23 Delicious Safe Canning Recipes for Beginners

Zesty flavors and the joy of preserving them await in our roundup of 23 Delicious Safe Canning Recipes for Beginners. Perfect for North American home cooks looking to dive into the world of canning, this collection is your gateway to creating shelf-stable delights. From tangy pickles to sweet jams, each recipe is a step towards mastering the art of canning. Ready to fill your pantry with homemade goodness? Let’s get started!

Homemade Tomato Sauce

So, you’ve got a bunch of ripe tomatoes and you’re thinking, ‘What’s the best way to turn these into something delicious?’ Well, making your own tomato sauce is easier than you might think, and oh boy, does it beat the store-bought stuff.

Ingredients

• About 2 pounds of ripe tomatoes
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of red wine (optional, but why not?)
• A pinch of sugar
• Salt and pepper to get it just right
• A handful of fresh basil leaves

Instructions

1. Start by washing your tomatoes and cutting them into quarters. No need to peel them; the skins add flavor.
2. Heat a couple of tablespoons of olive oil in a large pot over medium heat. Toss in the minced garlic and sauté until it’s golden and smells amazing—about 1 minute.
3. Add the tomatoes to the pot. Stir them around a bit, then let them cook down for about 20 minutes. You’ll know they’re ready when they’re soft and the juices are bubbling.
4. Now, for the optional but recommended splash of red wine. Pour it in and let the sauce simmer for another 5 minutes. The alcohol cooks off, leaving behind a rich flavor.
5. Season with a pinch of sugar, salt, and pepper. The sugar balances the acidity of the tomatoes—trust me on this.
6. Finally, tear up a handful of fresh basil leaves and stir them into the sauce. Let it cook for just another minute to let the flavors meld.

Done! You’ve got a sauce that’s rich, slightly chunky, and bursting with fresh tomato flavor. Try it over pasta, or get creative and use it as a base for pizza or a dipping sauce for breadsticks.

Spicy Pickled Jalapenos

Kickstart your pickling game with these spicy pickled jalapenos. They’re the perfect blend of heat and tang, ready to jazz up any dish you throw at them.

Ingredients

• 10 fresh jalapenos, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 cloves garlic, smashed
• a couple of bay leaves
• a splash of olive oil

Instructions

1. Grab a medium saucepan and toss in the vinegar, water, sugar, and salt. Heat it over medium until the sugar and salt dissolve completely.
2. Add the garlic and bay leaves to the mix. Let it simmer for about 5 minutes to infuse those flavors.
3. While that’s going, pack your jalapeno slices into a clean jar. Leave about half an inch of space at the top.
4. Carefully pour the hot vinegar mixture over the jalapenos, making sure they’re fully submerged. A little olive oil on top helps keep everything fresh.
5. Seal the jar tight and let it cool to room temperature. Then, pop it in the fridge. They’ll be ready to eat in 24 hours, but they get better with time.

Fresh out of the jar, these jalapenos have a crisp bite with a fiery kick that mellows into a sweet vinegar tang. Try them on tacos, sandwiches, or straight from the jar when no one’s looking.

Sweet Peach Jam

Nothing says summer like the sweet, juicy flavor of peaches, and turning them into jam is a fantastic way to savor that taste all year round. You’ll love how simple it is to make this sweet peach jam, and the result is absolutely delicious.

Ingredients

• 4 cups of peeled, pitted, and chopped peaches (about 6 medium peaches)
• 2 cups of granulated sugar
• a splash of lemon juice (about 1 tbsp)
• a pinch of salt
• 1 packet of pectin (1.75 oz)

Instructions

1. In a large pot, mix the chopped peaches, sugar, lemon juice, and salt. Let it sit for about 10 minutes to draw out the juices.
2. Turn the heat to medium-high and bring the mixture to a rolling boil, stirring constantly to prevent sticking.
3. Once boiling, add the pectin and continue to boil for exactly 1 minute, still stirring. This ensures the jam sets properly.
4. Remove from heat and skim off any foam with a spoon for a clearer jam.
5. Carefully ladle the hot jam into sterilized jars, leaving a 1/4-inch space at the top.
6. Seal the jars and process them in a boiling water bath for 10 minutes to preserve.

