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Water Bath Canning Recipes

If you have made the decision to prep in case of a SHTF situation, then canning can be a great way to prepare ahead of that time. We can grow lots of fresh fruits, and vegetables, which can become overbearing on us at harvest time.

Perhaps you aren’t growing the fruits and vegetables yourself, but you run across that great sale at your local store. You buy up as much as you can. Now you want to put them away for later. Then canning is one way you can store your foods for years.

Another plus is water bath canning can be done over an open fire or wood burning stove. Therefore, eliminating the usage of electricity.

At today’s post, we focus on the first thing you need to have to survive: food. It has to be food that does not occupy too much space, offers a lot of calories per serving, and can last a long time. Simply put, I am talking about preserves by Water Bath Canning.

The USDA recommends a shelf life of one year to preserve nutrients and taste. Many homesteaders have discovered that is just a recommendation and have been successful at keeping foods processed by Water Bath Canning for a longer period of time.

When you go through the recipes I have written down, you will notice that most are jams and sauces. This is because they have a high sugar content, which amounts to a lot of calories. While there are other foods like breads that can last as long, it is important to remember that jams and sauces can last longer, are tasty, and also, they occupy very little space so you can stock as many of them as you want.

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I have also included a recipe for canning lemons, which you can use to can other fruits like oranges, pineapples, peaches, and apples. They are cheap to make comparing to other foods and are great on your taste buds.

Click here to see a video on how water bath canning is properly done.

Some great recipes to consider:

Apple Butter Recipe

This recipe may require about two days to make but it is totally worth it.

What you need

-1 tsp of ground cloves

-1 tbsp of ground cinnamon

-3 cups of sugar or 2 cups of honey

-4 pinches of allspice

-2 gallons or 16 pints of applesauce (Preferably homemade)

Procedure

  1. Using a pot with hot water and soap, start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings, and one clean towel.
  3. Pour your applesauce in a pot till it is nearly full and heat until it is half full and heat over medium heat till bubbles start rising. Turn to low heat and let it simmer.
  4. As your applesauce simmers, add in your sugar or honey, your ground cloves, cinnamon and allspice. Personally, I prefer using honey because it brings a new flavor to your apple butter. You can of course substitute sugar for natural sweeteners if you like to experiment a little. Remember, for every cup of sugar, you substitute for 2/3 a cup of honey. Stir the mixture well.
  5. Heat the mixture over medium, low, heat for around eight hours. Make sure to scrape the sides and stir a little before letting heat again overnight or for a minimum of 7 hours occasionally stirring. If you do not stir, some of the mixture will stick to the bottom and sides of the pot.
  6. Stir in the rest of the applesauce and more sugar or honey (preferably a cup), because after boiling overnight the mixture’s volume is bound to have reduced. Stir well and let it heat over medium low heat for about 3 more hours.
  7. Remove the apple butter and set aside to cool before blending it or mixing it in a mixer. Some may prefer to leave it as is but the reason for blending or mixing is that mostly, the applebutter at the top tends to be thicker than the one at the bottom. So you mix to give it uniform consistency and become smooth.
  8. Remove the towel and twist it so that it is damp but not wet. Wipe the jars with your warm damp towel until dry.Pour the mixture into your sterilized jars making sure to leave ¼ inch space. Put on the lids and secure them with rings. Place them in boiling water and leave them for ten minutes. Remove them from the water and let them cool.
  9. Store them in a cool and dark place.

Since apple butter is acidic, you do not have to worry about bacteria getting in. Make sure to leave about a quarter inch of space in your jars before sealing them. To remove any trapped air, just tap the sides of the jars and the bubbles will rise to the top.

Blueberry Sauce

You will be surprised at how well blueberry sauce goes with pancakes. What is great about this recipe though is that it only takes about 30 minutes to make.

