For most of the country, this is peak. Tomatoes run from June through October, but late July into September is when they come in faster than anyone can eat them, and it’s when farm stands start selling seconds by the box for next to nothing. If you’ve been waiting for the right week to buy in bulk, this is it. Bruised and split tomatoes are perfectly good for sauce, and they’re often half the price of the pretty ones.

The nice thing about tomatoes is that almost everything you make from them is water bath canning. No pressure canner required for sauce, juice, whole tomatoes, or marinara, as long as you add acid. That makes this one of the best crops for anyone still building confidence with canning.

I’ve put together a list of more than fifty Tomato Canning Recipes to keep your pantry stocked, with everything from plain tomatoes to salsa, sauce, relish, soup, and even jam.

Below are the recipes I come back to every August, organized by what you actually want to end up with on the shelf.

Start Here: Plain Tomatoes

If you only put up one thing this year, make it plain tomatoes. They’re the most flexible jar in the pantry, and they turn into whatever you need in February.

• Canning Tomatoes (Whole or Halves)

• Canning Diced or Crushed Tomatoes

• Canning Tomato Sauce (Plain or Seasoned)

• Canning Tomato Juice

• Canning Tomato Paste

Two things worth reading before you start. Acidifying Tomatoes for Home Canning covers why modern varieties need added lemon juice or citric acid, and Best Tomatoes for Canning explains why the paste types that make gorgeous sauce turn out disappointing when canned whole.

Sauces for Pasta Night

This is where most of my tomatoes end up. A shelf of pasta sauce means dinner on the nights when nobody has the energy to make dinner.

• Roasted Marinara Sauce

• Heirloom Tomato Sauce

• Canning Spaghetti Sauce (Basic Recipe without Meat)

• Canning Spaghetti Sauce with Meat (pressure canning)

• Roasted Cherry Tomato Sauce

There are more in my 30+ Pasta Sauce Recipes For Canning list, including vodka sauce and a few regional variations.

Tomato Soups

Canned tomato soup is one of those pantry items that feels like cheating. Open a jar, heat it, and you’ve made lunch.

• Roasted Tomato Basil Soup

• Heirloom Tomato Soup

• Southwest Tomato Soup

If you want more options, my 6+ Tomato Soup Recipes for Canning page has the rest.

Cherry Tomatoes

Cherry tomatoes get treated like a snack crop, but a few plants will bury you. They can be preserved just like regular tomatoes, and they’re worth it.

• Canning Cherry Tomatoes

• Pickled Cherry Tomatoes

• Dill Pickled Cherry Tomatoes

The whole set lives on my 12+ Cherry Tomato Canning Recipes page.

A Few Worth Trying Once

• Canning Tomatoes in Wine

• Tomato Jam

• Canning Cocktail Sauce

I’ve kept salsa out of this one on purpose. There’s so much of it that it needs its own letter, and that’s coming next week. If you can’t wait, the 60+ Salsa Canning Recipes list is already up.

Before You Start

Almost everything above is safe for water bath canning, with the exception of spaghetti sauce with meat, which has to be pressure canned. The one rule you can’t skip is adding acid to every jar of tomatoes, whether that’s bottled lemon juice, citric acid, or vinegar. Tomatoes sit right at the edge of the safe pH range, and modern varieties have been bred sweeter than the ones our grandmothers canned. The acid is what keeps them on the water bath side of the line.

If you’re new to all of this, Waterbath Canning for Beginners walks through the whole process, and tomatoes are honestly a great place to start.

What are you doing with your tomatoes this year? If there’s a recipe you’re hunting for and you don’t see it here, tell me, and I’ll dig it up.

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If you’d rather write to me directly, please use ashley@creativecanning.com rather than hitting reply. (Substack replies almost always land in my spam folder, and I hate missing them.)

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Happy Canning!

-Ashley at Creative Canning

This is the busiest stretch of the whole canning year here in Vermont, and it doesn’t really let up until frost.

The hard part this time of year isn’t the canning itself, it’s planning.

Everything wants attention on the same afternoon, and produce that sat around waiting three days doesn’t make good pickles. What works for me is batching by type instead of by day. I’ll start with cucumbers in one session, berries get another, and anything that can wait a week in the fridge goes on a list that lives on my kitchen counter all summer long.

I’ve pulled together the recipes I actually reach for and that readers commonly request, ideally for putting up what comes ripe between now and Labor Day. Most of what’s here is water bath canning, so if you’re still working up to a pressure canner, there’s plenty to fill shelves with in the meantime.

Cucumber Pickles

Pick them small, can them fast, and don’t skip trimming the blossom end. That one step gets you most of the way to crisp pickles.

(The blossom end, within 1/16th of an inch of where the flower was, contains an enzyme that softens pickles. Trim it, and you’ll have much crisper cukes in the jar.)

If you’re looking for a place to start, I have my full list of 30+ Cucumber Pickle Recipes, including all the classics plus a few creative ones.

• Classic Dill Pickles

• Kosher Dill Pickles

• Garlic Dill Pickles

• Dill Pickle Spears

• Dill Pickle Slices

• Classic Bread and Butter Pickles

• Sweet Gherkin Pickles

• Sour Pickles

• Deli Style Dill Pickles

• Low Salt Dill Pickles

• Traditional French Cornichons

• Senfgurken (German Mustard Pickles)

• Russian Bear Claw Pickles

• Old Fashioned 14-Day Sweet Pickles

• Old Fashioned Cucumber Lime Pickles

If your pickles have come out soft in past years, calcium chloride (Pickle Crisp) is the easiest fix, and it’s approved for home canning.

Relishes

Relish is where the misshapen, overgrown, and slightly-too-big produce goes. Nothing gets graded on looks once it hits the food processor.

If you’re looking for a place to start, I have my full list of more than 24+ Relish Recipes for Canning with old favorites and creative ones like fruit relishes.

• Sweet Pickle Relish

• Dill Relish

• Classic Pickle Relish

• Cucumber Relish

• Zucchini Relish

• Pepper Onion Relish

Berries

Blackberries and blueberries are at their peak across most of the country right now, and late raspberries are still coming in up here.

If you want the full lists, here’s where you can find:

• 30+ Blackberry Canning Recipes

• 30+ Blueberry Canning Recipes

• 20+ Raspberry Canning Recipes

But these are some of my favorites from each:

• Old Fashioned Blackberry Jam (No Added Pectin)

• Seedless Blackberry Jam

• Blackberry Jelly

• Canning Blackberry Pie Filling

• Blackberry Syrup

• Blueberry Jam (without Added Pectin)

• Blueberry Lime Jam

• Blueberry Peach Jam

• Canning Blueberry Pie Filling

• Blueberry Butter

• Classic Raspberry Jam (without Added Pectin)

• Seedless Raspberry Jam

• Raspberry Jelly

• Canning Raspberry Pie Filling

Stone Fruit

Peaches, apricots, plums, and nectarines are all in or near their window depending on where you are. If you’re buying by the case, buy them slightly underripe and let them finish on the counter.

The full list of each can be found here:

• 30+ Peach Canning Recipes

• 30+ Apricot Canning Recipes

• 40+ Plum Canning Recipes

But here are some of my favorites:

• Canning Peaches

• Peach Jam

• Peach Butter

• Canning Peach Pie Filling

• Peach Salsa

• Peach Syrup

• Apricot Jam

• Apricot BBQ Sauce

• Canning Apricots

The First Tomatoes

Cherry tomatoes always beat the slicers by a few weeks, so that’s where I start.

You can find the full lists here:

• 12+ Cherry Tomato Canning Recipes

• 50+ Tomato Canning Recipes

But these are some of the most dependable recipes:

• Canning Cherry Tomatoes

• Roasted Cherry Tomato Sauce

• Dill Pickled Cherry Tomatoes

• Roasted Marinara Sauce

• Heirloom Tomato Sauce

• Canning Tomato Juice

One thing worth reading before you start: Acidifying Tomatoes for Home Canning. Modern tomato varieties sit right at the edge of the safe pH range, and added acid isn’t optional.

Salsa

I have a list of more than 60+ Salsa Canning Recipes, all safe and tested, but the ones below are a great place to start.

• Restaurant Style House Salsa

• Salsa Ranchera

• Mild Jalapeño Salsa

• Spicy Jalapeño Salsa

• Southwestern Corn Salsa

• Roasted Tomatillo Salsa

Salsa is one place where following a tested recipe really matters. The ratio of tomatoes to peppers and onions determines whether the whole batch is acidic enough, so this isn’t the recipe to freehand.

Lemonade Concentrates

These are the fastest thing in this whole newsletter, and they’re the ones I’m happiest to find in February.

• Blackberry Lemonade Concentrate

• Raspberry Lemonade Concentrate

• Blueberry Lemonade Concentrate

• Cherry Lemonade Concentrate

• Peach Lemonade Concentrate

Everything above is safe for water bath canning, which means all you need is a big stockpot with a rack in the bottom. If it’s sweet, fruity, or vinegary, the water bath canner will do.

If you’re behind and feeling it, pick one thing. A single batch of dill pickles or one canner load of peaches will get your canner running, and you’ll be glad in January either way.

What’s coming in fastest at your place right now? If there’s something piling up that you don’t see here, or a recipe you’ve been hunting for and can’t find, let me know, and I’ll do my best to help.

