Wilson Homestead

HOMESTEAD
CANNING
my favorite canning recipes on the homestead

MEGAN WILSON
Table Of Contents
Roasted tomato sauce 4
Dill pickles 7
Green beans 10
Sweet + Sour Beets 12
Dried beans 14
Cubed Squash 16
Carrots 19
Pears 21
Peaches 23
Raspberries 25
Applebutter 28
Applesauce 31
Bone broth 33
Chicken or rabbit 35
Ground Beef 37
Lard or tallow 38
Syrups for canning 40
 roasted
TOMATO SAUCE
Ingredients:

Tomatoes
NO oil or cooking spray.

Start by cutting the tomatoes in half and

cutting the stem part out. Place cut side
down on a rimmed baking sheet. There’s
no need to oil your pan. In fact, you really
don’t want to. Oil should never be added
to a home canning recipe unless a tested
recipe calls for it (since oil can affect the
heat penetration during the canning
process).

Roast 45 to 50 minutes at 450°F.

Take them out and let them cool a bit
before you start taking the skins off, so ya
don’t burn yourself. I usually can’t resist
peeling them (it’s just so fun!) and end up
getting my fingers a bit crispy…

Leave the tomatoes lying flat and start to

pinch the skins off (simply by pinching
them towards the center). If the skin isn’t
coming off effortlessly, that means they
needed to be roasted longer.

Collect all the tomato halves, and discard

the liquid (or refrigerate for use in
something else). Now at this point you can
either run it thru a food mill / sieve for a
smooth sauce, or you can blend it in a
food processor for a bit chunkier of a
sauce, or you could even leave as is and
have more like diced tomatoes or a very
rustic sauce. Just depends on your
preference.
While your sauce is still hot put in either
quart or pint jars, leaving 1/2 inch
headspace. Add 2 tablespoons bottled
lemon juice or 1/2 teaspoon citric acid to
each quart – add 1 tablespoon bottled
lemon juice or 1/4 teaspoon citric acid to
each pint. This insures that the sauce is
acidic enough to be safely water bath
canned since tomatoes vary quite a bit in
acidity.

Wipe the rims with a wet cloth and adjust

your two piece lids.

Process pints 40 minutes and quarts 45

minutes in a boiling water bath
canner.
 DILL
PICKLES
I’ve found that about 8lbs of cukes makes
6 quarts of pickles.

Brine:
1 1/2 quarts apple cider vinegar
1 1/2 quarts water
1/2 cup canning salt

Ingredients per jar:

6 garlic cloves
2 tsp mustard seed
3 – 4 heads fresh dill
1 fresh grape leaf

Clean all your cukes and cut each end off

(especially the blossom
because that will make your pickles soggy
if it gets left in).
Slice all the larger ones in half long-ways –
make them whatever size you like eating
the best.

Make your brine and keep it hot while you

follow the next steps.

Put all your ingredients into their separate

clean mason jars – garlic, mustard seed,
fresh dill and a fresh grape leaf. The grape
leaves aren’t a typical dill pickle ingredient,
but they make your pickles extra crisp!

Ladle your hot brine into the jars, wipe the

rims off and adjust your two piece lids.
Lower them into the already hot canner
and water bath can pints or quarts for 15
minutes.
 green beans
Wash beans and snap in half if desired.
Pack into jars and pour boiling water
over them. Add 1 teaspoon salt per
quart, 1/2 per pint, if desired. Wipe rims,
adjust lids and lower into canner.

Pocess pints for 30 minutes.

Quarts for 40 minutes.

For 1 to 2,000 ft, 11lbs of pressure.

For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure
Sweet + Sour
Beets
3 quarts beets, cooked and
peeled
2 cups sugar
2 cinnamon sticks
1 tablespoon whole allspice
1.5 teaspoons salt
3.5 cups vinegar
1.5 cups water

Combine all ingredients except

beets in a large saucepot. Bring
mixture to a boil, and then reduce
the heat. Simmer for 15 minutes.
Remove cinnamon sticks. Pack
beets into hot jars, leaving 1/4 inch
headspace. Ladle hot liquid over
beets, leaving 1/4 inch headspace..
Remove air bubbles. Adjust two
peice lids.
Process pints and quarts for 30 minutes in
a boiling water canner.

Yeild: about 6 pints or 3 quarts.

 Dried Beans
An average of 5lbs is needed per canner
load of 7 quarts. An average of 3 1/4lbs is
needed per canner load of 9 pints. That is
an average of 3/4lb per quart.

