Type what you have

Ingredients

• ✓ canning jar
• heavy cream
• lid
• ring

Instructions

1. 1 Pour cream into the jar and screw on the lid.
2. 2 Shake the jar until butter forms a soft lump, 15 to 20 minutes.
3. 3 Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk.
4. 4 Pour the contents of the jar into a fine-mesh strainer and strain out the buttermilk, leaving the solid butter.
5. 5 Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.

By John Mitzewich

Ingredients

• ✓ canning jar
• fig
• sugar
• strawberry gelatin
• lid
• ring

Instructions

1. 1 Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Paula

Ingredients

• ✓ canning jar
• lid
• ring
• sugar
• pectin
• blackberry juice
• jalapeno pepper
• jalapeno pepper

Instructions

1. 1 Inspect 5 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine ½ cup sugar and pectin in a bowl; transfer to a saucepan.
3. 3 Stir blackberry juice, green jalapeño, and red jalapeño into pectin mixture; bring to a boil over medium-high heat. Add remaining 3 ½ cups sugar; return to a rolling boil until sugar has fully dissolved, about 1 minute. Off heat, stir to remove bubbles and foam, about 5 minutes.
4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes or according to your local extension.
6. 6 Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area. Refrigerate jelly after seal is broken.

By Gingerbreadgirlz

Ingredients

• ✓ canning jar
• rhubarb
• sugar
• ginger root
• lemon juice
• lid
• ring

Instructions

1. 1 Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
2. 2 Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within ¼-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Can_It_Rachael

Ingredients

• ✓ canning jar
• port wine
• fruit pectin
• white sugar
• butter
• lid
• ring

Instructions

1. 1 Add port wine to a large saucepan; sprinkle in pectin. Bring to a boil over high heat, stirring frequently. Add sugar once boiling; stir until dissolved. Return mixture to a boil; stir in butter until melted. Continue boiling for 1 minute, skimming and discarding any foam that forms on the surface.
2. 2 Inspect 5 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
3. 3 Pour jelly into hot, sterilized jars, filling to within ½ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). Store in a cool, dark area.

By Mama Smith

Ingredients

• ✓ canning jar
• peach
• white sugar
• cinnamon
• clove
• lid
• ring

Instructions

1. 1 Bring a large pot of water to a boil; add peaches. Cook until peach skins begins to split, 1 to 2 minutes. Drain and cool slightly. Peel, pit, and quarter peaches; transfer to a large pot. Mash with a potato masher.
2. 2 Stir in sugar, cinnamon, and cloves; cook on low heat until reaches desired consistency, 1 to 1 ½ hours.
3. 3 Inspect six 8-ounce (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach preserves ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack peach preserves into hot, sterilized jars, filling to within ¼ inch of top. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, to cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By hdorius

Ingredients

• ✓ canning jar
• lid
• ring
• white sugar
• cider vinegar
• carrot
• red bell pepper
• habanero pepper
• liquid pectin

Instructions

1. 1 Inspect 8 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar and vinegar in a saucepan over medium-high heat; cook and stir until sugar is dissolved. Stir in carrot and bell pepper; bring to a boil. Reduce heat to medium; simmer, 5 minutes. Stir in habaneros; simmer 5 minutes more. Stir in pectin; boil for 1 minute, stirring constantly. Skim and discard any foam from jelly.
3. 3 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 4 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lunasea

Ingredients

• ✓ canning jar
• honeycrisp apple
• apple
• apple cider
• white sugar
• lemon juice
• lid
• ring

Instructions

1. 1 Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
2. 2 Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Master Cook

Ingredients

• ✓ canning jar
• apple
• sugar
• cinnamon
• clove
• nutmeg
• lid
• ring

Instructions

1. 1 Cook apples in slow cooker on Low until apples are very soft, about 18 hours.
2. 2 Puree apples in a blender or food processor; return pureed apples to the slow cooker. Stir sugar, cinnamon, cloves, and nutmeg through the pureed apples.
3. 3 Continue cooking on Low until thick, about 4 hours.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Maria

Ingredients

• ✓ canning jar
• cherry
• apple juice
• lemon juice
• fruit pectin
• sugar
• lid
• ring

Instructions

1. 1 Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil and mix in sugar. Cook jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Pepper

Ingredients

• ✓ canning jar
• lemon juice
• water
• sugar
• lemon zest
• cornstarch
• lid
• ring

Instructions

1. 1 Heat lemon juice, water, sugar, lemon zest, and cornstarch in a pot over medium heat; simmer until thickened, about 5 minutes. Remove from heat.
2. 2 Inspect jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Sterilize jars and lids in boiling water for at least 5 minutes.
3. 3 Pour lemon syrup into hot, sterilized jars, filling to within ¼ inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes; remove jars from pot and allow to cool.
5. 5 Once cool, press the center of each lid with a finger to ensure that the seal is tight and the lid does not move up or down.

