Canning Recipes 13 Tested Beginner Ideas To Preserve Harvests

Is your kitchen counter buried under a mountain of fresh tomatoes, cucumbers, or berries from your garden or the local farmer’s market? It’s a beautiful problem to have, but the pressure to use everything before it spoils can be incredibly stressful. You want to save that peak-season flavor for the months to come, but the thought of home canning feels intimidating, complicated, and maybe even a little scary.

You’re not alone. Many aspiring canners feel overwhelmed by the equipment, the safety rules, and the fear of doing something wrong. The good news is that with the right guidance and tested recipes, you can safely and confidently transform your harvest into a pantry full of delicious, shelf-stable treasures. This guide, updated for 2025, is your perfect starting point.

Home canning is a safe food preservation method that uses heat to destroy microorganisms in food sealed in jars. All recipes and safety guidelines here are based on trusted sources like the National Center for Home Food Preservation (NCHFP). We will walk you through 13 simple, tested, and safe recipes that will build your confidence and stock your shelves with everything from classic strawberry jam to hearty beef stew base.

Feeling Overwhelmed by Your Harvest? Here’s How to Safely Preserve It

Home canning is a rewarding and safe food preservation method that uses heat-sealed jars to destroy microorganisms, allowing you to enjoy seasonal produce long after the harvest ends. There are two primary, scientifically-proven methods you must know: water bath canning for high-acid foods like fruits and pickles, and the more intensive pressure canning, which is absolutely essential for low-acid foods like vegetables and meats.

Learning this skill is more than just a hobby; it’s a powerful way to reduce food waste, control the ingredients in your food, and feel a deep sense of accomplishment. Seeing those colorful jars lined up on your pantry shelf, filled with the fruits of your labor, is a reward in itself. This guide is designed for the beginner canner, taking the guesswork and fear out of the process by providing clear, step-by-step instructions for recipes that are proven to be safe and delicious.

Water Bath vs. Pressure Canning: What’s the Difference?

The core difference is that water bath canning is for high-acid foods, while pressure canning is required for low-acid foods. A water bath canner uses boiling water (212°F) to process acidic foods safely, but this temperature is not high enough to kill the dangerous Clostridium botulinum spores that can thrive in low-acid environments. A pressure canner creates steam pressure to reach a much higher temperature (240°F), which is necessary to make vegetables, meats, and soups safe for shelf storage.

Adhering to the guidelines from the NCHFP, the dividing line is a pH of 4.6. Foods with a pH below 4.6 are considered high-acid, while those above are low-acid.

13 Tested Canning Recipes Perfect for Beginners

Here you’ll find a curated list of recipes designed to guide you from your very first batch of jam to your first successfully pressure-canned meal. We’ve divided them into two clear sections: “Easy Water Bath Recipes to Start With” to help you learn the basics and build confidence, and “Simple Pressure Canning Recipes to Build Your Skills” for when you’re ready to tackle low-acid foods.

Every recipe is based on established, safe canning practices and includes the critical details you need, such as processing times and correct headspace. Our top beginner canning recipes include: 1. Classic Strawberry Jam, 2. Crunchy Dill Pickles, 3. Canned Peaches in Syrup, 4. Basic Tomato Sauce, 5. Simple Salsa, 6. Canned Green Beans, 7. Canned Carrots, and many more.

1. Classic Strawberry Jam (Water Bath)

• Ingredients: 4 cups crushed strawberries, 7 cups sugar, 1 box powdered fruit pectin, 1/2 tsp butter (optional, to reduce foam).
• Instructions:
  1. Prepare your water bath canner, jars, and lids. Keep jars hot.
  2. In a large pot, combine crushed strawberries and pectin. Bring to a full rolling boil over high heat, stirring constantly.
  3. Quickly stir in all the sugar. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly.
  4. Remove from heat and skim off any foam with a metal spoon.
  5. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe rims, apply lids and rings.
  6. Process in a boiling water bath canner for 10 minutes (adjust for altitude).

Pro-Tip: Don’t be tempted to reduce the sugar. It’s crucial not only for flavor and gelling but also acts as a preservative. Always use tested recipes for jams.

