Canning Recipes

Canning has long been a way to preserve fresh fruits and vegetables to enjoy year-round. Many would say it’s a lost art, and we want to do our part in bringing it back. The process isn’t easy, but it’s worth it.

Peach & Jalapeño Preserves


  • 2 lbs. ripe peaches, peeled, pitted and chopped
  • 3 jalapeno peppers, finely chopped and partially seeded (optional)
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. apple cider vinegar
  • 3 cups sugar
  • 2 tbsp. powdered pectin

Directions: Begin with hot, sterilized jars. Add peach pieces to a dutch oven. Add the sugar, lemon juice, vinegar and pectin. Stir to combine and let sit for 15 minutes. Add peppers and turn to high heat. As the mixture heats up, take a spoon and gently mash peaches. Bring to boil and cook for 10 minutes, stirring occasionally. Skim off any foam you see. Remove from heat and add to jars, leaving 1/4 inch of headspace. Remove bubbles and can.


Pickled Okra with Dill


  • 2 lbs. okra
  • 1 tbsp. chopped fresh or dry dill
  • 2 cloves garlic, minced
  • 1/3 cup kosher salt
  • 2 cups warm water
  • 2 cups apple cider vinegar

Directions: Begin with hot, sterilized jars. Add okra, dill, garlic and salt to jar. Fill with warm water and apple cider vinegar mixture, leaving 1/4 inch of space at the top. Remove bubbles and can.


Pickled Red Onions


  • 2 large red onions
  • 2 cloves garlic, minced
  • 1 tbsp kosher salt
  • 1 tbsp sugar
  • 2 cups apple cider vinegar
  • 1 cup warm water

Directions: Begin with hot, sterilized jars. Peel onions and slice into 1/4 inch thick pieces, then cut in half to create half-moons. Separate pieces. Bring vinegar, salt, sugar and warm water to boil in a large saucepan. Reduce heat and simmer for 3-4 minutes. Add onions and simmer for an additional 5 minutes, stirring occasionally. Pack jars with mixture, completely covering onions in liquid mixture. Leave 1/4 inch space at the top of the jar. Remove air bubbles and can.



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