New to Canning… Start with These 25 Simple Recipes for Fresh Tastes Year-Round

The art of food preservation has a rich history, with canning as a revolutionary method in the early 19th century. This technique, which involves sealing food in airtight containers and heat-processing them to prevent spoilage, has its roots in Napoleon’s quest for better food preservation for his armies.¹

From Nicolas Appert’s groundbreaking experiments with glass jars to the development of tin cans and modern canning processes, the evolution of canning has significantly impacted food safety, nutrition, and global food distribution.

Whether you’re a novice or looking to expand your repertoire, here are 25 easy canning recipes that are perfect for beginners.

1. Classic Strawberry Jam

Nothing beats the taste of homemade strawberry jam spread on warm toast. This recipe is a perfect starting point for beginners, requiring just three simple ingredients. The natural pectin in strawberries helps the jam set beautifully, resulting in a spreadable consistency that’s bursting with fresh berry flavor.

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Ingredients:

• 4 cups crushed strawberries
• 4 cups granulated sugar
• 1/4 cup lemon juice

Procedure:

1. Wash and hull strawberries, then crush them.
2. Combine crushed strawberries, sugar, and lemon juice in a large pot.
3. Bring the mixture to a rolling boil over high heat, stirring constantly.
4. Boil for about 10 minutes, or until the jam reaches 220°F on a candy thermometer.
5. Remove from heat and skim off any foam.
6. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
7. Process in a water bath canner for 10 minutes.

2. Dill Pickle Spears

Crisp, tangy, and oh-so-satisfying, homemade dill pickle spears are a canning classic. This recipe uses a simple brine and fresh dill to create that signature pickle flavor. You’ll never want to buy store-bought pickles again after tasting these crunchy delights.

Ingredients:

• 3 pounds pickling cucumbers, cut into spears
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons pickling salt
• 4 heads fresh dill
• 4 cloves garlic, peeled

Procedure:

1. Wash cucumbers and cut them into spears.
2. In a large pot, combine vinegar, water, and salt. Bring to a boil.
3. Pack cucumber spears into sterilized jars.
4. Add 1 head of dill and 1 clove of garlic to each jar.
5. Pour hot brine over cucumbers, leaving 1/2-inch headspace.
6. Remove air bubbles and adjust the headspace if necessary.
7. Process in a water bath canner for 10 minutes.

3. Peach Preserves

Capture the essence of summer with these luscious peach preserves. The natural sweetness of ripe peaches shines through in this simple recipe. Spread it on biscuits or use it as a topping for yogurt or ice cream for a delightful treat any time of year.

Ingredients:

• 4 cups peeled and chopped peaches
• 4 cups granulated sugar
• 1/4 cup lemon juice

Procedure:

1. Combine peaches, sugar, and lemon juice in a large pot.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat and simmer for 20-30 minutes, until the mixture thickens.
4. Remove from heat and skim off any foam.
5. Ladle hot preserves into sterilized jars, leaving 1/4-inch headspace.
6. Process in a water bath canner for 10 minutes.

4. Tomato Salsa

Spice up your canning repertoire with this zesty tomato salsa. Perfect for chips, tacos, or as a condiment, this recipe lets you control the heat level. Use fresh, ripe tomatoes for the best flavor and texture in your homemade salsa.

Ingredients:

• 6 cups chopped tomatoes
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1/4 cup chopped jalapeños (adjust to taste)
• 1/2 cup vinegar
• 1 tablespoon salt
• 1 teaspoon cumin

Procedure:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Ladle hot salsa into sterilized jars, leaving 1/2-inch headspace.
4. Remove air bubbles and adjust the headspace if necessary.
5. Process in a water bath canner for 15 minutes.

5. Blueberry Syrup

Transform fresh blueberries into a versatile syrup that’s perfect for pancakes, waffles, or as a flavoring for drinks. This simple recipe captures the essence of ripe blueberries in a pourable form. It’s a delicious way to enjoy summer’s bounty all year long.

