24+ Delicious Summer Canning Recipes to Preserve Your Favorite Flavors

As the summer months roll in, there’s no better way to savor the season’s freshest produce than by preserving it through canning.

Whether you have a backyard garden brimming with fruit and vegetables or you’re stocking up on farmer’s market treasures, canning is an excellent way to enjoy summer flavors all year long.

From sweet jams and juicy fruit preserves to tangy salsas and savory pickles, summer canning opens up a world of possibilities.

In this blog, we’re excited to share 24+ summer canning recipes that will help you preserve everything from peaches and tomatoes to cucumbers and herbs.

These recipes are perfect for beginners and seasoned canners alike, offering a variety of flavors and textures to suit every taste.

Whether you’re looking for a spicy condiment or a sweet spread, these recipes will help you capture the essence of summer and savor it all year round.

24+ Delicious Summer Canning Recipes to Preserve Your Favorite Flavors

Canning is not just a way to preserve food; it’s a way to create memories and enjoy the fruits of your labor long after the summer sun has set.

With over 24+ summer canning recipes to choose from, you can experiment with flavors, try new combinations, and stock your pantry with delightful jars that will make your meals brighter and more flavorful.

From zesty salsas to vibrant jams, these canning recipes are designed to fit every palate and every skill level.

So, grab your jars, gather your ingredients, and get ready to preserve the season’s best flavors for future enjoyment.

Whether you’re sharing your homemade treats with loved ones or simply savoring them on a quiet afternoon, canning allows you to enjoy the taste of summer no matter the season.

Spicy Peach Jalapeño Jam

Sweet, juicy peaches and spicy jalapeños come together in this bold and vibrant jam that perfectly captures the essence of summer.

The balance of heat and sweetness makes this a versatile preserve — perfect for spreading on toast, pairing with cheese, or glazing grilled meats.

Ingredients:

• 4 cups peeled and chopped ripe peaches (about 6–7 medium peaches)
• 2–3 jalapeños, finely diced (remove seeds for less heat)
• 1/4 cup lemon juice
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar

Instructions:

1. Prepare jars: Sterilize 6 half-pint jars and lids by boiling or using a dishwasher on the sterilize setting.
2. Cook fruit: In a large pot, combine peaches, jalapeños, and lemon juice. Stir in the pectin and bring the mixture to a full rolling boil over high heat, stirring constantly.
3. Add sugar: Add all the sugar at once. Return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
4. Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids and bands, and process in a boiling water bath for 10 minutes.
5. Cool and store: Remove jars, let cool for 24 hours, and check for seals. Store sealed jars in a cool, dark place for up to 1 year.

This jam will become a go-to favorite for summer entertaining and gift-giving.

It brings a sweet heat that complements savory dishes, charcuterie boards, and even breakfast classics with a kick.

Pickled Garden Zucchini Relish

Zucchini often grows in abundance during summer, and this tangy-sweet relish is a clever and delicious way to preserve it.

Perfect as a condiment for burgers, hot dogs, or potato salads, it adds a refreshing crunch and a pop of color to your meals.

Ingredients:

• 4 cups finely chopped zucchini (about 4 medium)
• 1 1/2 cups finely chopped onion
• 1 cup chopped red bell pepper
• 1 tablespoon salt
• 1 3/4 cups apple cider vinegar
• 3/4 cup granulated sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon turmeric

Instructions:

1. Salt vegetables: In a large bowl, toss zucchini, onion, and red pepper with salt. Cover and refrigerate for 2–3 hours. Drain and rinse well in a colander.
2. Sterilize jars: Prepare 4–5 half-pint jars using your preferred sterilization method.
3. Cook relish: In a large pot, combine vinegar, sugar, mustard seeds, celery seeds, and turmeric. Bring to a boil, then add the drained vegetables. Simmer for 10 minutes.
4. Can the relish: Ladle hot relish into jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and seal: Remove jars and let them sit undisturbed for 24 hours. Check for seals and store in a cool, dark place.

