How to Fight Mobs in Minecraft

You're exploring this really cool cave system, and you're finding loads of coal, iron and gold. You mine another block, and jump as lava starts pouring through. Backing up, you barely notice as you approach the edge of a ravine and fall. When you land, you quickly drink some potions to recover. That's when you notice the shapes in the dark. A low growl here, a hiss there. You begin to realize that you're not alone.

Does that sound like you? Having trouble killing those mobs? Well this article will teach you various combat techniques used by experienced players everywhere to wipe them off the face of the, er, game!

EditSteps

Preparation

1. 1
   Grab a sword of any kind (preferably stone or better). Get some armour, too. If you have one, take a bow, and maybe a couple of tamed wolves. Also get some torches. If possible, get your equipment enchanted.
2. 2
   Wait until it's dark. Set the difficulty to Easy or above if you haven't done so yet. Put your weapons, food and potions on your hot bar and place some torches around you.
3. 3
   When mobs begin to spawn, ready your weapons and prepare for battle!

The Zombie

The zombie is the easiest hostile mob. It will walk towards you slowly and burn up in the day.

1. 1
   Walk close to the zombie and let it come to you. Once it is within two blocks, critical hit it (jump and strike). You do not have to retreat after hitting it as it is very slow.
2. 2
   Repeat this process until the zombie is dead. Look around and make sure there are no more mobs around. Proceed to collect the experience and any drops, like rotten flesh.
3. 3
   If fighting several zombies at once, do run towards them and spam. This knocks them back several blocks. Also, when focused on you, a zombie will not attack a tamed wolf that is attacking it.

The Spider

The spider is more dangerous than the zombie by a lot. They can scale walls and will jump while attacking. They become passive in the day.

1. 1
   Let the spider come to you. Be warned, as the spider jumps and scales walls. Instead of the regular approach, start with a running hit to knock it back.
2. 2
   Proceed to charge forward and spam in the general direction of the spider. You will take some damage from this. However, you also have the choice of another running hit followed by a critical.
3. 3
   Look around to make sure there are no other mobs around. Collect the experience and whatever item(s) it may drop, like string or spider eyes.

The Skeleton

Skeletons have bows that they shoot you with. It is fairly easy to dodge arrows when further away, but more difficult when closer up. As with zombies, they will burn when in contact with direct sunlight.

1. 1
   If possible, snipe the skeleton with your bow. Otherwise, run towards it in a zigzag formation and do a critical hit.
2. 2
   Catch up to it and spam. Try to block (right mouse) the arrows when you're close, as the chances of dodging now are minuscule. Try and determine what time the skeleton will fire based on how fast it was firing before.
3. 3
   Collect the experience and whatever item(s) it may drop, like bones and arrows.

The Creeper

The creeper is one of the most dangerous mobs at night. Their navigation AI is very good, and they will explode when you get too close. They are unaffected by daylight.

1. 1
   Snipe it to death. If you do not have a bow, try to get it in an open area. Do a running hit on it and back up.
2. 2
   Repeat. If the creeper starts flashing, get away from it until it either stops or explodes. If you kill it, collect the experience and the item(s) it may drop, like gunpowder.
3. 3
   Note that there is also a charged creeper. When a creeper is hit by lightning, it has a bluish aura surrounding it. When it explodes, it causes ten times the damage of normal Creepers. You get rid of a charged creeper in the same way as a normal creeper.

The Spider Jockey

The spider jockey is very dangerous. It is created when a spider spawns with a skeleton on the back. Spider jockeys should be avoided, as they have no special drops.

1. 1
   Go for the skeleton first. Run in a zigzag motion. Spam click in the general direction and try to use running hits, and block right after. Once the skeleton is dead, go for the spider.
2. 2
   Kill the spider using regular methods. Collect the experience and item(s).

The Enderman

Endermen are tall and black. They can teleport and hit very hard. However, they are damaged by water and will usually die in the rain.

