27+ Must-Try Spring Canning Recipes for a Vibrant Pantry

Spring is the season of renewal, fresh flavors, and an abundance of vibrant produce.

As the days get longer and the air warmer, it’s the perfect time to harness the flavors of the season through canning.

Whether you’re a seasoned canner or just starting out, preserving the bounty of spring can fill your pantry with delicious homemade goods all year long.

From tangy jams and pickled vegetables to fruity preserves and sauces, these 27+ spring canning recipes will inspire you to capture the essence of the season and keep it close at hand.

Let’s dive into the world of spring canning and make the most of these colorful, seasonal ingredients!

27+ Must-Try Spring Canning Recipes for a Vibrant Pantry

Canning is a fantastic way to celebrate the flavors of spring and keep the season alive long after the flowers have faded.

With 27+ different recipes to choose from, you can experiment with a variety of fruits, vegetables, and herbs, creating a pantry full of delicious homemade treats.

Whether you’re preserving the last of your spring strawberries or making a jar of tangy rhubarb relish, there’s no shortage of options to explore.

So, gather your jars, grab your ingredients, and let the art of spring canning fill your kitchen with the sweet, savory, and vibrant tastes of the season!

Canned Lemon Herb Chicken Salad

This refreshing canned chicken salad combines fresh herbs and a tangy lemon dressing, making it perfect for a low-carb, keto-friendly lunch. It can be prepared and stored in jars, allowing you to enjoy a nutritious and flavorful meal even on the busiest days.

Ingredients

• 2 cooked chicken breasts, shredded
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1 tablespoon chopped capers (optional)

Instructions:

1. In a mixing bowl, combine the shredded chicken, mayonnaise, mustard, lemon juice, olive oil, parsley, dill, salt, and pepper.
2. Add the celery, red onion, and capers (if using) and mix well.
3. Spoon the mixture into sterilized jars, pressing down gently to remove any air pockets.
4. Seal the jars and refrigerate. Let the chicken salad marinate in the fridge for at least 4 hours before serving.

his canned chicken salad is not only delicious but also practical for busy days. The lemon and herbs give it a bright, fresh flavor, while the mayo ensures it stays moist. It’s perfect for meal prepping, and you can take a jar with you to work or school for a quick keto lunch. The addition of celery and red onion provides crunch, making each bite satisfying.

anned Spicy Pickled Avocados

These spicy pickled avocados are a bold, keto-friendly snack or lunch addition. Canning them allows you to preserve the flavors of fresh avocado, which can be enjoyed months later as a topping for salads, tacos, or enjoyed straight from the Ingredients

• 4 ripe avocados, peeled and pitted
• 1/4 cup white vinegar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 tablespoon chili flakes
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika

Instructions:

1. Slice the avocados into 1-inch thick wedges and set aside.
2. In a saucepan, combine vinegar, water, garlic, chili flakes, cumin, salt, pepper, olive oil, and smoked paprika. Heat over medium heat, stirring occasionally, until it reaches a simmer.
3. Gently pack the avocado slices into sterilized jars, leaving about 1/2 inch of space at the top.
4. Pour the hot pickling liquid over the avocado slices, making sure they are completely submerged. Seal the jars and let them cool These pickled avocados offer a perfect blend of creamy texture and spicy heat, ideal for those on a low-carb diet. They can elevate any salad or sandwich, or be served as a savory side dish. Canning them allows you to enjoy the tangy, spicy flavor for months, making it an excellent addition to your spring meal prep routine. The pickling process helps preserve the creamy avocado while infusing it with aromatic spices.

Canned Spaghetti Squash Primavera

This canned spaghetti squash primavera is a colorful, healthy, and low-carb alternative to traditional pasta dishes. With a mixture of seasonal vegetables and a rich tomato sauce, it’s a satisfying keto lunch that can be made ahead of time and stored for later enjoyment.