Very spoonable and bursting with peach flavor, this jam is perfect on toast, swirled into yogurt, or even as a glaze for grilled chicken. The texture is just right—not too firm, not too runny—and the taste is like summer in a jar.

Classic Dill Pickles

Ah, there’s nothing quite like the crisp, tangy bite of a homemade dill pickle. Whether you’re topping a burger or snacking straight from the jar, these classic dill pickles are a game-changer.

Ingredients

• 3 to 4 medium cucumbers, sliced into spears
• 2 cups of water
• 1 cup of white vinegar
• 1 tbsp of pickling salt
• a couple of garlic cloves, smashed
• a handful of fresh dill
• a splash of pickling spice

Instructions

1. Grab a large bowl and toss in your cucumber spears.
2. In a saucepan, mix water, vinegar, and pickling salt. Bring it to a boil over medium heat, then cool it down a bit.
3. Pack the cucumbers into clean jars, adding garlic, dill, and a splash of pickling spice between layers.
4. Pour the warm vinegar mixture over the cucumbers, leaving a little space at the top.
5. Seal the jars tight and let them sit at room temperature for 24 hours. Tip: If you see bubbles, that’s a good sign—it means the pickling process is working!
6. After a day, pop them in the fridge. They’ll be ready to eat in about a week, but the longer they sit, the better they get. Tip: Shake the jars gently every couple of days to distribute the flavors.
7. Wait at least a week before diving in. Tip: For extra crunch, soak your cucumbers in ice water for an hour before pickling.

Expect a perfect crunch and a bold, garlicky dill flavor that’s way better than store-bought. Try them chopped in potato salad or as a zesty garnish for your next Bloody Mary.

Apple Butter

Oh, you’re going to love this apple butter recipe. It’s like autumn in a jar, sweet, spiced, and perfect for spreading on just about anything.

Ingredients

• About 3 pounds of apples, cored and chopped (no need to peel)
• A cup of brown sugar, packed
• A splash of apple cider vinegar
• A couple of teaspoons of cinnamon
• A pinch of ground cloves
• A pinch of salt

Instructions

1. Toss all the chopped apples into a slow cooker.
2. Sprinkle the brown sugar, cinnamon, cloves, and salt over the apples. Give it a good stir to mix everything together.
3. Add a splash of apple cider vinegar to the mix. This little bit of acidity will brighten up the flavors.
4. Set your slow cooker to low and let it cook for about 10 hours. You’ll know it’s ready when the apples are super soft and the mixture is dark brown.
5. Once cooked, use an immersion blender to puree the mixture until it’s smooth. No immersion blender? A regular blender works too, just let the mixture cool a bit first.
6. If you like your apple butter thicker, cook it uncovered on low for another hour or so. It’ll reduce and thicken up nicely.

Deliciously smooth and packed with flavor, this apple butter is a game-changer for your morning toast or pancakes. Try swirling it into oatmeal or yogurt for a cozy twist.

Roasted Red Pepper Spread

Mmm, you’re going to love this Roasted Red Pepper Spread—it’s creamy, smoky, and just the right amount of tangy. Perfect for slathering on toast or dipping your favorite veggies.

Ingredients

• A couple of red bell peppers
• A splash of olive oil
• A clove of garlic, minced
• A pinch of salt
• A dash of lemon juice
• A handful of walnuts
• A tablespoon of tahini

Instructions

1. Preheat your oven to 425°F. This high heat will help char the peppers perfectly.
2. Cut the red bell peppers in half, remove the seeds, and place them cut side down on a baking sheet. Drizzle with a splash of olive oil.
3. Roast the peppers in the oven for about 25 minutes, or until the skins are blackened and blistered. Tip: Don’t skip the char—it adds that essential smoky flavor.
4. Let the peppers cool for a few minutes, then peel off the skins. They should come off easily if they’re properly roasted.
5. In a food processor, combine the peeled peppers, minced garlic, a pinch of salt, a dash of lemon juice, a handful of walnuts, and a tablespoon of tahini. Blend until smooth. Tip: If the spread is too thick, add a little more olive oil to loosen it up.
6. Taste and adjust the seasoning if needed. Sometimes a little extra salt or lemon juice can really make the flavors pop.