1. 1
   Spot the enderman. Do not make eye contact with it (hovering the cross over its upper body). There are three ways to kill the enderman.
2. 2
   Run towards it. Jump and crit it, and keep critting it. If it teleports, look for the trail of particles and it will lead you to the enderman, who is most likely attacking you. Repeat and kill.
3. 3
   If you don't have good armour, get some tamed wolves (at least five). Do the first hit as a crit and let the wolves finish it. Feed your wolves after, as they will probably be injured from the enderman's attack.
4. 4
   Step in water and make eye contact. The enderman will try to teleport to you, but will be damaged by the water and teleport away. Repeat until dead.
5. 5
   Collect the experience and the drops, like an enderpearl.

The Slime

The slime lives deep underground. They will spawn only in large areas. Encountering a slime is very rare for new players.

1. 1
   Approach the slime and perform several criticals. Be careful when killing the large ones, as they will split. Once the slime is dead, back uup a bit. Note that each one splits into smaller slimes.

• When encountering a small slime, one hit from a sword will kill it. The little ones do no damage. Note that these will drop slime balls.
• For a medium slime, it will will split into small slimes. Kill the smaller ones. Medium slimes cause mild damage.
• For the large one, it will split into a medium slime, then kill as for medium slime. Large slimes cause moderate damage.

1. 1
   Collect the drop (slime balls) and experience.

The Silverfish

The silverfish is a small mob that can be found in strongholds. They hide in blocks. If you break the block they hide in, it will pop out and attack. So will every other silverfish around it.

1. 1
   Use your fists to hit the block. If it seems to break too quickly, stop, because there is a silverfish in the block. If this doesn't happen, you are safe.
2. 2
   Place some TNT next to the block and blow it up. This guarantees that the silverfish will not attack you. Proceed normally.
3. 3
   In the event that you are confronted by a swarm, you have two options. Of course, you can try taking them with your sword, but as they are small and fast, this is not recommended to inexperienced players.

• Turn and run. Do not stop until you are a reasonable distance. Block up the way you came with dirt. Return later.
• Get on high ground (at least 2 blocks high) and place lava below you. This should take care of the silverfish that are chasing you.

1. 1
   Go on through the stronghold. Collect the experience, if there is any.

The Zombie Pigman

The zombie pigman is a mob found in the Nether. They act like zombies, but travel in groups and are neutral. If you attack one, every zombie pigman around you will become aggressive. Zombie pigmen also can appear in the normal world, when lightning strikes a pig. However, this almost never happens.

1. 1
   Look around and note the position of the pigmen around you. Attack one with a critical hit. If you are good, try fighting in third person view.
2. 2
   Get to one side of the horde. Try not to run around, as this will attract more pigmen. Watch your step, as one misstep can send you plummeting into lava. Do not let them surround you.
3. 3
   Run and hit any pigmen who are too close. A knockback sword is usually better for this, as if you run too far, you will be surrounded. Lead the horde around in circles, hitting them. Do not wander too far, as you will likely attract other swarms.
4. 4
   Kill the entire horde one by one. Collect the experience and whatever drops they may leave, like cooked porkchop or gold nuggets.

The Blaze

Blazes are another nether mob. They are commonly found in Nether fortresses beside their spawners. Blazes are very difficult to fight. They can fly and shoot unblockable fireballs in sets of three. Blazes are usually killed for blaze rods, used to make eyes of ender.

1. 1
   Enchant your bow. If you want a quick fight, this step is almost mandatory. A bow is one of the easier ways to kill a blaze, seeing that they can fly. Also obtain some snowballs and some pumpkins. It is a good choice to store the snowballs as snow blocks, and will save time.
2. 2
   If you have a brewing stand, you can make fireproof potions which will make you invulnerable to the blazes' fire attacks. (and lava) Brewing directions can be found here: http://www.minecraftwiki.net/images/1/12/MinecraftPotionsClean.png
3. 3
   Set the difficulty to peaceful once you reach the spawner. Make snow golems around it (two snow blocks and a pumpkin). Also build a small 3 block high wall out of cobble. It doesn't have to be too long, and should have a small roof.
4. 4
   Get behind the wall and set the difficulty to Hard. Start charging your bow. Do not try to shoot the blaze until your bow is fully charged.
5. 5
   Quickly move from the wall with your fully charged bow and fire at the blaze. Be sure that you are close to the end of the wall so you can hide faster. If a blaze is waiting for you on the "safe" side, kill it with snowballs.
6. 6
   Shoot at the blaze. Get behind the wall and start charging your bow again. Repeat until the blazes are dead.
7. 7
   Collect the experience and drops. You may have to build your way to the drop, as blazes fly. Set the difficulty to peaceful. Rebuild any fallen snow golems and continue.

