58 Timeless Canning Recipes Only Grandma Knew to Make

From the Recipe Creator: This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! —Linda Wegner, Robinson, Illinois

From the Recipe Creator: This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania

From the Recipe Creator: With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

From the Recipe Creator: I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois

From the Recipe Creator: I make several batches of this simple and delicious homemade apple butter recipe to freeze in jars. Depending on the sweetness of the apples used, you can adjust the sugar to taste. —Betty Ruenholl, Syracuse, Nebraska

From the Recipe Creator: I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. —Pamela Lundstrum, Bird Island, Minnesota

From the Recipe Creator: My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. —Ginny Beadle, Spokane, Washington

From the Recipe Creator: I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont

From the Recipe Creator: Fresh peach quarters soaked in vinegar, sugar and warm spices are a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin

From the Recipe Creator: Canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

From the Recipe Creator: Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: Faced with an abundance of grapes from my garden, I wound up using them in various ways. This conserve was an afterthought, but I received so many great compliments from family and friends that I made sure to write down the recipe. I served it with crackers and Brie cheese, but it would be great with pork, chicken, ham and cheesecake, too. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: Watching my grandmother can hundreds of jars of tomatoes, peaches and pears inspired me to try making jams and jellies myself. I can remember going down into her cellar as a girl—all those jars on the shelves gave me such a warm, homey feeling! My family enjoys this jam on warm corn muffins, or blueberry. The cinnamon's a bit of a surprise. —Barbara Burns, Phillipsburg, New Jersey

From the Recipe Creator: This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia

From the Recipe Creator: We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. —Karen Haen, Sturgeon Bay, Wisconsin

From the Recipe Creator: This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland

From the Recipe Creator: The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: When my jam won a first-place pink ribbon at our local county fair, I was overjoyed but it's not the highest compliment that recipe has received. Two girlfriends that I share it with tell me if they don't hide the jam from their husbands and children, they'll devour an entire jarful at just a sitting! —Patricia Larsen, Leslieville, Alberta

From the Recipe Creator: Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington

From the Recipe Creator: This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

From the Recipe Creator: I consider this strawberry-rhubarb jam summer in a jar! It's a soft-set jam that tastes great spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania

From the Recipe Creator: This spicy jam recipe is from my Russian grandmother, who had no written recipes and who gave a few jars of the jam as gifts. I re-created the recipe from memory and think of her each time I prepare it. If you want to increase the yield, it's easy to double the recipe. I like to serve the jam on buttered toast or with cream cheese on toasted pita. The jars, which are dark red from the beets, make a welcome gift.—Susan Asanovic, Wilton, Connecticut

From the Recipe Creator: Fresh peaches and tomatoes make my salsa a winner over store-bought versions. I give my co-workers several jars throughout the year as a special treat. —Peggi Stahnke, Cleveland, Ohio

From the Recipe Creator: At dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam.—Jeni Pittard, Commerce, Georgia

From the Recipe Creator: When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. —Connie Goense, Pembroke Pine, Florida

From the Recipe Creator: I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan

From the Recipe Creator: When I was raising my big family, I’d make this garlic dill pickle recipe toward the end of the growing season for winter’s keeping. Crushed red pepper flakes gives the pickles a bit of bite.— Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Pickled garlic is a delicious condiment for the garlic lover on your list. You’ll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I help help my husband with the pouring and skimming for this jelly—my own personal favorite. It's nice as both a breakfast spread and a topping for pork or other meat. —Jean Coleman, Ottawa, Ontario

From the Recipe Creator: I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota

From the Recipe Creator: At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter. —Carmen Tuck, Airdrie, Alberta

From the Recipe Creator: Home-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania

From the Recipe Creator: In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri

From the Recipe Creator: August is the busiest month of the year on our small farm—that’s when we’re harvesting sweet corn, pumpkins and pickling cucumbers for our stand. But I always make time to put up this jelly. The apples come from our old-fashioned orchard, while the blackberries grow wild along our creek…and the jelly’s usually gone by January! —Liz Endacott, Matsqui, British Columbia.

From the Recipe Creator: Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania

From the Recipe Creator: You'll definitely capture the flavors of summer with this chunky, luscious toast-topper. Best of all, this jam freezes well for up to a year, and it makes a great housewarming or hostess gift idea. —Gwen Frankhouser, El Cajon, California.

From the Recipe Creator: Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina

From the Recipe Creator: Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas

From the Recipe Creator: Here's a fruit spread that captures the best tastes of late summer. I like that it's low in sugar and not overly sweet, which lets the fresh peach flavor shine right through. — Rebecca Baird, Salt Lake City, Utah

From the Recipe Creator: This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin

From the Recipe Creator: I have a very hearty tomatillo plant in my garden. To use up the abundant produce, I decided to make a relish. You can use it as a dip or as a condiment on eggs, hot dogs, meat loaf or burgers. It has an addictive taste. —Deb LaBosco, Foley, Minnesota

From the Recipe Creator: I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.—Donna Bensend, Dallas, Wisconsin

From the Recipe Creator: We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana

From the Recipe Creator: I work at a farmers market, and honey blueberry jam is my top seller. You've gotta taste it with fresh goat cheese and toasted candied pecans. —Krystal Wertman, Humble, Texas

From the Recipe Creator: I love the flavor combination of lemon and rosemary. This unique marmalade goes beautifully with roast chicken, herbed pork roast, lamb chops or a savory biscuit. —Birdie Shannon, Arlington, Virginia

From the Recipe Creator: This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. —Ball Brand and Kerr Brand home canning products

From the Recipe Creator: If you love spicy food like we do, then these tasty candied jalapenos—also known as cowboy candy—are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey

From the Recipe Creator: I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington

From the Recipe Creator: Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. —Lee Bremson, Kansas City, Missouri

From the Recipe Creator: With tongue-tingling peppers, pears, tomatoes and more, this versatile chutney is a mouthful of flavor. Serve it alongside your favorite meat entree...as a sandwich spread...over cream cheese for an appetizer...or even with chips as a salsa-style dip.—Deb Thomson, Grand Island, Nebraska