This relish is a celebration of the garden’s bounty and a reminder that even the most humble summer vegetables can become a standout pantry staple with the right combination of spices and vinegar.

Roasted Tomato Basil Sauce

Nothing says summer like vine-ripened tomatoes and aromatic fresh basil.

This deeply flavorful sauce is made from roasted tomatoes, giving it a rich depth perfect for pasta, pizza, or spooned over grilled veggies. Canning it means you can enjoy a taste of summer all year long.

Ingredients:

• 6 pounds fresh Roma tomatoes, halved
• 1 large onion, chopped
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 2 tablespoons lemon juice per jar (for acidity)
• Salt to taste

Instructions:

1. Roast vegetables: Preheat oven to 400°F (200°C). Spread halved tomatoes, onions, and garlic on baking sheets. Drizzle with olive oil and roast for 45 minutes until caramelized.
2. Blend and simmer: Let roasted veggies cool slightly, then transfer to a blender or food processor. Blend until smooth. Pour into a large pot and simmer for 20–30 minutes to thicken.
3. Prepare jars: Sterilize jars (typically 4–5 pint jars) and keep warm.
4. Add lemon juice: Add 2 tablespoons lemon juice to each hot, sterilized pint jar to ensure safe acidity levels.
5. Fill jars: Ladle hot sauce into jars, leaving 1/2-inch headspace. Wipe rims, seal, and process in a boiling water bath for 35 minutes.
6. Cool and store: Let jars cool and check seals. Store in a cool, dark place for up to a year.

This sauce preserves the peak flavors of summer and is a lifesaver during busy weeknights in colder months.

It’s rich, herby, and endlessly versatile — a jar of pure homemade comfort waiting to be opened.

Blueberry Lemon Preserves

This preserve captures the bursting sweetness of blueberries with a bright citrusy twist from fresh lemon zest and juice.

It’s a luscious, spoonable preserve that works beautifully over pancakes, stirred into yogurt, or served alongside soft cheeses.

Ingredients:

• 6 cups fresh blueberries
• 3 cups granulated sugar
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Prep jars: Sterilize 5 half-pint jars and keep warm.
2. Cook fruit: In a large pot, combine blueberries, lemon zest, and lemon juice. Crush some of the berries for texture. Stir in pectin and bring to a boil over high heat.
3. Add sugar: Stir in the sugar all at once. Bring to a rolling boil and boil hard for 1 minute, stirring constantly.
4. Jar and process: Remove from heat, skim foam, and ladle into jars, leaving 1/4-inch headspace. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
5. Cool and store: Allow jars to cool for 24 hours. Check seals and store in a cool, dark place.

This preserve is a taste of midsummer — vibrant, sweet, and just tart enough to be refreshing.

Its bright color and flavor make it a highlight of any breakfast table or dessert tray.

Corn and Red Pepper Salsa

Packed with sweet corn, tangy vinegar, and colorful red peppers, this salsa is a zesty and satisfying way to preserve summer produce.

It’s delicious with chips, tacos, grilled meats, or even stirred into rice or pasta salads.

Ingredients:

• 6 cups fresh corn kernels (from about 8 ears)
• 2 cups chopped red bell pepper
• 1 cup chopped onion
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (optional, for heat)

Instructions:

1. Sterilize jars: Prepare 5–6 half-pint jars and lids.
2. Cook salsa: In a large pot, combine all ingredients. Bring to a boil, then reduce heat and simmer for 10–15 minutes until slightly thickened and vegetables are tender.
3. Fill jars: Ladle the hot salsa into jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes.
4. Cool and seal: Let cool undisturbed for 24 hours. Check seals and store properly.

This savory salsa is a celebration of peak-season corn, with the added vibrancy of red pepper and just enough spice to keep things interesting.

It’s a versatile condiment that brings color and character to any summer meal.

Sweet and Tangy Pickled Red Onions

These beautiful, jewel-toned onions are not only visually stunning but also packed with flavor.

Sweet, tangy, and slightly spicy, they’re the perfect topper for burgers, tacos, sandwiches, or charcuterie boards.

