Canning and Preserving Recipes - Allrecipes.com

Canning and Preserving

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Canning and Preserving 308

Our Apple Butter

Our Apple Butter

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  • 1
"Blend your apples before simmering in a slow cooker with spices to make tasty and smooth homemade apple butter." — by Shellie 
Overnight Chinese Daikon Radish Pickles

Overnight Chinese Daikon Radish Pickles

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  • 22
"You can make this dish and 24 hours later eat the pickles." — by MARBALET 
Parsley Jelly

Parsley Jelly

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  • 1
"This is an old English recipe that is especially good on meats. Instead of parsley you may substitute mint, rosemary, sage, tarragon, or thyme." — by LauraBela 
Peach Barbecue Sauce

Peach Barbecue Sauce

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"This sweet and spicy peach barbeque sauce is filled with plenty of hot peppers and spices for a new twist on the traditional barbeque sauce." — by Karen Barris Calabro 
Peach Preserves

Peach Preserves

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"These fragrant preserves are simple to make, and may be stored. Toast and biscuits will never taste the same again!" — by Kevin 
Pear Butter

Pear Butter

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  • 53
"Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken." — by SUNFLOWER71 
Pear Conserve with Cherries and Hazelnuts

Pear Conserve with Cherries and Hazelnuts

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  • 1
"Great with Turkey with Apricot Glaze! Can be made without the nuts 4 days ahead; add the nuts just before serving." — by Christine L. 
Pear Conserve with Cherries and Hazelnuts

Pear Conserve with Cherries and Hazelnuts

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  • 4
"Great with Turkey with Apricot Glaze! Can be made without the nuts 4 days ahead; add the nuts just before serving. Originally submitted to ThanksgivingRecipe.com." — by Christine L. 
Pear Honey

Pear Honey

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"This tastes so much like honey, your friends will never believe that the bees did not make it. Great on hot biscuits and to give as gifts. This was my grandmother's recipe that she made every fall. Hope you love it!" — by VICKSEXT 
Pear Jam

Pear Jam

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  • 6
"Glass jars preserve the sweet taste of late summer in the form of pear jam flavored with warm spices." — by foodinmybelly 
Pear Relish

Pear Relish

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  • 9
"Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars." — by hawaii94 
Pecan Jam

Pecan Jam

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  • 17
"A spicy blend of pecans, ginger and cinnamon cooked into a rich jam. Spread on toasted English muffins, crackers or whatever. It might be good in tart shells too." — by BUTTERBEAR 
Pectin-Free Strawberry Rhubarb Jam

Pectin-Free Strawberry Rhubarb Jam

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  • 30
"Strawberry-rhubarb jam will bring a taste of summer back to your table whenever you open a jar. This recipe doesn't need extra pectin." — by yankeeinthesouth 
Pepper Jelly

Pepper Jelly

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  • 25
"This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer." — by Laura Rhodes 
Peppy Pear Preserves

Peppy Pear Preserves

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  • 1
"Candied ginger and lemon zest add a zippy hint of flavor to canned pear preserves." — by Rachel 
Perfect Lemon Curd

Perfect Lemon Curd

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"Wonderfully tart, classic English lemon curd ... perfect with scones and tea." — by TAWNIE44 
Pickled Asparagus

Pickled Asparagus

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  • 28
"Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!" — by Behr 
Pickled Asparagus II

Pickled Asparagus II

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  • 6
"Ok not quite dill pickles, but still good. These pickled asparagus spears are not spicy and have a flavor all their own. I use them in Bloody Marys at my restaurant." — by JOHNNYDEEZ 
Pickled Beets

Pickled Beets

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  • 86
"This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!" — by SHARON HOWARD 
Pickled Corn on the Cob

Pickled Corn on the Cob

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  • 1
"Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible." — by TRISH 
 
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