25+ Delicious Ball Canning Recipes For Every Season

by
ball canning cookbook recipes

Welcome to our ultimate collection of Ball canning cookbook recipes! Whether you’re a seasoned canner or just starting out, preserving your own food is a rewarding way to enjoy fresh flavors all year long.

In this article, we’ve compiled over 25 delicious and diverse recipes from Ball’s renowned canning cookbooks, showcasing a variety of fruits, vegetables, and condiments that are perfect for home canning enthusiasts.

From tangy pickles to sweet jams and savory relishes, these recipes are designed to help you make the most of your garden’s bounty or farmer’s market finds.

Get ready to roll up your sleeves, gather your canning supplies, and embark on a culinary adventure that will fill your pantry with homemade goodness.

25+ Delicious Ball Canning Recipes For Every Season

Canning is not just a method of preservation; it’s a way to bring the tastes of each season into your home all year round. With these 25+ Ball canning cookbook recipes, you have a fantastic array of options to explore and enjoy.

Each recipe is designed to highlight the best flavors of your fruits and vegetables while ensuring that you have delicious, homemade preserves ready whenever you need them.

Whether you’re looking to preserve the summer’s bounty or create thoughtful gifts for friends and family, these recipes will guide you every step of the way.

So grab your canning jars, gather your ingredients, and create your own homemade delights pantry. Happy canning!

Spicy Dill Pickles

Spicy Dill Pickles are a tangy and flavorful addition to any pantry, perfect for snacking or adding a zesty crunch to your favorite sandwiches. This classic canning recipe combines fresh cucumbers with a blend of spices, garlic, and dill, creating a pickle with a delightful balance of heat and flavor.

Ingredients:

  • 4 pounds pickling cucumbers, cut into spears
  • 3 cups white vinegar
  • 3 cups water
  • 1/4 cup pickling salt
  • 4 teaspoons dill seeds
  • 2 teaspoons mustard seeds
  • 8 cloves garlic, peeled
  • 8 small dried red chili peppers

Instructions:

  1. Sterilize 4 quart-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine vinegar, water, and pickling salt. Bring to a boil and stir until the salt is dissolved. Remove from heat.
  3. Place 1 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 2 garlic cloves, and 2 chili peppers into each hot jar.
  4. Pack the cucumber spears into the jars, leaving 1/2 inch of headspace at the top.
  5. Pour the hot vinegar mixture over the cucumbers, ensuring they are completely covered and maintaining the 1/2 inch headspace.
  6. Remove any air bubbles by running a non-metallic utensil along the inside edge of the jars. Wipe the rims of the jars with a clean, damp cloth.
  7. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Spicy Dill Pickles are a great way to preserve the fresh flavors of summer cucumbers while adding a spicy kick. These pickles can be enjoyed all year round and make for a fantastic gift for friends and family. Enjoy them with burgers, sandwiches, or straight from the jar for a tangy treat.

Classic Strawberry Jam

Classic Strawberry Jam is a timeless favorite that captures the sweet and juicy essence of fresh strawberries. This recipe uses simple ingredients and traditional canning methods to create a delightful spread perfect for toast, pastries, or even as a filling for cakes and cookies.

Ingredients:

  • 5 cups crushed strawberries (about 3-4 pounds fresh strawberries)
  • 7 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 box (1.75 oz) powdered fruit pectin

Instructions:

  1. Sterilize 8 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine the crushed strawberries, lemon juice, and pectin. Stir well to combine.
  3. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  4. Add the sugar all at once, stirring to dissolve. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
  5. Remove from heat and skim off any foam with a metal spoon.
  6. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Classic Strawberry Jam is a delicious way to savor the taste of fresh strawberries all year long. This homemade jam is perfect for spreading on toast, mixing into yogurt, or adding a sweet touch to desserts. With its bright color and rich flavor, it’s sure to become a family favorite.

Sweet and Spicy Peach Chutney

Sweet and Spicy Peach Chutney is a versatile condiment that pairs well with a variety of dishes, from grilled meats to cheese platters. This chutney combines the natural sweetness of ripe peaches with the warmth of spices and a hint of heat, making it a delightful addition to your pantry.

