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

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.

This handy reference sheet lists 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

If you’re more interested in jams, jellies and spreads, many have been already organized on this page: 100 Jams, Jellies & Marmalades.

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.

*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!


  • Spiced Apples: Apples are grated (including peels), ingredients include sugar, Ceylon cinnamon, ground ginger, freshly grated nutmeg, ground cloves, Citric Acid. From Mrs. Wheelbarrow’s Kitchen.


  • Herbed Pickled Asparagus: Yields 4 pints, ingredients include white wine vinegar, water, granulated sugar, pickling or Kosher salt, fresh oregano and fresh marjoram. From Small Measure.
  • Pickled Asparagus & Fiddleheads: Ingredients include thinly sliced onion, fresh asparagus, fresh fiddleheads, white wine vinegar, water, sugar, mustard seeds, coriander seeds, black peppercorns, whole allspice, dried chilies, pickling or Kosher salt. From Backyard Farms.
  • Pickled Asparagus With Lemon: Yields 6 – 12 oz jars. Ingredients include white vinegar, water, pickling salt, mustard seeds, peeled garlic cloves, sliced & seeded lemon. From My Pantry Shelf.
  • Pickling Asparagus: Made with asparagus spears, white wine vinegar, water, dill seed, chili flakes, sea salt, sliced shallot, sliced garlic and wild garlic flowers (optional). From Laundry Etc.
  • Pickled Asparagus: Yields 3 or 4 pint jars. Ingredients include distilled white or white wine vinegar (5% acidity), salt, slivered garlic, dill seed (optional), hot pepper flakes, whole allspice (optional), cumin seed (optional), coriander seed (optional). From The New York Times.
  • Pickled Asparagus: Yields approximately 2 pints, ingredients include thick asparagus tips (4″ long), rice vinegar (4% acidity), water, Kosher salt, sugar, pickling spice and peeled garlic cloves. From Piccante Dolce.
  • Spicy Pickled Asparagus: Yields 1 – 12 oz jar, ingredients include white vinegar, pickling salt, red pepper flakes, coriander seeds, mustard seeds, garlic cloves. From Sustainable Pantry.


  • How To Pickle Beets: Packed with a hot brine made of apple cider vinegar, sugar, whole cloves, whole anise berries and cinnamon sticks. From The Bower Family Happenings.
  • Pickled Beets: Yields 4 pints. Made with small beets, cider vinegar, sugar, water, small whole onions (peeled), pickling salt, caraway seeds and mustard seeds. From Planet Green.
  • Pickled Beets: Made with cider vinegar, brown sugar and beet juice (cooking water). From Brooke’s Food Blog.
  • Red or Golden Pickled Beets: (for refrigeration) Makes 2 quarts. Ingredients include coriander seeds, yellow mustard seeds, dill seed, whole allspice, fenugreek seeds, whole cloves, crushed red pepper flakes, fresh bay leaves, white wine vinegar, dry white wine, sugar and coarse salt. From Martha Stewart.
  • Pickled Beets: Beets are cooked until fork tender then packed with a boiling sugar and vinegar mix. From Sense and Simplicity.
  • How To Make Pickled Beets: Beets are cooked, drained and skins are rubbed off before packing with brine (white vinegar, water, granulated sugar and pickling spice). From Playing In The Dirt.



