When it comes to preserving fruits and vegetables for long-term storage, few methods are as reliable or effective as canning. And when you’re just starting out with canning, it’s essential to have a collection of trusted recipes to guide you through the process. That’s why we’ve put together this list of 20 essential USDA canning recipes that are perfect for beginners.
From classic tomato sauce to tangy pickles and sweet jam, these tried-and-true recipes cover a wide range of options to help you stock your pantry with delicious, homemade goodies. And the best part? Each recipe has been carefully vetted by the United States Department of Agriculture (USDA), ensuring that they’re safe, reliable, and easy to follow.
In this article, we’ll be sharing all 20 recipes, complete with step-by-step instructions and helpful tips for success. Whether you’re a seasoned canner or just starting out, these USDA-approved recipes are sure to become staples in your kitchen. So let’s get started!
Classic USDA Tomato Sauce Canning Recipe
Classic USDA Tomato Sauce Canning Recipe
This timeless recipe yields a flavorful and tangy tomato sauce perfect for canning and using as a base for various dishes, from pasta to pizza.
Ingredients:
– 10 lbs fresh or canned crushed tomatoes (such as San Marzano)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup celery leaves
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Combine the crushed tomatoes, chopped onion, minced garlic, celery leaves, dried oregano, salt, and black pepper in a large pot.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. Use an immersion blender or regular blender to puree the sauce to your desired consistency.
4. Remove from heat and let cool slightly before canning.
Cooking Time: 30 minutes
Notes:
– This recipe makes approximately 5 cups of tomato sauce, which can be canned using a pressure canner or water bath canner.
– Always follow safe canning practices and guidelines to ensure the sauce is properly sterilized and sealed for long-term storage.
USDA Approved Spicy Pickled Jalapeños
Transform your taste buds with these USDA-approved spicy pickled jalapeños! Crunchy, tangy, and packed with flavor, this recipe is perfect for adding a kick to any meal.
Ingredients:
– 12-15 jalapeño peppers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon mustard seeds
– 1/4 teaspoon coriander seeds
Instructions:
1. Slice the jalapeño peppers into thin rings.
2. In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, and coriander seeds.
3. Bring the mixture to a boil over high heat, stirring occasionally.
4. Reduce heat to low and simmer for 10 minutes.
5. Pack the jalapeño slices into clean glass jars, leaving about 1/2 inch (1cm) headspace.
6. Pour the hot pickling liquid over the peppers, ensuring they are completely covered.
7. Seal the jars and let them cool to room temperature.
Cooking Time: 10 minutes
Shelf Life: Store in the refrigerator for up to 6 months.
Homemade USDA Peach Jam Recipe
Savor the sweet taste of summer with this homemade peach jam recipe, perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 3 cups fresh or frozen peaches, chopped
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. In a large saucepan, combine peaches, sugar, water, and lemon juice.
2. Bring mixture to a boil over high heat, stirring occasionally.
3. Reduce heat to medium-low and simmer for 10 minutes, or until peaches are tender.
4. Add powdered pectin and stir to combine.
5. Continue to simmer for an additional 5-7 minutes, or until jam has thickened and passed the “wrinkle test” (when a small amount of jam is placed on a chilled plate, it should wrinkle when pushed with your finger).
6. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
USDA Green Bean Canning Method
Preserve fresh green beans using the USDA-approved canning method, ensuring a delicious and shelf-stable product.
Ingredients:
– 4 cups fresh or frozen green beans, trimmed
– 1 cup water
– 1/2 cup white vinegar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
Instructions:
1. Prepare canner’s preferred method of sterilizing jars and lids.
2. In a large pot, combine green beans, water, vinegar, sugar, and salt. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
3. Pack hot green bean mixture into sterilized jars, leaving 1/4 inch headspace.
4. Remove air bubbles by running a non-metallic utensil around the inside of the jar.
5. Wipe rims with a clean, damp cloth and apply lids and rings. Process in a boiling water bath for 15 minutes.
Cooking Time:
– Total processing time: 15 minutes
– Cooling time: 30 minutes
Tangy USDA Bread and Butter Pickles
A classic American favorite, these tangy bread and butter pickles are a staple for any sandwich or snack lover. This recipe is an adaptation of the original USDA pickle recipe, with a few tweaks to make it even more delicious.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 1 tsp (5g) salt
– 1/4 tsp (1.25g) ground mustard
– 1/4 tsp (1.25g) turmeric
Instructions:
1. In a large bowl, combine sliced cucumbers and salt. Let it sit for 2 hours or overnight to allow the cucumbers to release excess water.
