433 preser recipes

Homemade red pepper jelly with sweet bell peppers, apple cider vinegar, chili powder, and liquid pectin. A sweet-tangy preserve perfect over cream cheese appetizers.

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Sweet spiced crabapple pickles simmered in a cinnamon and clove syrup with vinegar and sugar, then canned in jars. An old-fashioned preserve that's tart, warm, and festive.

Homemade ripe grape jam made from fresh grapes with liquid pectin. Skins are crushed and pulp is sieved to remove seeds for a smooth, intensely fruity preserve.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Homemade oatmeal wheat germ dog biscuits with whole wheat flour, molasses, and evaporated milk. Baked low and slow until crunchy. No preservatives, just real ingredients.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Topped with Tzaziki, olives and Greek feta cheese with cucumber, tomato, lettuce and onion. You can use any favorite sliced meat or vegetarian slices. Quick, easy and delicious!

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

New York strip steak marinated in light teriyaki sauce with garlic and black pepper for 45 minutes, then grilled or broiled to your preferred doneness. Just 4 ingredients.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Pickled bell pepper strips preserved in a sweet vinegar brine with garlic and pickling salt. Home canning recipe for crunchy, sweet-tart pepper pickles. Perfect for sandwiches, charcuterie, or condiments.

Old-fashioned crab-apple butter made with just two ingredients: fresh crabapples and sugar, simmered down into a thick, rosy spread. A Fall preserving classic ready in 30 minutes.