By goodeats

Ingredients

• ✓ canning jar
• lid
• ring
• apple
• water
• butter
• brown sugar
• white sugar
• fruit pectin
• butter flavoring

Instructions

1. 1 Sterilize jars and lids in boiling water for at least 5 minutes.
2. 2 Bring apples, water, and butter to a boil in a large pot. Reduce heat to low, cover, and simmer until apples are softened, about 8 minutes. Mix in brown sugar, white sugar, pectin powder, and butter flavoring. Bring to a full rolling boil, stirring often. Cook at a boil for 2 minutes without stirring.
3. 3 Pack apple jam into the hot, sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (the lid does not move up or down at all). Let stand for 8 hours to overnight before use. Store in a cool, dark area; refrigerate opened jars.

By JUST DUCKY

Ingredients

• ✓ canning jar
• vinegar
• green bell pepper
• habanero pepper
• white sugar
• raspberry
• pectin
• lid
• ring

Instructions

1. 1 Combine vinegar, bell pepper, and habaneros in a blender; blend until smooth. Transfer pepper mixture to a large stockpot.
2. 2 Stir sugar, raspberries, and pectin into pepper mixture; bring to a boil. Cook and stir until smooth and sugar is dissolved, about 5 minutes.
3. 3 Inspect five 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack jam into hot, sterilized jars, filling to ¼ inch of top. Run a knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil; add jars using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover, and process for 15 minutes.
6. 6 Transfer jars to a cloth-covered or wood surface, several inches apart. Cool.
7. 7 Press tops of each lid with a finger, ensuring that seals are tight (lids should not move up or down at all). Store in a cool, dark area.

By Chokolate911

Ingredients

• ✓ canning jar
• mulberry
• water
• water
• white sugar
• strawberry gelatin
• fruit pectin
• lid
• ring

Instructions

1. 1 Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
2. 2 Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Sarah C Byrnes

Ingredients

• ✓ canning jar
• rhubarb
• strawberry
• lemon juice
• fruit pectin
• butter
• white sugar
• lid
• ring

Instructions

1. 1 Gather the ingredients.
2. 2 Place rhubarb, strawberries, lemon juice, pectin, and butter into a large kettle over medium heat. Stir and bring to a boil. Add sugar, 1 cup at a time, stirring constantly until sugar is dissolved and juice begins to form. Increase heat to medium-high, bring mixture to a rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Carla Bruss

Ingredients

• ✓ canning jar
• lid
• ring
• pear
• onion
• green bell pepper
• jalapeno pepper
• apple cider vinegar
• white sugar
• mustard
• salt

Instructions

1. 1 Bring pears to a boil in a large stockpot over medium-high heat; cook until tender, about 20 minutes. Drain; cool. Peel, core, and coarsely chop.
2. 2 Combine chopped pears, onions, bell peppers, and jalapeños in the bowl of a food processor; pulse until finely chopped.
3. 3 Transfer pear mixture to a large pot over medium-high heat; stir in vinegar, sugar, mustard, and salt until well combined and bring to a boil. Reduce heat to medium-low; simmer until flavors are blended and relish is thickened, about 1 hour.
4. 4 Meanwhile, inspect 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
7. 7 Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Travis Deck

Ingredients

• ✓ canning jar
• apple
• apple juice
• sugar
• apple cider vinegar
• cinnamon
• clove
• allspice
• lid
• ring

Instructions

1. 1 Combine apples and apple juice in a stockpot; bring to a boil. Reduce heat and cook at a simmer until apples are soft and mushy, 20 to 30 minutes.
2. 2 Spoon apples into a food mill and process into puree while discarding the cores and peels remaining in the mill. Transfer process apples to a slow cooker.
3. 3 Cook on High with the lid off until the moisture evaporates and the volume reduces by about half, overnight to 24 hours.
4. 4 Stir sugar, apple cider vinegar, cinnamon, cloves, and allspice through the apple puree.
5. 5 Continue cooking on High until mixture mounds on a chilled plate without any water separating from the edges, another 2 to 6 hours.
6. 6 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process 5 to 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By YUMMYNUMMY

Ingredients

• ✓ canning jar
• lid
• ring
• apple cider vinegar
• sugar
• salt
• mustard seed
• basil
• green tomato
• red bell pepper
• red onion
• apple

