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Canned Tomato Sauce Recipe (+ Water-bath & Pressure Canning)

by 96 Comments

Home-canned tomato sauce from vine-ripened tomatoes may as well be an entirely new product as there is no comparison to store-bought. It's incredibly easy to make and you can water bath or pressure can it for long-term food storage.

Vertical view of an open jar of tomato sauce with fresh tomatoes on the counter and a teaspoon of dried basil.

Follow this easy step-by-step tutorial for my favorite canned tomato sauce recipe and enjoy it spiced up as pizza or spaghetti sauce, use it in chili, for tomato soup, barbecue sauce, cabbage rolls, and so much more.

Learning how to can tomato sauce is life-changing. No, seriously, with a single jar you can create pretty much anything your heart desires with tomato sauce as the base.

Using my principles for growing a year's worth of tomatoes (and then saving the seeds for the following year's garden), I am able to can our entire years worth of tomato sauce. Never having to purchase tomato, pizza, or spaghetti sauce from the store is pretty amazing. In fact, I dare say this may be the most versatile item in my home food storage.

And let me tell ya, if you've never had homemade tomato sauce before made from vine-ripened tomatoes, then you've never had tomato sauce before. All else is an imitation, my friend.

If you're struggling to grow enough tomatoes to put up for sauce, you can always buy them from the farmer's market. But you may also be interested in how to prune tomatoes for a better harvest, or even my 10 tomato growing tips for a disease-free harvest.

Be sure to also check out these 129+ canning recipes to put up this year!

How Do You Can Tomato Sauce?

The best part about canning homemade tomato sauce is that you've got options! (A girl can never have too many options for canning recipes, right?)

You can use both water bath and pressure canning methods for this canned tomato sauce recipe. So keep reading below to see which option best suits your needs.

If you feel like you could use a bit more hand-holding for canning tomato sauce, you may be interested in my Tomato Canning eCourse! (It's only $19 and includes how to can salsa and other sauces as well!)

What Tomatoes Make the Best Sauce?

First off, you can use any tomato, but truly, paste tomatoes are the best for making sauces.

Why you ask? (I love it when you ask questions, I truly do!)

Paste tomatoes have less water inside and are fleshier. This results in a thicker sauce without so much reduction time.

I'm all about saving time in the kitchen!

Some good paste tomato options are Roma tomatoes and, of course, the mother of all paste tomatoes (and possibly, quite possibly, the best paste tomato of the bunch) is the heirloom San Marzano Lungo No. 2.

A white colander filled with fresh tomatoes.

This also happens to be one of the varieties I grew this year and ripened first. We liked the flavor diced and tossed onto pizza, but it really shines in sauces and pastes.How Many Tomatoes Do I Need To Make Tomato Sauce?

You need a lot of tomatoes at once to make tomato sauce. This may be difficult if you don't have a large number of tomato plants and your tomatoes are ripening over a long span of time.

I've heard some folks blanch and freeze their tomatoes until they get enough for a big batch. While others will just buy a flat or two at the local farmer's market. It's up to you how you source them, but for this canned tomato sauce recipe, you'll want at least 20 pounds of tomatoes to make about 7 pints of sauce.

Ingredients

  • Tomatoes (about 20 pounds makes 7 pints of sauce), I recommend San Marzano, Roma or another paste tomato, but remember, any tomato will do!
  • Bottled lemon juice (1 Tablespoon per pint jar and 2 Tablespoons per quart jar). 
  • Salt (1/4 teaspoon per pint jar and 1/2 teaspoon per quart jar)
  • Dried basil, optional (1/2 teaspoon per pint jar, 1 teaspoon per quart jar)
  • Canning jars, lids, and bands
  • Either a water bath or pressure canner

Making This Tomato Sauce Recipe

Sliced tomatoes on a blue cutting board with a knife.

1. The first step, pick yourself some tomatoes! I don't have a food scale so I harvested what was ripe. I had about 45 ripe tomatoes which I'm guessing was about 10 pounds of tomatoes, it yielded three pint jars in the end.

2. Take out a big old stockpot and chop up 6 tomatoes. I chopped mine into thirds.

Tomatoes on the bottom of a large stockpot and a potato masher mashing the tomatoes.

3. Cover the bottom of the stockpot with one layer of chopped tomatoes. Take a potato masher and squish them to get their juices running. Turn the pot on medium-high.

4. Once the tomatoes begin to boil, add 6 more chopped tomatoes. Stir frequently to prevent scorching, but also make sure the tomatoes continue to boil.

~ It was kind of like a square dance in my kitchen… chop tomatoes, turn to the pot, dip and dump tomatoes, stir, and twirl back to the island, repeat. (Can you tell I just love canning?)

A stockpot filled with boiling tomato sauce.

5. Continue adding chopped tomatoes, one layer at a time, until you've added all your tomatoes or you're in danger of overflowing your pot. If you're working with a larger batch, you can use two large pots.

6. Mash each layer well as you continue to stir and allow tomatoes to boil.

7. Continue to boil for approximately 10 minutes. You want all the tomatoes cooked and mushy, with their glorious juices released.

Tomatoes being pureed through a fine mesh sieve.

8. Remove cooked tomatoes from heat. Put mixture through a fine sieve (which is my preference) or a food mill positioned over a large mixing bowl, preferably with measurements so you know how many cups of sauce you end up with.

9. Now that you know how many cups of sauce you have, you can gather the appropriate number and size jars for canning.

By the way, do you see that sieve? It was my great-grandmother's! I hope one day it will be my daughter's.

I get a little bit sentimental every time I use it. Yes, kitchen gadgets can do that to a girl. (Here's a similar canning sieve on Amazon.)

TIP: You can dehydrate the leftover skins for a tomato powder (or feed them to the pigs as I did!).

10. Put the strained tomato mixture back into the stockpot and bring to a boil. Turn down to a simmer and allow it to reduce down to the desired thickness. I reduced mine for about 40 minutes and let about an inch of the liquid evaporate.

Empty pint jars with a tablespoon of lemon juice and a teaspoon of salt sitting on the counter.

11. Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.

12. Add bottled lemon juice, salt, and optional herbs into each jar (see ingredients above for amounts).

NOTE: Lemon juice, salt, and herbs should be added to each individual jar, not the pot of tomato sauce. And you must add the bottled lemon juice for safe shelf stability.

A pint jar filled with tomato sauce and a canning tool measuring 1/2 inch head-space in the jar.

13. Fill jars with tomato sauce up to a 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning. I did a water bath due to the smaller size of the run…. only 3 jars.

14. Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.

15. With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Water Bath Canning Instructions

1. Place jars on a rack inside your water bath canner.

2. Make sure at least 1 inch of water is covering the tops of the jars.

3. Once you've got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes.

NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.

4. Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.

NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.

5. Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

6. Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

7. Remove bands and check seals then move to the pantry for storage. (If any jars didn't seal, store them in the refrigerator and use within a day or two.)

Pressure Canning Instructions

1. Add water to pressure canner, put in the rack, and load jars.

2. Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.

3. Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner).

NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.

4. Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.

5. Process both pint and quart-size jars for 15 minutes.

6. Allow pressure canner to cool down naturally and for pressure to return to normal.

7. Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.

NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.

8. Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

9. Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

10. Remove bands and check seals then move to the pantry for storage. (If any jars didn't seal, store them in the refrigerator and use within a day or two.)

