Vanilla Strawberry Sauce 

NOTE: Serve over pancakes, waffles, or ice cream. 

Makes 6 to 7 half pints 

5 pints strawberries, hulled and sliced 

1 and 3/4 cups sugar 

1 cup water 

3 tbsps lemon juice 

2 vanilla beans, sliced lengthwise or 2 tsps real vanilla 

Measure 3 cups of sliced strawberries into a glass bowl or chop up in a food processor (do not puree them)

Combine water and sugar in a large pot over low heat. Stir until sugar is dissolved. Add crushed berries and bring to a boil. 

Reduce to a simmer and cook for 7 minutes. Stir frequently. 

Add remaining strawberries and lemon juice. 

Scrape vanilla bean seeds from pod into pot or add 2 tsps of vanilla. 

Bring the mixture back to a boil and cook for 3 minutes. 

Ladle into jars to 1/2 inch headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 minutes

Valentine's Chocolate Sauce

Found on Canning Craze

1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: 

In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. 

Reduce sauce for another 15 minutes until slightly thickened. 

Ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles. 

Hot water process for 15 minutes.

Tropical Topper or Tart Filling 

Yield 1 quart or 2 pints 

3 cups chunked fresh pineapple 

3/4 cups shredded coconut 

1 cup sugar 

1/4 cup + 1 tbsp. Clear Jell 

2 cups Orange Juice 

Preparation: Cut, core, and cube a fresh pineapple. Make sure to remove any of the core and the eyes. 

Cooking: Combine orange juice, sugar, and Clear Jel in a large stainless steel pot. Stir and cook over medium high heat until mixture thickens and begins to bubble. To keep a smooth consistency use a wire whisk if available. Boil sauce 1 minute stirring constantly. Remove from heat. Filling and 

Processing: Fold in coconut and pineapple chunks. Fill hot jar (or two pints) without delay, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process immediately. Process in a water bath canner for 20 minutes at a full rolling boil. 

Note you will have some expansion in the jars because of the Clear Jel. 

Make sure to measure the 1" headspace! Also you could use pineapple juice instead of orange juice.

Tropical Pineapple Sauce 

Makes 4 half pints 

8 cups finely diced, very ripe pineapple; about 2 pineapples 

2 cups white sugar 

1 cup brown sugar 

6 stalks fresh mint, rinsed and tied into a bundle 

Juice of one lemon 

1/4 cup dark rum 

Dice pineapple into 1/2-inch pieces, removing any brown eyes. Combine fruit, sugars, mint and lemon juice. Cover and leave on the counter for 1 hour.

Stir pineapple mixture and discard the mint. Add mixture to a heavy nonreactive pan and simmer slowly, stirring regularly, for about an hour, until sauce is very thick and clear and has reached 220 degrees. Add rum. Stir until mixture is thick and clear again, about 5 minutes. Sauce will keep 3 months in the refrigerator or a year if processed. To process, ladle hot sauce into warm jars, leaving 1/2-inch of headspace. Run a plastic knife gently around the inside of the jar to remove any air bubbles. Recheck the headspace. Wipe jar rims clean with a damp towel. Place the lids on the jars, screw on the rings. Process in a boiling water bath canner for 15 minutes. .

Sweet Cherry Topping 

5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased) 

¼ cup water 

2 cups sugar 

1 pouch liquid pectin (3 fl. oz.) 

Yield: 2 pints 

1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions. 

2. Wash cherries well under running water; remove stems and pits. Cut cherries in half. 

3. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water. Heat over medium-high heat while stirring to prevent sticking and scorching. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes. 

4. Mash cherries with a potato masher. Then stir in 2 cups sugar thoroughly. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute. 

5. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined. Skim foam from top. 6

. Pour hot cherry topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands. 

7. Process in a boiling water canner for 15 mins for pints and half pints. Let cool, undisturbed, 12 to 24 hours and check for seals.

Strawberry Sauce

Found on 4.bp.blogspot

Strawberry Port Sauce 

NOTE: Good on pancakes, ice cream, or shortcakes. 

Makes 6 half pints 

5 cups whole small firm strawberries (or large strawberries either halved or quartered depending on size) 

4 cups sugar 

3 tbsps lemon Juice 

1 pouch liquid pectin 

1/2 bottle port wine (you can use white wine, red wine, or sherry) 

Stir the berries, sugar & lemon juice together in a large bowl. Cover & let stand at room temperature for 4 hours, stirring from time to time. 

