Food Comfort Foods Canning Recipes For Your Summer Harvest By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Updated on May 29, 2023 Trending Videos Canning makes it possible to preserve your summer veggies and enjoy them in all seasons. Try making canned beans, salsa, jam, pickles, relish, beets and more. 01 of 21 Bread & Butter Pickles Be sure to use small pickling cucumbers, which have fewer seeds and crisper texture than English or salad cucumbers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. Step-by-Step Guide to Canning View Recipe 02 of 21 Strawberry-Lemon Marmalade Strips of lemon peel give this tangy preserve a delicious bitter edge. View Recipe 03 of 21 Pickled Pear Tomatoes with Rosemary and Garlic For a summer appetizer, serve this melange of spices and tiny pickled tomatoes with a sliced baguette. View Recipe 04 of 21 Sweet Cherry Jam To remove pits from the dark sweet cherries used in this recipe, try a cherry pitter (available from cookware shops or catalogs). Otherwise, halve the cherries, then pry the pits out with the tip of a knife. View Recipe 05 of 21 Pickled Green Beans Dilly Beans are a farmhouse staple and common to old preserving books. They're equally happy as part of a relish or antipasto tray or at a picnic with burgers and brats. This recipe is from Urban Roots in Springfield, Missouri. View Recipe 06 of 21 Mexican Corn Salsa Carson Downing We love the sweet heat of this sunny salsa. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. Sweet Corn Recipes View Recipe 07 of 21 Chunky Tomato Salsa Tomato plants gone wild? This giant batch of salsa will help deplete the vines. Summer-Fresh Tomato Recipes View Recipe 08 of 21 Spiced Nectarines Top breakfast staples like French toast, waffles, yogurt or oatmeal with syrupy cinnamon- and nutmeg-infused nectarines. View Recipe 09 of 21 Carrot-Cake Jam Slather this jam on toast with cream cheese, and your breakfast will taste like a dessert. Our Best Rolls, Breads and Biscuits View Recipe 10 of 21 Sweet-Hot Peppers Look for Hungarian hot wax peppers at farmers markets or sub banana peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe 11 of 21 Peach Chutney This recipe from the Peachbarn Cafe in Alto Pass, Illinois, makes just 2 1/4 cups, but if you have an abundance of peaches, you can make multiple batches of this recipe and can them. View Recipe 12 of 21 Fresh Green Tomato Relish Don't let any hard, unripened tomatoes go to waste! Pile this gingery, sweet-tart relish on brats or hamburgers, or serve it over grilled fish. The relish keeps well in the fridge for 1 week, but if you like, it can be canned for longer storage or to be given as gifts. View Recipe 13 of 21 Chowchow We've packed a bushel of veggies into this tangy Southern-style relish. Serve it alongside ham and beans or pork chops—and don't forget the corn bread! View Recipe 14 of 21 Peachalope Jam Lemon, nutmeg and walnuts add layered flavor and texture to this unusual jam, which uses both peaches and cantaloupe. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe 15 of 21 Zucchini Relish If you have a food processor, use it! This zingy relish requires lots of chopping. Try it on brats or burgers, or even with grilled chicken or pork chops. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe 16 of 21 Ratatouille-Style Tomato Sauce This eggplant-laden sauce is a hearty, meatless alternative to spaghetti sauce. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe 17 of 21 Tomato-Basil Jam Any variety of ripe tomato can be used for this sweet and tangy spread. Try it on sandwiches, as a topping for fish or meats or as an accompaniment for a gourmet cheese board. View Recipe 18 of 21 Blueberry Chardonnay Jam This jam doesn't taste boozy; the white wine just deepens the flavor, like red wine in a stew. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe 19 of 21 Pickled Beets Allspice, cinnamon and cloves flavor these sweet-sour beets. If only large beets are available, quarter or chop them into chunks after peeling in Step 1. View Recipe 20 of 21 Hot Pepper Mustard Butter Thanks to the thickener Clear Jel (available online), this unusual sandwich spread has a luscious, creamy consistency. If you want a milder taste, use 4 ounces of hot peppers and 4 ounces of mild peppers. This recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio. View Recipe 21 of 21 Garden Salsa Jam This jam is made with the fresh veggies you might find in salsa. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit