You have an electric pressure canner, so now what are you going to do? Finding the best recipes can be rather difficult if you don’t know where to start. That’s where this article comes in; this article is going to go over some of the best electric pressure canner recipes that you can find so that you don’t have to do too much research to find the best ones.

Without further ado, here are some of the best electric canner recipes that you can try at home.

Canning Blueberries

Ingredients:

Recipe:

1. Get your blueberries; you can do this by going to the grocery store and picking some up.
2. Wash and remove all stems on the blueberries
3. Layer 4 cups of blueberries and cover with 1 cup of sugar in a large pot
4. Continue these layers until the pot is about 2/3 full. You don’t want to overcrowd the berries at all.
5. Let sit for about an hour, until the berries begin to glisten.
6. Turn the pot on medium-high heat, until the blueberries and juice begin to boil gently for 5 minutes.
7. Ladle into hot quart jars and place into pressure canner.
8. Process for 5 minutes on 5 pounds pressure. Allow the canner to cool, then remove and cool jars.
9. Test the seals. Any that didn’t seal should be refrigerated and eaten within a week or so.
10. Wipe down the rest of the jars and store in a cool, dry place for up to a year.

Canning Green Beans

Ingredients:

Recipe:

1. Snap off the ends of the green beans; these will get tough when canned, so it’s important to remove them. To snap them, grasp the end of the bean with one hand and bend. Where it bends naturally is where the bean “snaps.”
2. Remove the stem end
3. Snap all the beans into one-inch pieces. For uniformity in canning times, you want to get them as close to the same size as possible.
4. Place in a clean, hot canning jar.
5. Add boiling water on top, leaving 1-inch headspace.
6. Wipe the rim with a clean towel to remove any residue.
7. Add a new lid and clean band, screwed on finger tight.
8. Process in a pressure canner at 10-pounds pressure for 25 minutes for quarts, 20 minutes for pints.
9. Allow canner to cool, then remove jars. Let the canner cool on its own, and not by running cold water over it. This is for safety for you, the canner, and the jars inside.
10. After 24 hours, check the seals on the jars by pressing down on the lids. Any that “pop” back will need to be stored in the fridge and used within two days or reprocessed.

Spaghetti Sauce

Ingredients:

Recipe:

1. Wash the 30 pounds of tomatoes.
2. Remove cores and quarter the tomatoes.
3. Cook for 20 minutes, uncovered, in a large pan or pans to soften the tomatoes, stirring frequently.
4. Put tomatoes through a food strainer.
5. Cook tomatoes down to reduce the volume and make a thicker sauce.
6. While the sauce is cooking, you can do the rest of your prep work, like chopping up the rest of your veggies, filling the canner, and getting the lids and jars ready.
7. Put as much water as your pressure canner requires into the pot and add one to two tablespoons of white vinegar. Wash your jars in the dishwasher to keep them hot until you’re ready to fill and keep your lids in hot water.
8. Sauté in ¼ cup butter or olive oil until tender: onions, garlic, celery or green pepper, and mushrooms. Combine the sautéed vegetables and tomatoes. Add salt, black pepper, oregano, parsley, and sugar.
9. Bring to a boil, frequently stirring to avoid burning.
10. Reduce heat to a simmer, keep hot will waiting to process.
11. Fill jars, leaving 1-inch headspace. Adjust lids — process in a pressure canner for 20 minutes for pints, and 25 minutes for quarts.
12. Allow canner to cool and release pressure. Remove the jars and set on a towel. Let rest until cool or overnight. Remove rings and wipe any spills. Date and label and store in a cool, dry location, out of direct sunlight. Best used within 1-2 years.

Pectin Free Strawberry Jam

Ingredients:

Recipe:

1. Cut and remove stems from the berries, then cut each berry in half.
2. Place the cut berries in a bowl, just covering the bottom.
3. Layer 1 cup of sugar over the berries.
4. Repeat layers with berries and sugar until you run out of both.
5. Stir gently and allow the berries to release their juice. They will look bright and sparkly as they are juicing. This usually takes about 15-20 minutes to complete. The sugar will begin to dissolve as well during this time.
6. Place the berries, juice, and sugar into a pot with a heavy bottom and a lid. Make sure that the pot is at least 5 inches above the berries.
7. Cook on medium high heat until the whole mixture comes to a rolling boil, stirring constantly. This takes about 20 minutes.
8. You can add one teaspoon of butter to the boiling berries to help lessen the chance of them spilling over the sides of your pot.
9. Once the jam has reached proper consistency, remove from heat. Next, stir in lemon juice.
10. Ladle the jam into clean and HOT ½ pint jars, leaving ¼ inch headspace.
11. Carefully wipe the top of the jar with a damp towel to remove any mess. Then add your lid and band.
12. Screw the band on finger tight.
13. Place in the pressure canner and set to high pressure for 1 minute. When time is up, let the pressure naturally release.

References:
https://thehomesteadinghippy.com/can-green-beans/
https://commonsensehome.com/spaghetti-sauce-for-canning/
https://thehomesteadinghippy.com/how-to-can-strawberry-jam-without-added-pectin/
https://thehomesteadinghippy.com/how-to-can-carrots/