Put the berries & sauce into a large enamel or stainless steel saucepan. Bring to a boil over high heat & allow to boil rapidly for 2 minutes while stirring (boiling should continue during stirring). Remove from heat & stir in the pectin & port. 

Ladle into jars to 1/4-inch headroom, wipe rims, and assemble lids. Process in boiling water for 10 minutes. Turn off heat & let sit for 5 minutes.

Strawberry Caramel Sauce 

NOTE from author: I made this last year. When I first made it I was not that impressed with it. Just wasn't anything special. So it set on the shelf, was gonna stick it in gift baskets but forgot to use them. Well I opened a jar (because I had 12 of them sitting there, I canned them in quarter pints), and got a spoon and tasted it. Have to admit it is a lot better since it has "aged" or mellowed. I used it on ice cream as a topping. There is not a strong taste of strawberries or the "zing" of the strawberries at all. Was pretty mild. It was pretty good, so I may make some more....lol 

Yield - 2 half pints 

1 pound strawberries 

1-1/2 cups granulated sugar 

3/4 cup water 

juice of 1 lemon or 2 tbsps of bottled lemon juice 

Remove leaves and hulls from strawberries. Place cleaned and hulled strawberries in a blender and puree until smooth. Set aside. 

Combine sugar with water in a small sauce pan. Place over medium-high heat and simmer for 10-15 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup, instead hold the handle of the pot and gently swirl it to move things around. 

Once the syrup has reached 250°F, remove the pot from the heat and stir in the strawberry puree and the lemon juice. It will bubble, spatter, and appear to seize up, so take care. 

Stir puree into the sugar until it is a smooth sauce and return the pot to the heat. Continue stirring and cooking, until the sauce reaches 218°F. 

Remove caramel from heat and fill jars, leaving 1/2 inch headspace. Wipe rims, assemble lids, and process in a boiling water bath canner for 10 minutes.

Spiced Banana Sauce 

Ingredients: 

10 ripe bananas, peeled and diced 

7 Tbsp. lemon juice 

1 tsp. fruit fresh (optional) 

3 C. granulated sugar 

2 C. dark brown sugar 

1 tsp. ground cinnamon 

1 tsp. butter 

2 Tbsp. powdered pectin 

2 tsp. rum extract 

Step 1: Dice the bananas and place in a large pot. If you are canning this, get your canner, jars, and lids ready. Sprinkled the lemon juice over the bananas and stir. I did not use fruit fresh for this recipe, not because I didn't want to, but because I thought I was out. As it turns out, I had a whole new jar tucked away in my pantry. Oh well! If you are using fruit fresh, sprinkle it in with the bananas and lemon juice, and stir to coat the bananas. 

Step 2: Add the sugars, cinnamon, and butter. Heat on medium sugar is dissolved. 

Step 3: Bring the mixture to a boil. Once at a boil, add the pectin. Return the mixture to a boil and boil hard for 2 minutes. Remove the pot from the heat and stir in the rum extract. Let the mixture sit for about 5 minutes before ladling into hot jars. 

Step 4: Fill the jars to 1/4″ headspace. Put on the lids and screw bands and place in a water bath canner. Process for 10 minutes.

Rhubarb Sauce 

Rhubarb sauce is just like applesauce, just less sweet and on the tart side. This will be a great side for pork or chicken dishes or even as an ice cream topper. 

Ingredients - 

Pulp from 12 Cups cooked and pureed Rhubarb 

2 Cups Sugar 

For Rhubarb Pulp: 

Place 12 cups of finely chopped rhubarb in large stock pot with one cup water. Slowly bring to boil. Reduce heat to medium, cover, and let simmer 10 minutes. Remove from heat. Using stick blender puree rhubarb. Combine pulp and sugar in large stock pot. Heat mixture over medium heat to near boil. Remove from heat, ladle into hot jars to 1/2 inch headspace, cover, and process in water bath canner for 15 minutes.

NOTE: You can add Cinnamon to taste if desired.

Raw Sprinkles

Found on Canning Craze

Zest of 2 oranges 

Zest of 2 lemons 

Zest of 2 limes

Directions: 

Crumble the raspberries into pieces, and zest the lemons, limes, and oranges. Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees. The raspberries should be completely dehydrated, with no moisture left. 

Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit. You're done! 

My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings. If well dried, the sprinkles should keep in the cupboard for a couple of months. 

Use on ice creams, cupcakes, puddings, doughnuts, or anything else that needs a little bit of snazzing up!

Praline Ice Cream Sauce

Found on nellsoldfashionrecipes

1/3 cup dark brown sugar 

1/2 cup water 

1-1/2 cups pecans 

1 teaspoon vanilla 

Combine syrup, sugar, and water in a medium saucepan over medium heat. Bring to a boil; boil for 1 minute. Remove from heat; stir in pecans and vanilla. 

Pour syrup into hot jars, leaving 1/4 inch headspace. Adjust caps. 

Process 10 minutes in a boiling water bath.

Pomegranate Sauce

Found on freshpreserving

* 4 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE pomegranate juice, lemon juice and sugar in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer until reduced by half.

3. LADLE hot sauce into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4. PROCESS filled jars in a boiling water canner 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: To juice pomegranates, roll room-temperature fruit on a counter top, pressing it firmly to soften without breaking the skin. Holding the pomegranate over a fine sieve set over a bowl, use a sharp knife to cut out blossom end (crown), including the pith. Juice will begin to spurt out as soon as you puncture the skin. Using your hands, squeeze juice and seeds into sieve. Open the fruit the fruit and, using a small spoon, scrape remaining seeds into sieve. Use the back of a large spoon to press out any remaining juice from seeds.  

Note: Wear rubber gloves to keep your hands from being stained.

Peach Rum Sauce

Found on freshpreserving

A spoonful of this delicately flavored, luscious sauce turns ordinary desserts into memorable treats. It's particularly good warmed and served with ice cream.

Makes about 7 (8 oz) half pints

YOU WILL NEED:

* 6 cups chopped pitted peeled peaches, treated to prevent browning and drained

* 2 cups lightly packed brown sugar

* 2 cups granulated sugar

* 3/4 cup rum

* 1 tsp grated lemon zest 

* 7 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes.

3. LADLE hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

4. PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Peach Chocolate Dessert Sauce 

INGREDIENTS 

3 and 1/2 lbs peaches (3 lbs net), peeled, pitted, and broken into large chunks 

2 cups sugar 

1/2 cup chocolate liqueur 

4 tbsp bottled lemon juice 

1/2 cup sifted unsweetened cocoa 

1/4 tsp sea salt 

citric acid or lemon juice (to prevent browning) 

Peel peaches by scoring an X into the blossom end of each peach, then dipping in boiling water for 1 – 2 minutes, followed by an ice-water bath. Slip the peels off once the peaches are cool enough to handle (about 30 seconds in the ice bath should do it). Let peaches remain in the ice bath until fully cool, then transfer to a large bowl filled with cold water and 1 tsp citric acid (or 1/4 cup lemon juice).

Add sugar, chocolate liqueur and lemon juice to a large bowl. Slice peaches around the perimeter and twist to break in half and expose the pit (for very soft peaches, you can simply break the flesh apart with your hands and drop the chunks in the bowl, removing the pit as you go). Remove pit and coarsely chop or break up peach halves; add to the bowl with the sugar and liqueur, tossing occasionally to cover the peaches. Once the last peach is added, mix well, cover tightly, and mash. 

Transfer the peach mixture to a colander suspended over a large bowl. Add the drained peach chunks to the bowl of a food processor (in batches, if necessary) and pulse a few times until peaches are finely chopped, but not pulverized. Reserve. 

Transfer the collected peach juice to a large, high-sided stockpot (the sauce will spit). While bringing to a boil over high heat, add cocoa and salt and whisk to combine. Continue to boil, stirring occasionally, until the liquid becomes syrupy, starts bubbling thickly, and reads 220 degrees F on an instant thermometer, about 15 minutes. (Taste at this point and add sugar or lemon juice to your taste). 

Add chopped peaches and return to a boil. Continue to boil over high heat, stirring frequently until sauce thickens, volume is reduced about 1/3rd, and sauce spits angrily when a spoon is scraped across the bottom of the pan, about 15 – 20 minutes. 

Ladle hot sauce into hot, sterilized jars to 1/4-inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath. 

Yields about 5 and 1/2 cups (four 8-oz jars and three 4-oz jars).

