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80+ Recipes For Home Canning: {Fruits & Vegetables}

Today’s Recipe Hit List is a handy reference sheet listing dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted).

It's Satisfying To Stock Up The Pantry

It's Satisfying To Stock Up The Pantry With Canned Goods

This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for.

If you’re more interested in jams, jellies and spreads, many have been already organized on other pages here (with some fruit butters and sauces referenced in the main alphabetical list below):

Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.

Freebie Alert: Label your freshly packed and sealed jars with these free printables [5].

*Some recipes are similar to each other but still included because of the tips, slight ingredient tweaks or quality of tutorial each has to offer. Have fun!

Apples:

Asparagus:

Beets:

Cabbage:

Carrots:

Cauliflower:

Cherries:

Cucumbers:

Figs:

Green Beans: (Plus a couple for yellow or wax beans)

Yellow String Beans or Wax Beans:

Onions:

Peaches:

Pears:

You’ll find recipes for Pear Butter here [58]. See more recipe ideas for using up pears here [59].

Peas:

Peppers:

Plums:

Potatoes:

These must be pressure canned (for safety) and there’s not much variation in prepping (wash potatoes, cube, pack in jars, top with salt and hot water then process). Here are a couple tutorials to get you started:

Pumpkin, Squash & Zucchini:

Radishes:

Tomatoes:

Click To See More Tips & Recipes [84]To remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step} [85]