Ingredients:

  • 4 cups peeled, pitted, and chopped peaches (about 6-8 medium peaches)
  • 1 cup finely chopped red onion
  • 1 cup finely chopped red bell pepper
  • 1/2 cup raisins
  • 1 cup brown sugar
  • 1 cup apple cider vinegar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt

Instructions:

  1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine all the ingredients. Bring to a boil over medium-high heat, stirring frequently.
  3. Reduce the heat and simmer the mixture for about 45-60 minutes, or until it thickens and the flavors meld together, stirring occasionally.
  4. Ladle the hot chutney into the prepared jars, leaving 1/2 inch of headspace at the top.
  5. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  6. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  7. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Sweet and Spicy Peach Chutney is a delightful way to preserve the summer bounty of peaches. This chutney is perfect for adding a burst of flavor to your meals, whether you’re serving it with grilled meats, spreading it on sandwiches, or pairing it with cheese. Its unique blend of sweetness and spice will surely impress your taste buds and become a staple in your kitchen.

Garlic Herb Pickled Carrots

Garlic Herb Pickled Carrots are a tangy and aromatic delight, perfect for adding a burst of flavor to your salads, sandwiches, or charcuterie boards. This recipe infuses fresh carrots with a blend of herbs, garlic, and vinegar, creating a crunchy and delicious snack that you can enjoy year-round.

Ingredients:

  • 2 pounds carrots, peeled and cut into sticks
  • 2 1/2 cups white vinegar
  • 2 1/2 cups water
  • 2 tablespoons pickling salt
  • 8 cloves garlic, peeled
  • 4 teaspoons dried dill weed
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  • 1 teaspoon red pepper flakes

Instructions:

  1. Sterilize 4 pint-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine vinegar, water, and pickling salt. Bring to a boil and stir until the salt is dissolved. Remove from heat.
  3. Place 2 garlic cloves, 1 teaspoon dill weed, 1/2 teaspoon thyme, 1/4 teaspoon black peppercorns, and a pinch of red pepper flakes into each hot jar.
  4. Pack the carrot sticks into the jars, leaving 1/2 inch of headspace at the top.
  5. Pour the hot vinegar mixture over the carrots, ensuring they are completely covered and maintaining the 1/2 inch headspace.
  6. Remove any air bubbles by running a non-metallic utensil along the inside edge of the jars. Wipe the rims of the jars with a clean, damp cloth.
  7. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Garlic Herb Pickled Carrots offer a delightful combination of crunch and flavor that can elevate any meal. These pickles are perfect for snacking, adding to salads, or serving as a tangy side dish. With their vibrant color and savory taste, they make a great addition to your pantry and a thoughtful homemade gift.

Blueberry Lemon Jam

Blueberry Lemon Jam is a luscious spread that beautifully balances the sweet, juicy flavor of blueberries with a bright, citrusy hint of lemon. This easy canning recipe captures the essence of summer berries, making it perfect for spreading on toast, topping desserts, or stirring into yogurt.

Ingredients:

  • 4 cups fresh or frozen blueberries
  • 2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 packet (1.75 oz) powdered fruit pectin

Instructions:

  1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine blueberries, lemon juice, and lemon zest. Crush the berries slightly with a potato masher.
  3. Stir in the pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
  4. Add the sugar all at once, stirring to dissolve. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
  5. Remove from heat and skim off any foam with a metal spoon.
  6. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Blueberry Lemon Jam is a delightful way to enjoy the taste of summer all year long. Its vibrant color and tangy-sweet flavor make it a versatile addition to your breakfast table or dessert recipes. Homemade jams like this one are not only delicious but also make for charming, thoughtful gifts.

Tomato Basil Sauce

Tomato Basil Sauce is a classic and versatile sauce that brings the fresh, robust flavors of ripe tomatoes and fragrant basil to your kitchen. Perfect for pasta, pizzas, or as a base for other dishes, this homemade sauce is a must-have in any pantry.

