The end of summer marks the end of my garden…sigh. Nothing beats the taste of homegrown veggies, which is why I’ll be canning the surplus from my garden this year. There are TONS of great recipes to try involving vegetables you can get fresh from your local farmer’s market or your own garden. You can also take advantage of the delicious fresh apples available this time of year. Visit your local apple orchard, grab some fresh apples, and treat yourself to sweet apple treats all year. Yum! (And then get ready for fall gardening!)
8 Canning Recipes for Fall
Many of these recipes require a water bath canning setup. Don’t have one? Two great options include this VICTORIO VKP1130 Stainless Steel Multi-Use Canner
1) Big Batch Spaghetti Sauce
Photo via America’s Test Kitchen Feed.
Right now I have TONS of tomatoes to use from my garden. That’s why I love this big batch spaghetti sauce recipe. This recipe is pretty standard if you’ve even made pasta sauce from fresh tomatoes. It will probably take you a few hours to make this recipe BUT it will leave you with delicious homemade tomato sauce all year. Read the full recipe here.
2. Pickled Jalapeños
Photo via The Yummy Life.
I buy jars and jars of pickled jalapeños because my family is obsessed with spicy food. This recipe can be made to store in the fridge for months OR can be canned and last years. This recipe also includes a cute and FREE printable. Nice! Find the full recipe here.
3. Apple Pie Filling
Photo via Farm Girl Wife.
What I love most about this is that you can use it to throw together delicious desserts (think homemade apple pie!) in half the time. Yum! Even better, most of the ingredients for this recipe are spices you can find in your pantry. Find the full recipe here.
4. Dill Pickles
Photo via Lovely Greens.
Who doesn’t love dill pickles with a sandwich or on a burger!? You’ll need pickling cucumber or gherkins for this recipe. If you don’t have them at home you can usually find them at your local farmer’s market. You’ll also need pickling salt for this recipe. This recipe doesn’t call for it BUT I also love to add Ball Pickle Crisp Granules to my cans because it makes sure pickles stay crisp. Here is the full recipe.
5. Zucchini Relish
For some reason our most plentiful vegetable in our garden this year was zucchini. I’ve made zucchini noodles, zucchini fritters, and more AND still had leftovers. This zucchini relish recipe looks quick, delicious, and different. Find the full the recipe here.
6. Apple Peel Jelly
Photo via How To Have It All.
Make use of the apple peels from you apple pie filling with this recipe. This is a great way to make sure you’re not wasting a penny…which I love. For this recipe you’ll need pectin which is what makes this jelly set. Check out the full recipe.
7. Fresh Salsa
Photo via Lulu the Baker.
Fresh salsa is a great appetizer to serve at parties and with football season right around the corner this would be great to have on hand. This recipe is made with tomatoes, jalapeños, peppers, garlic, and fresh spices. Yum! Find the full recipe here.
8. Monkey Butter
Photo via Made From Pinterest.
What’s Monkey Butter? It’s a combination of bananas, crushed pineapple, coconut, sugar, and lemon juice. This recipe sounds delicious and is recommended for use in PB&J’s, as an ice cream topping, or on toast. Yum! You can find the full recipe here.
What’s your favorite canning recipe?
Welcome to Bargain Babe! I’m Mara, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price.
Do you happen to still have the recipe for the tomato sauce?? I made it last year and it was AMAZING but now it looks like the link is not longer working? Help!
I’m sorry, I don’t. I tried to find it elsewhere online, but ATK keeps a pretty tight leash on its recipes. I’ve updated the link with a recipe from Real Simple (which I find to be pretty reliable). Sorry I couldn’t be more help!
http://americastestkitchen.tumblr.com/post/28498002418/how-to-make-big-batch-summer-tomato-sauce-keep-the
Ingredients are listed on this page, however the directions are not! http://www.dishmaps.com/big-batch-summer-tomato-sauce/9968
I can’t even read it because of all the ads popping all over it.
That monkey butter would probably be great in a cocktail. Little rum, ice, monkey butter and shake in a glass ?
Ooh, that’s a fun idea!
Can aI use Splinda in the Monkey Butter instead of sugar ???? Next summer plan on trying your Sp aghetti Sauce Receipe when have fresh Tomatoes…
Big-Batch Summer Tomato Sauce
Adapted word-for-word from, America’s Test Kitchen d.i.y cookbook
America’s Test Kitchen d.i.y. cookbook
Ingredients:
30 pounds tomatoes
12 garlic cloves
1 cup tomato paste
1 cup chopped fresh basil
salt and pepper
1/2 cup red wine vinegar
Sugar
Directions:
1. Bring 4 quarts water to boil in large pot over high heat and prepare ice bath in large bowl. Remove core from tomatoes. In batches, lower tomatoes into boiling water and cook just until skins loosen, 15-45 seconds. Using slotted spoon, transfer tomatoes to ice bath to cool, about 2 minutes. Remove tomatoes from ice bath and remove loosened tomato skins.
2. Process garlic in food processor until minced, about 10 seconds. Transfer to small bowl. Process peeled tomatoes in batches in now-empty food processor until almost smooth, 15-20 seconds. Transfer to large bowl.
3. Combine 3 1/2 quarts tomato puree, one-quarter of minced garlic, 1/4 cup tomato paste, 1/4 cup basil, and 1 1/2 teaspoons salt in each of 4 Dutch ovens or large pots and bring to simmer over medium heat. Continue to cook, stirring occasionally, until sauce in each pot has thickened and reduced to 2 quarts, 1 1/2 to 2 hours(I found 2 1/2 was a more accurate time frame for my sauce). Stir 2 tablespoons vinegar and 1 teaspoon sugar into each pot, seasoning with additional sugar to taste. Also season salt and pepper to taste.
4. Transfer hot tomato sauce to 8 hot, sterilized quart jars, leaving 1/2 inch of headspace at top, and process in a boiling water bath for 20 minutes.
On this Monkey Butter, how many jars does it make? I would like to know how many jars to sterilize.
Thanks in advance.
Can’t get the recipe for the monkey butter. Would you share please?
Click here for the recipe. I’ve updated the post as well.
Would you by chance have the recipe for the zucchini relish? The link does not work and I love this specific recipe and cannot find it anywhere.
Sorry, I don’t! Here’s another recipe I found, but I don’t know how similar it is. Thanks for letting me know the link is dead.
We usually can green beans and purple hull peas. I make grape jelly every year. And made plum jam this past year. Ive made pear preserves, and peach jam. I have canned roast, but not chicken, yet. And want to can some pork loin. I just love preserving foods.
I love the recipes I do a lot of canning in the fall and winter. But I don’t have time to sit and watch the videos to get the recipes. Is there any links to transcripts or recipes that I can download?
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Respectfully
Shelagh Drew (drewgida(1))
Smile, maybe someone will smile back, 🙂
Im new to canning..i didnt think you could (hot water bath) tomatoes? Because of the acidity.