Ingredients

• 1 medium spaghetti squash, cooked and shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup zucchini, sliced
• 1/2 cup bell peppers, sliced
• 1/4 cup red onion, chopped
• 1 cup marinara sauce (sugar-free)
• 1 tablespoon olive oil
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Roast it face down on a baking sheet for 30-40 minutes until tender.
2. While the squash is roasting, heat olive oil in a pan over medium heat and sauté the zucchini, bell peppers, and red onion until soft, about 5-7 minutes.
3. Add the cherry tomatoes to the pan and cook for another 2-3 minutes.
4. Once the spaghetti squash is ready, shred the flesh into noodles using a fork.
5. Combine the squash noodles, sautéed vegetables, marinara sauce, and basil in a large bowl. Season with salt and pepper.
6. Pack the mixture into sterilized jars and process for 15 minutes in a water bath canner to seal.

Canning this spaghetti squash primavera ensures that you have a delicious, low-carb meal ready to go at any time. The blend of veggies and marinara sauce creates a wholesome, hearty dish that fits perfectly into your keto lifestyle. You can enjoy it as a stand-alone meal or use it as a base for additional toppings like grilled chicken or cheese. Having these jars on hand makes it easy to stay on track with your low-carb eating plan while enjoying a fulfilling lunch.

Canned Garlic and Herb Mushrooms

These garlic and herb mushrooms are a savory, tangy addition to any keto meal. Canning them preserves their rich flavors, making them perfect for adding to salads, omelets, or enjoying as a side dish.

Ingredients

• 2 cups fresh mushrooms, sliced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh parsley
• 1/2 cup white wine vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the mushrooms and sauté for 5-7 minutes until they are golden and tender.
2. Add garlic, thyme, rosemary, and parsley to the mushrooms, cooking for another 2 minutes until fragrant.
3. Stir in the white wine vinegar, salt, and pepper. Let the mixture simmer for 5 more minutes.
4. Pack the mushroom mixture into sterilized jars, ensuring that the mushrooms are fully submerged in the oil and vinegar liquid.
5. Seal the jars and process them in a water bath canner for 10-15 minutes.

These garlic and herb mushrooms bring a burst of umami to any dish. Their rich, earthy flavors are perfect for complementing a variety of keto meals, from salads to grilled meats. Canning them allows you to enjoy the depth of flavors for months, making them a convenient and delicious addition to your low-carb pantry.

Canned Jalapeño Cilantro Pesto

This spicy, zesty jalapeño cilantro pesto is a perfect low-carb topping for chicken, zucchini noodles, or even as a dip. By canning the pesto, you’ll have a flavorful, keto-friendly sauce ready to elevate any meal.

Ingredients

• 1 cup fresh cilantro, chopped
• 1/2 cup roasted almonds or pine nuts
• 1/4 cup olive oil
• 2 cloves garlic
• 1 jalapeño, seeded and chopped
• 1/2 cup Parmesan cheese, grated
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a food processor, combine cilantro, almonds, garlic, jalapeño, Parmesan, and lime juice. Blend until smooth.
2. Gradually add olive oil while the processor is running until the pesto reaches your desired consistency.
3. Season with salt and pepper to taste.
4. Pack the pesto into sterilized jars and process in a water bath canner for 5-10 minutes.

This jalapeño cilantro pesto provides a spicy kick to your keto meals. Canning it ensures you have a convenient, ready-to-use condiment for many different dishes. Whether you use it as a dressing, topping, or dip, it’s a versatile and flavorful addition to your low-carb lifestyle.

Canned Roasted Red Pepper Soup

This creamy roasted red pepper soup is a delicious and comforting low-carb option for spring lunches. Canned for convenience, it can be stored for later use, providing you with a wholesome and satisfying keto-friendly meal at any time.

Ingredients

• 4 large red bell peppers, roasted and peeled
• 2 cups chicken broth (low-sodium)
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Roast the bell peppers under a broiler until the skin is charred. Let them cool, peel off the skin, and remove the seeds.
2. In a large pot, heat olive oil and sauté the onion and garlic until soft and fragrant, about 5 minutes.
3. Add the roasted peppers, chicken broth, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning to taste.
5. Pour the soup into sterilized jars and process in a water bath canner for 15 minutes.

