1,493 canned recipes

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

These slow-cooked beans are very flavorful, and cook them by yourself, always can be flexible, and more tasty and healty too.

Pineapple crisp with a brown sugar oat topping, cinnamon, and nutmeg. A tropical twist on classic fruit crisp using canned pineapple chunks for an easy year-round dessert.

Basic Southern Italian tomato sauce with Roma tomatoes, garlic, olive oil, and parsley. Ready in 30 minutes, this classic pomodoro base is vegan, naturally gluten-free, and endlessly versatile.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

A basic yet scrumptious casserole that doesn't take a lot to make or enjoy!

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Freshly baked pizza makes the entire house full of great smell, that's why we like making pizza at home. This pizza is topped with fresh pineapple cubes, olives, marinated artichoke hearts, and a few fresh veggies. Homemade pizza sauce makes it taste even better.

Sliced sweet potatoes baked under a golden, flaky pie crust with cinnamon and sugar. This old-fashioned Southern cobbler is simple as can be and twice as good.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Italian-style baked cod smothered in a rustic tomato, mushroom, and white wine sauce with Parmesan. A Livorno-inspired weeknight fish dinner ready in 40 minutes.

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.

Why use meat when you can enjoy a delicious dish like this which will keep you wanting more!

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Simple original home made Italian Spaghetti 1 small onion 500 grm. canned whole tomatoes olive oil salt pepper