2. Rinse the cucumber mixture with fresh water to remove excess salt.
3. In a saucepan, combine vinegar, water, sugar, mustard, and turmeric. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Pack the cucumber mixture into clean glass jars, leaving about 1/2 inch (13mm) headspace. Pour the hot pickle liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature before refrigerating.
Cooking Time: 10 minutes
USDA Apple Butter Canning Recipe
This classic recipe yields a deliciously smooth and flavorful apple butter perfect for spreading on toast, using as a topping for pancakes or waffles, or as an ingredient in your favorite baked goods.
Ingredients:
– 4 lbs apples (any variety, but firmer apples like Granny Smith work best)
– 1 cup sugar
– 1/2 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Wash, peel, core, and chop the apples into small pieces.
2. In a large saucepan, combine the apple pieces, sugar, water, and lemon juice. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes.
3. Add the powdered pectin and continue to simmer for an additional 10-15 minutes, or until the mixture has thickened and passed the “wrinkle test” (when you place a small amount of the mixture on a chilled plate, it should wrinkle when pushed with your finger).
4. Remove from heat and let cool slightly before canning using a water bath canner.
Cooking Time: 30-40 minutes
Sweet USDA Strawberry Preserves
A classic American treat, these sweet preserves are made with fresh strawberries and a touch of sugar to create a deliciously tangy and sweet spread.
Ingredients:
– 4 cups fresh strawberries, hulled and sliced
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a large pot, combine the strawberries, sugar, water, and lemon juice.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the strawberries have broken down and the preserves have thickened.
4. Remove from heat and let cool slightly before transferring to an airtight container.
Cooking Time: 20-25 minutes
USDA Carrot Canning for Long-Term Storage
This recipe provides a simple and reliable method for canning carrots using a water bath canner, suitable for long-term storage. With proper processing and storage, canned carrots can be safely stored in your pantry for up to 12 months.
Ingredients:
– 4 lbs fresh carrots, sliced or chopped
– Water (enough to cover the carrots)
– Canning salt (optional)
Instructions:
1. Sterilize jars and lids by submerging them in boiling water for 10 minutes.
2. Prepare a water bath canner with enough water to cover the jars by at least 1 inch.
3. Combine carrots and water in a large pot, leaving 1 inch of headspace.
4. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes or until the carrots are tender.
5. Pack hot carrots into sterilized jars, leaving 1/2 inch headspace.
6. Add canning salt (if using) and water to cover the carrots.
7. Remove air bubbles by running a non-metallic utensil around the inside of the jar.
8. Wipe rims with a clean, damp cloth and apply lids and rings.
9. Process jars in boiling water for 25 minutes, adjusting for altitude as necessary.
Cooking Time: None (canned carrots are cooked during processing)
USDA Salsa Verde Canning Recipe
Savor the flavor of homemade salsa verde with this easy-to-follow recipe from the USDA. This tangy and slightly sweet condiment is perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 4 cups chopped fresh tomatillos
– 2 cups chopped fresh onion
– 1 cup chopped fresh garlic
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and chopped
– 1 teaspoon salt
– 1/4 cup white vinegar
– Water, as needed
Instructions:
1. In a large pot, combine tomatillos, onion, garlic, cilantro, and jalapeño.
2. Add salt and vinegar; stir to combine.
3. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the liquid has reduced and the mixture has thickened slightly.
4. Remove from heat and let cool slightly.
5. Pack hot salsa into clean, sterilized jars, leaving 1/2 inch headspace.
6. Process in a boiling water bath for 10 minutes.
7. Let cool, then store in a cool, dark place.
Cooking Time: 20-25 minutes
Simple USDA Dill Pickles
A classic recipe for tangy and flavorful dill pickles that follows the guidelines set by the United States Department of Agriculture (USDA). This simple recipe requires just a few ingredients and minimal effort, making it perfect for pickle enthusiasts of all levels.
Ingredients:
– 4 cups thinly sliced cucumbers
– 1 cup (250 ml) water
– 1/2 cup (125 ml) white vinegar
– 1/4 cup (60 g) granulated sugar
– 1 tsp (5 ml) salt
– 1/4 cup (15 g) fresh dill weed, chopped
Instructions:
1. In a large bowl, combine the sliced cucumbers and water. Let it sit for at least 2 hours or overnight in the refrigerator.
2. Drain the cucumber mixture and rinse with cold running water.
3. In a large pot, combine the vinegar, sugar, salt, and chopped dill weed. Bring the mixture to a boil over medium heat, stirring occasionally.