The Ghast

Ghasts are mobs that fly around in the Nether. They appear to be large floating squids, and will shoot exploding fireballs at the player. They used to do very limited damage, but now can kill in a few hits. They have a massive attack range and can shoot at you from very far away.

1. 1
   Aim for the tentacles. For some reason, arrows shot at the face will simply pass through the body. It has very low health, but may be hard to kill as it can attack from a hundred blocks away, making it very hard to hit.
2. 2
   Either dodge the fire or spamclick with your sword to deflect it. Fireballs are easy to deflect, and can kill a ghast if you hit the ghast with it. Don't count on it though, and still use your bow as your primary weapon.
3. 3
   Seeing that ghasts can fly, you will need to build bridges to get to the drop (gunpowder and ghast tears) and experience. Collect them. Also, it is a good choice to build it out of cobblestone, as ghasts are capable of destroying netherrack.

EditTips

• Bring more than one sword, in case one fails.
• Always keep your hunger bar over 90 percent to be able to recover.
• Feed any tamed wolves you bring after battle.
• There is a small spider called the Cave Spider, which is fairly similar to the normal Spider but can poison you; milk is an antidote to the poison. They are only found in abandoned mineshafts.
• If you hit a wolf while it is still wild, its eyes glow red and will try to go after you. You need to run.

EditWarnings

• Look around after fighting a mob. There may be others around, and the last thing you need is a creeper killing you from behind.
• Never go out without a set of armour.
• Do not bring wolves or fight creepers while in third person view, as this usually leads to something bad happening.
• Snow golems do not damage mobs in the normal world.

EditThings You'll Need

• A stone sword or better (highly recommended)
• A set of armour (recommended)
• Water bucket (optional)
• Bow and arrows (recommended)
• Tamed wolves (optional)
• Food and potions (recommended)

80+ Recipes For Home Canning: {Fruits & Vegetables}

Today’s Recipe Hit List is a handy reference sheet listing dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted).

It's Satisfying To Stock Up The Pantry With Canned Goods

This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for.

If you’re more interested in jams, jellies and spreads, many have been already organized on other pages here (with some fruit butters and sauces referenced in the main alphabetical list below):

• 100 Jams, Jellies & Marmalades
• 20 Freezer Jams
• 10 Pie Fillings
• Making Relish

Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.

Freebie Alert: Label your freshly packed and sealed jars with these free printables.

*Some recipes are similar to each other but still included because of the tips, slight ingredient tweaks or quality of tutorial each has to offer. Have fun!

Apples:

• Spiced Apples: Apples are grated (including peels), ingredients include sugar, Ceylon cinnamon, ground ginger, freshly grated nutmeg, ground cloves, Citric Acid. From Mrs. Wheelbarrow’s Kitchen.
• Also see this list of applesauce recipes and this collection of apple butters.

Asparagus:

• Herbed Pickled Asparagus: Yields 4 pints, ingredients include white wine vinegar, water, granulated sugar, pickling or Kosher salt, fresh oregano and fresh marjoram. From Small Measure.
• Pickled Asparagus & Fiddleheads: Ingredients include thinly sliced onion, fresh asparagus, fresh fiddleheads, white wine vinegar, water, sugar, mustard seeds, coriander seeds, black peppercorns, whole allspice, dried chilies, pickling or Kosher salt. From Backyard Farms.
• Pickled Asparagus With Lemon: Yields 6 – 12 oz jars. Ingredients include white vinegar, water, pickling salt, mustard seeds, peeled garlic cloves, sliced & seeded lemon. From My Pantry Shelf.
• Pickling Asparagus: Made with asparagus spears, white wine vinegar, water, dill seed, chili flakes, sea salt, sliced shallot, sliced garlic and wild garlic flowers (optional). From Laundry Etc.
• Pickled Asparagus: Yields 3 or 4 pint jars. Ingredients include distilled white or white wine vinegar (5% acidity), salt, slivered garlic, dill seed (optional), hot pepper flakes, whole allspice (optional), cumin seed (optional), coriander seed (optional). From The New York Times.
• Pickled Asparagus: Yields approximately 2 pints, ingredients include thick asparagus tips (4″ long), rice vinegar (4% acidity), water, Kosher salt, sugar, pickling spice and peeled garlic cloves. From Piccante Dolce.
• Spicy Pickled Asparagus: Yields 1 – 12 oz jar, ingredients include white vinegar, pickling salt, red pepper flakes, coriander seeds, mustard seeds, garlic cloves. From Sustainable Pantry.

