15 Quick and Easy Small Batch Canning Recipes
If you’ve ever wanted to try canning but felt overwhelmed by the idea of making huge batches, small batch canning recipes are the perfect place to start. They’re quick, manageable, and don’t require a ton of ingredients—or a whole weekend. Whether you’re preserving a handful of fresh berries or turning a few ripe tomatoes into something amazing, small-batch canning lets you enjoy homemade goodness without the stress.

This list of fun, easy recipes makes just a few jars—perfect for trying something new or stocking up on your favorites.
Sure-Jell Grape Jelly
This recipe shows you how to turn fresh grapes or store-bought juice into a tasty grape jelly. It’s perfect for spreading on toast, making sandwiches, or adding a sweet touch to your baked treats.
Slow Cooker Caramel Pear Butter
This slow-cooker pear butter is rich with warm spices and cooks into a thick, caramel-like spread. It’s easy to make and full of delicious flavor.
Homemade Redbud Blossom Jelly
This homemade redbud blossom jelly is a unique and tasty way to enjoy redbud flowers’ delicate floral flavor.
Raspberry Habanero Jelly
This raspberry habanero pepper jelly combines the sweet and tangy flavor of berries with the spicy kick of habanero peppers. It’s easy to make and tastes amazing!
Kannan’s Garden Tomato Salsa
When your tomatoes are ripe, it’s the perfect time to make garden tomato salsa. This recipe is packed with flavor and a touch of spice and is great for dipping!
Plum Jam With Cinnamon (sugar-free)
This recipe shows you how to make homemade canned plum jam with cinnamon without adding pectin.
Small Batch Apple Butter
This easy stovetop apple butter recipe is made in small batches, and you don’t need an immersion blender!
Cardamom Pear Jam
This small batch pear jam is lightly sweetened with brown sugar for a caramel-like flavor. A pinch of flaky sea salt and slow simmering make it a rich, delicious treat.
Christmas Pickles
These pickles are sweet, tangy, and crunchy and have a hint of cinnamon—perfect for your Christmas snack table!
Blackberry Lavender Preserves
Blackberry Lavender Preserves are made with fresh or frozen berries and don’t need any commercial pectin. The lavender adds a lovely flavor to the rich blackberries.
Homemade Fig Jam
This small batch of homemade fig jam is a great way to preserve figs to enjoy all year. It’s perfect for a charcuterie board, pairing beautifully with cheese and meats.
Easy Fig Jam with Ruby Port
Ruby port fig jam is a tasty and beautiful spread. It goes perfectly with cheese and is a great addition to any charcuterie board.
Strawberry Rhubarb Jam
This strawberry rhubarb jam combines the classic flavors of sweet strawberries and tangy rhubarb. It’s made with just strawberries, rhubarb, sugar, and a squeeze of fresh lemon juice.
Grandma’s Pickled Eggs
These are great for a quick high-protein snack, in egg salad, or on a fresh garden salad. They’re super easy to make and don’t require any canning skills!
FAQs
Small batch canning is a way to preserve fruits, vegetables, or other foods in small quantities, usually making just a few jars. It’s perfect for beginners or anyone short on time.
Not much! You’ll need a few basics like a stockpot, jars with lids, a canning funnel, and a jar lifter. These tools make the process much easier.
No, it’s best to use canning jars with proper lids and bands designed for preserving food. Regular jars may not seal properly and could risk spoilage.
After processing, the lids should be slightly indented and won’t pop when pressed in the center. If a jar doesn’t seal, store it in the fridge and use it soon.
Yes, sterilizing your jars is essential to prevent bacteria and make sure your food stays safe and fresh. You can sterilize jars by boiling or running them through a hot dishwasher cycle.
It depends. Sugar isn’t just for sweetness—it also helps with preservation. If you’re following a tested recipe, it’s best not to adjust the sugar unless it specifies that it’s safe.
Properly canned and sealed jars can last up to a year when stored in a cool, dark place. Once opened, store them in the fridge and use them within a few weeks.
Absolutely! Many small-batch recipes can be stored in the freezer instead of being processed in jars. Just make sure you use freezer-safe containers.
Small-batch canning is a great way to preserve the season’s flavors without the stress of large-scale projects. Whether you’re new to canning or just looking for quick and simple recipes, these ideas are perfect for adding a personal touch to your pantry or gifting something homemade.

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.