10,000 can ding recipes

Kratzet, the Swiss-German shredded pancake (cousin of Austrian kaiserschmarrn). Eggy crepe batter cooked, torn into pieces, and crisped in butter. Serve with stewed fruit.

Grune Bohnen mit Birnen: a traditional German side dish of runner beans and sliced pears tossed in butter with sugar and vinegar. Sweet, tangy, and simple.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Easy raisin sauce: a classic sweet-tangy companion for baked ham, made with brandy-plumped raisins, Dijon, red wine vinegar, brown sugar, and brown sauce. An Easter dinner essential.

Summer vegetable bowl with green beans, fresh corn on the cob, zucchini, baby onions, and bacon, all simmered together in a Dutch oven and finished with ripe tomato wedges. A peak-season harvest platter.

Garlic or shallot jelly made from infused white wine vinegar, sugar, and pectin. Sweet, savory, and tangy with subtle alliums. Perfect with cream cheese or roast meats.

Spiced sweet and sour pickled carrots canned in a vinegar-sugar syrup with mixed pickling spices. Old-fashioned pantry preserves that brighten up any cold meat or cheese plate.

Sharp cheddar sesame cheese ball with Worcestershire sauce, pimentos, and scallions, rolled in toasted sesame seeds. A make-ahead appetizer for parties and holidays.

Creamy grilling sauce for lobster tails made with mayonnaise, ketchup, lemon juice, and Worcestershire. Whip it up in 5 minutes and brush it on for charred, tangy, buttery lobster off the grill.

Homemade pancake batter from scratch with flour, egg, milk, and shortening. Double-sifted dry ingredients make thick, light pancakes every time.

Homemade easy doughnuts are baking-powder doughnut drops fried golden in hot oil and rolled in sugar while warm. No yeast, no shaping, no special equipment needed for this old-fashioned breakfast treat.

Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.

Rye cakes: old-fashioned fried griddle cakes made from rye meal, sour milk, eggs, and molasses. Hearty whole-grain breakfast from New England tradition.

Sourdough pancakes made with active starter, evaporated milk, and baking soda for extra-tangy, fluffy flapjacks. Mix, let it foam, and griddle. Uses up sourdough discard.

This pie tastes like Pecan pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream.

Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.