Category: canning
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First Year of Canning Recap
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored. Around the fall of 2022, I started getting recommended canning videos on YouTube and saw people…
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Pear Caramel Sauce
This was one of the first water-bath canning recipes I tried, and it was so good that I decided to triple it this time. The recipe comes from Preserving by the Pint (page 118), and this makes a delicious caramel sauce to use in cakes (come back next week for one I have been making…
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Canning Cranberry Sauce
I like having cranberry sauce around to eat with veggie balls and mashed potatoes year round, so I decided to can a batch this year. This recipe comes from the Ball Blue Book Guide to Preserving (2020 edition, page 21), and is a fairly quick and easy recipe, with only 3 ingredients. I used a…
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Canning Butternut Squash
Butternut squash is a great vegetable to can! Since it is not safe to home can winter squash puree, we can it in chunks, and then you can drain and puree it when you open the jar. This can be used anywhere you would normally use storebought canned pumpkin puree, with a nice butternut flavor!…
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Canning Corn Chowder Base
Corn chowder is a great hearty vegan soup option, and since the USDA home canning guidelines allow for a DIY soup recipe (section 4-18), I’ve developed a corn chowder base that can be canned, and then turned into a creamy chowder with cashews once the jar is opened for a quick, easy meal. Featured in…
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Canning Potatoes
Potatoes were one of the things that motivated me to start canning, since I don’t have a good place that’s cool enough to store potatoes without them sprouting, and I have limited freezer space. Once they are canned, they are fast and easy to prepare in the air fryer, make into potato salad, or add…
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Canning Vegan Baked Beans
These baked beans are a labor of love, since they take all day to cook and can (not to mention the soaking time!), but they turned out great! I used my typical 24 hour soak with some apple cider vinegar, and veganized the recipe for “Picnic-Friendly Baked Beans” on page 75 of Modern Pressure Canning…
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Caramelized Red Onion Relish
Since caramelized onions take quite awhile to cook, canning them makes for a great convenience item! This recipe comes from The Complete Book of Small-Batch Preserving (page 172), and uses balsamic vinegar (which I always add to my caramelized onions), which adds a nice flavor and color. I made this recipe a few months ago…
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Pantry Tour
Watch to see what I keep in my gluten-free and vegan pantry! Featured in this post This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored.
Plantcrafted Pantry 