54 water bath recipes

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Italian giardiniera pickled vegetables with red peppers, cauliflower, wax beans, squash, radish, carrots, and onion in a basil-garlic brine. Water-bath canned for long pantry storage.

Baked acorn squash halves stuffed with crushed pineapple and cinnamon. A diabetic-friendly side dish steamed in a water bath until fork-tender and naturally sweet.

Pickled sweet peppers brined overnight and canned in an apple cider vinegar brine with horseradish and garlic. A classic boiling-water bath canning recipe for colorful bell peppers.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Pickled peppers and chilies preserved in a vinegar brine with an optional olive oil layer. Water bath canned for shelf-stable storage year round.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Diabetic pumpkin custard: a sugar-free single-serve pumpkin custard sweetened with saccharin and baked in a water bath. A light fall dessert for anyone watching carbs.

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Orange jelly made with frozen orange juice concentrate, lemon juice, and Certo liquid pectin. A quick no-cook jelly that sets in jars without any boiling water bath processing.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.