21 Simple Easy Canning Recipes Delicious

Ever find yourself staring at your pantry, wishing you had more homemade goodies to reach for? You’re not alone! Canning is a fantastic way to preserve the flavors of the season, and with our roundup of 21 Simple Easy Canning Recipes, you’ll discover just how effortless and rewarding it can be. From tangy pickles to sweet jams, these delicious ideas will have you ready to fill your shelves in no time. Let’s get started!

Homemade Strawberry Jam

TThis homemade strawberry jam is a game-changer for your breakfast table. Grab your freshest strawberries and let’s dive in.

Ingredients

– 2 lbs fresh strawberries, hulled and halved (the riper, the sweeter)
– 1 1/2 cups granulated sugar (adjust if your berries are super sweet)
– 2 tbsp lemon juice (freshly squeezed for that bright kick)
– 1 tsp vanilla extract (my secret for depth)

Instructions

1. In a large bowl, toss strawberries with sugar and lemon juice. Let sit for 1 hour to macerate.
2. Transfer the mixture to a heavy-bottomed pot. Bring to a boil over medium heat, stirring occasionally.
3. Once boiling, reduce heat to low. Simmer for 30 minutes, skimming off any foam that forms on top.
4. Stir in vanilla extract during the last 5 minutes of cooking for an aromatic finish.
5. To test for doneness, place a small amount on a chilled plate. If it thickens upon cooling, it’s ready.
6. Remove from heat and let cool slightly before transferring to jars.Great for spreading on toast or swirling into yogurt, this jam strikes the perfect balance between sweet and tart. The vanilla adds a subtle warmth that elevates the strawberries beautifully.

Spicy Pickled Green Beans

Grab your jars because these Spicy Pickled Green Beans are about to become your pantry’s star. They’re crisp, tangy, and pack just the right punch.

Ingredients

– 1 lb fresh green beans, trimmed (go for the crispest ones you can find)
– 2 cups white vinegar (I swear by Heinz for its clean taste)
– 2 cups water
– 2 tbsp kosher salt (Diamond Crystal is my pick for even dissolving)
– 4 cloves garlic, smashed (because more garlic is always better)
– 1 tbsp red pepper flakes (adjust if you’re not into too much heat)
– 1 tsp dill seeds (for that classic pickle flavor)

Instructions

1. Sterilize 2 pint-sized jars and lids by boiling them for 10 minutes. Keep them hot until ready to use.
2. Pack the green beans vertically into the jars, leaving 1/2 inch headspace at the top.
3. In a saucepan, combine vinegar, water, salt, garlic, red pepper flakes, and dill seeds. Bring to a boil over high heat, stirring until the salt dissolves.
4. Carefully pour the hot brine over the green beans, ensuring they’re completely submerged. Leave 1/4 inch headspace.
5. Wipe the rims of the jars with a clean, damp cloth. Seal with the lids and rings.
6. Process the jars in a boiling water bath for 10 minutes to ensure they’re shelf-stable.
7. Remove the jars and let them cool undisturbed for 24 hours. Check the seals before storing.
Tip: For extra crunch, soak the green beans in ice water for 30 minutes before packing. Tip: Always use fresh spices for the brightest flavor. Tip: Let the beans pickle for at least a week before tasting for the best flavor development.
Enjoy these beans as a zesty snack straight from the jar or chop them into salads for an extra kick. Their vibrant color and spicy tang make them a standout addition to any dish.

Classic Tomato Sauce

Unlock the secret to a timeless Classic Tomato Sauce with this straightforward guide. Perfect for pasta, pizza, or as a base, this sauce is a kitchen staple.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is key here)
• 28 oz canned whole tomatoes (San Marzano are my favorite for sweetness)
• 1 tsp salt (adjust based on your tomatoes’ saltiness)
• 1/2 tsp red pepper flakes (for a subtle kick)
• 5 fresh basil leaves (torn, not chopped, to preserve flavor)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes. Sauté until garlic is golden, about 30 seconds, stirring constantly to prevent burning.
3. Pour in canned tomatoes with their juice. Use a wooden spoon to break them apart slightly.
4. Stir in salt. Bring sauce to a simmer, then reduce heat to low. Let it cook uncovered for 25 minutes, stirring occasionally.
5. Add torn basil leaves in the last 5 minutes of cooking for a fresh aroma.
6. Remove from heat. For a smoother sauce, blend with an immersion blender to your desired consistency.

This sauce boasts a velvety texture with a balance of sweet and tangy flavors. Try it over spaghetti with a sprinkle of Parmesan or as a dipping sauce for garlic bread.

Peach Preserves with Vanilla

Make the most of summer peaches with this simple yet luxurious preserve. Vanilla adds a warm depth that elevates the fruit’s natural sweetness.

Ingredients

• 4 cups peeled, pitted, and chopped peaches (about 6 medium peaches; I find freestone peaches easiest to work with)
• 2 cups granulated sugar (adjust based on peach sweetness, but this ratio works for me)
• 1 tbsp fresh lemon juice (bottled works in a pinch, but fresh brightens the flavor)
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract if beans are pricey)

Instructions

1. Combine peaches, sugar, and lemon juice in a large, heavy-bottomed pot. Let sit for 30 minutes to macerate, stirring occasionally.
2. Scrape the seeds from the vanilla bean into the pot; add the pod for extra flavor. If using extract, wait until step 4.
3. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Tip: A wooden spoon helps avoid crushing the peaches.
4. Reduce heat to medium-low; simmer for 20-25 minutes, until thickened. Stir occasionally. Tip: The preserve is ready when it coats the back of a spoon.
5. If using vanilla extract, stir it in now. Remove the vanilla pod if used.
6. Ladle the hot preserves into sterilized jars, leaving 1/4-inch headspace. Seal immediately. Tip: For a smoother texture, blend half the preserves before jarring.

A spoonful of this preserve transforms morning toast or yogurt. The vanilla’s warmth pairs beautifully with the peaches’ brightness, creating a versatile condiment.

Dill Pickle Spears

Must-try dill pickle spears bring a crunchy, tangy kick to any meal. Perfect for snacking or garnishing, they’re surprisingly simple to make at home.

Ingredients

• 4 cups water (filtered tastes best)
• 2 cups white vinegar (the sharper, the better)
• 1/4 cup pickling salt (don’t skimp on quality)
• 2 tbsp sugar (balances the tang)
• 4 cloves garlic (smashed, for bold flavor)
• 2 tsp dill seeds (freshness is key)
• 1 tsp black peppercorns (for a slight heat)
• 1 lb cucumbers (small, firm ones work best)

Instructions

1. Combine water, vinegar, salt, and sugar in a pot. Bring to a boil over high heat, stirring until salt and sugar dissolve completely.
2. Remove from heat. Add garlic, dill seeds, and peppercorns to the brine. Let it cool to room temperature, about 1 hour.
3. Slice cucumbers into spears. Pack them tightly into a clean quart jar.
4. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged. A small weight can help keep them under the liquid.
5. Seal the jar. Let it sit at room temperature for 3 days for full flavor development. Tip: Check daily to ensure cucumbers remain submerged.
6. After 3 days, refrigerate the pickles. They’re ready to eat but taste even better after a week. Tip: The colder they are, the crunchier they’ll stay.
7. Enjoy your dill pickle spears straight from the jar or as a bold addition to sandwiches and burgers. Tip: For extra flavor, add a slice of onion to the jar before sealing.

Refreshingly crisp with a garlicky dill punch, these spears are a game-changer. Try them chopped in potato salad for an unexpected twist.

Apple Butter

Vintage flavors get a modern twist with this homemade apple butter. It’s a simple way to preserve the taste of fall.

Ingredients

– 5 lbs apples, cored and chopped (I leave the skins on for extra fiber and color) – 2 cups granulated sugar (adjust based on apple sweetness) – 2 tsp ground cinnamon (freshly ground packs more punch) – 1/2 tsp ground cloves (a little goes a long way) – 1/4 tsp salt (balances the sweetness) – 1 tbsp vanilla extract (pure extract makes all the difference)

Instructions

1. Combine apples, sugar, cinnamon, cloves, and salt in a slow cooker. Stir well to coat the apples. 2. Cook on low for 10 hours, stirring occasionally. The apples should become very soft and dark. 3. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a blender in batches. 4. Stir in vanilla extract. Cook uncovered on low for another 2 hours to thicken. Stir every 30 minutes to prevent sticking. 5. Test the consistency by placing a spoonful on a plate. If no liquid seeps out, it’s ready. 6. Let cool before storing in jars. It will thicken further as it cools. Mellow and rich, this apple butter is perfect on toast or swirled into oatmeal. Try it as a glaze for roasted meats for a sweet and savory twist.

