What You Need:

4 tbsp creamy peanut butter
2 tbsp dry milk powder
2 tsp honey
4 tbsp boiling water

How to Make It:

Place the peanut butter into a small bowl.
Sprinkle with the milk powder.
Add the honey and stir until all the ingredients are blended together well.
Carefully add the boiling water and stir until smooth.

Makes 1 C

This is a great dip to show your children how to make a wonderful after school snack. Use cut up apples, oranges or banana slices for dipping. Even grapes taste great when dipped in this sweet dip. It can also be used as a spread on graham crackers. Just a little hint if you’re making it for them add in some shredded carrots to give them a little of their daily veggies. They will never know it’s there.

Preparation Time: approximately 10 minutes
Total Time: approximately 10 minutes

What You Need:

12 lbs. whole tomatoes
Bottled lemon juice
Canning salt
Boiling water

How to Make It:

Follow the manufacturer’s directions for preparing your jars and two piece lids.
Wash and peal the tomatoes and cut any large ones in half or in quarters.
Fill the jars with the tomatoes then press them down to release their juices.
Add 2 tbsp of lemon juice and 1 tsp of salt to each jar.
If the tomatoes didn’t produce enough juice to maintain a 1/2 inch headspace add enough boiling water to allow for the necessary headspace.
Release any air bubbles and add more tomatoes and water to achieve the correct headspace.
Wipe the rims and seal the jars.
Process the tomatoes in a water bath canner for 45 minutes from the point of boiling.
Allow the jars to cool in a draft free area and then check the seals.

Makes 4 quarts

Anyone who has a garden knows that tomatoes multiply quickly in the summer. This is a great way to savor those tomatoes during the long winter months. Use them in all your favorite soup, casserole or pasta recipes. Adding lemon juice will increase the acidity level of the tomatoes. This ensures a nice fresh tomato taste every time.

Preparation Time: approximately 15 minutes
Processing Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per 1/2 C serving)
Calories 44; Fat 1g; Saturated Fat 0g; Carbohydrates 10g; Fiber 2g; Protein 2g; Cholesterol 0mg; Sodium 19mg

What You Need:

28 lbs. fresh spinach

How to Make It:

Prepare the jars and caps according to the manufacturer’s specifications and keep them hot.
Wash the spinach well, changing the water 2 or 3 times to ensure all the dirt has been removed.
Place the spinach into a 12 qt. pot and cover completely with water.
Cook the greens over medium high heat for 5 minutes or until wilted.
Remove the spinach with a slotted spoon and cut into smaller pieces.
Reserve the cooking liquid.
Pack the spinach loosely into the prepared jars and add enough cooking liquid to maintain a 1 inch headspace.
Release any air bubbles and add more cooking liquid if necessary to keep the right headspace.
Wipe the rims and place the lids onto the jars.
Process the spinach in a pressure canner at 10 lbs. of pressure for 1 hour and 30 minutes.
Allow the pressure to drop on it’s own to 0 and let the jars stand in the unopened canner 10 minutes.
Remove the jars carefully and place them in a draft free area to cool completely.
Check the seals to ensure that all your jars have vacuumed sealed correctly.
Boil the spinach for 15 minutes before tasting or eating.
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Makes 7 quarts

Okay so you’re not Popeye and don’t really like spinach. That’s ok because with this recipe you can use any type of your favorite greens. Collard greens, mustard greens, Swiss chard or even turnip and beet greens will work just fine. Be sure to always select tender stems and leaves to ensure you have a product that is well worth the time and effort.

Preparation Time: approximately 15 minutes
Processing Time: approximately 1 hour 30 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 55 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 55; Fat 0g; Saturated Fat 0g; Carbohydrates 10g; Fiber 7g; Protein 6g; Cholesterol 0mg; Sodium 53mg

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

What You Need:

6 cucumbers
2 green bell peppers
2 red bell peppers
3 onions
1/4 C of pickling salt
5 qts of cold water
3 C of sugar
2 C of cider vinegar
2 1/2 tsp celery seed
2 1/2 tsp mustard seed
1/2 tsp turmeric

How to Make It:

