reliable: This reason alone is enough to convince you to start pressure canning. Pressure canning offers guarantee and assurance of maximum effectiveness. This means that food preserved with pressure canning cannot be spoilt for a long time. It is environment-friendly: This is another reason why you need to start pressure canning. Pressure canning does not emit poisonous gas during the steaming process; hence it does not harm the environment. You, therefore, protect the environment from further damage if you choose to start pressure canning. You upgrade your Culinary Skills: Of course, everyone wants to learn new things about different aspects of life, cooking is not an exemption to that. You might have known different ways of preserving

food other than pressure canning, but that should not discourage you from adding to your skills. You know how to preserve food using other techniques is why you need to start pressure canning.

How Does Pressure Canning Work? Pressure canning uses steam pressure to heat canned food, raising its temperature above the normal cooking temperature. It is important to note that pressure canning works for both low-acid and high-acid foods by alternating their pH level with remaining fresh and healthy. When used to process low-acid foods, the ideal temperature level is 240°F since the foods involved do not have the natural acidity level required to prevent spoilage on their own. What pressures canning does, in this case, is to moderate the acidity level of different ingredients of the food to the point needed to preserve their taste and flavor. This implies that pressure canning provides an alternative to adding preservative acid to food to keep it for a while. The jars are left open when using pressure canning, and a little water is used for steaming. Put differently, and pressure canning helps kill destructive bacteria in food through hightemperature boiling to prevent premature spoilage. The secret of its effectiveness is that bacteria present in food are killed are new ones are prevented from entering by sealing the can. Meanwhile, the heat generated through boiling regulates the acidity level of the canned foods for longevity.

Chapter 1: Canning and Preserving It’s funny how we always crave our favorite fruits and veggies during their off-season. Not being able to satisfy those cravings can be quite frustrating. But it doesn’t have to be that way. Canning and preserving your favorite food can give you a way out. Canned and preserved food can taste just as good and be almost as fresh as when you first preserved them. The best thing about this is that the process is quite straightforward, and many things can be canned and preserved—jams and jelly, fresh fruit and vegetables, meat and pickles. And all this can be done without adding any artificial preservatives. Preserving food is a process that has been around for centuries. Modern technology has been a boon, making life very simple for us. While we can simply head out to the supermarket to pick out what we need, our ancestors had to preserve food to survive the winter. Historical evidence shows that people in the Middle East would preserve food by drying it in the sun as far back as 12,000 BC. While that process took a lot of time, it saved people from starving in the winter. The practice of drying food, especially fruit, was also common practice in ancient Rome. The Romans were very fond of dried food. In regions where there wasn’t enough sunlight available, they built “still houses,” making it feasible. Different approaches were used in different regions based on the means available to their inhabitants. While preserving and canning food may seem to be the same, they are two very different processes. Preservation of food has been done for thousands of years. However, the process of canning food was developed quite recently in comparison. Canning food dated back to the 1800s and was invented by French confectioner Nicolas Appert in 1809. This procedure was invented in response to a need to preserve food for the Army and the Navy.

Canning and preserving food offers numerous benefits. While preserved food can easily be purchased from the market, commercial products neither offer the same quality nor the satisfaction of preserving food on your own. In addition, they usually are more expensive and often contain artificial preservatives. Whether you grow your food or purchase food in bulk, food preservation can help you stock up, save money, and enjoy your favorite foods all year long.

How is Canning Different from Preserving? Canning and preserving food have gained widespread popularity, with more and more people appreciating the benefits. While the two words are often used interchangeably, they are not interchangeable. Not only are the processes different, but they also offer different results. While preserved food may last a few weeks in a refrigerator, canned food can last a lot longer. Preserving Food Preserving food is a method of prolonging its life by destroying any active bacteria and inhibiting bacterial growth. This is done by treating the target food with heat, acid, salt, sugar syrup, or, in some cases, even smoke. The medium used to preserve food naturally depends on the kind of food being preserved. Sugar syrup is often used to preserve foods like fruits, jams, and jellies. At the same time, vinegar and oil are used to preserve pickled vegetables. This allows for extending their shelf life by a few weeks and, in some cases, even a few months. However, one may still need to store them in a refrigerator. Even herbs like basil leaves, bay leaves, oregano, curry leaves, and coriander can be preserved by sun-drying or simply drying them in a microwave. Drying fruits and vegetables are also considered preservation, where the objective is to dehydrate them. The removal of water helps inhibit the growth of bacteria, yeast, and mold. This is probably the oldest method of food preservation, one that has been practiced for many centuries. Traditionally this was done by leaving food out in the sun, sometimes even by air drying, smoking, or wind drying. This procedure takes a long time to complete. Modern technology like electric food dehydrators, microwaves, and freezedrying have made the process faster and simpler.

Canning Food Methods of preserving food had already existed well into the 1700s, but none of those forms were ideal for use in the military. There were a need to develop faster, more reliable methods to make both transportation and storage easy. It was towards the end of the 1700s when a need for better ways of preserving food arose. Napoleon Bonaparte needed a way to keep his armies well-fed and kick-started the search for a better way of preserving food. But the solution only came into existence in the early 1800s with the invention of the food canning process. The process of canning food came into existence when Frenchman Nicolas Appert responded to a call from the French government to develop a solution to help support the army. Over time, canning became extremely popular and is now used for preserving fruits, vegetables, soups, gravy, sauces, and meat. The canning process involves sealing a can or jar with a combination of what needs to be preserved and a liquid, which is water. This process kills any microorganisms present in the food and subsequently seals it from the external environment to shield it from further growth. These are the very same microorganisms that cause the food to spoil, and by killing them, the shelf life of food can be extended significantly. This is done by first sealing the contents in a container and subjecting it to heat and pressure. When the jar is subsequently cooled, the air inside is cooled and compressed, sealing the contents completely from the external environment. This protects the food from microorganisms and any further contamination. Compared to preserving food in a solution like vinegar or sugar syrup, canning offers a higher shelf life. It does not require the canned food to be preserved in a refrigerator.

Chapter 2: Benefits of Canning and Preserving Nutrition Fresh produce starts 'dying' and loses its vitamins when harvested from the ground like fruits and vegetables. Up to half or even more of the vitamins may be lost within a few days if the fruits or vegetables are not stored in a cool place or preserved appropriately. It takes up to two weeks for refrigerated produce to lose its vitamins and start deteriorating. Most of its vitamins will be preserved if fresh produce is harvested, cleaned, and stored in good time. Fruits and vegetables harvested and canned properly will be of higher nutritional value than fresh produce stored in makeshift conditions. The problem with many products sold in commercial facilities these days is that several chemicals and substances have been used to improve the appearance of the produce and its shelf life. When exposed for a long time, fresh produce will become home to microorganisms, regardless of the storage conditions. Some shops are neglectful with their products, and this ends up affecting the health of consumers. You can avoid using potentially harmful substances when you can get your food and even grow your produce. Canning is simply preserving fresh food in its original state. The preservatives that you will use are also natural; acids such as lemon juice or vinegar are known to have many benefits for the human body. Economical As mentioned above, fresh produce cannot last for long; it isn't cheap, either. Canning can be very useful for a person, especially when preserving seasonal

