• 1 gallon fresh apple cider or pure apple juice
• Recipe How To Make Apple Cider

Yield: 1-1/2 cups to 2-1/2 cups depending on desired thickness and patience.

1. ​​Pour the cider into a wide, heavy-bottomed, nonreactive pot.
2. ​​Bring it to a gentle simmer over medium-low heat. Do not hard-boil it. Leave the pot uncovered so the water can slowly evaporate.
3. ​​As it cooks, skim off any foam or impurities that rise to the surface.
4. ​​Continue simmering, stirring occasionally at first and more often as it thickens.
5. ​​Continue reducing until it reaches about 1/10 of its starting volume and becomes thick, glossy, and slow-flowing like molasses.
6. ​​One gallon of cider will generally give you about 1.5 to 2.5 cups finished product, depending on how far you reduce it.
7. ​​The finished molasses should be clear amber to deep golden-brown, thick enough to ribbon from a spoon, but still pourable.

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

• 2 tbsp butter or chicken fat
• 1 medium onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 3 cups cooked chicken, shredded or chopped
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 to 1 1/2 tsp salt, to taste
• 1 bay leaf
• 8 oz egg noodles (canning use an Amish thick noodle)
• fresh parsley (optional when serving)

Yield: about 5 quarts

1. ​​Melt the butter or chicken fat in a large soup pot over medium heat. Add the onion, carrots, and celery and cook about 6 to 8 minutes, until they begin to soften.

2. ​​Add the garlic and cook another 30 seconds.
3. ​​Pour in the chicken broth, then add the thyme, parsley, black pepper, salt, and bay leaf. Bring to a gentle boil, reduce the heat, and simmer about 15 minutes, or until the vegetables are tender.
4. ​​Add the cooked chicken and noodles. Simmer until the noodles are tender, usually about 7 to 10 minutes depending on the kind you use.
5. ​​Remove the bay leaf. Taste and adjust the salt and pepper. 

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

For the Sauce:

• 3 cups tomato sauce or 2 cans (10oz) tomato soup and one can of water. 

Yield: about 3 quarts | about 14 - 16 egg sized cabbage rolls

1. ​​Soften the Cabbage Bring a large pot of water to a boil. Cut the core out of the cabbage head. Place the whole head in the boiling water for about 5–10 minutes. As the outer leaves soften, peel them off with tongs. You want them flexible enough to roll without cracking. (Tip: If you have a deep freeze, freezing the cabbage head overnight and thawing it also makes the leaves perfectly soft without boiling!)
2. ​​Make the Filling In a bowl, mix the ground meat, cooked rice, chopped onion, egg, salt, pepper, and garlic. Mix it with your hands until it sticks together well.
3. ​​Roll Them Up Take a cabbage leaf. If the center vein is very thick, shave it down flat with a knife so it rolls easier. Place a 1.4 cup of meat mixture (about the size of an egg) at the stem end. Fold the sides in. Roll it up tight like a burrito.
4. ​​Place 1/2 cup of sauce in bottom of the jar. Fill quart with about 4 to 5 cabbage rolls. Pour 1/2 cup of sauce on top in each jar. 

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

• Peppers
• 3 pounds fresh jalapeños, sliced into ¼-inch rings
• Syrup
• 2 cups apple cider vinegar (5% acidity)
• 2 cups white vinegar (5% acidity)
• 4 cups granulated sugar
• 2 cups finely diced strawberries (fresh or frozen, thawed)
• 1 tablespoon garlic powder
• 1 teaspoon celery seed
• 1 teaspoon mustard seed
• ½ teaspoon turmeric
• ¼ teaspoon ground ginger (optional)
• ⅛ teaspoon cayenne pepper (optional, for extra heat)

Yield: about 8 half-pints

1. ​​Wash and slice the jalapeños into ¼-inch rings.
2. ​​Combine the vinegars, sugar, strawberries, garlic powder, celery seed, mustard seed, turmeric, ginger, and cayenne in a large stainless-steel pot.
3. ​​Bring to a rolling boil, stirring until the sugar has dissolved.
4. ​​Boil for about 10 minutes, stirring occasionally, until the strawberries soften and the syrup begins to take on a rich red color.
5. ​​Add the jalapeños and simmer for 4–5 minutes, just until slightly softened.
6. ​​Pack the jalapeños into hot half-pint jars using a slotted spoon.
7. ​​Ladle the hot strawberry syrup over the peppers, leaving ½-inch headspace.
8. ​​Remove air bubbles, adjust the headspace if needed, wipe the rims, and apply prepared lids and bands until fingertip tight.

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Yield: about 4 cups - wide mouth pints work best.

