With canning season upon us, I thought I’d do a quick round-up of all of my canning recipes over the years. That way, you can browse everything in one place, and plan out your 2016 can-a-palooza {totally a thing}.
First, let’s start with canning basics. If this is your first year canning, don’t be overwhelmed. It’s a simple step-by-step process that will have your pantry lined with jars in no time. You’ll need to acquire basic equipment to get started. Once you have the essentials, there are two basic methods for canning.
The first is the Hot Water Bath Method. It involves ladling hot jams/jellies/produce into clean jars and then allowing them to seal in a large pot of boiling water. It’s as easy as boiling noodles, I promise. The second method is for items like meats and beans.
It’s called Pressure Canning. It feels a little overwhelming at first, given the slight chance that negligence could cause an explosion, but as long as you watch your pressure canner, you’re good.
Now that you’ve got the how-to basics, you really just need to decide on recipes. Over the years, I have tried A LOT of canning recipes. Some are simple staples and others are a little more daring. The sky’s the limit, really. You can use the items you’ve grown or buy them–the point is really to make your own and put it up for winter–it’s self-reliance and all that jazz.
So, without further ado, here’s a list of canning recipes to channel the inner prepper in all of you:
Fruits
Jams, Jellies, Marmalades and Butters
- Tang Breakfast Drink Jelly
- Logan Berry Jam
- Strawberry Jam – 5 Different Ways
- Lilac Blossom Jelly
- Blueberry Lemon Jam
- Cranberry Orange Marmalade
- Low Sugar Triple Berry Jam
- Apple Butter
- Pear Butter
- Jalapeno Pepper Jelly
- Vanilla Rhubarb Jam
- Blood Orange Marmalade
- Meyer Lemon-Ginger Marmalade
- Mint Jelly
- Vanilla Chia Seed Jam
- Apricot Jam
- Blueberry Jam with Mint
- Rhubarb Cinnamon Jam
- Carrot Cake Jam
- Pear Vanilla Jam
- Apple Pie Jam
- Low Sugar Cinnamon Plum Jam
- Rosemary Jelly
- Raspberry Jam
- Cherry Jam
- Peach Jam
All Things Tomato
Veggies, Beans and Corn
Finally, I get a lot of questions about leaving the rings on canning jars during storage vs. removing them after they’ve sealed. The answer is to remove them, but go HERE for a full explanation as to why.
If none of the above recipes make your heart or taste buds sing, not to worry, here’s a list of my all time favorite canning recipe books. You are sure to find something that moves you in one of them!
The Blue Chair Jam Cookbook
Food in Jars: Preserving in Small Batches Year-Round
Ball Complete Book of Home Preserving
Put ’em Up!: A Comprehensive Home Preserving Guide
Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen
Leslie says
You know, it’s funny but water bath canning seems so hard to me. I like pressure canning, although there are something things that really can’t be pressure canned (ahem peaches)
Barbara says
I have a crazy question. Can I take tomatoes out of a store bought can and can them in a water bath method? I hit a sale and not sure I can use them as fast as I should before the cans start to break down.
Thanks
Sheree Hyde says
I have done this with tomatoes and tomato sauce. Just keep in mind that when you reprocess tomatoes the tomatoes will be very soft so use for sauces, ketchup, things like that. I processed them the same way I do fresh. Hope this helps you!