fruits and vegetables. The price of seasonal produce is usually high, and after a certain amount of time, it becomes hard to find these fruits and vegetables again. Canning allows you to preserve fruits, vegetables (and other foods) in bulk, allowing you to keep a steady supply of vegetables for a longer period and a lesser amount of money. If you are into planting and harvesting your produce, this will slash your food expenses in half. You will be able to rule out buying produce regularly since you'll be supplying yourself with your stock. If you have business acumen, you could look into starting a small business of your own. If not, that's okay. At least you will have a ready supply of fruits and vegetables at any time you want. If you are a fan of homemade jams that they sell in stores, you will be pleased to know that you will be able to make your own, with your canned fruits and vegetables, and at a lower cost. Canning is a much more economical option than buying produce on a daily/weekly basis. Durability Cans can withstand extreme conditions: heat, cold, wet, dry, etc. This means you can store your canned food in almost any kind of environment without worrying about the condition of the can. You do need to watch out for, though, signs of rusting, leakage, denting, or bulging; these are signs that could mean that the cans have been damaged and the food has been affected. Increased Shelf Life The canning process involves using high temperatures and very sterile containers, ensures that any organism that can cause spoilage is destroyed. The food will be safe as long as the container is intact. Once a container is compromised, you must throw the food out to avoid contracting harmful diseases or infections. Canning can provide a shelf life that can span anywhere from one to four or five years. The shelf life can be longer than this under certain circumstances; some products are known to have a shelf life of

over thirty years. In 1974, samples of canned food from an 1865 wreck of a steamboat, Bertrand, were processed and analyzed by the National Food Processors Association; the results were astounding. Despite the deterioration of the food's appearance, odor, and vitamin content, the food was otherwise preserved and healthy to eat! You won't need your food to last for over one hundred years, but it will last longer than a couple of months. Canning is an effective method for families to incorporate into their lifestyles because it saves mothers and fathers from spending money on the product for daily meals. If you grow and harvest your produce, canning will be a great way to preserve your harvest. Having a long shelf life means you can create a food supply without worrying about the food spoiling or rotting in a short space of time. Rewarding Experience Canning your food is also a very rewarding personal experience. It can easily become a skill or hobby you develop in your spare time. Canning involves mental and physical work, which improves your body in more ways than one. It can also be a good experience for couples and families since it can be done as a group. You will get to educate your children on the origins of the food they eat, and you will also be teaching them a very useful skill that could be passed down in your family. If you are a sucker for old school, canning is also a great thing for you as it will rouse nostalgia. Many canners have spoken of the sentimental connection they have developed with canning because it reminds them of earlier times in their childhood. It's Eco-Friendly Too The problem with the product that is sold in commercial facilities is that the process of preserving them is not environmentally friendly. The facilities that

are used to cool produce run on electricity, which is generated by fossil fuels. We all already know how bad the burning of fossil fuels is for the environment. Produce is also stored in plastic containers, which are discarded off after the product has been consumed. Plastic materials are never good for the environment because they are not biodegradable.

Chapter 3: Poultry Recipes

Recipe 1: Chicken with Garlic

Chicken with garlic in a jar. Serving Size: 3 Cooking Time: 1 hour and 30 minutes Ingredients: 1 crushed garlic clove 3 skinless, boneless chicken breasts ½ tsp. sea salt ½ tsp. black pepper water, as needed Directions:

Put part of the garlic clove at the bottom of each sanitized quart jar. Add chicken pieces, pushing them down to pack tightly. Add salt and pepper, and then fill the jar with water, allowing 1 inch of headspace. Carefully slide a rubber spatula utensil down the interior sides of the jars, removing air pockets. Do not skip this step, or your jars may not seal. Wipe the rims of the jars. Process a pressure canner for 90 minutes at 10 PSI, adjusting for altitude with the lids on.

Recipe 2: Ground Turkey Taco Salad

Delicious and tasty turkey salad. Serving Size: 6 Cooking Time: 5 minutes Ingredients: ½ lb. ground turkey 1 tbsp. olive oil 1 tsp. Chili powder ½ cup shredded cheddar cheese ½ tsp. Cumin ¼ tsp. Garlic powder ¼ tsp. salt

½ cup salsa 3 cups chopped romaine lettuce 2 tbsp. Mashed avocado ½ tsp. lemon juice 1 cup halved cherry tomatoes ½ cup whole-grain tortilla chips Directions: Heat the olive oil in a sizable skillet over medium-high heat. Fry the ground turkey with chili powder, cumin, garlic powder, and salt until it is completely cooked. Put on a clean bowl and let it cool completely. In a small bowl, mix the mashed avocado with the lemon juice. Spoon the salsa equally into 6 pint-sized canning jars, followed by the mashed avocado. Next, layer the jars with cooled turkey, tomatoes, and lettuce, and top it off with the broken tortilla chips and shredded cheese.

Recipe 3: Lean Turkey Lasagna

A lasagna in a jar! This is awesome! Serving Size: 8 Cooking Time: 40 minutes Ingredients: 1¼ lb. ground lean turkey 2 cloves garlic, minced 1 tbsp. olive oil 4 sheets no-boil lasagna noodles 2 tbsp. fresh basil leaves ½ cup parmesan 2 tbsp. tomato sauce

1 tbsp. minced olive oil 2 minced cloves garlic 6 oz. tomato paste 3 tbsp. chopped basil 2 tbsp. Shredded parmesan ¼ tsp. salt Cheese filling 15 oz. container part-skim ricotta ¹⁄₃ cup shredded parmesan cheese ½ cup low-fat mozzarella 1 egg Directions: Preheat oven to 350°F. Prepare eight 6-ounce canning jars on a baking sheet. In a sizable skillet, heat olive oil over medium heat. Fry the ground turkey with garlic until the meat is browned and cooked through. Transfer to a large bowl and set it aside. Heat olive oil in a medium saucepan over medium heat. Fry the garlic until fragrant, about 40 seconds. Pour in the diced tomatoes, tomato paste, basil, parmesan, and salt, and bring the liquid to a boil. Simmer for about 10 minutes while covered. Pour the thickened tomato sauce together with the turkey and mix thoroughly. In a medium bowl, mix the cheese filling ingredients until well-combined. To assemble, line the bottom of the jars with 2 tbsp. Of the turkey mixture, then cover with noodle pieces, cheese filling, and a basil leaf. Repeat the layers once more until the jar is full. Finish off with a generous sprinkle of

parmesan. Cover the jars with aluminum foil to prevent the cheese from burning too quickly. Bake the jars for 35 minutes before removing the foil, and then bake it uncovered for another 10 minutes. Best served warm.

Recipe 4: Pineapple Chicken

Tasty chicken with pineapple flavor. Serving Size: 6 Cooking Time: 1 hour and 30 minutes Ingredients: 3 cups pineapple juice ¾ cup brown sugar 1¼ cups apple cider vinegar 6 tbsps. soy sauce 4 tbsps. tomato paste 1 tsp. ground ginger 4 minced garlic cloves

5 lb. chopped boneless and skinless chicken 2 diced onions 3 diced bell peppers 1 diced pineapple crushed chili pepper, to taste Directions: In a sizable saucepan, bring to a boil pineapple juice, sugar, vinegar, soy sauce, tomato paste, ginger, and garlic, stirring frequently. Boil for the sugar to dissolve and until the mixture is smooth. In your jars, layer chicken, onions, peppers, and pineapple. If you’re using crushed chilis, add them now. Put the sauce over the contents of the jars. Wipe the rims of the jars, put the lids on, and process in a pressure canner at 11 PSI for 90 minutes, adjusting for altitude.