Peel the cucumbers, cut them in half lengthwise, remove the seeds and chop very fine to measure 6 C.
Remove the stems and seeds from the bell peppers and chop very fine, measuring out 3 C.
Peel the onions and chop very fine to measure 3 C.
Place the cucumbers, peppers and onions into a 5 qt. bowl and sprinkle with the salt.
Add enough cold water to completely cover the vegetables.
Let the covered vegetables stand at room temperature for 2 hours.
Run the vegetables under cold water to rinse and allow them to thoroughly drain.
Place the sugar, vinegar, celery and mustard seeds and turmeric into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring to dissolve the sugar.
Place the vegetables into the pot and return to a brisk boil.
Reduce the heat to medium high and cook the vegetables for 25 minutes or until the liquid has evaporated.
Prepare the canning jars and two piece caps as directed by the manufacturer.
Lightly compact the hot relish into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more relish if necessary to preserve the correct head space.
Wipe the jar rims and hand tighten the lids.
Process the relish in a water bath canner for 10 minutes from the point of boiling.
Cool in a draft free area and check the seals before storing.
Any jars that are not sealed correct should be refrigerated and used within 2 months.

Makes 7 half pints

There’s nothing like a good relish to liven up burgers, hot dogs or your favorite salads. Try adding a little of this relish to tuna salad, macaroni salad or even to salad dressing. Make your own Thousand Island dressing and add a little of this sweet delight to give it a special touch.

Preparation Time: approximately 30 minutes
Standing Time: approximately 2 hours
Cooking Time: approximately 25 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 51; Fat 0g; Saturated Fat 0g; Carbohydrates 13g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 499mg

What You Need:

7 (3 lb.) chickens
7 chicken bouillon cubes

How to Make It:

Cut the chicken into parts, separating the leg and thighs.
Remove the breasts and freeze as they do not can well.
Prepare the canning jars as directed by the manufacturer keeping them hot.
Fill the jars with the chicken pieces until full leaving a 1 inch headspace.
Add a bouillon cube to each jar.
Release any air bubbles, wipe off the jar rims and tighten down the lid by hand.
Process the jars in a pressure canner at 10 lbs. of pressure for 1 hour 15 minutes.
Let the pressure return to 0 and wait 10 minutes before removing the jars.
Let the jars cool in a draft free area then check the seals.
Any jars that did not seal correctly can be refrigerated and should be used within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 7 quarts

It’s really not difficult to can your chicken. You can even can already frozen chicken if you wish. Let it thaw completely in the refrigerator. Separate your chicken pieces then cook the chicken until it’s cooked about two thirds of the way through. Finish processing as the above recipe calls for. Its best not to can chicken that has been frozen over 4 months. It’s a guarantee that this chicken will fall off the bone making it even better for those recipes that call for shredded or chicken meat pieces.

Preparation Time: approximately 30 minutes
Processing Time: approximately 1 hour 15 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 55 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 214; Fat 10g; Saturated Fat 3g; Carbohydrates 0g; Fiber 0g; Protein 29g; Cholesterol 97mg; Sodium 85mg

What You Need:

5 1/4 C of water
2 1/4 C of sugar
12 lbs. fresh raspberries

How to Make It:

Prepare you caning jars and tops according the manufacturers instructions.
Pour the water into a saucepan and stir in the sugar.
Stirring continuously bring the mixture to a boil and boil until the sugar has dissolved.
Loosely pack the raspberries into the jars.
Pour enough hot syrup over the berries to leave a 1/2 inch headspace.
Release any air bubbles and hand seal the jars.
Process the jars in a water bath canner for 20 minutes from boiling then remove.
Cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly.
Refrigerated jars will stay fresh for up 2 weeks.

Makes 4 quarts

There’s nothing like canned raspberries to add to your smoothies, pies or over our morning pancakes. Any soft berry such as blackberries may be canned using this method. Remember to choose berries that are not soft or mushy. Handle the berries as little as possible but be sure to wash and drain them and remove any stems. The best part of canning these types of berries you don’t have to cook them first. Cooking causes them to become too mushy which can turn those soft berries into soup. For pints only process your jars for 15 minutes. This recipe will make 8 pints.

