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Learn how to preserve the harvest with these easy home canning recipes. Canning is an excellent way to reduce food waste (no more molding cucumbers in the crisper drawer) and stock your pantry with healthy shelf-stable meals at the ready.
The most important thing you need to know about canning is which foods can be processed safely via a water bath and which need to be pressure canned. Safe water bath canning recipes are for foods that are 4.6 pH or lower (meaning they’re acidic).
Pressure canning recipes are for non-acidic foods to ensure any present botulism spores are killed. Even with a pressure canner, there are certain foods you cannot safely can at home, but don’t worry you won’t find any unsafe canning items on the list below, I’ve only linked to safe recipes. Learn what you can safely can at home and how to operate a pressure canner safely in this free video series.
I’ve been canning for over twenty years and put up over 400+ jars of food a year. During that time, I’ve learned some helpful tips to streamline the process when you’re pressed for time that DON’T affect safety and some of my best canning recipes can be found below.
Canning Problems and Solutions: Siphoning (Liquid Loss in Jars)
Pretty sure you picked up on it, but when following updated and safe recipes/procedures, canning is very safe. The key is understanding the science and knowing what those safety procedures and guidelines are. Below are several great articles to help ensure your home-canned goods are safe and delicious.
Homemade jam is something every pantry should have on the shelf but many recipes call for copious amounts of sugar (like more sugar than fruit amounts) and the use of store-bought pectin. Jam has been made for thousands of years, way before packets of pectin were found on store shelves. Find out how to make vintage canning recipes for jam that are still safe with today’s standards.
Recipes for canning should only be followed by trusted sources. All of the below recipes have been vetted to make sure they follow updated and canning safety procedures.
Apples and apricots are both sweet treats that should be jarred up for year-round enjoyment, but if I have to pick a favorite, it’s going to be the apple pie filling.
It’s not all about the sweets, asparagus are one of the first vegetables up in the springtime and are delicious both in pickled form or a soup! Pickled asparagus is one of my Christmas canning recipes because my brothers love it so much.
Pressure canning meals becomes easy with recipes like this asparagus soup!
Canning beans, unless pickled, requires pressure canning recipes to ensure they’re safe. The easiest pressure canning recipe, to begin with, is raw packing green beans, I share it below and if learning how to operate a pressure canner makes your stomach tighten, go through this FREE video series where I’ve taught thousands of people how to pressure can safely and without fear!
Home-canned green beans are filled with flavor, nothing like store-bought green beans. My kids won’t eat store-bought but these are their favorite vegetables, learn how to can using this easy step-by-step tutorial without pre-cooking the beans.
Blueberries are one of my favorite jams because they don’t have large seeds and this no pectin low sugar recipe is a must-make, I consider it one of my best canning ideas to date.
This is summer in a jar, the bright sweetness of a ripe cherry without being sickeningly sweet!
Looking for unusual canning recipes, check out the cherry salsa below or scroll down to L for the lemon syrup!
You’ve not lived until you pair chocolate and cherry together BUT you need to be careful when adding cocoa powder to canning recipes as it does lower the pH level, thankfully, this recipe follows the tested ratios from Ball so you’re good to go!
Elderberries aren’t acidic enough to can like other berries based on recent testing. This recipe is safe for canning but must be done by weight and without altering the sugar to berry ratio.
This mustard pickle is an old-fashioned recipe that is making a comeback. It’s versatile (can be made with zucchini or cucumbers) and is delicious on hamburgers, hotdogs, sandwiches, potato salad, or macaroni salad!
This red pepper garlic jelly is a must come the holidays, it’s superb when served with cream cheese and crackers or use it as a meat glaze on meatballs!
When canning potatoes, make sure you remove the peel. Even though the peel does contain the highest amount of nutrients, it also contains more bacteria, so it must be removed before canning at home, and always in a pressure canner.
Salsa canning safety
You must use tested recipes for salsa as they’re carefully tested to ensure they remain acidic enough for canning (4.6 pH or lower) due to the non-acidic ingredients like peppers, onions, garlic, etc. Always use bottled lemon or lime juice from concentrate. The only time you can use fresh is if the recipe specifies fresh lemon or lime juice. There are no tested
This old-fashioned strawberry jam doesn’t use any store-bought pectin and is low in sugar so the strawberries shine!
Tomato sauce is one of the most versatile items a pantry can have. This recipe is safe to water bath or pressure can but you must add acid no matter which canning method you’re using.
Mustard Pickles (can safely sub in zucchini)
There you have it, from A to Z over 129+ of the best canning recipes to stock your shelves! Which ones are you trying first?
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.