Pressure canning is a great way to preserve food at home, and it’s easier than you might think! With just a few basic ingredients and some simple equipment, you can create a wide variety of delicious and nutritious foods that will last for months. In this article, we’ll explore 20 savory pressure canning recipes perfect for beginners. From classic canned tomato sauce to spicy pickled carrots, sweet applesauce to hearty beef stew, we’ve got something for everyone.
Whether you’re looking to stock your pantry with staples like chicken stock and canned corned beef hash, or want to try something new like maple bourbon peaches or roasted garlic mushrooms, these recipes are sure to inspire. And don’t worry if you’re new to pressure canning – we’ll walk you through the basics of getting started, from preparing your equipment to ensuring a safe and successful canning experience.
Stay tuned for our comprehensive guide to pressure canning and get ready to preserve the flavors of the season!
Homemade Canned Tomato Sauce
Make your own tomato sauce from scratch with this simple recipe. This homemade canned tomato sauce is perfect for pasta dishes, pizza, and more!
Ingredients:
– 2 lbs fresh or canned tomatoes (crushed)
– 1/4 cup olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the crushed tomatoes, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 30-40 minutes or until the sauce has thickened slightly.
6. Remove from heat and let it cool slightly before canning.
Cooking Time: 30-40 minutes
Pressure Canned Green Beans with Garlic
Pressure canning is a great way to preserve green beans with garlic, allowing you to enjoy their crunch and flavor throughout the year. This recipe yields tender, flavorful green beans that are perfect for snacking or adding to your favorite dishes.
Ingredients:
– 4 cups fresh green beans
– 2 cloves of garlic, minced
– 1 cup water
– Salt (optional)
Instructions:
1. Wash and trim the green beans.
2. In a large pot, combine the green beans, garlic, and water.
3. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Transfer the mixture to a pressure canner and add salt if desired.
5. Process at 10 lbs of pressure for 20-25 minutes, adjusting for altitude as necessary.
6. Let the canner cool before opening and removing the jars.
Cooking Time: 20-25 minutes
Spicy Pickled Carrots
Add a tangy and spicy twist to your snack routine with these easy-to-make Spicy Pickled Carrots!
Ingredients:
– 2 lbs carrots, peeled and sliced into 1/4-inch thick rounds
– 1 cup (250ml) apple cider vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp ground mustard
– 1/2 tsp salt
– 1/4 tsp red pepper flakes
Instructions:
1. In a large bowl, combine sliced carrots and apple cider vinegar.
2. Add the water, sugar, ground mustard, salt, and red pepper flakes to the bowl. Stir until the sugar has dissolved.
3. Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 5 days.
4. After the pickling process is complete, rinse the carrots under cold running water to remove excess vinegar.
Cooking Time: None required! The magic happens in the fridge.
Classic Canned Chicken Stock
Stock up on flavor with this simple and timeless recipe for homemade canned chicken stock. Perfect for soups, stews, sauces, or cooking rice and grains.
Ingredients:
– 2 lbs boneless, skinless chicken breast or thighs
– 4 cups water
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– Salt (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot or Dutch oven, combine chicken, water, onion, garlic, carrots, and celery.
3. Bring to a boil, then reduce heat to low and simmer for 6-8 hours or overnight.
4. Strain the stock through a fine-mesh sieve into a clean container, discarding solids.
5. Cool the stock to room temperature before canning using your preferred method (e.g., hot water bath or pressure canner).
Cooking Time: 6-8 hours
Yield: Approximately 4 cups of canned chicken stock
Sweet and Tangy Canned Applesauce
Elevate your snacking game with this easy-to-make sweet and tangy canned applesauce, perfect for topping yogurt, oatmeal, or using as a dip.
Ingredients:
– 4 cups chopped apples (any variety, but firmer apples like Granny Smith work best)
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 1/4 teaspoon salt
Instructions:
1. In a large pot, combine chopped apples, sugar, apple cider vinegar, water, and salt.
2. Bring the mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until the apples are tender and the liquid has thickened.
