Pickles, Relishes, Canning & Freezing
Home Canning Fruit & Vegetables: Processing Times
Recommended canning methods with recommended processing times for pint jars and quart jars.
Home Canning Recipe Index
Recipes for pickles, relish, canned fruit, jams & jellies - New recipes coming soon!
Applesauce can be made in large quantities and canned using the boiling water bath canning method
An Important Message About Jam & Jelly Making
Paraffin or wax seals don´t prevent mold growth and are no longer recommended for sealing jams and jellies.
Apple Butter - Crockpot Recipe
This recipe makes a rich, dark, spicy-sweet Pennsylvania Dutch style apple butter. You won´t find apple butter like this in a grocery store!
Basics of Jelly Making [offsite link]
How to make jellies, jams, conserves, preserves and marmalades. Information about the fruit, pectin, acid and sugar; canning jars and equipment; making jelly without pectin; spoilage prevention; problems; doneness tests; and processing times.
Boiling Water Bath Canning [offsite link]
Boiling water bath canning is recommended for processing high-acid foods such as fruit, jams & jellies pickles, relishes, and tomatoes. This site, from the Virginia Cooperative Extension explains equipment Preparation, food preparation,
processing, and testing the seal.
Canning Your Own Fruits and Vegetables [offsite link]
Canning is a great way to preserve vegetables and fruits for your own use or for gifts. The basic principal is simple: during the canning process, food is heated to a high enough temperature to stop the decaying action of enzymes and/or bacteria and other microorganisms in the food. The food is then stored in sterile, airtight containers to prevent contamination.
Cherry Almond Chutney Recipe
Do you love cherries? Do you have an abundance of cherries on your tree this summer? Try this fabulous sour cherry recipe; it really works best with sour cherries.
Home Canning Basics [offsite link]
If this is the first time you´re doing home canning, look here for information on canning methods, jars, lids,
equipment - just about everything you should know to start canning.
Home Canning of Fruit and Fruit Products [offsite link]
This university page has easy to
follow directions for canning and good recipes too.
Home Canning Recipes from Mountain Breeze Kitchen [offsite link]
A personal homepage with a long list of tried and proven canning recipes...including a variety of pickle & relish recipes, pie fillings, salsa & more.
How to Freeze Green Beans
Freezing is the easiest way to preserve fresh summer green beans to enjoy all year long. For the highest quality and nutrition, they should be frozen at the peak of freshness.... as soon after harvesting as possible.
Jelly and Jam Recipes [offsite link]
A wonderful assortment of recipes for jellies, jams and marmalades from the Clemson University Cooperative Extension Service.
Mrs. Wages Canning Information [offsite link]
Mrs. Wages™ Canning Products offers the latest information on home canning...from safety tips, to basics, to hints from the pros.
Noll´s Home Canning and Freezing [offsite link]
An excellent source of canning information and recipes. This wonderful site has step-by-step, illustrated directions for many canning procedures.
Preserving Pie Fillings [offsite link]
Pie fillings are an excellent way to preserve an abundance of fruit. Here´s recipes for fruit fillings from Ohio State University Extension.
Pressure Canning [offsite link]
Pressure Canning is the safe way to can low acid vegetables, meats, etc. This site, from the Virginia Cooperative Extension has a safety checklist, and information on equipment preparation and processing, plus a 3-way test for checking the seals on jars.
Successful Home Canning
Here´s my easy to follow guide with the basics you need to know for successful home canning..
The SureJel Hompage [offsite link]
Expert tips and advice on creating blue ribbon jams & jellies. If you´ve
ever thought about entering your own home-made jams & jellies in
competition at a county or state fair,
go here to find out when and where they will be in your area.
Vegetable Freezing Chart
Most fresh vegetables must be "blanched" before they are frozen. Blanching is a two-step process... Step one is immersing the vegetables in boiling water. In step two, the boiled vegetables are quickly cooled in cold water. This chart list blanching times.
Links marked with the [offsite link] designation point to websites not associated with BellaOnline.com. BellaOnline.com is not responsible for the material found there.
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