Beets:

• How To Pickle Beets: Packed with a hot brine made of apple cider vinegar, sugar, whole cloves, whole anise berries and cinnamon sticks. From The Bower Family Happenings.
• Pickled Beets: Yields 4 pints. Made with small beets, cider vinegar, sugar, water, small whole onions (peeled), pickling salt, caraway seeds and mustard seeds. From Planet Green.
• Pickled Beets: Made with cider vinegar, brown sugar and beet juice (cooking water). From Brooke’s Food Blog.
• Red or Golden Pickled Beets: (for refrigeration) Makes 2 quarts. Ingredients include coriander seeds, yellow mustard seeds, dill seed, whole allspice, fenugreek seeds, whole cloves, crushed red pepper flakes, fresh bay leaves, white wine vinegar, dry white wine, sugar and coarse salt. From Martha Stewart.
• Pickled Beets: Beets are cooked until fork tender then packed with a boiling sugar and vinegar mix. From Sense and Simplicity.
• How To Make Pickled Beets: Beets are cooked, drained and skins are rubbed off before packing with brine (white vinegar, water, granulated sugar and pickling spice). From Playing In The Dirt.

Cabbage:

• Traditional Method For Making Sauerkraut: {Plus Tips}: Can be canned, frozen or refrigerated. From Tipnut.
• Turkish Fermented Cabbage: (refrigerate) Yields approximately 2 & 1/2 quarts. Ingredients include shredded white head cabbage, sea salt, minced garlic, minced ginger, aleppo pepper (or Korean, or Hungarian paprika & cayenne powder), sugar, water. From Tigress In A Pickle.

Carrots:

• Vietnamese Carrot & Radish Pickle: Ingredients include white vinegar, filtered water, sugar, grated ginger, julienned carrots, julienned dense radish (daikon or watermelon), whole star anise. From Married…with Dinner.
• Pickled Dill Carrots: Yields 5 pints, made with dill seeds, garlic cloves, water, vinegar and pickling salt. From Craving Greens.
• Spicy Pickled Carrots: Yields 5 pints. Made with 4 lbs. of carrots, water, white vinegar (5% acidity), apple cider vinegar (5% acidity), kosher salt, garlic clovers, sliced jalapeno (1 slice per jar), brown mustard seeds, celery seeds, coriander seeds, allspice berries, ground allspice, turmeric. From Hitchhiking to Heaven.
• Canning Carrots: Yields 7 pints. Ingredients include white vinegar, filtered water, pickling or canning salt, garlic cloves, fresh dill heads (or dried dill seeds), hot pepper flakes (optional) and 1-inch sticks of peeled carrots. From Local Kitchen.
• Spicy Pickled Carrots: Made with fresh, peeled carrots, distilled white vinegar, water, sugar, canning salt, dill seed, garlic cloves and hot pepper flakes. From Well Preserved.
• Pickled Carrots With Habanero: Yields 12 pints. Ingredients include 10 pounds of multi-colored carrots (cleaned and quartered), cider vinegar, water, salt, honey, coriander seeds, black pepper, sprigs of thyme and habanero slices. From Winebook Girl.