3. Remove from heat and let cool slightly.
4. Transfer the mixture to clean glass jars with tight-fitting lids and process in a boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 20-25 minutes
Pressure Canned Beef Stew
This classic beef stew recipe is a staple of comfort food, made even easier with the convenience of pressure canning. This rich and flavorful dish is perfect for a cold winter’s night or as a meal prep option for busy days.
Ingredients:
– 2 lbs beef cubes (chuck or round)
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 cup beef broth
– 1 cup water
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Brown the beef in a large skillet over medium-high heat.
2. Add the onion, garlic, carrots, and potatoes to the skillet; cook until the vegetables are tender.
3. Transfer the mixture to a pressure canner with the beef broth, water, and thyme.
4. Process at 10 lbs for 60 minutes.
5. Let the pressure release naturally before opening.
Cooking Time: 60 minutes
Garlic Dill Pickles
A classic recipe with a twist! These pickles combine the tanginess of traditional dill pickles with the pungency of garlic, perfect for snacking or adding to sandwiches and salads.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1/2 cup water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 2 tbsp pickling spice (dill seeds and mustard seeds)
– 6 cloves garlic, minced
– Salt to taste
Instructions:
1. In a large bowl, combine cucumbers, water, vinegar, sugar, pickling spice, and garlic.
2. Let the mixture sit at room temperature for 24 hours, allowing the flavors to meld together.
3. After 24 hours, refrigerate the pickles until chilled.
4. Serve cold, or store in an airtight container in the refrigerator for up to 6 months.
Cooking Time: None! This recipe is a quick and easy process that doesn’t require cooking.
Canned Chili with Beans
Savor the flavors of a comforting chili dish made easy with canned ingredients.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (16 oz) can black beans, drained and rinsed
– 1 (10 oz) can condensed tomato soup
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons water
Instructions:
1. In a large pot or Dutch oven, combine canned tomatoes, kidney beans, black beans, tomato soup, chili powder, and cumin.
2. Stir well to combine.
3. Add salt and pepper to taste.
4. Gradually add the water, stirring until the mixture reaches your desired consistency.
5. Bring the chili to a simmer over medium-low heat.
6. Reduce heat to low and let cook for 20-25 minutes or until heated through.
Cooking Time: 20-25 minutes
Pressure Canned Vegetable Soup
Stock your pantry with a comforting and nutritious pressure canned vegetable soup that’s perfect for snacking or as a meal prep staple. This recipe uses a variety of vegetables, broth, and spices to create a deliciously rich and savory flavor profile.
Ingredients:
– 1 lb mixed vegetables (carrots, potatoes, green beans, peas, corn)
– 2 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, combine the mixed vegetables, vegetable broth, onion, garlic, thyme, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender.
3. Pack hot soup mixture into clean, sterilized jars, leaving 1/2 inch headspace.
4. Process in a pressure canner at 10 lbs pressure for 30 minutes, adjusting for altitude as necessary.
5. Let cool, then store in a cool, dark place.
Cooking Time: 15 minutes (simmer) + 30 minutes (pressure canning)
Maple Bourbon Canned Peaches
Maple Bourbon Canned Peaches Recipe
Sweet and tangy, these canned peaches are a perfect blend of flavors, made with the richness of maple syrup and the warmth of bourbon. Perfect for topping yogurt or oatmeal, or using as a filling for cakes and pastries.
Ingredients:
– 4 cups fresh peaches, sliced
– 1 cup granulated sugar
– 1/2 cup pure maple syrup
– 1/4 cup bourbon whiskey (or substitute with vanilla extract)
– 1 lemon, juiced
– 1 cinnamon stick
Instructions:
1. In a large pot, combine the peach slices, sugar, maple syrup, and bourbon. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the peaches are tender.
3. Remove the pot from the heat and stir in the lemon juice and cinnamon stick. Let it cool slightly before canning.
Cooking Time: 20 minutes
Yield: 4 cups canned peaches
Note: This recipe makes 4 cups of canned peaches, which will keep for up to 6 months in a clean, sterilized jar.