Recipe 5: Pressure Canned Chicken Breast

Easy to prepare and preserve. Serving Size: 5 pints Cooking Time: 1 hour and 15 minutes Ingredients: 5 lb. chicken breast salt Directions: Cut the chicken into small pieces that will fit into the jars. Place the chicken in the sterilized jars leaving 1-inch headspace. Add a 1/2 tablespoon of salt to each jar. (You may add water, but chicken

makes its juice.) Get rid of the air bubbles and wipe the jar rims with a damp cloth. Put the lids and the rings on the jars. Transfer the jars to the pressure canner and process them at 10 pounds pressure for 75 minutes. Wait for the pressure canner to depressurize to zero before removing the jars. Place the jars on a cooling rack for 24 hours, then store them in a cool, dry place.

Recipe 6: Pressure Canned Rosemary Chicken

This pressure canned rosemary chicken is an awesome gourmet side dish to any food. It is easy and fast since no thawing is required. Serving Size: 10 pints Cooking Time: 5 minutes Ingredients: 20 (2- inch) sprigs of rosemary 10 pounds of chicken breast, boneless and skinless 1/4 cup salt Directions: Add a sprig of rosemary to each sterilized jar.

Cut the chicken breasts into large chunks and pack in the jars, leaving a 1-1/2 inches headspace. Add a sprig of rosemary at the top, then add a tablespoon of salt to each jar. Wipe the rims of the jar with a clean damp towel, and then place the lids and the rings. Transfer the jars to the pressure canner and process them at 10 pounds pressure for 75 minutes. Wait for the pressure canner to depressurize to zero before removing the jars using cooking tongs Place the jars on a cooling rack for 24 hours to seal, then store them in a cool, dry place.

Recipe 7: Pressure Canned Turkey Pieces

Turkey pieces for a tasty dining time. Serving Size: 5 pints Cooking Time: 1 hour and 15 minutes Ingredients: 5 lb. turkey boiling water Directions: Use a method of your choice to cook the turkey meat until it is 2/3 cooked. Pack the turkey pieces in the sterilized jars, then add water or stock, leaving 1-inch headspace.

Remove the air bubbles and place them. Wipe the rims with a damp cloth. Put the lids and the rings on the jars. Transfer the jars to the pressure canner and process them at 10 pounds pressure for 65 minutes if the turkey had bones and 75 minutes if without bones. Wait for the pressure canner to depressurize to zero before removing the jars. Place the jars on a cooling rack for 24 hours, then store them in a cool, dry place.

Recipe 8: Roast Chicken with Dried Citrus

Roasted chicken with dried citrus is perfect for camping! Serving Size: 6 Cooking Time: 2 and 30 minutes Ingredients: 1 whole chicken 1 orange, sliced into rounds, and dehydrated 1 lemon, sliced into rounds, and dehydrated 1 sprig of fresh thyme 1 sprig of fresh rosemary 4 tablespoons butter Salt and black pepper

Directions: Place the chicken in a roasting pan after rinsing and drying it. Set your oven to 375F. Place the herbs, 2 tablespoons of butter, and three slices each of lemon and orange in the chicken cavity. Place the remaining butter under the skin on the breasts of the chicken. Lay the additional citrus slices on the skin of the chicken and place them in the oven for 2 hours. Check the temperature of the chicken with an instant-read thermometer to ensure it is 165 degrees Fahrenheit. If not, cook an additional 30 minutes.

Recipe 9: Turkey and Green Beans

Perfect for outdoor dining. Serving Size: 4 Cooking Time: 1 hour and 30 minutes Ingredients: 4 cups shredded cooked turkey 2 cups cut green beans 1½ cups chopped carrots 1 cup sliced onion 2 cups chicken or turkey broth Directions:

In a small stockpot, combine the turkey, green beans, carrots, onion, and broth. Bring to a boil over medium-high heat. Leave to cook for 5 minutes, then remove from the fire. Arrange the hot jars on a cutting board. Ladle the hot mixture using a funnel into the jars, leaving some headspace. Remove any air bubbles and add additional mixture if necessary. Rinse the rim of each jar with a warm cloth dipped in white vinegar. Add 3 quarts of water and add 2 tbsps. Distilled white vinegar into the pressure canner. Put the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat for 10 minutes. Process for 90 minutes (quarts) and 75 minutes (pints). Let the pressure in the canner reach zero, then remove the jars after 10 minutes.

Recipe 10: Turkey Sausage

Ages ago, my Auntie Diane shared a recipe for this healthier alternative to pork sausage with me. The best part: It tastes just like pork sausage! Preserve Turkey Sausage in patties, links, or simply as ground sausage meat. We love taking a jar of sausage patties camping. Doing so makes breakfast a cinch while enjoying the outdoors because it is lightweight and doesn’t require refrigeration. Serving Size: 4 pints Cooking Time: 10 minutes Ingredients: ½ cup warm water 2 teaspoons dried basil

2 teaspoons rubbed sage 2 teaspoons red pepper flakes 1½ teaspoons marjoram 1 teaspoon dried mustard ½ teaspoon ground thyme ½ teaspoon coarse sea salt ½ teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon paprika 3 pounds ground turkey ½ cup grapeseed or extra-virgin olive oil Directions: Combine the basil, sage, red pepper flakes, marjoram, mustard, thyme, salt, pepper, garlic powder, and paprika in a large mixing bowl. Combine the ground turkey and all of the spices in a clean bowl with your hands. Return the turkey to the bowl by rolling it into a big ball. Using your hands, evenly pour oil over the whole surface of the turkey meatball, raising and rotating the ball to coat. Return the turkey ball to the mixing basin. Refrigerate the bowl overnight or for 12 hours after covering it with plastic wrap. Form the turkey into patties or links, or leave it unformed in a skillet, brown patties, or links on both sides for approximately 1 minute each. In a pan, loose brown sausage for approximately 10 minutes. Before filling jars, drain any extra oil using whatever technique you prefer. Place the meat in heated jars with a headspace of 114 inches. Using a warm towel soaked in distilled white vinegar, wipe the rims of each jar. Handtighten the lids and rings on each jar.

Fill the pressure canner halfway with water, seal the top, and bring to a boil over high heat. Allow 10 minutes for the canner to vent. Close the vent and keep heating until the dial gauge reaches 11 PSI and the weighted gauge reaches 10 PSI. 1 hour 30 minutes for quart jars and 1 hour 15 minutes for pint jars.

Chapter 4: Vegetable Recipes

Recipe 11: Asparagus Spear

A tasty asparagus spears. Serving Size: 9 pints Cooking Time: 30 minutes Ingredients: 16 Pounds asparagus spears 10 tbsp. salt Boiling water Directions: In a large pot, cover the asparagus with boiling water and add salt. Boil for 3 minutes. Fill the sterilized jars loosely with the asparagus and liquid, leaving

1-inch headspace. Adjust the jar lids and process the jars for 30 minutes in a pressure canner.

Recipe 12: Cabbage with Beans

Pleasant cabbage with beans with a distinct flavor. Serving Size: 6 Cooking Time: 30 minutes Ingredients: 3 tbsps. extra-virgin olive oil 1 diced onion 6 minced garlic cloves 1 grated ginger 2 tbsps. yellow curry powder 2 tsp. paprika 2 tsp. cayenne pepper

1 tsp. salt 1 sliced cabbage head 3 diced tomatoes 1 chopped yellow bell pepper 1 chopped red bell pepper 1 shredded carrot 2 cups chicken or vegetable stock 1 can great northern beans Directions: Combine the oil, onion, garlic, ginger, curry powder, paprika, cayenne, and salt in a sizable pot. Cook on medium heat for 8 minutes until the onion softens. Add the cabbage and mix well to coat. Cook for an additional 5 minutes to slightly soften the cabbage. Add the tomatoes, bell peppers, and carrot. Cook for an additional 10 minutes to blend the flavors, often stirring to distribute the flavors. Add the chicken stock and beans, and mix well. Boil as you stir for 10 minutes. Arrange the hot jars on a cutting board. Using a funnel, ladle the hot cabbage and beans into the jars, leaving 1-inch headspace. Remove any air bubbles and add additional mixture or cabbage liquid if necessary to maintain the 1inch headspace. Rinse the jar rims with a warm towel dipped in distilled white vinegar, then seal the lids. Fill 3 quarts of water and add 2 tablespoons of distilled white vinegar to the pressure canner. Arrange the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat.

