Last year we learned to can and this year I have gone crazy with it. I love seeing the jars all lined up on our shelves!
I found two new great reference sites: Simply Canning and the National Center for Home Preservation. Both of these sites have excellent instructions on canning and great recipes to follow. They are my go-to references!
When I am looking for new recipes to can I first go to Punk Domestics and then Food In Jars. After that I do a search on Pinterest and lose hours of time. :)
Here is a list of what we have canned so far this year, with links to the recipes:
14 quarts applesauce
18 pints sweet corn
30 quarts diced tomatoes
18 pints green beans
7 quarts dilly beans
4 pints pickled roasted red peppers
6 pints pickled hot peppers
10 pints pickled onions
10 pints corn salsa
7 quarts apple pie filling
10 quarts roasted tomato soup
6 quarts tomato puree (I referenced these directions for the canning.)
11 pints apple mincemeat (*update, just finished this recipe, it only made 7 and a half pints. I must have cooked mine down more than she did.)
Plus (not canned stuff):
5 gallon bags of beans frozen
3 gallon bags of sweet corn frozen
2 pint bags of peas frozen
8-10 cups shredded zucchini and summer squash frozen
1 half gallon refrigerator dill pickles (Freddy keeps telling me how proud he is of me because these taste "just like the store kind
1 pint easy peasy refrigerator pickles (These are my new favorite pickle!)
2 pints red onion chutney
15 or so pounds of apples dehydrated
1 pint apple cider molasses (This is SO easy to make!)
2 pints roasted cherry tomatoes (I combined a few different recipes for this. I mixed cleaned cherry tomatoes with olive oil, garlic, balsamic vinegar and thyme and roasted them at 300 in the oven for a few hours, stirring about every half hour. Once they cooled I put them in canning jars, topped with a little olive oil and froze them.)
I plan to do some more green beans. Probably refrigerator dilly beans because I am running out of energy for lifting the heavy canners. ;) The garden is still going so there may be more to can, I will have to go with what Mother Nature and time give me.
Leave your canning questions in the comments and I will answer them or at least point you in a reliable direction.