This roasted red pepper soup is creamy and full of rich, smoky flavor. By canning it, you can preserve the taste of fresh spring vegetables and enjoy a warm, keto-friendly lunch at any time. It’s a comforting meal that’s both satisfying and low in carbs, making it a perfect option for meal prepping.

Canned Lemon Zucchini Relish

This tangy lemon zucchini relish is a great low-carb alternative to traditional sweet relishes. It pairs beautifully with grilled meats, cheeses, or as a topping for salads, providing a fresh burst of flavor.

Ingredients

• 4 medium zucchinis, grated
• 1/2 onion, finely chopped
• 1 lemon, juiced and zested
• 1/4 cup white vinegar
• 2 tablespoons stevia or erythritol
• 1 teaspoon mustard seeds
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt

Instructions:

1. In a bowl, combine the grated zucchini, onion, lemon juice, and zest. Let sit for 10 minutes to draw out excess water.
2. Squeeze out the water from the zucchini mixture, then transfer it to a saucepan.
3. Add the vinegar, stevia, mustard seeds, turmeric, and salt to the saucepan. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Pack the relish into sterilized jars, ensuring they are sealed tightly.
5. Process in a water bath canner for 10-15 minutes.

This lemon zucchini relish is a fantastic, low-carb way to enjoy the flavors of spring. The tangy lemon and mild sweetness from the stevia make it a perfect complement to keto-friendly meats or salads. Canning this relish ensures you can keep it on hand and enjoy it throughout the year.

Canned Creamy Avocado Ranch Dressing

This creamy avocado ranch dressing is a healthy, low-carb way to add flavor to your salads and veggies. Canning it allows you to store the dressing for a long time and use it when needed for an easy keto-friendly lunch or snack.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh dill
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

1. In a food processor, combine avocados, sour cream, mayonnaise, apple cider vinegar, dill, garlic powder, onion powder, salt, and pepper.
2. Process until smooth and creamy. Adjust seasoning to taste.
3. Pack the dressing into sterilized jars and process in a water bath canner for 5 minutes.

reamy avocado ranch dressing is rich and flavorful, making it a great addition to your keto meals. Its smooth texture and balanced flavor profile make it perfect for dressing salads or dipping veggies. Canning it allows you to keep it fresh for an extended period, making it an essential condiment in your low-carb pantry.

Canned Spinach and Artichoke Dip

This spinach and artichoke dip is a keto-friendly, creamy, and indulgent dish that can be enjoyed as a snack or side. Canning it preserves the flavors, allowing you to enjoy it at a moment’s notice for a delicious low-carb lunch or appetizer.

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• 1/2 cup cream cheese
• 1/2 cup Parmesan cheese, grated
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large pan, sauté the spinach until wilted, about 3-4 minutes. Remove from heat and set aside.
2. In a mixing bowl, combine cream cheese, Parmesan, sour cream, mayonnaise, garlic powder, salt, and pepper. Mix until smooth.
3. Fold in the spinach and artichokes, mixing until evenly combined.
4. Spoon the mixture into sterilized jars, ensuring they are sealed tightly.
5. Process in a water bath canner for 10-15 minutes.

This creamy spinach and artichoke dip is a delicious, keto-friendly treat. It’s perfect for serving at gatherings, as a side dish, or enjoying on its own. Canning it gives you a handy jar of indulgence that’s always ready for a quick snack or lunch, providing a satisfying and creamy low-carb option.

Canned Garlic Dill Pickles

These garlic dill pickles are a crunchy, flavorful snack that fits perfectly into a keto diet. The combination of fresh cucumbers, garlic, and dill creates a classic pickle flavor that can be enjoyed straight from the jar or as a side dish to a keto meal.

Ingredients

• 6 small cucumbers, sliced into spears or rounds
• 4 cloves garlic, smashed
• 2 tablespoons fresh dill
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon erythritol (optional, for a touch of sweetness)
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns

Instructions:

1. In a clean jar, pack the cucumber slices, garlic, and dill.
2. In a saucepan, bring the vinegar, water, salt, erythritol, mustard seeds, and peppercorns to a boil. Stir until the salt and erythritol dissolve.
3. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
4. Seal the jars and process them in a water bath canner for 10-15 minutes.