NOTE: If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I'd use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it's processed for less time, it retains more of the nutrients. But, if you don't have enough jars or don't have a pressure canner, the water bath is completely safe with this recipe.

Vertical view of an open jar of tomato sauce with fresh tomatoes on the counter and a teaspoon of dried basil.

Now stand back and look at those gorgeous scarlet jars, just begging to be simmered all day for spaghetti, in chili, or in these slow cooker cabbage rolls. 

Seriously, does anyone else like to sit and stare at the rows of home-canned food, or am I the only one weird that way? I'm hoping now that you know how to can tomato sauce, you'll be staring at them, too.

Want to learn how to pressure can?

I have a FREE pressure canning video series here walking you through how to:

  • safely pressure can without fear of blowing it up or exploding
  • how to make sure you stay SAFE and avoid botulism
  • the science of canning so you always stay safe
  • what foods CANNOT be canned at home, even in a pressure canner
  • and more

It's completely free and I've taught hundreds of people how to pressure can, you're in good hands! Click here to snag your seat and get started pressure canning today.

Canned Tomato Sauce

Melissa Norris
Learn how to can tomato sauce at home with this easy recipe, safe for both water bath or pressure canning!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 1 hr
Canning Time 35 mins
Total Time 2 hrs 35 mins
Course Sauce
Cuisine Italian
Servings 14 cups
Calories 119 kcal

Equipment

  • Pressure Canner or Water Bath Canner
  • Canning Jars and Lids

Ingredients
  

  • 20 pounds tomatoes 20 pounds makes about 7 pints of sauce
  • 7 tbsp bottled lemon juice
  • 1.75 tsp salt
  • 3.5 tsp dried basil optional

Instructions
 

  • Pick your fresh tomatoes.
  • Take out a big old stockpot and chop up 6 tomatoes. I chopped mine into thirds.
  • Cover the bottom of the stockpot with one layer of chopped tomatoes. Take a potato masher and squish them to get their juices running. Turn the pot on medium-high.
  • Once the tomatoes begin to boil, add 6 more chopped tomatoes. Stir frequently to prevent scorching, but also make sure the tomatoes continue to boil.
  • Continue adding chopped tomatoes, one layer at a time, until you’ve added all your tomatoes or you’re in danger of overflowing your pot. If you’re working with a larger batch, you can use two large pots.
  • Mash each layer well as you continue to stir and allow tomatoes to boil.
  • Continue to boil for approximately 10 minutes. You want all the tomatoes cooked and mushy, with their glorious juices released.
  • Remove cooked tomatoes from heat. Put mixture through a fine sieve (which is my preference) or a food mill positioned over a large mixing bowl, preferably with measurements so you know how many cups of sauce you end up with.
  • Now that you know how many cups of sauce you have, you can gather the appropriate number and size jars for canning.
  • Put the strained tomato mixture back into the stockpot and bring to a boil. Turn down to a simmer and allow it to reduce down to the desired thickness. I reduced mine for about 40 minutes and let about an inch of liquid evaporate.
  • Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.
  • Add 1 Tablespoon bottled lemon juice to each pint jar, 2 Tablespoons lemon juice to each quart jar.
  • Add 1/4 teaspoon salt to each pint jar, 1/2 teaspoon salt to each quart jar.
  • Add 1/2 teaspoon dried basil to each pint jar, 1 teaspoon dried basil to each quart jar.
  • Fill jars with tomato sauce up to a 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning.
  • Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.
  • With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Water Bath Canning Instructions

  • Place jars on a rack inside your water bath canner.
  • Make sure at least 1 inch of water is covering the tops of the jars.
  • Once you’ve got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes. (See notes for high altitude canning instructions.)
  • Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.
  • Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
  • Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
  • Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Pressure Canning Instructions

  • Add water to pressure canner, put in the rack, and load jars.
  • Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.
  • Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). See notes for high-altitude canning instructions.
  • Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.
  • Process both pint and quart-size jars for 15 minutes.
  • Allow pressure canner to cool down naturally and for pressure to return to normal.
  • Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.
  • Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
  • Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
  • Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Notes

  • If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I'd use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it's processed for less time, it retains more of the nutrients.
  • If you don't have enough jars to fill a pressure canner, or you don't have one, the water bath is completely fine with this recipe.
  • Even if you are pressure canning the tomato sauce, you still need to use the bottled lemon juice.
If you're 1,001 feet above sea level, you must make processing adjustments.
  • For water bath canning 1,001 to 3,000 feet is 40 minutes for pints and 45 minutes for quarts, 3,0001 to 6,000 is 45 minutes for pints and 50 minutes for quarts. For altitudes above 6,001 feet increase by an additional 5 minutes.  
  • For pressure canning, 1,001 + feet use 15 pounds of pressure.

Nutrition

Calories: 119kcalCarbohydrates: 26gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 323mgPotassium: 1550mgFiber: 8gSugar: 17gVitamin A: 5398IUVitamin C: 92mgCalcium: 70mgIron: 2mg
Keyword Canned Tomato Sauce, pressure canning, Tomato, Tomato Sauce, Water Bath Canning
Tried this recipe?Let us know how it was!

Cherry Jam Recipe Without Pectin and Low Sugar

by 30 Comments

A cherry jam recipe is a must in every kitchen and my low sugar no pectin cherry jam recipe is the way jam should be. High on flavor instead of bucket fulls of sugar. This jam comes together easily so you can enjoy the bright taste of cherries all year long

What type of cherries are best for jam

I prefer a sweet cherry jam recipe and my favorite sweet cherry is Bing. They provide that deep red color naturally.

But you can use any sweet cherry, I’ve used Rainier cherries too. Rainier cherries are a cross between a Van and a Bing cherry.

Can you use frozen cherries for jam

Yes, cherries freeze quite well and can be used to make both jam, jelly, and cherry pie filling. Make sure you thaw frozen cherries fully before proceeding with the recipe. I will often freeze cherries and berries to make jam later in the fall when I have more time (and a cooler kitchen).

Harvest Note: Whenever you pick cherries, be sure to leave the stem on, until just ready to use. Once you remove the stem, you allow oxygen into the cherry and it will turn brown and break down faster.

Supplies for making cherry jam

Classic Zester– this little beauty makes getting that pectin luscious lemon zest into your strawberry jam without the bitter pith so easy.

Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won’t rust like the granite wear runs and will be your trusty sidekick in the kitchen for years to come.

Candy thermometer – most accurate way to ensure jam has reached the gelling point

Cherry Jam Recipe Without Pectin and Low Sugar

MelissaKNorris
Old-fashioned cherry jam recipe high on taste but low on sugar!
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 3 pints

Ingredients
  

  • 5 cups sweet cherries pitted and chopped
  • 2 & 1/2 to 3 cups sugar depending on how sweet your cherries are and your preference
  • 5 tablespoons lemon juice

Instructions
 

  • Wash, remove stems, and pit cherries. A cherry pitter is highly advised
  • Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
  • Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
  • Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a “sheet” of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
  • Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section).
    Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
  • Make 3 pints or 6 jelly jars.

Notes

*If you're 1,001 feet above sea level you need to increase your processing times when water bath canning. If your altitude is 1001-3000 increase processing time by 5 minutes if altitude is 3001-6000 increase processing time by 10 minutes if your altitude is over 6000 feet above sea level then increase processing time by 15 minutes.
Tried this recipe?Let us know how it was!