  • Vietnamese Carrot & Radish Pickle: Ingredients include white vinegar, filtered water, sugar, grated ginger, julienned carrots, julienned dense radish (daikon or watermelon), whole star anise. From Married…with Dinner.
  • Pickled Dill Carrots: Yields 5 pints, made with dill seeds, garlic cloves, water, vinegar and pickling salt. From Craving Greens.
  • Spicy Pickled Carrots: Yields 5 pints. Made with 4 lbs. of carrots, water, white vinegar (5% acidity), apple cider vinegar (5% acidity), kosher salt, garlic clovers, sliced jalapeno (1 slice per jar), brown mustard seeds, celery seeds, coriander seeds, allspice berries, ground allspice, turmeric. From Hitchhiking to Heaven.
  • Canning Carrots: Yields 7 pints. Ingredients include white vinegar, filtered water, pickling or canning salt, garlic cloves, fresh dill heads (or dried dill seeds), hot pepper flakes (optional) and 1-inch sticks of peeled carrots. From Local Kitchen.
  • Spicy Pickled Carrots: Made with fresh, peeled carrots, distilled white vinegar, water, sugar, canning salt, dill seed, garlic cloves and hot pepper flakes. From Well Preserved.
  • Pickled Carrots With Habanero: Yields 12 pints. Ingredients include 10 pounds of multi-colored carrots (cleaned and quartered), cider vinegar, water, salt, honey, coriander seeds, black pepper, sprigs of thyme and habanero slices. From Winebook Girl.


  • Pickled Cauliflower, Carrots & Red Bell Pepper: Yields approximately 3 pints, ingredients include coriander seeds, black or brown mustard seeds, cumin seeds, cider vinegar, crushed & peeled garlic, fresh ginger, yellow onion, sugar, Kosher salt, black peppercorns, ground turmeric, crushed red pepper flakes, cauliflower florets, sliced carrots and diced red bell pepper. From Fine Cooking.
  • Pickled Cauliflower: Makes 4 quarts, ingredients include coriander seeds, fennel seeds, mustard seeds, dried hot chilies, dried thyme, white vinegar, water and pickling or Kosher salt. From Hunter Angler Gardener Cook.
  • Pickled Cauliflower: Ingredients include coriander seeds, turmeric, cumin seeds, black mustard seeds, bay leaves, dried chile de arbols (split), carrot, red onion, white wine vinegar (at least 5% acidity), sugar and Kosher salt. From Saveur.


  • Preserved Cherries: Ingredients include pitted Bing cherries, water, salt, sugar, lemon juice, almond extract. Process in a water-bath canner for long term storage. From The Washington Post.
  • Cherries In Wine: Yields 4 pints, ingredients include red wine, sugar, orange juice, whole cloves, orange zest and pitted Bing cherries. From Orange County Register.
  • Pickled Sour Cherries: (refrigerate for up to one year) Ingredients include white vinegar, water, sugar, peppercorns, bay leaves, sour cherries. from David Lebovitz.
  • Pickled Cherries with 5 Spice Blend: (refrigerate) Yields 2 quarts, ingredients include sweet or sour cherries (stems and pits intact), cherry vinegar or red wine vinegar, sugar, salt, Szechuan peppercorns, cinnamon sticks, bay leaves, star anise, whole cloves and whole fennel seeds. From She Simmers.



  • Fig Pickles: Yields about 8 pints. Ingredients include sugar, water, vinegar, cinnamon, whole allspice and whole cloves. From National Center for Home Food Preservation.

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

  • Hot Dilly Beans: Ingredients include cayenne pepper, whole garlic cloves, heads of dill, distilled vinegar, pickling or Kosher salt and water. From Lori’s Lipsmacking Goodness.
  • Lemon Spiced Bean Pickle: Makes 3 pints, ingredients include green beans (or a 50/50 mix of green and yellow beans), cider vinegar, water, pickling salt, granulated sugar, pickling spice, lemon rind. From Sidewalk Shoes.
  • Canning Green Beans: Pressure canning: tightly packed jars of fresh green beans are topped with salt then boiling water poured over to fill jars (cold pack method), sealed then processed in a pressure canner. From Krista’s Kitchen.
  • Lemon Rosemary Pickled Green Beans: Makes 6 half-pints, ingredients include water, white wine vinegar, kosher or pickling salt, sugar, garlic cloves, rosemary sprigs and strips of lemon zest. From The Washington Post.
  • Pickled Green Beans: Makes 10 pints, ingredients include crushed red pepper flakes, mustard seeds, dill seed, garlic cloves, vinegar, water and salt. From Homestead Revival.
  • Dilly Beans: Ingredients include trimmed green beans, cayenne pepper, dill seed, garlic cloves, white vinegar, water and pickling salt. From Food in Jars.