These garlic dill pickles are the perfect snack or side dish for anyone following a keto lifestyle. The tangy, garlicky flavor and crunchy texture make them irresistible, and canning ensures that you have a long-lasting supply for your low-carb meals. Whether enjoyed on their own or paired with meats, these pickles are a flavorful addition to any meal.

Canned Cauliflower Rice Pilaf

This cauliflower rice pilaf is a healthy, low-carb alternative to traditional rice. By canning it, you can prepare it in advance and have a keto-friendly side dish ready to serve alongside your meals.

Ingredients:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/4 cup chopped bell pepper
• 1/4 cup chopped carrots
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chicken broth (low-sodium)

Instructions:

1. Heat olive oil in a pan over medium heat and sauté the onion, bell pepper, and carrots for 5-7 minutes.
2. Add the grated cauliflower to the pan and cook for an additional 5 minutes until tender.
3. Stir in the garlic powder, thyme, salt, pepper, and chicken broth, and cook for another 2-3 minutes.
4. Pack the cauliflower rice pilaf into sterilized jars and process in a water bath canner for 10-12 minutes.

This cauliflower rice pilaf is a versatile and healthy low-carb alternative to traditional rice. By canning it, you’ll have a nutritious and flavorful side dish that complements a wide variety of keto meals. The mix of vegetables and cauliflower creates a satisfying texture, and the seasonings enhance the dish with savory notes. Having this pilaf on hand makes meal prep easy and stress-free.

Canned Tomato Basil Sauce

omemade tomato basil sauce is a great addition to your keto-friendly meals. Made with fresh tomatoes and aromatic basil, it’s perfect for topping zucchini noodles, grilled meats, or even as a dipping sauce.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder

Instructions:

1. Heat olive oil in a pan over medium heat and sauté the garlic until fragrant, about 1-2 minutes.
2. Add the chopped tomatoes and cook for 10-15 minutes, allowing them to break down and form a sauce.
3. Stir in the fresh basil, salt, pepper, and onion powder.
4. Let the sauce simmer for another 5 minutes before removing from heat.This homemade tomato basil sauce is a staple for anyone on a keto diet. Canning it makes it easy to store and enjoy whenever you need a quick, flavorful addition to your meals. It’s perfect for topping low-carb pasta alternatives, like zucchini noodles, and is also great for dipping or mixing into casseroles.

Canned Spicy Pickled Green Beans

These spicy pickled green beans are a low-carb snack that packs a punch. The heat from the peppers combined with the crisp texture of the green beans creates a satisfying snack or side dish, and canning them ensures you can enjoy them for months.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1/2 cup white vinegar
• 1/2 cup water
• 2 cloves garlic, smashed
• 1 teaspoon red pepper flakes
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon salt
• 1 small jalapeño, sliced (optional for added heat)

Instructions:

1. Blanch the green beans in boiling water for 3 minutes, then immediately transfer to ice water to stop the cooking process.
2. In a saucepan, bring the vinegar, water, garlic, red pepper flakes, mustard seeds, salt, and jalapeño (if using) to a boil.
3. Pack the blanched green beans into sterilized jars, then pour the hot brine over them, ensuring they are fully covered.
4. Seal the jars and process them in a water bath canner for 10-12 minutes.

These spicy pickled green beans are the perfect balance of crunch, spice, and tang. They are a satisfying keto-friendly snack or an exciting addition to any meal. By canning them, you can enjoy their bold flavors all year round, making them a must-have in your low-carb pantry.

Canned Roasted Tomato & Garlic Soup

This roasted tomato and garlic soup is a creamy, comforting meal with a rich, smoky flavor. By canning it, you can preserve its taste for months and have a quick, keto-friendly lunch on hand when you need it.