Cauliflower:

• Pickled Cauliflower, Carrots & Red Bell Pepper: Yields approximately 3 pints, ingredients include coriander seeds, black or brown mustard seeds, cumin seeds, cider vinegar, crushed & peeled garlic, fresh ginger, yellow onion, sugar, Kosher salt, black peppercorns, ground turmeric, crushed red pepper flakes, cauliflower florets, sliced carrots and diced red bell pepper. From Fine Cooking.
• Pickled Cauliflower: Makes 4 quarts, ingredients include coriander seeds, fennel seeds, mustard seeds, dried hot chilies, dried thyme, white vinegar, water and pickling or Kosher salt. From Hunter Angler Gardener Cook.
• Pickled Cauliflower: Ingredients include coriander seeds, turmeric, cumin seeds, black mustard seeds, bay leaves, dried chile de arbols (split), carrot, red onion, white wine vinegar (at least 5% acidity), sugar and Kosher salt. From Saveur.

Cherries:

• Preserved Cherries: Ingredients include pitted Bing cherries, water, salt, sugar, lemon juice, almond extract. Process in a water-bath canner for long term storage. From The Washington Post.
• Cherries In Wine: Yields 4 pints, ingredients include red wine, sugar, orange juice, whole cloves, orange zest and pitted Bing cherries. From Orange County Register.
• Pickled Sour Cherries: (refrigerate for up to one year) Ingredients include white vinegar, water, sugar, peppercorns, bay leaves, sour cherries. from David Lebovitz.
• Pickled Cherries with 5 Spice Blend: (refrigerate) Yields 2 quarts, ingredients include sweet or sour cherries (stems and pits intact), cherry vinegar or red wine vinegar, sugar, salt, Szechuan peppercorns, cinnamon sticks, bay leaves, star anise, whole cloves and whole fennel seeds. From She Simmers.

Cucumbers:

• See this list of homemade pickles and this tip sheet for troubleshooting tips.

Figs:

• Fig Pickles: Yields about 8 pints. Ingredients include sugar, water, vinegar, cinnamon, whole allspice and whole cloves. From National Center for Home Food Preservation.

Green Beans: (Plus a couple for yellow or wax beans)

• Hot Dilly Beans: Ingredients include cayenne pepper, whole garlic cloves, heads of dill, distilled vinegar, pickling or Kosher salt and water. From Lori’s Lipsmacking Goodness.
• Lemon Spiced Bean Pickle: Makes 3 pints, ingredients include green beans (or a 50/50 mix of green and yellow beans), cider vinegar, water, pickling salt, granulated sugar, pickling spice, lemon rind. From Sidewalk Shoes.
• Canning Green Beans: Pressure canning: tightly packed jars of fresh green beans are topped with salt then boiling water poured over to fill jars (cold pack method), sealed then processed in a pressure canner. From Krista’s Kitchen.
• Lemon Rosemary Pickled Green Beans: Makes 6 half-pints, ingredients include water, white wine vinegar, kosher or pickling salt, sugar, garlic cloves, rosemary sprigs and strips of lemon zest. From The Washington Post.
• Pickled Green Beans: Makes 10 pints, ingredients include crushed red pepper flakes, mustard seeds, dill seed, garlic cloves, vinegar, water and salt. From Homestead Revival.
• Dilly Beans: Ingredients include trimmed green beans, cayenne pepper, dill seed, garlic cloves, white vinegar, water and pickling salt. From Food in Jars.

Yellow String Beans or Wax Beans:

• Sweet & Sour Wax Beans: Makes 4 pints. Ingredients include 1-inch pieces of wax beans, white vinegar, sugar, celery seed, ground ginger, dried summer savory or basil, bay leaves. From The Crispy Cook.
• Pickled Yellow Wax Beans: (single jar, store in refrigerator) Ingredients include garlic cloves, coriander seed, small hot chili, black peppercorns, bay leaf, white wine vinegar or apple cider vinegar, dry white wine, water, Kosher salt and sugar. From The Amateur Gourmet.

Onions:

• Golden Crunchy Pickled Onions: Yields 12 pints. Onions are sliced into 1/4″ thick rings and packed with cloves, peppercorns, mustard seed and celery seed. Syrup ingredients include vinegar, water, sugar, salt, turmeric and cinnamon. From Foodie With Family.
• Sweet Onion Pickles: Ingredients include thinly sliced red onions, apple cider vinegar, water, Kosher salt, sugar, white mustard seed, peppercorns and coriander seed, celery seed, caraway seed, cloves and a bay leaf. From Voodoo & Sauce.