Strawberry Jam Recipe without Pectin and Low Sugar

by 256 Comments

This low sugar no pectin strawberry jam recipe is our favorite. Step by step tutorial for a homemade strawberry jam without pectin and tons of flavor. Every home needs an easy strawberry jam recipe without pectin (specifically store-bought pectin) and low sugar. Because I'm a firm believe your jam shouldn't have more sugar than it does fruit.

Like any pioneer woman, the beginning of summer marks jam and jelly season on our homestead. Whether its fresh-picked cherries for homemade cherry jam, juicy and plump blackberries for blackberry jam or even juicy peaches for this amazing spicy peach jam. Fingers are sure to be stained with the berry of the moment and snack breaks are taken at the bush with the ripest fruit.

Homemade strawberry preserves are the first berry recipes to hit my canning jars come spring. My husband loves strawberry jam, it is his absolute favorite. I've yet to meet a jam I didn't like, but he's partial to this one.

If you're nervous about canning, don't be! Read here about safely canning jams and jellies, and this is a fantastic canning 101 post that every new home canner should read.

One of the reasons we preserve our own food is so we have a fully stocked pantry that isn't dependent upon the grocery store, is healthier without chemicals and GMO ingredients, and to save money. Using a strawberry jam recipe without store-bought pectin and low sugar keeps us within these guidelines and is how the pioneers and our great-grandmother's made jam. Because I want my homemade strawberry jam to taste like strawberries, not a bucketful of sugar.

Resources for Easy Homemade Strawberry Jam 

If you already have jars (canning jars will last for decades as long as they're not chipped), then your only cost is for lids, sugar, and lemons (we're assuming you're growing your strawberries, but if not, then there will be the cost for those as well). The good news for this recipe is there's no need for store-bought commercial pectin which cuts your cost even more with this low sugar no pectin strawberry jam recipe.

Have you ever wondered if home canning is really worth it? And does it save money to can food at home?

To can strawberry jam you'll need:

  • Canning Jars
  • Canning Lids & Bands
  • Large Canning Pot
  • Funnel & Canning Tools
  • Towel
  • Strawberries
  • Sugar
  • Lemons

How To Freeze Strawberry Jam

You absolutely can freeze this strawberry jam instead of canning it. However, we prefer to can it over making a freezer jam because we like to be prepared for power outages, and no one wants to eat gobs and gobs of jam if the power goes out (OK, maybe we do…but it's not ideal!).

This recipe can be canned, as described, stored directly in the refrigerator (best within 4-6 weeks) or stored in the freezer (best within 2-3 months). Just be sure to cool jam completely before placing in the freezer to prevent jars from cracking.

Healthier Strawberry Jam Recipe

What makes this strawberry jam recipe healthy? Well, I don't know about you, but a homemade jam that contains more sugar or as much sugar as it does fruit just doesn't sit right with me. Not only is this low sugar strawberry jam recipe healthier, but it's also much more frugal without pectin from the store and loads of sugar.

Plus, I'm all about recipes that don't rely on store-bought items. Does anyone else feel they were born a century too late and should have been besties with Laura Ingall's Wilder in Little House on the Prairie? You, too?! Good, grab your apron, your Mason jars, and let's get to jamming.

Sources of Natural Pectin

Lemon and apples are both very high in natural pectin. My grandmother never used pectin and you don't have to either. We're using lemon juice in our recipe to naturally set our jam. It may not seem like it's going to work but trust me, you just have to cook it a bit longer than the store-bought pectin recipes… but it will get there, I promise!

Surprisingly, you just get a hint of the lemon, so if you want it to be stronger, add the juice of one more lemon. Think strawberry lemonade in a jam. Oh, yes, don't mind if I do.

Resources for Easy Homemade Strawberry Jam 

  • Our FREE Jam & Jelly Troubleshooting Guide– how to test if your jam has reached the setting or gelled point before putting in jars and processing, what 3 easy steps to take if it's not reaching the gel point, and how to salvage it if it didn't gel. Bonus, the fruit acidity and pectin level chart! When you sign up for our FREE Guide you'll get the option for a super special price to join our Home Fruit Preservation e-Course!
  • Classic Zester – this little beauty makes getting that pectin-packed luscious lemon zest into your strawberry jam without the bitter pith so easy.
  • Stainless Steel Canner – (Safe for glass top stoves) this water bath canner won't rust like the granite wear runs and will be your trusty sidekick in the kitchen for years to come.
  • 6 Piece Canning Set – The jar lifter is worth five times the price of this. The best part, this 6 piece set is 79% off at the time of posting. I use mine with every canning project and can't believe I ever canned without it. No more burnt fingers!
  • 8-ounce jelly jars – These are the perfect size for jam and jelly making. I use these for pickled garlic as well. Can you ever have too many canning jars? In case you were wondering, the answer is no my friend.Two canning jars filled with homemade strawberry jam with strawberries on the table around it.

Strawberry Jam Ingredients

  • Strawberries (rinsed and hulled, before mashing)
  • Sugar
  • Lemon Juice (and zest)

Can I Make Jam Using Frozen Strawberries?

Although it's not ideal to use frozen strawberries for this recipe, they will certainly work. Just understand your cooking time will be much longer due to the extra water content of the frozen berries. No need to defrost berries first, just toss them into the pot and let them defrost as you crush them up.

How To Fix A Jam That Didn't Set Up

If your jam is not fully set after canning, you can fix it! Don't despair! All your hard work has not gone to waste. Before you open each jar, be sure your jam is completely cool. Jam continues to set up as it cools, so it may just be that your jam is still too hot.

If your jam is still runny once cooled to room temperature, simply open up all your jars and dump the jam back into your pot. Continue cooking until your jam passes the sheeting test.

The sheeting test means your jam will be thick enough to stick to the back of a frozen spoon without dripping off (or it may come off in one sheet!). But if you get little drops or even larger drops of jam, you'll want to continue cooking it to allow it to thicken further.

How To Make Homemade Strawberry Jam

Instructions for canning homemade strawberry jam:

  1. Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
  2. Add fresh strawberries to the pot. Crush strawberries with a potato masher or immersion blender to desired consistency (could also puree in the blender first). I prefer mine chunky, but my husband likes it more pureed. Pot filled with cooked down strawberry jam and lemon zest inside.
  3. Place strawberries, sugar, lemon juice, and lemon zest into a large pot. Stir until well combined and sugar is dissolved. Bring berries to a boil (if you have a candy thermometer jam sets at 220 degrees Fahrenheit, taking out the guesswork).  Stir frequently to keep sugar from scorching.
  4. Simmer on a low boil for 20 minutes stirring constantly. You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam. Cooking time will vary depending on the water content of the berries.
  5. After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, the jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then the jam is set, yank that baby off the heat. Woman holding up a spoon covered in jelly that's thick and not dripping off.
  6. Place jars on a dishtowel. Fill jars leaving a ¼ inch headspace (1/4 gap from the top of the jam to the top of the jar). A canning funnel will be your best friend during this part.
  7. With a clean damp towel, wipe down the rim of the jar. Place lids on, then bands, and screw down to finger tight.
  8. Immerse jars in boiling water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
  9. When time is up, turn off the heat. After 5 minutes remove jars from canner. Place on a towel folded in thirds in a draft-free area. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the refrigerator and eat soon.
  10. If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year.