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One quick note: replies to this newsletter tend to land in a Substack inbox I rarely see, and sometimes they go straight to spam. If you want to reach me directly, email ashley@creativecanning.com instead. I read every one.

(And since Substack can be fickle about who actually sees these, I’m slowly building my own email list as a backup.) If you’d like to make sure you keep getting these, you can sign up directly at creativecanning.com/subscribe.

Happy Canning!

-Ashley at Creative Canning

This is the week I start putting them up in earnest. A few jars of concentrate take up almost no shelf space, they are all water bath canning so there is no pressure canner to haul out, and one batch stretches into pitcher after pitcher. If you have never tried it, start with the big roundup of every flavor I have, then branch out into whatever fruit you have on hand. I am also bottling plain fruit juice and a couple of drink syrups while berries are cheap, because those turn into spritzers and homemade sodas later when fresh fruit is long gone.

That is the real appeal of canning your own drinks. You catch early summer at its ripest, lock it in a jar, and a bit of June planning saves you when the heat of August really sets in. Pull a jar off the shelf, add cold water or a splash of seltzer, and the work is already done.

Lemonade Concentrates

Start here. The roundup below links out to every flavor variation in one place, and the individual recipes follow.

• 16+ Lemonade Concentrate Canning Recipes – Every flavor I have put up, gathered in one place. Start here if you want to scan the full lineup before deciding what to make first.

• Canning Lemonade & Concentrate – The original, tart and bracing with just enough sugar to take the edge off. It is the recipe the rest of these build on, and the one to make if you make only one.

• Strawberry Lemonade Concentrate – Ripe strawberry rounds off the lemon’s sharp side. This is the flavor my kids ask for first when the weather turns warm.

• Watermelon Lemonade Concentrate – Mild and melony, easy to drink by the glassful on a hot afternoon. Gentle enough that nobody at a cookout finds it too sour.

• Blueberry Lemonade Concentrate – Jammy blueberry behind the lemon, with plenty of body once it is mixed. Holds its own poured over a tall glass of ice.

• Blackberry Lemonade Concentrate – A darker, wilder berry behind the lemon. Fresh on the site this week, and one of the best uses for a heavy blackberry pick.

• Rhubarb Lemonade Concentrate – Tart on tart, with rhubarb adding a tangy bite to the lemon. The best way I know to clear out the last of the rhubarb.

• Plum Lemonade Concentrate – A softer, almost floral fruitiness from fully ripe plums. Worth keeping in mind for late summer when the plum tree comes in.

Limeade Concentrates

• Canning Limeade & Concentrate – Sharper and more bracing than lemonade, with that distinct lime snap. Worth making if you find lemonade a touch too mellow.

• Cherry Limeade Concentrate – Lime with sweet cherry folded in, the old drive-in soda flavor in canning form. A reliable hit at a cookout.

Fruit Juices to Bottle

These keep on the shelf and drink straight, or get splashed into seltzer for an easy spritzer.

• Canning Berry Juice – A mix of whatever berries you have, pressed and bottled. Drinks fine straight, but it is best stirred into seltzer.

• Canning Strawberry Juice – Pure pressed strawberry, sweet enough to sip as is. Add a splash to plain lemonade to make strawberry lemonade on the fly.

• Canning Blueberry Juice – Mild and lightly sweet, good over ice or in a morning smoothie. It also makes a quick base for blueberry soda.

• Blackberry Juice – Deeper and more tart than blueberry, with that wild blackberry edge. Cut it with seltzer, or use it to color and flavor a pitcher of lemonade.

• Rhubarb Juice Concentrate – Concentrated and sharply tart, so you dilute it to taste. A little goes a long way in a glass of cold water.

Drink Syrups for Sodas and Spritzers

A spoonful of syrup turns plain seltzer into homemade soda, and they double over pancakes and ice cream too.

• Strawberry Syrup – Thick and sweet, made for stirring into seltzer for strawberry soda. Just as good poured over pancakes or waffles.

• Blueberry Syrup – A spoonful turns plain fizzy water into blueberry soda. Keep a jar for breakfast too, since it does double duty over pancakes.

• Raspberry Syrup – Tart and intensely fruity, the classic base for an Italian soda. A splash also wakes up a plain glass of lemonade.

• Nectarine Syrup – Close to peach but a touch lighter and brighter. A good choice for a spritzer when you want something softer than berry.

• Peach Syrup – Mellow and honey-sweet from ripe summer peaches. Stir into seltzer, or pour over pancakes and oatmeal.

• Rhubarb Syrup – Tangy and a little sharp, which keeps it from getting cloying. Try it in a spritzer or drizzled over vanilla ice cream.

• Blackberry Syrup – Dark and rich, new on the site this week. Mix it into seltzer for blackberry soda, or spoon it over biscuits and ice cream.

Concentrates, juices, and syrups are all high-acid or acidified and safe for water bath canning, so this is a great week to get a few jars on the shelf before the real summer rush hits. Put up a couple of flavors now, and you will be reaching for cold drinks straight from the pantry all season.

What are you canning and drinking this week? If there is a flavor you are hoping to put up but do not see here, leave me a note in the comments, and I will point you in the right direction.

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Or if you would rather, send me a note by email. My Substack replies have a way of getting filtered off into spam folders, so I set up a dedicated address where your messages will actually reach me. You can write me anytime at ashley@creativecanning.com.

And a quick word about inboxes (don’t worry, I am not going anywhere). These monthly letters will keep landing in your Substack inbox just as they always have. But Substack is, when it comes right down to it, a social media platform, and platforms are fickle. Terms shift, algorithms change, and some mornings the whole landscape looks different than it did the night before. So I am quietly building a second home for these letters over on my own list, just to be sure my words can always reach you, and your replies can always reach me, no matter what tomorrow looks like here.

The tech side is a little fiddly, but I am putting on my big girl pants and working through it piece by piece. If you want to be on the list as I get it sorted, go here to sign up. Either way, you will have me in your inbox no matter where I am writing from.

Happy Canning!

-Ashley at Creative Canning

Right now, ramps are popping up in shady woodlands, asparagus spears are pushing through warming soil, and fiddleheads are unfurling along riverbanks. These are fleeting ingredients with short seasons, which makes them perfect for preserving. If you blink, you’ll miss them.

Most spring vegetable canning falls into two categories: pickling (which uses a water bath canner) and pressure canning for soups and plain vegetables. Both methods are straightforward, and the results are worth the effort. There’s nothing quite like opening a jar of pickled ramps in December and tasting spring all over again after a long winter without fresh produce.

Vegetarian Soup Canning Recipes

Spring is a great time to stock up on vegetarian soups. These are all pressure canned and ready to heat and eat on busy weeknights. I have a big list with more than 20 Vegetarian Soup Canning Recipes, but here are some of my favorites:

• Classic Vegetable Soup – A simple, hearty soup packed with garden vegetables. A pantry staple.

• Canning Mushroom Soup Base – Rich and earthy, perfect as a base for casseroles or creamy mushroom soup.

• Canning White Bean and Kale Soup – Hearty greens and creamy beans in a savory broth.

Asparagus

Asparagus is one of the first garden vegetables ready to harvest, and it takes beautifully to both pickling and pressure canning.

• Canning Asparagus – Pressure canned spears, ready to add to pasta, stir-fries, or eat straight from the jar.

• Canning Asparagus Soup Base – A creamy, versatile base you can turn into soup anytime. Pressure canned for safety.

• Canning Asparagus Potato & Leek Soup – A complete, hearty soup with tender asparagus, potatoes, and leeks. Ready to heat and eat.

Carrots & Peas

These classic spring vegetables are perfect for pressure canning, whether on their own or in soups.

• Canning Carrots – Tender, sweet carrots ready to add to soups, stews, or serve as a simple side dish. Pressure canned.

• Classic Pickled Carrots – Crunchy and tangy with a hint of sweetness. Great for snacking or adding to relish trays.

• Canning Carrot Soup – Smooth, slightly sweet, and warming. A lovely light soup for spring evenings.

• Canning Peas – Simple pressure canned peas, perfect for quick weeknight meals.

• Canning Split Pea Soup – Hearty and satisfying, made with dried split peas. A pantry classic.

Garlic Scapes & Fiddleheads

Garlic scapes arrive in late spring when hardneck garlic sends up curly green shoots. They have a mild garlic flavor that’s perfect for preserving. Fiddleheads, the tightly coiled fronds of certain ferns, appear for just a few weeks and are best preserved by pickling.

• Pickled Garlic Scapes – Crunchy and mildly garlicky, these make a great snack or addition to a relish tray.

• Garlic Scape Jam – Savory-sweet jam with a gentle garlic flavor. Delicious with cream cheese on crackers or alongside roasted pork.

• Pickled Fiddleheads – Crunchy, tangy, and distinctly springlike. A true seasonal treat for foragers.

Ramps, Leeks & Onions

These alliums are some of the first flavors of spring. Ramps have a short, intense season in early spring, while leeks and onions bridge the gap into summer.

• Pickled Ramps (Wild Leeks) – Tangy and pungent, with that distinctive ramp bite. Perfect alongside grilled meats or on a sandwich.

• Canning Potato Leek Soup – Creamy, comforting, and ready for a quick weeknight dinner. Pressure canned.