Ingredients:

• 6 cups fresh blueberries
• 4 cups granulated sugar
• 1/4 cup lemon juice
• 2 cups water

Procedure:

1. Crush blueberries in a large pot.
2. Add sugar, lemon juice, and water. Stir to combine.
3. Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
4. Strain the mixture through a fine-mesh sieve.
5. Return syrup to the pot and bring to a boil.
6. Ladle hot syrup into sterilized jars, leaving 1/4-inch headspace.
7. Process in a water bath canner for 10 minutes.

6. Bread & Butter Pickles

These sweet and tangy pickles are a crowd-pleaser. The combination of cucumbers, onions, and a perfectly balanced brine creates a pickle that’s great on sandwiches or as a snack. This recipe is a fantastic way to use up an abundance of cucumbers from your garden.

Ingredients:

• 4 pounds sliced cucumbers
• 1 pound sliced onions
• 1/4 cup pickling salt
• 2 cups white vinegar
• 2 cups sugar
• 2 tablespoons mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon turmeric

Procedure:

1. Combine cucumbers and onions in a large bowl. Sprinkle with salt and cover with ice. Let stand for 3 hours, then drain.
2. In a large pot, combine vinegar, sugar, and spices. Bring to a boil.
3. Add drained cucumber mixture and return to a boil.
4. Pack hot pickles into sterilized jars, leaving 1/2-inch headspace.
5. Process in a water bath canner for 10 minutes.

7. Apple Butter

This rich, spiced spread is a fall favorite. Apple butter is essentially a concentrated form of applesauce, cooked slowly to create a deep, caramelized flavor. It’s delicious on toast, stirred into oatmeal, or used as a filling for baked goods.

Ingredients:

• 4 pounds apples, peeled and chopped
• 2 cups sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Procedure:

1. Cook apples in a slow cooker on low for 8-10 hours, until very soft.
2. Puree apples with an immersion blender.
3. Add sugar and spices, stirring to combine.
4. Continue cooking uncovered for 1-2 hours, until thickened.
5. Ladle hot apple butter into sterilized jars, leaving 1/4-inch headspace.
6. Process in a water bath canner for 10 minutes.

8. Pickled Garlic

Preserve the pungent flavor of fresh garlic with this easy pickling recipe. Pickled garlic is milder than raw garlic and adds a zesty kick to salads, antipasto platters, or as a condiment. It’s a unique addition to your canning repertoire that garlic lovers will adore.

Ingredients:

• 2 pounds peeled garlic cloves
• 3 cups white vinegar
• 1 cup water
• 1 tablespoon pickling salt
• 1 tablespoon sugar
• 1 teaspoon dried oregano

Procedure:

1. Combine vinegar, water, salt, sugar, and oregano in a large pot. Bring to a boil.
2. Add garlic cloves and return to a boil. Cook for 1 minute.
3. Using a slotted spoon, pack garlic into sterilized jars.
4. Pour hot brine over garlic, leaving 1/2-inch headspace.
5. Process in a water bath canner for 10 minutes.

9. Raspberry Jam

Capture the bright, tangy flavor of fresh raspberries in this easy jam recipe. The natural pectin in raspberries helps this jam set beautifully without added pectin. Spread it on scones or use it as a filling for thumbprint cookies for a burst of summer flavor.

Ingredients:

• 4 cups crushed raspberries
• 4 cups granulated sugar
• 1/4 cup lemon juice

Procedure:

1. Combine raspberries, sugar, and lemon juice in a large pot.
2. Bring to a rolling boil over high heat, stirring constantly.
3. Boil for about 5 minutes, or until the jam reaches 220°F on a candy thermometer.
4. Remove from heat and skim off any foam.
5. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
6. Process in a water bath canner for 10 minutes.

10. Pickled Asparagus

Preserve the crisp texture and delicate flavor of asparagus with this easy pickling recipe. Pickled asparagus makes a great addition to appetizer platters or as a garnish for Bloody Marys. It’s a unique way to enjoy this spring vegetable all year round.

Ingredients:

• 4 pounds asparagus spears
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• 2 tablespoons pickling salt
• 1 tablespoon sugar
• 4 cloves garlic, peeled
• 4 sprigs fresh dill

Procedure:

1. Trim asparagus to fit your jars, leaving 1/2-inch headspace.
2. Combine vinegar, water, salt, and sugar in a large pot. Bring to a boil.
3. Pack asparagus spears into sterilized jars, adding 1 clove of garlic and 1 sprig of dill to each jar.
4. Pour hot brine over asparagus, leaving 1/2-inch headspace.
5. Process in a water bath canner for 10 minutes.