Chocolate Strawberry Sauce 

Makes 6 - 8 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp powdered pectin 

4-1/2 cups crushed strawberries 

6-3/4 cups granulated sugar 

4 Tbsp lemon juice 

Directions 

Mix the cocoa powder and pectin in a small bowl and set aside. Mix the strawberries and lemon juice together in a sauce pot. Add the pectin mixture to the strawberry mixture while whisking the entire time. Heat the mixture until boiling. Stir frequently. Quickly add the sugar to the mixture and bring back to a boil while stirring frequently. Boil hard for 1 minute. Take the mixture off the heat,

Ladle the strawberry mixture into the hot sterile jars. Leave a 1/4" headspace. Remove air bubbles. Place the lid on the jar. Screw the band onto the jar until fingertip tight. 

Process in a boiling water canner for 10 minutes. Remove the jars from the canner and allow them to cool completely for 24 hours.

Chocolate Sauce

Ingredients 

1-1/2 cups water 

3 cups sugar 

1-1/2 cups Dutch-processed cocoa 

1 tablespoon vanilla extract 

1/4 teaspoon kosher salt 

2 tablespoons light corn syrup 

Cooking: In a small pot, on medium heat bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce for another 15 minutes until slightly thickened. 

Filling the jars: On a dishtowel place your hot jars. Using your funnel in each jar ladle the mixture into the jars leaving 1/4” head space. Remove air bubbles and refill to the proper head space if necessary. Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand to extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight."

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dish towel in a place that they will sit overnight to cool. Do not touch or move them till the next morning. Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. 

Makes 2- 3 half pints depending on how much you reduce the recipe.

Chocolate Raspberry Sauce 

Makes 6 half pints 

1/2 cup sifted unsweetened cocoa powder 

6 Tbsp Pectin (abt 2 boxes) 

4-1/2 cups crushed red raspberries 

6-3/4 cups granulated sugar 

4 Tbsp. lemon juice 

COMBINE cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside. 

COMBINE crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. 

LADLE hot raspberry sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude.

Boozy Peach Sauce 

Found on preservedandpickled.blogspot 

NOTE: Just a splash of this lusciously sweet treat turns ordinary vanilla ice cream into a heavenly dessert. Delicious warmed and drizzled over traditional pound cake, as a sweetener for your smoothies, or a glaze for your pork roasts, chicken, or duck: like many home preserves the possibilities are endless. 

Makes 3 - 4 pints. 

INGREDIENTS 

6 cups chopped pitted Peaches 

2 tablespoons Lemon Juice 

2 cups lightly packed Brown Sugar 

1 cup Raw Sugar 

3/4 cup Brandy 

1 tsp grated Lemon Zest 

DIRECTIONS 

Prepare your boiling water canner. 

Sterilize jars, set lids in simmering water until ready for use. Set bands aside. 

When chopping your peaches, toss with Lemon Juice to keep from browning. 

Combine Peaches, Sugars, Booze and Lemon Zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. 

Reduce heat and simmer gently, stirring occasionally, until thickened, about 20 minutes. 

Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. 

Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 

Process filled jars in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal. 

Store in dark cool pantry for a year. 

Makes 3 - 4 pints.

Blackberry And Apple Syrup

Found on Vicki's Canning World

2-1/3 cups apple juice 

Granulated sugar -- see * Note 

1/2 cup lemon juice 

* Note: Measure the juice. For each 2-1/3 cups juice, measure out 1 cup sugar. 

Combine the berries and apple juice in a large nonaluminum saucepan. Bring to a boil and simmer over very low heat for 20 minutes or until the fruit is soft. Mash with a potato masher. Line a sieve with several layers of damp cheesecloth. Strain the juice into a nonaluminum bowl. 

Gather the corners of the cheesecloth and lightly squeeze to extract as much juice as possible. Pour the juice back into the saucepan, add the sugar and stir over low heat until the sugar has completely dissolved. Stir in the lemon juice.

Bring the mixture to a boil and simmer for 5 minutes. Cool for at least 5 minutes, then pour into clean hot jars or bottles. Or pour the syrup into ice cube trays, leaving enough room for expansion. When frozen, turn the cubes out into plastic bags and keep in the freezer. 

For longer storage: Ladle the hot syrup into 1 hot, clean canning jar at a time (for this recipe, you will probably use either four half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce jar on hand in case it's needed), leaving 1/2- inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes.