140 Home Canning Recipes!

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140 Home Canning Recipes!

If you’re building a year‑round pantry, this mega guide of 140 Home Canning Recipes! delivers a tested, safe, and delicious roadmap for jams, pickles, tomatoes, meats, soups, sauces, and more. You’ll find high-acid recipes suited to water-bath canning, and low-acid staples designed for pressure canners—plus planning tips, flavor frameworks, and troubleshooting so you can stock jars with confidence. For more pantry resilience and old-school preservation ideas, check out The Lost SuperFoods.

Safety-first canning fundamentals

The gold standard rule: use tested, science-based recipes and procedures. Canning is about controlling acidity, temperature, and time so the core of the jar gets hot enough, long enough, to be safe. High-acid foods (pH ≤ 4.6) such as most fruits, jams, jellies, pickles, and many tomato recipes can be safely water-bath canned. Low-acid foods (vegetables, meats, poultry, seafood, plain beans, and most soups) require pressure canning to reach 240–250°F.

Key safety pillars:

  • Follow reliable recipes and processing times from authoritative sources such as the USDA National Center for Home Food Preservation, Ball/Bernardin, and university extensions.
  • Adjust for altitude; processing times or pressure settings change with elevation.
  • Maintain headspace as specified. Too little or too much headspace can prevent proper vacuum formation and safe heat penetration.
  • Use new flats/lids with clean, chip-free jars and bands.
  • Remove air bubbles and wipe rims before applying lids to improve seal reliability.
  • Cool jars undisturbed for 12–24 hours; then check seals, label, and store in a cool, dark place.

High-acid vs. low-acid cues:

  • High-acid examples: strawberry jam, peach halves in syrup, lemon curd (follow tested recipe), classic cucumber pickles, salsa with vinegar.
  • Low-acid examples: green beans in water, chicken stock, venison, chili, plain tomato juice without added acid, and any soup with meat or low-acid vegetables.

Authoritative safety resources:

Bookmark helpful references like [Beginner’s guide to water-bath canning](INTERNAL LINK PLACEHOLDER) and [How to pressure can safely](INTERNAL LINK PLACEHOLDER) so you can move efficiently from prep to processing.

Tools, jar prep, and workflow that save time

A well-organized canning station removes friction and helps prevent mistakes. At minimum you’ll want:

  • Canner: a large water-bath canner with rack for high-acid foods, and a pressure canner (dial or weighted gauge) for low-acid.
  • Jars and closures: half-pints and pints for jams, relishes, and sauces; quarts for fruits, tomatoes, stocks, and soups; plus new lids and rings.
  • Prep tools: jar lifter, magnetic lid lifter, headspace tool, bubble remover, wide-mouth funnel, and a solid stockpot or Dutch oven.
  • Essentials: clean towels, vinegar for wiping rims, lemon juice or citric acid for acidifying tomatoes, and labels/marker.

Jar prep hygiene:

  • Wash jars in hot soapy water; rinse well. Sterilization is not necessary if you process 10+ minutes, but clean and hot jars make loading easier.
  • Keep lids in warm—not boiling—water if recommended by the manufacturer; many modern lids don’t require pre-heating.
  • Maintain a steady simmer in the canner so hot jars meet hot contents to minimize thermal shock and breakage.

Workflow pro tips:

  • Stage ingredients in batches: chop all onions/celery at once, then split portions for multiple recipes.
  • Double burners when possible: simmer jam on one side, heat brine or blanch water on the other.
  • Work in “sets” of 6–8 jars so you can load, process, and cool while prepping the next set.

Water matters, too. If your tap water is uncertain or hard, use filtered water to avoid off-flavors and mineral film on jars. Building a reliable water plan also supports large canning days; consider a home solution like SmartWaterBox for dependable, clean water during long preservation sessions.

Master index of 140 Home Canning Recipes!

Use this category index to plan seasonal batches. High-acid items are generally water-bath processed; low-acid items indicate pressure canning. Always consult a tested recipe for exact processing times, headspace, and acidifying steps.

Jams and jellies (14)

  1. Classic strawberry jam
  2. Blueberry-lime jam
  3. Raspberry preserves
  4. Peach-vanilla jam
  5. Cherry almond jam
  6. Apricot-lemon jam
  7. Blackberry jam
  8. Pear-ginger jam
  9. Apple butter
  10. Cranberry-orange jelly
  11. Grape jelly
  12. Mixed-berry jam
  13. Fig preserves
  14. Plum cardamom jam

Whole fruits & pie fillings (14)
15) Peach halves in light syrup
16) Pear slices in white grape juice
17) Apple slices in cinnamon syrup
18) Cherries in syrup
19) Fruit cocktail (tested recipe)
20) Applesauce (smooth)
21) Chunky applesauce
22) Spiced pears
23) Grapefruit segments (tested)
24) Orange marmalade
25) Lemon curd (tested recipe only)
26) Pie filling: apple
27) Pie filling: cherry
28) Pie filling: blueberry

Tomatoes, salsas, and sauces (14)
29) Crushed tomatoes (acidified)
30) Tomato juice (acidified)
31) Whole tomatoes in juice (acidified)
32) Tomato sauce (acidified)
33) Marinara (tested)
34) Roasted tomato sauce
35) Pizza sauce (tested)
36) Salsa roja (vinegared)
37) Salsa verde (tomatillo)
38) Restaurant-style salsa
39) Bruschetta topping (tested)
40) Tomato-basil jam
41) BBQ ketchup (tested)
42) Bloody Mary mix (tested)

Pickles and pickled vegetables (14)
43) Dill pickle spears
44) Bread-and-butter chips
45) Kosher-style whole cukes
46) Garlic dills
47) Sweet pickle relish
48) Zucchini bread-and-butter
49) Pickled red onions
50) Pickled jalapeños
51) Pickled banana peppers
52) Pickled beets
53) Pickled okra
54) Carrot coin pickles
55) Pickled green beans
56) Pickled cauliflower mix

Vegetables—pressure canning (14)
57) Green beans in water
58) Carrots, sliced
59) Corn kernels (tested)
60) Potatoes, cubed
61) Sweet potatoes, chunks
62) Beets (for later use)
63) Turnips/rutabaga mix
64) Mixed vegetables (tested)
65) Mushrooms (approved method)
66) Winter squash, cubed (tested)
67) Greens (collards/kale, tested)
68) Asparagus (tested)
69) Celery and onions (blend)
70) Hot mixed peppers (no vinegar)

Beans and legumes—pressure canning (14)
71) Pinto beans in broth
72) Black beans
73) Kidney beans
74) Navy beans
75) Garbanzo beans (chickpeas)
76) Great northern beans
77) Refried bean base
78) Baked beans base
79) Lentils (tested method)
80) Mixed bean medley
81) Cajun-seasoned pintos
82) Southwest black beans
83) Italian herbed cannellini
84) Curried chickpeas

Stocks and broths—pressure canning (14)
85) Chicken stock
86) Turkey stock
87) Beef bone broth
88) Pork stock
89) Ham bone broth
90) Vegetable stock
91) Roasted chicken stock
92) Seafood stock (tested)
93) Pho-style beef broth base
94) Ramen-style chicken broth
95) Tomato-vegetable broth
96) Onion soup base
97) Mushroom stock
98) Spicy bone broth

Meat, poultry, and fish—pressure canning (14)
99) Chicken breast chunks
100) Chicken thighs
101) Ground beef crumbles
102) Beef stew meat
103) Venison chunks
104) Pork carnitas base
105) Sausage crumbles (no fillers)
106) Corned beef pieces
107) Tuna (tested method)
108) Salmon (tested method)
109) Rabbit (tested method)
110) Turkey dark meat
111) Meatloaf mix crumbles
112) Pulled pork base

