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Canning and Preserving Recipes

This post may contain affiliate links. Please read my disclosure policy.

Looking for some simple canning and preserving recipes and ideas to use this summer? Here are the ones that our family has enjoyed for a long time.

canningpreserving

Preserving Recipes

Dried Pumpkin Seeds
Dehydrating Vegetables
Drying Kale
Freezing Green Beans
Freezing Kale
Freezing Pumpkin
Freezing Zucchini
Homemade Fruit Roll Ups
Saving Orange Juice
Sun Dried Tomatoes
How to Make Dried Cherries
Homemade Pesto Recipe
How to Freeze Tomatoes

Canning Rhubarb

Canning and Preserving Recipes

Recipes for Canning Fruits

Apple Pie Filling in a Jar
Applesauce
Canning Oranges
Home Canning Tomatoes
How to Can Peaches
How to Can Pears
Peach Cantaloupe Butter
Pearsauce
How to Can Tomato Juice
Apple Butter
Homemade Strawberry Jam Recipe
Canning Rhubarb
Apple Pie Jam Recipe

Canning Potatoes

Recipes for Canning Vegetables

Canning Potatoes
Zucchini Relish
Canning Pickled Beans
Canning Cabbage
Canning Sweet Potatoes

Canning Condiments

Recipes for Canning Condiments

Ketchup
Taco Sauce
Strawberry Rhubarb Jam
Homemade BBQ Sauce
Canning Jalapeno Relish
Spicy Green Tomato Pickles
Jalapeño Pepper Jelly
Dill Relish Recipe

Canning Meats

Recipes for Canning Meats

Canning Chicken
Canning Chicken Broth

Canning Pinto Beans

Other Home Canned Goods

Canning Dried Beans
Pork and Beans
Canning Tomato Soup
How to Make Pickled Eggs
Canning Pinto Beans

Canning Tomatoes

How to Use Your Home Canned Goods

How to Cook Home Canned Potatoes
Canned Apple Pie Filling Desserts
Safe Home Canning (and Testing Jar Seals)
Free Printable Canning Jar Labels
Canned Beans Recipes 

Canning Pantry

Canning Tips and Tricks

What to Can
Cheap Canning Supplies
Canning Inventory Printable
How to Stay Sane During Canning Season

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Reader Interactions

Comments

  1. Amy Irish says

    July 16, 2012 at 6:54 pm

    I saw some good recipes that I will have to try.

    Reply
  2. Shari Sargent says

    August 10, 2012 at 9:40 am

    I would like to can some spaghetti sauce. I have used the packets before but I would really like something w/ less sodium. Do you have a recipe that you use?

    Reply
    • Merissa says

      August 10, 2012 at 11:35 am

      I don’t have one but I know mom does, I will try and get her to post it!

      Reply
      • kat says

        January 16, 2021 at 7:37 pm

        does the spaghetti sauce have to be pressure canned or waterbath? never used a pressure canner, but so many recipes l like need it. always been afraid of them….

        Reply
        • Ethel Cameron says

          January 31, 2021 at 11:15 am

          If you follow the directions for pressure canning, it is very safe. Even though I have pressure canned for many years, I still review the directions every time.
          There are a lot of recipes that do require pressure canning.

          Reply
    • Laura says

      April 3, 2014 at 5:05 am

      Hi, I married into an Italian family. Yet have a MIL who gave me the wrong recipe lol I came up with my own which my Italian husband loves. I take two quarts of tomatoes(my own canned) put them in my blender (my youngest hates chunky sauce) Then add in about 1 tbsp of Minced garlic, 1 tbsp of basil, oregano, 1 tsp of salt and about 2 tbsp of sugar. I also use about 1 tbsp of Italian seasoning. I add more of this or that to taste. Not a very exact recipe. Now I plan on canning my sauce next year the true flavor of the sauce comes from putting a couple of Italian Sausages in to cook into the sauce. Gives it a great flavor. Good Luck and enjoy 😀

