Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 4 1/2 cups mashed ripe pears
• 1/4 cup lemon juice
• 3 tbsp. fruit pectin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• 3 1/2 cups sugar
• 1 tsp. butter

Directions:

1. Mix mashed pears, lemon juice, fruit pectin, cinnamon, all spice, and nutmeg in a large pot; bring to a boil, stirring constantly.
2. Add sugar all at once, stirring, and bring back to a full rolling boil.
3. Boil for 1 minute. Mix in butter to settle foam
4. Sterilize the jars and lids in boiling water for at least 5 minutes.
5. Pack the pear jam into the hot, sterilized jars.
6. Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
7. Place liner pot in canner.
8. Place canning rack in bottom of the liner pot.
9. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
10. Press WB/Steam button on the control panel.
11. Press the TIME (+) to set time for 10 minutes.
12. Make sure the Pressure Limiting Valve is set to Exhaust.
13. Press Start button (DO NOT press Pressure Cook)
14. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
15. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 10 chicken breasts (10 cups, chopped)
• 2 cups onions (chopped)
• 4 tbsp. butter
• 4 cups carrots (chopped)
• 4 cups peas (frozen)
• 2 cups celery (chopped)
• 1 tbsp. salt
• 2 tsp. black pepper
• 2 tsp. celery seeds
• 2 tsp. garlic powder
• 1 1/3 cups Canning Gel
• 8 cups chicken broth

Note: Makes Approximately 7 quarts or 14 pints

Directions:

1. Boil chicken in water until cooked through for about 20 minutes.
2. Remove cooked chicken from water and place on a cutting board to cool. Reserve 6-8 cups of boiled chicken broth to be be used later.
3. Once chicken is cooled, chop into bite sized pieces.
4. In a large pot combine celery, onions and butter. Saute on medium heat until onions are translucent for about 8 minutes.
5. Add carrots, peas, chicken, salt, pepper and broth to the onion mixture. Bring to a boil, stirring often to avoid scorching the filling.
6. Take 3 cups of the reserved water from boiling the chicken, and using a whisk, whisk in Canning Gel. Add mixture to stock pot and mix well. Boil for about 5 minutes, stirring often. If mixture is too thick, in 1 cup increments, use the reserved liquid to give the filling a thinner consistency.
7. After filling has boiled for 5 minutes, remove from heat.
8. Ladle hot pie filling into hot jars and making sure to leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
9. Put liner pot in unit with wire rack on the bottom feet down.
10. Place filled jars in canner on wire rack.
11. Add 8 cups hot or cold water depending on temperature of contents and jars.
12. Plug in canner.
13. Close and make sure lid is in the CLOSED position.
14. Select High pressure canning for low acidic foods.
15. Press Time + and enter 75 minutes for pints and 90 minutes for quarts.
16. Set pressure limiting valve to Exhaust (regulator will be in a raised position)
17. Press Start to begin the process.
18. Control Panel LED display lights will rotate clockwise and can continue for up to 30 minutes.
    A. Steam will begin venting
    B. Once proper internal temperature is reached unit will beep and display will read E10 and the countdown will begin.
    C. When it reached E0 the canner will beep again.
    Note: Unit may bypass the E10 countdown if proper temperature has been reached.
19. Switch the Pressure Limiting Valve to Airtight. The canner will beep again and may continue to beep as it resumes it process to reach proper pressure.
20. Process time will start to count down. Your canner will release stem even though the Pressure Limiting Valve is set to Airtight, this is Normal and No reason for alarm. Once the process is complete the canner will beep three times and then will read OFF.
21. Unplug the canner and allow the temperature and pressure inside the canner to gradually decrease (60-90 minutes), do not manually release the pressure doing so will cause siphoning of the jars.

Note: If you see an ERR or EEE code displayed on your Control Panel LED Display at any time an error has occurred. IF this occurs, reprocess High acid ingredients, or treat as open and eat immediately. For Low acid foods, reprocess the ingredients or discard immediately. 

