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5 Mormon Food Canning Recipes to Die For


A popular doctrine among Mormons is that of storing food for rainy days. While storing certain foods may be easy, there are those that need proper storage techniques if they are stay long after storage. One method of LDs food storage that is used by many Mormons is that of canning. It is no secret that canned food has a longer storage live than other types of foods. Find here listed some 5 Mormon food canning recipes that anyone can do at home.


10 Peeled tomatoes, 5 chopped Anaheim peppers, 5 chopped onions, 3 tablespoons minced cilantro, 3 cloves mince garlic, 1 cup apple cider vinegar and 1 teaspoon cumin. Reconstitute all ingredients.

Heat all ingredients in a pot and allow enough time for it to cook to a preferred texture. Fill jars with mixture making sure to leave some space. Process the salsa in bath canner.


Use chicken and chop it into favourable sizes for canning. If chicken is stuffed, chill it for atleast six hours before canning. Boil steam or bake meat as required and place in jars making sure to leave some space at the top. Process in a pressure canner

Spicy Pickled Carrots

Carrots, white vinegar, kosher or non iodized salt, honey, fresh or dried chilli peppers, coriander seeds, cumin seeds, bay leaf. Put ingredients together as you feel appropriate with the carrot being the most plentiful.

Pack carrots into canning jar, and add spices and herbs. Bring water, vinegar and honey to boil and pour over carrot. Ensure that the liquids cover the carrots also leaving some space at the top. Screw a canning jar lid is you intend to process the jar in hot water. This may not be necessary if you intend to refrigerate it.

Cantaloupe Preserve

Cantaloupe, sugar, honey and ground cinnamon. Peel cantaloupe and remove seeds. Cut into desired sizes. Place cantaloupe and other ingredients in a pot and cook in low heat. Cook until the preserves thicken as desired. Pour into canning jar and process in boiling water for atleast 15 minutes.


Pears are good for canning because they hold well through the canning process. Choose pears that are without blemish for canning. Core the pear removing the seeds, and slice to desired sizes. Place slices in acidulated water as you cut. Cook pears in water, syrup or juice as preferred. Fill canning jars as required leaving some space. Process in boiling water for at least 20 minutes.

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