Pin this classic recipe to your “Canning Inspiration” board!

2. Crunchy Dill Pickles (Water Bath)

• Ingredients: 4 lbs pickling cucumbers, 2 cups water, 2 cups white vinegar (5% acidity), 1/4 cup pickling salt, 4 cloves garlic, 4 heads of fresh dill, 1 tsp mustard seeds per jar.
• Instructions:
  1. Wash cucumbers thoroughly. Trim 1/8 inch from the blossom end of each cucumber.
  2. Prepare water bath canner, jars, and lids.
  3. In each hot pint jar, place a head of dill, a clove of garlic, and 1 tsp mustard seeds. Pack cucumbers tightly into jars.
  4. In a saucepan, bring water, vinegar, and salt to a boil to create the brine.
  5. Pour hot brine over cucumbers, leaving 1/2-inch headspace. Remove air bubbles.
  6. Wipe rims, apply lids and rings. Process in a boiling water bath for 10 minutes (pints), adjusting for altitude.

Lesson Learned: Trimming the blossom end of the cucumber is a critical step. It contains an enzyme that can cause pickles to soften during processing.

Love crunchy pickles? Save this recipe now!

3. Canned Peaches in Light Syrup (Water Bath)

• Ingredients: Fresh, ripe peaches (about 2-3 lbs per quart), Light Syrup (2-1/4 cups sugar to 5-1/4 cups water).
• Instructions:
  1. Prepare water bath canner, jars, and lids.
  2. Prepare the light syrup by heating water and sugar until sugar dissolves. Keep hot.
  3. To peel peaches, blanch them in boiling water for 30-60 seconds, then immediately plunge into ice water. The skins will slip off easily.
  4. Halve, pit, and slice peaches. Treat with an ascorbic acid solution to prevent browning.
  5. Use the “hot pack” method: Place peaches in the hot syrup and bring to a boil. Pack hot peaches into hot jars.
  6. Cover peaches with hot syrup, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, and apply lids.
  7. Process quarts for 25 minutes in a boiling water bath (adjust for altitude).

Pro-Tip: The “hot pack” method (cooking the fruit briefly before jarring) is recommended for peaches as it helps remove air from the fruit tissue, resulting in a better-quality final product and less floating fruit.

Capture the taste of summer! Pin this peach canning guide.

4. Basic Tomato Sauce (Acid-Adjusted Water Bath)

• Ingredients: Approx. 22 lbs ripe tomatoes, bottled lemon juice or citric acid, salt (optional).
• Instructions:
  1. Wash, core, and peel tomatoes. Coarsely chop them.
  2. Cook tomatoes in a large pot over medium-high heat until softened (about 30 minutes).
  3. Press tomatoes through a food mill or sieve to remove seeds and create a smooth puree.
  4. Return puree to the pot and cook, stirring frequently, until it reaches your desired consistency (this can take 1-2 hours).
  5. Crucial Safety Step: Add 2 tablespoons of bottled lemon juice to each hot quart jar before filling.
  6. Ladle hot sauce into the prepared jars, leaving 1/2-inch headspace. Remove air bubbles, wipe rims, apply lids.
  7. Process quarts for 40 minutes in a boiling water bath (adjust for altitude).

Safety First: You must add acid (bottled lemon juice or citric acid) to tomatoes for water bath canning. Tomato acidity varies, and this step ensures the pH is low enough to prevent botulism. Do not use fresh lemon juice.

Your future pasta nights will thank you. Save this essential recipe!

5. Simple Beginner’s Salsa (Acid-Adjusted Water Bath)

• Ingredients: 7 quarts peeled, cored, chopped tomatoes; 4 cups chopped onions; 2 cups chopped bell peppers; 1 cup chopped jalapenos; 6 cloves minced garlic; 1-1/4 cups cider vinegar (5%); 2 tsp salt; 1 tsp black pepper.
• Instructions:
  1. Do not alter the ratio of vegetables to acid (vinegar). This is a tested recipe for safety.
  2. Combine all ingredients in a large stockpot. Bring to a boil, stirring frequently.
  3. Reduce heat and simmer for 10 minutes.
  4. Ladle hot salsa into hot pint jars, leaving 1/2-inch headspace.
  5. Remove air bubbles, wipe rims, and apply lids.
  6. Process in a boiling water bath canner for 15 minutes (adjust for altitude).