Makes approximately 4 half-pint jars

Note: Always inspect your jars of jam and jelly before using it. If the seal is broken, if the jar is leaking, if you detect an off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out.

Image of homemade strawberry jam in a jar with text overlay for a free troubleshooting guide to jam making.

Check the seal when you go to use a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.

Strawberry Jam Recipe without Pectin and Low Sugar

Melissa Norris
A delicious low sugar strawberry jam recipe that let's the fruit flavor shine instead of sickly sweet sugar. Best part, this strawberry jam recipe without pectin means no purchasing extra ingredients!
3.88 from 16 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course fruit
Cuisine American
Servings 4 8 ounce jars

Ingredients
 
 

  • 8 cups strawberries rinsed and hulled, before mashing (will equal approximately 4 cups smashed depending on how fine you smash them)
  • 3 cups sugar
  • Zest from 2 lemons
  • ¼ cup lemon juice
  • 1 medium apple in place of lemon juice and zest

Instructions
 

  • Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
  • Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)
  • Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil.  Stir frequently to keep sugar from scorching.
  • Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
  • After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.
  • Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
  • Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
  • When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
  • Check seals. If the center of the lid gives, then store in the fridge and eat soon.
  • If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year

Notes

  • Because we're not using store bought pectin the cook time to reach a gel point can vary based on the ripeness and water content of your berries at harvest.
  • Liquid or pureed berries take longer to reach the gelling point
  • One reader wrote in saying the lemon flavor in a batch she did that didn't set was strong, but after re-cooking the jam until it reached its gelling point, the lemon flavor is barely detectable.
  • Please download the free Never Buy Jam or Jelly E-book with our troubleshooting guide if your jam is not gelling for help.
  • Always inspect your jars of jam and jelly before using. If the seal is broken, the jar is leaking, off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out. Check the seal when you go to use a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.
Keyword low sugar strawberry jam, strawberry jam recipe, strawberry jam recipe without pectin
Tried this recipe?Let us know how it was!

There you have it, all the tips and instructions to make delicious homemade low sugar strawberry jam without store-bought pectin!

Other Jam Recipes & Canning Posts You May Find Helpful:

five jars of homemade jam without pectin stacked on a railing.

Did you grab your FREE jam & jelly troubleshooting guide with the bonus charts? Grab it now and never worry about failed jam or jelly again!

Pickled Asparagus Recipe (Canned, Quick, or Refrigerator)

by 41 Comments

Up close vertical shot of pickled asparagus in a jar.

This is the best crisp pickled asparagus recipe out there and the first thing to meet my canning jars come springtime. Garlic and dill are paired with a salty brine and flavor-packed seasonings that create perfectly crisp asparagus spears every time! There's good reason this is one of my most requested recipes.

Asparagus might be my favorite pickling vegetable… except for the beans that get turned into dilly beans and the beets for pickled beets, oh, and the cucumbers for fermented garlic dill pickles. Okay, I can't pick a favorite, because really, they should all have their place inside a Mason jar and lining my cupboard shelves.

Oh wait! I almost forgot Great Grandma's mustard pickles! Whew, that was close!

As you can see, I'm a lover of all things pickled!

My favorite way to eat pickled asparagus is as an appetizer. It's the way to go. Served all by itself, rolled up in ham with a smear of cream cheese, or served side by side on a cheese platter or charcuterie board… you, crispy pickled asparagus, are amazing. (And no, it's not weird a bit I'm talking to a pickle, just wait till you try it.)

If you're brand new to canning, you may want to check out a few of my resources before getting started. Canning 101 is great for those just getting started, as is this article about whether canning food at home is really worth it. And once you're done canning your pickled asparagus, be sure to check out my food preservation category for your next project.

Wondering What Pickled Asparagus Tastes Like?

Well, it's a bit like a pickle but with the subtle undertones of the asparagus flavor shining through like a champ. If you follow my recipe, they'll be crispy and briny. During canning, the asparagus soaks up all the amazing flavors of the vinegar, salt, garlic, and dill, leaving you with a tart, slightly sour, slightly sweet taste.

Feel free to toss some chili flakes in each jar for a little heat (if that's your thing!). As long as you have the proper vinegar to salt ratio, you can't really mess up the rest of the spices, so experiment to find your perfect combination.

Can You Make Pickled Asparagus In the Refrigerator?

Yes! Even though the recipe below is meant for canning, you can make these in the refrigerator. The only difference is they won't be shelf-stable and they'll take a little longer until you get that really great pickle flavor.

If you just want to make a small batch (and have a bit of patience), then the refrigerator method is just fine. And if you love refrigerator methods of pickling, you might also love these bread and butter refrigerator pickles!

To make refrigerator pickled asparagus:

  1. Mix together the vinegar, salt, and spices.
  2. Wash the asparagus and trim the bottoms to fit the size of your jar (I like pint-size jars, but quart jars work well for larger stalks).
  3. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. Try to line the stalks up nice and tall, like little soldiers, and really pack them in tight!
  4. Pour the room temperature pickling liquid over the top to fill the jar.
  5. Place in the refrigerator for 3-7 days. Technically, after 24 hours you now have asparagus pickles, but the longer you let them “pickle” the stronger their flavor.fresh asparagus with a clove of garlic and dill on table

What's the Difference Between a Refrigerator Pickle and a “Quick Pickle”?

There's not too much of a difference between the two, however, a quick pickle is made by first boiling your brine, then pouring the hot brine over your asparagus. This “cooks” the asparagus just a bit, making them softer and quicker to absorb the brine.

Quick Pickled Asparagus

To make quick-pickled asparagus:

  1. Mix together the vinegar, salt, and spices in a pot to create your brine.
  2. Bring to a boil over medium-high heat.
  3. Prepare your asparagus by washing and trimming the bottoms to fit the size of your jar.
  4. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. Try to line the trimmed asparagus up nice and tall, like little soldiers, and really pack them in tight!
  5. Pour the hot brine over the top to fill the jar.
  6. Seal with a lid and place in the refrigerator for a minimum of 3 hours. The asparagus will continue to get more “pickle-y” after 3-5 days.

Pickled Asparagus – Healthy or Not?

If you're asking yourself whether pickled asparagus is healthy or not the answer is, kind of!

Really helpful, right?

Asparagus itself is very healthy. It's full of fiber and a great source of Vitamin B6, Calcium, Magnesium and Zinc. Did you know asparagus also has probiotics? This makes it a great addition to meals for aiding digestion.

When you pickle the asparagus you have to consider that you're adding quite a bit of salt and some sugar into the picture. And if you're canning it, the asparagus will lose some of its nutrients and probiotics because it's heated.

asparagus going into Mason jar clove of garlic and mustard seed on table

But if you're comparing the health of pickled asparagus to say a cookie, then it's a much healthier option.

How to Get Crispy Pickled Asparagus Every Time

For crispy pickled asparagus, you need to start with fresh asparagus. To make sure asparagus is fresh, try to snap it in half. It should break clean without any strings. Stringy or limp asparagus is a sign that it's not fresh.

I prefer medium or larger stalks of asparagus, this also lends itself to a crispy finish. Just be sure your jars are large enough to hold the size you want.

There is no need to sterilize your jars when canning this recipe. Updated canning testing states if you're processing your recipe for 10 minutes or more, there's no need to sterilize your jars. Simply wash them in hot soapy water.