Ingredients:

  • 10 pounds tomatoes, peeled, cored, and chopped
  • 2 cups chopped onions
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1/4 cup lemon juice
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon sugar (optional)

Instructions:

  1. Sterilize 6 pint-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until soft and fragrant, about 5 minutes.
  3. Add the chopped tomatoes, basil, lemon juice, salt, pepper, and sugar (if using). Bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally, until the sauce has thickened.
  4. Use an immersion blender to blend the sauce to your desired consistency. Alternatively, let the sauce cool slightly and blend in batches in a regular blender.
  5. Ladle the hot sauce into the prepared jars, leaving 1/2 inch of headspace at the top.
  6. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  7. Process the jars in a boiling water bath for 35 minutes. Adjust the processing time if you are at a higher altitude.
  8. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Tomato Basil Sauce is a delicious and versatile addition to any kitchen. Whether you’re topping your favorite pasta, creating a homemade pizza, or using it as a base for other recipes, this sauce brings the rich, savory flavors of tomatoes and basil to your dishes. Canning your own sauce ensures you always have a fresh and flavorful option on hand.

Sweet Pickled Beets

Sweet Pickled Beets are a delightful combination of sweet and tangy flavors, perfect for adding a burst of color and taste to salads, sandwiches, or as a stand-alone side dish. This easy canning recipe transforms fresh beets into a flavorful treat that can be enjoyed year-round.

Ingredients:

  • 4 pounds beets, trimmed and washed
  • 2 cups white vinegar
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 1 tablespoon pickling salt
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1 teaspoon allspice berries

Instructions:

  1. Sterilize 4 pint-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. Place the beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until the beets are tender. Drain and let cool.
  3. Peel the beets and slice them into 1/4-inch thick rounds or cubes.
  4. In a large saucepan, combine vinegar, water, sugar, and pickling salt. Add the cinnamon stick, cloves, and allspice berries. Bring to a boil, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
  5. Pack the beets into the hot jars, leaving 1/2 inch of headspace at the top.
  6. Pour the hot vinegar mixture over the beets, ensuring they are completely covered and maintaining the 1/2 inch headspace. Remove the cinnamon stick and spices before pouring.
  7. Remove any air bubbles by running a non-metallic utensil along the inside edge of the jars. Wipe the rims of the jars with a clean, damp cloth.
  8. Place the lids on the jars and screw on the bands until fingertip tight.
  9. Process the jars in a boiling water bath for 30 minutes. Adjust the processing time if you are at a higher altitude.
  10. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Sweet Pickled Beets are a tasty and visually appealing addition to any meal. Their unique blend of sweet and tangy flavors makes them a versatile option for salads, sandwiches, or as a colorful side dish. Homemade pickled beets also make for a thoughtful and delicious gift.

Hot Pepper Jelly

Hot Pepper Jelly is a vibrant and spicy-sweet condiment that pairs beautifully with cheese, crackers, and meats. This versatile jelly can also be used as a glaze for roasted vegetables or meats, adding a delightful kick to your dishes.

Ingredients:

  • 1 1/2 cups finely chopped red bell peppers
  • 1/2 cup finely chopped green bell peppers
  • 1/4 cup finely chopped jalapeño peppers
  • 1 cup apple cider vinegar
  • 6 cups granulated sugar
  • 1 pouch (3 oz) liquid fruit pectin

Instructions:

  1. Sterilize 6 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine chopped peppers and vinegar. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes.
  3. Add the sugar to the pepper mixture, stirring constantly, and bring back to a rolling boil. Boil for 1 minute.
  4. Remove from heat and stir in the liquid pectin. Stir for 5 minutes to distribute the peppers evenly throughout the jelly.
  5. Ladle the hot jelly into the prepared jars, leaving 1/4 inch of headspace at the top.
  6. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  7. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  8. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Hot Pepper Jelly is a zesty and versatile addition to your pantry. Its bright color and unique flavor make it an excellent accompaniment to cheeses, meats, and even roasted vegetables. This homemade jelly is perfect for entertaining or gifting to friends and family.

Apple Butter

Apple Butter is a smooth, spiced spread made from slow-cooked apples and spices. Its rich flavor and creamy texture make it perfect for spreading on toast, pancakes, or as a filling for pastries. This traditional recipe captures the essence of fall and is a delightful way to enjoy apples year-round.