Ingredients::

• 8 ripe tomatoes, quartered
• 1 head of garlic, halved
• 1 tablespoon olive oil
• 2 cups chicken broth (low-sodium)
• 1/4 teaspoon dried oregano
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes and garlic on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes until the tomatoes are soft and caramelized.
2. Transfer the roasted tomatoes and garlic to a blender or food processor and blend until smooth.
3. Pour the tomato mixture into a pot, add the chicken broth, oregano, salt, and pepper, and bring to a simmer. Cook for 10 minutes.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Pour the soup into sterilized jars and process in a water bath canner for 15 minutes.

This roasted tomato and garlic soup is a rich and satisfying option for anyone following a keto diet. Canning it allows you to enjoy the smoky, creamy flavors year-round, making it an easy go-to for a low-carb lunch or dinner. It’s perfect on its own or paired with keto-friendly bread for dipping.

Canned Creamy Lemon Cucumber Salad

This refreshing cucumber salad with a creamy lemon dressing is a perfect keto-friendly side dish for spring. Canning it makes it easy to enjoy this light, tangy salad at any time, and it pairs wonderfully with grilled meats.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1/4 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Combine the cucumber slices, sour cream, lemon juice, dill, garlic powder, salt, and pepper in a bowl.
2. Mix until well coated and pack the salad mixture into sterilized jars.
3. Seal the jars and process in a water bath canner for 5-7 minutes to preserve.

This creamy lemon cucumber salad is a refreshing, low-carb option for spring lunches or picnics. Canning it ensures that you can enjoy the cool, tangy flavors even when cucumbers are out of season. It’s a perfect complement to any keto meal, and the addition of dill and garlic gives it a fresh, flavorful kick.

Canned Spicy Roasted Red Pepper Salsa

This spicy roasted red pepper salsa adds a vibrant kick to your keto meals. It’s perfect for pairing with grilled meats, keto chips, or even as a topping for cauliflower rice. Canning it allows you to store this delicious salsa and enjoy it whenever you need a burst of flavor.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and chopped (optional for more heat)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Roast the bell peppers under a broiler until the skins are charred. Remove the skins and seeds, then chop the peppers.
2. In a bowl, combine the roasted peppers, onion, garlic, jalapeño, cilantro, lime juice, cumin, salt, and pepper.
3. Use an immersion blender or food processor to blend the salsa until it reaches your desired consistency.
4. Pack the salsa into sterilized jars and process in a water bath canner for 10-15 minutes.

This spicy roasted red pepper salsa is full of fresh, tangy flavors that are perfect for spicing up any low-carb meal. The smoky, roasted peppers combined with the heat from the jalapeño create a delightful balance of flavors. Canning this salsa makes it easy to have on hand whenever you need a quick, keto-friendly condiment.

Canned Curried Cauliflower Pickles

These curried cauliflower pickles bring a unique twist to your standard pickle recipe. The blend of spices creates a warm, aromatic flavor that pairs wonderfully with grilled meats, cheeses, or as a snack. Canning them ensures you can enjoy their exotic flavors long after the spring season ends.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon mustard seeds
• 1/2 teaspoon chili flakes
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon erythritol (optional)

Instructions:

1. Blanch the cauliflower florets in boiling water for 3 minutes, then transfer them to ice water to cool.
2. In a saucepan, combine the vinegar, water, salt, erythritol, curry powder, turmeric, mustard seeds, and chili flakes. Bring to a boil, stirring to dissolve the salt and erythritol.
3. Pack the cooled cauliflower florets into sterilized jars and pour the hot brine over them, ensuring the cauliflower is fully submerged.
4. Seal the jars and process in a water bath canner for 10-12 minutes.

These curried cauliflower pickles are an exciting and flavorful snack or side dish. The warm spices and tangy vinegar create a perfect balance, making these pickles a standout addition to your keto meals. Canning them allows you to preserve the flavors for months, ensuring you always have a unique, low-carb option on hand.