      Reply
  3. BaschaW says

    October 17, 2012 at 3:00 pm

    Soon I am going to have to quit my job so I can go to school full time for my final year (For my Master’s Degree) My husband is worried about bills getting paid, I am worried about paying for food. We live on a small island in Alaska, so the only time I purchase in bulk is when the stores have something on a massive sale. (Like the time I purchased 15 lbs of cherries for the extremly cheap price of 20$, so you can see how expensive it is to live here) I want to start stocking the pantry and freezer with home made preserved foods, but the main problem is… I’ve always either cooked from fresh or frozen. When I pull something from a can, I pour it in a cup or on the plate and use it. See: Canned Corn, Canned Green Beans, Canned Peaches. Even Canned Broth I can figure out. 🙂 Is there any way you can use examples of ways to use the things you are teaching us to make? I don’t think I will ever look in my pantry and say: oh, hey, Frozen Kale or Canned Oranges, perfect! I know just what to do with this! LOL!!!
    All of that being said, I love your website, and I’m working at putting away freezer meals (for nights when I have school) and a few simple canned goods, thanks to you!
    – BaschaW

    Reply
    • Merissa says

      October 17, 2012 at 3:10 pm

      Funny you should post this because we are actually currently working on a book that will do just what you are looking for! Keeping watching for it and it will also be posted on this page when it’s ready. 🙂

      Reply
  4. Melissa says

    February 7, 2013 at 10:35 pm

    Is apple juice a canning possibility also? I love juice I didn’t even think about canning that. Do you keep it in the fridge or freezer and what is the shelf life on juices?

    Reply
    • Merissa says

      February 11, 2013 at 10:54 am

      You can can up most kinds of juice! I would recommend getting the book, Putting Food By to find out exact methods and times. The shelf life on most canned foods is at least 2-3 years and once it’s canned it does not need to be kept in a fridge or freezer.

      Reply
  5. Val Strande says

    September 10, 2013 at 6:19 am

    I have a question. I canned some salsa last night but just realized this morning that I forgot the vinegar. Should I do them over or leave them?

    Reply
    • Merissa says

      September 10, 2013 at 6:39 am

      It should be fine as long as it was canned for the proper mount of time.

      Reply
      • Debbie Simmons says

        October 3, 2014 at 5:36 pm

        NO…..it is NOT OK at all. You have to have a certain amount of acidity (vinegar or lemon or lime) juice when doing salsa. Please check into the Ball Blue Book or call your local extension office.

        Reply
        • Gia says

          September 16, 2020 at 4:13 pm

          Without knowing how it was canned, it is not possible to say if it’s fine. Salsa is mostly tomatoes. I have canned pints of tomatoes in WB for 20-30 with no added acidity. Never a problem. I imagine anything PC would be even safer.

          Reply
  6. Kelsey says

    September 10, 2013 at 9:16 pm

    I am new to canning, even though my mom did it all the time. Do you have a favorite canning cookbook for recipes?

    Reply
    • Merissa says

      September 10, 2013 at 9:19 pm

      I highly recommend the book, Putting Food By. It’s got just about everything in there that you might want to can 🙂

      Reply
      • debbie says

        September 3, 2014 at 9:41 am

        I have had Putting Foods By for many years thanks to my mom.Awesome book.

        Reply
  7. Lydia says

    December 1, 2013 at 6:44 am

    Hi Merissa,
    I just love this site. I feel so at home! Have just registered as an affiliate to promote your book.

    Reply
  8. Sally says

    December 22, 2013 at 9:12 am

    I love this site, I have gotten so many ideas and recipes from here.

    Reply
  9. Sherry Baker says

    January 11, 2014 at 12:40 pm

    Great site answers many questions I have had in the past about lots of interesting posts. Thanks for sharing.

    Reply
  10. Rebecca Howard says

    January 26, 2014 at 7:40 pm

    Do you have a FB web site? I OWN YOU PICK ORGANIC ORCHARD NORTH OF TUCSON, AZ. WOULD LOVE TO LEARD MORE ABOUT YOURSIE.

    Reply
    • Merissa says

      January 27, 2014 at 7:25 am

      Yes! Here is a link to our Facebook page: https://www.facebook.com/LittleHouseLiving

      Reply
  11. Jen Miller says

    March 5, 2014 at 5:16 pm

    Hello I was wondering if anyone had some good ideas or recipes for dehydrating fruit and jerky? I have never dehydrated anything before so any help or suggestions would be much appreciated. Thank you!

    Reply
    • Merissa says

      March 5, 2014 at 8:29 pm

      I’m not sure I have much on here yet for dehydrating fruit but I do have this article for Dehydrating Vegetables and The Best Beef Jerky Recipe!

