Canning
Welcome to the Canning category—your resource for learning how to preserve food safely and confidently. Whether you're water bath canning sweet jams or pressure canning low-acid vegetables, these tutorials and recipes offer everything you need to get started and build a stocked pantry from your harvest.
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Zesty Dill Pickles: A New Classic Recipe
Don’t be going and getting too impressed after I tell you this, but…I did win 1st place at the county fair with these Zesty Dill Pickles. I just want you to know that when you’re deciding if you want to try it or not. 😆 After trying many different pickle recipes over the last several years, this zesty dill pickle…
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How To Easily Make Pressure Canned Green Beans From Your Garden
Green beans are one of the easiest vegetables to pressure can because you don’t need many ingredients! Grab your green beans & canning salt and you will be ready to go. Green beans are one of the first pressure-canning recipes I tried a few years ago and we’ve been enjoying green beans from the garden ever since. Read on to…
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Simple and Delicious No Pectin Strawberry Rhubarb Jam Recipe
No Pectin Strawberry Rhubarb Jam is one of the simplest, most flavorful ways to preserve early spring fruit. Strawberries and rhubarb are a classic combination — sweet, tart, and perfect for jam. I love that this recipe uses just a few basic ingredients and lets the fruit shine. After long Northern Illinois winters, the first rhubarb leaves feel like a…
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Preserve & Savor: Pressure Canned Chicken Soup Made Simple
This Pressure Canned Chicken Soup recipe is so flavorful and really easy to put together. The best part about pressure canning your own chicken soup is that you control each ingredient that goes into it and there will be no surprises. No artificial ingredients or preservatives! You can add veggies from your garden or farmers market and put home or…
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How to Make Lilac Jelly
Lilacs mean spring to me and I cannot get enough of their sweet smell! I knew I wanted to make Lilac Jelly. Last year after the lilacs were all done in my area, I saw someone post a recipe for a cake with lilac blossoms. My mind was blown because I did not realize lilacs are edible! Fast forward to…
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How to Make Homemade Canned Strawberry Rhubarb Pie Filling
If you love rhubarb and would love to enjoy it all year long, you need this Canned Strawberry Rhubarb Pie Filling. Since I started making it, we started enjoying homemade pies and crumbles all year long. When you can the pie filling, all you have to do to make your dessert is dump it in a crust or crumble and…
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How to Make Cran-Raspberry Jam using Cranberry Juice
Cran-raspberry jam with cranberry juice is a sweet-tart twist on a classic fruit spread — and it’s surprisingly hard to find! After coming up short in my search, I decided to create my own version, and it turned out even better than expected. The tart cranberry juice adds a bright pop to the raspberries and gives this jam a nostalgic…
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How to can Blueberry Pie Filling to Use All Year
A few years ago, I learned how to make and can pie filling, and I will never turn back! Try this Blueberry Pie Filling and I promise you will be so happy you did. I’ve made pies, bars, turnovers, and crisps, and they were all so easy with the canned fillings. Grab this easy recipe while blueberries are in season…
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Easy Three Ingredient Low Sugar Thimbleberry Jam Recipe
If you’ve been searching for a low-sugar thimbleberry jam recipe, you know how rare these wild berries—and reliable recipes—can be. Thimbleberries have a bright, tart flavor and soft texture that makes them perfect for jam, but their naturally low pectin content means they need just the right method to set. This recipe uses less sugar than traditional versions, so you…
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The Best 3 Ingredient No Pectin Black Raspberry Jam Recipe & The New Love of Your Life
If you’re looking for a no-pectin black raspberry jam recipe, you’ve come to the right place! Black raspberry season in Northern Illinois was in full swing last June, and we made the most of it with bars, jam, and pie. With about 7 cups of berries still in the freezer, I’m considering another pie or maybe some mini pies next.…
