21 Small-Batch Canning Recipes You'll Want to Try (2024)

Home Recipes Techniques Preserving Canning

21 Small-Batch Canning Recipes You'll Want to Try (1)Caroline StankoUpdated: Apr. 23, 2021

    Save yourself hours in the kitchen and shelves of pantry space with these small-batch canning recipes. Each recipe is a preserve or uses a standard, freezer or fridge canning method, so you can try one out no matter your skill level.


    21 Small-Batch Canning Recipes You'll Want to Try (2)


    Cut down on the time and expense of traditional canning by trying one of these smaller-scale canning recipes. You’ll still get the preserving power and homemade taste of your go-to canning recipes without being stuck with the same flavor of jam for weeks on end. Each of the following small-scale canning recipes make just a few cans of jelly, jam, pickles or veggies each. New to canning? Make sure you read our canning 101 guide.


    Homemade Lemon Curd

    Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin

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    Best Ever Sweet Pickles

    I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

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    Taste of Home

    Pineapple Kiwi Jam

    Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It’s especially good slathered on biscuits. —Sondra Rogers, Columbus, Indiana

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    Spiced Pickled Beets

    With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana


    Green Tomato Jam

    As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.—Norma Henderson, Hampton, New Brunswick

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    Taste of Home

    I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon

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    Pickled Green Beans

    This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania

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    Fig Jam

    I have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts

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    Taste of Home

    Canned Nectarines in Honey Syrup

    Nectarines are in season for such a short time, you'll want to do whatever you can to extend the season. With this quick method for canning nectarines, you'll have delicious fruit all year long. —Taste of Home Test Kitchen

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    Taste of Home

    Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina

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    Pennsylvania Dutch Apple Butter

    You can spread this apple butter on thick and still enjoy a breakfast that's thin on calories. For a smoother texture, use tender varieties such as McIntosh or Cortland apples. —Diane Widmer, Blue Island, Illinois

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    Chunky Ketchup

    I created this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. It's so delicious and fresh-tasting. I gave some to our friends, too, and they enjoyed it on hamburgers and even stuffed peppers. —Susan Stahr, Driftwood, Pennsylvania

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    Taste of Home

    Pickled Peaches

    Fresh peach quarters soaked in vinegar, sugar and warm spices are a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin

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    Taste of Home

    Rose Petal Honey

    This delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.—Mary Kay Dixson, Decatur, Alabama

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    Mom's Pickled Carrots

    My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania

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    Taste of Home

    Bourbon Peach Jam

    Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. —Katie Ferrier, Houston, Texas

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    Rhubarb Raisin Marmalade

    At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta

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    Taste of Home

    The Best Marinara Sauce

    I developed this marinara sauce recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches—we’re talking 220-pounds-of- tomatoes huge—and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. —Shannon Norris, Cudahy, Wisconsin

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    Taste of Home

    Rhubarb-Cherry Chutney

    I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin

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    Originally Published: May 08, 2020

    21 Small-Batch Canning Recipes You'll Want to Try (21)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    21 Small-Batch Canning Recipes You'll Want to Try (2024)


    What foods are good for beginners to can? ›

    Foods such as fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters, are high acid with a pH level of 4.6 or lower, so they can be preserved by boiling water canning, which ensures the safety of the preserved produce by destroying harmful molds, yeasts, and some bacteria.

    Where can I get tested canning recipes? ›

    Examples of tested recipes can be found in canning cookbooks such as Ball's Home Guide to Food Preservation, So Easy to Preserve or recipes contained in pectin or other canning ingredients made by companies such as Mrs. Wages, Ball and Kerr (affiliated companies of Newell Home brands). ”

    What vegetables can be water bath canned? ›

    High-acid foods including most fruits, jams, jellies, pickled products, sauerkraut, preserves, salsa and acidified tomatoes can all be home canned using a water bath canner and a research-based recipe.