Perfect for pairing with crusty bread or as a vibrant addition to your cheese board. The spread has a luxuriously smooth texture with a nutty depth from the walnuts and tahini.

Berry Compote

Mmm, nothing beats the sweet, tangy burst of homemade berry compote. It’s your go-to for upgrading pancakes, yogurt, or even ice cream in minutes.

Ingredients

• 2 cups of mixed berries (strawberries, blueberries, raspberries—whatever you’ve got)
• A splash of water (about 1/4 cup)
• A couple of tablespoons of sugar (adjust based on how sweet your berries are)
• A squeeze of lemon juice (about 1 tbsp)

Instructions

1. Grab a medium saucepan and toss in your mixed berries.
2. Add the splash of water to help get things going without sticking.
3. Sprinkle in the sugar—start with 2 tbsp, you can always add more later.
4. Squeeze that lemon juice right in for a little zing.
5. Turn the heat to medium-low and let everything simmer gently. Stir occasionally.
6. After about 10 minutes, the berries will break down and the mixture will thicken. If it’s too thick, add a bit more water.
7. Once it’s reached your desired consistency (about 15 minutes total), take it off the heat.
8. Let it cool slightly before serving, or store it in the fridge for later.

Wow, this compote is a game-changer—silky with chunks of berry, perfectly balanced between sweet and tart. Try it swirled into oatmeal or as a fancy toast topper for a quick breakfast upgrade.

Carrot Ginger Soup

Just imagine coming home to a bowl of warm, comforting carrot ginger soup after a long day. It’s the perfect blend of sweet and spicy, and honestly, it’s easier to make than you might think.

Ingredients

• 2 cups of chopped carrots (about 4 large carrots)
• A thumb-sized piece of ginger, peeled and grated
• 1 small onion, diced
• A couple of garlic cloves, minced
• 4 cups of vegetable broth
• A splash of olive oil
• A pinch of salt and pepper
• A dollop of coconut milk for serving (optional)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: Don’t let the oil smoke; it should be just hot enough to sizzle a piece of onion.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Toss in the chopped carrots and grated ginger. Cook for another 5 minutes, stirring now and then. Tip: The ginger’s aroma should be noticeable but not overpowering.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low and let it simmer for 20 minutes, or until the carrots are tender. Tip: Cover the pot to keep all the flavors in.
5. Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works—just let the soup cool a bit first.
6. Season with a pinch of salt and pepper, then give it a taste. Adjust the seasoning if needed.
7. Serve hot, with a dollop of coconut milk on top for a creamy finish.

Mmm, the soup’s velvety texture and the ginger’s zing make it a standout. Try pairing it with crusty bread or a crisp salad for a full meal.

Beef Stew

Under the cozy blanket of a chilly evening, nothing beats the hearty embrace of a classic beef stew. You’ll love how the tender chunks of beef mingle with the rich, savory broth, making every spoonful a warm hug.

Ingredients

• 2 lbs of beef chuck, cut into 1-inch pieces
• A couple of carrots, sliced
• A couple of potatoes, diced
• 1 onion, chopped
• A splash of olive oil
• 4 cups of beef broth
• A sprinkle of salt and pepper
• 2 tbsp of tomato paste
• A handful of fresh thyme

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the beef pieces, browning them on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to get a nice sear.
3. Toss in the chopped onion, cooking until soft, about 3 minutes.
4. Stir in the tomato paste, coating the beef and onions evenly.
5. Pour in the beef broth, bringing the mixture to a gentle boil. Tip: Scrape the bottom of the pot to lift all the flavorful bits.
6. Add the carrots, potatoes, and a handful of thyme. Season with a sprinkle of salt and pepper.
7. Reduce the heat to low, covering the pot. Let it simmer for 2 hours, stirring occasionally. Tip: The stew is ready when the beef falls apart easily.