Pickled asparagus piled on a white plate with a jar of pickled asparagus in the background.

See, told you this pickled asparagus recipe was easy peasy. Click here for more tips on how to tell if a canning recipe is safe.

Pickled Asparagus Recipe

You'll want to start with approximately 180 spears of asparagus (depending on size) which equals about 30 spears per quart for a total of 6 quarts.

You'll need good, clean water and vinegar of choice. I prefer to choose an organic vinegar, and always one that's 5% acidity when canning and/or pickling.

You can use white or apple cider vinegar (click here for a homemade apple cider vinegar recipe) but homemade vinegar is not safe for canning. Using white vinegar will yield nice bright green pickles asparagus while apple cider vinegar will make the asparagus appear duller in color.

Be sure to use pickling salt, regular salt will make your brine cloudy. And don't skip the sugar, it really helps balance out the flavors for this recipe. I use raw organic cane sugar.

The seasonings are really preferential here and can be adapted to suit your liking. I've found that the combination of celery seed, some mustard seed, dill, and garlic make a delicious end product.

If you like your pickled asparagus with a little kick, add some red pepper flakes to each jar. Use approximately 1/4 to 1/2 teaspoon per quart.

Grab your water bath canner and follow the instructions below for proper canning!

How to Store Pickled Asparagus

Once you've canned your pickled asparagus, and the jars are sealed properly, you'll want to make sure to allow your jars to cool overnight. Then, follow these methods for properly storing your canned goods to ensure you're safely storing your food for the best long-term storage.

If a jar doesn't seal correctly, don't panic! Just seal the jar with the lid and place it in the refrigerator.

Best Pickled Asparagus- Easy Canning Recipe

MelissaKNorris
This is the best crisp pickled asparagus recipe out there and the first thing to meet my canning jars come springtime. Garlic and dill are paired with a salty brine and flavor-packed seasonings that create perfectly crisp asparagus spears every time! There's good reason this is one of my most requested recipes.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 6 quarts

Ingredients
  

  • 180 spears of asparagus depending on size, about 30 per quart
  • 6 1/2 cups water
  • 8 1/2 cups vinegar preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus
  • 6 Tablespoons pickling salt regular makes your brine cloudy
  • 1 to 2 cups sugar I use raw organic cane sugar
  • 1 1/2 teaspoons celery seed
  • 12 Teaspoons mustard seed
  • 12 teaspoons Dill weed or 2 heads fresh dill tucked in with asparagus
  • 18 cloves garlic

Instructions
 

  • Wash jars in hot water soapy water. Wide mouth jars work best.
  • Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
  • Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.
  • Set lids in a pan of water on medium low heat until ready to seal jars.
  • Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving 1/2 inch head space.
  • Wipe rims, put on lids, and screw on bands. Place jars in canning rack or basket in a hot water bath of boiling water and process for 10 minutes.
  • Carefully pull out hot jars and place on a folded kitchen towel in a draft free area. Let sit for at least 12 hours. Check to make sure the jars of pickled asparagus have sealed by pressing down on the center of the lid. If it pops or gives, your seal is bad. Put in fridge and eat.
  • Store jars in a dark cool place.

Notes

  • For spicy pickled asparagus: Add red pepper flakes to each jar with garlic. You can add approximately 1/4 to 1/2 teaspoon per quart.
  • This makes approximately 6 quarts of pickled asparagus and the nutritional information is based on 4 servings per jar… provided you don't eat the whole jar all by yourself in one sitting- because it's that good!
Keyword canned pickled asparagus, pickled asparagus
Tried this recipe?Let us know how it was!
Pinterest pin with two images, top image is a vertical view of an open jar of pickled asparagus. Bottom image is of pickled asparagus on a white plate. Text overlay says, "Best Pickled Asparagus Recipe - Click for Recipe"

In my opinion, this is the best pickled asparagus recipe and not just my opinion, I have people who try this and immediately ask for the recipe to replace their old one. The only proper thing to do is share this of course!

For more great resources, check out a few of my other canning favorites:

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

by 28 Comments

This no sugar blackberry jam recipe, that's low sugar and high on taste, is something no home should be without. Especially when I share how you can make this without any sugar.

Yes, no added sugar, just one secret ingredient to replace all those white granules, and it can be grown on your homestead, if you so desire. Am I the only one who gets excited about this stuff?

blackberry jam recipe

Blackberries signify the end of summer in our neck of the woods. It is definitely a bitter/sweet goodbye. We love them. LOVE them. They make the most incredible jam. Ever. Syrup? Oh yeah. Pie Filling? Winner! Even humbly flash frozen, they are a favorite.

And dumplings, oh yes, dumplings are not only for your chicken dishes, they're delightful with berries and you can use this 1940's recipe for Blueberry Dumplings  (swap out the blueberries for blackberries) better be happening at your house soon. It’s a sad day when the last of them goes down. August is an eternity, when you’re in December.

If you can get a hold of fresh picked, summer ending blackberries (I’d even make it with some good organic frozen berries too!) I encourage you to try this jam, you will not regret it.

Tip: Frozen berries that are thawed release their juice easier than fresh berries. Which is a plus during the busy hot harvest months. If you're pressed for time, freeze your berries until things calm down.

Melissa

The first time I heard of adding grape juice in place of all that white sugar in traditional summer jam recipes? I was, to say the least, pretty skeptical. However, I was willing to try, if it got rid of some of that sugar load!

Surprisingly, we noticed immediately how much more of the ‘fruit’ we tasted. (Amazing what happens when you don’t add a 5 lb bag of white sugar!) Now sometimes, I will toss in a 1/4 C of organic sugar here. It is totally optional, it just adds a hint of sweet. If you prefer a more tart jam, leave this out. Either way– it is delicious. Best part, even if you don't have a ton of berries you can make this small batch blackberry jam!

Resources 

Ever have a failed batch of jam or jelly? Nothing is more frustrating than having runny syrup when what you really want is a spreadable jam or jelly. Grab my free Jam & Jelly Troubleshooting Guide here  and learn my easy tips for a sure set… p.s. there's a bonus involved.

Blackberry Jam Recipe Low Sugar

4 Cups Freshly picked and washed berries (or frozen and thawed)

1 box of No Sugar PectinNote from Melissa: (the only store bought pectin I use is Pomona's Pectin, it's a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won't need to use the whole box when using Pomona's, just follow the instructions that come with it)

1/4 cup lemon juice if using sweet blackberries

1 Cup Grape Juice (undiluted)

  1. To get started, get out your canning equipment. We will water bath process this jam; you'll need your canning pot, lids, jars in your choice of size (I like smaller jars for jam), rings, etc. — you know the drill. Get yourself set up to can before starting to make your jam, because the jam doesn't take long, at all, to make.
  2. Prepare your water bath canner by turning the heat to medium. Make sure the water level is deep enough to completely cover your filled jars of jam by at least 1 inch.
  3. You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Dump in your clean/washed berries, I slightly crush mine with a potato masher. Optional.Easy Blackberry Jam with No Sugar
  4. Turn heat up to medium. Dump in grape juice and stir.
  5. Add pectin per instructions on the box.
  6. Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
  7. Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
  8. After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.

This jam is a very special treat! Beautiful on the shelf and a very appreciated gift! Capture a little summertime in a jar with this easy blackberry jam recipe!