Preparation Time: approximately 15 minutes
Processing Time: approximately 20 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 138; Fat 1g; Saturated Fat0g; Carbohydrates 34g; Fiber 12g; Protein 2g; Cholesterol 0mg; Sodium 0mg

What You Need:

28 lbs. fresh peas in the pod
7 tsp of canning salt

How to Make It:

Prepare the jars and two piece caps according to the manufacturer’s specifications.
Wash the peas and remove the pods.
Put the peas into an 8 qt. pan and cover them with water.
Place the pan over high heat and bring the peas to a boil.
Continue boiling for 5 minutes or until the peas are bright green in color but not cooked through.
Loosely pack the peas into the jars and pour cooking liquid over the top leaving a 1 in headspace.
Add 1 tsp of salt to each quart jar then release any air bubbles.
Add more liquid if necessary to maintain the required headspace.
Wipe the rims clean and seal down the lids by hand.
Place the jars in the pressure canner and process at 10 lbs. of pressure for 40 minutes.
Allow the pressure to fall to 0 and let the jars stand in the canner for 10 minutes.
Remove the jars carefully and place in a draft free area to cool.
Check the seals and promptly refrigerate any jars that did not seal correctly.
Boil the peas 15 minutes before tasting or eating.

Makes 7 quarts

Most children will refuse to eat peas but when they find out they have been canned right in their own kitchen they may have a change of heart. Peas are a great staple to have in your pantry. They can be added to most recipes and believe it or not they taste great all by themselves.
Remember there is only one way to can low acid vegetables such as peas and that is with a pressure canner. Don’t try to use any other form or your vegetables will not be safe for consumption.

Preparation Time: approximately 15 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 70; Fat 0g; Saturated Fat 0g; Carbohydrates 13g; Fiber 4g; Protein 5g; Cholesterol 0mg; Sodium 295mg

What You Need:

3 (10 oz.) pkg. frozen strawberries, thawed and sliced
1/4 C of water
1 3/4 oz. pkg. powdered fruit pectin
6 C of sugar
1/2 C of orange liqueur
3 tbsp of fresh lemon juice

How to Make It:

Prepare the canning jars, lids and seals according the manufacturer’s directions.
Keep the jars and lids hot while canning the jam.
Place the strawberries and water into a 5 qt. pot.
Stir in the pectin and place the pan over high heat.
Bring the mixture to a boil, stirring continuously to dissolve the pectin.
Briskly boil the mixture for 1 minute then stir in the sugar.
Bring back to a brisk boil, stirring continuously and boil hard for 1 minute.
Remove the pan from the heat and stir in the liqueur and lemon juice.
Allow the mixture to cool for 5 minutes, stirring continuously.
If any foam forms on the surface skim it off and discard.
Lade the hot jam into jars leaving a 1/4 inch headspace.
Release any air bubbles and add more jam is necessary to maintain the correct headspace.
Wipe the rims of the jars and hand tighten the lids.
Place in a water bath canner and process for 10 minutes from the point of boiling.
Allow the jars to cool in a draft free area then check the seals.

Makes 6 half pints

Who doesn’t love some good strawberry jam? No reason to wait for the strawberry season because this jam is just as good as any jam made from fresh strawberries. If you grow your own strawberries slice them and freeze them to use later in this tasty jam. Powdered pectin comes in a 1 3/4 oz. size or a 2 oz. size. Always use the amount the recipe calls for. You can also purchase low sugar fruit pectin. Again if the recipe doesn’t call for low sugar pectin then don’t use it as the two are not compatible

Preparation Time: approximately 10 minutes
Cooking Time: approximately 5 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 25 minutes

Nutritional Information: (approximate values per 1 tbsp serving)
Calories 53; Fat 0g; Saturated Fat 0g; Carbohydrates 14g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 0mg

What You Need:

10 lbs. of blueberries, washed and stems removed
2 C of sugar
Water

How to Make It:

Prepare the jars, lids and screw bands according the manufacturer.
Place the clean blueberries into saucepan.
Pour the sugar over the top and bring to a boil over medium high heat, stirring occasionally.
Fill another pot with water and bring it to a boil.
Ladle the berries through a funnel into the prepared jars.
Add enough boiling water to maintain a 1/2 inch headspace.
Release the bubbles and add more berries and water if necessary to maintain the correct headspace.
Wipe the rims and hand seal the jars.
Place them into a water bath canner and process for 20 minutes from the point of boiling.
Remove carefully with a jar lifter and cool in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly.

Makes 4 quarts

Hard berries need to be cooked before canning to soften them just a little. It also helps to sweeten the berries by adding the sugar when cooking. Hard berries such as blueberries or cranberries hold up well when canned and are a great addition for all your winter baking ideas. The rule of thumb for adding the sugar is 1/2 C for each quart of berries.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 minutes
Processing Time: approximately 20 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 124; Fat 1g; Saturated Fat0g; Carbohydrates 32g; Fiber 6g; Protein 1g; Cholesterol 0mg; Sodium 2mg