As your garden produces, you need a way to preserve all that goodness. Try these pressure canning recipes to get started.
You can freeze, dehydrate or can your produce to store it for later use. If you decide to can your produce, you’ll need to know that low-acid vegetables like peas, green beans, peppers, and corn all need to be pressure canned to be safe.
Learning how to pressure can your garden produce isn’t hard, really. Some people have shied away from pressure canning due to fears of explosions, worry about proper recipes and general lack of know how.
If you need some help with getting started, you can go here for some “Pressure Canner 101” help. Once you are ready to pressure can, you will want some tried and tested recipes to help fill your pantry.
Here’s a list of some of my “go to” pressure canning recipes that are easy enough for a beginner, and are useful enough for the most seasoned of canning veterans!
Who likes fruit? Actually, who doesn’t like fruit? The world of fruits has a wide variety of shapes, colors, and, most importantly, flavors.
Fruits are also, somewhat unfortunately, seasonal which means you won’t always be able to get your favorite fruity treat – at least, not without paying an exorbitant amount of money. How do you get around this? Well, you harvest/buy and can your favorite fruits.
Pressure Canned Blueberries
Blueberries are popularly used in smoothies, pies, and ice cream, among other things. Unfortunately, depending on where you live, blueberries can be hard to come by either because the store-bought ones are expensive, or they don’t grow in your area.
That means you’re going to want to preserve them so that they hold for a long time and don’t end up taking up freezer space – which is where canning comes in.
You can preserve the berries and store them without giving up much storage space. If you’d like to take a crack at pressure-canning blueberries, you can click here to find out how.
Pressure Canned Apricots
Apricots have a lot of uses, from desserts, sauces, trail mixes, and side dishes/add-ons to savory meals; there’s no shortage of uses for apricots if you’ve got them.
Apricots are popular so you can often get them at local farmer’s markets for a great price if you don’t have an apricot tree of your own. Once you’ve got your apricots it’s a simple case of canning them. Here’s how you do it.
Cherries are popular for desserts, pies, and sauces. There are many, many uses for them, and a bit of creativity will add even more to an already extensive list.
Clean and pit each cherry for the best results and pressure can them. Once that’s done you store it in a cool, dark place for a year. Voila! You have preserved cherries to use on a rainy day.
Strawberries and cream, strawberry ice cream, strawberry smoothies, who doesn’t love strawberries? (Seriously who?)
This one is quite simple, clean the berries, toss them with sugar, boil them, and voila! Canned strawberries! Okay, you know you want to try this so here’s a great tutorial. Have fun!
Pressure Canned Strawberry Jam
Okay, I know it sounds weird, but you can actually can strawberry jam. This is done by cooking canned strawberries.
You have full control over what goes into your jam, so you don’t need to worry about pesky preservatives and potential allergens causing problems for you and your family. You can learn how to do this here.
Canned Apple Sauce
Apple sauce is commonly used at New Years, Christmas, and Thanksgiving meals to add a touch of fruitiness to the roast meat. It’s one of the easiest things to can and is ideal for beginners.
The best part about this is that because you’re making and canning the sauce yourself, you don’t need to worry about anything unwanted in your sauce; you control the ingredients. Try it, here’s how.
Like apricots, peaches are a popular item for desserts, trail mixes, and roast/savory dishes.
Peaches have a fairly short season where they’re ripe and tasty so when they are in season, it’s best to get them while you can.
Home canned peaches are great because you’ve got full control of the sugar level and other ingredients, so you don’t end up with something unhealthy by mistake. Learn to can peaches here.
Pressure Canned Apples
Apples are a popular treat! Readily available at most shopping centers and farmers markets for reasonable prices, you can use apples for many things including making apple sauce, apple pie/crumble, and making bird treats. Apple cider vinegar is another canning option. You can learn to can apples here.
Making Peach Jelly from Peelings
Making peach jelly is a nice treat and it’s close to the method of canning. It uses a lot of the scraps of the peaches – including the peelings. If you want to give this a try, here’s how to do it.
