I’ve run into so many people lately–both in real life and online—who want to learn to tackle home canning. These easy canning recipes are a good place to start.
Believe me when I tell you that it’s really very easy.
You just need to keep this one very important thing in mind: Low acid foods (think: meat and veggies) must be processed in a pressure canner.
But don’t let that scare you away.
A water bath process—basically, immersing full jars in a deep pot of boiling water for a specified period of time—is great for plenty of other things.
This method has served me well for years in preserving much of my garden abundance. These canning recipes are all safe for water bath canning.
- This is what you need to know about canning jars.
- This is what a water bath canner looks like.
- A day of canning might look like this. If you are me.
- Please always follow safe canning practices as outlined here.
- How to Safely Store Your Home Canned Goods
Trust me — it’s not hard. If you can follow directions, you can do this.
Easy canning recipes
Since pressure canning can often be seen as difficult, it makes sense to start with the simpler process of water bath canning.
The recipes below can all be safely preserved using a water bath canning method. This method is easy.
If you can chop and mix and cook food on the stove top, you will find it easy to take it to the next step, which simply requires putting food into jars and boiling them for a specified amount of time.
You likely make garden fresh salsa all summer long, but you can fill your pantry with jars of salsa that will get you through the off-season.
I use canned salsa to cap off taco night and as a homegrown ingredient for my chili.
For something a bit different, try making a batch of this sweet and savory tomato chutney (one of my favorite canning recipes).
Save those end-of-season green tomatoes to make chow chow. Yes, it’s a funny name, but it’s delicious and gives a tangy zip to sandwiches and is great for stirring into egg salad.
I grew up on an apple farm, so you can bet we canned bushels and bushels of applesauce, always sugar-free and with extra cinnamon.