Blueberry Lemon Marmalade

Just when you thought marmalade couldn’t get any better, this Blueberry Lemon Marmalade comes along. It’s a vibrant twist on the classic, perfect for brightening up your morning toast.

Ingredients

• 2 cups fresh blueberries (frozen works in a pinch, but fresh is best for flavor)
• 1 large lemon, zest and juice (Meyer lemons add a sweet touch if you have them)
• 1 cup granulated sugar (I like to use organic for a cleaner taste)
• 1/2 cup water (filtered makes a difference in clarity)

Instructions

1. Wash the blueberries and lemon thoroughly. Pat them dry.
2. Zest the lemon finely, avoiding the bitter white pith. Juice the lemon to get about 1/4 cup.
3. In a medium saucepan, combine blueberries, lemon zest, lemon juice, sugar, and water.
4. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
5. Once boiling, reduce heat to medium-low. Simmer for 20 minutes, stirring frequently to prevent sticking.
6. After 20 minutes, the mixture should thicken slightly. Test by placing a small amount on a cold plate; it should gel as it cools.
7. Remove from heat. Let cool for 5 minutes before transferring to sterilized jars.

Makes about 2 cups. The marmalade sets into a soft, spreadable consistency with a perfect balance of sweet and tart. Try it swirled into yogurt or as a glaze for grilled chicken.

Pickled Jalapeños

A bold and spicy addition to any meal, pickled jalapeños bring heat and crunch. They’re surprisingly easy to make at home with just a few ingredients.

Ingredients

– 1 lb fresh jalapeños, sliced into rings (leave seeds for extra heat)
– 1 cup white vinegar (apple cider vinegar works too for a fruity twist)
– 1 cup water
– 2 tbsp sugar (I like a touch of sweetness to balance the heat)
– 1 tbsp salt (kosher salt dissolves best)
– 2 cloves garlic, smashed (for a subtle depth)
– 1 tsp whole black peppercorns (adds a nice bite)

Instructions

1. Combine vinegar, water, sugar, salt, garlic, and peppercorns in a saucepan. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
2. Add jalapeño slices to the boiling liquid. Remove from heat immediately to keep them crisp.
3. Let the mixture cool to room temperature, then transfer to a jar. Cover tightly.
4. Refrigerate for at least 24 hours before eating to let flavors meld.
5. Store in the fridge for up to a month.
Tip: Use gloves when handling jalapeños to avoid skin irritation.
Tip: For a milder version, remove the seeds and membranes before slicing.
Tip: Sterilize your jar beforehand to ensure the pickles last longer.
Vibrant and tangy, these pickled jalapeños add a kick to tacos, sandwiches, or even pizza. Try them chopped in a creamy dip for a spicy surprise.

Cherry Jam

Unlock the sweet, tangy essence of summer with this simple cherry jam recipe. Perfect for spreading on toast or swirling into yogurt, it’s a versatile condiment that captures the season’s bounty.

Ingredients

• 4 cups fresh cherries, pitted (I like to leave a few pits in for a rustic texture)
• 1 cup granulated sugar (adjust based on cherry sweetness)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/2 tsp vanilla extract (my secret for depth)

Instructions

1. Combine cherries, sugar, and lemon juice in a large pot over medium heat. Stir until sugar dissolves.
2. Bring to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
3. After 30 minutes, add vanilla extract. Continue simmering until jam thickens (test by placing a small amount on a cold plate; it should set slightly).
4. Remove from heat. Let cool for 10 minutes before transferring to jars.

This jam sets with a lovely, spreadable consistency and a balance of sweet and tart flavors. Try it layered in a parfait or as a glaze for grilled meats for a surprising twist.

