What You Need:

6 lbs. zucchini, sliced thin
2 C onions, sliced thin
1/2 C of pickling salt
2 C of sugar
2 qts of ice water
2 qts of distilled white vinegar
1/4 C of whole mustard seed
1/4 C of celery seed
1 tsp turmeric

How to Make It:

Place the zucchini and onions into a 12 qt. nonreactive pot and sprinkle evenly with the salt.
Pour the ice water over the vegetables and stir once.
Cover the pan and let the veggies stand at room temperature for 3 hours.
Dump the veggies into a colander, rinse well and drain.
Roll the vegetables in a dry kitchen towel to dry them.
Prepare the jars and lids as directed by the manufacturer.
Combine the sugar, vinegar, mustard and celery seeds and the turmeric in a nonreactive pot.
Place the pot over high heat and stirring constantly bring to a brisk boil.
Add the vegetables and return the mixture to a boil.
Pack the pickles into the jars and add enough of the hot cooking liquid to maintain a 1/2 inch head space.
Release the air bubbles and add more pickles and water to retain the correct head space.
Wipe the rims, seal the jars and place in a water bath canner.
Process the pickles from the point of boiling for 10 minutes.
Remove carefully and cool in a draft free area, check the seals and refrigerate any jars that did not seal correctly for up to 2 months.

Makes 12 pints

These sweet yet slightly tart pickles will be a hit when you serve them. It’s a great way to use up the over abundance of zucchini we all seem to have in our gardens. Use zucchini that is about the size of cucumbers and try to use them on the day they are picked for best results.

Preparation Time: approximately 30 minutes
Standing Time: approximately 3 hours
Cooking Time: approximately 5 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 3 hours 45 minutes

Nutritional Information: (approximate values per 2 oz. serving)
Calories 22; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 116mg

What You Need:

20 lbs. fresh onions
10 tsp canning salt

How to Make It:

Prepare the jars and caps according to the manufacturer’s specifications and keep them hot.
Peel and wash the onions and slice them into 1/2 in slices or chop them up.
Place the onions in a large pan and cover them completely with water.
Bring them to a boil over medium high heat and boil for 5 minutes or until translucent.
Remove the onions from the liquid and pack them tightly into the jars.
Add 1/2 tsp of salt to each jar and add the cooking liquid to reach a 1 in headspace.
Remove any air bubbles and add more liquid if necessary to retain the correct headspace.
Wipe the jar rims and tighten the lids by hand.
Process the onions in a pressure canner at 10 lbs of pressure for 40 minutes.
Let the pressure drop to 0 and wait 10 minutes before opening the canner.
Remove the jars and allow them to cool completely in a draft free area.
Check the seals before storing.

Makes 20 pints

Onions are a staple in almost every home. They sure can be expensive to purchase over the long winter months. Canning your onions gives that fresh onion taste anytime of the year. These onions will be soft but will still retain their great flavor. When canning always be sure to wipe the rims of the jars with a clean damp cloth before tightening on the lids. This will ensure that the jars seal tightly during the processing and cooling period.

Preparation Time: approximately 20 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 42; Fat 0g; Saturated Fat 0g; Carbohydrates 10g; Fiber 1g; Protein 1g; Cholesterol 0mg; Sodium 294mg

What You Need:

8 lbs. of lean ground beef
2 qts of beef broth
2 tsp canning salt

How to Make It:

Crumble the beef into a large skillet and place the skillet over medium heat.
Stirring occasionally for even browning cook the meat for 20 minutes or until browned through.
Pour the beef broth into a saucepan and place over medium heat.
Bring the broth to a boil.
Spoon the ground beef into the prepared jars and add enough of the boiling broth to achieve a 1 inch headspace.
Sprinkle 1/2 tsp of salt into each jar and release any air bubbles.
Add more liquid if necessary to maintain the 1 inch headspace.
Wipe the rims of the jars and tighten down the lids.
Process the filled jars in a pressure canner at 10 lbs of pressure for 1 hour 30 minutes.
Release the pressure and let it fall to 0.
Leave the jars in the closed canner after the pressure hits 0 for 10 minutes.
Remove the jars and let them cool in a draft free area.
Check the seals and jars that did not seal correctly refrigerate and use within 1 week.