What You Need

-4 pounds of blueberries

-1 1/3 pounds of honey or 2 pounds of sugar

-2 tbsps. of cornstarch

-1 juiced big lemon

-Lemon zest

Procedure

  1. Using a pot with hot water and soap, start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings and one clean towel.
  3. Put your blueberries in a wooden bowl and mash them with a potato masher so that most juices are released. Alternatively, you can use a mortar to pound the blueberries in a wooden bowl. Add in the honey or sugar and keep mashing or pounding until mixed.
  4. Leave in room temperature overnight.
  5. Put the blueberry and honey or sugar mixture and put it in a fine mesh sieve to get the juice.Alternatively, you can use a clean cloth and twist so that the juices seep through. Add cornstarch to the juice, mix to a paste and put the mixture in a stainless steel pan.
  6. Add the lemon juice and lemon zest into the blueberries in the pan and cook over medium heat to a boil. Turn the heat lower and simmer for about ten minutes.
  7. Set aside and let cool or cool it in the refrigerator in a storage container.
  8. Wash your six half pint jars soapy hot water and keep them and their lids in hot but not boiling water. This is to soften the lids and kill off bacteria and germs.
  9. Boil your blueberry mixture making sure to stir so it does not stick to the sides and the bottom. Let it cool for about 30 minutes. At this point there should be a tension layer formed on the top of the mixture. If not, boil then cool again.
  10. Remove the towel and twist it so that it is damp but not wet. Wipe the jars with your warm damp towel until dry. Wipe the jars with a clean towel till dry then pour the blueberry sauce into your sterilized jars making sure to leave ¼ inch space. Put on the lids and secure them with rings. Place them in boiling water and leave them for ten minutes. Remove them from the water and let them cool.
  11. Store them in a cool and dark place.

If you like experimenting, you can try agave instead of sugar to see which one is best for you. Personally, I prefer using natural honey because…well, it is natural. Wild honey comes with an array of flavors too so why not experiment?

Homemade Peach jam

What you need

Pint-sized Mason Jars

8 sorted, under ripe peaches

4 cups of honey

1/2 cups of brown sugar

2 cinnamon sticks

1 half freshly squeezed lemon

2 ounce dry pectin

1tsp of butter

Procedure

  1. Using a pot with hot water and soap, start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings and one clean towel.
  3. Boil some water in a stainless steel pot. Halve your peaches and remove the pits then chop into smaller pieces.
  4. Place your peaches in the boiling water and heat for five minutes or till they are soft.
  5. Coat your frying pan with oil and brown sugar, leave for a minute to heat then place your peaches in. Make sure to flip them constantly to brown each side. Use the rest of the brown sugar. Set aside to cool.
  6. In a blender, add in the honey and peaches then blend till you get a thick puree.
  7. Pour the puree in a stainless steel crock pot. Add in the lemon juice and cinnamon juice and bring the mixture to a boil over low heat making sure to stir constantly to your desired consistency. Set aside to cool then remove the solids.
  8. Remove the towel and twist it so that it is damp but not wet. Wipe the jars with your warm damp towel till dry. Wipe the jars with a clean towel till dry then pour the peach jam into your sterilized jars making sure to leave ¼ inch space. Put on the lids and secure them with rings. Place them in boiling water and leave them for ten minutes. Remove them from the water and let them cool.
  9. Store them in a cool and dark place or refrigerate. It will be ready to serve in five days.

Making and Canning Pizza sauce

What you need

32 ounces of fresh tomatoes

6 pounded garlic cloves

2 tsp vinegar

¼ tsp of Salt,

A pinch of sugar and

¼ tsp of black pepper

½ Olive oil

Procedure

  1. Using a pot with hot water and soap, start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings and one clean towel.
  3. In a pot, bring water to a boil and add in your tomatoes. Boil for seven minutes or till you can peel off the skin. Smash in a bowl and mash the tomatoes. In a sieve remove the seeds and place the sieved puree in a blender.
  4. Blend your tomatoes, pounded garlic, three pinches of salt, a pinch of sugar, black pepper, and olive oil together.
  5. Sieve to remove any solids and voila! The sauce is ready to can.
  6. Wipe the jars with a clean towel till dry then pour the pizza sauce into your sterilized jars making sure to leave ¼ inch space. Put on the lids and secure them with rings. Place them in boiling water and leave them for ten minutes. Remove them from the water and let them cool.
  7. Store them in a cool and dark place or refrigerate.