Critical Note: When canning salsa, you cannot safely alter the proportions of low-acid ingredients (onions, peppers, garlic) to high-acid ingredients (tomatoes, vinegar). Stick to tested recipes exactly for safety.

Ready for the best homemade salsa? Pin this recipe!

6. Classic Apple Jelly (Water Bath)

• Ingredients: 3 lbs tart apples, 3 cups water, 3/4 cup sugar for each cup of juice.
• Instructions:
  1. Wash apples, remove stems and blossom ends, and cut into small pieces (do not peel or core).
  2. Place apples and water in a large pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until apples are soft.
  3. Strain the cooked apples through a damp jelly bag or layers of cheesecloth. Let it drip for at least 2 hours. Do not squeeze the bag to ensure clear jelly.
  4. Measure the extracted juice. For every 1 cup of juice, add 3/4 cup of sugar to a pot.
  5. Bring to a boil, stirring until sugar dissolves. Cook rapidly until it reaches the gel stage (220°F on a candy thermometer).
  6. Skim foam and ladle hot jelly into hot half-pint jars, leaving 1/4-inch headspace.
  7. Wipe rims, apply lids, and process for 5 minutes in a boiling water bath (adjust for altitude).

Pro-Tip: The peels and cores contain natural pectin, which is why they are included in the initial cooking step. This is the key to getting a good set without adding commercial pectin.

Add a touch of elegance to your pantry. Save this apple jelly recipe!

7. Pickled Green Beans / “Dilly Beans” (Water Bath)

• Ingredients: 2 lbs fresh tender green beans, 2.5 cups vinegar (5%), 2.5 cups water, 1/4 cup pickling salt, 4 cloves garlic, 4 tsp dill seed, 2 tsp red pepper flakes (optional).
• Instructions:
  1. Wash green beans and trim ends to fit into pint jars.
  2. Prepare water bath canner, jars, and lids.
  3. In each hot pint jar, place 1 clove of garlic, 1 tsp of dill seed, and 1/2 tsp of red pepper flakes (if using).
  4. Pack green beans vertically into the jars as tightly as possible.
  5. In a saucepan, bring vinegar, water, and salt to a boil for the brine.
  6. Pour hot brine over the beans, leaving 1/2-inch headspace. Remove air bubbles.
  7. Wipe rims, apply lids, and process for 10 minutes in a boiling water bath (adjust for altitude).

Lesson Learned: For the best texture, use fresh, young green beans. Let the sealed jars sit for at least 2-3 weeks before opening to allow the flavors to fully develop.

Step up your snack game! Pin this Dilly Beans recipe.

8. Canned Green Beans (Pressure Canner)

• Ingredients: Fresh green beans, canning salt (optional), boiling water.
• Instructions:
  1. Prepare your pressure canner according to the manufacturer’s instructions. Keep jars hot.
  2. Wash and trim ends from green beans. Cut into 1-inch pieces or leave whole.
  3. Use the “raw pack” method: Pack raw beans tightly into hot jars, leaving 1-inch headspace.
  4. Add 1/2 tsp salt to each pint jar (optional).
  5. Cover beans with boiling water, maintaining the 1-inch headspace.
  6. Remove air bubbles, wipe rims, and apply lids.
  7. Process in a pressure canner at 10 pounds pressure (weighted gauge) for 20 minutes for pints (adjust for altitude and dial gauge).

Safety First: Green beans are a low-acid food and must be processed in a pressure canner to reach temperatures high enough to destroy botulism spores. Water bath canning green beans is not safe.

Stock your pantry for winter! Save this pressure canning guide.