Easy Blackberry Jam Recipe Low Sugar with Canning Instructions

MelissaKNorris
Easy blackberry jam recipe with no added sugar
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
  

  • 4 Cups Freshly picked and washed berries or frozen and thawed
  • 1 box of No Sugar PectinNote from Melissa: the only store bought pectin I use is Pomona's Pectin, it's a natural pectin without added sugar or GMO ingredients and allows you to make no sugar added jams and jellies. You won't need to use the whole box when using Pomona's, just follow the instructions that come with it
  • 1/4 cup lemon juice if using sweet blackberries
  • 1 Cup Grape Juice unsweetened concentrate in full form

Instructions
 

  • To get started, get out your canning equipment. We will water bath process this jam; you'll need your canning pot, lids, jars in your choice of size (I like smaller jars for jam), rings, etc. — you know the drill. Get yourself set up to can before starting to make your jam, because the jam doesn't take long, at all, to make.
  • Prepare your water bath canner by turning the heat to medium. Make sure the water level is deep enough to completely cover your filled jars of jam by at least 1 inch.
  • You’ll want to use a large stainless or enamelware pot for cooking up your jam, and put it on low heat. Dump in your clean/washed berries, I slightly crush mine with a potato masher. Optional.
  • Turn heat up to medium. Dump in grape juice and stir.
  • Add pectin per instructions on the box.
  • Ladle the jam into jars to 1/4 inch headspace, remove air bubbles and add more jam if needed to stay at the 1/4 inch headspace, make sure jar rims are wiped clean, put lid in place, fasten the ring down and set in the canner rack. Repeat.
  • Bring water to a full boil in canner and then process for 15 minutes. When my timer goes off, I turn off the burner and remove the lid for 5 minutes or so. Then carefully (with a jar lifter) remove jars and set them on a towel to cool for 24 hours
  • After 24 hours, check seals, remove bands, wipe down the jars, label lids and put them on the pantry shelf.
Keyword blackberry jam recipe
Tried this recipe?Let us know how it was!
Jar of blackberry jam sitting on a table with blackberries in the background. Text overlay says, "No Sugar Blackberry Jam"

How to Can Apricots- Easy Canned Apricots Recipe

by 19 Comments

Learning how to can apricots was the first canning I ever did. It was a fantastic introduction. Quick. Easy.
Get our FREE Fruit Canning Chart on how to make super light sugar, honey syrup, on up to medium sugar syrups for canning your fruit!This is a link click here to get your FREE Fruit Syrup Canning Chart

how to can apricots

Not to mention it yielded great results and a huge smile from my husband. That was all it took; I've been canning ever since. Basic fruit canning is very simple and a great jumping off point into water bath canning. Plus, the jars look beautiful lining the pantry shelf.

Plus, there's something incredibly soul satisfying about filling up your pantry with home canned foods, a satisfaction you can't get from store bought items.

Gather up your Apricots, your water bath canning gear and let's get at it! 

Resources to Hot Water Bath Apricots :

  • Canning jars
  • Deep kettle with jar rack (Water Bath Canner)
  • Canning jar lids and rings
  • Lots of old kitchen/ hand towels & hot pads
  • Canning Jar Lifter & Chop Stick or Wooden Spoon

There are two ways to can fruit, using either the raw pack or the hot pack method. The raw pack method is my choice (aka way less work), though some sources say a raw pack makes poor quality apricots, I find it tends to yield a firmer end result, and what this recipe uses.

how to can fresh apricots

The hot pack method means you bring the apricots to a boil with the syrup, and also decreases the processing time by 5 minutes.  The choice is up to you, but I find it easier to pack the jars, and less hands on work on my end, using the raw pack method.
Get our FREE Fruit Canning Chart on how to make super light sugar, honey syrup, on up to medium sugar syrups for canning your fruit! This is a link click here to get your FREE Fruit Syrup Canning Chart

How to Can Apricots

(makes 4 quarts)

Apricots (approximately 2 and 1/4 pounds per quart jar)

6 cups Water

2 Cups Sugar

  1. Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat.
  2. Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
  3. In a large sauce pan bring 6 cups water and 2 cups sugar to a boil.(I cover and turn it off since Apricot canning goes so fast)
  4. Rinse apricots well and peel if desired (peeling is optional)
  5. Cut in half and pop out the pit.
  6. Place apricots in the jar, cut side down, and fill to a 1/2 inch headspace (not that how you pack them matters in the overall canning process, it just works best to fit more per jar).
  7. Pour hot syrup over apricots to a 1/2 inch headspace.
  8. Remove air bubble by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  9. Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
  10. Place jars in hot water bath canner. Lower jars into water and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  11. Bring water to a boil and begin processing time only after water has reached a full boil, cover, and process pints for 25 minutes and quarts for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
  12. Turn off burner and remove lid. Wait 5 minutes and using a jar lifter, remove jars from canner and place on a folded towel. Allow to cool for 12 to 24 hours undisturbed.
  13. Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!

How to Can Apricots- Easy Canned Apricots Recipe

MelissaKNorris
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 16 cups

Ingredients
  

  • Apricots approximately 2 and 1/4 pounds per quart jar
  • 6 cups Water
  • 2 Cups Sugar

Instructions
 

  • Prepare hot water bath canner by filling 1/2 way with warm water, placing rack inside, and setting on medium heat.
  • Have jars washed and rinsed in hot soapy water, wide mouth are the easiest to pack your apricots in.
  • In a large sauce pan bring 6 cups water and 2 cups sugar to a boil.(I cover and turn it off since Apricot canning goes so fast)
  • Rinse apricots well and peel if desired (peeling is optional)
  • Cut in half and pop out the pit.
  • Place apricots in the jar, cut side down, and fill to a 1/2 inch headspace (not that how you pack them matters in the overall canning process, it just works best to fit more per jar).
  • Pour hot syrup over apricots to a 1/2 inch headspace.
  • Remove air bubble by taking a chopstick, knife, or ruler and running it between the outside of the fruit and the inside of the jar. Re-check headspace and add more syrup if needed.
  • Wipe down the rim of the jar, place lid and band on, and tighten to fingertip tight.
  • Place jars in hot water bath canner. Lower jars into water and make sure the water level comes 1 inch above the top of the jars. Add more boiling water if necessary.
  • Bring water to a boil and begin processing time only after water has reached a full boil, cover, and process pints for 25 minutes and quarts for 30 minutes. (If using hot pack method, pints are 20 minutes and quarts are 25 minutes).
  • Turn off burner and remove lid. Wait 5 minutes and using a jar lifter, remove jars from canner and place on a folded towel. Allow to cool for 12 to 24 hours undisturbed.
  • Check seals, remove bands, wipe down jars to remove any sticky residue, and store in your pantry!
Tried this recipe?Let us know how it was!

There you have it my friends, how to can apricots.

Apple Pie Jam Low Sugar Recipe

by 42 Comments

This apple pie jam recipe is seriously the next best thing to apple pie filling. Except, dare I say it, maybe better because one can smear it on just about anything and not have to wait for said apple pie to bake? Okay, dare accepted, I said it.Seriously, apple pie jam is my new… jam.

I first came across this ball apple pie jam recipe in the Ball Complete Book of Home Canning but you guys, 9 cups of sugar to 6 cups of apples, we don't have to be a math major but that is just wrong. There should never be more sugar than fruit, really, there should never be as much sugar as fruit either.

