Inside: Old-fashioned waterbath canning recipes that are easy to make and perfect for everyday use. A growing collection for a pantry full of favorites you’ll keep coming back to.
There’s something beautiful and satisfying about a row of homemade home canned food on the pantry shelf. And if you’re brand new to canning, let me encourage you! All you’re really doing is making a recipe, putting it in hot jars, and boiling the jars to seal them. Be sure to follow your recipe carefully, and you’ll do just fine.
Crushed Tomatoes
A basic pantry staple that every home canner needs to know. Simple steps and endless uses. Makes 6 pint jars. You’ll want this for sauce, chili, and everything else.
EASY | If you can only master one thing on this list, this is the one.
Bourbon Cherries
These boozy cherries are the grown-up treat you deserve. Make these once and you’ll never buy those bright red “cocktail cherries” again. Perfect in an Old Fashioned or over vanilla ice cream – if they last that long! Makes 6 half pints.
MEDIUM | Best made when cherries are in season (May-July)
Salsa Verde With Roasted Tomatillos
Roasting makes ALL the difference in this salsa verde. Smoky, tangy, and just the right amount of zip. Dump it on eggs, mix into chicken salad, or eat it straight from the jar when nobody’s looking.
EASY | Perfect way to use up tomatillos from an overzealous garden
Famous Salsa Recipe
This is the salsa that makes people text you in January asking if you have “just one more jar?” Balanced heat, chunky texture, and none of that watery mess. Makes 4-6 pints that won’t last nearly as long as you think.
EASY | Make this when tomatoes and peppers are dirt cheap
Cherry Pie Filling
Skip the canned stuff at the store – this homemade filling has actual cherry flavor instead of just sugar. Perfect for quick winter pies, but honestly, it’s even better spooned over cheesecake or swirled into yogurt. Makes 7 quarts.
MEDIUM | Stock up during cherry season (late spring/early summer)
Peach Preserves
Sunshine in a jar. This preserve captures that perfect late-summer peach flavor with just enough cinnamon to make it interesting. Nobody needs to know it only took you an hour to make. Killer on vanilla ice cream or slathered on toast.
EASY | Make a double batch while peaches are in season
Elderberry Syrup
The immune-boosting syrup everyone wants when cold season hits. Rich, slightly floral, and actually tastes good enough that kids will take it without complaint. Makes 6-7 pints that’ll get you through winter.
MEDIUM | This starts with dried elderberries so you can make it any time you like.
Fig Preserves Without Pectin
Just figs, lemon, and sugar (no fussy pectin!). Ready in 45 minutes flat, and they’re AMAZING with sharp cheese or spread on warm biscuits.
EASY | Make this in late summer when figs are everywhere
Classic Pear Preserves
The most underrated preserve in your pantry. Subtle, not too sweet, with warm spices that make it perfect for both breakfast toast and glazing a pork roast.
EASY | Great beginner recipe when pears are on sale
Raspberry Peach Jam
Two summer fruits that were meant to be together. The peaches mellow out the raspberry tartness, and the result is the prettiest pink jam you’ve ever seen. Always the first jar to disappear from gift baskets.
EASY | Summer recipe that uses less-than-perfect fruit
Triple Berry Jam
The jam that converts “I don’t like jam” people. Blueberries, blackberries, and raspberries create layers of flavor you don’t get in single-fruit jams. Makes an ordinary piece of toast feel like a special occasion.
EASY | Use fresh in summer or frozen berries year-round
Strawberry Lemonade Concentrate
Summer’s perfect drink, ready whenever you need it. Just add water and ice for instant fresh lemonade with real strawberry flavor (not that artificial pink stuff). The secret weapon for summer gatherings.
EASY | Make when strawberries are at their sweetest peak
Blueberry Pie Filling
Four ingredients, minimal prep, and suddenly you’re the person who can make blueberry cobbler in the middle of January. The secret? A hint of cinnamon that makes everyone ask for your recipe. Makes 4 quarts.
EASY | Your easiest entry to home canning if you’re nervous
Strawberry Mango Jam
Sweet strawberries and tropical mango come together in a bright, smooth jam that tastes like summer in a jar. Slather it on toast, stir it into yogurt, or use it as a filling for thumbprint cookies.