Zesty with herbs and brimming with tender veggies, this stew is a bowl of comfort. Serve it with a crusty bread to dunk into the rich broth, or over a bed of creamy mashed potatoes for an extra cozy meal.

Chicken Noodle Soup

Dive into the ultimate comfort food with this classic chicken noodle soup recipe. It’s hearty, flavorful, and just what you need to warm up on a chilly day.

Ingredients

• 1 tablespoon of olive oil
• a couple of carrots, chopped
• a couple of celery stalks, chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 6 cups of chicken broth
• 1 pound of chicken breasts, boneless and skinless
• 2 cups of egg noodles
• a splash of lemon juice
• a handful of fresh parsley, chopped
• salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the carrots, celery, and onion. Cook until they’re soft, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Add the chicken breasts to the pot. Reduce the heat to a simmer and cook for 20 minutes, or until the chicken is cooked through.
6. Remove the chicken from the pot and shred it with two forks.
7. Return the shredded chicken to the pot. Add the egg noodles and cook for about 8 minutes, or until the noodles are tender.
8. Stir in a splash of lemon juice and the chopped parsley. Season with salt and pepper to taste.

Ladle this soup into bowls and enjoy the tender noodles, juicy chicken, and rich broth. For an extra touch, serve with a side of crusty bread to soak up all the deliciousness.

Vegetable Stock

Unlock the secret to rich, flavorful dishes with this homemade vegetable stock. It’s your go-to base for soups, stews, and more, packed with all the good stuff and none of the preservatives.

Ingredients

• A couple of carrots, roughly chopped
• A couple of celery stalks, roughly chopped
• An onion, quartered (no need to peel)
• A couple of garlic cloves, smashed
• A handful of parsley stems
• A bay leaf or two
• A splash of olive oil
• 8 cups of water
• A teaspoon of salt
• A few peppercorns

Instructions

1. Heat a splash of olive oil in a large pot over medium heat.
2. Toss in the carrots, celery, and onion. Stir them around until they start to soften, about 5 minutes.
3. Add the garlic, parsley stems, bay leaf, salt, and peppercorns. Give it a good stir.
4. Pour in the water, making sure everything is submerged. Tip: If you’ve got veggie scraps lying around, now’s the time to toss them in for extra flavor.
5. Bring the pot to a boil, then lower the heat to a simmer. Let it bubble gently for about 45 minutes. Tip: Skim off any foam that rises to the top for a clearer stock.
6. After simmering, strain the stock through a fine mesh sieve into a large bowl. Press down on the veggies to get all that liquid gold out. Tip: Let it cool before storing to keep it fresh longer.
7. Discard the solids. Your stock is ready to use or store.

Makes about 6 cups of stock that’s light yet flavorful, perfect as a base or sipped on its own. Try freezing it in ice cube trays for easy, portion-controlled use in future recipes.

Pumpkin Puree

Craving something cozy and versatile? Pumpkin puree is your go-to for adding a sweet, earthy depth to both sweet and savory dishes. Plus, it’s a breeze to make with just a few ingredients.

Ingredients

• 1 small sugar pumpkin (about 2 pounds)
• A splash of water
• A drizzle of olive oil

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to roast the pumpkin perfectly.
2. Cut the pumpkin in half with a sharp knife. Scoop out the seeds and stringy bits with a spoon—save the seeds for roasting if you like!
3. Drizzle the cut sides with a bit of olive oil. This helps the pumpkin caramelize as it roasts.
4. Place the halves cut-side down on a baking sheet. Pour a splash of water around them to keep the flesh moist.
5. Roast for about 45 minutes, or until the skin puckers and the flesh is fork-tender.
6. Let the pumpkin cool until you can handle it comfortably. Then, scoop the soft flesh away from the skin.
7. Puree the flesh in a food processor until smooth. If it’s too thick, add a teaspoon of water at a time to reach your desired consistency.