Let the canner vent for 10 minutes. Close the vent and continue heating to reach 11 PSI (dial gauge) and 10 PSI (weighted gauge). Can the quarts for 90 minutes and pints for 75 minutes.

Recipe 13: Canned Kale

Canned and preserved kale for a long period of time. Serving Size: 5 pints Cooking Time: 1 hour and 10 minutes Ingredients: 10 lb. kale water Directions: Chop the kale into bite-size pieces, then remove all the kale's hard stems and yellow parts. Add the cleaned kale to the stockpot. Cover the kale with water.

Bring the water to a boil until the kale has wilted nicely. Use a slotted spoon to fill the jars with kale, then add ½ tablespoon salt in each jar. Add the cooking liquid and leave a 1-inch headspace. Remove any air bubbles and add more cooking liquid if necessary. Clean the rims and place the lids and rings on the jars. Process the jars at 10-11 pounds of pressure for 70 minutes. Switch off the heat and let the canner cool before using a jar lifer to remove the jars. Let rest for 24 hours undisturbed before storing them in a cool, dry place.

Recipe 14: Canned Pumpkin

Natural pureed pumpkin. Serving Size: 20 Cooking Time: 55 minutes Ingredients: 25 oz. chopped pumpkin 1 tbsp. canning salt Directions: Sterilize the jars. Boil the pumpkin cubes for 2 minutes. Pack the pumpkin into the pint jars.

Pour the hot juice that is released into the sterilized jars, leaving a half-inch of headspace. Get rid of any air bubbles and clean the rims. Cover the jars with the lids and apply the bands, making sure that it is tightened. Process the jars for 55 minutes in a hot water canner that has been prepared. Remove the jars from the oven, set them aside to cool, and then label them.

Recipe 15: Canned Spicy Mixed Vegetables

These mixed veggies make a super topping for sandwiches, pizza, or pasta. If you like your foods on the spicy side, you can add some chilies to the recipe. Serving Size: 10 pints Cooking Time: 30 minutes Ingredients: 3 & 1/2 cups of sugar, granulated 1/2 cup of pickling salt or canning salt 1/4 cup of mustard, prepared 5 cups of vinegar, white 2 pounds of peeled, quartered small onions 4 pounds of cucumbers, pickling – 4-5 inches long, washed, cut into 1-

inch slices 2 cups of 1/2-inch cut carrots 4 cups of 1-inch cut pieces of celery 2 cups of florets, cauliflower 2 cups of peeled, de-seeded, 1/2-inch cut pieces of red peppers, sweet 2 tbsp. of mustard seeds 3 tbsp. of celery seeds 1/2 tsp. of turmeric, ground 1/2 tsp. of cloves, whole Directions: Combine the veggies. Cover with two inches of crushed or cubed ice. Place in your fridge for three or four hours. Combine mustard and vinegar in an 8-qt. Kettle. Combine well. Add the turmeric, cloves, mustard seed, celery seed, sugar, and salt. Bring mixture to boil. Drain the vegetables. Add them to the kettle with pickling ingredients. Cover the kettle and bring it slowly to boil. Drain the vegetables. Reserve the pickling solution. Ladle the veggies into sterile pint or quart jars. Leave 1/2” at the top. Add pickling solution to jars. Make sure you still have 1/2” at the top. Adjust the lids as needed. Place jars into simmering water. Make sure the water covers them completely. Bring to boil and process for about 20 minutes. Remove the jars and allow them to cool. Label jars and store them in a cool, dark place.

Recipe 16: Eggplant Appetizer

Appetizing eggplant appetizers. Serving Size: 1 Cooking Time: 1 hour and 40 minutes Ingredients: 2 tbsps. Of olive oil. 2 minced garlic cloves 1 cubed eggplant ½ cup chopped green pepper ½ cup chopped onion ¼ cup diced parsley 1 tbsp. sugar ½ tsp. crushed oregano

¼ tsp. crushed basil 1 tsp. kosher salt ¼ tsp. black pepper 1 cup canned tomato paste ¼ cup water 1 cup red wine vinegar 1 can of mushrooms Directions: Heat the oil and the garlic in a large skillet. Add the eggplant, green pepper, onion, and parsley and toss together to mix. Cover and cook on low for 10 minutes. In a medium skillet, stir together the sugar, oregano, basil, salt, and pepper. Add the tomato paste, water, and vinegar. Add the eggplant mixture to the skillet and stir in the remaining ingredients. Cover and let it cook gently until the eggplant is tender. Pour this into sterile jars, remove the air bubbles, and fill to a ½ inch headspace. Clean the jar rims clean and adjusts the lids.

Recipe 17: Glazed Sweet Carrots

I’ve been canning carrots for years, but none of the other recipes offer this much great taste! You only need plain water for the canning, and you can add ginger if you like. This recipe works especially well with sliced and baby carrots. Serving Size: 16 pints Cooking Time: 10 minutes Ingredients: 8 cups of sugar, brown About 10 pounds of carrots 4 cups of orange juice

8 cups of water, filtered Directions: Wash carrots and drain them. Combine orange juice, brown sugar, and water in a large-sized saucepan. Heat on medium heat and stir till sugar dissolves. Keep mixture hot. 2. Place the raw carrots in the sterilized, hot jars. Leave an inch of headspace. Fill the jars with the hot syrup, still leaving an inch of headspace. Tap the jars to remove any air bubbles. Wipe jar rims and screw on the lids. 4. Process jars in a pressure canner for 1/2 hour under 10 pounds of pressure. Store in a cool, dry area.

Recipe 18: Green Beans

Naturally preserved beans in a jar. Serving Size: 1 quart Cooking Time: 20 minutes Ingredients: Glass preserving jars with lids and bands 2 lb. of green beans Salt, optional Water Directions: Get your pressure canner ready. Heat the jars in a pan of simmering water

until they're ready to use. Boiling is not recommended. Set bands aside after washing lids in warm soapy water. Thoroughly wash and rinse the beans. Break or chop newly collected beans into 2-inch pieces after removing thread and trimming ends. Fill a large saucepan halfway with boiling water and add the prepared beans. 5 minutes at a boil Air bubbles should be removed. Wipe the rim. Place the heated lid in the middle of the jar. Adjust the band until it is fingertip tight. Process full jars in a pressure canner. Remove the jars and set them aside to cool. After 24 hours, check the lids for seal. When the center of the lid is pushed, it should not bend up and down.

Recipe 19: Herbed Peas

Pungent peas in a jar. Serving Size: 4 pints Cooking Time: 20 minutes Ingredients: 3 lb. of peas Chervil, as needed Thyme, as needed Water Directions:

You will use the pressure canner with this one. Wash and dry peas and shell and wash again. Boil the peas, pack hot peas in jars, add seasoning, and use a pressure cooker.

Recipe 20: Herbed Tomatoes

Pungent tomatoes in jars. Serving Size: 4 pints Cooking Time: 20 minutes Ingredients: 8 lb. tomatoes, peeled Water Spiced blend (house seasoning) Directions: Combine tomatoes and water in a saucepan and let boil. Add spices and add to canning tomatoes and use pressure cooking method.

