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!
The National Center for Home Food Preservation is probably the best canning resource out there, simply because it is part of the official United States Department of Agriculture (USDA) and canning safety is their number one concern.
Foods that are comprised mainly of fat (such as oils, mayonnaise, or lard) are not safe to be canned. They have a low moisture content which means it doesn't have enough water in it to help the contents reach 240°F.
Canning vegetables or any food pieces without the covering liquid that was used in process research can result in under-processing and in the case of vegetables, a risk of botulism.
The mechanics behind canning are fairly simple. You fill a clean jar with prepared food, apply the flat lid and the threaded ring to the jar, and submerge the filled jar in boiling water for a prescribed amount of time. (Times vary widely, depending on what you're canning.)
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.
-Use (or re-use) canning jars manufactured for home canning. Check for cracks or chips and throw out or recycle any jars that are not in good shape. – Be sure the jar rings are not dented or rusty. – Buy new jar lids.
If you're growing the produce at home and canning it, then the price is less than $.25 a jar, if you're purchasing the produce, it will vary, but usually it's still going to be less than $2.00 per jar of finished product. But don't discount the price savings by purchasing it in bulk and in season.
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.
If you'd like to make fruit jam, jelly, pickles, or other pickled vegetables, you can lock in that peak of taste and freshness up to a year simply by briefing boiling your jars in water. This is called “water-bath canning.” Learn how it's done—and find delicious recipes!
Like many vegetables, potatoes are low-acid, which means they can't be processed in a water bath like pickles, jams or other canning projects with sufficient acidity. Instead, we look to pressure canning.
Proper canning procedures are meant to kill spores of Clostridium botulinum, the bacteria that causes the potentially deadly botulism poisoning. Some examples of unsafe canning practices include open-kettle, dry canning, oven and dishwasher processing, and using pressure saucepans/cookers instead of canners.
The pathogen of concern when canning is Clostridium botulinum, which could cause botulism- a potentially deadly form of food poisoning. These spore-forming bacteria can survive harmlessly in soil and water and are very prevalent on the surface of most fresh food surfaces.
Information. Growth of Clostridium botulinum in food may cause container lids to bulge and cause foods to have a bad odor. Commercial or home-canned food products with bulging lids or a bad odor should not be eaten.
Overall, I highly recommend the Ball Complete Book of Home Preserving. It's one of the best-selling canning books, and for good reason! The All New Ball Book of Canning and Preserving and Ball Blue Book Guide to Preserving are also recommended for those new to canning, although I don't personally own those titles.
We like this small but mighty canner because it's durable and easy to use, which makes it a great choice for folks just starting out with pressure canning and those with small kitchens. This model's lid locks easily in place, too, for safe canning.
The boiling water canning method is an easy way to get started because the equipment investment is minimal, says Vinton. It's suitable for acidic foods, like fruit jams and jellies, salsas, tomatoes, and vegetables that have been made more acidic with the addition of vinegar, lemon juice, or citric acid.
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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.