      Reply
    • Laura says

      April 3, 2014 at 5:11 am

      Hi Mine was a live and learn with jerky. I made up four different marinades with various spices. Worchestershire Sauce, brown sugar and some salt are staples of jerky. But you can do just about anything. I made up four mixtures marinated them and then let my family judge (I don’t eat jerky but love making it) They picked the recipe that had the spice mix I get at a farmers market and don’t know what is in it. So your best bet is small recipes of marinade and make a variety to see what you like best. I labeled them 1,2,3,4 and kept them seperate. Worked great and now my kids hate the store bought kind.

      Reply
  12. Rose Portz says

    April 22, 2014 at 3:43 pm

    Thank You for your site. I live in an apartment with my husband. Even though I’ve done lots of canning in the past for the last several years I’ve been branching out with different veggies and fruits. This year it’s the sweet potato. My husband likes sweet potato pie along with candied sweet potatoes. I like them just baked with a little butter. We live on a limited budget and attend the local food pantries to help with our needs. I don’t like to waste so I find that canning helps me save money and allows me to put food up in the amount we need per meal. Thank You again for the help your site has given me.

    Reply
  13. debbie says

    September 3, 2014 at 9:38 am

    I have made Faux Pinapple a couple days ago,& it is awesome you couldn’t tell from the real,— 4quarts zucchini–3 cups sugar —1 3/4 cup lemon juice—42 ozs pineapple juice chop in 1/2′ peices,simmer 20 mins,process 15 minutes boiling water bath,I put the zucchini in food processor & made more like crushed pinepple makes about 8 1/2 pints,I am not sure if I got it here or were but wanted to say it is sure worth making,I had a hard time finding pure pineapple juice,but finally found Doles 48 oz large cans & it is the real deal,enjoy

    Reply
  14. Patti Hinders says

    October 15, 2014 at 11:09 pm

    I was wondering what the canning process is for canning the bbq sauce recipe you have on here is. Also how much does your recipe make? I would like to make about 12 half pints or so.

    Thank you for your help. I really enjoy your blog.

    Sincerely,
    Patti

    Reply
  15. Monica says

    October 23, 2014 at 7:21 pm

    This is a wonderful website! I found it through Pintrest. I love the homey atmosphere it has, he recipes and pictures are great! It’s always great to see people living on the more simple side of life! i’ll be back o the site to check more out again! thanks for making this for everyone to see!
    Monica Bryan, Ontario Canada

    Reply
    • Merissa says

      October 23, 2014 at 8:17 pm

      Welcome to our little community Monica!

      Reply
  16. Constance says

    March 29, 2015 at 11:12 am

    I just found your website today. This is exactly how I want to live. I spent quite a bit of time last Summer with the Amish Community. They certainly are living a loving, christian, family life. I learned so much from spending time with some of the families. I purchased vegetables from them and asked canning questions. I am currently working on enlarging my own garden. I want to add a greenhouse. I’ve gone back to baking and cooking meals as much as possible. I also am cutting down on using electric appliances. Most of my baking tools are hand operated and have been purchased from garage/ estate sales. The older the better.

    Reply
  17. Lori P. says

    April 23, 2015 at 12:22 pm

    Hello Merissa, I have just found your website today and this how we would like to live. You have created a very homey and safe place to come and visit. I would like to try my hand at some of your recipes. I am very new to the canning and preserving recipes and don’t know the first thing about how to do it or what I would need. My husband and I had just moved from the city to a small house on an acre of property and would like to start a small garden but we don’t know what we are doing. Lol Thank you so much for sharing your recipes with all of us. Take care and have a wonderful and blessed day.

    Reply
  18. Jan says

    May 30, 2015 at 12:59 pm

    Been trying to find a recipe for Blueberries and how to freeze/can/make for pies, ect…cannot find anything!! Please help!! LOVE your cite here…have used the Cheeseburger Hamburger helper MANY times…kids LOVE it, and the seasoned salt, and many of your freezer methods for veggies…Thank you so much for being here for all of us!!

    Reply
  19. Cheryl T. says

    June 25, 2015 at 9:48 am

    I have been wanting to learn how to can for a long time. I spoke to each of my grandmothers who canned a lot when they were younger. They told me they boil their lids and jars and then fill the jar with the jam and put the hot lid on to seal the jar and let sit. They do not use a pressure cooker or water bath. Is it okay to can the way they did it? Thanks!

