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Looking for How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home in 2023?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.  If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

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How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home

Canning, Freezing, Preserving Recipes Contents:

       Recipes / directions:

Home Canning: General directions

Home Canning Safety

Frequently Asked Questions

All about Canning Equipment and Supplies

General Canning know-how

Picking tips

Easy and Illustrated Canning, Preserves and Jam Directions

Jams, Preserves, Marmalades, Conserves and Jellies:

You should use a water bath canner

jams and jelly questions and answers

NEW! What are the differences between jams, jellies, preserves, butters, conserves, etc.?

What's wrong with using paraffin or inversions methods?

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:


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 Recipes for fresh or frozen use

Main course recipes

Desserts, cookies, cakes, pies and treats

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

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 will 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!


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!

Get the
most recent version of
the Ball Blue Book