Makes 4 quarts

There’s always a need for cooked ground beef and that’s what makes canning your beef so important. You’ll always have some on hand to use in any of your favorite recipes. Add a little zing to your ground beef. Use tomato juice instead of beef broth and add a beef bouillon cube to give that extra beef flavor. Check the taste of your beef if you use bouillon to see how salty it tastes. If it’s too salty do not add the canning salt before processing.

Preparation Time: approximately 20 minutes
Processing Time: approximately 1 hour 30 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 2 hours

Nutritional Information: (approximate values per 4 oz. serving)
Calories 261 ; Fat 14g; Saturated Fat 10g; Carbohydrates 0g; Fiber 0g; Protein 32g; Cholesterol 101mg; Sodium 99mg

What You Need:

21 lbs. of beets, tops removed
Canning salt

How to Make It:

Prepare the jars and two piece caps according the manufacturers directions
Keep the jars and lids hot while preparing and canning the beets.
Scrub the beets clean and place them in a 12 qt pot.
Cover the beets with water and place the pot over medium high heat.
Bring the water to a brisk boil and continue boiling for 20 minutes.
Remove the beets from the cooking liquid, reserving the liquid, and allow them to cool enough to handle.
Once cool remove the skins and trim off the roots and stems.
Larger beets should be cut in half to fit into the jar well.
Place the beets into the canning jars and enough cooking liquid to retain a 1 in. headspace.
Add 1/2 tsp of canning salt to each jar.
Release the air bubbles and add more beets and liquid if necessary to preserve the recommended headspace.
Process the jars in a pressure canner at 10 lbs. of pressure for 30 minutes.
Drop the pressure to 0 and let the jars stand in the uncovered canner for 10 minutes.
Carefully remove the jars to a draft free area to cool completely.
Check the seals and refrigerate any jars that did not seal correctly and use with two weeks.
Before eating or tasting your beets boil them for 15 minutes.

Makes 14 pints

When picking the beets you are going to can be sure to choose ones that have a dark red color and are 1 to inches in diameter. To retain the red color add 1 tsp of vinegar with 5% acidity to each jar before sealing and processing.

Preparation Time: approximately 15 minutes
Processing Time: approximately 30 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 72; Fat 0g; Saturated Fat 0g; Carbohydrates 0g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 416mg

What You Need:

5 lbs. of green, red, yellow or orange bell peppers
2 qts boiling water
2 1/2 tsp canning salt
5 tbsp lemon juice

How to Make It:

Prepare canning jars, lids, bands and seals according the manufacturer’s instructions keeping them hot.
Wash the peppers, cut them into quarters and remove the stems and seeds.
Bring the water to a brisk boil.
Flatten the pepper quarters with you fingers and pack them into the prepared jars.
Pour the boiling water over the peppers leaving a 1 in headspace.
Add 1/4 tsp of salt and 1/2 tbsp of lemon juice to each jar.
Release the air bubbles and add more peppers and water to maintain the headspace.
Wipe the rims and tighten the lids.
Process the jars in a pressure canner at 10 lbs. of pressure for 35 minutes.
Release the pressure to 0 and let the jars stand in the covered canner for 10 minutes.
Carefully remove the lid on the canner and place the jars in a draft free area to cool.
Check the seals before storing and refrigerate any jars that did not seal correctly using them within 2 weeks.
Boil the peppers for 15 minutes before tasting or eating.

Makes 10 half pints

Peppers make a great addition to any recipe especially when sautéed with onions. Use all four colors of peppers together if you wish. Mix and match the colors anyway you like to make a pretty jar of delicious sweet bell peppers. Always choose firm peppers to get the best results. Adding the lemon juice helps to adjust the acidity level in your peppers. When canning peppers you should always use half pint or pint jars.