Yellow String Beans or Wax Beans:

  • Sweet & Sour Wax Beans: Makes 4 pints. Ingredients include 1-inch pieces of wax beans, white vinegar, sugar, celery seed, ground ginger, dried summer savory or basil, bay leaves. From The Crispy Cook.
  • Pickled Yellow Wax Beans: (single jar, store in refrigerator) Ingredients include garlic cloves, coriander seed, small hot chili, black peppercorns, bay leaf, white wine vinegar or apple cider vinegar, dry white wine, water, Kosher salt and sugar. From The Amateur Gourmet.


  • Golden Crunchy Pickled Onions: Yields 12 pints. Onions are sliced into 1/4″ thick rings and packed with cloves, peppercorns, mustard seed and celery seed. Syrup ingredients include vinegar, water, sugar, salt, turmeric and cinnamon. From Foodie With Family.
  • Sweet Onion Pickles: Ingredients include thinly sliced red onions, apple cider vinegar, water, Kosher salt, sugar, white mustard seed, peppercorns and coriander seed, celery seed, caraway seed, cloves and a bay leaf. From Voodoo & Sauce.


  • Brandied Peaches: Makes 2 pints, peaches are packed with syrup (water and sugar) then topped with brandy. From The New York Times.
  • Peaches In Lavender Syrup: Yields 6 quarts and made with white peaches, water, sugar (to make a light syrup) and dried lavender flowers. From Saving The Season.
  • Spicy Bourbon White Peach Pickles: Makes between 2 and 3 half pint jars. Ingredients include granulated sugar, brown sugar, white vinegar, apple cider vinegar, bourbon, water, cinnamon sticks, fresh ginger root, red pepper flakes, yellow mustard seeds and cloves. From Leena Eats.
  • Georgia Pickled Ginger Peaches: Makes approximately 2 quarts, ingredients include vitamin C tablets (crushed), distilled white vinegar, sugar, knot of ginger (sliced into coins), cinnamon sticks, ground allspice and whole cloves. From Tigress Can Jam.
  • Niagara Peaches in Cardamom Vanilla Bean Syrup: Made with Niagara or medium-sized southern peaches, water, granulated sugar, vanilla bean and cardamom pods. From Piccante Dolce.
  • Texas Peach Pickles: Makes 6 to 7 pints, ingredients include small texas peaches (peeled, pitted and halved), lemon juice or crushed vitamin ca tablets, distilled white vinegar, organic cane sugar, knob of ginger (peeled and left whole), whole cloves, whole allspice and cinnamon sticks. From The Cosmic Cowgirl.
  • Rum & Syrup Packed Peaches: Ingredients include white sugar and water for a light syrup and a tablespoon of rum per 1 litre jar. From Putting Up With The Turnbulls.
  • How To Can Peaches: Yields about 32 pints and made with a bushel of peaches, sugar and water (for syrup). From Shiny Cooking.


  • Vanilla Pears: Ingredients include sugar, water, cinnamon sticks, whole vanilla beans and whole cloves. From Stitch and Boots.
  • Canned Pears With Star Anise: Ingredients include syrup (1:2 sugar, water), lemon juice and star anise. From Doris and Jilly Cook.
  • Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Makes about 14 quarts or 28 pints. From Straight from the Farm.
  • Belgian Pears: Pears are simmered several hours with white granulated sugar and white wine vinegar before packing in jars. From The Cottage Smallholder.
  • Canned In Vanilla Syrup: Yields 4 quarts, made with citric acid (or lemon juice), firm Bartlett pears, sugar, water, vanilla bean, peppercorns and brandy (optional). From Put Up or Shut Up.
  • Canned Pears: Gives tips for canning firm pears vs. ripe, soft pears. Made with lemon juice, medium syrup (water and sugar). From Mostly Foodstuffs.
  • Mulled In Red Wine: Yields 2 (32 ounce) jars. Granulated sugar, dry red wine, lemon juice, handful of cloves, cinnamon stick and star anise. From Creating Nirvana Today.


