15 Easy Canning Recipes Every Beginner Can Make
Inside: the 15 best easy canning recipes. If you’re trying to waste less, spend less, and keep a well-stocked pantry, canning is one of the best habits you can build. And if you just want to get started, you need to start easy.
And when I say easy, I mean it. These canning recipes don’t need special equipment, giant harvests, or hours of prep. I won’t make you wonder whether your jam set or haul multiple pots of boiling water to peel tomatoes.
Let’s dive into the recipes that really are easy, and absolutely worth your time. The first two are just refrigerator recipes, but I highly recommend you start there and move down the list when you’re ready.
Small Batch Refrigerator Pickles (Super Crunchy)
No actual canning required, and ready in minutes. These crisp, garlicky pickles live in the fridge and last for weeks. Perfect for beginners or anyone short on time—no cooking, no boiling water, no worrying if the lids sealed. This is the one to start with.
Use on sandwiches, burgers, or straight from the jar.
Sweet-Tart Pickled Strawberries
Surprisingly simple and incredibly flavorful. Just slice, pour, chill. You’ll only need a handful of ingredients, and the whole thing takes 10 minutes. Just let the fridge do the work.
Use on salads, toast with goat cheese, or spooned over vanilla ice cream.
Easy Apple Pie Jam
All the cozy flavors of apple pie in a spreadable jam. This recipe uses added pectin for an easy set, which means it works even if you’ve never made jam before. Small batch, simple prep, and no peeling pounds of apples.
Use on toast, biscuits, or tucked into hand pies.
Blueberry Pie Filling
No peeling, no chopping: just stir and can. This is a big-batch recipe, but the process is simple and straightforward. The fruit holds its shape beautifully, and it’s practically foolproof.
Use for cobblers, crisps, pies, or swirled into yogurt or ice cream.
Small Batch Strawberry Jam
This one keeps it simple: no huge pot of berries, and no pressure to get it perfect. You’ll get a few jars of sweet, fresh jam without the stress. It can be water-bath canned, frozen, or just eaten fresh.
Use on PB&J, pancakes, or spooned into oatmeal.
Pickled Banana Peppers
A bright and tangy condiment with just enough zip. No special tools or prep needed—just slice, pour, and process. These are super beginner-friendly and come together quickly.
Use on sandwiches, pizza, in Italian chopped salad.
Simple Canned Pears
One of the easiest water bath canning projects around. Yes, you’ll need to peel the pears—but they’re forgiving to work with and don’t require a perfect set or thick syrup. Just slice, pack, and process.
Use for easy desserts or lunchbox fruit,
Strawberry Lemonade Concentrate
A smart way to stretch a small berry harvest. The process is easy, and the end result is shelf-stable jars of bright, sweet-tart concentrate that only need water to become fresh lemonade.
Use all summer long as a drink base or cocktail mixer.
Blackberry Pie Filling
Similar to the blueberry version—just as easy, maybe even a little more forgiving thanks to the natural tartness. The berries hold up well, and the prep is fast.
Use in pies, crisps, or layered into trifles.
Crisp Jalapeno Slices
Slicing is the hardest part—and even that goes fast. The brine is simple, and the short processing time means you’re done quickly. This one’s a favorite because it’s both easy and wildly useful.
Use on nachos, burgers, or anything that needs a kick.
Plain Diced Tomatoes
Yes, you’ll peel them—but this is still an easy canning project because the method is clear and the results are so worth it. One big pot, simple ingredients, and the best-tasting canned tomatoes you’ll ever eat.
Use in soups, stews, and sauces all winter long.
Blueberry Preserves
This is the easiest preserve to start with. No peeling or chopping…just rinse and simmer. The fruit naturally thickens with help from lemon juice, and it tastes like summer in a jar.
Use on toast, spooned over yogurt, or swirled into oatmeal.
Old Fashioned Apple Butter
No pectin, no fancy tools: just apples, sugar, and spice cooked down until thick and spreadable. You can make it on the stovetop or in the slow cooker. The texture doesn’t need to “set,” so there’s no guessing.
Use on biscuits, muffins, or stirred into baked oatmeal.
Raspberry Syrup
This one’s so simple and so beautiful. Just simmer, strain, and can. No worrying about the perfect texture or how it sets. It’s quick, delicious, and guaranteed to turn out.
Use on pancakes, in lemonade, or over pound cake.
Strawberry Syrup
Same method as the raspberry version—boil, strain, and pour. This syrup tastes like sunshine and makes even a plain breakfast feel special.
Use in drinks, on waffles, or as a cake drizzle.
When You’re Ready to Start
Honestly, the best way to start something is to try it. But if you’re one of those research-y types, read my beginners guide to canning. And don’t think that just because you don’t have a garden this isn’t a worthwhile skill to learn. You can start with farmer’s market produce or even well-priced veggies at the grocery store.
You can do this! Good luck.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
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