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 2 cups fresh blueberries (You can use frozen if you’d like)
• 1/3 cup water
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 1 tbsp. lemon juice
• 1/2 cup sugar

Directions:

1. In a non reactive pan, whisk together sugar and salt. Stir in the water and lemon juice.
2. Turn the heat to medium/high and stir in the blueberries. Bring to a boil.
3. Once boiling, cook for 2 minutes stirring constantly, scraping the bottom to prevent any burning.
4. Use an immersion blender or food processor to puree the syrup for a smoother, thicker syrup.
5. Stir in the vanilla extract, if using.
6. Heat jars in simmering water until ready to use, do not boil.
7. Wash lids in warm soapy water and set aside with bands.
8. Ladle hot syrup into a hot jar.
9. Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
10. Place liner pot in canner.
11. Place canning rack in bottom of the liner pot.
12. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
13. Press WB/Steam button on the control panel.
14. Press the TIME (+) to set time for 15 minutes.
15. Make sure the Pressure Limiting Valve is set to Exhaust.
16. Press Start button (DO NOT press Pressure Cook)
17. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
18. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 4 lbs of 4-inch pickling cucumbers
• 2 tbsp dill seed or 4-5 heads of fresh dill weed
• 1/2 cup salt
• 1/4 cup vinegar (5 percent)
• 8 cups of water
• 2 cloves garlic
• 2 tsp. red pepper flakes
• use garlic and red pepper flakes OR 2 tsp whole mixed pickling spices

Directions:

1. Wash cucumbers. Slice ends off cucumbers.
2. Place half of dill and spices on bottom of a clean, suitable container.
3. Add cucumbers to jars, then remaining dill and spices.
4. Add vinegar, water and salt to pan. Heat slowly to a boil and simmer for 5 minutes.
5. Pour brine over cucumbers in jars, leaving 1/2 inch of headspace.
6. Remove air bubbles and wipe jar rims. Place clean lids and rings on jars, to finger tight.
7. Place liner pot in canner.
8. Place canning rack in bottom of the liner pot.
9. In water bath setting the jars must be completely covered with water that’s at least 1-2 inches above the top of the jars.
10. Press WB/Steam button on the control panel.
11. Press the TIME (+) to set time for 15 minutes (pints) or 20 minutes (quarts).
12. Make sure the Pressure Limiting Valve is set to Exhaust.
13. Press Start button (DO NOT press Pressure Cook)
14. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
15. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 30 pc. medium tomatoes (quartered) They do not have to be peeled/any tomatoes will work
• 1 1/2 cups green peppers (chopped)
• 1 cup carrots (diced)
• 1/2 cup celery (diced)
• 1 pc. small onions (diced)
• 2-3 pc. garlic cloves (minced)
• 1/4 cup parsley (minced)
• 1 pc. bay leaf
• 1/4 cup sugar
• 1/4 cup lemon juice
• 1 1/2 tsp. salt
• 1 tbs. Worcestershire sauce
• 1 pc. medium jalapeno (diced including seeds)

Directions:

1. In a large pot cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley, and hot peppers for approximately 30-45 minutes or until veggies are breaking down. Remove bay leaf.
2. With your immersion blender, food processor, or upright blender work through the recipe until the contents are smooth.
3. Stir with your spoon to make sure you do not miss any bigger pieces.
4. To the pot add the sugar, lemon juice, Worcestershire sauce, and salt. Heat to a boil over medium, stirring frequently.
5. Ladle the mixture into your jars.
6. Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
7. Place liner pot in canner.
8. Place canning rack in bottom of the liner pot.
9. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
10. Press WB/Steam button on the control panel.
11. Press the TIME (+) to set time for 40 minutes.
12. Make sure the Pressure Limiting Valve is set to Exhaust.
13. Press Start button (DO NOT press Pressure Cook)
14. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
15. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• Roast or stew meat
• Potatoes
• Carrots
• Onions
• Salt
• Celery
• Beef Broth

Note: You do not need to use exact measurements for this recipe. 6 Quarts will need approximately 2 large onions, 6 stalks of celery, 1 carrot per jar, and 1-2 potatoes per jar.