Herbed Canned Potatoes
Elevate your potato game with this simple and delicious recipe that combines the comfort of canned potatoes with the brightness of fresh herbs. Perfect as a side dish or used as a topping for various meals.
Ingredients:
– 1 can of drained, flaked potatoes (14.5 oz)
– 2 tablespoons of olive oil
– 1 tablespoon of chopped fresh parsley
– 1 tablespoon of chopped fresh chives
– 1 clove of garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a medium-sized bowl, combine the flaked potatoes, olive oil, parsley, chives, and garlic.
3. Mix well until the potatoes are evenly coated with the herb mixture.
4. Season with salt and pepper to taste.
5. Transfer the potato mixture to a baking dish or individual ramekins.
6. Bake for 25-30 minutes, or until the potatoes are lightly browned and heated through.
Cooking Time: 25-30 minutes
Pressure Canned Turkey and Gravy
This recipe yields a deliciously rich and savory turkey and gravy that’s perfect for serving with mashed potatoes, stuffing, or as a standalone meal. With the convenience of pressure canning, you can enjoy this comforting dish year-round.
Ingredients:
– 2 lbs boneless, skinless turkey breast or thighs
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup brown gravy mix
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, combine turkey, onion, garlic, chicken broth, gravy mix, thyme, salt, and pepper.
2. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
3. Pack the turkey mixture into clean, hot pressure canner jars, leaving 1/2 inch headspace.
4. Process at 10 lbs PSI for 60 minutes (pints) or 90 minutes (quarts).
5. Let the jars cool, then store in a cool, dark place.
Cooking Time: 60-90 minutes
Spicy Canned Salsa Verde
Add a tangy kick to your meals with this homemade Spicy Canned Salsa Verde, perfect for topping tacos, grilled meats, or veggies. This recipe is quick and easy to make, and the best part? It’s shelf-stable for up to 12 months!
Ingredients:
– 2 cups canned green tomatoes (such as Pomi)
– 1 cup canned chipotle peppers in adobo sauce
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon salt
Instructions:
1. Combine green tomatoes, chipotle peppers, and cilantro in a blender or food processor.
2. Blend until smooth, adding lime juice and salt as needed to taste.
3. Transfer the mixture to a clean glass jar or container with a tight-fitting lid.
4. Store at room temperature for up to 12 months.
Cooking Time: None! This recipe is a no-cook, quick-assemble recipe.
Canned Corned Beef Hash
This recipe is a simple and delicious way to repurpose canned corned beef into a tasty breakfast or brunch dish. With just a few ingredients and some easy steps, you can have a satisfying meal in no time.
Ingredients:
– 1 (12 oz) can of corned beef, drained and flaked
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of frozen hash browns, thawed
– 2 tablespoons of butter
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the flaked corned beef and cook until heated through.
5. Add the thawed hash browns and stir to combine.
6. Cook for an additional 2-3 minutes or until the hash browns are lightly browned.
7. Serve hot, seasoned with salt and pepper to taste.
Cooking Time: 10-12 minutes
Pressure Canned Pork and Beans
This classic pressure canner recipe is a staple in many pantries, providing a delicious and comforting meal that’s easy to prepare and store. With this simple recipe, you’ll have a batch of tender pork and flavorful beans in no time.
Ingredients:
– 2 lbs boneless pork shoulder or butt
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup dried navy beans, soaked overnight and drained
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground mustard
– Salt and pepper to taste
Instructions:
1. Brown the pork shoulder in a skillet over medium-high heat until browned on all sides.
2. In a pressure canner, combine the browned pork, chopped onion, minced garlic, soaked navy beans, diced tomatoes, and ground mustard.
3. Add enough water to cover the ingredients by about an inch.
4. Close the pressure canner lid and ensure it’s securely locked.
5. Pressure cook at 10 lbs for 90 minutes, followed by a natural pressure release.
Cooking Time: 2 hours (including cooling time)
Rosemary Garlic Canned Mushrooms
Elevate your culinary game with this aromatic and savory condiment, perfect for topping pizzas, adding depth to soups, or using as a side dish. Rosemary’s piney notes pair beautifully with the richness of garlic in these easy-to-make canned mushrooms.
