Canning Recipes

Canned Peaches

• 2 lbs peaches
• 2 1/4 cups granulated sugar
• 5 1/4 cups water
• Additional water for peeling peaches

Instructions

1. Fill a boiling-water canner half full of water and turn the burner to high.
2. Put the sugar and 5 1/4 cups of water in a saucepan and bring to a simmer, stirring until the sugar dissolves.
3. Wash the peaches under running water.
4. Bring a pot of water to a boil and place the peaches in it for 30–60 seconds.
5. Drain the pot and place the peaches in cold water to cool them down.
6. Slip the peels off with your hands or a knife and cut the peaches in half.
7. Remove the pits and scrap any fibrous flesh from the cavities.
8. Pack the peach halves cavity side down in sterilized jars, leaving 1/2" headspace at the tops of the jars.
9. Using a funnel, ladle hot syrup into each jar until the peaches are fully immersed.
10. Remove air bubbles and seal the jars by applying heated lids and bands.
11. Process pint jars in your canner for 20 minutes; quart jars, for 25 minutes.
12. Remove jars and cool thoroughly on a clean towel (for instructions, see How to Prepare Jars for Processing).

Canned Tomatoes

• 3 lbs tomatoes
• Water for boiling and filling
• Lemon juice
• Salt

Instructions

1. Fill a boiling-water canner half full of water and turn the burner to high.
2. Bring a large saucepan of water to a boil.
3. Wash tomatoes and dip them into the boiling water for 30–60 seconds, until the skins begin to split.
4. Remove the tomatoes from the pot. Dip them in a bowl of cold water to cool.
5. Slip off the skins with your hands or a knife. Cut the tomatoes into halves.
6. Return the tomatoes to the saucepan of water and boil gently for 5 minutes.
7. If using pint jars, add 1 Tbsp lemon juice and 1/2 tsp salt to each sterilized jar. If using quart jars, add 2 Tbsp lemon juice and 1 tsp salt to each jar.
8. Pack the hot tomatoes into the jars, leaving 1/2" headspace.
9. Using a funnel, ladle the hot water from the saucepan into each jar until the tomatoes are fully submerged.
10. Remove air bubbles and seal the jars by applying heated lids and bands.
11. Process pint jars in your canner for 20 minutes; quart jars, for 25 minutes.
12. Remove jars and cool thoroughly on a clean towel (for instructions, see How to Prepare Jars for Processing).

Canned Corn

• 4 lbs corn on the cob
• Salt
• 2 quarts water

Instructions

1. Prepare your steam-pressure canner according to the instructions in How to Heat-Process Jars.
2. In a saucepan, boil 2 quarts of water.
3. Cut the corn kernels from their cobs.
4. Pack the kernels loosely into sterilized jars, leaving 1" headspace at the top.
5. Add 1/2 tsp salt to each pint jar or 1 tsp to each quart jar.
6. Using a funnel, ladle boiling water into each jar until the corn is fully immersed.
7. Remove air bubbles and seal the jars by applying heated lids and bands.
8. Process pint jars in your canner at 10 pounds of pressure for 55 minutes; quart jars, for 85 minutes.
9. Remove the jars and cool thoroughly on a clean towel (for instructions, see How to Prepare Jars for Processing).

Dilly Beans

• 2 lbs fresh green beans or yellow wax beans, washed
• 8–10 sprigs fresh dill
• 3 cloves garlic, peeled
• 2 tsp red pepper flakes
• 2 cups white (or white wine) vinegar
• 2 cups water
• 4 Tbsp salt

Instructions

1. Combine vinegar, water, salt, red pepper, garlic, and 4–5 dill sprigs in a saucepan.
2. Bring the mixture to a boil and then reduce to a simmer for 10 minutes.
3. While the brine is simmering, trim the ends of the beans and pack them into the jars, making sure that they don’t extend into the headspace you’ll need after filling the jars with brine (if they’re too tall, cut them to make them fit).
4. Distribute the remaining dill evenly among the jars, either laying it on top of the beans or stuffing it down the sides of the jars with a clean chopstick.
5. Using a funnel, pour hot brine into the jars until the beans are fully immersed.
6. Remove air bubbles and seal the jars by applying heated lids and bands.
7. Process the jars for 10 minutes in your boiling-water canner (for instructions, see How to Heat-Process Jars).