Recipe 21: Pressure Canned Carrots

Toothsome canned carrots. Serving Size: 7 Cooking Time: 40 minutes Ingredients: 2 ½ lb. carrots 1 tbsp. salt 1 cup water Directions: Wash the carrots and trim them. Peel the carrots and wash them again, if you desire.

Slice the carrots into pieces according to your preferences. Pack the carrots in the jars, leaving 1-inch headspace. Add a ½ tablespoon of salt to each jar, then add boiling water to each jar. Rinse the jar rims with a clean, damp towel, and place the lids on the jars. Arrange the jars in the pressure canner and process them for 25 minutes at 10 pounds of pressure. Let the canner rest and depressurize before removing the jars.

Recipe 22: Pressure Canned Potatoes

Inviting canned potatoes. Serving Size: 7 Cooking Time: 40 minutes Ingredients: 6 lb. cubed white potatoes Canning salt Directions: Wash the jars thoroughly, then place them in a cold oven. Heat it to 250°F. Boil water in a pot. Also, add 4 inches of water in the pressure canner and place it over medium heat.

Add some salt in each jar, then fill with potatoes, leaving 1-inch headspace. Pour the boiling water into each jar, then use a canning knife to remove the air bubbles from the jars. Rinse the jar rims and place the lids and rings on the jars. Arrange the jars in the pressure canner and secure the lid according to the manufacture's instructions. Process the jars at 10 pounds for 40 minutes and 35 minutes for pint jars. Turn off the heat and let the canner depressurize before removing the jars. Place the jars on a towel, undisturbed, for 24 hours. Store in a cool, dry place.

Recipe 23: Pressure Canned Sweet Potatoes

Delectable sweet potatoes. Serving Size: 10 quarts Cooking Time: 40 minutes Ingredients: 10 lb. sweet potatoes water 1½ cups sugar Directions: Add the whole sweet potatoes to a stockpot, then add water until they are covered. Bring to a boil for 15 minutes. Drain the sweet potatoes and set them aside to cool so they can be easily

peeled. Cut them into large chunks, then pack them in the clean jars leaving a halfinch headspace. Boil 3 cups of water and add 1 ½ cups of brown sugar until the sugar has dissolved. Add boiled water to some of the jars and simple brown sugar syrup to others but maintain the headspace. Remove the bubbles and add more hot water if necessary. Wipe the jar rims, then place the lids and rings on. Transfer the jars into the canner and process at 10 pounds for 90 minutes for quart jars and 65 minutes for pint jars. Let the pressure drop so that you can remove the jars from the canner.

Recipe 24: Pressure Canned Tomatoes

Canned Tomatoes for everyone. Serving Size: 6 Cooking Time: 1 hour and 30 minutes Ingredients: 9 lb. ripe peeled and halved tomatoes 1 tbsp. lemon juice 1 tbsp. salt Directions: Pack the tomatoes in the sterilized jars while pressing them down so that the space between the tomato pieces is filled with their juices.

Leave a ½-inch headspace. Add a tablespoon of lemon juice and ½ tablespoons of salt to each jar. Rinse the rims and place the lids and the rings on the jars. Can they be in the pressure canner for 90 minutes at 10 pounds of pressure? Wait for the pressure canner to depressurize to remove the jars. Place the jars on a cooling rack, then store them in a cool, dry place.

Recipe 25: Shelled Lima Beans

Unique shelled lima beans. Serving Size: 9 pints Cooking Time: Ingredients: 18 pounds lima beans, shelled 10 tablespoons salt Boiling water Directions: In a large pot, cover the beans with boiling water and add salt. Boil the beans for 10 minutes. Fill the sterilized jars loosely with beans and liquid, leaving

1-inch headspace. Adjust the jar lids and process the jars for 40 minutes in a pressure canner at 10 pounds of pressure for a pressure canner with a weighted gauge, or 11 pounds if the pressure canner has a dial gauge.

Recipe 26: Spiced Beets

Savory and spiced beets for diets. Serving Size: 2 half-pints Cooking Time: 25 minutes Ingredients: 1/4 tsp. salt 3/4 tsp. allspice 3/4 tsp. cloves 1/4 stick cinnamon 1/4 piece mace 1-1/2 tsp. celery seed 2 cups cider vinegar, 5% acidity

1 cup sugar 2 pints beets Directions: Tie the salt and the spices in a thin cloth bag. Boil the vinegar, sugar, and spices for 15 minutes. Sterilize a quart jar for 15 minutes. Remove the jar from the water and pour in the vinegar mix. Fix the lid and set it aside for 2 weeks. Remove the spice bag. Cook fresh beets until tender but firm, and let cool. Peel the beets. Heat the vinegar and add 1/2 cup of the beet liquid. Add the beets and simmer for 15 minutes. Pack into sterile jars, being sure the vinegar covers the beets. Remove air bubbles and adjust the lids. Process for 10 minutes in a boiling water bath.

Recipe 27: Spicy Carrots

Savory and spicy carrots. Serving Size: 3 Cooking Time: 30 minutes Ingredients: ¼ tsp. salt ¼ piece mace ¼ stick cinnamon 1 ½ tsp. celery seed ¾ tsp. allspice 2 cups cider vinegar, 5% acidity 1-cup sugar ¾ tsp. cloves

2 pints carrots Directions: Tie the salt and the spices in a thin cloth bag. Boil the vinegar, sugar, and spices for 15 minutes. Sterilize a quart jar for about 15 minutes in boiling water. Remove the spice bag. Cook fresh carrots until tender but firm and let cool. Heat the vinegar and add ½ cup of the carrot liquid. Add the carrots and simmer for 15 minutes. Pack into sterile jars, being sure the vinegar covers the carrots. Remove any air bubbles and adjust the lids. Can for ten minutes in a boiling water bath.

Recipe 28: Spicy Green Beans

Savory and spicy green beans. Serving Size: 6 Cooking Time: 30 minutes Ingredients: ¼ tsp. salt ¼ piece mace ¾ tsp. allspice ¾ tsp. cloves 1 ½ tsp. celery seed 2 cups cider vinegar ¼ stick cinnamon 1-cup sugar

2 pints green beans Directions: Tie the salt and the spices in a thin cloth bag. Boil the sugar, vinegar, and spices for 15 minutes. Pour the vinegar mixture into the jars, then adjust the lid and set aside for 2 weeks. Remove the spice bag. Cook fresh beans until tender but firm and let cool. Heat the vinegar and add ½ cup of the bean liquid. Pack into sterile jars, being sure the vinegar covers the beans. Remove any air bubbles and adjust the jar lids. Process the jars for 10 minutes in a boiling water bath.

Recipe 29: Spicy Lemon Beans

I’m not the biggest raw bean fan, I’ll admit. I do like bean salad, just not all that often. But this recipe has changed my mind somewhat. These beans are simply delicious, and since they have just a hint of lemon, it adds something unique. Serving Size: 4 pints Cooking Time: 20 minutes Ingredients: 2 & 1/2 cups of vinegar, apple cider 2 pounds of cleaned, trimmed, sliced green beans 1 tbsp. of salt, kosher 1 & 1/2 cups of water, filtered

1 tbsp. of pickling spice Lemon rind strips 1 tbsp. of sugar, granulated Directions: Prepare your canning jars, rims, and lids. Combine sugar, water, vinegar, and salt in the saucepan. Bring mixture to boil. Add beans. Cover and return to boil. Boil for a minute. Remove beans. Bring the liquid back to boil. Remove your hot jars from the water bath canner. Drop flat lids in boiling water. Add 1 strip lemon rind and 1 tsp of pickling spice to all jars. Add beans to jars, and pack lightly. Pour hot vinegar liquid into each jar. Fill except for 1/2-inch headspace. Wipe rims of jars and apply flat lids to them. Apply bands. Process for 10 minutes in boiling water bath canner. Store in a cold, dark place.

