Canning sauerkraut is an easy way to preserve cabbage right on the pantry shelf. While plain cabbage is not approved for canning, it can be put up in a simple water bath canner once it’s made into sauerkraut.
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Water Bath Canning
Wild Grape Jelly
Old-Fashioned Green Tomato Jam
Green tomato jam is an old-fashioned treat, and a tasty way to use green tomatoes at the end of the season. Made with under-ripe tomatoes, it has a unique flavor that’s surprisingly delicious.
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Thimbleberry Jam
Thimbleberry jam is one of the simplest ways to preserve thimbleberries, and it comes together in minutes with just a few ingredients.
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Nectarine Jam
Nectarine jam is incredibly easy to make with just a few ingredients. Unlike peach jam, there’s no peeling required and no added pectin either.
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50+ Pickle Recipes (from Asparagus to Zucchini)
Pickling recipes go way beyond simple cucumber pickles! Learn how to pickle vegetables of all types, made with vegetables from Asparagus to Zucchini. Believe it or not, you can also pickle fruits, so I’ve included fruit pickling recipes as well.
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Canning Zucchini in Pineapple Juice
Canning zucchini in pineapple juice is a unique way to preserve zucchini, and is one of the few USDA-approved recipes for canning zucchini at home. Zucchini pineapple or “mock pineapple” is a delicious tropical snack, and it’s wonderful in baked goods (or eaten right out of the jar).
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Canning Strawberry Juice
Canning strawberry juice is a delicious way to preserve a bumper crop of strawberries, and it’s perfect for adding amazing strawberry flavor to drinks and desserts later (without the seeds).
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Apricot Jam
Corn Cob Jelly
Corn cob jelly is a tasty way to use leftover corn cobs, and it results in a sweet spreadable jelly with incredible corn flavor. Get one more use out of your corn cob discards before they make their way to the compost or chicken coop.
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