18 responses to Amish Canning Recipes
  • *
    Comment on Pickled Eggs (August 23rd, 2013 at 12:24)

    Pickled Eggs

    My grandmother always loved to can and eat pickled eggs. I don’t think there was a family gathering that didn’t have them. Also used them to make pickled deviled eggs. I didn’t like them much but she sure did.

  • *
    Sandra Kathleen
    Comment on I love pickling - everything! (August 24th, 2013 at 15:47)

    I love pickling - everything!

    I can quite a bit, but I love to make pickles. Pickles I especially like are spicy pineapple sticks (I make these EVERY year!), watermelon pickle (with maraschino cherries), corn relish, zucchini relish, and bread & butter pickles.

    It sure would be nice to share the time it takes with a friend or two!

  • *
    Comment on recipe for canning peaches (August 29th, 2013 at 22:33)

    recipe for canning peaches

    I would love your recipes for canning peaches I found them in IFA in salt lake and I loved them
    hope u would help Thanks

  • *
    Comment on Recipe for Sweet & Hot pepper Relish (September 5th, 2013 at 14:27)

    Recipe for Sweet & Hot pepper Relish

    I found a jar of Sweet & Hot pepper Relish in Gillette Wyo, Loved it and have lots of peppers this year, hopefully you have the recipe, thanks

  • *
    Sandra Kathleen
    Comment on Apologies! (October 5th, 2013 at 20:29)


    Well, so sorry this reply is so late — I’ve been packing up–moving–and unpacking my Mom & Sis from FL to NC. I hope it’s not too late…but, there’s always next year.

    I’m also at a disadvantage, because I’M packing up to move from KY to NC, too, and it looks like I may already have packed my pickling cookbook! So, I’m relying on memory. I’ll post again with better directions as soon as I come across the book. 🙂

    Chock Full O’Nuts Pickled Peaches
    The peaches are peeled and pitted while being kept whole; try to keep the center as “tight” as possible, pulling the pit out through the stem of the peach. Put the prepared peaches into a citric acid solution to keep from darkening until all the peaches are prepared.

    After all the peaches are peeled & pitted, fill their centers with a mixture made from slivered blanched almonds, coconut, sugar, & cinnamon.

    Heat a sweet-sour mixture of vinegar & sugar (about 4c white vinegar to 6 c sugar) boiled for 5-10 minutes with cinnamon stick & whole cloves.

    Add the peaches and gently simmer until well-heated throughout.

    You process in a water bath for 25/30 minutes or let the pot set overnight, reheat to boiling, and process in the morning.

    Either way, carefully put the filled peaches into wide mouth pt jars, leaving about 1″ head space. Then, fill the jar with hot syrup to cover by 1/2″. Put crumpled plastic wrap on top of the peaches before sealing to make sure the peaches stay covered by the syrup. Wipe the rim and threads well before sealing.

    Jalapeno Jelly
    I use the recipe published by Sure-Jel. I use jalapeno peppers, but only red or yellow sweet peppers…usually sweet bananas and pasillo peppers instead of bell peppers.

    I love serving this over cream cheese with crackers. It makes a pretty holiday appetizer.

    I am looking for my Pickling cookbook to give over these recipes.

  • *
    Tom Miller
    Comment on What is a ping in the cucumber pickle recipe? (November 3rd, 2013 at 19:21)

    What is a ping in the cucumber pickle recipe?

    The cucumber pickle recipe calls for 1/2 ping of olive oil. WHAT is a ping?!!!

    • *
      Ann Patterson
      Comment on What is a "ping" (October 3rd, 2015 at 11:41)

      What is a "ping"

      Someone put their finger on the “g” key instead of the “h” key….thus ping instead of pinch 🙂

  • *
    Sandra Kathleen
    Comment on Amish Canning Recipes (November 3rd, 2013 at 20:03)

    i wasn’t the “author” of — only thing that makes sense as a typo…though, why they wouldn’t just say 1 cup (1/2 a pint!), I don’t know. 🙂

  • *
    Sandra Kathleen
    Comment on Found my pickle book! (November 3rd, 2013 at 20:15)

    Found my pickle book!

    If you’re interested in a pickle recipe for the peaches, let me know. a few days ago, I finished up 3 batches of sweet & hot pickle relish: basically, mix of
    1 part hot to 3 parts sweet ground.
    Mix in well 1 part onion, also ground or very finely minced.
    Mix in 2 T canning salt and cover with ice water. Let stand 10 minutes, drain thoroughly.