Good news, I did the alterations and now you can have your apple pie jam and eat it too, without the loads of sugar.

One of the beautiful things about Pomona's Pectin (and no, they've never paid me a dime or sent me free product, but if they're reading this, I'm totally game) is it doesn't require copious amounts of sugar to set like traditional pectin. It also doesn't have a lot of questionable ingredients like many brands that are derived from highly GMO crops. Pomona's website states it's made from dried citrus peels, not corn or apples, and is GMO free.

My other favorite part, I can do multiple batches of jam from one box of pectin and I can make them low sugar or sugar free (yep, totally true) because Pomona Pectin uses calcium water to get the set, not sugar.

How to Make Apple Pie Jam 

Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time!

Peel, core, and chop up 8 cup of apples. I prefer to use a sweet apple so I don't need to add as much sugar. My favorite apple for baking and cooking is a Gravenstein and that's what you see featured here. Place it in a big old stainless steel pot and add 8 Tablespoons bottled lemon juice and 1 cup water. Bring to a boil and cook for 10 minutes until apples are soft.

Add 4 teaspoons of calcium water (comes in the Pomona Pectin and activates the pectin). Boil for 1 more minute.Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time! This is one canning recipe you've got to grabAdd your spices and the sugar mixed with the powdered pectin. Return to a boil and stir constantly (because burnt sugar is so not wanted here) for 2 minutes. You'll see and feel the mixture start to thicken up. Take it off the heat.Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time! This is one canning recipe you've got to grab

Pour into clean canning jars to a 1/4 inch headspace. Remove air bubbles and add more jam if needed to keep the headspace.

Place in a water bath canner, making sure the water level is 1 inch above the surface of the jars and process jars for 10 minutes. Remember, don't start your time until the water is at a full boil.

Turn off heat and remove the canner lid, after 5 minutes remove jars to a towel covered counter top and let cool. Check seals after 24 hours, remove bands and wipe down the surface of the jars and store in the pantry.

While I've already made 4 batches of this darling (if you're on my Christmas list, maybe only make 1 batch as I've got ya covered) I still have quarts of this true home canned apple pie filling recipe because a girl can never have too many Mason jars filled with food on her shelf… or too many apple pies, right?

Options for Apple Pie Jam Canning Recipe

You can use 3/4 cup of finely chopped dried cranberries. Add them with the calcium water and spices.Homemade apple pie jam low sugar style, the perfect way to preserve your apples. This is one of the best jams, all the flavor of apple pie without the bake time! This is one canning recipe you've got to grab

Apple Pie Jam Low Sugar Recipe

Melissa Norris
This easy apple pie jam recipe is delicious and low sugar, so the apple flavor and spices shine
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Servings 3 pints

Ingredients
  

  • 8 cups peeled chopped, and cored apples
  • ¾ cup dried cranberries optional
  • 8 tablespoons bottled lemon juice
  • 1 cup water
  • 4 teaspoons calcium water
  • 4 teaspoons powder pectin
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 cups sugar

Instructions
 

  • Peel, core, and chop up 8 cup of apples. I prefer to use a sweet apple so I don't need to add as much sugar. My favorite apple for baking and cooking is a Gravenstein and that's what you see featured here.
  • Place it in a big old stainless steel pot and add 8 Tablespoons bottled lemon juice and 1 cup water. Bring to a boil and cook for 10 minutes until apples are soft.
  • Add 4 teaspoons of calcium water (comes in the Pomona Pectin and activates the pectin). Boil for 1 more minute.
  • Add your spices and the sugar mixed with the powdered pectin. Return to a boil and stir constantly (because burnt sugar is so not wanted here) for 2 minutes. You'll see and feel the mixture start to thicken up. Take it off the heat.
  • Pour into clean canning jars to a ¼ inch headspace. Remove air bubbles and add more jam if needed to keep the headspace. Place in a water bath canner, making sure the water level is 1 inch above the surface of the jars and process jars for 10 minutes. Remember, don't start your time until the water is at a full boil.
  • Turn off heat and remove the canner lid, after 5 minutes remove jars to a towel covered counter top and let cool. Check seals after 24 hours, remove bands and wipe down the surface of the jars and store in the pantry.
  • You can use ¾ cup of finely chopped dried cranberries. Add them with the calcium water and spices.
Keyword apple pie jam recipe, low sugar apple pie jam
Tried this recipe?Let us know how it was!

How to Can Pears + Spiced Pear Canning Recipe

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Learn how to can pears the easy way for delicious fruit all year long that's high on flavor with the options of cinnamon and ginger. You'll want to do several variations and best part, no peeling involved.

Okay, well technically, no peeling with a knife involved and you can peel a whole bunch of pears at once in 15 seconds.

Two jars of canned pears with two pears and three cinnamon sticks sitting on a wooden surface. Text overlay says, "How to Can Pears at Home + a Spiced Pear Recipe".

Are you ready for this?

This time of year is super busy with all of our canning on, but we depend upon our jars of home-canned goodness to feed us during the winter months when fresh fruit isn't just growing on the bush right outside my door.

However, that can make finding the time to fit in all the canning a bit hard to do. So when I find a trick that can speed things up, you can bet I'll share it with ya.

Depending upon the size of your pears, you'll want about 3 to 4 medium to fill a one-quart sized jar.

Some of the best pears for canning are Bartlett pears, but any pear will do, EXCEPT Asian pears. Asain pears are not acidic enough on their own to can. Add 1 Tablespoon of bottled lemon juice per pint or 2 Tablespoons of bottled lemon juice per quart jars in order to can Asian pears safely at home. Below is my canned pear halves recipes.

How to Can Pears at Home 

Remember that super duper easy trick on peeling I promised. Here it is. You can peel pears the exact same way as you peel tomatoes and peaches, by blanching them. Hello, I just rocked your pear loving world, didn't I?

easy way to peel pears without a knife
No knife peeling trick for canning pear halves

1.Take a big old pot of boiling water and submerge your pears for 15 seconds. With a slotted spoon, remove those bad boys into a bowl of warm water. (I toss my 1/4 cup of bottled lemon juice into the warm water and use it for storing the pears once peeled and cored as well). The lemon juice helps them from turning brown and is purely for looks in this instance.

2. Next, simply rub off the peel of the pear. Seriously, the skin slides off. No knife and no peeler needed. Way cool, huh? If you happen to not get a side of the pear in the boiling water, just take the back of a spoon and scrape it off.

Now the only time you need your knife is to cut the pear in half. Take a spoon and scoop out the seeds and core. Let the peeled and cored pear half go swimming back in the water with lemon juice while it waits for the rest of the pear family.

Prepare your water bath canner (fill with water deep enough to cover the jars, place the rack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.

Pear Canning Liquid Options (and Canning Pears without Sugar) 

You may can pears in just water, unsweetened apple juice, or light or medium syrup. If you choose to can fruits with just water, you need to use a hot pack method. However, when canning pears, you want to use a hot pack method anyways to get the best quality end product. I don't know about you, but I want the best tasting food at the end, so taking the 5 minutes to do a hot pack and have amazing home canned pears is totally worth it.

I prefer to use a light syrup and or if you want, we can do canning pears with honey instead of sugar.

How to Can Pears – Spiced Pear Canning Recipe

how to can pears with honey

In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.