Sweet Corn Relish

Dive into the vibrant flavors of summer with this Sweet Corn Relish, a perfect blend of sweet, tangy, and crisp textures that elevates any dish. It’s a must-try for those who appreciate a quick, flavorful condiment.

Ingredients

– 4 cups fresh corn kernels (about 6 ears, I find the crunch unbeatable when fresh)- 1 cup diced red bell pepper (for a pop of color and sweetness)- 1/2 cup finely chopped red onion (it adds a sharp bite that balances the sweetness)- 1/4 cup apple cider vinegar (my go-to for its fruity tang)- 1/4 cup granulated sugar (adjust if you like it less sweet)- 1 tsp mustard seeds (they add a subtle nuttiness)- 1/2 tsp turmeric powder (for that golden hue and earthy flavor)- 1/2 tsp salt (I prefer sea salt for its clean taste)- 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. In a large saucepan, combine corn, red bell pepper, red onion, apple cider vinegar, sugar, mustard seeds, turmeric, salt, and black pepper.2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.3. Reduce heat to low and simmer for 10 minutes, stirring frequently to prevent sticking. Tip: A wooden spoon works best here.4. Remove from heat and let cool to room temperature. Tip: The flavors meld beautifully as it cools.5. Transfer to a jar or airtight container and refrigerate for at least 2 hours before serving. Tip: Chilling thickens the relish slightly. A spoonful of this Sweet Corn Relish brings a burst of summer to your plate, with its crisp texture and a balance of sweet and tangy flavors. Try it atop grilled chicken or mixed into a fresh salad for an extra zing.

Roasted Garlic and Onion Jam

Roasting transforms garlic and onions into a sweet, deeply flavored jam that’s versatile and addictive. Ready in under an hour, it’s a game-changer for sandwiches, cheeses, and more.

Ingredients

• 2 large onions, thinly sliced (yellow onions work best for sweetness)
• 1 head garlic, cloves peeled (roasting mellows the sharpness)
• 1/4 cup extra virgin olive oil (my go-to for richness)
• 1/4 cup balsamic vinegar (adds a tangy depth)
• 2 tbsp brown sugar (for caramelization)
• 1 tsp salt (enhances all the flavors)
• 1/2 tsp black pepper (freshly ground is ideal)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss onions, garlic, olive oil, balsamic vinegar, brown sugar, salt, and pepper in a bowl until evenly coated.
3. Spread mixture on the prepared baking sheet in a single layer. Roast for 30 minutes, stirring halfway, until caramelized.
4. Transfer to a food processor. Pulse until jam reaches desired consistency, scraping down sides as needed.
5. Cool jam before storing in an airtight container. It thickens as it cools.

Use this jam to elevate grilled cheeses, burgers, or as a savory pancake topping. The texture is spreadable with bits of onion for bite, and the flavor is a perfect balance of sweet and savory.

Pickled Beets

Mention pickled beets, and you’ll either see faces light up or scrunch. This vibrant, tangy side is a polarizing but beloved staple.

Ingredients

• 2 lbs fresh beets – go for small to medium; they’re sweeter and more tender.
• 1 cup apple cider vinegar – my favorite for its fruity tang.
• 1 cup water – filtered tastes best here.
• 1/2 cup granulated sugar – balances the vinegar’s sharpness.
• 1 tbsp kosher salt – it’s all about the crunch.
• 1 tsp whole black peppercorns – for a subtle kick.
• 2 bay leaves – they add a woodsy depth.

Instructions

1. Preheat oven to 375°F. Wrap beets individually in foil; roast for 1 hour until fork-tender.
2. Cool beets until safe to handle, then peel and slice into 1/4-inch rounds. Tip: Wear gloves to avoid stains.
3. In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaves. Bring to a boil over medium heat, stirring until sugar dissolves.
4. Pack beet slices into a sterilized quart jar. Pour hot brine over, ensuring beets are fully submerged. Tip: Tap jar gently to release air bubbles.
5. Seal jar and refrigerate for at least 48 hours before serving. Tip: Flavors deepen over time—try waiting a week.

Out of the jar, these beets are crisp with a perfect sweet-sour balance. Layer them on toast with goat cheese for a quick, elegant appetizer.