Soups, stews, and chili—pressure canning (14)
113) Chicken soup (no dairy)
114) Beef stew (tested)
115) Vegetable soup (tested)
116) Tomato-basil soup (pressure)
117) Chili with beans
118) Chili without beans
119) Split pea soup
120) Minestrone (no pasta)
121) Lentil soup
122) Black bean soup
123) White chicken chili
124) Taco soup base
125) Gumbo base (no roux)
126) Asian chicken soup base

Condiments, relishes, and sauces (14)
127) Corn relish
128) Chow-chow
129) Tomato relish
130) Onion jam (vinegar-based)
131) Hot pepper jelly
132) Jalapeño jam
133) Apple chutney
134) Peach chutney
135) Green tomato chutney
136) Mango chutney (tested)
137) Mustard relish
138) Cran-apple chutney
139) Spiced pear chutney
140) Smoky BBQ sauce (tested)

Tip: When a category is marked “tested,” it signals recipes must be sourced from authoritative publications; do not extrapolate times from other foods. Keep a quick reference like [Printable headspace chart](INTERNAL LINK PLACEHOLDER) on your fridge.

Meal planning with 140 Home Canning Recipes!

Canned food shines when it converts directly into meals. Organize your jars by “ready-to-eat,” “ready-to-heat,” and “meal components,” then plan 10–14 days of low-effort menus.

Pantry-to-table pairings:

  • Breakfast: apple butter on toast; peach jam + yogurt; home-canned pears with granola; salsa verde to top huevos rancheros.
  • Lunch: chicken soup with quick noodles; chickpeas tossed into a jarred tomato-vegetable broth; tuna with relish for sandwiches.
  • Dinner: beef stew + rice; pressure-canned carnitas base for tacos; pasta with marinara and Italian cannellini; chili with cornbread.
  • Snacks: pickled carrots and green beans; cranberry-orange jelly with cheese; dilly pickles.

Batching strategy:

  • Choose two proteins (e.g., chicken chunks, beef broth), two soups (minestrone, split pea), two sauces (marinara, BBQ), and four sides (beans, pickles, fruit) to cover a week.
  • Use jar “families”: pints for proteins, quarts for soups/stocks, half-pints for condiments.
  • Rotate oldest to front. Aim to use high-acid jars within 12–18 months and low-acid within 12 months for best quality.

Yield estimating:

  • Proteins: 1 pint serves 2 with sides; quarts serve 3–4.
  • Soups/stews: 1 quart ≈ 2–3 hearty servings.
  • Beans: 1 pint ≈ 2 cups cooked beans.
  • Jam: 1 half-pint ≈ 8 ounces (8–16 servings depending on use).

Labeling cues:

  • Include recipe name, date, and processing method (“WB 10 min” or “PC 75 min @ 10 PSI”). Color-coded dots for flavor/heat level help family members grab what they like.

Hydration for canning days:

  • Keep a pot of hot, clean water for topping off canners and mixing brines. If your supply is inconsistent, plan ahead with home storage and filtration like SmartWaterBox to keep operations smooth and your jars crystal clear.

Flavor frameworks and safe customization

You can keep variety high without compromising safety by making changes within approved boundaries. Think of tested recipes as “frameworks” to which you add safe, minor adjustments.

Safe swaps and tweaks:

  • Herbs and spices: Adjust quantity or swap dried herbs (basil ↔ oregano) and whole spices (mustard seed ↔ coriander) freely for high-acid pickles and jams.
  • Aromatics: In vinegar-based pickles, onions and garlic can be adjusted slightly by weight if total vinegar-to-water ratio and headspace stay the same (follow tested guidance).
  • Heat: Add chilies to jams or pickles for zing; avoid thick purées that could alter density unless the recipe specifies.
  • Sweeteners: Use tested low- or no-sugar pectin for reduced-sugar jams. Honey may replace sugar in some recipes; consult a tested low-sugar formulation.
  • Acidity: When called for, never reduce the amount of lemon juice, citric acid, or vinegar—these keep pH in the safe zone.
  • Thickeners: Avoid flour, cornstarch, or roux in jars. If a sauce needs body, can it thin and thicken when serving.