  • Sugar Snap Pea Pickles: (refrigerate) Yields 1 pint, ingredients include distilled white vinegar, cold water, canning salt, turbinado or raw sugar, sliced garlic cloves, red pepper flakes, white peppercorns, mustard seeds, coriander seeds and sugar snap peas with strings removed. From eat.repeat.
  • Pressure Canning Peas: Fresh garden peas are shelled, packed in jars and topped with salt and boiling water. Processed in a pressure canner (basic instructions plus video tutorials). From Homestead Acres.


  • Savory Pickled Peppers: Ingredients include white vinegar, water, sugar, olive oil, diced onion, diced carrots, peppers, dried oregano, bay leaves. From The Kitchn.
  • Fire Roasted Peppers In Red Wine Vinegar: Yields 3 pints. Made with sweet peppers (first charred on a hot woodfire or beneath the broiler), red wine vinegar, water, sugar, non-iodized salt, whole garlic cloves and good olive oil. From Saving the Season.
  • Pickled Hot Cherry Peppers: Yields 2 quarts and 1 pint, ingredients include hot cherry peppers, garlic cloves, bay leaves, whole black peppercorns, white-wine vinegar, water, sugar and coarse salt. From Martha Stewart.
  • Pound of Pickled Peppers: Ingredients include both sweet and hot peppers (such as banana, fresno and jalapeno), an onion, cider vinegar, water, sugar, salt, bay leaf, coriander, cumin seeds, dried oregano, garlic cloves and black peppercorns. From Sippity Sup.


  • Whole Plums In Honey Syrup: Made with honey, water, cinnamon sticks, a vanilla bean and star anise. From Food In Jars.
  • Canned In Syrup: Whole plums are packed in a medium syrup (2:1 water, sugar) and processed in a hot water bath. From Mostly Foodstuffs.


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:

  • Chunky Zucchini Pickles: Yields 6 (500mL) jars. Ingredients include finely chopped onions, pickling or canning salt, granulated sugar, Clearjel (or cornstarch), dry mustard, ground ginger, ground turmeric, water, white vinegar, red bell pepper. From Putting Up With The Turnbulls.
  • Pattypan Pickles: Yields 2 pints. Made with pattypan squash or a mix of yellow & green zucchini, pickling salt, garlic cloves, fresh ginger, lemon zest, black peppercorns, coriander seeds, chile flakes, dried Thai pepper. Brine: water, white vinegar, cider vinegar, pickling salt and raw sugar. Processed in a boiling water bath. From Local Kitchen.
  • Canned Squash or Pumpkin: (pressure canning) Squash or pumpkin is cubed then blanched, packed in jars then topped with boiling water before processing. From Your Home Kitchen Garden.
  • Pumpkin Pickles: Made with lemon, sugar, cider vinegar, fresh ginger (peeled and finely chopped), cinnamon sticks, black peppercorns, salt, sugar pumpkin. From Reader’s Digest.


  • Radish Relish: (can be stored for up to one year) Ingredients include distilled white vinegar, sugar, Kosher salt, whole coriander, cumin seed, yellow mustard seed, shredded radishes (2 pounds), diced onion, a knob of ginger (peeled and grated), minced garlic cloves. From Baking with Lisa.
  • Pickled Radishes: (refrigerate) Yields 1 pint, ingredients include red wine vinegar, granulated sugar, water, salt, yellow mustard seed (or brown), dash of coriander, whole black peppercorns and a dried bay leaf. From Canning with Kids.