Raspberry Freezer Jam

Mixing up a batch of Raspberry Freezer Jam is a breeze, and it’s perfect for preserving summer’s bounty. This no-cook method locks in the fresh berry flavor, making it a favorite for quick breakfasts or gifts.

Ingredients

– 4 cups crushed raspberries (fresh is best, but frozen works in a pinch)
– 1.5 cups granulated sugar (I like to use organic for a cleaner taste)
– 1.75 oz package powdered pectin (the secret to perfect consistency)
– 1/4 cup lemon juice (freshly squeezed adds a bright note)
– 1/2 tsp butter (helps reduce foaming, a little trick I swear by)

Instructions

1. Wash and crush raspberries thoroughly, leaving some texture for a rustic jam.
2. In a large bowl, mix sugar and pectin until well combined to avoid lumps.
3. Add crushed raspberries, lemon juice, and butter to the sugar mixture. Stir for 3 minutes exactly to activate pectin.
4. Let the mixture sit for 5 minutes, then stir again for 1 minute to ensure even thickening.
5. Pour jam into clean, freezer-safe containers, leaving 1/2 inch headspace for expansion.
6. Cover with lids and let stand at room temperature for 24 hours to set.
7. After setting, freeze for up to 1 year or refrigerate for up to 3 weeks.
Whip this jam into yogurt for a quick parfait, or spread it on toast for a vibrant start to your day. The texture is delightfully spreadable, with bursts of raspberry in every bite.

Zucchini Bread and Butter Pickles

Every summer, I find myself with more zucchini than I know what to do with. That’s when these Zucchini Bread and Butter Pickles come in handy, offering a sweet and tangy solution.

Ingredients

– 2 medium zucchinis, sliced into 1/4-inch rounds (the firmer, the better for crunch)
– 1 cup apple cider vinegar (I swear by Bragg’s for its crisp flavor)
– 1 cup granulated sugar (adjust slightly if you prefer less sweetness)
– 1 tbsp mustard seeds (yellow ones add a nice pop of flavor)
– 1 tsp turmeric powder (for that golden hue and earthy tone)
– 1/2 tsp celery seeds (a little goes a long way in adding depth)
– 1 small onion, thinly sliced (Vidalia onions are my top pick for their sweetness)

Instructions

1. In a large saucepan, combine apple cider vinegar, sugar, mustard seeds, turmeric, and celery seeds. Bring to a boil over medium heat, stirring until sugar dissolves.
2. Add zucchini and onion slices to the saucepan. Reduce heat to low and simmer for 5 minutes, ensuring all slices are submerged for even pickling.
3. Remove from heat and let the mixture cool to room temperature. This step is crucial for the flavors to meld beautifully.
4. Transfer the pickles and liquid into a clean jar. Seal tightly and refrigerate for at least 24 hours before serving. The wait enhances the taste and texture.

Now, these pickles boast a perfect balance of sweet and tangy with a satisfying crunch. Try them layered in a grilled cheese sandwich for an unexpected twist.

Mango Chutney

Bold flavors and simple steps make this mango chutney a must-try. It’s a perfect blend of sweet, spicy, and tangy that elevates any dish.

Ingredients

• 2 cups diced mangoes (ripe but firm works best)
• 1/2 cup apple cider vinegar (I love its sharpness here)
• 1/2 cup brown sugar (packed, for that deep sweetness)
• 1/4 cup finely chopped red onion (adds a nice crunch)
• 1 tbsp grated ginger (fresh is always better)
• 1 tsp mustard seeds (they pop beautifully)
• 1/2 tsp red chili flakes (adjust to your heat preference)
• 1/4 tsp salt (just enough to balance)

Instructions

1. Combine mangoes, vinegar, sugar, onion, ginger, mustard seeds, chili flakes, and salt in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: The chutney thickens as it cools, so don’t worry if it seems a bit runny.
4. Remove from heat and let cool to room temperature. Tip: The flavors develop more as it sits.
5. Transfer to a clean jar and refrigerate. Tip: It keeps well for up to 2 weeks.

You’ll love the chunky texture and the way the sweetness of mangoes plays off the heat. Try it with grilled cheese or as a glaze for chicken.