11. Pear Honey

This unique spread combines the subtle flavor of pears with the sweetness of honey. It’s not actually made with honey, but its smooth, spreadable texture is reminiscent of the golden nectar. Pear honey is delicious on toast, biscuits, or as a glaze for roasted meats.

Ingredients:

• 8 cups grated pears
• 4 cups granulated sugar
• 1 can (20 oz) crushed pineapple, undrained
• 1/4 cup lemon juice

Procedure:

1. Combine all ingredients in a large pot.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat and simmer for 30-40 minutes, until the mixture thickens.
4. Ladle hot pear honey into sterilized jars, leaving 1/4-inch headspace.
5. Process in a water bath canner for 10 minutes.

12. Pickled Beets

These tangy, sweet pickled beets are a colorful addition to your pantry. They’re perfect for salads, as a side dish, or as part of a relish tray. This recipe is a great way to preserve the earthy flavor of fresh beets for enjoyment throughout the year.

Ingredients:

• 3 pounds beets, cooked and peeled
• 2 cups white vinegar
• 1 cup water
• 1 cup sugar
• 1 teaspoon pickling salt
• 1 cinnamon stick
• 6 whole cloves

Procedure:

1. Cut cooked beets into slices or chunks.
2. Combine vinegar, water, sugar, salt, cinnamon stick, and cloves in a large pot. Bring to a boil.
3. Add beets and return to a boil. Reduce heat and simmer for 5 minutes.
4. Remove cinnamon stick and cloves.
5. Pack hot beets into sterilized jars and cover with hot liquid, leaving 1/2-inch headspace.
6. Process in a water bath canner for 30 minutes.

13. Peach Salsa

Combine the sweetness of peaches with the zesty kick of salsa in this unique canning recipe. This fruity salsa is perfect for chips, grilled fish, or as a topping for tacos. It’s a delightful way to preserve summer peaches with a spicy twist.

Ingredients:

• 6 cups chopped peaches
• 1 1/4 cups chopped red onion
• 4 jalapeño peppers, finely chopped
• 1 red bell pepper, chopped
• 1/2 cup chopped cilantro
• 1/2 cup white vinegar
• 2 tablespoons honey
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper

Procedure:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Ladle hot salsa into sterilized jars, leaving 1/2-inch headspace.
4. Remove air bubbles and adjust the headspace if necessary.
5. Process in a water bath canner for 15 minutes.

14. Cranberry Sauce

Skip the canned stuff and make your own cranberry sauce for Thanksgiving and beyond. This homemade version is far superior in taste and texture. Plus, you can adjust the sweetness to your liking. It’s a simple recipe that’s perfect for beginners.

Ingredients:

• 4 cups fresh cranberries
• 2 cups granulated sugar
• 1 cup water
• Zest of 1 orange

Procedure:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until cranberries burst and sauce thickens.
3. Ladle hot sauce into sterilized jars, leaving 1/4-inch headspace.
4. Process in a water bath canner for 15 minutes.

15. Pickled Carrots

These crisp, tangy pickled carrots are a colorful addition to any meal. They’re great as a snack, in salads, or as a side dish. This simple recipe is a fantastic way to preserve carrots while adding a zesty flavor twist.

Ingredients:

• 3 pounds carrots, peeled and cut into sticks
• 3 cups white vinegar
• 3 cups water
• 1/4 cup pickling salt
• 2 tablespoons sugar
• 6 cloves garlic, peeled
• 6 sprigs fresh dill

Procedure:

1. Combine vinegar, water, salt, and sugar in a large pot. Bring to a boil.
2. Pack carrot sticks into sterilized jars, adding 1 clove of garlic and 1 sprig of dill to each jar.
3. Pour hot brine over carrots, leaving 1/2-inch headspace.
4. Remove air bubbles and adjust the headspace if necessary.
5. Process in a water bath canner for 15 minutes.

