Free canning recipes? The only thing better than an amazing canning recipe is a FREE canning recipe. I’ve gathered 75 free canning recipes so you can build your food storage pantry up with delicious goodies.Canning is an incredible way to preserve food. For homesteaders, growing our own food is essential. Canning gives us the ability to save our foods when we have an abundant harvest for off-season. Learning how to accomplish the task of canning can be intimidating, but here are some delicious and reliable recipes to try at home!
I’ve included free canning recipes for meats, vegetables, fruits, jams, jellies, sauces and condiments. There is surely a recipe or two, if not more, that you’re going to want to use again and again. There are plenty of these free canning recipes that will be great for beginner canner as well as veterans.
Be sure to check out my article on Canning Mistakes you want to avoid. But don’t let fear keep you from canning; it is an amazing vintage skill to keep in our modern world.
75 Free Canning Recipes for Beginners and Experienced Canners
Free Canning Recipes – Meats
Canning meat can make any beginning canner nervous; it can make veteran canners jumpy. But canning meat, with the right precautions can be a great way to build your pantry for a fraction of the cost. Remember NEVER water bath can meats, you need a good pressure canner. Other things to consider: trim off any excess fat, gristle or bruised areas on the meat. When canning meats you can either preserve it in a broth, or you can pack it up raw which will provide its own juice. See The National Center for Home Preservation’stip on canning meats.
We all know that vegetables are packed with vitamins and nutrients and should play a role in family meals daily. Similar to canning meat, there are safety precautions to canning vegetables. Some can be canned with the water bath method, depending on the acidity but most will require pressure canning. You might even want to consider pickling your vegetables as another fabulous option.
Most beginning canners start with fruits. Because of the acid in most recipes you can use a water bath canner, which often feels less intimidating that your pressure canner.
One of the most popular canning techniques is creating jams and jellies. Everybody loves using these tasty spreads on sandwiches, crackers, veggies and more! Here are some unique and delicious recipes to try!
So far, we have learned how to create different recipes for solid foods. But did you know that you can also preserve sauces and condiments? Almost any of your favorites can be re-created and preserved for your own pantry with canning. From ketchup, to spaghetti sauce, these recipes are sure to be a staple in your canning recipe collection! Make sure to read the directions and safety tips regarding canning sauces and condiments.
I hope these free canning recipes help you find a few items that you’d like to make for your food storage pantry. Canning is a great way to preserve food and produce new and satisfying recipes in the comfort of your own home. With the right equipment and safety precautions you can trust that the food you produce will be safe and delicious!
Foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters, are high acid with a pH level of 4.6 or lower, so they can be preserved by boiling water canning, which ensures the safety of the preserved produce by destroying harmful molds, yeasts, and some bacteria.
This method uses a pot large enough to hold and submerge the glass canning jars. Food is placed in glass canning jars and placed in the pot. Hot water is added to cover the jars. Water is brought to a boil (212 °F (100 °C)) and held there for at least 10 minutes.
Processing in a pressure canner, water bath, or atmospheric steam is not suitable for dairy products. Instead freeze dairy products. Dairy foods are low acid and support the growth of Clostridium botulinum spores at room temperature.
The Amish use several canning methods depending on the type of food, including the following: Boiling water bath: This method is best for highly acidic foods such as tomatoes. It involves submerging jars of food in boiling water, which kills bacteria and seals the lid.
In the simplest method of home canning — the water bath method — you fill jars with acidic food, cover them with lids and boil them in a pot of water for a specific amount of time to kill bacteria. You then remove the jars and wait for the satisfying “pop” of the lids sealing as they cool.
As long as the can is in good shape, the contents should be safe to eat. NEVER USE food from cans that are leaking, bulging, or badly dented; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening.
Scientifically proven pressure canning processes are designed to destroy C.botulinum spores. To Prevent Botulism from Home-Canned Low Acid Foods: In home-canning vegetables, make sure you use proper equipment, proper containers and up-to-date procedures.
In dry canning vegetables, the vegetables are placed in the jar (hot or raw) with no added liquid and then processed in a pressure canner according to the processing times and pressure from a recipe that calls for added liquid.
By cooking under pressure, you can increase the temperature of boiling water from 100°C (212°F) up to 116°C (240°F). This is the minimum temperature necessary to destroy botulism spores, and the only way to guarantee safe canning for food items such as vegetables, meats and seafood.
Canned meats like tuna, chicken, and beef, along with canned vegetables like carrots, green beans, and peas, are packed with protein and essential nutrients, making them ideal for survival situations. And with a shelf life of up to 5 years, canned goods are a reliable choice for long-term survival food storage.
Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage.
Boiling Water Bath Method: The boiling water bath method is safe for fruits, tomatoes and pickles as well as jams, jellies and other preserves. In this method, jars of food are heated by being completely covered with boiling water (212 °F at sea level).
Once you find your rhythm and recipe, you will quickly see how easy and straightforward the process is. Some favorite fruits to can are peaches, apples, apricots, berries, pears, and grapes. It is best to can the fruits soon after picking to preserve nutritional content.
Dry canning can only be done with low acid, low moisture foods with no added oils. This is why dry canning items like flour, rice and beans is ideal. You need to take every precaution to not allow any moisture into the food you are canning or the jars.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
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Canning meat can make any beginning canner nervous; it can make veteran canners jumpy. But canning meat, with the right precautions can be a great way to build your pantry for a fraction of the cost. Remember NEVER water bath can meats, you need a good pressure canner. Other things to consider: trim off any excess fat, gristle or bruised areas on the meat. When canning meats you can either preserve it in a broth, or you can pack it up raw which will provide its own juice. See The National Center for Home Preservation’s tip on canning meats.