Preparation Time: approximately 15 minutes
Processing Time: approximately 35 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per 1/2 C serving)
Calories 32; Fat 0g; Saturated Fat 0g; Carbohydrates 8g; Fiber 2g; Protein 1g; Cholesterol 0mg; Sodium 584mg

What You Need:

1 (5 lb) head of cabbage
1 tbsp of salt
8 qts boiling water

How to Make It:

Finely shred the cabbage.
Layer the cabbage in a stone or glass crock.
Sprinkle a little salt evenly over each layer.
Fill a quart storage bag with water and seal it closed.
Place the bag over the top of the container so it sets on top of the crock like a plug.
Let the sauerkraut ferment at room temperature for 6 weeks.
Prepare the jars, lids and bands according to the manufacturer’s directions for your type of jars.
Place the sauerkraut into an 8 qt. pot and place the pot over medium heat.
Stirring often simmer the kraut until hot all the way through.
Spoon the hot kraut in the prepared jars tightly and add enough boiling water to retain a 1 in headspace.
Release any air bubbles and add more water if necessary to retain the appropriate headspace.
Clean the jar rims and hand tighten the lids.
Process the kraut in a pressure canner at 10 lbs. of pressure for 20 minutes.
Allow the pressure to fall to 0 on its own and let the jars stand in closed canner for 10 minutes.
Remove the jars and place in a draft free area to cool completely.
Check the seals and refrigerate any jars that did not seal correctly for up to 2 weeks.
Boil your kraut for 15 minutes before eating.

Makes 7 quarts

Sauerkraut is a food that requires an acquired taste. This sauerkraut may be just the one to take you over the top on the sauerkraut eating scale. Plain sauerkraut tastes great but you can add seasoning to it if you wish. The best time to add those seasoning is when your ready to use for a meal. Seasonings might include caraway seeds, dill, onion or garlic. Play around with your kraut to find the right combination of seasonings to make this delicious vegetable one you will want over and over again.

Preparation Time: approximately 25 minutes
Fermenting Time: approximately 6 weeks
Processing Time: approximately 20 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 6 weeks 55 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 13; Fat 0g; Saturated Fat 0g; Carbohydrates 3g; Fiber 2g; Protein 0g; Cholesterol 0mg; Sodium 429mg

What You Need:

16 lbs. of plum tomatoes, cubed
3 C of sweet bell pepper, chopped
2 bay leaves
2 tbsp salt
3 garlic cloves
Bottled lemon juice

How to Make It:

Place all the ingredients except the lemon juice into a 6 qt. pot.
Place the pot over medium heat and slowly cook for 1 hour, stirring often.
Remove the bay leaves and press the mixture through a sieve.
Place the mixture back into the pot and cook over medium low heat for 3 hours, stirring often.
Prepare the canning jars and caps according the manufacturer’s directions.
Pour the hot tomato paste into the jars and leave a 1/4 inch headspace.
Add 1/2 tbsp of the lemon juice to each jar and release the air bubbles.
Add more of the tomato mixture if necessary to maintain the correct headspace.
Wipe the rims of the jars and tighten the lids on by hand.
Place in a water bath canner and process for 30 minutes from the point of boiling.
Remove the jars carefully and allow them to cool in a draft free area.
Check the seals and place any jars that did not seal correctly in the refrigerator and use within 2 weeks.

Makes 16 half pints

To check the thickness of your tomato paste, place a spoonful of the paste in the middle of a plate. After 1 minute check to see if water is seeping out around the paste. If there is water cook for an additional 30 minutes then recheck. If you have an over abundance of tomatoes this is a great way to use them up. This tomato paste can be used in sauces, soups or even as a pizza sauce. Add your seasoning to the paste just before you are ready to use it to give a rich flavor.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 hours
Processing Time: approximately 30 minutes
Total Time: approximately 4 hours 45 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 48; Fat 1g; Saturated Fat 0g; Carbohydrates 11g; Fiber 2g; Protein 2g; Cholesterol 0mg; Sodium 455mg