316 preser recipes

Buttery thumbprint cookies filled with jelly or preserves and rolled in powdered sugar. A tender shortbread-style cookie with chopped nuts and vanilla.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

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

This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.

If you need to make a quick spaghetti sauce, then this recipe is for you! Goes well with any type of pasta your prefer.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.