There are those who prefer to cook the sauce which is okay if you prefer a thicker consistency. For the perfect taste, use balsamic vinegar.

Homemade Canned Pesto

What you need

2 cups of fresh basil

2 minced garlic cloves

1/3 cup of extra virgin olive oil

1/3 cup of pignolias

1/3 cup of freshly grated parmesan cheese

¼ tsp of black pepper and salt

Procedure

  1. Using a pot with hot water and soap start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings and one clean towel.
  3. In a food processor bowl, combine the basil leaves, pignolias, garlic, parmesan, salt and black pepper and start the processor.
  4. While it is still on, add in the olive oil and process till you have an emulsion.
  5. Wipe the jars with a clean towel till dry then pour the pesto into your sterilized jars making sure to leave ¼ inch space at the top.
  6. Unlike the others though, you will not seal the pesto because this can create an atmosphere for bacterial thrive. Instead, you can secure the top with a small clean cloth and freeze the pesto.

Canning Lemons

This is one of the simplest canning recipes.

What you need

3 Pint size glass jars

Small cotton clothes

3 cups granulated sugar

9 lemons

Procedure

  1. Using a pot of hot water and soap, start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings and one clean towel.
  3. In running water, wash your lemons thoroughly with a clean cloth and dry them.
  4. Using a sharp knife, slice the lemons to give you six lemon slices per lemon.
  5. Sprinkle some sugar at the bottom of the jars and arrange three lemon slices on top of the sugar. Sprinkle some more sugar on top of the third half slice then arrange three more. Arrange three more and sprinkle some sugar on top. Arrange the other lemon slices around in the jar and sprinkle some more sugar. Cover with a clean cotton cloth and secure with a rubber band. Repeat the process with the other six lemons.
  6. You will notice the sugar will turn into syrup. Place them in the refrigerator only taking out to use.

Homemade Canned Fig Jam

What you need

2 pounds of fresh figs

¼ cup of granulated sugar

½ a lemon juiced

1 cinnamon stick

Procedure

  1. Using a pot with hot water and soap, start off by washing your Mason jars.
  2. Pour out the water and put in fresh water. Warm it but don’t boil. In this water you can put in your jars, the lids, the rings and one clean towel.
  3. Sort your figs, clean them and cut them in quarters.
  4. Place your figs in a pan and add in sugar. Turn the heat to medium low and cook while constantly stirring to avoid lumping. The mixture should become thicker and the color darker.
  5. Add in the lemon juice and cinnamon stick and keep heating while stirring for about 10 minutes or until it is thick enough to your liking.
  6. Remove the cinnamon stick and set aside to cool.
  7. Pour the fig jam into dried pint jars and secure with a lids and rings. Put the jars in boiling water and leave for ten minutes. Dry off and refrigerate your fig jam.

The most important thing to remember when it comes to water bath canning is hygiene.  Make sure all your jars and other utensils are sterilized and that you follow the water bath recipe to the letter. Things could easily go wrong and spoil your preserves so be very careful.

When making fruit jams or sauces, it is good to remember to use stainless steel instead of aluminum. The reason is that most fruits especially berries tend to be acidic and therefore react to most metals. Aluminum will stain easily giving you a very hard time when it is time to wash the dishes. Also, it gives your sauce a metallic taste, which you do not want in your preserves.

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About Teresa Fikes

Teresa Fikes
My name is Teresa Fikes. I am a Homesteader, survivalist, prepper, historian, and writer plus much more all in one package deal. I was raised on a small family farm were I was taught at an early age to survive off the land without the help of modern conveniences. I am a writer by profession and a Homesteader by Blood, Sweat, and Tears.

One comment

  1. Susie Carpenter

    Hi. I love your recipes. But I have a question. How much granulated sugar can you substitute for the honey. Looking forward to hearing from you.

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