Canned Pumpkin Purée

Every fall, I reach for canned pumpkin purée—it’s versatile, reliable, and packed with flavor. This recipe turns it into a smooth, spiced base perfect for pies or soups.

Ingredients

• 1 can (15 oz) pumpkin purée (I always opt for organic for a richer taste)
• 1/2 cup heavy cream (room temperature blends better)
• 2 tbsp maple syrup (the darker, the more depth it adds)
• 1 tsp cinnamon (freshly ground if possible)
• 1/2 tsp nutmeg (a little goes a long way)
• 1/4 tsp salt (balances the sweetness perfectly)

Instructions

1. Preheat your oven to 350°F to toast the spices if desired for enhanced flavor.
2. In a medium bowl, combine the pumpkin purée and heavy cream until smooth. A whisk works best here.
3. Stir in the maple syrup, cinnamon, nutmeg, and salt until fully incorporated. Taste and adjust spices if needed.
4. Transfer the mixture to a saucepan and heat over medium-low for 5 minutes, stirring constantly to prevent sticking.
5. Remove from heat and let it cool slightly before serving. It thickens as it cools.

Rich and velvety, this pumpkin purée shines in both sweet and savory dishes. Try it as a pie filling or swirl it into oatmeal for a cozy breakfast.

Pickled Red Onions

Ready to add a pop of color and tang to your dishes? Pickled red onions are your go-to.

Ingredients

• 1 medium red onion, thinly sliced (I like them paper-thin for maximum crunch)
• 1/2 cup apple cider vinegar (the sharper, the better for that tangy kick)
• 1/2 cup water
• 1 tbsp sugar (a little sweetness balances the acidity)
• 1.5 tsp salt (don’t skimp—it’s key for flavor)
• 1 tsp whole black peppercorns (for a subtle spice)

Instructions

1. In a small saucepan, combine apple cider vinegar, water, sugar, salt, and peppercorns. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
2. Place thinly sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, ensuring they’re fully submerged.
3. Let the mixture cool to room temperature, then cover and refrigerate for at least 1 hour before serving. Tip: For best results, let them sit overnight—the flavors deepen beautifully.
4. Use a clean fork or tongs to serve, keeping the remaining onions submerged in the liquid. Tip: Always use clean utensils to prevent spoilage.
5. Store in the refrigerator for up to 2 weeks. Tip: The onions will soften over time, so enjoy them within the first week for maximum crunch.

With their vibrant hue and sharp bite, these pickled onions elevate everything from tacos to salads. Try them on avocado toast for a surprising twist.

Fig Preserves

Crafting fig preserves at home is simpler than you think, and the payoff is a jar of sweet, tangy goodness. Perfect for toast, cheese boards, or as a glaze, these preserves are a pantry staple.

Ingredients

– 2 lbs fresh figs, stemmed and quartered (ripe but firm figs work best) – 1 cup granulated sugar (adjust based on fig sweetness) – 1/4 cup lemon juice (freshly squeezed for that bright acidity) – 1/2 cup water (to help dissolve the sugar) – 1 tsp vanilla extract (my secret for depth of flavor)

Instructions

1. Combine figs, sugar, lemon juice, and water in a large, heavy-bottomed pot over medium heat. Stir gently to mix. 2. Bring the mixture to a simmer, then reduce heat to low. Cook for 45 minutes, stirring occasionally to prevent sticking. Tip: A wooden spoon is best for stirring. 3. After 30 minutes, add vanilla extract. Continue cooking until the preserves thicken and pass the spoon test (a dollop on a cold plate shouldn’t run). 4. Remove from heat and let cool for 5 minutes. Skim off any foam with a spoon. 5. Ladle the preserves into sterilized jars, leaving 1/4-inch headspace. Seal tightly. Filled with chunks of soft figs, these preserves strike a perfect balance between sweet and tart. Try them over vanilla ice cream or stirred into oatmeal for a breakfast upgrade.

Tomato and Basil Jam

Rustic yet refined, this Tomato and Basil Jam transforms simple ingredients into a versatile condiment. Perfect for elevating cheese boards or glazing meats, its balance of sweet and savory is unmistakable.

