The rich, black soil here in Lafayette, Indiana is perfect for any yard to host a garden. Since Fall is just around the corner, that means it is Harvest time! Your tomatoes, green beans, and peppers have been in abundance for about a month now, and we are now stepping into pumpkins and apples! There are many ways to utilize that abundance in order to prepare your family for the winter ahead. These canned goods are also great holiday gift ideas for teachers, bus drivers, neighbors or mailmen in your life. Here are a few recipes for canning those extra tomatoes, apples, cucumbers, pears, or peaches!
Supplies for Canning
- Abundance of produce
- Mason Jars (all sizes)
- Canner or Water Bath Supplies
- Large, deep pan
- Click here to learn how to can using a water bath!
- Slow Cooker (for Apple Butter)
Marinara Sauce (Chef in Training Food Blog)
- ¼ cup olive oil
- 1 cup chopped onions
- 2 garlic cloves, minced
- 2 (14.5 ounce) cans stewed tomatoes (or blanched, peeled garden tomatoes)
- 6 ounce can tomato paste
- 1 teaspoon oregano
- 1 Tablespoon basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup white wine
- In large sauce pan heat oil and add onions and garlic cook unil tender. Add stewed tomatoes, tomato paste, oregano, basil, salt, pepper and wine.
- Cook for 30 minutes on low.
- With a hand blender puree sauce well.
Salsa (Mel’s Kitchen Cafe Food Blog)
- 10 cups peeled, chopped and drained tomatoes
- 3 cups chopped onion
- 1 3/4 cups chopped green bell pepper
- 5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
- 7 cloves garlic, finely minced
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons coarsely ground black pepper
- 1/3 cup chopped fresh cilantro
- 2 1/2 tablespoons canning or pickling salt
- 1/3 cup sugar (optional, depending on sweetness of tomatoes)
- 1 1/4 cups apple cider vinegar
- 16 ounces tomato sauce
- 12 ounces tomato paste (optional if you want a thicker salsa)
- Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
- Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
- Process in a water or steam bath canner for 15 minutes.
Dill Pickle Relish (The Daring Gourmet Food Blog)
- 2½ lbs cucumbers, peeled, center row of seeds removed, and finely diced
- 1 large yellow onion ,finely diced
- 1 small red bell pepper ,finely diced
- 1 small green bell pepper ,finely diced
- 3 cloves garlic ,finely minced
- ¼ cup salt
- 3 cups white vinegar
- 1/2 cup sugar (optional or use less according to taste)
- 2 teaspoons dill seeds
- 1 tablespoon yellow mustard seeds
- 2 teaspoons celery seeds
- 1/2 teaspoon turmeric
- 2 bay leaves
Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight.
Drain the cucumber mixture in a colander, rinse thoroughly with water, and drain again.
In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids. Process the jars in a boiling water bath for 10 minutes
Apple Butter (Parsnips and Pastries Food Blog)
- 5 pounds Granny Smith apples, peeled and cut into small slices
- 1 cup brown sugar
- 1/2 cup sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 vanilla bean
- 1/4 teaspoon salt
- Peel, core, and chop the apples into thin, small slices. In a bowl, whisk together the brown sugar, sugar, cinnamon, nutmeg, allspice, cloves, and salt. Combine all of the ingredients with the apples in the slow cooker and stir well. Slice the vanilla bean in half lengthwise, scrape out the seeds, and add the seeds along with the whole vanilla pod.
- Cook on high for 5 hours, stirring every hour or so.
- Take out the whole vanilla pod and puree the apples with an immersion blender until completely smooth. Cook another 2 hours, or until thickened to your liking.
- Pour the apple butter into mason jars and let cool before refrigerating. Enjoy!
Vanilla Spiced Pear Butter (Baked in Arizona Food Blog)
- 7 lbs. pears, peeled, cored, and coarsley chopped
- ½ cup water
- zest and juice of 1 lemon
- 4 cups granulated sugar
- 2 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon cinnamon
- ¾ teaspoon cardamom
- ¾ teaspoon nutmeg
- juice of 1 orange
- In a large stainless steel pot, combine the pears, water, lemon zest and juice. Bring to a boil over medium-high heat. Reduce heat and boil gently for 20 minutes, string occasionally.
- Working in batches, transfer mixture to a food processor or blender and puree just until a uniform texture is achieved. Do not liquefy. Measure 8 cups of pear puree.
- In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate.
- Ladle hot butter into hot, sanitized jars, leaving ¼ inch head-space. Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim with a clean damp cloth. Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
- Place jars in canner… process for 10 minutes.
Peach Preserve Salsa (Genius Kitchen Food Blog)
- 6 cups chopped peaches (about 3 pounds)
- 3 large fresh tomatoes
- 1 1⁄2 cups chopped red onions
- 4 medium jalapeno peppers, seeded and finely chopped
- 1 large sweet red pepper, seeded and finely chopped
- 1⁄2 cup finely chopped cilantro
- 1⁄2 cup white vinegar
- 2 tablespoons liquid honey
- 3 garlic cloves, finely chopped
- 1 1⁄2teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.
- Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups.
- Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks.
- In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper.
- Bring to a boil, and cook for about 5 minutes, stirring frequently. If the mixture is too sloppy or soupy, boil for a few minutes longer so that some of the liquid evaporates and the mixture thickens.
- Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste.
- Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa.
- Center lid on top of jar; apply screw band just until finger tight.
- Place jars in a hot bath in a canner and process for 10 minutes.
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