271 shelf recipes

Classic Southern chow-chow relish: a bright yellow mustard-pickled mix of cabbage, cauliflower, green tomatoes, onions, and bell peppers. Sweet, tangy, mustardy, and turmeric-bright, water-bath canned for the pantry shelf.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Pickled beets and onions, a classic canning project with fresh beets and onions in a sweet pickling spice brine. Shelf-stable jars that brighten salads, sandwiches, and holiday plates.

Mock mincemeat made from green tomatoes, apples, and raisins with cinnamon, allspice, and cloves. No meat needed. Water-bath canned for shelf-stable holiday pies and baking.

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.

Old-fashioned mustard pickles with cauliflower florets and whole onions in a tangy turmeric-mustard dressing. A classic canning recipe for your pantry shelf.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Spiced apple butter spiked with brandy, honey, and cinnamon for canning into shelf-stable jars perfect for gift-giving or slathering on toast.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

An old-fashioned vinegar-pickled cabbage with whole cloves, mace, and allspice. A simple, shelf-stable recipe straight out of a Victorian-era American cookbook, updated for modern jars.

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

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Hot pickled peppers brined overnight in salt water, then water-bath canned in vinegar, sugar, garlic and horseradish brine. Crisp, snappy and shelf-stable for a year of nachos, sandwiches and antipasto plates.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

A 3-ingredient homemade mocha mix using nonfat dry milk, cocoa powder, and instant coffee. Low calorie, shelf-stable, and ready whenever you need a warm cup.