Recipes Archives - Page 2 of 24 - Canning Diva | Canning Classes, Recipes and Supplies

29Mar

The Difference Between Broth and Stock Plus Easy Pressure Canning Recipes

Posted by Diane D

The Difference Between Broth and Stock Broths and stocks are mainstays in our kitchens as they are the foundation, or building blocks, for so many recipes, especially when making soups and stews. Understanding their differences and similarities will help you decide which is best to use in a particular recipe...

26Feb

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The History of Home Canning and Preserving Food

Posted by Diane D

Home canning, or jarring as they say in Europe, dates back to the Napoleon War era starting in 1803. Surprised? I love sharing the long-standing history of home canning and preserving food because so many do not realize canning wasn’t “invented in America” by way of the USDA. The History...

18Feb

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Spaghetti Meat Sauce Pressure Canning Recipe

Posted by Diane D

spaghetti meat sauce recipe with the canning diva

Yield: Approx. 7 quarts or 14 pints This is my go-to sauce when making a variety of meals requiring any red sauce base. My family’s favorite is Stuffed Shells using this sauce for the base and as its topper with cheese before serving. Prefer ground turkey rather than beef or...

23Oct

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Home Canning Legumes and Beans

Posted by Diane D

What is a Legume? A legume is a seed contained within a shed or a pod. Well-known legumes include alfalfa, clover, peas, chickpeas, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind. The legumes are of the Leguminosae family. When both the seed and the pod is consumed – as with green beans and snow peas...