9. Canned Carrots (Pressure Canner)

• Ingredients: Fresh carrots, canning salt (optional), boiling water.
• Instructions:
  1. Wash, peel, and re-wash carrots. Slice, dice, or leave whole (if small).
  2. Prepare pressure canner and hot jars.
  3. Use the “hot pack” method: Cover carrots with water in a saucepan and bring to a boil. Simmer for 5 minutes.
  4. Pack hot carrots into hot jars, leaving 1-inch headspace. Add 1/2 tsp salt to pints (optional).
  5. Cover with fresh boiling water, maintaining 1-inch headspace.
  6. Remove air bubbles, wipe rims, and apply lids.
  7. Process in a pressure canner at 10 pounds pressure for 25 minutes for pints (adjust for altitude).

Pro-Tip: Hot packing carrots is recommended because it helps remove air, allows for tighter packing in the jar, and keeps the carrots from floating as much as a raw pack might.

A pantry staple! Pin this easy carrot canning recipe.

10. Canned Potatoes (Pressure Canner)

• Ingredients: Potatoes (waxy varieties like red or Yukon gold hold up best), canning salt (optional), fresh water.
• Instructions:
  1. Wash and peel potatoes. Cut into 1/2-inch to 1-inch cubes.
  2. To prevent browning, place cut potatoes in a solution of 1 tsp ascorbic acid to 1 gallon of cold water.
  3. Drain potatoes, place in a pot with fresh water, and boil for 2 minutes.
  4. Pack hot potato cubes into hot jars, leaving 1-inch headspace. Add 1/2 tsp salt to pints if desired.
  5. Cover with fresh boiling water, maintaining the 1-inch headspace.
  6. Remove air bubbles, wipe rims, and apply lids.
  7. Process in a pressure canner at 10 pounds pressure for 35 minutes for pints (adjust for altitude).

Safety Note: Never attempt to can mashed, pureed, or riced potatoes. The density prevents heat from penetrating to the center of the jar, making it unsafe. Only chunks or whole small potatoes are approved.

For quick side dishes and soups, pin this potato recipe!

11. Canned Chicken or Turkey (Pressure Canner)

• Ingredients: Boneless, skinless chicken or turkey breasts/thighs, chicken broth or water, salt (optional).
• Instructions:
  1. Cut chicken into 1-inch cubes.
  2. Use the “hot pack” method: Cook chicken pieces in a large skillet until about two-thirds cooked through.
  3. Prepare pressure canner and hot jars.
  4. Pack hot chicken pieces into hot pint jars, leaving a generous 1-1/4 inch headspace. Add 1/2 tsp salt if desired.
  5. Cover chicken with boiling broth, water, or pan drippings, maintaining the 1-1/4 inch headspace.
  6. Remove air bubbles, wipe rims carefully to remove any fat, and apply lids.
  7. Process in a pressure canner at 10 pounds pressure for 75 minutes for pints (adjust for altitude).

Lesson Learned: Leaving a larger headspace (1-1/4 inches) is critical when canning meats to account for expansion and siphoning. Always wipe jar rims with vinegar before sealing to ensure a good seal, as fat can interfere.

Meal prep like a pro. Save this canned chicken tutorial!

12. Beef Stew Base (Pressure Canner)

• Ingredients: 2 lbs beef stew meat (cubed), 3 cups chopped carrots, 3 cups chopped celery, 3 cups chopped onions, beef broth, salt & pepper. (Note: No potatoes or thickeners).
• Instructions:
  1. Brown the beef cubes in a little oil. Do not cook through.
  2. Prepare pressure canner and hot quart jars.
  3. Divide the hot beef, carrots, celery, and onions evenly among the jars, filling them about halfway.
  4. Season with salt and pepper as desired.
  5. Ladle hot beef broth over the meat and vegetables, leaving 1-inch headspace.
  6. Remove air bubbles, wipe rims, and apply lids.
  7. Process in a pressure canner at 10 pounds pressure for 90 minutes for quarts (adjust for altitude).

Pro-Tip: Do not add potatoes, pasta, or any thickeners (like flour or cornstarch) before canning. These items can interfere with heat penetration, making the product unsafe. Add them when you reheat the stew base to serve.