Buttery smooth and subtly sweet, this puree is perfect for pies, soups, or even stirred into oatmeal. Try swirling it into yogurt with a pinch of cinnamon for a quick, flavorful breakfast.

Corn Relish

Big gatherings call for big flavors, and this corn relish is your go-to for adding a sweet and tangy kick to any dish. It’s super easy to whip up, and you’ll love how it brightens up your meals.

Ingredients

• 4 cups of fresh corn kernels (about 6 ears)
• 1/2 cup of diced red bell pepper
• 1/4 cup of finely chopped red onion
• a couple of tablespoons of apple cider vinegar
• a splash of olive oil
• 1 tablespoon of sugar
• 1/2 teaspoon of salt
• a pinch of black pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat.
2. Add the corn kernels and diced red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until they start to soften.
3. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
4. Stir in the chopped red onion, apple cider vinegar, sugar, salt, and black pepper. Cook for another 2 minutes, just until the onions are slightly translucent.
5. Tip: The vinegar adds a nice tang, but feel free to adjust the amount to your liking.
6. Remove the skillet from the heat and let the relish cool to room temperature. This will allow the flavors to meld together beautifully.
7. Tip: For an extra flavor boost, let the relish sit in the fridge for an hour before serving.

Here’s the deal: this corn relish is all about the crunch and the sweet-tangy vibe it brings to the table. Try it on top of grilled chicken or as a zesty addition to your next taco night.

Green Bean Pickles

Perfect for adding a crunchy, tangy twist to your meals, these green bean pickles are a game-changer. You’ll love how easy they are to make, and they’re a fantastic way to use up those extra green beans from your garden or the farmers’ market.

Ingredients

• 1 pound fresh green beans, trimmed
• 2 cups white vinegar
• 2 cups water
• 1/4 cup sugar
• 2 tbsp salt
• 4 cloves garlic, smashed
• 1 tsp dill seeds
• 1/2 tsp red pepper flakes
• A couple of sprigs of fresh dill

Instructions

1. Start by packing the green beans into a clean quart-sized jar, standing them up so they fit snugly.
2. In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.
3. Add the garlic, dill seeds, red pepper flakes, and fresh dill to the jar with the green beans.
4. Carefully pour the hot vinegar mixture over the green beans, leaving about 1/2 inch of space at the top of the jar.
5. Seal the jar tightly and let it cool to room temperature before storing it in the refrigerator. Tip: The pickles will taste better after a couple of days, so try to wait if you can!
6. They’ll be ready to eat in about 3 days, but they’ll keep getting more flavorful for up to a month. Tip: Shake the jar gently every day to help distribute the flavors evenly.
7. Make sure the green beans are always submerged in the liquid to keep them crisp. Tip: If needed, you can add a little more vinegar or water to cover them.

Munch on these pickles straight from the jar, or chop them up to add a zesty punch to salads and sandwiches. Their crisp texture and bold, tangy flavor make them a must-try for pickle lovers.

Mango Chutney

Kick off your summer with this sweet and tangy mango chutney that’s perfect for spicing up any meal. You’ll love how easy it is to whip up, and the flavors are just unbeatable.

Ingredients

• 2 cups of diced mangoes (about 2 large ones)
• 1/2 cup of sugar
• 1/4 cup of apple cider vinegar
• a small onion, finely chopped
• a thumb-sized piece of ginger, grated
• a couple of garlic cloves, minced
• a pinch of red chili flakes
• a splash of water
• 1/2 tsp of mustard seeds
• 1/2 tsp of cumin seeds

Instructions

1. Grab a medium saucepan and toss in the mustard and cumin seeds. Toast them over medium heat until they start to pop, about 1 minute.
2. Add the chopped onion, ginger, and garlic to the pan. Cook until the onion turns translucent, stirring occasionally, about 3 minutes.
3. Tip in the diced mangoes, sugar, vinegar, chili flakes, and that splash of water. Stir everything together.
4. Bring the mixture to a boil, then lower the heat to a simmer. Let it cook for about 20 minutes, stirring now and then, until the mangoes are soft and the chutney thickens.
5. Once it’s reached your desired consistency, take it off the heat and let it cool. It’ll thicken a bit more as it sits.