• Caramelized Onion Jam – Rich, sweet, and deeply savory. Perfect on burgers, with cheese, or stirred into sauces.

• Bread and Butter Pickled Onions – Sweet and tangy pickled onion slices, great on sandwiches and salads.

More Pickling Ideas

If you’re looking to pickle other spring vegetables, this comprehensive guide covers the basics and beyond.

• 50+ Pickle Recipes (from Asparagus to Zucchini) – A complete roundup of pickling recipes for nearly every vegetable you can grow or forage.

If there’s a spring vegetable you’re hoping to preserve or something you’d like help with, just leave me a note in the comments.

Leave a comment

Happy Canning!

-Ashley at Creative Canning

The beauty of strawberry canning is how many directions you can go. Classic jam, of course, but also pie filling, syrup, juice concentrate, even pickled strawberries if you want to try something unexpected. These are all water bath canning recipes, simple enough for beginners and satisfying for experienced canners ready to fill the pantry after a long winter without fresh produce.

Here are my favorite strawberry canning recipes to make while the berries are at their best.

Classic Jams & Preserves

These are the recipes that belong in every canner’s rotation. Bright red, intensely fruity, and perfect on toast.

• Old Fashioned Strawberry Jam (No Added Pectin) – Deep ruby color with concentrated strawberry flavor. Just berries, sugar, and a little lemon.

• Old Fashioned Strawberry Preserves – Whole or halved berries suspended in a glossy syrup. Beautiful and rustic.

• Low Sugar Strawberry Jam (with Pectin) – Bright berry flavor with less sweetness, using standard low-sugar pectin.

• Low Sugar Strawberry Jam (with Pomona’s Pectin) – Even more control over sweetness with Pomona’s universal pectin.

• Classic Strawberry Jelly – Smooth, seedless, and brilliant red. Perfect if you prefer a cleaner spread.

Strawberry Combinations

Strawberries play well with other flavors. These combinations are worth every jar.

• Strawberry Rhubarb Jam – The classic spring pairing. Sweet berries balanced by tart rhubarb.

• Strawberry Marmalade – Strawberries with a hint of citrus and tender peel. Bright and a little unexpected.

• Strawberry Applesauce – Pink, fruity, and perfect for kids (or adults who never outgrew applesauce).

Wild & Unusual Varieties

If you grow unusual strawberry varieties or forage wild ones, these recipes are for you.

• Alpine Strawberry Jam (or Wild Strawberry Jam) – Tiny berries with intense, concentrated flavor. Worth the extra picking time.

• Pineberry Jam – Made from white strawberries with hints of pineapple. Pale pink and delicately flavored.

Syrups & Drinks

Preserve strawberry flavor in pourable form for drinks, desserts, and more.

• Strawberry Syrup – Deep red and intensely fruity. Drizzle over pancakes, ice cream, or stir into sparkling water.

• Canning Strawberry Juice – Pure strawberry flavor, ready to drink or use as a base for other recipes.

• Canning Strawberry Lemonade Concentrate – Just add water for the most refreshing summer drink. A favorite with kids.

Pie Filling & Baking

Get ahead on summer desserts with shelf-stable pie filling.

• Canning Strawberry Pie Filling – Open a jar and pour it into a crust. Homemade strawberry pie in minutes.

Something Different

For adventurous canners ready to try something new.

• Pickled Strawberries – Sweet, tangy, and a little savory. Surprisingly good on salads or alongside roasted pork.

Looking for More?

I’ve gathered all my strawberry recipes in one place on the main site: 30+ Strawberry Canning Recipes. You’ll find even more ideas for putting up this season’s harvest.

Strawberry season is short but sweet. If you’ve got berries coming in, now is the time to can as much as you can manage. Your February self will be grateful when you crack open a jar of summer sunshine.

If there’s a strawberry recipe you’re looking for or something you’d like help with, just leave me a note in the comments. I’d love to hear what you’re putting up this season.

Leave a comment

Happy Canning!

-Ashley at Creative Canning

Here in Vermont, the dandelions will soon be dotting the fields with gold, and the violets won’t be far behind. Across the country, forsythia bushes are glowing yellow, lilac buds are swelling, and fruit trees are getting ready to bloom. This is flower jelly season, and it doesn’t last long.

The good news is that flower jellies are simple to make. Most follow the same basic method: steep petals in water, strain, add sugar, lemon juice and pectin, then process in a water bath canner. If you’ve made any kind of fruit jelly before, you already know the process.

The main thing here is you can’t skip the bottled lemon juice. It’s what makes the floral jelly safe for canning, and it adds acidity which gives a better balanced flavor anyway. If you’re new to canning, flower jellies are a gentle, forgiving place to begin after a long winter without fresh produce.

Here are my favorite flower jelly recipes to try this spring.

Early Spring Flowers

These are the first blooms of the season, often appearing while the last snow is still melting.

• Dandelion Jelly – Bright golden jelly with a mild, honey-like sweetness. Made from just the yellow petals.

• Violet Jelly – A surprising jelly that tastes like fresh spring berries, perfect on biscuits or scones.

• Forsythia Jelly – Pale yellow jelly with a flavor that’s like peaches!

• Redbud Jelly (& Syrup) – A bright pink jelly from the edible blossoms of the redbud tree, this one’s a reader favorite every year.

Mid-Spring Blooms

As the season warms, these flowers open up and fill the air with fragrance.

• Lilac Jelly – Pale purple with an unmistakable floral perfume. A true taste of late spring.

• Pansy Jelly – A colorful jelly made from edible garden pansies, with a mild, sweet flavor.

• Tulip Jelly – Surprisingly delicious, with a light, slightly sweet taste.

• Grape Hyacinth Jelly – Deep purple and mildly grape-like, made from those tiny spring flowers.

Tree and Shrub Blossom Jellies

Fruit trees put on a beautiful show in spring, and those blossoms make lovely jellies too.

• Apple Blossom Jelly – Delicate pink jelly with hints of apple. Works with cherry, peach, or pear blossoms too.

• Black Locust Flower Jelly – Sweet and fragrant, with a flavor that reminds some people of vanilla or honey, but to me it tastes like berries.

• Elderflower Jelly – Light and floral with a subtle sweetness. An early summer classic.

Late Spring & Summer Preview

These flowers bloom a bit later, but now is a good time to plan ahead.

• Rose Petal Jelly – Deeply fragrant and romantic, made from unsprayed garden roses.

• Peony Jelly – Soft pink and sweetly floral, with a subtle rose-like flavor.

• Chamomile Jelly – Pale gold with a soothing, herbal and floral flavor from chamomile blossoms.

• Clover Jelly – Made from red or white clover blossoms, with a light, honey-like taste.

• Bee Balm Jelly – Vibrant red or pink with a slightly spicy, minty flavor. This one’s great as a savory herbal jelly.

Savory Flower & Herb Jellies

Not all flower jellies are sweet. These pair beautifully with cheese, roasted meats, or crackers.

• Chive Blossom Jelly – Pale purple with a mild onion flavor. Wonderful with cream cheese on crackers.

• Nasturtium Jelly – Peppery and bright orange or red. A unique addition to a cheese plate.

• How to Make Herbal Jelly (Savory or Sweet) – A flexible method for making jelly from herbs like basil, thyme, mint, or rosemary.

Getting Started & Resources

If you’re new to flower jellies, these guides will help you get started with confidence.

• How to Make Flower Jelly (with 20+ Recipes!) – The complete guide to the basic method, plus links to even more recipes.

• Are Flower Jellies Safe for Canning? – Everything you need to know about safety, sourcing flowers, and which blooms to use.

Flower season moves quickly. One week the lilacs are blooming, and the next they’re gone. Keep an eye on what’s opening up around you, and gather blossoms when they’re fresh and fragrant. Your future self will thank you when you open a jar of lilac jelly in January.

If there’s a flower jelly you’re curious about or something you’d like help with, just leave me a note in the comments. I’d love to hear what’s blooming where you are.

Leave a comment

Happy Canning!

-Ashley at Creative Canning

Here in Vermont, the rhubarb will be here any day now, and I know it’s already coming in strong across most of the country. I’m watching the soil, thinking about my first canning batches of the season. If you’ve got rhubarb coming up in your yard, or you’ve spotted bundles of it at the farmers market, now is the time to get preserving. Rhubarb’s season is surprisingly short (maybe six weeks if you’re lucky), so don’t let it pass you by.

The beauty of rhubarb is just how many directions you can take it. Sweet jams, tangy sauces, refreshing drinks, even savory chutneys. This one ingredient can stock your pantry with flavors you’ll reach for all year long. And because rhubarb is naturally high in acid, almost all of these recipes are simple water bath canning projects, perfect for beginners or anyone easing back into canning after a long winter without fresh produce.

Here are my favorite rhubarb canning recipes to get you started this spring.

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Rhubarb Jam, Jelly & Butter

These are the classics, the sweet preserves that show off rhubarb’s signature tang.

• Rhubarb Jam – Pure rhubarb flavor in a spreadable jam, perfect on toast or stirred into yogurt.

• Strawberry Rhubarb Jam – The beloved spring combination, with sweet strawberries balanced by tart rhubarb.

• Blueberry Rhubarb Jam (Bluebarb Jam) – A gorgeous blue/purple jam with rich blueberry flavor balanced by the tart rhubarb.