Recipe 30: White Whole Potatoes

Whole potatoes for preserving. Serving Size: 2 Cooking Time: 1 hour Ingredients: 13 lb. potatoes 4 tbsp. of salt boiling water Directions: Put the peeled and cleaned potatoes in an ascorbic acid solution made up of 1 gallon of water with 1 cup of lemon juice to prevent them from darkening.

For whole potatoes, boil in saltwater for 10 minutes and drain. Fill sterilized jars with the potatoes. Cover the potatoes with fresh boiling water, leaving 1inch headspace.

Chapter 5: Fruit Recipes

Recipe 31: Brandied Honey and Spice Pears

Brandied and spiced pears are awesome! Serving Size: 6 Cooking Time: 5 minutes Ingredients: 6 lb. sliced pears Ascorbic acid color keeper 4 cups apple juice, cranberry juice, or apple cider ½ cup lemon juice 1 ½ cups honey 3 tbsps. crystallized ginger 8 inches stick cinnamon, break the sticks into halves

½ tbsps. whole cloves ¼-cup brandy Directions: Put the pear slices in the ascorbic acid to prevent the pears from discoloring. Set aside. Make syrup in a 6–8-quart pot by combining apple juice, lemon juice, honey, ginger, cinnamon, and cloves. Boil while constantly stirring. Reduce the heat to low. Strain the peas and add them to the syrup. Stir in brandy, then increase the heat until the mixture is boiling. Reduce the heat once more and simmer while occasionally stirring for 5 minutes or until the peas are almost tender. Use a slotted spoon to pack the spears into clean pint canning jars, ensuring you leave a half-inch headspace. Spoon the syrup over the pears and maintain the half-inch headspace. Use a clean towel to wipe the pint jar rims and put the lids on. Load the jars into the pressure canner and process them at 10 pounds of pressure.

Recipe 32: Canned Blueberries

Mouthwatering blueberries. Serving Size: 1 jar Cooking Time: 45 minutes Ingredients: Berries, as needed Sugar, as needed Boiling water Directions: Stir 1 cup of sugar into 4-½ cups boiling water to dissolve, then let cool to room temperature.

Wash berries and remove stems/greens if present. Fill jars with berries, leaving ½ inch of room at the top. Pour over this ½ cup of your pre-made sugar water/syrup. Gently tap the jar to cause berries to settle, then fill in more if necessary. Fill canner ¹⁄₃ full of boiling water. Close jars, then place on the rack in the pressure canner. Add more water until jars are covered by 2 inches of water. Cover canner and bring to a boil. Boil for 20 minutes. Remove the jars carefully from boiling water and let cool on a board or towel to room temperature. Let cool completely, then check lids for a seal. Store in a cool, dry place.

Recipe 33: Canned Cherries

Sweet and tasty cherries. Serving Size: 8 Cooking Time: 10 minutes Ingredients: 1-quart water 3 cups sugar 5 lb. Cherries Directions: Mix the sugar and water in a saucepan. Add cherries into the pan and mix. ‘ Clean rims and lids and secure on jars. Submerge jars in a boiling water bath

for 15 minutes. Remove the jars and place a tea towel on the counter to cool. If you can find cherry pie filling, heat the cherries over a simmer for 10 minutes before placing them into jam jars.

Recipe 34: Canned Honey and Cinnamon Peaches

Honey and cinnamon peaches are a great combination. Serving Size: 7 pints Cooking Time: 5 minutes Ingredients: 3 lb. ripe peaches 1 cup honey 7 cinnamon sticks Directions: Peel the peaches and dunk them in boiling water for 2 minutes. The skin will

then come off. Meanwhile, mix 9 cups of water and honey, and bring the mixture to a boil over medium heat. Place a cinnamon stick in each sterilized pint jar. Pack the peaches in the jars and add the honey mixture, leaving some space. Clean the jar rims and adjust the lids. Transfer the jars in the pressure canner with water so that the jars are covered by water at least 2 inches. Cover the pressure canner with an ordinary lid that fits well and process the pint jars for 30 minutes in the boiling water.

Recipe 35: Canned Orange Slices

Orange slices with water are best to preserve oranges. Serving Size: 4 Cooking Time: 20 minutes Ingredients: 2 sliced oranges 1 cup sugar ¼ cup lemon juice 2 cups water Directions: Sterilize the jars.

Place the orange slices and water in a pot and leave covered for a day. Bring the pot to a boil and then simmer on reduced heat until tender. Mix in the lemon juice and sugar, cooking until transparent. Pour the mix into the sterilized jars, leaving a half-inch of headspace. Clean the rims and remove any air bubbles. Attach the lids and bands on the jars, making sure they are tight. In a hot water canner that has been preheated, process the jars for 10 minutes. Remove the jars from the oven, set them aside to cool, and then label them.

Recipe 36: Canned Pears

Juicy pears for eating. Serving Size: 1 pint Cooking Time: 30 minutes Ingredients: 1 lb. halved pears unsweetened apple juice, as required 1 cinnamon stick Directions: Sterilize the jar. Cook the peas in water in a single layer until heated. Rinse and drain.

Place a cinnamon stick in the jar and pack the pears in it. Bring the apple juice to a boil, then pour it into the jar with a half-inch headspace. Clean the rims and remove any air bubbles. Apply the bands and cover the jars with the lids, ensuring sure they are tightened. Process the jars for 20 minutes in a hot water canner that has been prepared. Remove the jars from the oven, set them aside to cool, and then label them.

Recipe 37: Canned Plums

Tasty canned plums. Serving Size: 24 Cooking Time: 20 minutes Ingredients: 4 lb. quartered plums 4 cups water ¼ tsp. salt 2 tbsps. orange zest (cut into strips) 2 1/3 cups sugar 1/3 cup orange juice ¾ cup ruby port

7 cinnamon sticks Directions: Sterilize the jars. Combine the water, port, sugar, orange juice, and salt in a pot over medium heat and bring to a boil, stirring to dissolve the sugar. Pack the cinnamon sticks, plums, and orange zest into the jars. Pour the liquid into the sterilized jars, leaving a half-inch of headspace. Bring the apple juice to a boil, then pour it into the jar with a half-inch headspace. Clean the rims and remove any air bubbles. Apply the bands and cover the jars with the lids, ensuring sure they are tightened. Process the jars for 20 minutes in a hot water canner that has been prepared. Remove the jars from the oven, set them aside to cool, and then label them.

Recipe 38: Canned Port and Cinnamon Plums

Cinnamon plums with a splash of ruby port make this dish an amazing and standing-out all-time dessert. Serve the plums piled on ice cream or yogurt for the most elegant dessert ever. Serving Size: 7 pints Cooking Time: 10 minutes Ingredients: 4-1/2 pounds plums 1 orange 4 cups water 2-1/2 cups sugar 3/4 cup ruby port

1/4 tablespoon salt 7 3-inch cinnamon sticks Directions: Quarter the plums and pit them. Cut 3 inches of strips from the orange peel. Squeeze a third of a cup of orange juice. Make the syrup by adding the orange juice to a saucepan, then add all other ingredients except the cinnamon sticks. Bring the mixture to a boil and stir to dissolve all sugar. Pack the plums, orange strips, and cinnamon sticks in the sterilized jars. Spoon the syrup leaving a 1/2 inch headspace. Wipe the rims; place the lids and the rings on the jars. Process the jars in the pressure canner for 70 minutes at 10 pounds pressure. Let the pressure canner depressurize to zero to remove the jars. Transfer the jar to a wire rack and let cool for 24 hours before storing them.