Ingredients:
– 1 (14.5 oz) can of mushrooms, drained
– 2 cloves of garlic, minced
– 2 sprigs of fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a saucepan over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped rosemary and cook for an additional minute, stirring constantly.
4. Add the drained mushrooms to the pan and stir to combine with the garlic and rosemary mixture.
5. Season with salt and pepper to taste.
6. Reduce heat to low and simmer for 10-15 minutes, allowing flavors to meld together.
Cooking Time: 10-15 minutes
Pressure Canned Split Pea Soup
This comforting split pea soup is a perfect blend of tender peas, aromatic spices, and rich flavors, all made easy with pressure canning. With minimal prep time and no mess, this recipe is ideal for busy home cooks.
Ingredients:
– 1 pound dried split peas
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
Instructions:
1. Rinse the split peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the peas again.
3. In a large pot or pressure canner, combine the peas, oil, onion, garlic, cumin, smoked paprika (if using), salt, and pepper.
4. Add 4 cups of water to the pot or canner.
5. Pressure can at 10 pounds for 30 minutes, adjusting for altitude as needed.
6. Let the pressure release naturally before opening.
Cooking Time: 30 minutes
Canned Pumpkin Puree
Transform canned pumpkin into a smooth and creamy puree perfect for baking, cooking, or as a topping.
Ingredients:
– 1 (15 oz) can of pumpkin puree
– 2 tablespoons of water
– 1 tablespoon of sugar (optional)
– Pinch of salt (optional)
Instructions:
1. Drain the liquid from the canned pumpkin and place it in a blender or food processor.
2. Add the water, sugar (if using), and salt (if using) to the blender.
3. Blend the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Continue blending until the puree reaches your desired consistency.
Cooking Time:
– 2-3 minutes in a blender or food processor
– None required, as the canned pumpkin is already cooked
Pressure Canned Barbecue Pulled Pork
A classic Southern favorite, this pressure-canned barbecue pulled pork recipe yields tender, flavorful meat that’s perfect for sandwiches, wraps, or as a main dish. With minimal effort and maximum flavor, you’ll be hooked!
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup barbecue sauce (homemade or store-bought)
– 1 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. In a large pot or canner, combine pork shoulder, barbecue sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
3. Transfer the mixture to a pressure canner, leaving about an inch of headspace.
4. Process at 10 pounds of pressure (adjust according to your altitude) for 60-75 minutes.
5. Let the pressure release naturally before opening the canner.
6. Shred the pork with two forks and serve.
Cooking Time: 1 hour 30 minutes – 1 hour 45 minutes
Sweet and Spicy Canned Pineapple
Add a twist to your canned pineapple by infusing it with sweet and spicy flavors. This recipe is perfect for topping yogurt, oatmeal, or using as a topping for grilled meats or vegetables.
Ingredients:
– 1 cup canned pineapple in juice
– 2 tablespoons honey
– 1 tablespoon hot sauce (such as sriracha)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together honey, hot sauce, and cumin until well combined.
2. Pour the honey-hot sauce mixture over the canned pineapple.
3. Stir gently to coat the pineapple evenly.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None, as this is a no-cook recipe!
Enjoy your sweet and spicy canned pineapple!
Summary
Discover the world of pressure canning with these 20 savory recipes perfect for beginners. From classic comfort foods to bold flavors and spices, this collection has something for everyone. Make your own Homemade Canned Tomato Sauce or Pressure Canned Vegetable Soup. Add some spice with Spicy Pickled Carrots or Sweet and Tangy Canned Applesauce. Try making Garlic Dill Pickles or Rosemary Garlic Canned Mushrooms for a savory twist. With these easy-to-follow recipes, you’ll be able to preserve your favorite foods and enjoy them all year round.
