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HOME CANNING RECIPES
Pasta Sauce
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes /high
pressure setting
Ingredients:
5 lbs. tomatoes cored and chopped
2 tablespoons olive oil
¾ cup peeled, chopped onion
4 garlic cloves, peeled and minced
½ pound mushrooms, chopped
¼ cup fresh parsley, chopped
1 ½ teaspoons salt
2 bay leaves
2 teaspoons oregano
1 teaspoon black pepper
¼ cup brown sugar
Directions:
Place tomatoes in large
saucepan and boil for 25 minutes
uncovered. Allow to cool slightly
then run through a food mill or sieve
to remove skins and seeds. In a
large skillet, heat olive oil and sauté
onions, garlic and mushrooms until
tender. Place the sautéed vegetables
in a stockpot, add tomatoes and
remainder of ingredients and
bring to a boil. Lower heat and
simmer, uncovered for approx.
25 minutes, stirring frequently to
avoid burning. Ladle into Jars. Cap
and seal. Place on rack and lower
into pressure cooker with 2 – 3
inches of hot water. Process for
20 minutes high pressure setting.
Barbeque Sauce
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes / high
pressure setting
Ingredients:
1 ¹/³ cup peeled, chopped onions
1 cup chopped celery
1 teaspoon of salt
1 ¼ teaspoon paprika
3 tablespoons mustard
3 tablespoons Worcestershire sauce
2 cups tomato paste
2 cups ketchup
22 oz. Water
²/³ cup distilled white vinegar
2 cups brown sugar
Directions:
Combine all ingredients
into a stockpot and bring to a boil.
Lower heat and simmer for about
30 minutes, stirring constantly. Once
sauce has thickened, ladle into jars.
Cap and seal. Place on rack and
lower into pressure cooker with2 –
3 inches of hot water. Process for
20minutes / high pressure setting.
Chile Con Carne
Servings: 4 pints
Headspace: 1 inch
Time: 90 minutes / high
pressure setting
Ingredients:
1 ¼ cups dried red kidney beans
2 ¼ cups water
2 teaspoons salt
1 ¼ lbs. ground beef
1 small chopped onion
1 small chopped pepper
¼ teaspoon black pepper
2-3 tbsp. chili powder
3 ¼ cups crushed tomatoes
Salt & Pepper to taste
Directions:
Wash beans thoroughly
and place them in a 2qt saucepan.
Add cold water to a level of 2 – 3
inches above the beans and soak
overnight. Drain and discard water.
Combine beans with water and
lightly season with salt & pepper.
Bring to a boil. Reduce heat and
simmer for 30 minutes. Drain and
discard water. In a separate skillet,
brown ground beef, onions, and
peppers. Drain fat and add to beans
with remainder of ingredients. Add
1 cup of water. Simmer for an
additional 5-10 minutes. Ladle the
prepared chile into the jars, cap
and seal. Place on rack and lower
into pressure cooker with 2 – 3
inches of hot water. Process for 90
minutes / high pressure setting.
Cucumber Soup
Servings: 4 pints
Headspace: 1 inch
Time 40 minutes/ high
pressure setting
Ingredients
2 medium onions, peeled
and cut into chunks
¼ cup margarine
3 pounds cucumbers, peeled,
seeded, and cut into chunks
6 cups water
6 chicken bouillon cubes
3 teaspoons mixed fine herb spices
³/4 teaspoon white pepper
2-3 teaspoons dill weed
Directions:
Sauté the onion in
the margarine until soft. Add the
remaining ingredients, then cover
and simmer until very soft. Process
the soup in a blender. Return the
puree to the stockpot and bring to
a boil. Cook for 5 minutes before
ladling into jars. Cap and seal. Place
on rack and lower into pressure
cooker with 2 – 3 inches of hot
water. Process 40 minutes/ high
pressure setting. This is a great
recipe served hot or chilled.
Mixed Vegetables
Servings: 4 pints
Headspace: 1 inch
Time: 55 minutes / high
pressure setting
Ingredients:
2 cups sliced carrots
2 cups cut, whole kernel sweet corn
1 cup cut green beans
1 cup shelled lima beans
1 cup whole or crushed tomatoes
1 cup diced zucchini
Directions:
Combine all vegetables
in a large pot or kettle, and add
enough water to cover pieces.
Add ½ teaspoons salt per pint
to each jar. Boil 5 minutes. Ladle
into jars (include the liquid) Leave
1inch headspace. Cap and
seal. Place on rack and lower
into pressure cooker with 2 – 3
inches of hot water. Process 55
minutes / high pressure setting.
CHEF INTERIOR 12-19.indd 32-33
12/19/11 9:14 AM
