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10+ Easy Home Canning Recipes

Canning Recipes, Food Preservation, Food Preservation - Canning, Fruit, Jam and Jelly, Pickles, Pressure Canning, Recipes, Water Bath

Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
10+ easy home canning recipes. Perfect to take advantage of coming summer harvests to stock y our pantry and build your home food storage. Which is your favorite?

Am I the only one always on the hunt for awesome canning recipes? I've rounded up my favorite 10+ easy home canning recipes for you. I have a love affair with canning. Seriously, wholesome food, ready to go meals with just a pop of the lid, food storage in case of emergency or financial crisis, frugal (as in most of the time free except for the cost of the lid with our garden), and fun. What's not to love?

Yep, I said it, fun. I know it's some work, but I truly enjoy it. I'm gonna let you in on a secret, I sometimes turn on the light in our pantry and gaze at my rows of home canned goodies because I think they're pretty. You don't do the same thing? No judgement, folks, no judgement.

Are you ready for some awesome recipes?

Homemade Jams and Jellies

low sugar no pectin strawberry jam tutorial and recipe
Homemade Strawberry Rhubarb Jam www.melissaknorris.com

This low sugar no pectin strawberry jam is one of our favorites. It's also my most visited recipe right now…

Low Sugar No Pectin Cherry Jam Recipe at www.melissaknorris.com Pioneering Today

Rhubarb is one of my favorite spring treats. I love this strawberry rhubarb jam, especially on homemade biscuits still warm from the oven.

Grape Vanilla Jelly www.melissanorris.com Pioneering Today

Got cherries? This cherry jam is low sugar (I have a thing for keeping my preserves tasting like the fruit) and no pectin.

We have a grape arbor and our wine grape is too tart all by itself, so this white grape and vanilla jelly is the perfect way to use them and we like it over pancakes, smooth and lightly sweet.

Savory TreatsHow to Make Red Pepper Garlic Jelly www.melissaknorris.com Pioneering Today

How to can fresh peach salsa www.melissaknorris.com Pioneering Today

Because jelly is not just for fruit folks, we love this red pepper and garlic jelly with cream cheese as a dip or as as a great sauce for meatballs!

How to Can Apple Pie Filling 2 recipes using waterbath or pressure canner www.melisaknorris.com Pioneering Today

This peach salsa recipe is great with baked salmon or your favorite chips.

Apple Butter

One of the reasons I love my pressure canner is this pressure canned Apple Pie filling. It's delicious, holds it form, and makes me want to eat it out of the jar with a spoon…

Now this is a recipe a first time canner can do with ease–and guess what– this was her first time ever canning! Check out how to can apple butter.

Home-canned VeggiesHow to Make and Can Marinated Pickled Asparagus www.melisaknorris.com Pioneering Today

We put up over 24 quarts of these pickled asparagus. They're delicious all by themselves or wrapped up in a piece of ham or turkey.

Hot packed beans
Hot packed beans
How to can shelled beans www.melissaknorris.com Pioneering Today

I've never buy green beans from the store. We put up over 80 jars from our garden and you can too. Here's how to pressure can green beans.

What about shelled beans? I've got ya covered in how to can shelled beans. We use these to make 10 minute re-fried beans, chili, and soup beans.

Not sure if you need a pressure canner or water bath canner? Here's the low down on waterbath vs. pressure canner and which one you need for what.

Are you ready to start canning? What's your favorite home canning recipe?

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Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. Cellest

    June 5, 2014 at 1:12 am

    Want the free canning Ebooks but can’t do it

    Reply
  2. Tracy @ Our Simple Life

    June 9, 2014 at 10:22 am

    I loved your “the hiss and jiggle of the pressure cooker heralds summer to me”…I feel the same way. There is something that says summer when I dig out the canner and start bringing the garden in the house!

    Reply
  3. Dawn

    9 years ago

    Thanks for sharing, this was chosen as a favorite on our From the Farm hop!

    Reply
    • Melissa Norris

      June 12, 2014 at 5:44 am

      Thanks for letting me know, Dawn! I feel honored to be chosen among so many great entries!

      Reply
  4. 10+ Easy Home Canning Recipes | Herbs and Oils Hub

    9 years ago

    […] 10+ Easy Home Canning Recipes […]

    Reply
  5. Beth C

    July 17, 2015 at 2:53 am

    Looking at your canned shelled beans, I see the liquid is not covering the beans. Are the beans safe to eat that are above the liquid? I tried canning crowder peas this year with the pressure cooker and every jar had liquid boil out, as well as turning a darker color than I am used to seeing. I haven’t been able to force myself to throw them away or to try them. What do you think?

    Reply
    • Melissa Norris

      8 years ago

      Beth,
      If more than half the jar has liquid loss, it’s not safe to keep on the shelf. Otherwise, we just eat those first. My beans have been fine and we’ve ate them all. The part not in liquid does turn darker. I’ve not had experience with peas. With the beans, I should have harvested them a tad bit sooner as they were a bit on the dry side and therefore used up more liquid. On eating the peas, it would depend on how much liquid loss you had and how long ago you canned them. I always err on the side of caution myself.

      Reply
  6. Deborah

    8 years ago

    I love. Home canning. If I could, I’d can everything g we eat. When I can, I know exactly what goes into what I’m going to eat. And when we grow our own, I know exactly what was put on and around what I will can. We go as organic as possible. We garden in a version of a square foot garden.

    I am so glad I found you and your blog.

    Reply
    • Melissa Norris

      8 years ago

      Deborah,
      Thanks! I know exactly what you mean. We practice organic here on our place and knowing what goes into our food is priceless. I’m going to gather some early transparent apples today!

      Reply

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Melissa K. Norris

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