Ingredients:

• 4 medium red onions, thinly sliced
• 2 cups apple cider vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Prep jars: Sterilize 4 half-pint jars and lids.
2. Blanch onions: Place sliced onions in a colander and pour boiling water over them to slightly soften.
3. Make brine: In a saucepan, combine vinegar, water, sugar, salt, and spices. Bring to a boil.
4. Pack jars: Tightly pack onions into jars and pour hot brine over them, leaving 1/2-inch headspace.
5. Process: Wipe rims, seal jars, and process in a boiling water bath for 10 minutes.
6. Cool and store: Let sit for 24 hours. Check seals and refrigerate any unsealed jars.

These pickled onions are a pantry power move — vibrant in color, bold in flavor, and endlessly useful.

They add a sophisticated zing to dishes all year round and are as beautiful in a jar as they are on the plate.

Summer Strawberry Rhubarb Jam

This sweet and tangy jam blends the best of summer fruit — ripe strawberries and tart rhubarb.

Its vibrant flavor makes it a standout addition to your pantry and a delightful treat on toast, scones, or as a topping for desserts.

Ingredients:

• 4 cups fresh strawberries, hulled and halved
• 2 cups rhubarb, chopped
• 5 cups granulated sugar
• 1/4 cup lemon juice
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Sterilize jars: Prepare 6 half-pint jars and lids by sterilizing them in boiling water or your dishwasher.
2. Cook fruit: In a large pot, combine strawberries, rhubarb, and lemon juice. Stir in the pectin and bring to a boil over medium-high heat, stirring constantly.
3. Add sugar: Once the fruit mixture is boiling, add the sugar all at once. Stir well and bring back to a rolling boil. Let it boil for 1–2 minutes while stirring, then remove from heat and skim off foam.
4. Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Allow jars to cool at room temperature for 24 hours before checking for seals. Store sealed jars in a cool, dark place for up to one year.

This jam is a quintessential summer treat, bursting with the brightness of strawberries and the earthy tang of rhubarb.

Whether enjoyed in the morning or as a sweet addition to your dessert spread, it brings the essence of summer straight to your kitchen.

Sweet Peach and Cinnamon Pickles

A delightful twist on traditional pickles, this recipe infuses fresh peaches with cinnamon and sugar for a sweet and slightly spicy preserved treat.

These pickles are perfect as a side dish, a topping for grilled meats, or served as a unique appetizer.

Ingredients:

• 6 large peaches, peeled and sliced into wedges
• 2 cups apple cider vinegar
• 1 cup water
• 2 cups granulated sugar
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice

Instructions:

1. Sterilize jars: Prepare 4 half-pint jars and lids by sterilizing them in boiling water.
2. Prepare brine: In a large pot, combine vinegar, water, sugar, cinnamon sticks, cloves, ginger, and allspice. Bring to a boil, stirring until the sugar dissolves.
3. Pack peaches: Pack the peach wedges into the sterilized jars tightly, but without crushing them.
4. Add brine: Pour the hot brine over the peaches, making sure to cover them completely. Leave 1/2-inch headspace at the top of the jar. Wipe rims, seal, and process in a boiling water bath for 15 minutes.
5. Cool and store: Let jars cool at room temperature for 24 hours. Check seals and store in a cool, dark place for up to a year.

These sweet and spiced peaches are a surprising delight.

Their unique flavor makes them a wonderful accompaniment to a variety of dishes, and their rich, cinnamon-infused syrup is perfect for drizzling over desserts or pancakes.

Carrot and Ginger Relish

This carrot and ginger relish is a wonderfully aromatic condiment with the right balance of sweet, spicy, and tangy flavors.

Its vibrant color and refreshing taste make it an excellent addition to any meal, especially when paired with grilled meats, rice dishes, or sandwiches.