Ingredients:

  • 6 pounds apples, peeled, cored, and chopped
  • 2 cups apple cider
  • 2 cups granulated sugar
  • 1 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions:

  1. Sterilize 6 pint-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large slow cooker, combine chopped apples and apple cider. Cook on high for 4 hours, stirring occasionally.
  3. Use an immersion blender to puree the apple mixture until smooth. Alternatively, let the mixture cool slightly and blend in batches in a regular blender.
  4. Add granulated sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, and salt to the pureed apples. Stir well to combine.
  5. Cook on low for an additional 4-6 hours, or until the mixture is thick and dark brown, stirring occasionally.
  6. Ladle the hot apple butter into the prepared jars, leaving 1/4 inch of headspace at the top.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Apple Butter is a rich and flavorful spread that brings the cozy taste of fall to your table. Its velvety texture and warm spices make it a versatile addition to breakfasts, desserts, and snacks. This homemade apple butter also makes a wonderful gift for friends and family, allowing them to enjoy the taste of homemade goodness.

Cranberry Orange Sauce

Cranberry Orange Sauce is a festive and tangy condiment that pairs perfectly with roast meats and holiday dishes. The bright citrus flavor combined with the tartness of cranberries creates a refreshing and flavorful sauce that can elevate any meal.

Ingredients:

  • 4 cups fresh cranberries
  • 1 cup granulated sugar
  • 1 cup orange juice
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Instructions:

  1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon, and cloves. Bring to a boil over medium-high heat.
  3. Reduce heat and simmer for about 10-15 minutes, or until the cranberries burst and the sauce thickens, stirring occasionally.
  4. Ladle the hot sauce into the prepared jars, leaving 1/4 inch of headspace at the top.
  5. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  6. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  7. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Cranberry Orange Sauce is a vibrant and versatile condiment that adds a burst of flavor to any dish. Its tangy and sweet profile makes it a perfect accompaniment for holiday meals, roasted meats, and even as a topping for desserts. Homemade cranberry sauce also makes a delightful gift during the festive season.

Pickled Green Beans

Pickled Green Beans are a crisp and flavorful snack that adds a zesty crunch to your appetizers and salads. This canning recipe combines fresh green beans with a tangy vinegar brine and spices, creating a delicious and crunchy treat that can be enjoyed year-round.

Ingredients:

  • 2 pounds fresh green beans, trimmed
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup pickling salt
  • 4 cloves garlic, peeled
  • 4 teaspoons dill seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon red pepper flakes (optional)

Instructions:

  1. Sterilize 4 pint-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine vinegar, water, and pickling salt. Bring to a boil and stir until the salt is dissolved. Remove from heat.
  3. Place 1 garlic clove, 1 teaspoon dill seeds, 1/4 teaspoon mustard seeds, and a pinch of red pepper flakes (if using) into each hot jar.
  4. Pack the green beans vertically into the jars, leaving 1/2 inch of headspace at the top.
  5. Pour the hot vinegar mixture over the green beans, ensuring they are completely covered and maintaining the 1/2 inch headspace.
  6. Remove any air bubbles by running a non-metallic utensil along the inside edge of the jars. Wipe the rims of the jars with a clean, damp cloth.
  7. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Pickled Green Beans are a crunchy and flavorful addition to your pantry, perfect for snacking or adding a tangy twist to salads and appetizers. Their bright flavor and crisp texture make them a great way to preserve fresh green beans and enjoy their taste throughout the year.

Pear Vanilla Jam

Pear Vanilla Jam is a smooth and aromatic spread that combines the delicate flavor of ripe pears with the sweet, fragrant notes of vanilla. This jam is perfect for spreading on toast, scones, or as a filling for pastries, capturing the essence of fresh pears in every bite.

Ingredients:

  • 4 cups peeled, cored, and chopped pears
  • 1 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 tablespoon vanilla extract
  • 1 packet (1.75 oz) powdered fruit pectin

Instructions:

  1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine chopped pears, lemon juice, and pectin. Stir well to combine.
  3. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  4. Add the sugar all at once, stirring to dissolve. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
  5. Remove from heat and stir in the vanilla extract.
  6. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Pear Vanilla Jam is a luxurious and flavorful spread that brings the taste of ripe pears and vanilla to your kitchen. Its smooth texture and sweet aroma make it an ideal addition to your breakfast or dessert table. This homemade jam also makes a lovely gift, allowing others to enjoy the delightful flavor of pears and vanilla.

