Unique Canning Recipes

Mason jar lids

English: My own file, freely available

I am always looking for ways of preserving different foods. Wanted to share a few recipes on what I have been able to find.  Hope you enjoy them as much as I have.

As with any canning procedures….make sure jars are hot and sterilized…along with lids as well.

Canning Butter    Heat pint jars in oven to 250 degrees for no less than 20 minutes. One pound of butter will fill a pint jar just slightly over.  11 pounds of butter will fill 12 pint jars.   While jars are heating, melt butter slowly until it comes to a slow boil.   Using a large spatula, stir the bottom of the pot.  Reduce heat and simmer 5 minutes.  Using wide mouth jars is best in trying to use your butter.     Carefully ladle butter into jars–leave 3/4″ head space. Stir the butter each time before you fill each jar. You want an even amount in each jar of ingredients in butter.  Carefully wipe off top of jars—add lid and tighten.   Once you hear a few “pings” gently shake jars to distribute the butter.  Then about every 5 minutes gently shake. While still slightly warm, put jars in fridge. Shake periodically until butter is firm.  Leave in fridge one hour. Will keep for 3 years like this.    This recipe is intended for real butter and not margarine or oleo blends.

Amish Canned Coleslaw       3 cups white vinegar     3 cups sugar    2 tsp salt    1/2 tsp. celery seed     1/2 tsp. mustard seed             1/2 cup minced onions          2 cups carrots chopped very small                   1 cup celery chopped very small       1 lg. head of cabbage, shredded     Mix vinegar, sugar and spices together.  Place in pan and heat up til very hot.  Take cabbage, onions, and carrots and mix thoroughly in bowl.   Pack jars with vegetable mixture.  Add hot liquid mixture to each jar leaving 1/2″ head space. Process in water bath canner for 10 minutes.

Canning Molasses     Pour molasses into large pot—–heat to simmering—-then pack into canning jars leaving 1/2″ headspace.  Process in water bath canner for 15 min.

Corn Cob “Maple” Syrup      Cover 1 dozen large, clean corn cobs with water.  Boil for 2 hours. Drain off liquid and strain——should be 1 pint of it.  Add 2 pounds of brown sugar and boil to desired thickness.

English: Better press like those used near the...

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4 Comments (+add yours?)

  1. Homestead Dad
    Aug 29, 2013 @ 16:17:48

    Reblogged this on homesteaddad and commented:
    I think I am going to have to try the canning of butter, that sounds pretty easy and for lasting three years, more than worth it. Not that butter would last that long at our house.


  2. Kristin
    Sep 03, 2013 @ 21:22:51

    I’m fascinated with the idea of canning butter – I never in a million years would’ve thought of doing that. Thanks for sharing on Wildcrafting Wednesdays! I can’t wait to see what new posts you have to share this week.


  3. Pat lewis
    Sep 08, 2013 @ 10:59:35

    This is definitely an unsafe thing to do! Please do some research because you don’t want anyone getting sick!


    • dorothymc1956
      Sep 08, 2013 @ 22:58:27

      Just wanted to thank you for thinking of safety and health…..all of my recipes that is shared are tried and true. Many come from the editors and freelance writers that also do research….many of these same recipes I have used for many years myself. Two of the main magazines used are Backwoods Home and Country Living to just name a couple. The writers for these magazines would not publish anything that cannot be safely utilized. And I have personally used these same recipes for many years and are tried and true recipes handed down.


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two brunette sisters busy with crafting, cooking, teaching, reading and living

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