Instructions

1. 1 Inspect eight 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until piccalilli is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine vinegar, sugar, salt, mustard seeds, and basil in a large pot; bring to a boil. Reduce heat; simmer until sugar is dissolved, about 5 minutes. Stir green tomatoes, bell peppers, onion, and apples into vinegar mixture; boil vigorously, stirring occasionally, until vegetables softened and flavors blended, 15 to 20 minutes.
3. 3 Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water 2 inches apart using a holder. Pour in more boiling water if necessary to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for about 10 minutes.
5. 5 Remove the jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Dave Hagan

Ingredients

• ✓ canning jar
• white vinegar
• white sugar
• water
• cinnamon
• salt
• clove
• beet
• lid
• ring

Instructions

1. 1 Combine white vinegar, sugar, water, cinnamon, salt, and cloves in a large pot; bring to a boil and stir until sugar has dissolved. Stir in beets and simmer until tender, 15 to 20 minutes.
2. 2 Meanwhile, inspect six 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until beets are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack sliced beets into hot, sterilized jars, using a slotted spoon, then pour in beet liquid filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Lori Manthei Ridlon

Ingredients

• ✓ canning jar
• apple
• white sugar
• brown sugar
• lemon
• cinnamon
• nutmeg
• clove
• allspice
• lid
• ring

Instructions

1. 1 Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Art Kautz

Ingredients

• ✓ canning jar
• pickling cucumber
• water
• white vinegar
• white sugar
• pickling salt
• pickling spice
• lid
• ring
• dill
• garlic

Instructions

1. 1 Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
2. 2 Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.
6. 6 Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.

By Ann Philbeck

Ingredients

• ✓ canning jar
• lid
• ring
• green tomato
• onion
• green bell pepper
• red bell pepper
• water
• white sugar
• vinegar
• mustard
• salt
• turmeric

Instructions

1. 1 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine green tomatoes, onions, and bell peppers in the bowl of a food processor; pulse until coarsely chopped. Transfer to a large bowl; pour boiling water over vegetable mixture and set aside for 20 minutes. Drain.
3. 3 Add vegetable mixture to a large pot over medium-high heat; stir in sugar, vinegar, mustard, salt, and turmeric to combine. Bring to a boil until vegetables are softened, about 10 minutes.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By AlyssaLibby

Ingredients

• ✓ canning jar
• yellow squash
• onion
• red bell pepper
• green bell pepper
• salt
• sugar
• vinegar
• celery seed
• mustard seed
• lid
• ring

Instructions

1. 1 Place squash, onion, and bell peppers in a large bowl; sprinkle with salt and toss to coat. Set aside to drain for 1 hour. Discard liquid.
2. 2 Place sugar, vinegar, celery seeds, and mustard seeds in a large pot; bring to a boil over medium heat, stirring to dissolve sugar. Stir in squash mixture and return to a boil; cook until vegetables are tender, about 15 minutes.
3. 3 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼-inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes, or the time recommended for your location.
6. 6 Remove the jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By mbrancherwife

Ingredients

• ✓ canning jar
• zucchini
• onion
• red bell pepper
• salt
• white sugar
• vinegar
• celery seed
• turmeric
• cornstarch
• lid
• ring

Instructions

1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Ingredients

• ✓ canning jar
• pear
• lemon juice
• fruit pectin
• cinnamon
• clove
• allspice
• nutmeg
• white sugar
• butter
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Mix pears, lemon juice, fruit pectin, cinnamon, cloves, allspice, and nutmeg in a large heavy pot; bring to a boil, stirring constantly.
3. 3 Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute.
4. 4 Mix in butter to settle foam.
5. 5 Sterilize the jars and lids in boiling water for at least 5 minutes.
6. 6 Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw-on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for up to one year.

By foodinmybelly

Ingredients

• ✓ canning jar
• cucumber
• onion
• pickling salt
• garlic
• ice
• white sugar
• cider vinegar
• mustard seed
• turmeric
• celery seed
• lid
• ring

Instructions

1. 1 Combine cucumbers, onions, pickling salt, and garlic in a large pot. Place enough cracked ice atop the cucumber mixture to cover by at least 2 inches.
2. 2 Cover the pot with a lid and refrigerate 3 to 12 hours. Drain all liquid from the mixture. Discard any remaining pieces of ice. Remove the garlic and set aside.
3. 3 Bring the sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a separate large saucepan, stirring frequently. Add the cucumber and onion mixture; return to a boil. Reduce heat to medium-low and cook at a simmer until cucumbers and onion are soft, 5 to 10 minutes.
4. 4 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumber and onion mixture into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place jars in a canning pot with at least an inch of water covering all of the jars and boil for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If you have a can that does not seal, just stick it in the fridge and eat that jar first. Store in a cool, dark area, and wait at least 3 hours before opening.