• Rhubarb Jelly – Crystal-clear and brightly colored, this smooth jelly is elegant on biscuits.

• Rhubarb Butter – Slow-cooked and silky, with a deep, concentrated rhubarb flavor.

Sauces & Syrups

Beyond jam, rhubarb makes wonderful sauces and syrups that you’ll use in more ways than you’d expect.

• Rhubarb Sauce (or Compote) – Spoon it over ice cream, swirl it into oatmeal, or use it as a topping for pancakes and waffles.

• Rhubarb Syrup – Add it to sparkling water or cocktails, or drizzle over pound cake for a spring dessert.

• Rhubarb BBQ Sauce – Tangy and a little unexpected, but a hit on grilled chicken or pulled pork.

Savory & Pickled Rhubarb

Rhubarb isn’t just for sweet recipes. These savory preserves are some of my favorites for adding something unexpected to meals.

• Rhubarb Chutney – Sweet, tangy, and warmly spiced. Delicious alongside roasted meats or on a cheese plate.

• Sweet Pickled Rhubarb – Crunchy, tangy pickled stalks that make a unique addition to salads and charcuterie boards.

Rhubarb Drinks & Concentrates

These concentrates are like summer in a jar. Just add water or sparkling water for an instant refreshing drink.

• Rhubarb Juice Concentrate – A versatile base for drinks, or use it in cocktails and mocktails.

• Rhubarb Lemonade Concentrate – Tart rhubarb meets bright lemon for one of the most refreshing drinks you’ll have all summer.

Pie Filling

If you want to enjoy rhubarb pie in the middle of January, this is how you make that happen.

• Canning Rhubarb Pie Filling – Ready-to-use pie filling that makes a homemade pie come together in minutes.

Looking for More?

If you want to explore even more ways to preserve rhubarb, I’ve put together a complete roundup on the main site: 30+ Rhubarb Canning Recipes. It covers everything from the basics to some creative combinations.

Rhubarb season moves fast, so if you’ve got stalks ready to harvest, now’s the time. Pick what you can, preserve what you’re able, and you’ll be reaching for those jars of tangy-sweet goodness well into next winter.

If there’s a rhubarb recipe you’re hoping to find or something you want help with, just leave me a note in the comments. I’d love to hear what you’re putting up this spring.

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Happy Canning!

-Ashley at Creative Canning

Every year we have a mid-winter citrus festival here, and we put up citrus in just about every way possible. I wrote about our tradition on my other newsletter, and that’s where you can find all the non canning recipes for preserving citrus.

Marmalade is always on the list, of course, but we also do dehydrated slices for drinks and simmer pots, freeze-dried zest for quick baking and seasoning, and even lacto-fermented salt-cured lemons for cooking all year long.

This year, a couple of new tools genuinely leveled up my citrus canning game, and we managed to preserve more citrus than we ever have before.

First, I found a cast iron and stainless steel citrus juicer that pulls an unbelievable amount of juice from the fruit. When a recipe says you’ll need 15 to 20 lemons to get 2 cups of juice, I’m getting that from 7 to 10 lemons instead. I’m averaging almost a cup of juice per pound of citrus, which is wild, and it makes the whole process feel a lot more doable (especially when you’re staring down a mountain of fruit on the counter).

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With those yields, I decided it was finally time to can more straight citrus juice, not just marmalades and syrups. This year we put up grapefruit, orange, lemon, and lime juice. Every batch came out beautifully, and I’m genuinely thrilled with the quality.

It’s one of those pantry staples that feels a little luxurious, and it’s so handy for everything from quick drinks to recipes that need a reliable hit of citrus without running to the store.

The other big reason we got so much done quickly is that I just added a steam canner to my setup. It’s noticeably cleaner and easier than traditional water bath canning, and I don’t have to throw out my back hauling a huge pot of water from the sink to the stove. It’s still a boiling-water method and uses the same tested processing times as a water bath canner, just with less water and less fuss, which makes a difference when you’re canning multiple batches back to back.

I reached out to the company, and they offered Creative Canning readers a 10% discount on the Concord stainless steel steam canner through my link. It’s an affiliate link, which means I may earn a small commission if you choose to purchase through it, at no extra cost to you.

And since I was already in full citrus mode, I also put together recipe lists for just about every type of citrus we preserve. If you’re putting up citrus this winter, I hope these give you a little inspiration, whether you’re working through a single bag of lemons or planning your own full-on citrus extravaganza.

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30+ Citrus Canning Recipes

50+ Marmalade Canning Recipes

16+ Lemon Canning Recipes

20+ Orange Canning Recipes

20+ Lime Canning Recipes

16+ Grapefruit Canning Recipes

12+ Kumquat Canning Recipes

What are you preserving this season?

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Happy Canning!

-Ashley at Creative Canning

These winter soup recipes are all pressure canning recipes, and they’re filled with hearty ingredients like beans, squash, potatoes, and root vegetables—perfect for the deep freeze of January. Whether you're craving a rich chowder, a comforting bean soup, or a creamy vegetable base, this collection has something to keep your kitchen warm.

If you’ve never tried pressure canning, winter is the perfect time to get started. I’ve put together a beginner’s guide to pressure canning to walk you through the basics, and there’s also a detailed guide to safely developing your own soup recipes for canning if you’re hoping to preserve a family favorite.

There are more than 100+ soup canning recipes on Creative Canning to explore, but here are some of my go-to recipes for the colder months…

Classic Winter Warmers

These are the everyday soups that make cold days better—easy to pull off the shelf and always comforting.

• Canning Chicken Soup – Classic, nourishing, and endlessly customizable.

• Canning French Onion Soup – Deep, savory flavor that’s perfect under a crust of bread and cheese.

• Mushroom Soup Base – Everything you need for cream of mushrooms soup, just add the cream!

• Canning Sausage, Potato & Kale Soup (Zuppa Toscana) – A filling, restaurant-style soup that’s surprisingly simple to can.

• Classic Vegetable Soup – A great way to use up frozen or root vegetables in a quick-cook broth.

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Creamy Winter Squash & Root Veggie Soups

These soups start with humble winter produce—squash, carrots, potatoes—and turn it into smooth, flavorful soup bases that are perfect for blending, sipping, or turning into weeknight meals.

• Canning Butternut Squash Soup Base – A rich, smooth soup base that’s perfect with a splash of cream.

• Canning Carrot Soup – Sweet and earthy, with a beautiful color and gentle flavor.

• Canning Thai Coconut Squash Soup – A tested recipe with ginger, lemongrass, and coconut milk flavors.

• Canning Potato Leek Soup – Hearty and smooth, great straight from the jar or pureed after heating.

• Canning Asparagus, Potato & Leek Soup – A fresh-tasting blend that brings a bit of spring to winter.

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Hearty Bean & Lentil Soups

Beans make great pantry staples, and they’re just as wonderful in soups. These pressure-canned recipes are packed with protein and perfect for filling lunches or warming dinners.

• Canning Split Pea Soup – A thick, hearty classic with smoky undertones.

• Chipotle Black Bean Soup – Spicy, smoky, and deeply satisfying.

• Canning Black Bean Soup (Cuban Style) – Flavored with garlic, cumin, and vinegar for a classic Cuban-style finish.

• Canning White Bean and Kale Soup – Nutritious and flavorful, this one’s a winter favorite in our house.

• Canning Butternut Squash and White Bean Soup – A creamy, high-fiber blend that’s perfect for cold nights.

Chowders & Brothy Seafood Bases

These soup bases are perfect for fish lovers and those who appreciate a creamy seafood stew on a snowy day. Add milk or cream after opening for a classic chowder consistency.

• Canning Fish Chowder Base – A base for creamy chowder made with white fish, potatoes, and herbs.

• Canning Salmon Chowder Base – Rich, flavorful, and great with a splash of cream and some dill on top.

• Canning Nordic Salmon Soup – Inspired by Finnish recipes, this one features root vegetables and salmon in a light broth.

If you haven’t pressure canned soup before, just a reminder: these are low-acid foods, and they need to be pressure canned for safety. Every recipe linked here is based on a tested method or safe variation, with timing and jar sizes noted.

And as always—if there’s a soup you’d love to can, but don’t see listed here, just hit reply or leave a comment and I’ll help you track down a safe, tested version (or point you to the best base recipe to start from).

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Stay warm and happy canning!

Ashley at Creative Canning

For the past month it’s been a mad dash to preserve the season’s bounty here in my canning kitchen, and believe it or not, I’ve put up 40+ canning batches in the past 30 days!

Pears don’t ripen on the tree, so they wait on the counter for peak flavor. And I haul all the green tomatoes in from the garden before the frost, but with cool temps and short days here in our wood heated off grid home, it’s not exactly as if they’re ripening up anytime soon.

This year, however, I’ve been focusing exclusively on testing new recipes for y’all. And everything, I mean EVERYTHING, I’ve put up this month is a new recipe that will be one the site for you before next season.

The thing is, while I’m squirreled away in my kitchen putting up batch after batch, I’m not showing up much in your inbox this time of year!

I’m hoping to remedy that just as soon as I get through the 60 pounds of apples and the mountain of wild plums I still have to preserve. But until then, I’d love to know how I can help you this season.

What are you preserving? What recipes can I help you find?

