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Canning Recipe Roundup

Bottle up the fresh, ripe flavors of summer fruit and vegetables into a jar to enjoy them a little longer. It’s easy with a few simple-to-make canning recipes. Whether you use a water bath canning method to keep preserves for up to a year, or just keep them in your fridge to extend their life a few more weeks, crafting recipes for fruit preserves and pickled veggies is the perfect way to savor these last days of summer.


Strawberry & Lavender Jam

Just a few pinches of lavender blossoms will help balance this sweet strawberry jam.

  • 3 lbs fresh strawberries, rinsed, hulled and diced
  • 1-1/2 cup sugar
  • 3 Tbsp fresh lemon juice, strained
  • 1-1/2 tsp dried lavender blossoms (or 1 Tbsp fresh)

Add strawberries and sugar to a large, non-stick saucepan and bring to a simmer, stirring frequently. Cook for 5 minutes. Pour into a colander resting over a large bowl to allow juice to drain off. Return juice to the pan and boil over medium-high heat until syrup is reduced, about 20 minutes.

Return strawberries and any additional juice to the pan, then add lemon juice and lavender and bring to a simmer. Continue to simmer for approximately 15 minutes until desired consistency is reached. Test consistency by applying a small dab of jam onto a chilled plate and return to freezer for 1 minute. Jam should become somewhat firm but not gel. Skim foam from the top then remove from heat and stir well.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservation available at


Lime-Infused Pickled Red Onions

  • 2 medium red onions, sliced to desired thickness (onions shown are 1/8” thick)
  • 2–3 slices of lime, paper thin
  • 3/4 cup white wine vinegar
  • 1/4 cup white vinegar
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp peppercorn
  • 1 tsp whole coriander
  • 1/4 cup fresh lime juice
  • 1/2 cup water

Boil 4 cups of water, then carefully place onions in hot water making sure to submerge them for about 30 seconds. Pour into a colander to drain. Transfer the limes and onions to jars. Fill to the top of the jar, do not pack tight.

Combine vinegar, sugar, salt, peppercorns, and coriander seeds in medium pan. Cook on high, stirring for about 3 minutes, making sure that sugar and salt dissolve. Add fresh lime juice. Pour hot solution over onions and lime. Add water if needed to fill each jar. Cover; allow to cool before placing in the refrigerator. These can be eaten right away. The onions will keep in the refrigerator for 5 to 7 days.


Spiced Blueberry Chutney

A sweet compliment to any savory meat dish like duck breast or pork loin.

  • 1/2 cup shallots, minced
  • 1/2 Tbsp garlic, minced
  • 1/2 orange, including rind
  • 4 cups fresh blueberries
  • 1/2 cup balsamic vinegar
  • 1/3 cup dark brown sugar
  • 1 Tbsp fresh tarragon leaves, chopped
  • 1/2 tsp dried red pepper flakes
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt

In large, non-stick saucepan cook shallots and garlic with a little olive oil for 1 minute over medium-high heat. Add remaining ingredients. Reduce heat to medium low and simmer, stirring frequently, until thickened, about
50 minutes.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservation available at


Pickled Dilly Beans or Asparagus

  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1 tsp dill (fresh or seeds)
  • 1 tsp mustard seed
  • 1/2 tsp peppercorns
  • 20 sprigs of fresh asparagus
  • 2 lbs beans
  • 1 cup water
  • 1 cup vinegar

In each jar, put garlic, red pepper flakes to taste, sea salt, dill, mustard seeds, and peppercorns. Place asparagus or beans gently into each jar, cut to fit. Heat equal parts water and vinegar, calculating the amount you need based on the size of your jars. Once hot, pour over asparagus or beans. Let cool on the counter with lid open, then place in the refrigerator with the lid closed. The best results are prepared 48 hours before serving. The asparagus or beans will keep in the refrigerator for 4 weeks.


Spiced Apple Butter

A versatile topping for oatmeal, a glaze for pork loins, or a healthy substitute for up to half the amount of butter in cake or muffin recipes.

  • 6 lbs apples, cored, peeled and cut into 1” chunks
  • 2 cups apple cider
  • 1 ½ cup sugar (approximately)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground allspice

Put apples in a large, non-stick saucepan and add cider and 4 cups water. Bring to a boil over high heat. Boil and stir frequently until apples are broken down, about 30-40 minutes.

Measure the result, then adjust recipe. Reduction volume will vary depending on type of apples.

Add 2 Tbsp sugar per 1 cup of puree, and add spices. Using an immersion blender or regular blender, puree until very smooth. Bring to boil, then lower heat and simmer for several hours until puree is dark and thick, stirring frequently. It’s done when you are able to dollop a bit onto a plate with no liquid seeping.

Pour into jars and refrigerate for up to 3 weeks or process in a water bath to keep in pantry for up to 1 year. Details about food preservations available at



Rainbow Pickled Carrots

  • 1 lb rainbow carrots
  • 1-1/4 cup water
  • 1 cup vinegar
  • 1/4 cup sugar
  • 2 cloves garlic
  • 1-1/2 tsp fennel
  • dill sprigs
  • 2 bay leaves

Cut carrots into sticks of your desired thickness; bring to a boil in medium sized pot with lightly salted water. Simmer for one minute, remove from heat and rinse with cold water. Drain thoroughly.

In the same pot, heat the remaining ingredients, bring to a boil, reduce heat and simmer for two minutes. Remove from heat add the carrot sticks. Cool until room temperature, place into jars and chill. Prepare one day in advance of serving for best results. The carrots will keep in the refrigerator for up to four weeks.


Sweet ‘n Spicy Pickled Beets

  • 2 lbs medium sized beets
  • 1-1/2 cup onions, sliced into thin rounds
  • 1 cup sugar
  • 2 sticks of cinnamon, each stick broken into 2 pieces
  • 1 Tbsp mustard seed
  • 1 tsp allspice ground
  • 1 tsp cloves whole
  • 1 tsp salt
  • 1-1/4cup apple cider vinegar
  • 3/4 cup of water

Scrub beets; leave the stem on, helps to avoid losing too much of the beet juice. Fill a large pot with water, add beets, and boil, until beets are fork tender and skin slips off easily. Drain beets and let cool, slip off skin, remove tops and slice to 1/8 or 1/4 in size.

Add onions, sugar, cinnamon stick, mustard seed, allspice, cloves, salt, vinegar, and water to a large pot and bring to a boil. Turn the heat down to low and cook for 6 minutes. Add beets to pot and cook until beets are hot.

Pour into jars, remover cinnamon sticks. Let cool, place in refrigerator. The beets will last up to four weeks in the refrigerator.

Photo credit: Katheryn Moran Photography


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