Directions:

1. Place 1 tsp. of salt into each jar.
2. Layer beef, potatoes, carrots, onions, and celery in canning jars.
3. Add beef broth and making sure to leave about 1 to 1-1/2 inch headspace. Remove air bubbles and wipe jar rims.
4. Put liner pot in unit with wire rack on the bottom feet down.
5. Place filled jars in canner on wire rack.
6. Add 8 cups hot or cold water depending on temperature of contents and jars.
7. Plug in canner.
8. Close and make sure lid is in the CLOSED position.
9. Select High pressure canning for low acidic foods.
10. Press Time + and enter 72 minutes (1 1/2 hours)
11. Set pressure limiting valve to Exhaust (regulator will be in a raised position)
12. Press Start to begin the process.
13. Control Panel LED display lights will rotate clockwise and can continue for up to 30 minutes.
    A. Steam will begin venting
    B. Once proper internal temperature is reached unit will beep and display will read E10 and the countdown will begin.
    C. When it reached E0 the canner will beep again.
    Note: Unit may bypass the E10 countdown if proper temperature has been reached.
14. Switch the Pressure Limiting Valve to Airtight. The canner will beep again and may continue to beep as it resumes it process to reach proper pressure.
15. Process time will start to count down. Your canner will release stem even though the Pressure Limiting Valve is set to Airtight, this is Normal and No reason for alarm. Once the process is complete the canner will beep three times and then will read OFF.
16. Unplug the canner and allow the temperature and pressure inside the canner to gradually decrease (60-90 minutes), do not manually release the pressure doing so will cause siphoning of the jars.

Note: If you see an ERR or EEE code displayed on your Control Panel LED Display at any time an error has occurred. IF this occurs, reprocess High acid ingredients, or treat as open and eat immediately. For Low acid foods, reprocess the ingredients or discard immediately. 

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 3-1/2 lbs. pickling cucumbers (about 15 small to medium)
• 2-1/2 cups vinegar (5% acidity)
• 2-1/2 cups sugar
• 1/4  cup Bread & Butter Pickle Mix
• Onions (preference)

Directions:

1. Slice ends off cucumbers, then cut into 1/2 inch slices.
2. Combine vinegar, sugar, and Bread & Butter Pickle Mix in a medium saucepan and bring to a boil.
3. Pack based on your preference of the options above.
4. Leave about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
5. Place liner pot in canner.
6. Place canning rack in bottom of the liner pot.
7. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
8. Press WB/Steam button on the control panel.
9. Press the TIME (+) to set time for 10 minutes (pints) or 20 minutes (quarts).
10. Make sure the Pressure Limiting Valve is set to Exhaust.
11. Press Start button (DO NOT press Pressure Cook)
12. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
13. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 2.5 lbs. jalapeños
• 2 cups cups cider vinegar
• 4 cups sugar
• 1 tsp. turmeric
• 4 tsp. granulated garlic
• 1 tsp. ground cayenne pepper

Directions:

1. Wash and drain jalapeños.
2. Add the vinegar, sugar, and all the spices to a large pot
3. Bring to a boil. Then reduce heat and simmer for 5 minutes.
4. Add the jalapeños and simmer for 4 minutes.
5. Use a slotted spoon to load jalapeños into jars.
6. Fill jars with jalapeños,  leaving about 1/4 to 1/2 inch headspace. Remove air bubbles and wipe jar rims.
7. Once jalapeños are loaded into jars, turn the heat up under the syrup again and boil for 6 more minutes.
8. Ladle additional syrup over top of jalapeños in jars. Make sure you have enough head space.
9. Place liner pot in canner.
10. Place canning rack in bottom of the liner pot.
11. In water bath setting the jars must be completely covered with water that’s at least 2 inches above the top of the jars.
12. Press WB/Steam button on the control panel.
13. Press the TIME (+) to set time for 50 minutes.
14. Make sure the Pressure Limiting Valve is set to Exhaust.
15. Press Start button (DO NOT press Pressure Cook)
16. Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
17. Press Start again when the constant stream of steam is seen, the timer will automatically start.

CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.

