Top Rated Canning Recipes

I called this pudding so my granddaughter would try this with me and we both loved it so much! I did sprinkle a little chocolate and cinnamon on top for us! (Made us smile together) Just made it a little extra special for us to enjoy together.. There is something special about a granddaughter especially when it is Brooke… When I made my second batch I put in small canning jars so after my Crossfit workout I just gave the jar a shake, sprinkled extra cinnamon and added pumpkin seeds. yum… Now off to start my day….. This is paleo friendly! Enjoy.. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
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Apple Sauce
Imagine fresh apples, spicy cinnamon and fragrant lemon; that’s exactly what this recipe tastes like.
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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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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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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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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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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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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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