Pressure Canning Recipes

You’ve mastered water bath canning (sort of), but now you find yourself eyeing that pressure canner. You’re curious. You’re nervous. It’s expensive. It seems like it could… explode?

Here’s the thing. Because while pickles and jams are lovely, pressure canning opens up a whole new world of pantry possibilities. From homegrown potatoes ready for recipes to shelf-stable bone broth, these pressure canning recipes are absolutely worth learning.

sealed jar of orange sweet potato chunks with two jars in background all on red and white plaid cloth.

Sweet Potatoes

Pre-cut sweet potatoes canned in water make an easy pantry staple – perfect for quick sides, soups, and casseroles when you need them.

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canned jars of vegetable stock lined up on cloth with vegetables behind.

Canned Vegetable Stock

This vegetable stock is perfect for soups, stews, and sauces. Canning ensures you always have some ready-to-use.

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three sealed jars of butternut squash soup base on red and white plaid cloth.

Butternut Squash Soup

This simple butternut squash soup base is perfect for busy weeknights, allowing you to enjoy homemade soup in minutes!

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spoon lifting sauce out of jar with pan of enchiladas in the back.

Enchilada Sauce

This homemade pressure-canned enchilada sauce is so much tastier than store-bought; you’ll never go back!

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front image of spaghetti sauce in bowl with spoon lifting some out, with dish of lasagna in background.

Spaghetti Sauce

This homemade canned spaghetti sauce is packed with fresh flavor and perfect for busy weeknights!

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front shot of beef stew inside jar.

Beef Stew

This pressure-canned beef stew is my go-to for easy weeknight meals. It’s hearty, delicious, and lasts for months.

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Close-up of a mason jar filled with pressure canned pinto beans with additional jars in the background.

Pinto Beans

This simple and reliable recipe ensures you always have nutritious, ready-to-use beans on hand for your favorite dishes.

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sealed jars of bone broth on red and white plaid cloth.

Bone Broth

This bone broth is made with a slow cooker and pressure canner, rich in flavor and nutrients, and perfect for soups and stews.

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sealed jar of canned chunks of potatoes on red cloth with blurred jars in background.

Pressure Canning Potatoes

Makes 8-9 pints of simple, shelf-stable canned potatoes.

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three sealed jars of green beans on counter.

Green Beans

A pantry essential, these versatile beans are perfect for quick side dishes, casseroles, or adding to soups. While they’ll be softer than fresh or frozen beans, their convenience is wonderful.

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sealed jar of tomato soup on wooden board with blurred jars in the background.

Tomato Soup

This soup is enriched with buttery roux and optional herbs, and offers a comforting, versatile base for quick, cozy meals, preserved beautifully through pressure canning.

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sealed jar of black bean and corn salsa with a lime wedge and jalapeno in the background.

Black Bean and Corn Salsa

This recipe combines the freshness of tomatoes and corn with the zesty kick of lime and jalapenos, perfect for canning and enjoying year-round.

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Why You’ll Want a Pressure Canner

The rules of waterbath canning are strict. Acid levels are everything. That means you’re adding lemon juice or citric acid to anything that’s borderline. You can’t add extra garlic or onions or much else to your recipes, or you’ll change the acid level.

But pressure canning? Much more flexible. Your grandma’s marinara sauce recipe? Probably fine. Plain tomatoes with no weird additives? No problem.

Tips for Beginner Pressure Canners

Altitude changes everything. If you live above 1,000 feet, you’ll need to adjust your pressure. (A simple chart follows most recipes, but keeping this in mind from the start saves heartache.)

Cheap canners are a false economy. While you don’t need the most expensive model, look for one with a weighted gauge.

Don’t rush the cool-down. Your processing time might be 90 minutes, but you’ll need an additional 30-45 minutes for the canner to depressurize. Plan accordingly.

Start with something simple like potatoes or carrots. They’re forgiving, and success will build your confidence before moving on to meat.

So, if you’re ready to move beyond jams, find a favorite recipe and get started. You can do this.

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By Katie Shaw

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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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2 Comments

  1. Hi Katie, I´m a Spaniard who has spent most of her life in the USA but now I live in Spain. Finding your website has brought wonderful memories (I´m 70) and I must say that all the advices, recipes, decor etc you are giving are the true WISDOM OF LIFE, thank you for your generosity in sharing and please do not stop doing it, everybody needs it.
    Love from Spain
    Maria Arch

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