Recipe 39: Canned Raspberries

Flavorful raspberries. Serving Size: 5 Cooking Time: 5 minutes Ingredients: 1½ lb. raspberries 1 cup sugar 4 cups water Directions: Sterilize the jar. In a saucepan, simmer the water and sugar for 5 minutes.

Pack the raspberries into the jar. Bring the sugar syrup to a boil, then pour it into the jar, leaving a half-inch headspace. Bring the apple juice to a boil, then pour it into the jar, leaving half an inch of headroom. Clean the rims and remove any air bubbles. Apply the bands and cover the jars with the lids, ensuring sure they are tightened. Process the jars for 15 minutes in a hot water canner that has been prepared. Remove the jars from the oven, set them aside to cool, and then label them.

Recipe 40: Cranberries

Like a natural cranberries but preserved. Serving Size: 4 pints Cooking Time: 20 minutes Ingredients: 24-oz. cranberries 1 tsp. allspice 2 cinnamon sticks 3 cups sugar 3 cups apple cider vinegar ¼ tsp. Juniper berries ½ tsp. Black peppercorns

½ tsp. cloves Directions: In a sizable saucepan over medium heat, mix sugar and vinegar and bring to a boil. Add in the cinnamon sticks. Place the allspice, juniper berries, peppercorns, and cloves in a spice bag. Place the bag in the brine. Once the brine begins to boil vigorously, add in the cranberries and stir. Allow cooking for 7 minutes. Remove from heat and take out the spice bag and cinnamon sticks. Break both cinnamon sticks in half and set them aside. With the right spoon, remove the cranberries from the brine and place them into jars. Pour the brine over the cranberries. Leave about ½-inch of space at the top of jars. Place ½ of a cinnamon stick into each jar. Clean the rims and lids, then secure them on the jars. Submerge the jars in a boiling water bath for 10 minutes. Remove the jars and place them on a tea towel on the counter to cool. Once they are cool, store them in the fridge. Let them sit for 24 hours before you eat them.

Recipe 41: Dehydrated Plum Slices

Chewy plum slices. Serving Size: 7 Cooking Time: 5 hours Ingredients: 3 pounds plums Directions: Wash plums. Remove the pits. Place plums on the dehydrator. Dry for 8 hours at 135 F.

Recipe 42: Pineapple Zucchini

Preserves with pineapple and zucchini. Serving Size: 4 Cooking Time: 1 hour Ingredients: 3 cups granulated sugar 1 x 46-oz. can pineapple juice 1½ cups lemon juice 4 quarts diced or grated zucchini Directions: Remove peels and seeds from zucchini. Cube or grate the zucchini.

Mix all the ingredients well. Stir frequently while simmering for 20 minutes. Fill hot, clean jars with the zucchini mixture. Leave ½ inch of headspace. Adjust the lids and process them for 15 minutes. Remove the jars and allow them to cool completely. Test the seals. Store in a cool, dry place.

Recipe 43: Pressure Canned Honey-Lavender Peaches

Peaches is everyone’s favorite! Here is how you preserve them! Serving Size: 12 Cooking Time: 5 minutes Ingredients: 15 lb. ripe peaches 4 cups water 1 ¾ cups honey 2/3 cup Riesling 1 tbsp. lavender buds, dried ½ tbsps. salt

1 lemon Directions: Bring a large pot of water to boiling. Cook the peaches, in batches, in the boiling water for 60 seconds or until the skin starts to peel. Use a slotted spoon for removing the peaches from the hot water and into a large bowl of ice-cold water. Peel the peaches after removing them from the cold water. Remove the pits and cut them in half lengthwise. Make the syrup by combining 4 cups of water, honey, Riesling, lavender buds, and salt in a large saucepan. Cook over medium-high heat as you stir until the honey has all dissolved. Cut 3 inches strips of lemon peel using a vegetable peeler. Reserve the lemon for other use. Pack the peaches in the jars with the cut side facing down. Add the lemon peel, then spoon the syrup evenly among the jars leaving a ½-inch headspace. Rinse the jar rims and place the lids and rings on the jars. Transfer the jars to the pressure canner and process at 10 pounds of pressure for 70 minutes. Let the canner rest to cool before removing the jars and placing them on a rack to cool.

Recipe 44: Spiced Apple Rings

Tasty spiced apple rings. Serving Size: 8 pints Cooking Time: 45 minutes Ingredients: 12 lb. green apples 8 cups white sugar 6 cups water 1¼ cups white vinegar 3 tbsps. of whole cloves 8 cinnamon sticks Directions:

Wash, core, peel, and slice apples. The thickness needs to be small-medium to fit into the jar. In a large saucepan, combine sugar, water, vinegar, cloves, and cinnamon sticks. Boil as you stir until sugar is dissolved. Then lower the heat and let simmer for three minutes. Add the apples to the saucepan, and cook for about 5 minutes. Place the apples and syrup into the jars equally. Process pint or quart jars at 10 pounds for 45 minutes for the weighted gauge of the pressure canner or 11 pounds if the pressure canner has a dial gauge. Remove jars and let cool until at room temperature before storing. This may take about a day.

Chapter 6: Fruit Butter Recipes

Recipe 45: Aromatic Rhubarb Butter

A soft fruit butter produced by over-ripe but tasty rhubarb. Serving Size: 2 jars Cooking Time: 50 minutes Ingredients: 4 cups rhubarb, chopped 2 tablespoons water Juice of 1 lemon 1/2 cup sugar Seeds of 1 vanilla bean Directions:

In a heavy-bottomed pan over medium heat, combine all of the ingredients. The rhubarb will release its juices. Simmer for 20-30 minutes or until the fruit is soft, stirring to ensure it doesn’t stick. Puree the thick butter to desired consistency, return to the pot, and simmer for 20 minutes until thick, then scoop into storage jars. Tightly seal and refrigerate or process for canning.

Recipe 46: Boozy Banana Butter

This fruit butter will shock you for its delicious and smooth sweet taste. Serving Size: 2 jars Cooking Time: 20 minutes Ingredients: 10 ripe bananas, sliced 2 tablespoons bourbon 1/2 cup dark brown sugar 1 tablespoon pure vanilla extract 1/4 teaspoon cinnamon Directions:

In a blender or food processor, puree the bananas and sugar until smooth. Transfer this to a heavy-bottomed pan over medium heat and stir in the bourbon. Bring to a gentle boil, frequently stirring until thick. Remove from heat and stir in the cinnamon and vanilla. Scoop into prepared jars, tightly seal them and refrigerate.

Recipe 47: Cinnamon Pear and Apple Butter

Tasty cinnamon pear and apple butter. Serving Size: 24 Cooking Time: 4 hours Ingredients: 3 pears, sliced 3 large apples, sliced 1 cup apple juice 1 teaspoon vanilla extract 2 teaspoons cinnamon ¼ cup honey Directions:

In a pan, combine apple juice, pears, and apples; cook for about 1 ½ hour or until pears and apples are tender. Stir in vanilla, cinnamon, and honey and cook for another 2 hours. Remove from heat and mash the mixture into a smooth paste. Let cool and then blend in a blender until smooth. Return to heat and cook for 30 minutes. Transfer to sterile jars and seal. Process for at least 30 minutes in a hot water bath

Recipe 48: Honeyed Strawberry Butter

Sweet different level of strawberry butter. Serving Size: 1 jar Cooking Time: 30 minutes Ingredients: 2 cups fresh strawberries, leaves removed 2 teaspoons freshly squeezed lemon juice ¼ cup honey or to taste 1/2 teaspoon kosher salt 3/4 cup butter (dairy or vegan) softened Directions: Blend the strawberries, then transfer them to a saucepan over medium heat.

