Our Favorite Canning Recipes

Favorite Bread & Butter Pickles

I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois

Homemade Canned Spaghetti Sauce

DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

Raspberry Peach Jam

When my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

Rhubarb Jelly

I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario

Ginger Pear Freezer Jam

At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia

Yellow Summer Squash Relish

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi

Mild Tomato Salsa

I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota

Tomato Lemon Marmalade

This is a marmalade I make for our church bazaar every fall. It always sells out in no time at all.—Mrs. Helen Witt, Minneapolis, Minnesota

Cinnamon Blueberry Jam

Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl—all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey

Texas Jalapeno Jelly

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

Spicy Chunky Salsa

Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington

Rhubarb Marmalade

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska

Canned Blueberry Jam

Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania

Refrigerator Jalapeno Dill Pickles

I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota

Over-the-Top Cherry Jam

We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin

Pickled Green Beans

This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania

Tri-Berry Jam

My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut

Pickled Sweet Peppers

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan

Chunky Peach Spread

Here's a fruit spread that captures the best tastes of late summer. I like that it's low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. — Rebecca Baird, Salt Lake City, Utah

Sweet and Sour Zucchini Pickles

Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas

Strawberry Basil Jam

I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota

Pickled Sweet Onions

These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania

Spiced Cran-Apple and Grape Conserve

Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California

Homemade Spicy Hot Sauce

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

Spiced Cran-Apple and Grape Conserve

Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California

Homemade Spicy Hot Sauce

I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

Strawberry Basil Jam

I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota

Honey Blueberry Cobbler Jam

I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas

Strawberry Basil Jam

I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota

Honey Blueberry Cobbler Jam

I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas

Sweet-Hot Asian Dipping Sauce

This Asian-inspired sauce is a delicious egg roll dipping sauce, but it can also be used for veggies or to make a sweet-tangy vinaigrette. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Tomatillo Relish

I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota

Cider Jelly

For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin

Peach-Blueberry Preserves

As a child I helped my grandmother can summer fruits and vegetables. I didn't always appreciate this activity when I was young, but now I miss her terribly and wish we could have another summer afternoon in her kitchen. I think she would enjoy this recipe. —Katie Ferrier Gage, Houston, Texas

Rhubarb-Cherry Chutney

I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin

Slow-Cooked Peach Salsa

Fresh peaches and tomatoes make my salsa a winner over store-bought versions. As a treat, I give my coworkers several jars throughout the year. —Peggi Stahnke, Cleveland, Ohio

Rosemary Jelly

This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. —Margaret Dumire, Carroll, Ohio

Easy Apricot Jam

Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona

Honey Lemon Jelly

I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. —Ramona Wysong, Barlow, Kentucky

Bill's Apple Butter

Since retiring, I have more time to tend to our 75 apple trees and to experiment in the kitchen. I came up with this old-fashioned apple butter after some trial and error. The red-hot candies make it unique.—Bill Elliott, Urbana, Missouri

Chunky Cherry & Peach Preserves

Out of all the jams I make, this is my grandmother’s favorite. She anxiously waits for late June to come because she knows I’ll put up as many batches as I can while peaches and cherries are at their peak. —Amy Seiger, McLoud, Oklahoma

Sweet & Spicy Pickled Red Seedless Grapes

Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina

Autumn Pepper Relish

This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia

Plum Anise Jam

Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin

Lime Mint Jelly

This holly-green jelly won a Best of Show at the county fair and I was so thrilled. Flavored with lime, it's delicious on roasted meats. —Gloria Jarrett, Loveland, Ohio

Watermelon Rind Pickles

"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen

Quick and Easy Strawberry Jam

This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. —Ball Brand and Kerr Brand home canning products

Three-Fruit Marmalade

I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. —Lorraine Wright, Grand Forks, British Columbia

Pear Preserves

In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri

Cowboy Candy (Candied Jalapenos)

If you love spicy food like we do, then these tasty candied jalapenos—also known as cowboy candy—are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey

Berry-Basil Limeade Jam

My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. —Erica Ingram, Lakewood, Ohio

Double-Berry Jalapeno Jam

My friend and I had tried a fruity jam with jalapenos at a local vineyard and this is the version I created. I like this spread on crackers with cream cheese, on hamburgers or even on grilled cheese. For extra heat, add the seeds of a few jalapenos to the jam. —Lisa Keim, Watertown, New York

Sweet & Smoky Salsa

I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon

Giardiniera

Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin