Old Fashion Canning Recipes

If you prefer to can your own vegetables, make your own jam, jelly, etc, you will love these old fashion recipes. From Banana Butter to Pickled Onions, here are some unique tasty recipes.

BANANA BUTTER

If you are wondering what is Banana Butter, it is a canned butter like apple butter, for instance.

6 clean hot half-pint canning jars

6 hot flat canning lids and rings

3 1/2 lbs ripe bananas

3 cups sugar

1/2 cup lemon juice

1/2 cup finely chopped red maraschino cherries

1 tsp butter

Thoroughly mash bananas; measure 4 cups into a large kettle or Dutch oven. Add the sugar, lemon juice, cherries, and butter; mix together well. Bring the mixture to a roiling boil while stirring constantly. Reduce the heat and simmer gently, uncovered for 20 minutes while stirring often. Pour into the hot canning jars, leaving a half inch of headspace. Tighten the lids onto the jars. Process the jars in a boiling water bath for 10 minutes. Remove jars from the hot water and set on countertop to cool.

BEET RASPBERRY JELLY

5 med beets

1 – 1 1/2 cups water

3 tbsp lemon juice

1 pkg (3/4-oz) powdered pectin

3 1/2 cups sugar

1 box (3-oz) raspberry gelatin

Wash the beets thoroughly and cut off roots and tops. Place in a large kettle with the water. Boil until you have 3 cups of beet juice. Strain the beets through a strainer, retain juice and discard beet mush.

In large kettle, combine the 3 cups of beet juice, lemon juice, powdered pectin, sugar, and gelatin. Bring the mixture to a boil and boil for 2 minutes. Remove mixture from the heat. Pour into hot sterilized jars and add hot 2-piece lids. Listen for jars to seal. When jars seal they make a popping sound and indent slightly in the center. Refrigerate any jars that do not seal!

PICKLED ONIONS

This is another old Indiana canning recipe from the 1940s when I was a child.

1 gallon small white onions

1 cup salt

1 to 2 (depending on taste) sugar

3 tablespoons white mustard seed

3 tablespoons whole peppercorns

1 1/2 quarts white vinegar

3 tablespoons grated horseradish

Small red (hot) peppers and bay leaves

Cover onions with boiling water. Let stand 2 minutes. Dip in cold water, then remove outer skins. Sprinkle with the salt. Cover with water and let stand overnight. Rinse. Drain. Pack into hot sterilized jars. Garnish with a hot pepper and a bay leaf per jar. Simmer sugar, mustard seeds, peppercorns, and horseradish with the vinegar for 15 minutes then boil 3 minutes. Pour over the onions, then seal completely.


Old Fashion Canning Recipes