Category Archives: Canning

Corned Beef

PrintCorned Beef Ingredients7 pounds brisket or chuck roast (nothing thicker than 2″) 1/4 pound canning salt heaping 1 cup of sugar 3/4 tsp baking soda 2 tsp potassium nitrate (#1 pink powder) NOTE: DO NOT USE MORE than recommended. 1 … Continue reading

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Grandma Messmer’s Pickled Beans

PrintGrandma Messmer’s Pickled Beans Mom just makes a few and refrigerates them. They will keep about a year this way.Ingredients2 cups sugar 2 cups water 2 cups cider vinegar 2 T stick vinegar (2 sticks or 2 tsp ground cinn.) … Continue reading

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Enchilada Sauce

PrintEnchilada Sauce Yield: 6 pints Ingredients12 cups or 3 qts tomatoes juiced 6 tsp chile powder 2 tsp ground cumin 2 tsp ground corinader 2 tsp oregano 2 tsp garlic powder 1 1/2 tsp seasoned salt 6 T lemon juice … Continue reading

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Jesse’s Spaghetti/Marinara Sauce

PrintJesse’s Spaghetti/Marinara Sauce Ingredients12 pounds tomatoes 2-3 medium onions (about 3.5-4 cups chopped) 2 red bell peppers 1/2 green bell pepper (In 2021 I used a bunch of banana peppers instead of just bells) 3 (6oz) cans tomato paste 2 … Continue reading

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Crunchy, Pickled, Refrigerated Banana Peppers

PrintCrunchy, Canned Banana Peppers Ingredients1 pound Banana or Hungarian Wax Peppers, washed and sliced {about 10-12 peppers) (I seeded mine) 1 large clove fresh Garlic, smashed and peeled 3 cups Distilled White Vinegar 2 cups Water 2 tablespoons Kosher SaltInstructionsIn … Continue reading

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Canning Crushed Tomatoes

PrintCanning Crushed Tomatoes Best variety of tomato to use? Roma; also called paste tomatoes. They have fewer sides, thicker, meatier walls, and MUCH less water. And that means thicker sauce in less cooking time!IngredientsTomatoes Lemon JuiceInstructionsRemove the tomato skins. Here’s … Continue reading

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Rich, Thick Pizza Sauce

PrintRich, Thick Pizza Sauce If you are planning to freeze all or a portion of the sauce, chill it in the refrigerator before transferring to the freezer.Ingredients 1 Tbsp olive oil $0.11 1 tsp minced garlic $0.07 1 (28 oz.) … Continue reading

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Jesse’s Salsa (Variation on Alycia’s)

PrintJesse Yield: 8 pints Excellent!Ingredients8 cups diced tomatoes (30-35 Romas diced 1/4″-1/2″ with skins) 2 bell peppers diced 2 medium or 5 small onions diced 7 jalepenos (3-4 with seeds is a medium “Pace” salsa. Leave all seeds in for … Continue reading

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Kosher Dill Pickles

PrintKosher Dill Pickles Slight kick to these dills!Ingredients1 qt. dill pickles 1 bay leaf 1 clove garlic 1 piece hot red pepper or dried hot red pepper 1/2 tsp mustard seedInstructionsAfter following a recipe for a quart of dill pickles, … Continue reading

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Cranberry Sauce – Jellied

PrintCranberry Sauce – Jellied Yield: 2 pints Use wide-mouth canning jars so the jellied cranberries can come out in one whole piece. If the sauce do not seem solid after 24 hours, do not worry yet. It sometimes takes a … Continue reading

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