2,500 canned recipes

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

Golden raisin bread with bread flour, whole wheat, wheat germ, cinnamon, and ginger. Bread machine dough that can be baked in the machine or shaped into two loaves by hand.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Dilly beans pickled with garlic, red pepper flakes, and fresh dill in a hot vinegar brine. Crisp, tangy, spicy pickled green beans canned in pint jars.

Festive marshmallow popcorn Christmas tree shaped from lime Jello-coated popcorn and decorated with candy pieces. A fun, edible holiday centerpiece kids can help build.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

Grapefruit segments in lemon sugar syrup with a splash of gin or orange juice. An elegant, refreshing citrus dessert that can be prepped ahead.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

This focaccia turns out crusty outside and fluffy inside. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Traditional tamarind and guava chutney with fresh ginger, mustard seeds, currants, and warm spices, boiled and canned for preserving. A tangy, complex Indian condiment.

Easy chicken cacciatore with canned tomatoes, garlic, basil, and parsley simmered uncovered for 40 minutes. A rustic Italian one-pan dinner with minimal prep.