Ingredients:

• 4 cups grated carrots
• 1/2 cup finely chopped fresh ginger
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon

Instructions:

1. Sterilize jars: Sterilize 5 half-pint jars and lids.
2. Prepare vegetables: Grate the carrots and finely chop the fresh ginger. Combine them in a large bowl.
3. Cook relish: In a saucepan, combine vinegar, sugar, salt, mustard seeds, turmeric, and cinnamon. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves.
4. Add vegetables: Stir the grated carrots and ginger into the vinegar mixture and cook for 10-15 minutes until the mixture thickens slightly.
5. Fill jars: Pack the hot relish into sterilized jars, leaving 1/2-inch headspace. Wipe rims, seal, and process in a boiling water bath for 15 minutes.
6. Cool and store: Let jars cool at room temperature for 24 hours. Check for seals and store in a cool, dark place.

This relish is a burst of flavor in every bite. The ginger adds a pleasant heat, while the turmeric and cinnamon give it an exotic touch.

It’s perfect for adding complexity to your meals and makes a fantastic, vibrant gift for friends and family.

Spicy Garlic Dill Pickles

These crispy, spicy dill pickles are packed with flavor and perfect for anyone who loves a good kick in their pickles.

The garlic and dill, combined with a dash of heat from red pepper flakes, create a tangy and bold preserved snack that will elevate your summer barbecues and sandwiches.

Ingredients:

• 8–10 small cucumbers (about 2 pounds), sliced into spears or rounds
• 4 cloves garlic, smashed
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 1 tablespoon red pepper flakes (adjust for heat preference)
• 4 cups water
• 2 cups distilled white vinegar
• 1/4 cup sea salt
• 1/4 cup sugar
• 4 fresh dill sprigs

Instructions:

1. Sterilize jars: Sterilize 4 quart-sized jars and lids in boiling water.
2. Prepare cucumbers: Slice the cucumbers into spears or rounds, depending on your preference.
3. Make brine: In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil while stirring until the salt and sugar dissolve.
4. Pack jars: Into each sterilized jar, add 1 garlic clove, a few peppercorns, mustard seeds, red pepper flakes, and a sprig of dill. Pack the cucumber slices tightly into the jars.
5. Fill with brine: Pour the hot brine over the cucumbers, making sure they’re completely covered. Leave 1/2-inch headspace. Wipe the rims of the jars, apply lids, and process in a boiling water bath for 10 minutes.
6. Cool and store: Allow the jars to cool at room temperature for 24 hours. Check seals and store the pickles in a cool, dark place for up to a year.

These pickles offer a perfect balance of heat and acidity.

Their bold flavor and crisp texture make them a must-have on your pantry shelves, ideal for snacking or adding extra zest to sandwiches and burgers.

Pear and Cardamom Jam

A unique, fragrant twist on classic pear jam, this recipe combines the delicate sweetness of ripe pears with the warm, aromatic spice of cardamom.

It’s a sophisticated preserve that’s perfect for spreading on toast, using as a filling for pastries, or pairing with soft cheeses.

Ingredients:

• 6 cups peeled, cored, and chopped pears (about 6 medium pears)
• 2 tablespoons freshly squeezed lemon juice
• 5 cups granulated sugar
• 1/2 teaspoon ground cardamom
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Sterilize jars: Prepare 6 half-pint jars and lids by sterilizing them in boiling water or using a dishwasher on the sterilize setting.
2. Cook pears: In a large pot, combine the chopped pears and lemon juice. Stir in the cardamom and pectin, then bring to a boil over medium-high heat.
3. Add sugar: Stir in the sugar and bring the mixture back to a rolling boil. Let it boil for 1–2 minutes, stirring constantly.
4. Fill jars: Remove the jam from heat and skim off any foam. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims of the jars clean, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Let the jars cool undisturbed for 24 hours, check for seals, and store in a cool, dark place for up to one year.

This pear and cardamom jam offers a sophisticated and unique flavor profile that will elevate your breakfasts and desserts.

The sweet pears and exotic cardamom make it a conversation starter at any brunch or gathering.

Zesty Lime and Cilantro Salsa

This refreshing, tangy salsa combines zesty lime juice, fresh cilantro, and ripe tomatoes for a vibrant addition to your summer canning collection.

The hint of spice from jalapeños makes it a lively companion for grilled meats, tacos, or as a topping for chips.