And just like that, you’ve got a chutney that’s bursting with flavor. A spoonful of this on your grilled chicken or cheese board will have everyone asking for the recipe.

Fig Preserves

Craving something sweet with a touch of elegance? Fig preserves are your go-to. They’re surprisingly simple to make and bring a gourmet vibe to your breakfast toast or cheese board.

Ingredients

• 2 pounds of fresh figs, stemmed and quartered
• 1 cup of granulated sugar
• A splash of lemon juice
• A couple of cinnamon sticks
• 1/2 cup of water

Instructions

1. Grab a large pot and toss in your quartered figs, sugar, lemon juice, cinnamon sticks, and water.
2. Stir everything together on medium heat until the sugar dissolves completely, about 5 minutes. Tip: Keep the heat medium to avoid burning the sugar.
3. Once the sugar’s dissolved, crank up the heat to bring the mixture to a boil. Then, lower it to a simmer for about 45 minutes. Stir occasionally. Tip: The preserves are ready when they coat the back of a spoon thickly.
4. Remove the cinnamon sticks and let the preserves cool for a bit before transferring them to jars. Tip: For smoother preserves, you can blend half the mixture and mix it back in.

Zesty and rich, these fig preserves have a perfect balance of sweetness and spice. Spread them on warm biscuits or pair with sharp cheese for an instant upgrade to your snack game.

Pear Honey

Let me tell you about this incredibly simple yet delicious Pear Honey recipe that’s perfect for those who love a sweet spread with a bit of a twist. You’ll be amazed at how just a few ingredients can transform into something so flavorful.

Ingredients

• 4 cups of peeled, cored, and finely chopped pears
• 2 cups of granulated sugar
• A splash of lemon juice
• A pinch of cinnamon

Instructions

1. Grab a large pot and toss in the chopped pears, sugar, and lemon juice. Stir them together to mix well.
2. Turn the heat to medium and let the mixture come to a gentle boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and let it simmer for about 30 minutes. You’ll know it’s ready when the pears are super soft and the mixture has thickened.
4. Stir in the cinnamon during the last 5 minutes of cooking for that extra warmth and flavor.
5. Remove from heat and let it cool slightly before transferring to jars or containers. Tip: Sterilize your jars first to keep the pear honey fresh longer.
6. Seal the jars while the mixture is still warm to help preserve it. Tip: If you’re not into canning, this also keeps well in the fridge for up to a month.
7. Enjoy your pear honey on toast, pancakes, or even as a glaze for meats. Tip: For a smoother texture, you can blend the mixture before cooling.

Perfect for breakfast or as a sweet addition to your cheese board, this pear honey has a lovely balance of sweetness and spice. The texture is wonderfully spreadable, making it a versatile condiment to have on hand.

Strawberry Rhubarb Jam

Hey, you know those mornings when you just want something sweet but not too heavy? That’s where this strawberry rhubarb jam comes in—it’s the perfect balance of tart and sweet, and it’s ridiculously easy to make.

