121 hot can recipes

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.

Vegetarian jambalaya with black-eyed peas, canned plum tomatoes, minute rice, and hot pepper sauce. A Louisiana-inspired one-pot stew ready in 30 minutes.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Cherry pudding cake with a spoonable cinnamon batter studded with canned cherries and chopped nuts, served with a hot almond-cherry sauce poured over warm portions.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.

Italian lasagna with ground beef, ricotta, mozzarella, and Parmesan layered with a homemade tomato meat sauce. A big-batch recipe that makes four 8x8 pans, perfect for feeding a crowd or freezing ahead.

Spice up your dinner with this scrumptious dish that can be used as an appetizer or can accompany any kind of meat.

Greek linguini with spinach, chickpeas, golden raisins, olive oil, and crushed red pepper. A vegan pasta dish with sweet-savory Mediterranean flavors ready in 30 minutes.

Red pepper relish made with sweet red bell peppers, sugar, and vinegar, cooked thick and water bath canned. A classic sweet pepper relish for hot dogs, burgers, and sandwiches.

Western-style beans and rice simmered in tomato sauce with hot pepper sauce, onion, and celery. A quick, budget-friendly one-skillet dinner ready in 20 minutes.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

Very beautiful recipe, these beans are cooked very tasty!