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Pico de gallo

This is a delicious, easy-to-make, low-cal salsa that you can have ready to use as a dip at a moment’s notice. Served with tortilla chips, it’s incredibly morish. Just 8 calories per 4 tablespoons. The recipe Jar size choices: Either quarter-litre (1/2 US pint / 250 ml / 8 oz) OR half-litre (1 US pint…

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Chicken wing sauce

This home-canned chicken wing sauce is a good first step towards making healthier pub and bar-style food at home. You may wish to try it with browned chicken tenders (breast strips) instead of wings to make it even healthier. The recipe writers suggest, “Spoon the ready-to-use sauce over browned chicken pieces and simmer or bake until done.”…

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Canning rutabaga

  Rutabaga (aka “Swede”) is very similar to turnip, being just a few genes away. It is round, with an orangish flesh inside. In North American stores, it often has PLU code 4747, meaning apparently just “generic variety” of rutabaga. It is usually sold coated in food-grade wax to extend its shelf life. Rutabaga can…

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Turkey, Kale and Chickpea Curry

This is a very hearty curry that will fill you up and stick to your ribs for hours. But, you can make it in minutes, literally, thanks to your home canning. Serve over pepper rice or squash mash or both, with some steamed veg or leafy salad on the side? It’s an incredibly healthy dish…

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Sweet Pickle Slices

Sweet, luscious morsels of pickled cucumber. Delicious in a relish tray. You can make the regular version (81 calories, 221 mg sodium per 10 pickles) or make it sugar and salt-free (22 calories, 4 mg sodium.) The recipe Jar size choices: 1/2 litre (1 US pint / 500 ml/ 16 oz) OR 1 litre (US quart…

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Bruschetta in a jar

Bruschetta in a jar: tomatoes in dry white wine with basil and oregano. Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil. It’s best served, some feel, using day-old bread, with a young olive oil and a glass of relatively young wine. The old…

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Canning Eggplant

Eggplant (known as Aubergine outside North America)… you either love it, or you hate it! But let’s look at canning it. Pressure canning plain eggplant There are currently no tested directions for pressure canning plain eggplant (aka aubergine) either on its own by itself or as an ingredient in a pressure-canned mixture. The National Center…

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Apple Ketchup

Before mass commercial standardization, there were so many different kinds of ketchup, and apple ketchup was one of them. Home canning allows you to experience a glimpse of the vast variety that has been lost. This ketchup is delicious with pork, and curries. Some user reviews: “I made the best sandwich with the Apple Ketchup…

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Beets Roasted with Maple Syrup

Roasted beets usually involve a bit of messy prep work, and a long cooking time. You however can have them on the table in short order, and with practically zero prep time, thanks to your home canned beets. (To be clear, this is a “cooking with canning you have already done” recipe. This is not a…

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Mustard bean

Delicious on the side of a plate of summer salads, or a roast dinner in the winter. A few spoonfuls of this pickle also enliven a potato or pasta salad. This recipe makes a lot so you may wish to cut the recipe in half. See also Mustard Pickle, and Sweet Mustard Pickle. The recipe…

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Banana and Hot Pepper Chutney

This delicious chutney is one of the few, tested, safe uses of banana in home canning. As usual, we give two versions: the regular version, and a lightened, sugar and salt-free version for a 40% reduction in calories and 95% reduction in sodium. The recipe Jar size choices: Quarter-litre (1/2 US pint / 250 ml…

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