Stir in the lemon juice and honey and simmer for about 30 minutes to thicken. Add some salt, to taste then remove from heat and let cool. Once cooled, cream the strawberry mix with the butter using a mixer until creamy. Let stand for an hour, then scoop into a storing jar, tightly seal and refrigerate.

Recipe 49: Lavender-Infused Apricot Butter

Infused Apricot butter are the best! Serving Size: 2 jars Cooking Time: 1 hour Ingredients: 25 apricots, peeled, chopped, and pitted 3 tablespoons freshly squeezed lemon juice 2 ½ tablespoons lavender buds (food grade) 3 cups white sugar 1/2 cup water Directions: Tightly wrap the lavender buds in a cheesecloth. Add the water and apricots

to a large pot and place over medium to high heat. Add in the wrapped lavender buds and bring to a boil. Bring to a simmer and let cook until the apricots become soft and the lavender flavor is to your liking. Remove from heat and mix the apricots with an immersion blender until desired texture is achieved. Mix in the sugar and lemon juice and return to heat until it starts boiling gently. Lower the heat and continue stirring to ensure it doesn’t burn. Turn off the heat when the butter starts sticking to the spoon. Prepare a hot water bath for canning, scoop the butter into the prepared jars, and seal tightly. Process for 15 minutes, then moves to a cool and dry place.

Recipe 50: Peachy Peach Butter

Peach Overload butter! Serving Size: 2 jars Cooking Time: 30 minutes Ingredients: 6 cups peaches, peeled, pitted, and chopped 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon pure vanilla extract 1/4 cup brown sugar or adjust to taste 1/2 teaspoon ground cinnamon Directions:

Combine all the ingredients in a large saucepan over medium heat, stirring to ensure it doesn’t stick to the bottom. After 30 minutes, when the peaches are completely soft, use a blender to puree the peaches to desired butter consistency. Once completely cooled, transfer to mason jars, tightly seal and refrigerate.

Recipe 51: Silky Blueberry Butter

This contains of apples and blueberries. Serving Size: 1 jar Cooking Time: 30 minutes Ingredients: 3 Granny Smith apples, chopped and cored 2 ½ cups fresh blueberries 1 cup clear apple juice Zest of 1 orange ¾ cup brown sugar Directions: Combine the chopped apples, blueberries, orange zest, and apple juice in a

pot and bring to a boil. Reduce the heat to low and cook for 20 minutes, occasionally stirring to ensure the apples don't cling to the bottom. Blend the cooked fruit until you achieve desired consistency, then transfer the puree to a saucepan. Stir in the sugar and keep stirring over medium heat until the sugar dissolves and the butter thickens. It should stick on a spoon. Ladle the butter into prepared storage jars, leaving a ¼ inch headspace. Tightly seal the jars and process for canning by dipping in a hot water bath for 15 minutes. Store in a cool, dry place.

Recipe 52: Tart Berry Apple Butter

One to eat a liquid tart, here is your very own Tart Berry Apple Butter. Serving Size: 2 jars Cooking Time: 2 hours and 30 minutes Ingredients: 6 Granny Smith apples, chopped and cored 1 cup fresh cranberries ½ cup water 1 cinnamon stick Raw honey, to taste Directions:

Combine the apples, cranberries, and water; simmer on high for 2-3 hours, stirring periodically to avoid sticking. Blend the fruit mixture to desired consistency and pass through a sieve, optional, to get rid of the cranberry skins. Return to the crockpot and add the cinnamon stick. Cook uncovered until you get butter that’s thick to your desire. Taste to gauge the sweetness and add raw honey, if desired. Scoop into storage jars, cover tightly, and refrigerate or process for canning.

Recipe 53: Tropical Fruit Butter

Quite a combination of fruits for one butter is amazing! Serving Size: 2 jars Cooking Time: 30 minutes Ingredients: 1 can crushed pineapple, don’t discard the juice 5 large ripe bananas, thinly sliced 1/4 cup fresh coconut, chopped 1/4 cup freshly squeezed lemon juice 1 ½ cups brown sugar Directions:

Bring all of the ingredients to a boil in a heavy-bottomed pan over medium to high heat. Simmer for 20-30 minutes or until the fruit is soft, stirring to ensure it doesn’t stick. Puree the thick butter to desired consistency and scoop into storage jars. Tightly seal and refrigerate or process for canning.

Recipe 54: Yummy Caramel Apple Butter

Wonderful combination of fruits and caramel for a fruit butter. Serving Size: 4 jars Cooking Time: 4 hours Ingredients: 15 Granny Smith apples - peeled, cored, and cut into small cubes 2 cups dark brown sugar 2 (250g) packages individually wrapped caramels ¼ teaspoon ground cloves 2 teaspoons ground cinnamon ½ teaspoon ground allspice ¼ teaspoon salt

Directions: Place the apples, sugar, salt, and spices in your slow cooker and cook on high until the apples easily break apart, for about 4 hours. After 2 two hours of cook time, melt the caramels in your microwave for 30 seconds each and stir into the apple mixture. Puree the apple, if you want it smooth, then pack into prepared jars and refrigerate or process for canning if you want to can.

Conclusion After reading all of this, you might be feeling a little overwhelmed. Don’t panic; this is natural. Do not let a large amount of information phase you. This book was not written to scare you or make you feel incompetent. No. If anything, this book was written to help you navigate through the challenges home canning may throw in your direction. Canning your food is a deeply satisfying activity. When you look at your canned foods and realize that you were able to do it on your own, it will fuel the motivation you need to turn this into a regular habit. If you choose to can your food regularly, you will notice a decline in the amount of money you use to buy produce and other canned foods. Home canning will also positively influence your eating habits. The foods you will be preserved will be far healthier than the preserved foods that are sold in supermarkets. Once you get the hang of canning your food, you will be unstoppable! I will not lie to you and tell you that everything will be easy – especially the first couple of times. You will make a couple of mistakes, and you might make a mess of your kitchen too. This is expected – you are a beginner after all. As time goes by, though, the number of mistakes you make will decrease, and eventually, you won’t need this guide to assist you. You will be able to come up with creative recipes of your own! This all has to start with the first steps, and the first step is giving this a chance. If you aren’t confident in your abilities, try out the easiest water bath canning recipe in this book. You can also find several safe and USDA-approved recipes online. There are several forums dedicated to offering support to home canning beginners.

Don’t let your fears stop you from trying out this great method of preserving your food. It is a highly rewarding experience that is capable of benefitting you for years to come. You won’t regret trying it out.

Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s the best feeling about it? Well, it’s the chance to put my ideas down so that everyone can try them out, and not just me. It’s always more fun when others have a chance to enjoy the recipes I enjoy. However, I still try to make things simpler so that everyone can have a go at them. No matter the experience levels. In fact, I had feedbacks from top chefs and people who never stopped inside a kitchen. They loved the simplicity of the recipes and yet how delicious they have turned out. That’s why please do leave honest feedback. It will help everyone in deciding which book they need and it will help me become even better at my work. Also, share your favorite recipes from this book and maybe I’ll create a book collection of my reader’s favorite recipes.

Thanks Brian White