Place dried beans in a large stock pot and

cover with water. Soak 12 to 18 hours.
Drain water. To quickly hydrate beans, you
may cover them with boiling water in a
saucepan. Boil 2 minutes, remove from
heat, soak 1 hour and drain.

Cover beans soaked by either method with

fresh water and boil 30 minutes. Add 1/2
teaspoon of salt per pint or 1 teaspoon
per quart to the jar, if desired. Fill hot jars
with beans and cooking water, leaving 1
inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims,
adjust lids and process.
Process pints for 75 mintues.

Quarts for 90 minutes.

For 1 to 2,000 ft, 11lbs of pressure.

For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure.
 Cubed Squash
An average of 16 pounds is needed per
canner load of 7 quarts; an average of 10
pounds is needed per canner load of 9
pints—an average of 2-1/4 pounds per
quart.

Wash, remove all the seeds and cut into 1-

inch-wide slices, and peel. Cut flesh into 1-
inch cubes. Boil 2 minutes in water. Be
careful NOT to mash or puree. Fill hot jars
with cubes and cooking liquid, leaving 1-
inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of
jars with a dampened clean paper towel.
Adjust lids and process.

Process pints for 55 minutes.

Quarts 90 minutes.
For 1 to 2,000 ft, 11lbs of pressure.
For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure.
 carrots
An average of 17.5lbs of carrots without
tops is needed for a canner load of 7
quarts; an average of 11lbs is needed for
a canner load of 9 pints.

Peel and wash carrots.

Hot pack: cover with boiling water, bring

to a boil and simmer for 5 minutes. Fill
hot jars, leaving 1 inch headspace.

Raw pack: Fill hot jars tightly with raw

carrots, leaving 1 inch headspace.

Add 1 teaspoon of salt per quart if

desired. Add hot cooking liquid or water,
leaving 1 inch headspace. Remove air
bubbles and adjust headspace if
needed. Wipe rim, adjust lids, and process.

Pints - 25 minutes.

Quarts - 30 mnutes.

For 1 to 2,000 ft, 11lbs of pressure.

For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure.
 Pears.
2 to 3 pounds of pears per quart
Sugar
Water

Wash pears. Cut into quarters or halves,

and then core and peel them. Make a light
syrup (recipe on page 40) and keep the
syrup hot. Pack pears into jars, leaving 1/2
inch headspace. Ladle the hot syrup into
the jars over the pears, leaving 1/2 inch
headspace. Remove the air bubbles, wipe
the rim and adjust the two peice lid.

Process pints for 20 minutes and quarts

for 25 minutes in a boiling water canner.
 Peaches
2 to 3 pounds of pears per quart
Sugar
Water

Wash peaches. Dip in boiling water for 30

to 60 seconds, and then immediatly dip
them in cold ice water. Slip off peel. Cut in
half, and then pit and scrape cavity to
remove red fibers (the fibers are likely to
turn a brownish color during storage).
Make a light or medium syrup (recipe on
page 40), and keep they syrup hot. Pack
peaches cavity side down, layers
overlapping, into hot jars. leaving 1/2 inch
headspace. Ladle hot syrup over peahes,
leaving 1/2 inch headspace. Remove air
bubbles, wipe rims, and adjust lids.
Process pints 25 minutes and quarts 30
minutes in a boiling water canner.
 raspberries
Ingredients:
Raspberries
Water
Sugar

You use 8 cups of water to 1 cup of sugar.

Adjust accordingly for the amount of
raspberries you have. For us it made
enough for 7 pints of raspberries with a
half cup of syrup left over.

Get some jars, lids and rims clean. Make

your syrup with the sugar and water and
keep at a simmer along with your canner
full of water, while you pack your
raspberries into the jars. Lightly pack them
– you can gently shake the jar to help
them settle in more.

Pour your syrup into each jar, leaving 1

inch headspace.
Wipe the rim off, and put your two piece
lid on.

As soon as you’re done with each jar place

it right in your lightly simmering canner
before you start on the next jar. This will
insure that the liquid in the jar doesn’t
cool too much while you’re finishing up
the other jars, so your jar doesn’t crack.

Bring your canner to a boil and then

pocess them for 10 minutes.
 A P P L E

butter
4lbs cut apples
2 cups water
4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon ground clove

Wash the apples, then core and quarter

them. Blend coarsely in a food processor,
and put in a large pot along with the 2
cups of water. Bring to a simmer and cook
until soft and the pieces are starting to
break down (it will be a lovely soft brown
color). Add your sugar, cinnamon and
cloves. If it is too thick at this point you can
add a little water.