EASY | Best made in summerÂ
Apple Pie Filling For Canning
All the flavor of homemade apple pie without the last-minute prep. Just open, pour, and bake when the craving hits. The hardest part is slicing the apples. Makes 4 quarts.
MEDIUM | Fall project when apple varieties are plentiful
Crisp Pickled Jalapeno Slices
These aren’t those sad, soggy pickled jalapenos from the store. These stay CRISP and pack serious flavor. The secret? A quick brine and processing time that’s worth being precise about. Your nachos will thank you.
EASY | Make when jalapenos are cheap (usually late summer)
Small Batch Strawberry Jam
Just enough jam to enjoy without overwhelming your pantry. No massive canning pot needed. This recipe makes 4 half-pints of pure strawberry goodness: no fillers, no weird ingredients, just what jam should be.
BEGINNER | Perfect first-timer project during strawberry season
Apple Chutney
The condiment you didn’t know you needed. Sweet, tangy, spiced, and savory all at once. Transforms a basic cheese plate into something special and makes an amazing glaze for grilled chicken.
EASY | Fall project that uses up imperfect apples
Old Fashioned Apple Butter
Velvety, intensely flavored, and bursting with genuine apple essence. The secret ingredient? Time. Low and slow cooking concentrates everything good about fall into one spreadable jar of heaven.
MEDIUM | Makes the house smell incredible all day
Candied Jalapeños
Candied Jalapeños Sweet heat in a jar. These “cowboy candy” slices balance sugar and spice perfectly, creating an addictive condiment that elevates everything from cream cheese to burgers. Fair warning: people will request these from you once you pass them out.
EASY | Great way to preserve a bumper crop of peppers
Raspberry Pie Filling
You can use it in pies, tarts, crisps, and more. It also makes a great topping for ice cream or yogurt. Raspberries are in season for such a short time, and one of the best things about food preservation is getting to enjoy them longer.
EASY | Really not worth buying raspberries for this! Look for a patch.
Dill Pickle Relish
A dill pickle relish recipe that is not sweet, not oniony, and has a tad of sugar and heat. Â Makes 6-8 half-pint jars.
EASY: Save for when you just can’t handle all the cucumbers in your garden
Strawberry Syrup
Fresh, ripe strawberries cooked into a smooth, pourable syrup that’s bursting with flavor. Drizzle it over pancakes, waffles, or a big bowl of vanilla ice cream.
EASY | A great frugal alternative to maple syrup.
Classic Applesauce
Smooth, lightly spiced, and just sweet enough. This homemade applesauce is perfect for eating straight from the jar, baking into muffins, or stirring into oatmeal.
EASY | A perfect way to use up a big haul of apples.
Pineapple Mango Salsa
A mix of sweet pineapple, ripe mango, and just enough heat to keep things interesting. Great with chips, but even better spooned over grilled chicken or fish.
MEDIUM | A nice break from tomato-based salsa
Hot Pepper Jelly
Sweet, spicy, and just the right amount of kick. Perfect for spreading over cream cheese with crackers, brushing onto grilled meats, or adding to sandwiches for a little heat.
MEDIUM | A pantry staple for easy appetizers and glazes
Quince Jelly
Quince Jelly
A rich, rose-colored jelly with a hint of lemon and warm vanilla. Perfect for spreading on toast, pairing with cheese, or stirring into tea.
MEDIUM | Old-fashioned, but worth the effort.
Halved or Sliced Pears
Soft, sweet pears packed in a light syrup, ready to eat straight from the jar or bake into crisps and cobblers. Simple, classic, and always useful.
EASY | Choose firmer pears so they hold their shape after canning
Sweet Cucumber Relish
A classic sweet pickle relish with just the right balance of crunch and flavor. Perfect for stirring into potato salad, mixing into deviled eggs, or piling onto hot dogs and burgers.
EASY | Let it sit for a few weeks after canning for the best flavor
Blackberry Pie Filling
Blackberry Pie Filling
Juicy, deep purple blackberries packed into a thick, rich filling that’s ready for pies, crisps, and cobblers. Spoon it over cheesecake, swirl it into yogurt, or just grab a spoon and go for it.