I’ve pulled up more than a dozen new apple canning recipes to add to my collection, and I’d love to can them up right along side you. How are you filling your pantry? What recipes should I try?

Please do leave me a note in the comments!

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I’ll see you all when I dig out from under this pile of produce!

Happy Canning!

-Ashley at Creative Canning

Whether you’re slicing them for syrup, blending them into sauce, or spicing them into chutney, canned pears add sweetness and texture to winter meals and desserts.

You can make anything from simple canned pears to savory relishes, sweet jams, and rich butters. Whether you're processing a bushel of Bartletts or using up a few windfalls, there's something here for every canner.

I have a list of more than 30 pear canning recipes on Creative Canning, but here are some of my favorites!

Canning Pears in Syrup

The most classic way to can pears—sliced and packed in light syrup. Use them in crisps, pies, or just straight from the jar.

• Canning Pears in Syrup – Halved or sliced pears canned in a light syrup for baking and easy desserts.

Pear Jam Recipes

Pears have subtle flavor on their own, so they pair well with bolder fruits or spices. These jam recipes combine pears with fall favorites like vanilla, ginger, and cranberries.

• Pear Jam – A rich, sweet jam that highlights the mellow flavor of ripe pears.

Pear Sauce and Butters

Move over applesauce—pear sauce is silky, sweet, and naturally smooth. You can preserve it plain or spiced, or cook it down into pear butter for an even richer spread.

• Pear Sauce – A smooth fruit sauce that’s perfect for babies, baking, or breakfast.

• Pear Butter – Cooked low and slow until thick and deeply flavorful.

Pear Relishes, Chutneys and Salsa

Pears work beautifully in savory preserves too. Their mellow sweetness balances vinegar and spice, making them ideal for meat accompaniments or cheese plates.

• Pear Relish – Sweet and tangy, this one’s great with roast pork or grilled sausages.

• Pear Chutney – Spiced with warm flavors like ginger and cloves, this savory preserve is perfect for holiday meals.

• Peach Pear Salsa with Honey and Balsamic – I know, it sounds like a strange one, but this peach pear salsa is amazing. It’s not nessisarily something you’ll spoon into a burrito, but it’s perfect with grilled meats, on bruschetta or as a salad topper.

Pear Pie Filling

Pear pie is a fall favorite, and this Clear Jel-thickened filling makes it easy to bake on short notice.

• Pear Pie Filling – Ready to pour into a crust and bake, or use it for cobblers and crisps.

Still Looking for the Right Recipe?

If there’s a specific pear recipe you’re hoping to find, just click the comment button below and let me know. I’m always happy to help you find a safe, tested canning recipe for your favorite fruits or answer your questions.

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Happy Canning!
Ashley at Creative Canning

Fall is full of canning potential, from rich root vegetables to late tomatoes and the first hard frosts that signal it’s time to dig the rest of the carrots and leeks. These soup canning recipes are perfect for cold weather, and many of them use what’s already coming out of the fall garden—or what’s piling up on your kitchen counter.

Most of these recipes are pressure canned, since they’re made with low-acid ingredients like meat, beans, and vegetables.

If you’ve never pressure canned, the cold season is a great time to learn and I’d encourage you to check out my beginner’s guide to pressure canning. I also have a specific guide on developing your own soup canning recipe using safe and tested methods, so there’s a good chance you can put up your homemade favorites too!

I have a list of more than 100 soup canning recipes that you can browse through at your leisure, but here’s are some of my fall favorites…

Creamy Fall Favorites

Smooth and satisfying, these soups highlight autumn produce like squash, leeks, and potatoes. They’re pressure canned as bases, which means you’ll stir in milk or cream after opening, just before serving. They’re also pureed at serving, rather than before the ingredients go into jars, which keeps these recipes safe for pressure canning.

• Canning Butternut Squash Soup Base – A silky-smooth squash base, ready to blend with broth or cream when serving.

• Canning Thai Coconut Squash Soup – A fragrant Thai-inspired variation with curry paste, lime, and ginger. This one’s generally served chunky style with a can of coconut milk added to the pot, but you can also blend it for a spicy smooth soup.

• Canning Carrot Soup – Sweet and simple, perfect with ginger or cumin stirred in at serving. This is the only soup canning recipe that’s pureed before canning, and it’s a tested recipe from Ball Canning.

• Canning Potato Leek Soup – Rich, earthy, and creamy after blending—this one’s a fall staple.

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Hearty Bean & Veggie Soups

These filling, all-in-one meals are some of my favorites for quick weeknight dinners. They pressure can beautifully and are made with high-protein beans, kale, squash, or other garden vegetables.

• Canning White Bean and Kale Soup – Hearty greens and beans in a savory broth—perfect for cozy dinners.

• Canning Butternut Squash and White Bean Soup – A nourishing blend of squash, beans, and fall herbs.

• Classic Vegetable Soup – This one’s packed with garden veggies and makes a great clean-out-the-fridge recipe.

• Canning Split Pea Soup – A protein-packed classic with smoky undertones (and optional ham).

• Canning French Onion Soup – Deep caramelized flavor, ready for croutons and melty cheese when serving.

Tomato-Based Fall Soups

If your garden tomatoes are still going, or you’re buying end-of-season bulk boxes, these are a great way to use them up. Acidified for safety and processed in a water bath canner.

• Roasted Tomato Basil Soup – Bold, smoky, and full of flavor.

• Southwest Tomato Soup – Spiced with chili and cumin, this one’s a great base for tacos or Mexican-inspired dinners.

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Brothy Meaty Soups

Lighter than stews, these brothy soups are easy to customize after opening—add rice, noodles, or just serve as-is with crusty bread.

• Canning Chicken Soup – Classic and comforting, with carrots, celery, and tender chicken.

• Chicken Vegetable Soup – A cross between chicken soup and veggie soup, it’s the best of both worlds.

• Canning Taco Soup – A zesty blend of beans, corn, tomatoes, and seasoned broth—just add tortilla chips.

If you’ve never canned soup before, it’s easier than you might think—and so rewarding to have a meal already made when you’re short on time (or energy).

Have questions? Need help finding a specific soup canning recipe?

Leave me a note in the comments and I’ll help you track it down. I love seeing what you’re making and helping you put more meals in jars!

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Happy Canning!
Ashley at Creative Canning

Let’s get those jars filled!

September Canning Recipe Lists

This is a busy month in the canning kitchen, and if you’re wondering what to prioritize, these canning recipe lists will help you focus on what’s in season. You’ll find recipes by ingredient—everything from apples and pears to zucchini, tomatoes, and watermelon—as well as big roundups sorted by category.

Whether you're preserving fruit, vegetables, meat, or entire meals in a jar, there's something for every shelf in your pantry. These roundups are a great place to start if you have one ingredient and want all the options.

All The Things:

• 300+ Canning Recipes for Everything from A to Z

• 50+ Vegetable Canning Recipes

• 50+ Fruit Canning Recipes

• 100+ Soup Canning Recipes

• 100+ Meal in a Jar Canning Recipes

Crop Specific Lists:

• Apple Canning Recipes

• Pear Canning Recipes

• Tomato Canning Recipes

• Zucchini Canning Recipes

September Meal in a Jar & Soup Recipes

After a summer of fresh salads and grilling, we’re starting to crave heartier meals again—and this is the perfect time to start putting up soups and stews. These pressure-canned recipes are full of flavor and easy to use when the days get busier and the evenings get darker. A jar of beef stroganoff or taco soup can be the base for a quick meal in minutes.

New to it and don’t know where to start? My Beginner’s Guide to Pressure Canning is the perfect place to learn the basics.

• Canning Beef Stroganoff

• Canning Beef Burgundy

• Canning Cajun Red Beans and Sausage

• Canning Taco Soup

• Canning Chili Con Carne

September Fruit Canning Recipes

Late summer fruits like peaches, plums, and berries are still hanging on strong, but September also brings the first of the apples and pears. Whether you’re working with fresh-picked tree fruit or cleaning out the freezer from earlier harvests, there are plenty of ways to preserve fruit for winter use.

• Canning Apple Slices

• Canning Pears

• Canning Blueberries

• Canning Peaches

• Canning Plums

September Jam, Jelly & Fruit Butter Recipes

Jam and jelly season is still in full swing in September. With apples and pears starting to ripen and summer fruit still available, now’s the time to try out new flavor combinations or put up your yearly favorites. Don’t forget fruit butters—they’re a great way to use slightly bruised or overripe fruit and make a thick, spreadable preserve with lower sugar than jam.

• Apple Jam

• Pear Jam

• Peach Jam

• Blackberry Jam

• Apple Butter

• Pear Butter

• Peach Butter

September Juice Canning Recipes

With apples coming in, cider canning season is here! Whether you’re making homemade cider, juice for winter sipping, or sweet syrups for cocktails and mixers, canning juice is a great way to preserve fruit without much fuss. Just strain, sweeten (or not), and water bath can. It’s quick work for big flavor.

• Canning Apple Cider

September Pie Filling Canning Recipes

Apple pie, peach crisp, cherry hand pies…if you want them fast this winter, you’ll want to can pie filling now. Using Clear Jel makes it safe for canning, and once sealed, these jars are ready for crusts and toppings without any prep. You’ll thank yourself later when you can whip up dessert in 10 minutes flat. September combines the best of summer and fall for pie fillings—make the most of it!