    How do you preserve a small batch of tomatoes? ›

    Wash, core, and cut tomatoes. Cook until soft. Press through food mill or sieve. Cool and pack into freeze jars or freezer boxes.

    What is the easiest thing to start canning? ›

    High-acid foods include fruits, pickles, tomatoes, sauerkraut, relishes, jams, jellies, salsas, marmalades, and fruit butters. It's the acidity of these foods—in addition to time in a boiling water bath—which helps preserve them safely without the use of high pressure.

    What is the best canning method for beginners? ›

    Water Bath Canning

    The combination of time and temperature destroys mold, yeast, and enzymes that cause spoilage while creating a vacuum seal. This canning method is recommended for produce and canning recipes including: Fruits and fruit juices. Jams and jellies.

    What foods should not be canned? ›

    Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.

    What method is not recommended for canning? ›

    Equipment and Methods Not Recommended

    Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage.

    What are the best dry canning foods? ›

    Dry canning can only be done with low acid, low moisture foods with no added oils. This is why dry canning items like flour, rice and beans is ideal. You need to take every precaution to not allow any moisture into the food you are canning or the jars.

    What is Amish canning? ›

    The Amish use several canning methods depending on the type of food, including the following: Boiling water bath: This method is best for highly acidic foods such as tomatoes. It involves submerging jars of food in boiling water, which kills bacteria and seals the lid.

    Can potatoes be water bath canned? ›

    Like many vegetables, potatoes are low-acid, which means they can't be processed in a water bath like pickles, jams or other canning projects with sufficient acidity. Instead, we look to pressure canning.

    Can tomato sauce be water bath canned? ›

    Safe water bath canning of tomato sauce requires the addition of a tablespoon of acid in the form of vinegar, lemon juice or commercial citric acid per pint of sauce to be certain that pH levels are safe.

    Do you have to peel tomatoes for canning? ›

    Yes, and it takes extra time. But it is important and time well spent for safely canned tomatoes. According to the National Center for Home Food Preservation, “Most bacteria, yeasts, and molds are difficult to remove from food surfaces.

    Is it OK to refrigerate tomatoes before canning? ›

    Refrigeration is not usually recommended for fresh tomatoes as it can cause flavor loss. You can, however, delay softening of “just-ripe” tomatoes by holding them for a short time in refrigerated storage.

    What are the best tomatoes for canning? ›

    Plum tomatoes like Roma, Amish paste, or San Marzano are both good choices. San Marzano has only two seed chambers, and both San Marzano and Amish Paste are less acidic than Romas which makes them a sweeter choice.

    What foods are good for pressure canning? ›

    Pressure canning is used to can foods with low acid levels including red meats, seafood, poultry, and low acid vegetables such as okra, carrots, green beans, asparagus, and spinach. Due to these foods having a natural acidic level that is too low to prevent growth of the heat-resistant spore-forming bacteria (C.

    What are the easiest veggies to can? ›

    The Best Vegetables to Can for Beginners
    • Learn about some of the best types of vegetables to can. Food preservation is easy. ...
    • Cucumbers. Cucumbers are a great stepping stone into the world of canning vegetables. ...
    • Green Beans. ...
    • Asparagus. ...
    • Tomatoes. ...
    • Beets.
    Sep 8, 2023

    What is the easiest fruit to can? ›

    Once you find your rhythm and recipe, you will quickly see how easy and straightforward the process is. Some favorite fruits to can are peaches, apples, apricots, berries, pears, and grapes. It is best to can the fruits soon after picking to preserve nutritional content.

    What are 5 of the best foods you could possibly eat? ›

    Top 10 Foods for Health
    • Water. Drink 8 to 12 cups of water daily.
    • Dark Green Vegetables. Eat dark green vegetables at least three to four times a week. ...
    • Whole Grains. Eat whole grains sat least two or three times daily. ...
    • Beans and Lentils. Try to eat a bean-based meal at least once a week. ...
    • Fish. ...
    • Berries. ...
    • Winter Squash. ...
    • Soy.

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