10+ Canning Recipes for Easy and Delicious Home Preserves

Canning recipes let you save fresh foods so you can enjoy them later. You can preserve fruits, veggies, sauces, and more by sealing them in jars.

This method keeps your food safe while locking in flavors and nutrients.

You don’t have to be an expert to start canning. With a few supplies and some easy steps, you’ll have homemade preserves in no time.

Canning also helps cut down on food waste. Plus, you get tasty snacks any time of year.

1) Watermelon Rind Pickles

Watermelon rind pickles turn a part of the melon you’d usually toss into something sweet and tangy. There’s a hint of spice from cinnamon or cloves if you want.

Start by cooking the rind slowly in a syrup made from sugar, vinegar, and spices until it softens. Pack the hot pickles into clean jars and drop in a cinnamon stick for extra flavor.

Enjoy these pickles as a snack or with your summer meals. The process takes a bit of time, but it’s worth it.

Ingredients

• Watermelon rind
• Sugar
• White vinegar
• Cinnamon sticks
• Cloves (optional)

Cooking Instructions

1. Peel and cut watermelon rind into small pieces.
2. Boil sugar, vinegar, and spices like cinnamon and cloves to make a syrup.
3. Add the rind and cook slowly for about an hour.
4. Pack the hot rind into clean, hot pint jars.
5. Add a cinnamon stick to each jar.
6. Seal jars and process in a boiling water bath.

For more details, see cinnamon watermelon rind pickles recipes.

2) Apricot Jam

Apricot jam is a simple way to enjoy bright fruit flavor all year. You’ll need just apricots, sugar, and lemon juice.

Wash and cut the apricots, then combine them with sugar and lemon juice in a big pot. Cook until the mixture thickens into a spreadable jam.

If you want, add a little butter to keep the foam down. Don’t forget to sterilize your jars for safe storage.

Ingredients

• 4 cups fresh apricots, chopped
• 3 cups granulated sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon butter (optional)

Cooking Instructions

1. Sterilize 5 pint jars by boiling for 10 minutes.
2. Combine apricots, sugar, and lemon juice in a large saucepan.
3. Add butter if you like, to reduce foam.
4. Cook over medium heat, stirring often, until thickened (20-30 minutes).
5. Pour hot jam into jars, leaving 1/4-inch headspace.
6. Wipe rims and seal with lids.
7. Process in a boiling water bath for 10 minutes at 212°F (100°C).
8. Let jars cool.

3) Pickled Green Beans

Pickled green beans are crisp, garlicky, and a little bit spicy. They’re a fun snack or side dish.

Boil vinegar, water, and pickling salt. Then, pack fresh green beans and spices into jars.

Let the sealed jars sit for about two weeks before digging in so the flavors can really develop. Water bath canning helps keep them safe and crunchy for longer.

Ingredients

• 3 1/2 pounds fresh green beans, washed and trimmed
• 5 cups white vinegar (5% acidity)
• 2 cups water
• 1/3 cup pickling salt
• 8 cloves garlic
• 8 to 16 heads fresh dill
• Red pepper flakes (optional)

Cooking Instructions

1. Wash and trim the beans.
2. Boil vinegar, water, and salt.
3. Pack beans, garlic, dill, and red pepper flakes into sterilized jars.
4. Pour the hot vinegar mixture over the beans, leaving 1/2 inch headspace.
5. Seal jars with lids.
6. Process in a boiling water bath for 10 minutes at 212°F (100°C).
7. Store jars in a cool, dark spot for two weeks before eating.

4) Spiced Pickled Beets

Spiced pickled beets are easy to make and last for weeks. You cook the beets until tender, then soak them in a warm, spiced brine.

Cinnamon and mustard seeds add a cozy, sweet warmth. Pack everything into jars and process in a water bath canner for about 30-35 minutes.

Try roasting the beets first for more depth, or just boil them until soft. Pour the spiced syrup over and seal the jars.

Ingredients

• 4 pounds beets
• 3 cups thinly sliced onions
• 2 cups sugar
• 3 sticks cinnamon
• 1 tablespoon mustard seeds
• Vinegar (white or apple cider)
• Water

Cooking Instructions

1. Boil or roast beets until tender.
2. Peel and slice beets and onions.
3. Combine sugar, vinegar, cinnamon, mustard seeds, and water in a pot; heat until sugar dissolves.
4. Pack beets and onions into sterilized jars, leaving ¼ inch headspace.
5. Pour hot brine over beets.
6. Seal jars and process in boiling water bath for 30-35 minutes.
7. Let jars sit for at least two weeks before opening.

For more tips, see spiced pickled beets details here.

5) Beef Pot Pie Filling

Canning beef pot pie filling means you’ll always have a hearty meal ready. Mix beef, potatoes, carrots, and peas for a classic filling.

Cook the beef and veggies before canning. Use a pressure canner to keep everything safe and tender.

When you’re hungry, just heat the filling and add your favorite topping. Easy comfort food, no fuss.

Ingredients

• 4 cups diced potatoes
• 3 cups sliced carrots
• 1 ½ cups peas
• Cubed beef
• Beef broth or gravy

Cooking Instructions

1. Brown beef cubes until cooked through.
2. Cook potatoes, carrots, and peas until tender.
3. Mix beef, veggies, and broth or gravy.
4. Fill jars with the mixture, leaving headspace.
5. Process in a pressure canner—follow your canner’s directions.
6. Store sealed jars in a cool, dark spot.

For more details, see Canning Beef Pot Pie Filling.

6) Thai Red Curry Duck in a Jar

Canning Thai red curry duck gives you a spicy, rich meal whenever you want. Duck breast simmers in coconut red curry sauce with ginger and pineapple.