Bring to a simmer again and cook until you

can scoop up a spoonful and have it stay
heaped up.
Ladle into hot jars, remember to wipe the
rims before adjusting the lids, and lower
into the canner.

Process pints for 10 minutes in a boiling

water canner.
 applesauce
2 1/2 to 3 1/2 pounds apples per quart
Water
Sugar (optional)

Wash, core, and quarter the apples, but

don’t peel them. Cook apples until soft in a
large covered pot with just enough water
to prevent sticking. Blend apples, juice and
peels (or run through a sieve or food
mill to have a less chunky applesauce).
Then return the apple pulp to the pot. If at
this point you taste it and it is not naturally
sweet enough for your liking you can add
1/4 cup of sugar per pound of apples, or
to taste (you can also add cinnamon to
taste if ya like).

Bring applesauce to a boil. Reduce the

heat and simmer it for 5 minutes, stirring it
to prevent sticking.
Ladle hot sauce into jars, leaving 1/2 inch
of headspace. Remove the air bubbles,
wipe the rims and adjust the two piece
lids.

Lower the jars into your already hot

canner. Process pints and quarts 20
minutes in a boiling water canner.
 Bone

BROTH

Make your bone broth from beef, chicken,

rabbit, or pork bones. Reheat broth to
boiling in a large stockpot. Fill jars, leaving
1-inch headspace. Wipe rims, adjust two
peice lids and process.

Process pints for 20 minutes

Quarts for 25 minutes.
For 1 to 2,000 ft, 11lbs of pressure.
For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure.
 Chicken or
rabbit
Fresh chicken should be chilled for 6 to 12
hours before canning. Dressed rabbits
should be soaked 1 hour in water
containing 1 tablespoon of salt per quart,
and then rinsed.

Remove the excess fat. Cut the chicken or

rabbit into suitalbe sizes for canning. Can
with or without bones. The hot pack is
preferred for best liquid cover and quality
during storage.

Hot pack: Boil, steam, or bake meat until

about two thirds done. Add 1 teaspoon
salt per quart to the jar, if desired. Fill hot
jars with peices and hot broth, leaving 1
1/4 inch headspace. Remove air bubbles
and adjust headspace if needed.
Raw pack:Add 1 teaspoon salt per quart, if
desired. Fill hot jars loosely with raw meat
peices, leaving 1 1/4 inch headspace. Do
not add any liquid.

Wipe rims, adjust lide, and process.

for both hot and raw pack:

Process pints for 75 minutes.

Quarts for 90 minutes.

For 1 to 2,000 ft, 11lbs of pressure.

For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure.
 Ground Beef
Shape chopped meat into patties or balls
or cut cased sausage into 3- to 4-inch
links. Cook until lightly browned. Ground
meat may be sauteed without shaping.
Remove excess fat. Fill hot jars with pieces.
Add boiling meat broth, tomato juice, or
water, leaving 1-inch headspace. Remove
air bubbles and adjust headspace if
needed. Add 1 teaspoon of salt per quart
to the jars, if desired. Wipe rims of jars
with a dampened clean paper towel.
Adjust lids and process.

Process pints for 75 minutes.

Quarts for 90 minutes.

For 1 to 2,000 ft, 11lbs of pressure.

For 2,001 to 4,000 ft, 12lbs of pressure.
For 4,001 to 6,000 ft, 13lbs of pressure.
For 6,001 to 8,000 ft, 14lbs of pressure.
 lard or tallow
After you have rendered your lard or
tallow, put it all in a large stockpot. Heat
on medium until it reaches 250 degrees F.
This pulls all the moisture out and kills any
bacteria. Using a canning funnel, ladle the
lard into hot and clean jars (either pint or
quart). Wipe rims and adjust new two
piece lids. The lids will seal as these cool.
 Syrups For
Canning
Extra light: 1 1/4 cups sugar
5 1/2 cups water
Yield of 6 cups

Light: 2 1/4 cups sugar

5 1/4 cups water
Yield of 6 1/2 cups

Medium: 3 1/4 cups sugar

5 cups water
Yield of 7 cups

Heavy: 4 1/4 cups sugar

4 1/4 cups water
Yield of 7 cups
 Visit The Blog
Visit my canning posts on the blog for
more information.

I hope this ebook helps you encorporate

more traditional skills like canning into
your life!

Resources
Presto canner
Quart mason jars
Pint mason jars
Wide mouth canning lids
Narrow mouth canning lids
Jar lifter

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