When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 4 lbs. ground beef
• 3 cups onion (chopped)
• 1 1/2 cups bell peppers (chopped)
• 1/2 cup celery (chopped)
• 2 cups ketchup (any brand)
• 2 cups tomato soup
• 1 cup beef broth or water
• 1 tbs. salt, more less to taste
• 1 tsp. garlic
• 1 tsp. ground black pepper
• 1 tsp. yellow mustard

Tabasco Sauce to taste

Directions:

1. Brown the ground beef and make sure to drain off any fat.
2. Place the beef and remaining ingredients into a large pot. Stir well.
3. Bring to a boil and simmer for 5 minutes.
4. Fill jars with hot sloppy joe mix,  leaving about 1 to 1-1/2 inch headspace. Remove air bubbles and wipe jar rims.
5. Add 8 cups warm water and select “HIGH” setting.
6. Press the “TIME” button to set the canning recipe required process time. Keep Following the Care and Use Guide instructions for safe Pressure Canning (High & Low).

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

• 2 lbs. green, yellow, or purple string beans
• 2 cloves garlic or 2 tsp. minced garlic
• 1 tsp. red pepper flakes
• 1 tsp. yellow mustard seeds
• 4 dill sprigs
• 2 cups distilled white vinegar
• 2 tbs. kosher salt or 4 tsp. pickling salt

Optional: Jalapeños if you want spicy 

Directions:

1. Rinse the beans under cool running water and drain well. Make sure to trim the stem ends from the beans.
   If you are using pint-sized jars halve them and leave them whole if using quart-sized jars.
2. Add garlic, red pepper flakes, and mustard seeds to the jars.
3. Place the sprigs or dill down first into your jar, then stack the beans in, orienting them so that they will stand up straight. Pack the jars as tightly as possible.
4. Combine the vinegar, water, and salt in a small saucepan over high heat and bring to a boil. Pour the brine over the green beans, leaving about 1/4 to 1/2 inch headspace.
5. Remove air bubbles and wipe jar rims.
6. Add 8 cups warm water and use “Water Bath” setting for 10 minutes of processing time, following the Care and Use Guide instructions for safe water bathing.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

6 boneless chicken breast halves
1 lemon, peeled and sliced
5 whole cloves garlic, peeled
Salt and ground black pepper to taste
1 ½ tablespoons olive oil
1 teaspoons sugar
1 tablespoon red wine
1 tablespoon white wine
½ can of cream of chicken soup
3 sprigs fresh rosemary, stemmed and separated

Directions:

1. Place chicken in pot. Add lemon rounds and garlic. Sprinkle with salt and pepper. Drizzle chicken with olive oil. Add sugar, red wine, white wine, soup, and rosemary. Put lid on Smart Cooker/Canner and lock in place.
2. Set Smart Canner/Cooker to Pressure Cook on High for 16 minutes. When timer counts down to 0, allow Canner to naturally release pressure by turning valve to EXHAUST position.
3. Gently remove chicken from Canner and spoon extra sauce over chicken.

The middle of summer is the perfect season for fresh strawberries. Red, sweet, and juicy strawberries are a great healthy snack and can be used in many different recipes– like this strawberry jam. Your NESCO Smart Canner can be used to water bath your jars to make them safe for long-term storage, and it’s so much easier than you think!

Simply cook the strawberries with the “Brown” function of your Canner, then add a few more ingredients, put it all in jars and process. It’s that easy to impress your family and friends with your homemade jam.

Your Key Ingredient:

NESCO Smart Canner

Grocery Ingredients:

3 pints strawberries, stems removed, sliced
1/4 cup orange juice, no pulp
3 tablespoons pectin
4 cups white, granulated sugar

Directions:

1. Using “Brown” function on your Smart Canner, cook strawberries for several minutes. Use a potato masher to smash berries.
2. Stir in orange juice. Slowly add pectin, stirring as you add.
3. Bring the mixture to a boil, stirring continuously.
4. Add sugar and continue to stir and boil for another two minutes before removing inner pot from Canner.
5. Skim off any foam that has accumulated.
6.  Ladle strawberry mixture into warmed jars (tip: a NESCO Roaster is great for warming jars) and tighten to finger tight, leaving about 1/4 to 1/2 inch headspace.
7. Rinse out inner pot and place in Smart Canner. Add jars, stacking as necessary.
8. Add 8 cups warm water and use “Water Bath” setting for 10 minutes of processing time, following the Care and Use Guide instructions for safe water bathing.