1. ​​Melt the butter in a medium saucepan over medium heat.
2. ​​Whisk in the flour and cook for 1–2 minutes to remove the raw flour taste.
3. ​​Slowly whisk in the milk and cream until smooth.
4. ​​Cook, stirring constantly, until the sauce begins to thicken.
5. ​​Reduce the heat to low.
6. ​​Add the cheeses a handful at a time, stirring until completely melted before adding more.
7. ​​Stir in the garlic powder, onion powder, smoked paprika, cayenne, and jalapeño juice if using.
8. ​​Taste and adjust the seasoning with salt and pepper.
9. ​​Serve immediately while warm.

• ½ pound browned ground beef - WB 3 hours - PC 75 min pints | 90 mins quarts
• ½ pound browned ground sausage - WB 3 hours - PC 75 min pints | 90 mins quarts
• ½ cup diced green chilies
• ¼ cup diced pickled jalapeños
• 1 cup Rotel-style tomatoes with green chilies (drained)
• ½ teaspoon cumin
• ½ teaspoon chili powder

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Yield: 1 quart

1. ​​Rinse the cracked nuts to remove any loose shell fragments or dirt.
2. ​​Place the cracked nuts into a large stockpot and add the water.
3. ​​Bring the mixture to a gentle boil.
4. ​​Reduce the heat and simmer for 20 to 30 minutes, stirring occasionally.
5. ​​Remove the pot from the heat and allow it to cool slightly.
6. ​​Pour the mixture through a fine mesh strainer lined with cheesecloth or a clean flour sack towel into a clean bowl or pot.
7. ​​Press or squeeze the solids to extract as much liquid as possible, then discard the shells and nut pieces.

Your hickory nut milk is now ready to use. As the milk cools, you'll notice a layer of rich fat rising to the surface. This is completely natural and one of the reasons hickory milk has been valued for centuries. Stir it back into the milk before using, or skim it off and save it as a flavorful cooking fat.

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

For every 1 pound of liver you will need: 

• Wide mouth pint jars or smaller
• 1 medium onion, sliced
• About 1 cup beef broth
• Milk, enough to cover for soaking
• Salt and seasonings to taste

Prepare the Liver

1. ​​Trim the liver and slice it into strips or pieces, depending on how you want it packed into the jars.
2. ​​Place the sliced liver in a bowl and cover completely with milk. Refrigerate and soak for 1-2 hours.
3. ​​Drain the liver and pat it dry. 
4. ​​Heat a skillet and quickly fry the liver. You are not trying to cook it completely through, just brown the outside and develop flavor. 
5. ​​Fry the sliced onions in the same pan until they begin to soften and brown.

Pack the Jars 

1. Layer the browned liver and fried onions in your jars. If the liver was cut into long strips, the strips can also be arranged upright with onions tucked between them. 
2. Leave the browned bits in the skillet, there is a lot of flavor there! 
3. Add a small amount of beef broth to the hot skillet and scrape up all those browned bits from the bottom of the pan. 
4. Divide this flavorful broth and the scraped-up browned bits among the jars. 
5. Add additional hot beef broth as needed, filling to the bottom of the neck ring for headspace. 
6. Wipe the rim and apply flats and rings. 

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver.

Yield: 5 - 6 half-pints

1. ​​Remove the stems from the peppers. Leave the seeds and membranes for a hotter sauce or remove some to tame it.
2. ​​Rough-chop the peppers and garlic. Put them in a pot with the vinegar, sugar, and salt. Bring to a boil, reduce the heat and simmer 20–30 minutes, until everything is very soft.
3. ​​Blend until completely smooth. For that silky bottled Sriracha texture, push it through a fine-mesh strainer after blending. Return it to the pot and simmer until it's the thickness you want.
4. ​​Taste it before jarring. More sugar will make it more Sriracha-like; more vinegar will make it sharper. Don't reduce the vinegar.

NOTE: Traditional Sriracha gets some of its characteristic flavor from fermenting the peppers first. Open a window before cooking those habaneros. Boiling habanero fumes in the kitchen is a mistake you generally only make once. 😂

Disclaimer: Recipes and methods are shared for educational purposes and may include traditional, historical, or home-developed food-preservation practices. Unless stated otherwise, they have not been evaluated or approved by the USDA. By choosing to use this information, you accept full responsibility for your decision and agree to the terms of our Liability Waiver

This is a rebel canning recipe. It does not follow USDA guidelines. Use at your own risk. 

📌 Note: Modern water bath recommendations for jams are often 5–10 minutes depending on elevation, acidity, and recipe style. Many modern recipes rely on higher acid levels and large amounts of sugar or commercial pectin for preservation. Traditional Amish and homestead kitchens process jams longer at 30 minutes when using older preservation methods with less pectin, lemon juice and sugar.