4. Pack the cucumber slices into clean glass jars, leaving about 1/2 inch (1 cm) headspace. Pour the hot pickling liquid over the cucumbers, making sure they are completely covered.
5. Seal the jars and let them cool to room temperature. Store in the refrigerator.
Cooking Time: 10 minutes (plus time for refrigeration)
USDA Blueberry Jam for Canning
This classic blueberry jam recipe is a staple for any canner’s pantry. With its sweet and tangy flavor, it’s perfect for topping toast, yogurt, or using as a filling for cakes and pastries.
Ingredients:
– 3 cups fresh or frozen blueberries
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Combine blueberries, sugar, and water in a large pot. Bring to a boil over high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 10 minutes, or until the blueberries have popped and the mixture has thickened.
3. Stir in lemon juice and powdered pectin. Continue to simmer for an additional 5-7 minutes, or until the jam has reached the desired consistency.
4. Remove from heat and let cool slightly before ladling into clean, sterilized jars, leaving 1/4 inch headspace.
5. Process in a boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 20-25 minutes
USDA Approved Corn Canning Recipe
Preserve the Flavor of Fresh Corn with This Simple and Delicious Recipe!
Ingredients:
– 4 cups corn kernels (fresh or frozen)
– 1 cup water
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon citric acid (optional, but recommended for optimal preservation)
Instructions:
1. Wash and dry the corn kernels.
2. In a large pot, combine the corn, water, sugar, salt, and citric acid (if using).
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15 minutes.
4. Remove from heat and let it cool slightly.
5. Fill clean, hot jars with the corn mixture, leaving about 1/2 inch headspace.
6. Process the jars in a boiling water bath for 20-30 minutes, adjusting for altitude as necessary.
Cooking Time: 15 minutes (simmering time)
Tips and Variations:
– For added flavor, try adding 1/4 cup chopped onion or 2 cloves garlic to the mixture.
– If using frozen corn, thaw it first before proceeding with the recipe.
Zesty USDA Lemon Marmalade
This tangy and sweet marmalade is a perfect spread for toast, scones, or using as a glaze for meats or cheeses. With its citrusy zing, it’s sure to brighten up any breakfast or brunch.
Ingredients:
– 2 cups granulated sugar
– 1 cup water
– 1/2 cup freshly squeezed USDA lemon juice
– 1/4 cup thinly sliced USDA lemons (about 2-3 lemons)
– 1 package pectin (such as Sure-Jell or Certo)
Instructions:
1. Combine sugar and water in a large pot, bringing to a boil over high heat.
2. Reduce heat to medium-low and add lemon juice and sliced lemons. Simmer for 10 minutes.
3. Stir in pectin and continue simmering for an additional 5-7 minutes or until the marmalade thickens.
4. Remove from heat and let cool slightly before transferring to a clean glass jar.
Cooking Time: 15-17 minutes
USDA Beets Canning for Pantry Staples
This simple canning recipe yields a delicious and tender beet product that’s perfect for using as a pantry staple throughout the year. With this method, you’ll be able to enjoy your homegrown beets in salads, soups, or as a side dish anytime.
Ingredients:
– 4 lbs fresh beets
– 1 cup granulated sugar
– 1/2 cup water
– 1 tsp pickling lime (optional)
– 1/2 tsp salt
– 1/4 tsp calcium chloride (optional)
Instructions:
1. Wash and trim the beet tops, leaving about 1 inch of stem attached.
2. Pack the beets into clean, hot jars, leaving 1/2 inch headspace.
3. Combine sugar, water, pickling lime, salt, and calcium chloride in a saucepan.
4. Bring the mixture to a boil, stirring until the sugar dissolves.
5. Pour the hot liquid over the beets, making sure they’re covered.
6. Remove any air bubbles by running a non-metallic utensil around the inside of the jar.
7. Process the jars in a boiling water bath for 30 minutes.
Cooking Time: 30 minutes
USDA Pumpkin Puree Canning Recipe
This recipe yields a deliciously smooth and flavorful pumpkin puree that’s perfect for canning and using throughout the year. Follow these simple steps to preserve this autumn staple.
Ingredients:
– 2 cups cooked, mashed pumpkin
– 1 cup sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 0.25% acid (optional, but recommended for safe canning)
Instructions:
1. In a large pot, combine the pumpkin, sugar, and water. Bring to a boil over high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 10 minutes, or until the mixture has thickened slightly.
