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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.
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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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3/20
Sweet Pickles
Our classic tangy sweet pickles—canned in a water bath for easy storage—are a perfect garnish for sandwiches and burgers.
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4/20
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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5/20
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
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6/20
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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7/20
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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8/20
Pickled Green Beans
Make your summer produce go the extra mile with this easy pickled green beans recipe. We'll walk you through every step of making this tasty snack.
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9/20
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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10/20
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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11/20
Pickled Grapes
No sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
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12/20
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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13/20
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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14/20
Pickled Peaches
A soft, sweet peach tastes like Southern summer, but with this recipe for pickled peaches, you can savor the moment for months to come and introduce some spicy, sour flavors too.
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15/20
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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16/20
Pickled Carrots
Sweet, sour and salty all in one, pickled carrots are the perfect addition to a sandwich or salad. Here's how to make pickled carrots in just a few simple steps.
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17/20
Peach Jam
Our peach jam recipe isn't your ordinary single-flavor jam! This tasty treat has the infused flavors of brown sugar and bourbon or vanilla to further enhance its peachiness. It's an excellent recipe to try for that wonderful moment in time when peaches are abundant, juicy and practically begging to be whipped up into something delicious.
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18/20
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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19/20
Canned Marinara Sauce
Set aside the store-bought jars and learn how to make the best canned marinara sauce.
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20/20
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
