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Recipes

SWEET

Apple Butter, from Heather Jones, private cooking instructor

Blueberry Plum Basil Jam (small batch), by Kate Payne, author of The Hip Girl’s Guide to Homemaking

Deluxe Apricot Raspberry Jam, by CAA member Rebecca Staffel, of Deluxe Foods

Lemon Vanilla Jam by Tessa Kiros From Falling Cloudberries: A World of Family Recipes

Lingonberry or Cranberry Jam by Tessa Kiros From Falling Cloudberries: A World of Family Recipes

Old-Fashioned Fig Preserves by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Orange Marmalade, From Jam It, Pickle It, Cure It, by Karen Solomon. Copyright © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Organic Apple Jelly, from Greg Atkinson, chef, cookbook author

Organic Strawberry Jam, from Greg Atkinson, chef, cookbook author

Peach Jam by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Raspberry Jam from Mrs. Beeton’s Book of Household Management

Rosemary Infused Meyer Lemon Marmalade, from Annette Cotrell, Sustainable Eats

Simple Blackberry Jam, by Romney Steele from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur

Spiced Nectarine Jam from Chef Kathy Casey

Spiced Pickled Strawberries by Kim O’Donnel, cookbook author and founder of Canning Across America

Strawberry Shrub by Kim O’Donnel, cookbook author and founder of Canning Across America

Sugar Plums in Syrup by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

 

SAVORY

Cabbage Kimchi, by Pat Tanumihardja From  The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, (Sasquatch Books, October 2009)

Cherry Pickles, Indian Style, by Venkat Balasubramani

Chinese Cucumber and Carrot Pickles, by Pat Tanumihardja From The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens, (Sasquatch Books, October 2009)

Chinese Dipping Sauce (with plums or apricots), by Sherri Brooks Vinton, from Put ‘Em Up: A Comprehensive Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

Minted Onion Rings, from Noah Sheetz, Executive Chef at the New York Governor’s Mansion

Mixed Summer Pickles, by Lucy Norris, author of Pickled: Fruits, Roots, More… Preserving a World of Tastes and Traditions (2003)

Pickled Garlic Scapes by Canning Across America

Pickled Jalapeno Peppers, by Lucy Norris, author of Pickled: Fruits, Roots, More… Preserving a World of Tastes and Traditions (2003)

Pickled Red Onions, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Pickled Summer Bing Cherries by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Pickled Summer Bing Cherries, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

Pickled Wax Beans With Fresh Dill From Eating Local: The Cook’s Companion from Land to Table (Spring 2010, Andrews McMeel) by Sur La Table with Janet Fletcher

Plum Catsup by Karen Solomon from Can It, Bottle It Smoke It © 2011, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Refrigerator Pickles (Quick), from Momofuku by David Chang and Peter Meehan

Raspberry Chipotle Sauce, by Janie Hibler From The Berry Bible

Regular Ol’ Tomato Ketchup (But Better), by Karen Solomon From Jam It, Pickle It, Cure It. © 2009, Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc.

Spiced Pickled Strawberries by Kim O’Donnel, cookbook author and founder of Canning Across America

Spicy Pear and Dried Cherry Chutney, from Greg Atkinson, chef, cookbook author

Sport Pepper Sauce by Chef John Besh From My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Tarragon White Pickled Nectarines, from Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro restaurant, and caterer Herban Feast

Tomato Apricot Jam, from Heather Earnhardt, the pastry chef and co/owner, with chef Ericka Burke, of the Volunteer Park Cafe in Seattle, Washington

Tomato Relish (Ketchup), by Nicole Aloni

Watermelon Pickles by Chef John Besh from My New Orleans: The Cookbook (Oct. 6, 2009, Andrews McMeel)

Yellow Wax Bean Pickles, by Lisa Dupar of Lisa Dupar Catering and Pomegranate Bistro

 

USE UP WHAT YOU PUT UP

Jam Dot Cookies (gluten-free option) by Kim O’Donnel, cookbook author and founder of Canning Across America

My Favorite Birthday Cake, by Romney Steele, from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur

Strawberry Shrub by Kim O’Donnel, cookbook author and founder of Canning Across America

Tuna Salad with a Pickled Accent, by Chef Diane LaVonne of Diane’s Market Kitchen

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5 Comments

  1. [...] for putting up food can be found at the recipe page at Canning Across America, and I will be posting my own Tomato Orange Jam this week. It is one of [...]

  2. [...] can-a-rama on the weekend of August 28 (in between making state fair entries!) The CAA site has recipes contributed by participating chefs and food lovers, an extensive list of sources and how-to’s [...]

  3. Romelle Peterson says:

    I am attempting to make and can salsa for the first time, and I have literally 5 basket fulls of romas that I picked from our 60′ X 60′ garden. I don’t want to make 15 pints of the stuff, just about 5 or 6 jars. Is there a recipe for small batches of this? Thanks in advance for the canning advice :) I really enjoy the website!