Ingredients:

• 6 cups chopped tomatoes (about 6 medium tomatoes)
• 1 small onion, finely chopped
• 2–3 jalapeños, finely chopped (seeds removed for less heat)
• 1/2 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup white vinegar

Instructions:

1. Sterilize jars: Sterilize 4–5 half-pint jars and lids.
2. Mix salsa: In a large bowl, combine chopped tomatoes, onion, jalapeños, cilantro, lime juice, cumin, coriander, salt, sugar, and vinegar. Stir to combine.
3. Simmer: Transfer the salsa mixture to a large pot and bring it to a simmer over medium heat. Let it cook for 10–15 minutes, stirring occasionally until slightly thickened.
4. Fill jars: Ladle the hot salsa into the sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes.
5. Cool and store: Let jars cool for 24 hours, check for seals, and store in a cool, dark place.

This salsa captures the vibrant flavors of summer in every bite.

The cilantro and lime provide a fresh and tangy contrast to the tomatoes, making it a delightful condiment for your summer feasts, from tacos to grilled meats.

Spicy Mango Chutney

This sweet and spicy mango chutney is a perfect balance of tropical sweetness, tangy vinegar, and a subtle heat.

It’s fantastic as a condiment for grilled meats, curries, or as a topping for cheese boards, adding a delightful punch to any dish.

Ingredients:

• 4 cups diced mango (about 3 large ripe mangoes)
• 1 cup chopped onion
• 1/2 cup raisins
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1–2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1 tablespoon salt

Instructions:

1. Sterilize jars: Prepare 5 half-pint jars and lids by sterilizing them in boiling water.
2. Cook chutney: In a large pot, combine all ingredients: mango, onion, raisins, vinegar, brown sugar, ginger, turmeric, cumin, cinnamon, cloves, jalapeños, and salt. Stir well and bring to a boil.
3. Simmer: Lower the heat and let the chutney simmer for 45 minutes to 1 hour, stirring frequently until it thickens and the mango becomes soft.
4. Fill jars: Ladle the hot chutney into the sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Let the jars cool for 24 hours, check for seals, and store in a cool, dark place.

This mango chutney is a versatile addition to your pantry.

Its combination of heat, sweetness, and tanginess will complement a variety of dishes, from curries to grilled meats or even a simple cheese plate.

Tomato and Basil Marinara Sauce

Fresh summer tomatoes and fragrant basil come together to create a delicious, homemade marinara sauce that is perfect for canning.

This recipe captures the essence of summer and brings a comforting, savory flavor to your pasta, pizza, or any Italian-inspired dish.

Ingredients:

• 8 cups peeled and chopped fresh Roma tomatoes (about 10–12 medium tomatoes)
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon dried oregano
• 1 tablespoon sugar
• 1/4 cup lemon juice (for acidity)
• Salt and pepper, to taste

Instructions:

1. Sterilize jars: Sterilize 6 pint jars and lids.
2. Cook sauce: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened. Add the tomatoes, basil, oregano, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30–40 minutes, stirring occasionally until the sauce thickens.
3. Add lemon juice: Before filling jars, stir in lemon juice to ensure proper acidity for safe canning.
4. Fill jars: Ladle the hot marinara sauce into sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 35 minutes.
5. Cool and store: Let jars cool for 24 hours before checking seals and storing in a cool, dark place.

This marinara sauce is a pantry staple that brings the taste of summer into your meals year-round.

Its fresh tomato flavor and aromatic basil make it an easy, versatile base for any Italian dish, from pasta to pizza.

Sweet Pickled Carrots with Ginger

These sweet, tangy, and slightly spicy pickled carrots are flavored with ginger, making them a delightful and crunchy addition to any meal.

They’re perfect for snacking, as a topping for tacos, or as a garnish for salads and sandwiches.

