Top Rated Canning Recipes

Apple Sauce
Imagine fresh apples, spicy cinnamon and fragrant lemon; that’s exactly what this recipe tastes like.
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4

This is perfect for summer, when so many of us are outdoors, either in our own yard or visiting friends. The jars can be covered and stacked in a cooler so they even make a great potluck or picnic dessert. Keep track of the jars as they can be re-used for another time. The jars are also great because there’s also natural portion control, too — as long as you can keep it to one per person. For shopping, note that you need one pound of strawberries plus nine more for garnish.  
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4

Preserving Tuna
Growing up, I was indifferent to tuna in a can, but the first time I had canned tuna in Spain, I completely changed my tuna tune. The Spanish are fanatical about their canned seafood, and tuna is no exception. In recent years, high-quality Spanish tuna has become available in the United States; however, it is surprisingly easy to make your own when high-quality yellowfin is available. And as I’ve said earlier, we must be careful to choose the right tuna (i.e., not bluefin). I like to fold preserved tuna with homemade all i oli and sliced cucumbers for a delicious tuna salad sandwich. Even a piece of preserved tuna on toast is great. Or toss it in a salad with cherry tomatoes, feta cheese, walnuts, and arugula. Click here to see Seamus Mullen Shares His Hero Food.
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3.5

Not only will this chunky relish take hot dogs to a new level, it’s also tasty spooned over grilled chicken, fish, and pork. Click here to see How to Make Pickle Relish at Home. 
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3

Fennel
Offal is a much under-appreciated meat, but with the right sauce and the right technique, it can be delicious. Here, chef Matt Tropeano of La Silhouette pan-fries veal sweetbread and serves it with a tangy, fruity Meyer lemon sauce and oversized ravioli made from fresh pasta dough and stuffed with roasted fennel and garlic.
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2.978725

La Marina's executive chef Kelvin Fernandez created this nice and summery lobster flatbread. It's a great starter if you're hosting an alfresco dinner party.
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2.333335

Jicama
Here’s a fantastic holiday glazed- ham with a Mexican-inspired twist that’s also fit to serve any time of the year for special occasion dinners. Click here to see A Mexican-Inspired Holiday Dinner.
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2

by
Shon Marie
I needed a recipe for canning saurkraut and someone was nice enough from the boards to recommend a site to me. So I am posting this recipe on here. (After checking my mothers recipe's she had this recipe.) I know that we loved it!
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by
Lali
You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]
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by
BeachGirl
This recipe came directly from the Blue Book on Canning by Ball, a well-known canning authority and manufacturer of canning jars. Requires a pressure canner.
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by
Lennie
Directions for canning pumpkin.
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by
LittleMsMartha
canning potatoes is a fast and fun way to keep them longer.
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