Canning Recipes to Preserve the Summertime Garden Abundance

Whether from your own garden or orchard, or from your CSA box or farmers market, the abundance of summer is at its peak. Here, I give you a collection of some of my family’s favorite canning recipes for bottling up the flavor of summer. Oh, how you will enjoy these in the depths of winter!

New to home preservation? Start with this post to learn the basics of canning equipment. It will help you understand why you need specific equipment and how to use it. To make sure you have enough of your favorite canned goods to last through the winter, check out the simple system I use to keep track of my pantry.

canning jars full of preserved food

Canning Recipes to Preserve the Summertime Garden Abundance

When the gardens and orchards of summer are laden with fruit, it’s the perfect time to think about preserving some of that produce! 

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The canning recipes I’ve included here fall into the “easy” category. For me, that means they can safely be processed in a water bath canner. This canning method is a good entry point for people who are just learning about the whole process. 

The Handcrafted Pantry

Ready to DIY your pantry with healthier ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.


🍅 Safety First!

Canning is an excellent way to preserve food for the pantry, but there are some important safety considerations to keep in mind. The recipes on this site have been made following safe canning procedures by a certified Master Food Preserver.

  • Know the difference between water bath canning and pressure canning. Low acid items must be pressure canned for safety. 
  • Altering ingredients may change the recipe’s pH, posing a safety issue. I highly recommend investing in pH paper to test your products for acidity level when canning. Note: For safe water bath canning, the Hawaii Master Food Preservers suggest a pH of 4.2 or lower in the tropics. In other regions, the recommended pH is 4.6 or lower.
  • Use the proper jars and lids. Never reuse lids, with the exception of the Tattler or Harvest Right hard plastic lids that are intended for such a purpose.
  • For more on canning equipment, please go here

Beginner Canning Recipes

Related: 10+ Food Preservation Methods to Consider

grapes with jar of grape jellyOriginally published July 2014; this post has been updated.

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. If you want to send Kris a quick message, you can get in touch here.

3 comments… add one
  • MarieClaude Aug 5, 2014 @ 9:18

    Unfortunately I can’t find lilikoi in Georgia. I used to pickk them of the trees on Big Island, Hawaii.

    • Kris Bordessa Aug 5, 2014 @ 9:36

      I’ve heard that some ethnic markets will carry liliko‘i juice in their freezer section…

    • carol May 5, 2015 @ 4:13

      You can buy pulp in the freezer at Walmart. Look for the small section of frozen Mexican products (not Mexican frozen food plates…real food products).

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