Dinner is solved! Pin this meal-in-a-jar recipe.

13. Chicken Soup Base (Pressure Canner)

• Ingredients: 4 cups diced cooked chicken, 2 cups sliced carrots, 2 cups sliced celery, 1 cup chopped onion, 8 cups hot chicken broth, salt & pepper. (Note: No noodles or rice).
• Instructions:
  1. Prepare your pressure canner and hot pint jars.
  2. Divide the chicken, carrots, celery, and onion evenly among the hot jars.
  3. Season with salt and pepper to taste.
  4. Ladle hot chicken broth into the jars, leaving 1-inch headspace.
  5. Remove air bubbles, wipe rims carefully, and apply lids.
  6. Process in a pressure canner at 10 pounds pressure for 75 minutes for pints (adjust for altitude).

Lesson Learned: Always can soup bases without pasta, rice, or dairy. These starchy and dairy ingredients are not safe for home canning and should be added when you’re ready to heat and serve the soup.

Get ready for cozy soup season. Save this recipe!

Key Takeaways: Your Quick Guide to canning recipes

• Know Your Food’s Acidity: This is the most important rule. Use water bath canning for high-acid foods (fruits, pickles, jams) and pressure canning for all low-acid foods (vegetables, meats, soups).
• Always Use Tested Recipes: Never invent your own canning recipe or alter the core ingredients, processing times, or pressure. Rely on trusted sources like the NCHFP or Ball.
• Start Simple: Begin with water bath recipes like jams or pickles to build confidence before moving on to pressure canning.
• Check Every Seal: After jars have cooled for 12-24 hours, check the seals. The lid should be concave (curved down) and not move when pressed. Any unsealed jars must be refrigerated and used immediately.
• Adjust for Altitude: Water boils at a lower temperature at higher altitudes. Always adjust your processing time (for water bath) or pressure (for pressure canning) based on your elevation.

People Also Ask About canning recipes

Common questions often come up when you’re starting your canning journey. Here are direct answers to some of the most frequent and important queries.

What foods should not be home canned?

You should never can dairy products (milk, butter, cheese), fats/oils, or dense purees like pumpkin butter. Grains like pasta, rice, and flour are also unsafe to can in most recipes as they can interfere with heat circulation, preventing the food from becoming hot enough to kill dangerous bacteria. Always stick to recipes from tested, reliable sources like the USDA or University Extension Services.

What are some good meals to can?

Good meals to can are typically soup and stew bases that are processed in a pressure canner. You can safely pressure can beef stew base (without potatoes/thickeners), chicken soup base (without noodles), chili con carne, and various vegetable soups. Remember to add starchy ingredients like pasta or rice, or any dairy ingredients, only when you reheat the meal to serve.

What is the easiest thing to can for beginners?

The easiest and most recommended items for absolute beginners are high-acid foods using a water bath canner. Jams and jellies are excellent starting points because the high sugar and acid content provide an extra margin of safety. Pickles and simple fruits like peaches or applesauce are also great beginner-friendly projects that yield delicious results and build confidence.

How long do home canned goods last?

According to the NCHFP, for the best quality, home-canned foods should be consumed within one year. While they may be safe to eat for longer if the seal remains intact, their nutritional value, color, and texture will decline over time. For optimal flavor and peace of mind, it’s best to rotate your stock annually. Always store sealed jars in a cool, dark, and dry place.

Final Thoughts

Embarking on your home canning journey is a deeply rewarding experience. It connects you to the seasons, reduces food waste, and fills your home with the incredible flavors of your garden or local harvest. While the process requires care and attention to detail, it is not the impossibly complex science it might seem at first. By following safe, tested procedures and starting with these simple recipes, you can master this timeless skill.

You’ll soon discover the joy of opening a jar of sun-ripened peaches in the middle of winter or whipping up a quick weeknight dinner with your own homemade stew base. The confidence and self-sufficiency you gain are just as valuable as the delicious food you’ll preserve.

Now that you have these beginner recipes, what from your garden will you be canning first? Share your plans in the comments below