Making and Canning Peach Butter
Peach butter is super easy to make and easy to store, it also tastes great. You can put it on toast, scones/biscuits, and on desserts. The canning method of water bath canning makes preserving the butter very easy. Try it yourself and see what you think.
Blueberry jam, this recipe uses raw blueberries with a touch of honey for added sweetness and stickiness. It’s a sweet treat that goes well with anything and everything. Try it yourself if you don’t believe me.
Vegetables form another part of a healthy diet, which is why preserving them for later use can be very useful.
Sweet corn is something that you can get pretty much anywhere, and you can preserve it quite easily for long-term storage and use. Learn how here.
Pressure Canned Carrots
Carrots can be a bit tricky to grow so when you do get them, it’s important to preserve them properly if you want to have them for a rainy day.
Properly canned carrots can be added to roasts and other meals for a touch of extra flavor. You can learn to can carrots here.
Considering their small size, you wouldn’t think storing peas would be a problem. Put them in a bag and stick the bag in the freezer; sounds easy, right? Well, it is and it isn’t. What if you run out of freezer space?
Keeping in mind that your freezer probably has other things in it (i.e. steaks, roasts, etc.), you can only store so much before running out of space. This is where canning peas comes in handy, try it yourself and see how it works out.
Beets are great to store for long-term use – especially if you’re a fan of roasting them. They make a great addition to a salad or as a side dish and if you’re looking for a way to can them yourself, look no further. Here’s how you do it.
Canned Green Beans
Green beans are prolific growers providing several harvests in a season. Preserving them for later use after the harvest can be done a few ways but canning helps to maintain the flavor of the beans.
Canning works with both the bush and pole variants and you can find out how to do it here.
Tomatoes are a great addition to steak meals and toasted sandwiches (who doesn’t like toasted cheese and tomato?) – of course, they don’t last forever. If you want to lengthen the shelf life of these fruits, you should know how to do it. You can learn how here.
Canned Bell Peppers
Bell peppers are a popular garden item because they’re incredibly versatile. Their sweet flavor makes them a nice snack, but you can add them to salads and, if you feel like it, use them as pizza topping.
Canning bell peppers gives you great results when done correctly. You can learn to do it here.
Pressure Canned Eggplant
Eggplant is another prolific grower and will quickly take over your garden if you’re not careful.
If you end up with too much eggplant, that can cause problems – for one thing, they won’t last forever so you may end up with a large number of rotten plants which is obviously a problem.
Also, do you really want to eat eggplant practically every day? I didn’t think so, so here’s a way to preserve them for later.
Dry Beans and Quick Meals
Sometimes you just want something quick and easy to eat with little to no preparation needed.
Canned Dried Beans
You wouldn’t think dried beans need to be canned, but if you’re going to cook them for a meal, that’s going to take time – after all you still need water to cook with and it’s a process to get the beans ready for cooking.
That’s what makes canning dried beans great, it cuts down on the prep time.
Canned Pot Roast
Roasts are a popular meal for Sunday dinners, anniversaries, New Years, and Christmas. They also take an inordinate amount of time and effort to prepare. Wouldn’t it be great if there were a way to have a roast without wasting time?
Well, the good news is there is a way, this tutorial from Healthy Canning will take you through the whole process.
If you’re a chili fan, then you’ll be glad to know that there’s a way to store chili for use later as dressing or sauce. If you’re looking for a way to can chili, you can find one here at Beyond the Chicken Coop.
Soups, Broths, and Syrups, and More…
Soups and broths are perfect winter warmers for when you want a light, but filling meal.
When you’re looking for a base for your soups, broth is the usual starting point after you’ve canned beef or chicken.
Unfortunately, storage can be a bit intimidating for some. It’s not as hard as it seems, however, and once you get the hang of it you’ll be canning broth whenever you can.
Home Canned Soup
Soups are popular the world over and while instant soups are convenient, they just don’t taste the same.
That’s where homemade soups have the edge, they’re thick, filling, and flavorful. You can make whatever type of soup you want chicken, beef, sweet potato, and not have to worry about unpleasant preservatives. Try it yourself here.