Click To See More Tips & RecipesTo remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step}

  • Tomatoes Packed In Water: Instructions for both raw-pack and hot-pack methods, canned with bottled lemon juice or citric acid and salt (optional). From The Bitten Word.
  • Canning Crushed Tomatoes: Makes about 4 quarts, tomatoes are peeled first, cut in quarters, mashed and heated before canning (with either citric acid, bottled lemon juice or 5% acidity vinegar). From Hippo Flambe.
  • Canning Roasted Tomatoes: First roasted (tomatoes, garlic, rosemary, thyme, olive oil) then canned (lemon juice or balsamic vinegar).
  • Grandma’s Canned Tomatoes: Yield is 4 quarts, made with tomatoes (3 lbs for each quart you want to make), Kosher salt and lemon juice. From food52.
  • Canning Tomatoes: This recipe includes packing tomatoes with herbs, chiles, spices (optional). From Chow Times.
  • Canned Tomatoes: Makes 4 quarts or 8 pints, use plum or small Jersey tomatoes, coarse salt and citric acid. From Whole Living.
  • Pickled Green Tomatoes: Try Romas, grape or cherry tomatoes, canned with garlic, olive oil (optional), pickling spice, spicy peppers, fresh dill and powdered alum. From Andrea Meyers.
  • Pickled Green Tomatoes: Ingredients include jalapeno chile, cumin seeds, peppercorns, celery seed, dill seed, minced garlic, white vinegar and sea salt. Makes 2 pints or 1 quart. From Homesick Texan.
  • You’ll find a few recipes for canning salsa here.
  • Looking for ways to use up a bounty of green tomatoes? See this list here.

Related Posts


    • sherry fries

    you do not have the recipe for corncob jelly—i have found it to be a tasteful variance on fall jelly making

    • Rosana

    I am on the way to being financially better and am watching every penny (sounds better than am broke and stingy!) I have a crab boil from a food bank dated best by Oct 27 2006. It contains mustard seed coriander seed cayenne pepper bay leave dill seed allspice time good for (last three words and I found you). For how long could I still use it for? Herbs were still good that were found in the Egyptian tombs, so I am thinking I can still use and it would be alright. I have next to no time to cook, but would it be alright to make a soup out of it? I want to make sauerkraut and have broccoli growing in the garden I planted a couple of weeks ago I can also can. I have never canned before.

      • Victoria

      I have crab boil that is outdated as well and I still use it because that pack goes a long way. It depends a lot on how you store it. I keep mine in a cool dry place sealed well. Every time I use spices for the first time in a while I pour it out on a saucer and inspect it. I look for any growth like mold and make sure there are no insects. I have had fruit flies gain access to my sealed containers before. Always, If in doubt, throw it out! You don’t want to make yourself or anyone else sick. It is cheaper to just re-buy the ingredient. And I am speaking from about the tightest food budget you can imagine to sustain myself, my husband and two kids.

    • Gale Head

    I’m looking for a recipe for canning dry beans. Pinterest has quite a few, but i’m havning trouble bring up the sites. I need a detailed instruction on how to prepare the beans (all kinds), size of bottles, how much water and pressure canning times.

      • Donna Webb

      I put 1/2 cup of dry beans in a pint jar (1/4 tsp salt optional) fill jar with boiling water. I pressure can it at 15 lbs (which is what I pressure everything at—I’m at high altitude) and cook for 90 minutes. I’ve tried pinto, kidney and white northern beans. They all work the same. Very easy and they come out great!

      • Cindy Martin

      Simple rule of thumb- no matter whether you use pint or quart jars, sort your beans, removing any pebbles or dirt. Fill container 1/3 full of beans and fill rest of the way with water leaving 1″ headspace. Process 10 pounds of pressure for 90 minutes in pressure canner.

        • D Duncan

        Also pressure would depend on altitude.

      • erika

      Clean and wash dry beans, soak overnight with plenty of water. I do 16 pounds at a time, and can those in either pint or quart jars. All have to be canned in a pressure cooker @ 10pounds of pressure,for 40minutes,

      cook soaked beans for an hour, fill in jar with 1tsp salt for quarts and 1/2 tsp for pints. fill to within one inch and cover with either hot bean juice or hot water. Clean rim of jar and seal, pressure cook for 40 minutes at 10 pounds of pressure.

    • Janell Ramey

    I’ve canned dry beans as well as soup including the beans. You must soak and cook the beans first (directions on the bag). Then fill pints or quarts to 1 inch from top with beans and liquid to cover. Salt is optional. Stir to remove bubbles. Wipe rim. Heat flat lid in water. Process at 10 pounds (pints 75 min; quarts 90 min) Ball Blue Book guide to preserving (sold at Walmart) is a good guide. For soup you must adjust time for the longest requird time depending on your ingredients.