• Apple Pie Filling

• Pear Pie Filling

• Peach Pie Filling

• Blackberry Pie Filling

• Green Tomato Pie Filling

September Vegetable Canning Recipes

It’s not all about fruit—September also brings a bounty of vegetables worth preserving. Canning plain veggies like carrots, green beans, and beets gives you flexibility for soups, sides, and casseroles later on. You can also pressure can mixed vegetables or freeze-dry your extras. This is the time to put up the last of the garden.

• Canning Beets

• Canning Carrots

• Canning Green Beans

• Canning Peppers

• Canning Tomatoes in Wine

September Pickling Recipes

Pickles aren't just for cucumbers! September is a great time to experiment with pickling other garden veggies—or to put up classic recipes before the last cukes disappear. Try spiced beans, old-fashioned lime pickles, or tangy spears. These are great for snacking, sandwiches, and relish trays all winter long.

• Old Fashioned Lime Pickled Cucumbers

• Pickled Green Beans

• Bread and Butter Pickles

• Dill Pickle Spears

If there’s a canning or preserving recipe you’d like to find—or if you need help troubleshooting something—just leave a comment and let me know. I’m always happy to help you track down a safe, tested recipe for whatever’s in season.

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Happy Canning!
Ashley at Creative Canning

Whether you’re putting up a few jars from a pick-your-own trip or working through a full orchard harvest, these apple canning recipes will help you make the most of every last crisp bite.

All of these recipes are safe for waterbath canning, and include classics like applesauce and pie filling, plus a few unique recipes that go beyond the basics. I have a post with more than 30 apple canning recipes if you’d like to see the full list, but below you’ll find some of my favorites.

We happen to have a very prolific dolgo crabapple tree, and I’ve included a section on crabapple canning recipes at the end as well.

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Canning Apples in Syrup

The simplest way to preserve apples is in slices with light syrup. They hold their shape beautifully and are perfect for cobblers, crisps, and breakfast oatmeal.

Canning Apples in Syrup – Sliced apples preserved in light syrup for baking, snacking, or adding to winter breakfast bowls.

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Applesauce

Applesauce is one of the easiest and most versatile apple preserves. It can be sweetened or unsweetened, spiced or plain, smooth or chunky. There’s no pectin needed, and it’s a great recipe for beginners.

Canning Applesauce – A flexible recipe for smooth or chunky applesauce, with options for sweetened or unsweetened, spiced or plain.

Apple Butter

Apple butter is rich, thick, and concentrated—perfect for spreading on toast or stirring into yogurt. It’s made by cooking applesauce down slowly until it’s caramelized and thick enough to mound on a spoon.

Apple Butter for Canning – Slow-cooked applesauce transformed into a thick, spreadable fruit butter with deep flavor.

Apple Pie Filling

Clear Jel helps make this pie filling thick, and lemon juice ensures it’s shelf-stable. It’s ready to pour into a crust at a moment’s notice and makes a great shortcut during the busy holiday baking season.

Apple Pie Filling – Shelf-stable filling with sweet apples and warm spices, ready to use in pies, crisps, and cobblers.

Apple Jam & Jelly

Apples are high in pectin, making them ideal for jelly and jam. These recipes are smooth, glossy, and packed with natural flavor—perfect for gift-giving or everyday toast.

Apple (& Crabapple) Jelly – A sweet pectin free jelly made from chopped apples (or crabapples) and perfect for spreading or glazing baked goods.

Apple Jam – All the flavor of apple pie in a spoonable, spreadable jam that’s great on biscuits or pancakes.

Cranberry Apple Jam – Perfect for holiday gifts, this recipe combines tart cranberries with sweet apples for a unique preserve that’s got amazing cranberry flavor, but it’s at home on toast and pastries instead of beside your holiday Turkey.

Apple Chutney & Savory Preserves

Apples pair beautifully with vinegar and warm spices in savory preserves like chutney. These are great served alongside roasted meats, added to cheese boards, or spooned over grain bowls.

Apple Chutney – A tangy, spiced apple preserve with raisins and onions, perfect for serving with pork or sharp cheese.

Apple Ketchup – My son can’t stand tomatoes, but he loves apple ketchup! It’s surprisingly good, and in many ways more versatile than tomato ketchup.

Pickled Apples

Pickled apples might sound unusual, but they’re crisp, sweet, and tangy all at once. They’re great on charcuterie boards or sliced into fall salads for a little zing.

Pickled Apple Rings – Sweet and spiced apple slices preserved in vinegar syrup for cheese boards or savory side dishes.

Sweet Apple Relish – A lovely side for roast pork, this apple relish is both sweet and tangy, and it has a lot more texture and flavor than plain applesauce.

Apple Juice & Cider

If you’re swimming in apples and don’t want to peel a single one, pressing them into juice or cider might be the best option. It’s easy to can and makes for delicious sipping all winter long.

Canning Apple Cider – A simple way to preserve fresh-pressed apple juice for drinking or blending into other recipes. This recipe keeps the temperature low, so the cider stays cider-y.

Canning Apple Juice – If you don’t have a cider press, this recipe walks you through how to extract apple juice on your stovetop, and strain it through a jelly bag before canning.

Crabapple Canning Recipes

Crabapples might be small, but they’re packed with flavor—and surprisingly versatile in home canning. Whether you’re using ornamental varieties from the yard or wild-harvested crabapples, their tart-sweet flavor and high pectin content make them perfect for jelly, butter, and juice. You can also can them whole in syrup or even pickle them for a festive addition to holiday meals.

Crabapple Jelly – One of the easiest jellies to make thanks to their high pectin. Just simmer, strain for juice, and sweeten to taste.

Crabapple Juice – A beautiful pink juice with tart, bright flavor. Can be canned sweetened or unsweetened, and used on its own or blended into lemonade.

Crabapple Butter – A smooth, tart-sweet fruit butter that’s naturally thickened through slow cooking. Great on toast or stirred into yogurt.

Crabapple Sauce – Like applesauce, but with extra tang. No peeling required—just simmer and run through a food mill.

Canning Whole Crabapples in Syrup – These tiny apples hold their shape and look stunning in jars. Sweeten with a light syrup and spice them with cinnamon or cloves if desired.

Pickled Crabapples – A vintage-style preserve with big visual appeal. Pickled with vinegar, sugar, and warm spices, they’re perfect for roast pork, charcuterie boards, or holiday spreads.

If you’ve got more apples than you know what to do with, I’d recommend starting with applesauce and apple butter—you’ll be glad to have them on the pantry shelf. And once you’ve got the basics down, try something new like pickled apples or apple chutney!

And if there’s a specific apple recipe you’re hoping to find, just click the comment button below and let me know. I’m always happy to help you find a safe, tested recipe for your favorite fruits.

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Happy Canning!
Ashley at Creative Canning

This is the month where we go from putting up a few jars to running the canner on rotation—and it’s worth every sweaty minute.

While July is peak season in many places, up here in the north many of our main crops don’t come in until August. That’s when we’ll see our first melons and sweet corn, and also the bulk of our tomatoes.

More jars of fresh produce go into our pantry in August than any other time of year!

August Canning Recipe Lists

These recipe lists will keep you busy canning what’s in season in August!

• 30+ Tomato Canning Recipes

• Watermelon Canning Recipes

• Zucchini Canning Recipes

• 30 + Meal in a Jar Canning Recipes

• 50+ Salsa Recipes for Canning

• 25+ Pasta Sauce Canning Recipes

• 12+ Corn Canning Recipes

Soup Recipes

You might not be in the mood for soup today, but your future self will thank you. Use up garden extras now in hearty, flavorful canned soups that make dinner effortless come fall.

• Classic Vegetable Soup

• Roasted Tomato Basil Soup

• Canning Southwest Tomato Soup

• Canning Zuppa Toscana (Sausage Potato Kale Soup)

August Fruit Canning Recipes

At this point, it’s peak fruit season, and there are so many fruit canning recipes to choose from!

• Canning Blueberries

• Canning Cherries

• Canning Raspberries

• Canning Gooseberries

• Canning Peaches

• Canning Plums

Jam, Jelly & Fruit Butter Recipes

This is your last chance to preserve the full sweetness of summer fruit. Late-season jams and jellies bring out the deep flavors of stone fruits and berries, and a good batch now will brighten even the coldest winter morning.

• Peach Jam

• Blackberry Jam (No Added Pectin)

• Cherry Jelly

• Damson Jam

• Rose Petal Jelly

• Blueberry Jam

• Cherry Jam

• Tart Cherry Jam

• Watermelon Rind Preserves

• Nectarine Jam

Drink Canning Recipes

When things get hot, these home-canned drinks will cool you down!

• Canning Lemonade

• Canning Limeade

• Strawberry Lemonade Concentrate

• Cherry Limeade Concentrate

• Strawberry Juice

• Berry Juice

Pie Filling Canning Recipes

There are more than 20 pie-filling recipes you can make at home for canning, and many are at peak in August.

• Cherry Pie Filling

• Raspberry Pie Filling

• Blackberry Pie Filling

• Currant Pie Filling

• Black Raspberry Pie Filling

• Peach Pie Filling

Salsa Recipes

August is salsa month. The tomatoes are finally ready, the peppers are peaking, and your kitchen smells like garlic and vinegar in the best way. Batch after batch, now’s the time to fill the shelves with spicy, savory jars for tacos, chips, and winter dinners.