Ingredients:

• 4 cups peeled and sliced carrots (about 6–8 medium carrots)
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1-inch piece fresh ginger, sliced thinly
• 2 cloves garlic, peeled
• 1 teaspoon mustard seeds
• 1/4 teaspoon ground turmeric

Instructions:

1. Sterilize jars: Sterilize 4–5 half-pint jars and lids.
2. Prepare brine: In a saucepan, combine the vinegar, water, sugar, salt, ginger, garlic, mustard seeds, and turmeric. Bring to a boil, stirring until the sugar and salt dissolve.
3. Pack carrots: Pack the sliced carrots tightly into the sterilized jars, leaving some space at the top.
4. Add brine: Pour the hot brine over the carrots, making sure they are completely covered. Leave 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes.
5. Cool and store: Let jars cool for 24 hours, check for seals, and store in a cool, dark place.

These sweet and pickled carrots are full of flavor, with the ginger adding a fragrant spice and the turmeric giving a vibrant color.

They’re a crunchy, delicious side that pairs wonderfully with just about any dish.

Sweet Cherry Jam with Almonds

This cherry jam is sweet and rich, with a delightful hint of almond flavor.

The combination of fresh cherries and almonds creates a unique jam that’s perfect for spreading on toast, adding to pastries, or even pairing with cheese.

Ingredients:

• 5 cups fresh pitted cherries (about 3 pounds)
• 1 1/2 cups granulated sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1/4 cup chopped slivered almonds
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Sterilize jars: Sterilize 6 half-pint jars and lids.
2. Cook fruit: In a large pot, mash the cherries and add lemon juice. Stir in pectin, bring the mixture to a boil, and cook for about 10 minutes.
3. Add sugar and almond extract: Stir in sugar and bring the mixture back to a rolling boil. Let it boil for 1–2 minutes, then add the almond extract and chopped almonds. Stir well.
4. Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the rims, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Let jars cool for 24 hours, check for seals, and store in a cool, dark place.

This cherry jam is a unique twist on the traditional fruit preserve, with the almonds adding a surprising nutty flavor that pairs beautifully with the sweetness of the cherries.

It’s perfect for gifting or enjoying with breakfast or desserts.

Hot Pepper Jelly

A vibrant and zesty jelly made with hot peppers, this recipe offers a perfect balance of heat and sweetness.

It’s perfect for serving as a dip with crackers and cheese or using as a glaze for meats such as chicken, pork, or even fish.

Ingredients:

• 3 cups chopped bell peppers (green, red, or a mix)
• 1 cup chopped hot peppers (jalapeños, serranos, or your preferred variety)
• 1/2 cup apple cider vinegar
• 4 cups granulated sugar
• 1 package (1.75 oz) powdered pectin
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Instructions:

1. Sterilize jars: Sterilize 5 half-pint jars and lids.
2. Cook peppers: In a large pot, combine the chopped bell peppers, hot peppers, vinegar, and lemon juice. Bring to a boil and cook for 5 minutes.
3. Add sugar and pectin: Stir in the sugar and pectin. Return to a boil and let it cook for 5–7 minutes until it reaches the jelly stage.
4. Fill jars: Ladle the hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe the rims, apply lids, and process in a boiling water bath for 5 minutes.
5. Cool and store: Allow jars to cool for 24 hours, check seals, and store in a cool, dark place.

This hot pepper jelly is a fantastic way to bring bold flavors into your kitchen.

It’s versatile and works as an appetizer, a topping for meats, or even mixed into sauces for extra zing.

Lemon and Herb Infused Olive Oil

This fragrant olive oil, infused with fresh lemon and herbs, is a perfect addition to your pantry and can be used in various dishes such as salads, pasta, or as a drizzle over roasted vegetables.

The citrus and herb combination is light, refreshing, and versatile.

Ingredients:

• 2 cups extra virgin olive oil
• 1 tablespoon fresh lemon zest
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 cloves garlic, peeled and smashed
• 1/2 teaspoon red pepper flakes (optional, for a bit of spice)

Instructions:

1. Prepare bottles: Sterilize 2–3 small glass bottles or jars and lids.
2. Infuse oil: In a saucepan, gently heat the olive oil over low heat for about 5 minutes. Add the lemon zest, rosemary, thyme, garlic, and red pepper flakes. Heat the mixture for another 5–10 minutes, making sure not to let it boil.
3. Cool and strain: Remove the oil from the heat and allow it to cool. Strain out the herbs and garlic.
4. Fill bottles: Pour the infused olive oil into sterilized bottles or jars, leaving a bit of space at the top.
5. Seal and store: Seal the bottles and store in a cool, dark place. Let the oil infuse for at least 1–2 weeks before using.