Fill your jar with 2 four-inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch headspace. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch headspace. Remove air bubbles and double-check your head spaced, adding more syrup if needed.

how to water bath can pears

Wipe the rim of the jar clean and place on lid and band. Tighten down to fingertip tight and place the jar in the water bath canner.

When you've filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*

*Note: if you're 1,000 feet above sea level, increase processing time by 5 minutes.

When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft-free area and let cool for 24 hours.

Enjoy this treat all winter long. Want a little bit of variety with your canned pears recipes? This next one is for you.

Cinnamon Spiced Pear Recipe

Now for a really fun treat, make these home-canned cinnamon pears! Oh, yes, we did.

Place two 4 inch cinnamon sticks in the bottom of each quart jar. You could also add a pinch of powdered ginger to the syrup if you so wanted.

Resources for Home Canned Cinnamon Pear Recipe

Fruit Syrup Canning Chart Grab our FREE chart and preserve your fruit with just the perfect amount of sweetness (or go no sugar!) with our chart that has super-light sugar, pretty-light sugar, light, medium and heavy sugar syrups. Pssst, we've got you covered if you want to use honey, too! Click here

Ball Home Canning Utensil Kit– Seriously, this is one of the best investments I've ever made for canning supplies and it's only $10. The measuring and air bubble remover I use all the time, and no more burnt fingers with the jar lifter. Have I mentioned I'm kind of a messy cook/canner? The funnel helps keep me from spilling liquid all over the counter… well, mostly.

I actually use my pressure canner as a water bath canner when doing quarts because it's taller than my regular canner. You just use a regular tight fitting lid and the rack instead of the pressure canning lid.

Bulk Non-Irradiated Cinnamon Sticks These are much cheaper than I can buy at the store and I've got them on hand for all my fall and holiday projects, score!

Other Fruit Canning Recipes

How to Can Apricots or Peaches

How to Can Apple Pie Filling

129+ Best Canning Recipes to Make This Year

How to Can Pears + Spiced Pear Canning Recipe

MelissaKNorris
Easy pear canning recipe with low (or no sugar) but heavy on flavor with optional spices of cinnamon and ginger!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course fruit
Servings 4 quarts

Ingredients
  

  • Makes 4 quarts feel free to double
  • Approximately 12 pounds of peeled halved, and cored pears (about 3 to 4 pears per quart jar)
  • 5 and 3/4 cups water
  • 1 and 1/2 cups sugar
  • Two 4 inch cinnamon sticks per quart jar optional

Instructions
 

  • Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.
  • Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about 1/4 cup for a large bowl) to keep from turning brown.
  • In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.
  • Fill your jar with 2 four inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.
  • Wipe the rim of the jar clean and place on lid and band. Tighten down to finger tip tight and place jar in the water bath canner.
  • When you've filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*
  • *Note: if you're 1,000 feet above sea level, increase processing time by 5 minutes.
  • When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft free area and let cool for 24 hours.
Keyword canning pears recipe, canning pears without sugar, How to can pears
Tried this recipe?Let us know how it was!
Collage of images for canning pears with text overlay, "How to Can Pears: Easy Recipe for Home Canning".

Now you know how to can pears, are you trying the spiced pear recipe or regular?

Sweet and Spicy Plum Sauce Canning Recipe

by 15 Comments

This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.

This easy sweet and spicy plum sauce recipe is what you make when your sweet neighbors show up with a box of beautiful yellow plums. Or, it's the recipe you print out and deliver with the plums you might be gifting to someone else because you have a plethora. Or… okay, you get the point, however you got your plums, this is the sauce to make.

It would be delicious with purple plums, but it works especially well with yellow plums, because I've found (maybe it's just my misfortune) that the yellow plums around here don't have as much flavor as the purple plums. But, I refuse to let any produce go to waste, so this sauce is the one for me right now. Plus, my son has developed a strong craving for any type of sweet and spicy sauce on chicken, and we need to keep those growing boys fed, right? Well, the already grown ones, too.

Resources for Sweet and Spicy Plum Sauce

Food processor– this little beauty literally shaves hours off of prep time when canning. Not to mention all other forms of chopping, slicing, grating, and nut butter making. You can try a blender, but beings we don't want it totally pureed, I highly recommend one of these, one of the best Christmas gifts I ever received.

Ball Book of Complete Canning– Whenever I'm on the hunt for a new canning recipe, this is one of the first places I turn.

Water Bath Canner– Can you believe I still borrow my mother's? Yep, I totally need to get one of my own, because I realized I'd “given it back” to her and had to run and down and get it with five minutes left on the cooking time of the sauce.

How to Make Sweet and Spicy Plum Sauce

This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.

Begin with rinsing off your plums. We need 10 cups worth of pitted (this was the longest part of the whole recipe) and finely diced plums. I just used my fingers and squished the pit out, as these were very ripe. I'm sure there's a less messy way to do it, but sometimes, our hands really are the best tool.

This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.
This plum sauce recipe is the perfect sweet and spicy recipe to can up for all year eating. Easy step by step tutorial, easy, even if you're new to canning.

After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil.

Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time. 

Ladle your sauce into clean Mason jars to a 1/2 inch headspace.  Take a spatula or butter knife and run around the inside of the jar to remove air bubbles. Wipe rim of jar with clean damp towel. Place on lids and tighten down bands to finger tip tight.

Process in a hot water bath for 20 minutes. Make sure water covers the jars by at least an inch. Begin processing time when water comes to a full boil. When done, remove canner from heat and remove lid. Allow to cool for 5 to 10 minutes before using a jar lifter to remove the jars. Place jars on a towel folded in thirds in a draft free area and allow undisturbed for at least 12 hours. Check to make sure jars sealed and then wipe down jar and store in a dark cool pantry shelf until consuming!

The recipe yielded 6 cups for me, though the original said 4….

Grab your free copy of the Ultimate Home Food Preservation Guide

Recipe adapted from Ball Book of Complete Canning

Sweet and Spicy Plum Sauce Canning Recipe

MelissaKNorris adapted from Ball Book of Complete Canning
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 6 pints

Ingredients
  

  • 2 cups lightly packed brown sugar
  • 1 cup organic evaporated cane juice
  • 1 cup apple cider vinegar
  • 3/4 cup finely chopped onion I used walla walla sweet
  • 2 Tablespoons finely chopped jalapeno peppers I left the seeds in for some heat
  • 2 Tablespoons mustard seeds
  • 1 Tablespoon canning salt
  • 2 cloves finely chopped garlic
  • 1 Tablespoons finely chopped gingerroot
  • 10 cups finely chopped pitted plums

Instructions
 

  • After you've got your plums prepped, diced (whirled in the food processor which makes it kind of runny) and measured, dump the rest of the ingredients in a heavy bottom stock pot. Using a thick bottomed (yes, that phrase made me giggle, too) keeps your sauce from scorching. Put all the rest of the ingredients, minus the plums, in and bring to a boil. Stir often, sugar scorches easily.
  • Add your plums and return to a simmer. Let simmer for 1 hour and about 40 minutes, stirring every now and then, until sauce has reduced and thickened up some. You can see the line in the above photo of when I started the plum sauce and when it was done reducing at the end of the time.
  • Ladle your sauce into clean Mason jars to a 1/2 inch headspace. Process in a hot water bath for 20 minutes.
Tried this recipe?Let us know how it was!