Peaches:

• Brandied Peaches: Makes 2 pints, peaches are packed with syrup (water and sugar) then topped with brandy. From The New York Times.
• Peaches In Lavender Syrup: Yields 6 quarts and made with white peaches, water, sugar (to make a light syrup) and dried lavender flowers. From Saving The Season.
• Spicy Bourbon White Peach Pickles: Makes between 2 and 3 half pint jars. Ingredients include granulated sugar, brown sugar, white vinegar, apple cider vinegar, bourbon, water, cinnamon sticks, fresh ginger root, red pepper flakes, yellow mustard seeds and cloves. From Leena Eats.
• Georgia Pickled Ginger Peaches: Makes approximately 2 quarts, ingredients include vitamin C tablets (crushed), distilled white vinegar, sugar, knot of ginger (sliced into coins), cinnamon sticks, ground allspice and whole cloves. From Tigress Can Jam.
• Niagara Peaches in Cardamom Vanilla Bean Syrup: Made with Niagara or medium-sized southern peaches, water, granulated sugar, vanilla bean and cardamom pods. From Piccante Dolce.
• Texas Peach Pickles: Makes 6 to 7 pints, ingredients include small texas peaches (peeled, pitted and halved), lemon juice or crushed vitamin ca tablets, distilled white vinegar, organic cane sugar, knob of ginger (peeled and left whole), whole cloves, whole allspice and cinnamon sticks. From The Cosmic Cowgirl.
• Rum & Syrup Packed Peaches: Ingredients include white sugar and water for a light syrup and a tablespoon of rum per 1 litre jar. From Putting Up With The Turnbulls.
• How To Can Peaches: Yields about 32 pints and made with a bushel of peaches, sugar and water (for syrup). From Shiny Cooking.

Pears:

You’ll find recipes for Pear Butter here. See more recipe ideas for using up pears here.

• Vanilla Pears: Ingredients include sugar, water, cinnamon sticks, whole vanilla beans and whole cloves. From Stitch and Boots.
• Canned Pears With Star Anise: Ingredients include syrup (1:2 sugar, water), lemon juice and star anise. From Doris and Jilly Cook.
• Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Makes about 14 quarts or 28 pints. From Straight from the Farm.
• Belgian Pears: Pears are simmered several hours with white granulated sugar and white wine vinegar before packing in jars. From The Cottage Smallholder.
• Canned In Vanilla Syrup: Yields 4 quarts, made with citric acid (or lemon juice), firm Bartlett pears, sugar, water, vanilla bean, peppercorns and brandy (optional). From Put Up or Shut Up.
• Canned Pears: Gives tips for canning firm pears vs. ripe, soft pears. Made with lemon juice, medium syrup (water and sugar). From Mostly Foodstuffs.

Peas:

• Sugar Snap Pea Pickles: (refrigerate) Yields 1 pint, ingredients include distilled white vinegar, cold water, canning salt, turbinado or raw sugar, sliced garlic cloves, red pepper flakes, white peppercorns, mustard seeds, coriander seeds and sugar snap peas with strings removed. From eat.repeat.
• Pressure Canning Peas: Fresh garden peas are shelled, packed in jars and topped with salt and boiling water. Processed in a pressure canner (basic instructions plus video tutorials). From Homestead Acres.

Peppers:

• Savory Pickled Peppers: Ingredients include white vinegar, water, sugar, olive oil, diced onion, diced carrots, peppers, dried oregano, bay leaves. From The Kitchn.
• Fire Roasted Peppers In Red Wine Vinegar: Yields 3 pints. Made with sweet peppers (first charred on a hot woodfire or beneath the broiler), red wine vinegar, water, sugar, non-iodized salt, whole garlic cloves and good olive oil. From Saving the Season.
• Pickled Hot Cherry Peppers: Yields 2 quarts and 1 pint, ingredients include hot cherry peppers, garlic cloves, bay leaves, whole black peppercorns, white-wine vinegar, water, sugar and coarse salt. From Martha Stewart.
• Pound of Pickled Peppers: Ingredients include both sweet and hot peppers (such as banana, fresno and jalapeno), an onion, cider vinegar, water, sugar, salt, bay leaf, coriander, cumin seeds, dried oregano, garlic cloves and black peppercorns. From Sippity Sup.