• Mild Jalapeño Salsa

• Chipotle Tomatillo Salsa

• Tomatillo Salsa

• Pineapple Mango Salsa

• Corn Salsa

• Mango Salsa

• Green Tomato Salsa Verde

• Canning Enchilada Sauce

August Vegetable Canning Recipes

August is your big chance to put up the garden harvest in bulk. Tomatoes, corn, peppers, green beans, and squash are overflowing, and this is when your pressure canner earns its keep.

• Spaghetti Sauce with Meat (NCHFP Recipe)

• Spaghetti Sauce (Basic Recipe Without Meat)

• Green Beans

• Corn (and Creamed Corn)

• Canning Peppers

• Canning Whole Tomatoes

August Pickling Recipes

If you’ve got cucumbers, now’s your window—get those pickles made before the vines burn out! It’s also prime time for relish, mustard pickles, and brined garden medleys using squash, beans, onions, and peppers.

• Classic Bread and Butter Pickles

• Zucchini Relish

• Amish Chow Chow

• Piccalilli (English Style Mustard Pickles)

• Green Tomato Chutney

• Southern Chow Chow (Traditional Green Tomato Relish)

• Classic Pickled Beets

• Old Fashioned 14-Day Sweet Pickles

• Old Fashioned Lime Pickled Cucumbers (With Pickling Lime)

• Pickled Green Beans

• Senfgurken (German Mustard Pickles)

If your stove is running more than your fridge and the garden won’t stop producing, you’re not alone! I’m right there with you, loading jars, washing lids, and chasing that satisfying “ping.”

If you need help tracking down a tested recipe for something you’re harvesting, just reply to this newsletter and let me know.

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Happy Canning!

-Ashley at Creative Canning

(Ps. I also run the blog Practical Self Reliance, which has information on all manner of food preservation techniques (cheesemaking, salt curing, fermenting) as well as just about everything else you’d need to learn to be self-reliant in this modern world. It has its own substack as well, and you can subscribe to practical self-reliance separately as well. That newsletter comes out weekly and covers canning, as well as everything else.)

Whether you’re new to canning or already deep in the summer rhythm of putting food by, apricots are a joy to preserve. Their tart-sweet flavor shines in jam, jelly, pie filling, and even savory preserves like salsas and pickles.

These recipes will help you stock your pantry with shelf-stable jars full of golden sunshine, ready to brighten breakfasts, desserts, and dinners all year long.

Apricot Canning Recipes

Apricots are one of the most underrated summer fruits to preserve. Their naturally high pectin content makes them perfect for jams and jellies, and their tangy-sweet flavor pairs beautifully with both savory and sweet recipes. Whether you’re working with fresh apricots from the market or a backyard tree, these canning recipes help you make the most of the short season.

• Canning Apricots in Syrup – Simple and classic, perfect for desserts or snacking straight from the jar.

Apricot Jam

Apricot jam has a bold, tangy flavor that sets it apart from other stone fruit spreads. It’s easy to make and thickens naturally without added pectin, making it a favorite among both beginners and experienced canners.

• Apricot Jam – A bright, fruity preserve that’s perfect for toast, thumbprint cookies, and yogurt.

• Apricot Red Currant Jam - Sweet sunny apricots and tart, high pectin red currants are a delicious combination.

Apricot Jelly

If you’re working with apricot peels or want a clear, seed-free preserve, jelly is the way to go. It delivers all the flavor of apricots in a smooth, jewel-like spread.

• Apricot Jelly – A sweet and tangy jelly made from apricot juice, ideal for layering on pastries or toast.

Apricot Butter

Apricot butter is a thick, smooth fruit spread that’s less sweet than jam and doesn’t require any added pectin. Slow cooking intensifies the flavor and gives it a lush, spreadable texture.

• Apricot Butter – Naturally thick and deeply flavorful, with just fruit, sugar, and lemon juice.

Apricot Pie Filling

Make baking easy all year long with shelf-stable pie filling. This tested recipe uses Clear Jel for safe thickening and delivers a rich apricot filling that’s perfect for pies, bars, and crumbles.

• Apricot Pie Filling – Tangy and sweet, ready to bake into your favorite summer desserts.

Apricot Salsa

Apricots bring a sweet brightness to salsas, balancing out the heat of peppers and the acidity of vinegar or citrus. These savory-sweet combinations are ideal for topping grilled meats or spooning into tacos.

• Apricot Salsa – A classic fruit salsa with a tangy bite and just the right amount of heat.

Apricot BBQ Sauce

Apricot BBQ sauce brings sweet summer flavor to your grill year-round. The natural tartness of apricots balances beautifully with smoky spices, vinegar, and just a touch of heat. It’s perfect for brushing onto grilled chicken, using as a glaze for pork, or adding a tangy twist to sandwiches.

• Apricot BBQ Sauce – A sweet and tangy preserve with just enough kick—ideal for grilling, marinating, or dipping.

If you’ve got apricots piling up and aren’t sure where to begin, try starting with a few jars of jam and a tray of apricot pie filling. You’ll be reaching for them all year long.

And if there’s a specific apricot recipe you’re trying to track down, just leave me a comment below. I’m always happy to help you find a safe, tested recipe for whatever fruit you’re working with.

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Happy Canning!
Ashley at Creative Canning

P.S. Don’t forget—you can find all of my canning recipes sorted by ingredient, so if you’re looking for other recipes for seasonal produce like summer berries or peaches, I’ve got you covered.

If your kitchen is hot and sticky and you’re counting batches instead of hours, you’re doing it right.

Even up here in the north, we’ll see our first tomatoes in July, along with zucchini, green beans and just about everything else that comes in by the bucketload.

This is the time of year I setup my outdoor canning kitchen so I can tackle everything without heating up the kitchen, and I can put up my tomatoes while listening to the birds and watching the flowers bloom.

July Canning Recipe Lists

These recipe lists will keep you busy canning what’s in season in July!

• 30+ Tomato Canning Recipes

• Zucchini Canning Recipes

• 30+ Soup Canning Recipes

• 30 + Meal in a Jar Canning Recipes

• 30+ Blueberry Canning Recipes

• 20+ Raspberry Canning Recipes

Meal in a Jar Recipes

Most of my favorite canning recipes are those that take work out of busy weeknights, and what I put up now will feed us year-round.

• Canning Pot Roast in a Jar

• Canning Sloppy Joe Filling

• Canning Chicken Chili Verde

• Canning Chili Con Carne

• Canning Cajun Red Beans & Sausage

• Canning White Chicken Chili

Soup Canning Recipes

Yes, it’s hot out—but now is when you’ll thank yourself later. July is a great time to can hearty, garden-based soups while the ingredients are fresh and easy to come by. These pressure-canned soups are perfect for making the most of the harvest without adding more chaos to dinner time later.

• Canning Taco Soup

• Canning Black Bean Soup (Cuban Style)

• Canning Classic Vegetable Soup

• Canning Mushroom Soup Base

July Fruit Canning Recipes

Blueberries, raspberries, cherries, and currants are all at their best in July. You’ll want to set aside time for pie fillings, fruit juices, and whole fruit preserves—and don’t overlook the early apples and plums starting to make an appearance in some regions.

• Canning Strawberries

• Canning Blueberries

• Canning Cherries

• Canning Raspberries

• Canning Gooseberries

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July Jam, Jelly & Fruit Butter Recipes

Now’s the time for the classic summer jams—blueberry, raspberry, currant, cherry, and gooseberry. Tart fruits make the best preserves this time of year, and with the heat comes the satisfaction of lining your shelves with sparkling jars of jewel-toned jam.

• Gooseberry Jelly

• Black Raspberry Jelly (Seedless)

• Red Currant Jelly

• Muscadine Jam

• Elderberry Jelly

• Peach Jam

• Cherry Jam

• Tart Cherry Jam

• Saskatoon Jam

• Nectarine Jam

• Blueberry Jam

• Cherry Jelly

• Classic Raspberry Jam (Without Added Pectin)

Juice Canning Recipes

Fruit juices are one of the easiest canning projects for beginners, and July is the perfect time to preserve some sweet summer refreshment. Whether you're working with berries or stone fruit, homemade juice (or lemonade concentrate) makes a great shelf-stable drink for hot afternoons and holiday gatherings later in the year.

• Canning Grape Juice

• Blueberry Lemonade Concentrate

• Cherry Limeade Concentrate

• Berry Juice

• Watermelon Lemonade Concentrate

• Canning Lemonade

• Canning Limeade

• Cherry Limeade Concentrate

July Pie Filling Canning Recipes

There are more than 20 pie-filling recipes you can make at home for canning, and many are just coming into season in July.

• Cherry Pie Filling

• Raspberry Pie Filling

• Blackberry Pie Filling

• Gooseberry Pie Filling

• Currant Pie Filling

• Black Raspberry Pie Filling

Salsa Canning Recipes

Tomatoes and hot peppers are starting to roll in, and that means it’s time to break out the salsa jars. July is the perfect month for both cooked and raw salsas—whether you like a sweet-spicy combo or something with serious heat.