16. Grape Jelly

Grape jelly is a classic favorite that’s surprisingly easy to make at home. This recipe uses grape juice, eliminating the need to process fresh grapes. The result is a smooth, sweet jelly that’s perfect for PB&J sandwiches or as a glaze for meats.

Ingredients:

• 4 cups grape juice
• 4 cups granulated sugar
• 1 package (1.75 oz) powdered pectin

Procedure:

1. In a large pot, combine grape juice and pectin. Bring to a full rolling boil.
2. Add sugar all at once, stirring to dissolve. Return to a full rolling boil.
3. Boil hard for 1 minute, stirring constantly.
4. Remove from heat and skim off any foam.
5. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace.
6. Process in a water bath canner for 10 minutes.

17. Pickled Green Beans (Dilly Beans)

Dilly beans are a tangy, crunchy treat that makes a great snack or garnish. This easy recipe transforms fresh green beans into zesty pickles with a hint of dill. They’re perfect for bloody marys or as part of a charcuterie board.

Ingredients:

• 2 pounds green beans, trimmed
• 2 1/2 cups white vinegar
• 2 1/2 cups water
• 1/4 cup pickling salt
• 4 cloves garlic, peeled
• 4 heads fresh dill
• 1 teaspoon red pepper flakes (optional)

Procedure:

1. Combine vinegar, water, and salt in a large pot. Bring to a boil.
2. Pack beans vertically into sterilized jars, leaving 1/2-inch headspace.
3. Add 1 clove of garlic, 1 head of dill, and 1/4 teaspoon of red pepper flakes to each jar.
4. Pour hot brine over beans, leaving 1/2-inch headspace.
5. Remove air bubbles and adjust the headspace if necessary.
6. Process in a water bath canner for 10 minutes.

18. Apricot Jam

Capture the sunny flavor of fresh apricots in this easy jam recipe. The natural tartness of apricots balances beautifully with the sweetness of sugar, creating a jam that’s perfect for morning toast or as a glaze for pastries.

Ingredients:

• 4 cups chopped apricots
• 4 cups granulated sugar
• 1/4 cup lemon juice

Procedure:

1. Combine apricots, sugar, and lemon juice in a large pot.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat and simmer for 15-20 minutes, until mixture thickens.
4. Remove from heat and skim off any foam.
5. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
6. Process in a water bath canner for 10 minutes.

19. Pickled Onions

These tangy, crisp pickled onions are a versatile condiment that adds a pop of flavor to sandwiches, tacos, and salads. They’re quick to make and add a beautiful pink color to your canned goods collection.

Ingredients:

• 3 pounds small onions, peeled
• 3 cups white vinegar
• 3 cups water
• 1/4 cup pickling salt
• 2 tablespoons sugar
• 1 tablespoon mustard seeds
• 1 teaspoon celery seeds

Procedure:

1. Combine vinegar, water, salt, sugar, and spices in a large pot. Bring to a boil.
2. Add onions and return to a boil. Reduce heat and simmer for 5 minutes.
3. Using a slotted spoon, pack onions into sterilized jars.
4. Pour hot brine over onions, leaving 1/2-inch headspace.
5. Remove air bubbles and adjust the headspace if necessary.
6. Process in a water bath canner for 10 minutes.

20. Pineapple Jam

Bring a taste of the tropics to your pantry with this sweet and tangy pineapple jam. It’s perfect for spreading on toast, using as a cake filling, or as a glaze for ham. This recipe is a great way to preserve fresh pineapple when it’s in season and on sale.

Ingredients:

• 4 cups crushed pineapple
• 4 cups granulated sugar
• 1/4 cup lemon juice

Procedure:

1. Combine pineapple, sugar, and lemon juice in a large pot.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat and simmer for 20-25 minutes, until mixture thickens.
4. Remove from heat and skim off any foam.
5. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
6. Process in a water bath canner for 10 minutes.

21. Pickled Peppers

Preserve the crisp texture and spicy flavor of fresh peppers with this easy pickling recipe. These versatile pickled peppers are great for sandwiches, pizzas, or chopped into salads. You can use any type of pepper, adjusting the heat level to your preference.