    Meanwhile, Boil equal amounts of sugar and vinegar for 15 minutes. For 5 ground cups of veggies (peppers and onion), it took about 4 cups of each.

    Add drained ground veggies, bring back to boil and boil 15-20 minutes longer. Fill, seal, and process jars for 15-20 minutes in a boiling water bath.

    These are absolutely delicious! Along with 2 batches of Pepper jelly, it was a great way to take care of 2 bushels of peppers! BTW, I don’t grow or use bell peppers in my recipes: I’ve found the Sweet Bananas, Gypsy, Giant Marconi, Ancho/Poblano, Pasillo, Cor d’Toro, and, of course, Jalapeno peppers, much more prolific, easier to raise, and more versatile in recipes.

  • *
    Kathy Wise
    Comment on Watermelon pickles (June 4th, 2015 at 10:35)

    Watermelon pickles

    Do you have a recipe for watermelon rind pickles? My husbands grandma made them every year and he wants to make them. Appreciate any help you can give me!

    • *
      Comment on Watermelon Rind Pickles (June 9th, 2015 at 18:03)

      Watermelon Rind Pickles

      Kathy, I don’t remember ever tasting Pickled Watermelon Rinds. You can Google Watermelon Rind Pickles.

      Betty Crocker’s Cookbook has a recipe for 4-day Watermelon Pickles. (1976 printing).

      Plain Cooking cookbook, 1974, has a recipe for Rosy Watermelon Pickles with cinnamon, cloves, sugar, vinegar, corn syrup, maraschino cherries, etc.

      Some recipes use watermelon rinds to make jams and jellies!

  • *
    Comment on A start for your watermelon rind recipe (June 9th, 2015 at 16:03)

    A start for your watermelon rind recipe

    I’ve never made this recipe. Maybe your grandfather can get some ideas of where to go from looking at this one. Good luck and enjoy!


  • *
    Mary Lynda O’Neal
    Comment on Amish Canning Recipes (September 9th, 2015 at 16:53)

    I would like to know how the Amish canned snap beans and for how in water bath? Like 20 minutes or more in water bath?

    Please let me know any info you can give me. I have tried it, but they always spoil!

    • *
      Comment on Snap Beans (September 21st, 2016 at 20:54)

      Snap Beans

      They are low acid and should NEVER be canned in boiling water. They require a pressure canner. Lots of people doing things the old way (where plenty of people got sick, and some died) because they’ve never had a problem, but the consequences can be serious. Additionally, produce has changed over the years and has different acid levels. Follow approved canning instructions and recipes only. You’re very lucky if you noticed the beans spoiled. Botulism isn’t always obvious and you can die from it.

  • *
    Comment on snap beans (September 9th, 2015 at 17:21)

    snap beans

    You are very lucky that they spoiled instead of making someone very ill or dead. Snap beans and many other vegetables are too low-acid to be safely canned with a hot water bath method. I know, many will said that their grandma always did it that way and never killed anyone. Only repeating what the experts say–only safe way is with a pressure canner that has it’s gauge checked for accuracy.

  • *
    Ann Patterson
    Comment on Green Tomato Relish (September 27th, 2015 at 15:28)

    Green Tomato Relish

    I have been looking for a recipe that I lost for green tomato relish. I have lost my copy, but I remember that it had green and red peppers in it, it was cooked on the stove, had a flour thickening and you added one jar of Miracle Whip, horseradish and yellow mustard. Everything I find on line never mentions miracle whip. Can anyone help? Reply to patt1522@yahoo.com

    • *
      Comment on Green Tomato Sandwich Spread (September 27th, 2015 at 17:02)

      Green Tomato Sandwich Spread



      Ann, these recipes have everything except the horseradish.

      • *
        Ann Patterson
        Comment on Thank you (October 3rd, 2015 at 11:39)

        Thank you

        Linda, Thank you soooooooo much. Ann

Leave a reply to Amish Canning Recipes


Resource List

Reliable information from one of the largest Amish sites on the web.

Join over 15,000 email subscribers to get:
Amish Community Info | Book Giveaways | Amish Writers & non-Amish Experts | More

Get email updates

100% Free | No Spam | Unsubscribe Anytime