1,623 preser recipes

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

Homemade dog treats bake oatmeal, whole wheat flour, cornmeal, and bouillon into crunchy bone-shaped biscuits. No artificial preservatives, ready in 70 minutes.

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

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

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.

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.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

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.

After trying numerous green bean casseroles I was not a fan. This casserole changed my mind. Tender-crisp green beans that were actually green. Just the right amount of creamy coating loaded with mushroom flavor. And no canned tasteless fried onions. Delish!

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.

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

Phipps famous shortbread made with broiler-roasted flour, rice flour, a full pound of butter, and chunked milk chocolate. Toasted flour gives it a deep, nutty flavor.

Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.