Ingredients

• 2 lbs ripe tomatoes, diced (I find Roma tomatoes work best for their meaty texture)
• 1 cup granulated sugar (adjust slightly if your tomatoes are very sweet)
• 1/4 cup apple cider vinegar (for a subtle tang)
• 1/4 cup fresh basil leaves, finely chopped (pack them in for maximum flavor)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)

Instructions

1. Combine tomatoes, sugar, and apple cider vinegar in a large, heavy-bottomed pot over medium heat. Stir until sugar dissolves.
2. Bring the mixture to a boil, then reduce heat to low. Simmer for 45 minutes, stirring occasionally to prevent sticking.
3. Add chopped basil, lemon juice, and salt. Continue simmering for another 15 minutes. Tip: The jam should thicken enough to coat the back of a spoon.
4. Remove from heat and let cool slightly. Tip: For a smoother jam, blend half of it before adding the basil.
5. Transfer to sterilized jars and seal. Tip: Processing in a water bath can extend shelf life, but refrigerating works for short-term use.

The jam sets into a glossy, spreadable consistency with chunks of tomato and flecks of basil. Its bright acidity pairs wonderfully with creamy cheeses or as a bold sandwich spread.

Pepper Jelly

Tasty and versatile, pepper jelly is a sweet-spicy condiment that elevates any dish. Try it with cream cheese on crackers for a quick appetizer.

Ingredients

– 2 cups granulated sugar (I find organic sugar dissolves better)
– 1 cup apple cider vinegar (the sharper, the better for balancing sweetness)
– 1/2 cup finely chopped red bell pepper (for a milder kick)
– 1/4 cup finely chopped jalapeño (seeds in for extra heat)
– 1 (3 oz) pouch liquid pectin (this ensures a smooth set)
– 1/2 tsp butter (helps reduce foaming, a trick I learned from my grandma)

Instructions

1. Combine sugar, vinegar, bell pepper, and jalapeño in a large saucepan over medium heat. Stir until sugar dissolves completely.
2. Bring the mixture to a rolling boil that can’t be stirred down, about 5 minutes. Watch closely to prevent boiling over.
3. Add the liquid pectin and butter, then return to a full boil for exactly 1 minute. Timing is crucial here for the perfect set.
4. Remove from heat and skim off any foam with a spoon for a clearer jelly.
5. Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal immediately.
6. Process jars in a boiling water bath for 10 minutes to ensure preservation. Let cool undisturbed for 24 hours.
Firm yet spreadable, this pepper jelly boasts a vibrant kick that pairs wonderfully with cheeses or as a glaze for grilled meats. Its glossy appearance makes it a standout gift.

Canned Whole Peaches

Overshadowed by fresh fruit, canned whole peaches are a pantry hero waiting to shine. This recipe transforms them into a simple, satisfying treat with minimal effort.

Ingredients

– 1 can (15 oz) whole peaches in syrup (go for the heavy syrup for extra sweetness)- 1 tbsp unsalted butter (I always use Kerrygold for its rich flavor)- 1/2 tsp cinnamon (freshly ground if you have it)- 1/4 cup granulated sugar (organic cane sugar adds a nice depth)

Instructions

1. Drain the peaches, reserving 2 tbsp of the syrup. Pat them dry with a paper towel to ensure a good sear.2. Heat a non-stick skillet over medium heat. Add the butter, letting it melt until it starts to foam slightly.3. Place the peaches in the skillet, cut side down. Cook for 3 minutes without moving them to get a caramelized crust.4. Flip the peaches carefully. Sprinkle with sugar and cinnamon. Drizzle the reserved syrup around them, not directly on top.5. Cook for another 3 minutes, basting the peaches with the syrup mixture in the pan. The syrup should thicken slightly.6. Remove from heat. Let sit for 1 minute to allow the flavors to meld.Every bite offers a juicy burst of peach, balanced by the warm spice of cinnamon. Serve them warm over vanilla ice cream or with a dollop of whipped cream for an easy dessert.

Conclusion

Just like that, you’ve got 21 simple, easy canning recipes at your fingertips to preserve the season’s best flavors! Whether you’re a canning newbie or a seasoned pro, these delicious recipes are sure to inspire. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy canning!

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