This infused olive oil is a flavorful and elegant way to enhance dishes with minimal effort.

The lemon and herbs bring a refreshing flavor, and the olive oil itself becomes a versatile ingredient for many culinary applications.

Blueberry Lavender Jam

This fragrant jam combines the sweetness of fresh blueberries with the delicate floral notes of lavender.

The result is a beautifully aromatic preserve that pairs wonderfully with scones, cheeses, or as a topping for desserts.

Ingredients:

• 4 cups fresh blueberries
• 1 1/2 cups granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon dried lavender buds
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Sterilize jars: Sterilize 5 half-pint jars and lids.
2. Cook fruit: In a large pot, combine the blueberries, lemon juice, and lavender. Bring to a boil over medium heat, stirring occasionally.
3. Add pectin and sugar: Stir in the pectin and bring the mixture back to a boil. Add sugar all at once, and stir to dissolve. Boil for 1–2 minutes until the mixture reaches the jelly stage.
4. Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Let the jars cool for 24 hours, check for seals, and store in a cool, dark place.

This jam is a perfect way to capture the essence of summer berries and aromatic lavender.

Its floral notes make it a unique spread for toast or pastries and an excellent gift for friends and family.

Roasted Red Pepper and Tomato Sauce

This rich and savory roasted red pepper and tomato sauce is perfect for canning and using in a variety of dishes such as pasta, soups, or as a topping for grilled meats.

The sweetness of roasted red peppers and the acidity of tomatoes create a flavor-packed sauce.

Ingredients:

• 6 large ripe tomatoes, peeled and chopped
• 3 red bell peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons lemon juice (for acidity)

Instructions:

1. Sterilize jars: Sterilize 6 pint jars and lids.
2. Roast peppers: Roast the red bell peppers by placing them directly on a stovetop flame or under a broiler until the skin blisters. Peel the skin, remove seeds, and chop.
3. Cook sauce: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, cooking until softened. Add chopped tomatoes, roasted red peppers, oregano, basil, salt, and pepper. Simmer for 30 minutes.
4. Add lemon juice: Stir in lemon juice to ensure proper acidity for safe canning.
5. Fill jars: Ladle the hot sauce into sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 20 minutes.
6. Cool and store: Let jars cool for 24 hours before checking seals and storing in a cool, dark place.

This roasted red pepper and tomato sauce brings rich, smoky flavors and is a perfect base for a variety of meals.

It’s the kind of pantry staple that’ll add depth and warmth to your dishes all year long.

Spicy Peach and Jalapeño Jam

This spicy peach and jalapeño jam is a sweet-and-heat combination that will liven up your summer canning collection.

The sweetness of peaches pairs wonderfully with the heat of jalapeños, creating a unique jam that works great as a glaze for meats or a topping for crackers and cheese.

Ingredients:

• 4 cups chopped fresh peaches (about 6 medium peaches)
• 1 1/2 cups granulated sugar
• 1/4 cup fresh lemon juice
• 2–3 jalapeños, seeded and finely chopped
• 1 tablespoon grated fresh ginger
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Sterilize jars: Sterilize 6 half-pint jars and lids.
2. Cook fruit: In a large pot, combine the chopped peaches, lemon juice, jalapeños, and grated ginger. Bring to a boil, stirring frequently.
3. Add pectin and sugar: Stir in the pectin, bring to a boil, and add the sugar. Stir to dissolve, and boil for 1–2 minutes until it reaches the jelly stage.
4. Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Allow jars to cool for 24 hours, check for seals, and store in a cool, dark place.

This jam brings a perfect balance of sweetness and heat, with the peaches providing a juicy base and the jalapeños giving a spicy kick.

