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Home canning, freezing and preserving, whether it is jam, salsa, applesauce, apple butter, pickles or whatever, is easy; with these simple, fully illustrated directions with detailed tips and tricks.  Save money, eat healthier, with no additives or chemicals... and with much better taste! This page provides the links to our illustrated  recipes and canning* directions - so easy ANYONE can do it, along with a multitude of other recipes, guides and canning instructions.  For safety, these recipes closely follow the USDA recipes, Ball Blue Book and/or those provided by major university extension services. Whenever possible, instructions also are provided to allow you to choose the options that are important to you; such as types of cooking equipment or choices in sweeteners: honey, Stevia (or if you prefer, Splenda), Stevia, fruit juice or sugar. Look for the recipes, pages and directions that are new in 2018 with NEW! next to them!

What's in season in January 2018, and other timely information:

Notes for January 2018: Strawberries have a very brief season; and they start in early April in the South, May in most of the US, and early June in the North - don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Cold weather crops, like spinach, some lettuces, peas, kale, Brussels sprouts, broccoli, cauliflower, leeks and early onions being harvested in all but the coldest regions. Many farms and markets still have fresh winter squash, stored from last Autumn.

You may noticed the new appearance to the website! Simpler, cleaner and mobile-friendly! I'm rolling it out, page by page over the next 2 months. Everything is still here; you can access it from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me!

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All About Home Canning*, Freezing and Making Jams and Jellies

Recipes and directions


General Canning know-how

Picking tips

Easy and Illustrated Canning, Preserves and Jam Directions

Jams, Preserves, Marmalades, Conserves and Jellies:

You can use a Water Bath Canner OR a Pressure Canner for all of these recipes:

Fruit Honeys

Ice Cream, Gelato and Sorbets with your own fruit

Sauces, Salsas, Syrups, Butters, Vinaigrettes and Chutneys

You can use a Water Bath Canner for these (except for spaghetti sauce with meat!):

Canning miscellaneous fruits and vegetables

Some of these require a pressure canner to prevent potential spoilage and food poisoning, due to the low acid content of the food.  For others, you can use a Water Bath Canner OR a Pressure Canner.  I've noted what's required for each, below, following each entry, with
W for water bath,
P for Pressure canner, and
W, P for either may be used!

Juices: canning fruit and vegetable juices

Pie Fillings

Pickling Recipes - Including Relishes, Peppers, Okra, Beans and more

You can use a Water Bath Canner OR a Pressure Canner for these:

FAQs: Click here for the page of frequently asked questions (with answers) about pickling and making pickles.

Freezing instructions

Canning Broths, Stocks and Soups

Canning Meats

These recipes come straight from the USDA.  I haven't tried them myself.  I'll admit I'm just not a fan of canned meat.  But if that's your thing, here are the safe, lab-tested recipes:

Note: These require a pressure canner. There are no safe options for canning these foods in a boiling water canner.

Venison Poultry Meat Products Seafoods

Other Recipesfor fresh or frozen use

Miscellaneous food storage and preparation

Did I miss a recipe?

  • And write me, if you want directions for something I've missed.

Easy Dehydrating Instructions

See the photos and links at right for a good and inexpensive food drier.




Canning, Freezing and Drying Equipment and Supplies


Other Detailed Canning, Freezing and Drying Guides and Recipes

Ball home canning kit water bath canner

Home Canning Kits

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
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Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!

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