Pressure canning keeps the curry safe for months. When you want dinner, just heat a jar and you’re set.

Always use fresh ingredients and follow safe canning steps. Pressure canning at the right temp is key.

Ingredients

• Duck breast
• Coconut milk
• Thai red curry paste
• Ginger
• Pineapple chunks
• Duck or chicken stock
• Salt

Cooking Instructions

1. Brown duck breast on both sides.
2. Stir in curry paste, ginger, and stock.
3. Add coconut milk and pineapple; simmer until thick.
4. Pack hot curry into sterilized jars, leaving 1-inch headspace.
5. Seal jars.
6. Pressure can at 10 lbs, 240°F (116°C) for 90 minutes.
7. Let jars cool before storing.

7) Tomato Sauce

Homemade canned tomato sauce keeps fresh flavors in your pantry all year. Cook ripe tomatoes down into a thick sauce.

Add onions, garlic, and basil for extra flavor. To keep things safe, add lemon juice or citric acid to each jar before canning.

Process pint jars for about 35 minutes or quarts for 40 minutes in a boiling water bath. Once sealed, you can stash them away for months.

Ingredients

• 25 pounds fresh tomatoes
• 4 onions, chopped
• 10-15 garlic cloves, minced
• 3-4 handfuls fresh basil
• 1 28 oz can tomato puree
• Salt, to taste
• Olive oil
• Lemon juice or citric acid (1 tbsp per pint jar)

Cooking Instructions

1. Wash and chop tomatoes.
2. Cook tomatoes, onions, garlic, and basil until thick.
3. Stir in tomato puree, salt, and olive oil.
4. Add lemon juice or citric acid to jars.
5. Fill jars with hot sauce, leaving ½ inch headspace.
6. Wipe rims and seal with lids.
7. Process in boiling water bath: 35 minutes for pints, 40 for quarts at 212°F (100°C).
8. Cool and store jars in a dark, cool place.

For more details, visit a detailed canning tomato sauce guide.

8) Garlic Dill Pickles

Garlic dill pickles are a punchy way to use up cucumbers. Pack jars with cucumbers, garlic, dill, and spices, then pour in a boiling vinegar brine.

Heat the brine in a big pot. Don’t forget to sterilize your jars.

After filling, process the jars in a hot water bath. Let the pickles sit for at least a week before opening—trust me, they get better with time.

Ingredients

• Cucumbers (Kirby or pickling cucumbers)
• Garlic cloves
• Fresh dill or dill seeds
• White distilled vinegar
• Water
• Pickling or canning salt
• Optional: black peppercorns

Cooking Instructions

1. Wash and trim the cucumbers.

2. Sterilize the jars.

3. Mix water, vinegar, and salt in a pot and bring it to a boil.

4. Pack the cucumbers, garlic, dill, and spices into the jars.

5. Pour the hot brine over the cucumbers. Leave a little space at the top.

6. Wipe the rims of the jars, put the lids on, and screw on the bands.

7. Process the jars in a boiling water bath for about 10 to 15 minutes.

8. Take the jars out and let them cool down completely. Store them somewhere dark and cool.

You can check out more details in this homemade garlic dill pickles recipe.

9) Strawberry Jam

Strawberry jam is just a sweet, classic way to keep that fresh fruit taste going all year. Start by mixing crushed strawberries with sugar and lemon juice.

Pectin helps the jam get that right thickness as it cooks. Bring the mixture to a full rolling boil—so it keeps bubbling even when you stir.

That step really matters for setting the jam. After boiling, pour the hot jam into jars and process them in a water bath to seal.

If you’re not up for canning, just stick the jam in the fridge. Sometimes I let the fruit and sugar sit overnight; it seems to help the flavors come together.

Ingredients

• 5 cups crushed strawberries
• 7 cups granulated sugar
• 1/4 cup bottled lemon juice
• 6 Tbsp Ball® RealFruit™ Classic Pectin

Cooking Instructions

1. Combine the strawberries and lemon juice in a large saucepan.

2. Gradually stir in the pectin.

3. Bring it all to a full rolling boil over medium-high heat.

4. Dump in all the sugar at once and stir.

5. Boil hard for one minute, stirring the whole time.

6. Take the pan off the heat and skim off any foam on top.

7. Pour the jam into sterilized jars, leaving about 1/4 inch at the top.

8. Process the jars in a boiling water bath at 212°F (100°C) for 10 minutes.

10) Chipotle Beef for Tacos

Chipotle beef for tacos is one of those things that just makes life easier. You pressure can beef brisket with spices, and suddenly taco night is always an option.

The beef cooks with onions, garlic, and smoky chipotle peppers, so you end up with a ton of flavor. Make sure you fill your jars properly—don’t overdo it.

Usually, about 2 pounds of beef brisket fills four pint jars. That’s a decent amount for parties or just a quick dinner.

With the raw pack method, you put the seasoned, uncooked beef right into the jars before canning. It’s fast and keeps the flavors pretty fresh.

Ingredients

• 2 lb beef brisket
• 1-2 chipotle peppers in adobo sauce
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 cup beef broth

Cooking Instructions

1. Cut the beef brisket into chunks.

2. Mix chipotle peppers, onion, garlic, and spices with some beef broth.

3. Pack the raw beef and that mixture into clean canning jars. Make sure to leave about a 1-inch headspace.

4. Seal the jars with lids and rings.

5. Pressure can the jars at 10 lbs pressure for 75 minutes. You want the temperature to hit around 240°F (116°C).

6. Let the jars cool down, then stash them in a cool, dark spot.