Ingredients

• 2 cups of chopped strawberries
• 2 cups of chopped rhubarb
• 1 cup of sugar
• A splash of lemon juice
• A pinch of salt

Instructions

1. Grab a large pot and toss in the strawberries, rhubarb, sugar, lemon juice, and salt.
2. Stir everything together and let it sit for about 30 minutes. This helps the fruit release its juices—no need to add water!
3. After 30 minutes, turn the heat to medium and bring the mixture to a simmer. Stir occasionally to prevent sticking.
4. Once it’s simmering, reduce the heat to low and let it cook for about 45 minutes. You’ll know it’s ready when the jam thickens and coats the back of a spoon.
5. Tip: To test if it’s done, place a small amount on a cold plate. If it gels, it’s ready. If not, give it a few more minutes.
6. Remove from heat and let it cool slightly before transferring to jars. It’ll thicken more as it cools.
7. Tip: For smoother jam, use an immersion blender before cooling. For chunkier jam, leave it as is.
8. Seal the jars and store in the fridge for up to 2 weeks, or freeze for longer storage.
9. Tip: Sterilize your jars by boiling them for 10 minutes to ensure your jam stays fresh longer.

Now, this jam is thick, glossy, and packed with flavor. Spread it on toast, swirl it into yogurt, or even use it as a filling for pastries. No matter how you use it, it’s sure to brighten up your day.

Blueberry Syrup

Alright, let’s dive into making some homemade blueberry syrup that’ll jazz up your pancakes, waffles, or even your morning yogurt. It’s simpler than you think, and oh-so-rewarding.

Ingredients

• 2 cups of fresh blueberries (or frozen if that’s what you’ve got)
• 1 cup of water
• 1 cup of granulated sugar
• A splash of lemon juice (about 1 tbsp)
• A pinch of salt

Instructions

1. Grab a medium saucepan and toss in the blueberries, water, sugar, lemon juice, and salt.
2. Turn the heat to medium and stir everything together until the sugar dissolves. Tip: Don’t rush the sugar dissolving; it ensures a smooth syrup.
3. Once the sugar’s dissolved, crank the heat up to bring the mixture to a boil. Then, lower it to a simmer for about 10 minutes. The blueberries will break down, and the mixture will thicken slightly.
4. Remove the saucepan from the heat and let it cool for a few minutes. Tip: Cooling slightly before blending makes it safer and easier to handle.
5. Pour the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract all that juicy goodness. Tip: Use the back of a spoon for pressing; it’s more effective than you’d think.
6. Transfer the syrup to a jar or bottle and let it cool completely before sealing. It’ll thicken more as it cools.

Fresh off the stove, this syrup is a vibrant, pourable delight with a perfect balance of sweet and tart. Drizzle it over ice cream for a quick dessert upgrade, or mix it into sparkling water for a refreshing drink.

Cherry Pie Filling

Nothing says summer like the sweet, tangy burst of cherry pie filling. Whether you’re dolloping it over ice cream or baking it into a flaky crust, this homemade version beats the canned stuff any day.

Ingredients

• 4 cups of fresh cherries, pitted
• 1 cup of sugar
• A splash of lemon juice
• A couple of tablespoons of cornstarch
• A pinch of salt
• 1/2 cup of water

Instructions

1. Grab a medium saucepan and toss in your pitted cherries, sugar, and that splash of lemon juice.
2. Stir everything together over medium heat until the sugar dissolves, about 5 minutes. Tip: Don’t rush this—melting the sugar properly prevents graininess.
3. Mix the cornstarch with the water in a small bowl until smooth, then pour it into the cherry mixture.
4. Keep stirring as the filling thickens—it’ll take about 10 minutes. Tip: Look for bubbles that pop slowly; that’s your cue it’s ready.
5. Once thick, remove from heat and stir in that pinch of salt to balance the sweetness. Tip: A little salt enhances all the flavors, so don’t skip it.

Fresh off the stove, this cherry pie filling is glossy and just the right amount of sticky. Try it warm over pancakes or let it cool to spoon into yogurt for a quick dessert.

Peach Salsa

Unbelievably fresh and just a tad sweet, this peach salsa is your go-to for summer gatherings. You’ll love how the juicy peaches mingle with a hint of spice and lime.