Pressure Canned Chicken Soup
Chicken soup…the absolute icon of winter warmer meals for when you’ve got the flu – and with good reason. There’s nothing like a good bowl of chicken soup to lift your spirits.
Of course, making soup from scratch can be a lot of work; why not skip all that extra work by canning the soup as it’s made? Here’s how you can do exactly that.
Canned Ginger Syrup
Okay, this one is great for making a variety of things. You can make it for homemade sodas (i.e. ginger beer) as it doesn’t have the usual preservatives and sugar content found in the store-bought sodas.
If you’re not a soda fan, well you can still make it just because you like the flavor – it’s not like you really need a reason. If you like it, that’s reason enough. Of course, once it’s made you have to store it; this is where canning comes in handy.
Sauces and Meats
Canned Spaghetti Sauce
I don’t know anyone who doesn’t like spaghetti and this sauce is perfect for almost any Italian dish – pasta, pizza, pick your poison. It takes a while to make so you’ll want to store it properly.
Canning is a good, reliable way to store your spaghetti sauce for long-term storage.
Depending on the cut, beef can be very expensive. Of course, having the meat you need plus a bit extra is always useful – unless you can’t store it.
Well, the good news is that even if you have limited space, you can still store that extra beef by canning it.
Many homesteaders prefer to raise their own meat animals and birds so that they know exactly what’s going on with them before they’re processed. Since your freezer only has so much space, canning is a way to make sure nothing goes to waste.
I love a good old-fashioned burger every now and then but making them can be a bit of a schlep sometimes.
What if you could have the meat for the patties ready and waiting? Wouldn’t that make things easier? Of course, it would so here’s a tutorial from Creative Canning on how you do it.
Canning butter may sound a bit weird, but it can be done. There are a few reasons to do this; longer shelf life, no need to worry about storage in a cooler, and, best of all, you always have soft butter on hand. Here’s how to can butter.
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.
14 thoughts on “31 Pressure Canning Recipes to Can at Home”
Oh- thanks for sharing these! My grandma always canned items and I know it is definitely a budget saving tool so thanks for the info!
Your recipes seem yummy! I have canned, but haven’t tried pressure canning. Honestly I’m terrified of using a pressure cooker. When I was small, I remember my mom was cooking something in one and the lid exploded while I was in the kitchen. I’ve been traumatized ever since.
I have never tried canning before, but I don’t know why I didn’t get around to it when we have so much pears, apples and what not in our orchard and garden. I should try some someday. The only thing I did a year ago was making some Pear Butter and it was delicious and jarred some of them. I sure know nothing about canning and thanks for sharing. Your recipes sure do sound yummy.
I’ve only done water bath canning in the big pan, as our pressure canner broke. I’m still on the fence about buying a new one, as I keep promising the hubby our garden will be a huge success and then I kinda fail miserably. I really want to can salsa!
I have really been wanting to do this, and like you said, you have to start somewhere! Thanks for all the recipes. I really like these! Have a “happi” week! ~Jillene from inkhappi
If that’s your pressure canner in this pic, I love that it’s been used alot! 🙂 Canning has saved me a ton of money, and honestly I enjoy watching my backyard garden grow, and then getting to enjoy the harvest all year long.
Yes, that’s my canner 🙂 it gets a lot of use in our house…at least weekly!
This is a great round up of recipes. Thanks for sharing!
i love canning and just got a pressure canner for christmas. can I take a Crockpot recipe, and pressure can it?
without knowing the recipe you are using, its very difficult for me to say “yes”. There are a lot of factors in a recipe that can effect safety.
Learning to can could really be handy!!! My mama does a little bit of that.
hello I’m planning on pressure canning some lobster haven’t been able to find a recipe would it be the same as calms and other fish?
Although there are tested times for crab, fish and clams, I am not aware of any safety tests done on lobster.
I was wondering if I could can eggplant. I have a recipe for low carb eggplant mini muffins that we love. I made the muffins last year and froze them but the weren’t as good as fresh. I would like to can the eggplant in 1/2 or 1/4 pint jars and make them fresh in the winter. Any suggestions? Thanks