By Matt Henchen

Ingredients

• ✓ canning jar
• plum
• onion
• garlic
• white sugar
• apple cider vinegar
• jalapeno pepper
• salt
• chipotle seasoning
• garlic seasoning
• liquid smoke
• lid
• ring

Instructions

1. 1 Place plums, a few at a time, into a colander set over a large bowl; squeeze plums with gloved hands forcing juice through colander holes. Discard solids. Repeat with remaining plums until yields 8 cups plum juice.
2. 2 Combine ¾ cup plum juice, onion, and garlic in a small saucepan over medium heat; bring to a boil. Reduce heat to medium-low; simmer until onion is translucent, about 5 minutes.
3. 3 Combine plum juice-onion mixture and remaining 7 ½ cups plum juice in a large pot; stir in sugar, apple cider vinegar, jalapeño, salt, Southwest chipotle seasoning, roasted garlic seasoning, and liquid smoke flavoring until sugar and salt have dissolved. Bring to a boil over medium heat. Reduce heat to a simmer; cook, stirring frequently, until sauce thickens, about 1 ½ hours.
4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; rest, several inches apart, for 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By LKVESELKA

Ingredients

• ✓ canning jar
• canning salt
• water
• watermelon rind
• water
• cinnamon stick
• allspice
• clove
• white vinegar
• white sugar
• maraschino cherry
• lemon
• lid
• ring

Instructions

1. 1 Gather all ingredients.
2. 2 Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
3. 3 Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
4. 4 Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved.
5. 5 Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
6. 6 Sterilize 6 (1-pint) jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
7. 7 Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By KERYNE

Ingredients

• ✓ canning jar
• cucumber
• pickling lime
• water
• water
• white vinegar
• water
• cinnamon red hot candy
• red food coloring
• alum
• sugar
• cinnamon stick
• ring
• lid

Instructions

1. 1 Put cucumber spears in a large container. Stir pickling lime into 1 gallon of water in a large pitcher until lime is dissolved; pour over cucumbers. Refrigerate for 24 hours.
2. 2 Drain cucumbers and rinse well; return to large container. Pour enough cold water over the drained cucumbers to cover. Soak at least 3 hours; drain. Transfer cucumbers to a large pot.
3. 3 Stir 1 ¼ cups of vinegar and 1 ¼ cups of water together in a bowl; add cinnamon red hot candies. Set aside to soak, stirring occasionally.
4. 4 Stir 1/2 cup vinegar, red food coloring, and alum together in a bowl until alum is dissolved; pour over cucumbers and add enough water to cover. Put a lid on the pot, place the pot over medium heat, and bring to a boil. Reduce heat to low and simmer for 2 hours; drain and return cucumbers to the pot.
5. 5 Pour cinnamon candy mixture into a saucepan; add sugar and cinnamon sticks. Bring the mixture to a boil; cook and stir until the candies and sugar are dissolved completely into a syrupy liquid. Pour liquid over drained cucumbers. Refrigerate 8 hours to overnight.
6. 6 Drain liquid from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate 24 hours.
7. 7 Drain liquid again from cucumbers into a heavy saucepan; bring to a boil and pour again over the cucumbers. Refrigerate another 24 hours.
8. 8 Heat cucumbers and syrup to a boil.
9. 9 Pack cucumbers into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
10. 10 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
11. 11 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By ShellyORN

Ingredients

• ✓ canning jar
• cucumber
• pickling salt
• water
• water
• alum
• water
• water
• white sugar
• white vinegar
• pickling spice
• green food coloring
• lid
• ring

Instructions

1. 1 Day 1: Place cucumbers in a large (10-quart) jar or pickle crock; set aside. Add pickling salt to a large pot; stir in 16 cups water or enough to cover cucumbers. Bring to a boil over medium heat, stirring until salt is dissolved. Pour boiling salt mixture over cucumbers; cover crock with a lid or dinner plate.
2. 2 Days 2: Stir pickle and brine mixture once; cover crock after stirring.
3. 3 Day 3: Stir pickle and brine mixture once; cover crock after stirring.
4. 4 Day 4: Strain pickles; discard brine. Bring 16 cups water to a boil in a pot; pour over pickles in crock. Cover crock.
5. 5 Day 5: Strain pickles; discard water. Add alum to a pot; add 16 cups water and bring to a boil, stirring until alum is completely dissolved. Pour boiling water-alum mixture over pickles in crock. Cover crock.
6. 6 Day 6: Strain pickles; discard water-alum mixture. Combine 16 cups water, sugar, vinegar, pickling spice, and food coloring in a pot; bring to a boil, then pour over pickles in crock. Cover crock.
7. 7 Day 7: Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil; pour over pickles in crock. Cover crock.
8. 8 Day 8: Inspect 11 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
9. 9 Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil.
10. 10 Pack pickles into hot, sterilized jars; add boiling syrup, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
11. 11 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
12. 12 Remove jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Tammylou