Ingredients:

• 3 pounds mixed peppers, sliced
• 3 cups white vinegar
• 3 cups water
• 2 tablespoons pickling salt
• 2 tablespoons sugar
• 2 cloves garlic, peeled

Procedure:

1. Combine vinegar, water, salt, sugar, and garlic in a large pot. Bring to a boil.
2. Pack pepper slices into sterilized jars.
3. Pour hot brine over peppers, leaving 1/2-inch headspace.
4. Remove air bubbles and adjust the headspace if necessary.
5. Process in a water bath canner for 10 minutes.

22. Plum Butter

This rich, spiced spread is a delightful way to preserve plums. Similar to apple butter, plum butter is cooked slowly to create a deep, concentrated flavor. It’s delicious on toast, stirred into yogurt, or used as a filling for pastries.

Ingredients:

• 4 pounds plums, pitted and chopped
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Procedure:

1. Combine all ingredients in a slow cooker.
2. Cook on low for 8-10 hours, stirring occasionally, until thick and dark.
3. Puree with an immersion blender if desired.
4. Ladle hot plum butter into sterilized jars, leaving 1/4-inch headspace.
5. Process in a water bath canner for 10 minutes.

23. Corn Relish

This colorful relish is a great way to preserve the sweet flavor of fresh corn. It’s perfect as a condiment for hot dogs and burgers, or as a zesty addition to salads. The combination of corn, peppers, and onions creates a vibrant, flavorful relish.

Ingredients:

• 10 cups fresh corn kernels
• 2 cups chopped onions
• 2 cups chopped bell peppers
• 1 cup chopped celery
• 2 cups white vinegar
• 1 cup sugar
• 2 tablespoons pickling salt
• 1 tablespoon mustard seeds
• 1 tablespoon celery seeds

Procedure:

1. Combine all ingredients in a large pot.
2. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Ladle hot relish into sterilized jars, leaving 1/2-inch headspace.
4. Remove air bubbles and adjust headspace if necessary.
5. Process in a water bath canner for 15 minutes.

24. Cherry Pie Filling

Homemade cherry pie filling is leagues above the canned variety. This recipe lets you control the sweetness and consistency, resulting in a filling that’s perfect for pies, cobblers, or as a topping for cheesecake. It’s a great way to preserve fresh cherries for year-round enjoyment.

Ingredients:

• 6 cups pitted sour cherries
• 2 cups granulated sugar
• 1/4 cup cornstarch
• 1/4 cup lemon juice
• 1/4 teaspoon almond extract

Procedure:

1. In a large pot, combine cherries, sugar, cornstarch, and lemon juice.
2. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat and simmer for 5 minutes, until thickened.
4. Remove from heat and stir in almond extract.
5. Ladle hot filling into sterilized jars, leaving 1-inch headspace.
6. Process in a water bath canner for 30 minutes.

25. Zucchini Relish

Turn your abundance of garden zucchini into a tangy, sweet relish that’s perfect for hot dogs, hamburgers, or as a condiment for sandwiches. This relish is a great way to use up large zucchini that have grown too big for other uses.

Ingredients:

• 10 cups grated zucchini
• 4 cups chopped onions
• 2 red bell peppers, chopped
• 1/4 cup pickling salt
• 2 1/2 cups white vinegar
• 2 cups sugar
• 1 tablespoon cornstarch
• 1 teaspoon celery seeds
• 1 teaspoon turmeric

Procedure:

1. Combine zucchini, onions, and peppers in a large bowl. Sprinkle with salt and let stand for 3 hours. Drain well.
2. In a large pot, combine vinegar, sugar, cornstarch, celery seeds, and turmeric. Bring to a boil.
3. Add drained vegetable mixture and return to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Ladle hot relish into sterilized jars, leaving 1/2-inch headspace.
6. Process in a water bath canner for 10 minutes.

These 25 easy canning recipes are perfect for beginners looking to start their home canning journey. From sweet jams to tangy pickles, there’s something here for every taste preference.

Remember to always follow proper canning procedures to ensure food safety. Happy canning!

Source:

1. National Agricultural Library

Davin Eberhardt

Website |  + postsBio

Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.

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