Spiced Apple Chutney

Spiced Apple Chutney is a flavorful and versatile condiment that combines the sweetness of apples with a mix of aromatic spices and tangy vinegar. This chutney is perfect for pairing with meats, cheeses, or as a topping for sandwiches, bringing a touch of warmth and spice to your dishes.

Ingredients:

  • 4 cups peeled, cored, and chopped apples
  • 1 cup chopped onions
  • 1 cup white vinegar
  • 1 cup brown sugar
  • 1/2 cup raisins
  • 1/4 cup finely chopped crystallized ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon ground black pepper

Instructions:

  1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine apples, onions, vinegar, brown sugar, raisins, crystallized ginger, cinnamon, cloves, allspice, mustard seeds, and black pepper.
  3. Bring to a boil over medium-high heat, then reduce heat and simmer for 30-40 minutes, stirring occasionally, until the mixture thickens and the apples are tender.
  4. Ladle the hot chutney into the prepared jars, leaving 1/2 inch of headspace at the top.
  5. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  6. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  7. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Spiced Apple Chutney offers a delicious blend of sweet, tangy, and spicy flavors that can complement a variety of dishes. Its versatility makes it a great addition to your pantry, whether you’re serving it alongside roasted meats, cheese platters, or as a unique sandwich spread. Homemade chutney also makes a thoughtful and tasty gift.

Zucchini Relish

Zucchini Relish is a tangy and sweet condiment made from fresh zucchini, peppers, and onions. This relish adds a burst of flavor to sandwiches, hot dogs, or burgers, and is a great way to preserve the bounty of summer zucchini.

Ingredients:

  • 4 cups finely chopped zucchini
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped onion
  • 1/4 cup pickling salt
  • 2 cups white vinegar
  • 2 cups granulated sugar
  • 1 tablespoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon ground turmeric

Instructions:

  1. Sterilize 4 pint-sized canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large bowl, combine zucchini, red bell pepper, onion, and pickling salt. Toss to coat and let sit for 1 hour.
  3. Rinse the vegetable mixture under cold water and drain well.
  4. In a large saucepan, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
  5. Add the drained vegetable mixture to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Ladle the hot relish into the prepared jars, leaving 1/2 inch of headspace at the top.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Zucchini Relish is a flavorful and colorful condiment that adds a delightful crunch and tang to your meals. It’s an excellent way to use up excess zucchini and provides a tasty alternative to store-bought relishes. Homemade relish also makes a charming gift for friends and family.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam combines the sweet, juicy flavor of strawberries with the tartness of rhubarb, creating a vibrant and delicious spread. This jam is perfect for spreading on toast, topping desserts, or even using as a filling for pastries.

Ingredients:

  • 3 cups chopped fresh strawberries
  • 3 cups chopped fresh rhubarb
  • 4 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 packet (1.75 oz) powdered fruit pectin

Instructions:

  1. Sterilize 4 half-pint canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
  2. In a large saucepan, combine strawberries, rhubarb, and lemon juice. Bring to a boil over medium-high heat.
  3. Stir in the fruit pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly.
  4. Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly.
  5. Remove from heat and skim off any foam with a metal spoon.
  6. Ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top.
  7. Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until fingertip tight.
  8. Process the jars in a boiling water bath for 10 minutes. Adjust the processing time if you are at a higher altitude.
  9. Remove the jars from the water bath and let them cool on a towel or rack. Check for proper seals after 24 hours. Any unsealed jars should be refrigerated and used within a few weeks.

Strawberry Rhubarb Jam is a delightful and tangy-sweet treat that captures the flavors of summer in a jar. Its vibrant color and unique flavor profile make it a versatile spread for toast, desserts, or even as a gift for loved ones. Enjoy the taste of strawberries and rhubarb all year round with this homemade jam.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.