Flavor ideas:

  • Tomato sauce: Italian (basil, oregano), smoky chipotle, or North African (cumin, coriander, cinnamon) while maintaining acidification.
  • Pickles: Dill-garlic, sweet-heat with jalapeño, curry-spiced cauliflower, or herbes de Provence carrots.
  • Jams: Lemon zest in blueberry, fresh ginger in pear, cardamom in plum, or vanilla in peach.

Document your tweaks on labels. That way, when you find a hit—say, “Cherry Almond Jam v2, 25% less sugar with low-sugar pectin”—you can repeat it precisely.

Troubleshooting seals, siphoning, and quality

Even pros hit occasional snags. Systematically diagnose and prevent common issues.

Seal failures:

  • Causes: chip on jar rim, residue, improper headspace, overtightened or under-tightened bands, or not processing long enough.
  • Fix: Reprocess within 24 hours using a new lid, or refrigerate and consume promptly. Inspect rims closely and wipe with vinegar.

Siphoning (liquid loss):

  • Causes: rapid pressure changes in pressure canner, inadequate rest time, or overfilled jars.
  • Prevention: Allow 10 minutes of natural pressure drop before opening a pressure canner; rest jars in the still canner 5 minutes after processing. Maintain specified headspace and remove bubbles thoroughly.

Cloudy brine:

  • Hard water or overripe produce can cause cloudiness. Use pickling salt and filtered water; try grape leaves or calcium chloride (if the tested recipe allows) for crisper pickles.

Floating fruit:

  • Pack fruit more tightly, especially light fruit like pears and peaches. Pre-treat slices in syrup and hot pack rather than raw pack.

Overcooked jam:

  • Too firm? Warm gently and whisk in a bit of hot water before serving as a sauce. For next time, use a thermometer or sheet test to avoid overcooking.

Color fading:

  • Store jars away from light and heat. Use recommended processing times; overprocessing dulls color.

When in doubt, toss it out. Bulging lids, spurting liquid, off-odors, or mold are signs to discard. Review best practices via USDA NCHFP and keep a personal checklist like [Shelf-life and storage temperatures](INTERNAL LINK PLACEHOLDER).

Build a resilient pantry and water plan

A robust canning pantry benefits from a broader preparedness mindset—especially for water, power, and health. Batch days go smoother when you have a plan for utilities, backups, and safe kitchen practices.

Preparedness pointers:

  • Water continuity: Keep 3–5 gallons per person in reserve for routine canning days, plus filtration for taste and clarity. If you want a compact, household-friendly option, explore SmartWaterBox to help ensure clean water on demand.
  • Power resilience: Schedule pressure-canning runs when electricity demand is low in your home; avoid interruptions mid-process.
  • Workspace safety: Non-slip mats, clear traffic zones, and proper lifting technique for full canners protect joints and backs.

Build confidence with curated resources:

Recommended resources at a glance:

  • The Lost SuperFoods: A broad trove of old-world pantry strategies and preservation ideas to inspire what you put in jars.
  • SmartWaterBox: Helps ensure clean water for brines, syrups, and canner fill-ups.
  • URBAN Survival Code: Urban-friendly planning to integrate canning into a practical household strategy.
  • Home Doctor: Sensible at-home care guidance that pairs well with a stocked pantry.

One-week canning sprint schedule

Use this sample schedule to turn seasonal produce into a month of meals with efficient staging, minimal waste, and complete cooling windows.

Day 1—Prep and fruit focus

  • Shop/wash: 20 lbs peaches, 10 lbs strawberries, onions/garlic, vinegar, sugar, pectin, spices.
  • Sterilize workspace, inventory jars, prep labels.
  • Water-bath: strawberry jam (8 half-pints), peach jam (8 half-pints). Start a batch of peach halves in light syrup (7 pints).

Day 2—Tomato marathon

  • Blanch/peel: 30 lbs tomatoes.
  • Acidify and can crushed tomatoes (7 quarts).
  • Simmer and can marinara (8 pints). If time permits, salsa roja (6 pints).

Day 3—Pickle power

  • Slice cucumbers, carrots, and onions.
  • Water-bath: dill spears (7 pints), bread-and-butter chips (7 pints), pickled red onions (8 half-pints).

Day 4—Stocks and beans

  • Roast chicken frames; simmer stock.
  • Pressure can chicken stock (7 quarts).
  • Overnight-soak beans. Pressure can pinto beans (8 pints) and black beans (8 pints).

Day 5—Meat and soup base

  • Brown ground beef crumbles; prep beef stew meat.
  • Pressure can beef stew base (7 quarts).
  • Pressure can ground beef crumbles in broth (10 pints).

Day 6—Mix-and-match condiments

  • Chutneys and relishes: apple chutney (6 half-pints), corn relish (8 half-pints), hot pepper jelly (6 half-pints).
  • Fill gaps: salsa verde or ketchup if tomatoes remain.

Day 7—Audit and store

  • Check seals, remove bands, wipe jars, label.
  • Organize pantry by “eat-first” and “hold” dates.
  • Log batch notes: yield, timing, and any tweaks to repeat or avoid.

This rhythm lets you rotate between water-bath and pressure canning, plan cooling time, and keep your stove—and your energy—balanced.

Conclusion

With this curated guide to 140 Home Canning Recipes!, you can fill shelves with vibrant jams, crisp pickles, hearty stocks, ready-to-eat soups, and protein bases that anchor effortless meals. Lean on tested recipes, keep your workflow tidy, and build resilience into your water and pantry plans. The result is more than a collection of jars—it’s a dependable, delicious safety net for the seasons ahead.

FAQ

What can I safely water-bath can versus pressure can?

  • Water-bath is for high-acid foods: jams, jellies, most fruit, pickles, and acidified tomato products. Pressure can low-acid foods: vegetables, plain tomatoes without added acid, meats, stocks, beans, and most soups.

How long do home-canned foods last on the shelf?

  • For best quality, consume high-acid products within 12–18 months and low-acid items within 12 months. Properly sealed jars stored cool and dark often last longer, but always inspect before use.

Do I need to sterilize jars first?

  • If your tested recipe processes 10 minutes or longer (water-bath) or uses a pressure canner, pre-sterilizing is not required. Jars should be clean, hot, and chip-free with new lids.

Can I create my own canning recipes?

  • Safety depends on tested time, temperature, density, and acidity. Use tested recipes and make only allowed tweaks (spices, low-sugar pectin). For custom items, find a closely matched tested recipe and follow it precisely.

How do I prevent siphoning during pressure canning?

  • Avoid rapid heat or pressure changes. Allow 10 minutes for natural pressure release, rest jars in the canner 5 minutes after processing, maintain headspace, and de-bubble thoroughly before lidding.

Why do my pickles turn soft?

  • Use very fresh cucumbers, pickling salt (not table salt), and recommended soaking methods. Consider calcium chloride if included in a tested recipe. Avoid overprocessing and use filtered water to limit mineral effects.

What’s the easiest way to reach 140 Home Canning Recipes!?

  • Build from reliable base recipes (jams, pickles, tomatoes, stocks, beans, proteins) and vary herbs, heat levels, and approved acidifications. Batch seasonally and rotate jars into weekly menus for steady expansion.

Can I thicken soup or sauce before canning?

  • Avoid thickeners like flour, cornstarch, or roux; they affect heat penetration. Can soups and sauces thinner, then thicken during reheating just before serving.