It’s a great choice for those who enjoy a little heat in their preserves, and it pairs wonderfully with meats, cheeses, or simply on toast.

Pineapple and Ginger Jam

This sweet and tangy pineapple jam, infused with aromatic ginger, is a refreshing twist on traditional fruit jams.

The tropical pineapple combines with the zing of ginger to create a jam that’s perfect for spreading on toast or using as a topping for desserts and yogurt.

Ingredients:

• 4 cups fresh pineapple, peeled and chopped
• 1 1/2 cups granulated sugar
• 1 tablespoon grated fresh ginger
• 1 tablespoon lemon juice
• 1 package (1.75 oz) powdered pectin

Instructions:

1. Sterilize jars: Sterilize 5 half-pint jars and lids.
2. Cook fruit: In a large pot, combine the chopped pineapple, grated ginger, and lemon juice. Bring to a boil, stirring frequently.
3. Add pectin and sugar: Stir in the pectin and bring the mixture back to a rolling boil. Add sugar and boil for 1–2 minutes, until it thickens and reaches the jelly stage.
4. Fill jars: Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
5. Cool and store: Let the jars cool for 24 hours, check for seals, and store in a cool, dark place.

This pineapple and ginger jam offers a tropical twist that is both tangy and sweet, with the ginger adding a subtle warmth.

It’s an excellent complement for pastries, ice cream, or even grilled meats.

Cucumber Relish

This tangy cucumber relish is the perfect sidekick for burgers, hot dogs, or as a topping for sandwiches.

It combines the crunchiness of cucumbers with a sweet-and-sour brine, making it a refreshing addition to your summer meals.

Ingredients:

• 4 cups diced cucumbers (peeled if desired)
• 1 cup finely chopped onion
• 1 cup chopped red bell pepper
• 1/4 cup chopped celery
• 2 teaspoons mustard seeds
• 1 teaspoon ground turmeric
• 1 1/2 cups white vinegar
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions:

1. Sterilize jars: Sterilize 4 half-pint jars and lids.
2. Prepare vegetables: Combine the diced cucumbers, onion, bell pepper, and celery in a large bowl. Let it sit for 1 hour to draw out excess moisture.
3. Make brine: In a saucepan, combine vinegar, sugar, mustard seeds, turmeric, salt, and pepper. Bring to a boil, stirring until sugar dissolves.
4. Combine and simmer: Drain the vegetables, then add them to the saucepan with the brine. Simmer for 10 minutes.
5. Fill jars: Ladle the hot relish into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes.
6. Cool and store: Let jars cool for 24 hours, check for seals, and store in a cool, dark place.

This cucumber relish is both crunchy and tangy, making it a perfect accompaniment to your summer dishes.

It’s an easy and flavorful way to use up excess cucumbers from your garden!

Spicy Tomato Salsa Verde

This salsa verde, made with tangy tomatillos and a bit of heat from jalapeños, is the perfect addition to your summer canning collection.

It has a bright, fresh flavor that works wonderfully as a dip for chips or as a topping for tacos, grilled meats, and more.

Ingredients:

• 6 cups husked and chopped tomatillos
• 2 medium onions, chopped
• 2–3 jalapeños, chopped (seeds removed for less heat)
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 cup water

Instructions:

1. Sterilize jars: Sterilize 6 half-pint jars and lids.
2. Cook salsa: In a large pot, combine tomatillos, onions, jalapeños, garlic, cilantro, lime juice, cumin, salt, and water. Bring to a boil, then reduce the heat and simmer for 15–20 minutes until everything softens and the flavors meld.
3. Blend: Use an immersion blender to blend the salsa to your desired consistency, or leave it chunky if preferred.
4. Fill jars: Ladle the hot salsa into sterilized jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes.
5. Cool and store: Let the jars cool for 24 hours, check for seals, and store in a cool, dark place.

This salsa verde is bursting with the fresh flavors of summer, with the perfect balance of heat and tang.

It’s a versatile condiment that pairs well with almost any dish, making it an excellent choice for your pantry.