• 50+ Salsa Recipes for Canning

• Chipotle Mango Salsa

• Mild Jalapeño Salsa

• Tomatillo Salsa

• Chipotle Tomatillo Salsa

• Corn Salsa

• Pineapple Mango Salsa

• Canning Enchilada Sauce

July Vegetable Canning Recipes

You’ve waited all spring for this: full harvests of zucchini, green beans, sweet corn, and summer squash. Whether you’re pickling, pressure canning, or making relishes, there’s no shortage of summer vegetables to preserve in July.

• Canning Green Beans

• Corn (and Creamed Corn)

• Peppers

• Whole Tomatoes

July Pickling Recipes

Cucumber season is here in force, and with it come all the pickle variations you’ve been waiting for. July is also the best time for salsa-style pickles, fermented relishes, and anything tangy and crisp. Try a new style this month—spicy, sweet, fermented, or mustard-brined.

• Classic Bread and Butter Pickles

• Old Fashioned Lime Pickled Cucumbers (With Pickling Lime)

• Old-Fashioned Cucumber “Tongue” Pickles (VT Maple Pickles)

• Dill Pickle Spears

• Amish Chow Chow

• Corn Relish

• Russian Bear Claw Pickles

• Senfgurken (German Mustard Pickles)

• Pickled Green Beans

If you’re elbow-deep in cucumbers or facing down buckets of berries, hang in there—I’m right there with you. And if you’re working with something new or want to try a recipe you don’t see listed, just reply and let me know.

I’m always happy to point you toward a canning recipe that works—or help troubleshoot something you’re experimenting with.

Leave a comment

Happy Canning!

-Ashley at Creative Canning

(Ps. I also run the blog Practical Self Reliance, which has information on all manner of food preservation techniques (cheesemaking, salt curing, fermenting) as well as just about everything else you’d need to learn to be self-reliant in this modern world. It has its own substack as well, and you can subscribe to practical self-reliance separately as well. That newsletter comes out weekly and covers canning, as well as everything else.)

Fortunately, berries are perfect for canning. You can make jam, jelly, syrup, pie filling, juice, or just can them whole in syrup. Some are high in natural pectin, others need a little help, but they all preserve beautifully with just a few ingredients and a water bath canner.

Berry Jam & Jelly Recipes

Berry jam is where many home canners get their start. These recipes range from simple, no-pectin versions to blends that highlight seasonal pairings and specialty berries you won’t find in stores.

• Old-Fashioned Strawberry Jam (No Added Pectin) – Simple, classic, and foolproof.

• Blackberry Jam (No Added Pectin) – Rich and deeply flavored, with just three ingredients.

• Blueberry Jam (Without Added Pectin) – A soft-set spread that keeps the full flavor of fresh blueberries.

• Black Raspberry Jelly (Seedless) – Deep, rich flavor with a smooth finish.

• Classic Raspberry Jam (Without Added Pectin) – Bright and tangy, perfect for beginners.

• Blueberry Rhubarb Jam – A sweet-tart combination that balances beautifully.

• Haskap Jam – Made with honeyberries, this one is bold, fruity, and uniquely northern.

• Saskatoon Jam (Serviceberry) – A wild-foraged favorite with a flavor like almond and blueberry.

• Thimbleberry Jam – Fragile and highly seasonal, this one is worth every minute.

Berry Pie Fillings

Pie filling is one of the best ways to preserve the bulk of a berry harvest. These recipes are fully thickened and ready to bake—just pour them into a crust and go.

• Strawberry Pie Filling

• Blueberry Pie Filling

• Raspberry Pie Filling

• Black Raspberry Pie Filling

• Blackberry Pie Filling

• Currant Pie Filling

Canning Whole Berries, Syrup & Juice

Not every berry needs to be turned into jam. Canning whole berries in syrup lets you preserve their shape and texture, while syrups and juices give you endless versatility for drinks, sauces, and baking.

• Canning Whole Berries (Almost Any Type) – A flexible method for freezing or water bath canning.

• Strawberry Syrup

• Blueberry Syrup

• Canning Berry Juice – Works for mixed or single varieties.

If your berry patch is overflowing or you scored a deal at the farmstand, these recipes will help you make the most of every pint.

And if there’s a berry you’re hoping to preserve but don’t see listed here, just leave me a note in the comments and I’ll help you find a tested recipe for it.

Leave a comment

Happy Canning!
Ashley at Creative Canning

All you really need is a stock pot deep enough to cover your jars with water, a few basic tools, and a reliable recipe.

Once you get the hang of it, you’ll be amazed at how easy it is to make your own jam, preserve extra fruit, and stock up on favorite condiments and gifts.

Water Bath Canning Basics

If you’re just getting started with canning, water bath canning is the easiest and most approachable method. It’s ideal for preserving high-acid foods like fruit, jams, jellies, pickles, and most tomato-based salsas and sauces. You don’t need any special equipment beyond a deep pot with a lid, a few canning jars, and a way to keep them lifted off the bottom—like a round cake rack or even the metal rings from canning lids tied together.

The process is simple: you fill clean jars with hot food, seal them with canning lids and rings, and boil them in water deep enough to cover the tops by at least 1 inch. That boiling water creates a vacuum seal as the jars cool, which makes them shelf-stable for long-term storage. There’s no need for pressure canning here—just a good rolling boil and a trusted, tested recipe.

A few things to keep in mind:

• Only use tested recipes that are high in acid or properly acidified (like pickles or tomato sauces).

• Always adjust your processing time for altitude.

• Don’t reuse canning lids—they’re single-use only.

• Let jars sit undisturbed for 12 to 24 hours after canning to ensure the seal sets properly.

If you'd like a full step-by-step breakdown of how to do it (with photos, tips, and troubleshooting), check out my detailed guide:

Beginner’s Guide to Water Bath Canning – Everything you need to know to get started, all in one place.

What’s the Difference Between Water Bath and Pressure Canning?

Water bath canning is used for high-acid foods, which naturally prevent the growth of harmful bacteria. This includes most fruits, jams, jellies, pickles, fruit syrups, and acidified tomato products (like salsa with added lemon juice).

Pressure canning is required for low-acid foods like vegetables, meat, poultry, beans, and soups. These foods must be processed at higher temperatures than boiling water can provide to ensure safety.

As a rule of thumb:
If it’s sweet, fruity, or vinegary—it’s probably safe for water bath canning.
If it’s savory, meaty, or starchy—it needs to be pressure canned.

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Beginner-Friendly Canning Recipes

These are some of the best first recipes for new canners—simple ingredients, straightforward instructions, and a high success rate. They’ll give you the foundation you need to start filling your shelves with confidence.

• Old Fashioned Strawberry Jam (No Added Pectin) – Just berries, sugar, and lemon juice.

• Pickled Dilly Beans – Crisp and tangy, with a classic garlic-dill flavor.

• Canning Whole Berries – Preserve any berry in syrup or juice—no pectin or thickener needed.

• Corn Relish – Sweet, tangy, and packed with crunch. Great with grilled foods.

• Canning Applesauce – No added sugar required, and it’s as easy as peeling and simmering.

• Grape Jelly – A classic for beginners, with a bright, sweet flavor.

• Bread and Butter Pickles – A staple for sandwiches and snacking.

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Troubleshooting Tips

If something doesn’t go quite right with your first canning batch, don’t worry—it happens to everyone, and most issues are easy to fix.

• If a jar doesn’t seal, you can reprocess it within 24 hours or just store it in the fridge and use it within a few weeks.

• If your jam or jelly doesn’t set, let it sit for a few days—it often firms up with time. If not, you can recook it with a bit more pectin or use it as a syrup for pancakes, yogurt, or drinks.

• If you're unsure whether a recipe is safe, don’t guess—stick with tested recipes from trusted sources, and feel free to ask questions.

Canning is a skill you build with practice, and small setbacks are just part of the learning curve. You’ll be filling your shelves with confidence in no time.

If you’re just getting started or brushing up on the basics, you’re in the right place. Water bath canning opens the door to all kinds of preserving projects, and once you get going, it’s hard to stop.

Leave me a note in the comments if there’s a recipe you’re looking for or something you want help with—I’m happy to help you find a safe place to begin.

Leave a comment

Happy Canning!
Ashley at Creative Canning

Every week I send out new recipes, tips, and inspiration—but today, I’m flipping things around. I want to hear from you.

Are you here for the old-fashioned favorites like jam and jelly? Dreaming about putting up pickles, sauces, or salsa? Or are you deep into pressure canning and looking for more hearty meals in a jar? Maybe you're still figuring out where to start, and that’s totally okay, too.

Whatever your canning style or skill level, I’d love to know:

What are your biggest canning questions? What would you love to see more of on Creative Canning?

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Click that comment button and let me know what you're preserving, what you're curious about, or what you wish someone would just walk you through step-by-step. Whether it's a new recipe, a technique you’re unsure about, or even just your favorite fruit that you want to can this season—I’m here to help.

I read every single message and I’ll do my very best help you find the answers to your preserving questions. Your replies help shape what I share next. So hit the comment button below and tell me how I can help!

Leave a comment

Happy Canning,

Ashley at Creative Canning

PS. If you have made any of my recipes on CreativeCanning.com could you please take a minute to leave a recipe review? Google relies on your honest reviews to help guide search results, and your feedback helps get these safe, tested canning recipes out there to the world (and helps me improve things over here). Thank You!