    • Kim Lippy

    You need not par-boil nor soak your dry beans prior to canning. Cal Hollis’ method in Issue 125 of Back Home Magazine. He puts 1 1/2 cups washed DRY beans in a quart jar or 2/3 cup in a pint, then adds any spices or ham and fills the jar, leaving 1 inch of headspace, with boiling water. Pints are processed at 10 pounds for 75 minutes and quarts for 90 minutes, the same as soaked dry beans. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary.

      • D Duncan

      To be safely canned ALL dry beans should be presoaked.

    • Jean-Francois Dorion

    Do you have one (or two) for mushrooms ?

    • ken

    i’m looking for a recipe for bread & butter pickles

      • NancyB

      This is from Putting Food By, 2d Edition, 1975. I’ve been using it for 28 years.

      6 pounds medium cucumbers
      1 1/2 cups sliced onions
      2 large garlic cloves, left whole
      1/3 cup canning salt
      2 trays of ice cubes or crushed ice
      4 1/2 cups sugar
      1 1/2 teaspoons turmeric
      1 1/2 teaspoons celery seed
      2 tablespoons mustard seed
      3 cups white vinegar

      Wash the cucumbers thoroughly; drain; cut unpeeled cucumbers into 1/4″ slices. In a large bowl, combine the cucumber slices, onions, garlic, and salt; cover with the crushed ice, mix thoroughly and let stand for 3 hours. Drain off the liquid and remove the garlic. (I also rinse to get some of the salt off.)

      Combine the sugar, spices, and vinegar and heat just to a boil. Add the cucumber and onion slices; heat 10 minutes. Pack loosely in clean, hot pint jars, leaving 1/2 inch headroom. Adjust lids; process in boiling water bath for 10 minutes. Remove and let cool. Makes 7 pints.

    • Paula Trice

    Looking for a reciepe for cherry tomatoes, have been overloaded with them this year.

    • Serena Miller

    We’ve had a lot of cherry tomatoes too this year and through trial and error have found that I can dry them in the grill. I use a pizza pan (mine have holes for circulation), slice the toms in half and lay cut side up. The inside of grill gets over 400+ degrees.I keep the lid down throughout all this. Usually within 3 days they are dried. Then they go into a jar immersed in olive oil. Then into the fridge.

      • Julie

      Three days in 400+ degrees? Wouldn’t they be burned to a crisp?
      This recipe needs more information!

        • D Duncan


    • Judy

    I have been canning spaghetti and lasagna sauce using homegrown tomatoes.
    Looking for more flavorful receipes. Any suggestions? (always use fresh
    spices, and can with/out meat)

    • Lorraine

    Do you have a recipe for canning gooseberries? I would appreciate it if you would share it with me. Thanx


    I want to bottle and sell fresh seasonings without adding any preservatives, need a suggestion how to do this.

    • Sara

    I can lots of thing every year, one of my favorite things to can is pumpkin bread! Spray the pint jars with Pam , fill 1/2 full with batter, place the jars on a cookie sheet in a preheated 350 oven and bake til they test done. Remove one at a time and wipe the rims and seal with clean lids and rings. As they cool they seal up and last for years! I have one that I keep just to test the shelf life…..5 years and counting!

    • Gordy

    I have been looking for a Tomato Jam recipe for years. As I grew up, ma had made some with a cinnamon stick inside. It wasn’t thick but not thin either. She only made it one year. Being under 10 years old, I remember it, but not how to make it. Any Suggestions ?

      • Debbie

      Sure-jell has a recipe in their box of pectin. Also, Ball Blue Book has a

    • Luc Bourdin

    I could not see how to pressure can plain shallots.
    Could somebody give me the basic , as I use pressure canning quite a lot for other vegetables.
    Thank you.

    • phyllis

    love seeing the recipes

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