EASY | Make it in summer
Homemade Blood Orange Marmalade
Rich and deep citrus flavor with just a touch of warmth from ginger. This marmalade is bold, bright, and perfectly balanced between sweet and bitter. Slather it on toast, spoon it over vanilla ice cream, or brush it onto roasted chicken for a punch of flavor.
MEDIUM | Blood oranges are in season in winter
Orange Marmalade
This bright, clear preserve balances sweet, bitter, and that distinctive orange zip perfectly. Spread it thick on buttered toast, use it to glaze chicken, or stir a spoonful into your next Old Fashioned cocktail for a game-changing twist.
MEDIUM | Winter project when citrus is at its peak and cheap
Raspberry Syrup
This ruby-red syrup delivers pure raspberry flavor in pourable form. Use it on pancakes, drizzle over cheesecake, or mix with seltzer for homemade soda. The color alone makes breakfast feel special. EASY | No need to worry about setting or pectin or anything hard
Raspberry Jam
Summer in a jar. This simple jam has the perfect balance of sweetness and raspberry punch. It’s amazing on toast but try it swirled into plain yogurt or as the secret layer in homemade brownies. Four ingredients, minimal fuss, major flavor.
EASY | A classic to master early in your canning career
Blueberry Preserves
These preserves maintain whole berries suspended in a light syrup. Less sugar than typical recipes means the true blueberry taste shines through.
BEGINNER | Can be made year-round with frozen berries
Grape Juice
Nothing like the kid stuff! Rich, complex, and naturally sweet without added sugar. The concentrate that makes spectacular homemade popsicles and cocktails. EASY | Early fall project when Concord grapes appear
EASY | Early fall project when Concord grapes appear
Habanero Hot Sauce
Not for the faint of heart. This sauce brings serious heat balanced with subtle fruity notes from the habaneros themselves. A few drops transform ordinary dishes into something memorable. MEDIUM | Wear gloves and open windows during preparation!
Blueberry Syrup
Deep purple syrup that turns ordinary pancakes into something special. This syrup packs serious blueberry flavor without being too sweet. Perfect for pancakes, ice cream, or stirred into sparkling water for homemade soda that kids go crazy for.
EASY | A great frugal substitute for maple syrup
Apple Syrup (Uses Apple Peels)
Don’t toss those peels! This clever syrup turns apple scraps into liquid gold. Warmly spiced and just sweet enough, it’s a morning favorite on pancakes but also amazing in hot tea or drizzled over vanilla ice cream. Smart and delicious.
EASY | Perfect companion project to your fall baking
Pickled Banana Peppers
These crunchy, bright rings are sandwich magic. Not too spicy, just enough pop, and they stay crisp for months. I keep a jar open in the fridge at all times. They’re that good on everything from tuna salad to pizza to straight from the jar.
EASY | Summer project you can pop in the fridge if you don’t want to can!
Cranberry Juice
Tart, refreshing, and intensely flavorful. This homemade version lets you control the sugar. Makes a killer cocktail mixer.
EASY | Stock up during the brief cranberry season in winter
Cranberry Sauce
The one holiday essential worth making ahead. This version has depth from orange zest and just enough sweetness to tame the cranberries without drowning them. Makes 4 half-pints that last through the season.
BEGINNER | Make in November when cranberries flood the market
Amish Canning And Preserving Cookbook: 350+ The Complete Delicious Waterbath Canning And Preserving Recipes, Including How To Make Jams, Jellies,Fruits,Sauces, Chutneys, Marinades, Curds And MoreFreeze Fresh: The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and VersatilityBall Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and MoreThe Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and MoreThe Homestead Canning Cookbook: •Simple, Safe Instructions from a Certified Master Food Preserver •Over 150 Delicious, Homemade Recipes •Practical … Lifestyle (The Homestead Essentials)A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Just Get Started
Canning doesn’t have to be complicated. Start with a simple jam or pickle, follow the steps, and before you know it, you’ll have a pantry full of homemade favorites.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.