Ingredients

• 2 cups of diced ripe peaches (about 3 medium peaches)
• 1/2 cup of diced red onion
• 1 jalapeño, seeds removed and finely diced
• A handful of chopped cilantro (about 1/4 cup)
• Juice of 1 lime
• A pinch of salt
• A splash of olive oil

Instructions

1. Grab a large bowl and toss in the diced peaches, red onion, and jalapeño.
2. Squeeze the lime juice over the mixture to keep the peaches from browning and add a zesty kick.
3. Add the chopped cilantro, a pinch of salt, and a splash of olive oil, then give everything a gentle stir to combine.
4. Let the salsa sit for about 10 minutes to let the flavors meld together—trust me, it’s worth the wait.
5. Give it a taste and adjust the salt or lime juice if needed, but remember, the peaches bring their own sweetness.
6. Serve immediately or chill in the fridge for up to an hour if you prefer it cooler.

Mmm, the texture is a perfect mix of chunky and juicy, with a flavor that’s sweet, spicy, and tangy all at once. Try it over grilled chicken or with a big bowl of tortilla chips for a real treat.

Zucchini Relish

Now, if you’re looking for a way to jazz up your burgers or hot dogs, this zucchini relish is your new best friend. It’s crunchy, tangy, and just a little sweet—perfect for summer BBQs.

Ingredients

• 4 cups of grated zucchini (packed)
• 1 cup of diced onion
• 2 tablespoons of salt
• 1 1/2 cups of white vinegar
• 1 cup of sugar
• 1 teaspoon of mustard seeds
• 1/2 teaspoon of celery seeds
• 1/4 teaspoon of ground turmeric
• A pinch of red pepper flakes (optional, for a little heat)

Instructions

1. In a large bowl, mix the grated zucchini and diced onion with the salt. Let it sit for 2 hours to draw out the moisture.
2. After 2 hours, rinse the zucchini and onion under cold water and squeeze out as much liquid as you can. Tip: Use a clean kitchen towel to squeeze for extra dryness.
3. In a large pot, combine the vinegar, sugar, mustard seeds, celery seeds, turmeric, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar dissolves.
4. Add the zucchini and onion mixture to the pot. Simmer for 10 minutes, stirring occasionally. Tip: Keep an eye on it to prevent sticking.
5. Remove from heat and let it cool slightly before transferring to jars. Tip: Sterilize your jars first to keep the relish fresh longer.

This relish has a fantastic crunch and a balance of sweet and tangy flavors. Try it on grilled sausages or mix it into potato salad for an extra zing.

Marinara Sauce

Oh, you’re going to love this marinara sauce—it’s simple, flavorful, and perfect for those nights when you need a quick but delicious meal. Whether you’re tossing it with pasta or using it as a pizza base, this sauce has got you covered.

Ingredients

• a couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• a 28-ounce can of crushed tomatoes
• a splash of red wine (optional, but highly recommended)
• a teaspoon of sugar
• a handful of fresh basil leaves
• salt and pepper to season

Instructions

1. Heat the olive oil in a large saucepan over medium heat until it shimmers.
2. Add the minced garlic and sauté for about 1 minute, just until it’s fragrant but not browned.
3. Pour in the crushed tomatoes and stir to combine with the garlic.
4. Add the red wine and sugar, then let the sauce simmer for about 20 minutes. Stir occasionally to prevent sticking.
5. Tear the basil leaves into the sauce and season with salt and pepper. Simmer for another 5 minutes.
6. Tip: If the sauce is too thick, add a little water to reach your desired consistency.
7. Tip: For a smoother sauce, blend it briefly with an immersion blender.
8. Tip: Taste as you go and adjust the seasoning if needed—sometimes a little extra sugar can balance the acidity of the tomatoes.

Here’s the deal: this marinara is rich, slightly sweet, and packed with fresh flavors. Try it over spaghetti with a sprinkle of Parmesan, or use it as a dipping sauce for garlic bread. Either way, it’s a win.

Conclusion

Whether you’re new to canning or looking to expand your repertoire, these 23 delicious recipes offer a perfect starting point. Each one is designed with safety and simplicity in mind, ensuring your canning adventures are both enjoyable and successful. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy canning!