    Reply
    • Merissa says

      June 25, 2015 at 10:05 am

      This type of canning was pretty common not very long ago (my grandma did it as well) but it’s no longer considered safe.

      Reply
  20. Maria says

    November 18, 2015 at 12:58 pm

    Hi, I am married to an Italian. A friend requested my husband to make creamy pesto sauce for Christmas giveaways. She gave us jars to put the pesto in. . How do we preserve it inside the jars . Is it safe ?

    Reply
    • Merissa says

      November 18, 2015 at 2:08 pm

      It isn’t considered safe to can pesto sauce because of the oil in the recipe, sorry! Maybe you could give the gift recipients the dry ingredients for the recipe?

      Reply
  21. Jude says

    July 17, 2016 at 10:49 pm

    A previous poster asked about canning apple juice. I’ve been doing it for many years. I cut up my apples into quarters and put them in a plastic 5 gallon pail ( I make a lot of juice). I don’t core them or remove stems etc. I just wash them. I have my own apple tree so I don’t have to worry about chemicals. I then cover the apples with boiling water and let them sit for a day (approx. 24 hours). I then strain them first in a colander. I take the strained juice and strain it again through a jelly cloth bag. I heat the juice, add sugar to taste (I make it in a large stock sized pot and add approximately 1 cup sugar) and a splash of lemon juice. Just cool some and taste to see if you have put in enough sugar. Once it boils I bottle it and then can it for 20 minutes. I have never had a bottle of juice spoil. It will last two to three years. Some times I add raspberry juice if I have some (no seeds) to give it colour and flavour. I have made up to 50 quart sized bottles if my apples are plentiful.

    Reply
  22. Ina in SA says

    April 5, 2017 at 8:22 am

    Thanks for lovely recipes. On the Beef jerky here in RSA we make what we call biltong. basically you place the meat in a tub sprinkle salt, coriander and pepper over it with a little vinegar. then let it stand over night and hang to dry the next day. I have a mesh shelf under a ceiling fan that works like a dream.

    Reply
  23. Gail Kluiber says

    April 14, 2017 at 9:58 pm

    Was just wondering if anyone has canned rendered lard ,and if they could post the method they used.

    Reply
  24. Lynn says

    August 18, 2019 at 11:24 am

    Melissa, if that is a picture of your pantry, can I raid it? Kidding, of course. However, it encourages me to can/preserve as my Mother and Grandmother, and I never, did. I was too busy academically. Ah, not an excuse. Also, you have simple short-list ingredients for quick and no-so-quick meals. Love it.

    Although I eat clean I would like to go back to this lost art. Thank you for inspiring me to do better, cheaper and healthier. You are a gem.

    Reply
    • Merissa says

      August 19, 2019 at 6:27 am

      That is an actual picture of my mom’s pantry. She does a wonderful job!

      Reply
  25. Codi says

    March 26, 2020 at 7:43 am

    I love your site and resources! Do you have any recipes or resources for pickling or fermenting as a way of preserving foods?

    Reply
    • Merissa says

      March 26, 2020 at 7:34 pm

      I have some that I’ve been working on (traditional kraut and fermented pickles) but I haven’t gotten them posted yet.

      Reply
  26. Sandra says

    September 23, 2020 at 6:50 pm

    I would like to can some carrots. Do they have to be pressure canned or can I just use a water bath?

    Reply
    • Merissa says

      September 24, 2020 at 10:00 am

      Carrots need to be pressure canned because they are low acid.

      Reply
  27. michele l goaley says

    November 9, 2020 at 3:36 pm

    Have you ever canned potatoes? If so what kind do you use and how do you can them?

    Reply
    • Merissa says

      November 9, 2020 at 3:37 pm

      I have! I have a blog post about it here: Canning Potatoes

      Reply
      • michele l goaley says

        November 9, 2020 at 6:31 pm

        Thank you so much. I am anxious to try this.

        Reply

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Welcome to Little House Living! My name is Merissa and it’s nice to meet you! I’m a wife and mom just trying to make the most of what our family has. If you are looking for real life and not perfection, this site is for you! I love to write about frugal and simple living.
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