Home canning, freezing and preserving, whether it is jam, salsa, applesauce, apple butter, pickles or whatever, is easy; with these simple, fully illustrated directions with detailed tips and tricks. Save money, eat healthier, with no additives or chemicals... and with much better taste! This page provides the links to our illustrated recipes and canning* directions - so easy ANYONE can do it, along with a multitude of other recipes, guides and canning instructions. For safety, these recipes closely follow the USDA recipes, Ball Blue Book and/or those provided by major university extension services. Whenever possible, instructions also are provided to allow you to choose the options that are important to you; such as types of cooking equipment or choices in sweeteners: honey, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , Stevia, fruit juice or sugar. Look for the recipes, pages and directions that are new in 2020 with NEW! next to them!

How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home

Canning, Freezing, Preserving Recipes Contents:

Recipes / directions:

Home Canning: General directions

Home Canning Safety

Frequently Asked Questions

All about Canning Equipment and Supplies

Picking tips

Easy and Illustrated Canning, Preserves and Jam Directions

You should use a Water Bath Canner

jams and jelly questions and answers

NEW! What are the differences between jams, jellies, preserves, butters, conserves, etc.?

What's wrong with using paraffin or inversions methods?

Fruit Honeys

You can use a Water Bath Canner for these (except for spaghetti sauce with meat!):

Canning miscellaneous fruits and vegetables

Some of these require a pressure canner to prevent potential spoilage and food poisoning, due to the low acid content of the food. For others, you can use a Water Bath Canner OR a Pressure Canner. I've noted what's required for each, below, following each entry, with

W for water bath,

P for Pressure canner, and

W, P for either may be used!

You can use a Water Bath Canner OR a Pressure Canner for these:

FAQs:

These recipes come straight from the USDA. I haven't tried them myself. I'll admit I'm just not a fan of canned meat. But if that's your thing, here are the safe, lab-tested recipes:

Note: These require a pressure canner. There are no safe options for canning these foods in a boiling water canner.

Other Recipes for fresh or frozen use

Miscellaneous food storage and preparation

Did I miss a recipe?

And write me, if you want directions for something I've missed.



See the photos and links at right for a good and inexpensive food drier.