Category Archives: Canning

Instant Pot Applesauce

With fall in the air, I crave all things pumpkin, apple and anything else that is in harvest season! My mother-in-law brought over some apples that were little but perfect for applesauce. So I attempted my first ever applesauce in the Instant Pot. It was easy, took 3 ingredients, and made my house smell delicious! You can either use it then, freeze it, or can it! It is tasty and will be perfect for the coming Autumn! Enjoy!

Val's Recipe Box

Instant Pot Applesauce

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Ingredients Method Notes

Ingredients
  

  • 8 large apples peeled, cored and roughly chopped
  • 1 c. water
  • 1 tbsp. lemon juice
  • 1/2 tsp ground cinnamon

Method
 

  1. Add water, lemon juice and cinnamon to Instant Pot and mix to combine.
  2. Add apples and mix to coat apples.
  3. Lock lid in place and on manual HIGH cook for 8 minutes.
  4. Quick release as soon as the timer goes off.
  5. Using either a potato masher or blender (depending on how smooth and textured you want it) blend the apples up until it is the consistency you want.
  6. Let cool off to room temperature.
  7. Serve immediately, store in fridge until later, or can using a water bath.

Notes

You can use whatever apples. I used all Honeycrisp that were little so I ended up using somewhere close to 20. You can use whatever variety you would like.
Adapted from Tastes Better From Scratch

Freezer Corn

It is that time of year! Freezers and storage rooms are filling up!  It is one of my most favorite times! Nothing is more satisfying than filling up storage for winter! In fact, I have a few new posts coming soon about canning corn and beans. But today is freezing corn.  I have never used another recipe.  My sister in law gave this to me years ago and it just produces such good results EVERY time! I don’t even bother using anything else! And it is super easy! Enjoy!

Val's Recipe Box

Freezer Corn

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Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 8 c. corn
  • 1 tbsp sugar
  • 1 tsp salt

Method
 

  1. In a large pot, melt butter over medium high heat.
  2. Add corn, salt, and sugar and stir.
  3. Simmer for 5 minutes.
  4. Add to freezer bags and freeze laying flat.

Notes

When you first add the corn, it will look like no liquid, but it cooks down a bit and will start to simmer.

Canned Whole Raspberries

Growing up,  and even still today, my parents have an AMAZING raspberry patch.  When I was young, it was a group effort.  We would get so many raspberries! And then my mom would can them.  During the winter, that was breakfast with whatever else.  I loved them, and still do! My oldest is just like me in that regard.  He begged for these.  They are so easy.  If you are new to canning, this is a good place to start.  If you have canned peaches, it is just like that, only you don’t have to peel the fruit (which is amazing!).  Enjoy!

Val's Recipe Box's Recipe Box

Canned Whole Raspberries

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Ingredients Method Notes

Ingredients
  

  • Batch of raspberries 10-12 c.
  • 8 c. water
  • 3 c. sugar
  • Clean canning jars/lids
  • Enough sealing lids for your jars

Method
 

  1. In the clean jars, place raspberries until they reach the rim.
  2. In a pot, bring the water and sugar to a boil.
  3. Once it boils, pour the syrup over the raspberries in the jars until it reaches the rim, leaving an inch of head space (space between the syrup and the top of the jar)
  4. With a rag, wipe down rim of jars and place sterile lid on top and screw on the top.
  5. In a water canner filled half way, bring water to boil.
  6. Once it is boiling, place jars in making sure there is at least an inch of water covering jars.
  7. Once this comes to a boil again, put lid on canner and let boil for 20 minutes for pint jars and 25 minutes for quart jars.
  8. Once that is done, remove jars and let them sit. They will pop once they have sealed.
  9. Once they are cooled off, wipe down and label and store!

Notes

To sterilize lids, you boil them in a pan. Sometimes you can find some lids that you don't have to, but make sure you know which kind you have. Sterilizing them makes sure they seal correctly to the jar and your food stays safe!