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
½pound 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
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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
¼teaspoon black pepper
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
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
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.
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12/19/11 9:14 AM 