3. Remove from heat and stir in lemon juice.
4. Ladle hot puree into clean, sterilized jars, leaving 1/2 inch headspace.
5. Process in a boiling water bath for 20-25 minutes to ensure proper canning and preservation.
Cooking Time: 10 minutes
USDA Cherry Preserves for Canning
This classic cherry preserves recipe yields a deliciously tangy and sweet spread, perfect for topping toast, yogurt, or using as a filling for cakes and pastries. With this easy-to-follow guide, you can create your own homemade preserves to enjoy all year round.
Ingredients:
– 4 cups of fresh or frozen cherries, pitted
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Combine cherries, sugar, and water in a large pot. Bring to a boil over high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 10 minutes, or until cherries have broken down and mixture has thickened slightly.
3. Stir in lemon juice and powdered pectin. Continue to simmer for an additional 5-7 minutes, or until preserves have reached the desired consistency (220°F on a candy thermometer).
4. Remove from heat and let cool slightly before transferring to clean, sterilized jars. Process in a boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 15-17 minutes
USDA Mixed Vegetable Canning Recipe
This recipe provides a delicious and nutritious way to preserve a variety of mixed vegetables, perfect for enjoying all year round.
Ingredients:
– 4 cups mixed vegetables (such as carrots, green beans, corn, peas, tomatoes)
– 1 cup water
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1 tablespoon lemon juice
Instructions:
1. Wash and prepare the mixed vegetables according to your preference.
2. In a large pot, combine the prepared vegetables, water, sugar, salt, and lemon juice.
3. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the vegetables are tender.
4. Remove from heat and let cool slightly.
5. Pack the vegetable mixture into clean, sterilized jars, leaving about 1 inch headspace.
6. Process in a boiling water bath for 20 minutes.
Cooking Time: 20 minutes
USDA Pear Butter Canning Method
This recipe yields a deliciously sweet and tangy pear butter perfect for spreading on toast, using as a topping for yogurt or ice cream, or as a filling for cakes and pastries.
Ingredients:
– 4 lbs ripe pears (any variety), peeled, cored, and chopped
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package powdered pectin
Instructions:
1. In a large pot, combine the chopped pears, sugar, water, and lemon juice.
2. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes or until the pears are tender.
3. Remove from heat and stir in the powdered pectin. Let it sit for 5 minutes.
4. Return the pot to low heat and cook, stirring constantly, for an additional 10-15 minutes or until the mixture thickens and passes the “wrinkle test”.
5. Remove from heat and let cool slightly before ladling into clean, hot jars, leaving 1/4 inch headspace.
6. Process in a boiling water bath for 10 minutes to ensure proper canning.
Cooking Time: 45-50 minutes
USDA Raspberry Jam Recipe
This classic recipe produces a deliciously tangy and sweet jam perfect for topping toast, yogurt, or using as a filling.
Ingredients:
– 2 cups fresh or frozen raspberries
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package (0.25 oz) powdered pectin
Instructions:
1. Rinse the raspberries and remove any stems or leaves.
2. In a medium-sized saucepan, combine the raspberries, sugar, water, and lemon juice.
3. Bring the mixture to a boil over high heat, stirring occasionally.
4. Reduce the heat to medium-low and simmer for 10 minutes, mashing the berries with a potato masher or a spoon as they release their juices.
5. In a small bowl, mix the powdered pectin with a little water until smooth.
6. Stir the pectin mixture into the saucepan and continue to simmer for an additional 10-15 minutes, or until the jam has thickened and passed the “wrinkle test”.
7. Remove from heat and let cool before transferring to a clean glass jar.
Cooking Time: 20-25 minutes
USDA Approved Grape Jelly Canning
Preserve the sweet taste of summer with this simple recipe for USDA-approved grape jelly. Perfect for topping toast, yogurt, or using as a glaze for meats.
Ingredients:
– 3 cups grape juice (100% concord grapes)
– 1 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
– 1 package powdered pectin
Instructions:
1. Combine grape juice, sugar, and water in a large pot.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
3. Remove from heat and stir in lemon juice and pectin.
4. Let the mixture sit for 5-10 minutes to allow the pectin to thicken the jelly.
5. Return the pot to medium-high heat and bring the mixture to a boil, stirring constantly.
6. Boil for 1 minute, then remove from heat and let cool slightly.
Cooking Time: 30-40 minutes
Summary
Discover the art of canning with these 20 essential USDA-approved recipes perfect for beginners. From classic tomato sauce to tangy pickles, and from sweet jams to savory preserves, this collection has something for everyone. Whether you’re a seasoned pro or just starting out, these tried-and-true recipes will guide you through the process of preserving your favorite fruits and vegetables. With clear instructions and reliable methods, you’ll be able to stock your pantry with delicious homemade goods all year round.
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