Our Best Canning Recipes

Strips of lemon peel give this tangy preserve a delicious bitter edge.

Be sure to use small pickling cucumbers, which have fewer seeds and crisper texture than English or salad cucumbers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

For an appetizer, serve this melange of spices and tiny pickled tomatoes with a sliced baguette.

To remove pits from the dark sweet cherries used in this recipe, try a cherry pitter (available from cookware shops or catalogs). Otherwise, halve the cherries, then pry the pits out with the tip of a knife.

Dilly Beans are a farmhouse staple and common to old preserving books. They're equally happy as part of a relish or antipasto tray or at a picnic with burgers and brats. This recipe is from Urban Roots in Springfield, Missouri. 

We love the sweet heat of this sunny salsa. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Tomato plants gone wild? This giant batch of salsa will help deplete the vines.

Top breakfast staples like French toast, waffles, yogurt or oatmeal with syrupy cinnamon- and nutmeg-infused nectarines.

Slather this jam on toast with cream cheese, and your breakfast will taste like a dessert.

Look for Hungarian hot wax peppers at farmers markets or sub banana peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

This recipe from the Peach Barn Cafe in Alto Pass, Illinois, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them.

Don't let any hard, unripened tomatoes go to waste! Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. The relish keeps well in the fridge for 1 week, but if you like, it can be canned for longer storage or to be given as gifts.

We've packed a bushel of veggies into this tangy Southern-style relish. Serve it alongside ham and beans or pork chops-and don't forget the corn bread!

Lemon, nutmeg and walnuts add layered flavor and texture to this unusual jam, which uses both peaches and cantaloupe. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

If you have a food processor, use it! This zingy relish requires lots of chopping. Try it on brats or burgers, or even with grilled chicken or pork chops. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

This eggplant-laden sauce is a hearty, meatless alternative to spaghetti sauce. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

This jam doesn't taste boozy; the white wine just deepens the flavor, like red wine in a stew. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

Any variety of ripe tomato can be used for this sweet and tangy spread. Try it on sandwiches, as a topping for fish or meats or as an accompaniment for a gourmet cheese board.

Allspice, cinnamon and cloves flavor these sweet-sour beets. If only large beets are available, quarter or chop them into chunks after peeling in Step 1.

Thanks to the thickener Clear Jel (available online), this unusual sandwich spread has a luscious, creamy consistency. If you want a milder taste, use 4 ounces of hot peppers and 4 ounces of mild peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

This jam is made with the fresh veggies you might find in salsa.