Canned Coconut Lime Chicken Soup

This creamy coconut lime chicken soup is a light, refreshing, and flavorful meal that fits perfectly into a keto diet. Canning it provides a quick and easy meal option that can be stored and enjoyed at any time, making it a great addition to your spring meal prep.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 can coconut milk (full-fat)
• 1 cup chicken broth (low-sodium)
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, combine the coconut milk, chicken broth, lime juice, garlic powder, and ginger powder. Bring to a simmer.
2. Add the shredded chicken to the pot and cook for an additional 10 minutes, allowing the flavors to blend.
3. Stir in the fresh cilantro and season with salt and pepper to taste.
4. Pour the soup into sterilized jars, leaving about an inch of headspace, and process in a water bath canner for 15 minutes.

This coconut lime chicken soup is a light yet satisfying low-carb meal. The combination of creamy coconut milk and tangy lime creates a refreshing flavor profile, while the chicken adds protein and substance. By canning it, you can preserve this delicious soup and enjoy it any time you want a quick and comforting keto lunch.

Canned Sweet and Spicy Radish Relish

This sweet and spicy radish relish offers a tangy flavor that can liven up any keto meal. The combination of radishes, vinegar, and sweeteners makes it an ideal low-carb condiment to accompany grilled meats, seafood, or salads.

Ingredients:

• 1 lb radishes, thinly sliced
• 1/2 cup white vinegar
• 1/4 cup water
• 1 tablespoon erythritol (or preferred low-carb sweetener)
• 1 teaspoon mustard seeds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt

Instructions:

1. Slice the radishes thinly and place them in a bowl.
2. In a saucepan, combine the vinegar, water, erythritol, mustard seeds, red pepper flakes, and salt. Bring to a boil and stir until the sweetener dissolves.
3. Pour the hot brine over the radishes and stir to combine.
4. Pack the radish mixture into sterilized jars, ensuring they are submerged in the brine.
5. Seal the jars and process in a water bath canner for 10 minutes.

This sweet and spicy radish relish is a flavorful, low-carb way to enhance your meals. The tangy vinegar and slight sweetness from the erythritol pair perfectly with the heat from the red pepper flakes. Canning the relish makes it easy to store and enjoy whenever you need a burst of flavor in your keto-friendly dishes.

Canned Broccoli Cheddar Soup

This rich and creamy broccoli cheddar soup is the perfect low-carb lunch or dinner option. The combination of fresh broccoli and sharp cheddar cheese creates a comforting, indulgent soup that can be stored for later use through canning.

Ingredients:

• 4 cups fresh broccoli florets
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 tablespoon butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the butter and sauté the broccoli for 3-4 minutes.
2. Add the chicken broth and garlic powder, bringing the mixture to a simmer. Cook for 10-15 minutes until the broccoli is tender.
3. Stir in the heavy cream and cheddar cheese, allowing the cheese to melt and the soup to become creamy.
4. Use an immersion blender to blend the soup to your desired consistency.
5. This creamy broccoli cheddar soup is a satisfying and comforting meal that fits perfectly into a keto diet. The rich flavors of the cheese combined with the healthy broccoli make for a filling, low-carb lunch. Canning it ensures you always have a warm, easy meal ready whenever you need it.

Canned Garlic Herb Mushroom Medley

This canned garlic herb mushroom medley is a perfect side dish for your keto meals, offering a savory, earthy flavor. The blend of mushrooms, garlic, and fresh herbs makes it an ideal accompaniment to meats or salads.

Ingredients:

• 2 cups mixed mushrooms (button, shiitake, cremini), sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley
• 1/2 cup white wine vinegar
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Add the mushrooms and sauté for 5-7 minutes, until they start to soften and brown.
2. Add the garlic, thyme, and parsley, continuing to sauté for 2 minutes.
3. Stir in the white wine vinegar, salt, and pepper. Let the mixture simmer for 3-5 minutes.
4. Pack the mushroom mixture into sterilized jars and process in a water bath canner for 10-15 minutes.

This garlic herb mushroom medley is a versatile, flavorful dish that can be enjoyed as a side or topping for a variety of keto meals. The mushrooms absorb the aromatic herbs and garlic, resulting in a savory and satisfying dish. Canning it allows you to store the mushrooms for later use, making them a convenient addition to your low-carb pantry.

Note: More recipes are coming soon