Plums:

• Whole Plums In Honey Syrup: Made with honey, water, cinnamon sticks, a vanilla bean and star anise. From Food In Jars.
• Canned In Syrup: Whole plums are packed in a medium syrup (2:1 water, sugar) and processed in a hot water bath. From Mostly Foodstuffs.
• Also see this list of assorted recipes for using up plums.

Potatoes:

These must be pressure canned (for safety) and there’s not much variation in prepping (wash potatoes, cube, pack in jars, top with salt and hot water then process). Here are a couple tutorials to get you started:

• How To Can Potatoes: From No Ordinary Homestead.
• Canning Potatoes: From Becky’s Farm Life.

Pumpkin, Squash & Zucchini:

• Chunky Zucchini Pickles: Yields 6 (500mL) jars. Ingredients include finely chopped onions, pickling or canning salt, granulated sugar, Clearjel (or cornstarch), dry mustard, ground ginger, ground turmeric, water, white vinegar, red bell pepper. From Putting Up With The Turnbulls.
• Pattypan Pickles: Yields 2 pints. Made with pattypan squash or a mix of yellow & green zucchini, pickling salt, garlic cloves, fresh ginger, lemon zest, black peppercorns, coriander seeds, chile flakes, dried Thai pepper. Brine: water, white vinegar, cider vinegar, pickling salt and raw sugar. Processed in a boiling water bath. From Local Kitchen.
• Canned Squash or Pumpkin: (pressure canning) Squash or pumpkin is cubed then blanched, packed in jars then topped with boiling water before processing. From Your Home Kitchen Garden.
• Pumpkin Pickles: Made with lemon, sugar, cider vinegar, fresh ginger (peeled and finely chopped), cinnamon sticks, black peppercorns, salt, sugar pumpkin. From Reader’s Digest.

Radishes:

• Radish Relish: (can be stored for up to one year) Ingredients include distilled white vinegar, sugar, Kosher salt, whole coriander, cumin seed, yellow mustard seed, shredded radishes (2 pounds), diced onion, a knob of ginger (peeled and grated), minced garlic cloves. From Baking with Lisa.
• Pickled Radishes: (refrigerate) Yields 1 pint, ingredients include red wine vinegar, granulated sugar, water, salt, yellow mustard seed (or brown), dash of coriander, whole black peppercorns and a dried bay leaf. From Canning with Kids.

Tomatoes:

To remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step}

• Tomatoes Packed In Water: Instructions for both raw-pack and hot-pack methods, canned with bottled lemon juice or citric acid and salt (optional). From The Bitten Word.
• Canning Crushed Tomatoes: Makes about 4 quarts, tomatoes are peeled first, cut in quarters, mashed and heated before canning (with either citric acid, bottled lemon juice or 5% acidity vinegar). From Hippo Flambe.
• Canning Roasted Tomatoes: First roasted (tomatoes, garlic, rosemary, thyme, olive oil) then canned (lemon juice or balsamic vinegar).
• Grandma’s Canned Tomatoes: Yield is 4 quarts, made with tomatoes (3 lbs for each quart you want to make), Kosher salt and lemon juice. From food52.
• Canning Tomatoes: This recipe includes packing tomatoes with herbs, chiles, spices (optional). From Chow Times.
• Canned Tomatoes: Makes 4 quarts or 8 pints, use plum or small Jersey tomatoes, coarse salt and citric acid. From Whole Living.
• Pickled Green Tomatoes: Try Romas, grape or cherry tomatoes, canned with garlic, olive oil (optional), pickling spice, spicy peppers, fresh dill and powdered alum. From Andrea Meyers.
• Pickled Green Tomatoes: Ingredients include jalapeno chile, cumin seeds, peppercorns, celery seed, dill seed, minced garlic, white vinegar and sea salt. Makes 2 pints or 1 quart. From Homesick Texan.
• You’ll find a few recipes for canning tomato ketchup here and salsa here.
• Looking for ways to use up a bounty of green tomatoes? See this list here.