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21 Small-Batch Canning Recipes

Save yourself hours in the kitchen and shelves of pantry space with these small-batch canning recipes. Each recipe is a preserve or uses a standard, freezer or fridge canning method, so you can try one out no matter your skill level.

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Canning fresh tomatoes with onions in jelly marinade. Woman hands putting red ripe tomato slices and onion rings in jars. Basil, parsley leaves on top of onions. Vegetable salads for winter ; Shutterstock ID 1205461483; Job (TFH, TOH, RD, BNB, CWM, CM): TOHLaineN/Shutterstock

Cut down on the time and expense of traditional canning by trying one of these smaller-scale canning recipes. You’ll still get the preserving power and homemade taste of your go-to canning recipes without being stuck with the same flavor of jam for weeks on end. Each of the following small-scale canning recipes make just a few cans of jelly, jam, pickles or veggies each. New to canning? Make sure you read our canning 101 guide.

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Homemade Lemon Curd

Lemon curd is a scrumptious spread for scones, biscuits or other baked goods. You can find it in larger grocery stores alongside the jams and jellies or with the baking supplies, but we like making this lemon curd recipe from scratch. —Mark Hagen, West Allis, Wisconsin

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Best Ever Sweet PicklesTaste of Home

Best Ever Sweet Pickles

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I’ve made it less mustardy and more garlicky to fit my family’s tastes. This method keeps them incredibly, refreshingly crunchy. —Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

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Pineapple Kiwi JamTaste of Home

Pineapple Kiwi Jam

Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It’s especially good slathered on biscuits. —Sondra Rogers, Columbus, Indiana

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Spiced Pickled BeetsTaste of Home

Spiced Pickled Beets

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

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Green Tomato JamTaste of Home

Green Tomato Jam

As the tomato season draws near and you have a bumper crop of green tomatoes on your vine, reach for this one-of-a-kind jam! Everyone is pleased with its great taste.—Norma Henderson, Hampton, New Brunswick

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Sweet & Smoky SalsaTaste of Home

Sweet & Smoky Salsa

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

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Pickled Green BeansTaste of Home

Pickled Green Beans

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

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Fig JamTaste of Home

Fig Jam

I have had a love of figs ever since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. &mdashMonica Keleher, Methuen, Massachusetts

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Canned Nectarines in Honey SyrupTaste of Home

Canned Nectarines in Honey Syrup

Nectarines are in season for such a short time, you'll want to do whatever you can to extend the season. With this quick method for canning nectarines, you'll have delicious fruit all year long. —Taste of Home Test Kitchen

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Black Grape & Rhubarb JamTaste of Home

Black Grape & Rhubarb Jam

Black grapes happen to be a favorite food of mine, so I combined them with rhubarb from the garden to create this sweet-tart jam. The crystallized ginger and spices add wonderful flavor. The soft-set texture and the bits of the grape skin also make this recipe a little different from other jams.—Barbara Estabrook, Rhinelander, Wisconsin

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Sweet & Spicy Pickled Red Seedless GrapesTaste of Home

Sweet & Spicy Pickled Red Seedless Grapes

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 an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina

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Pennsylvania Dutch Apple ButterTaste of Home

Pennsylvania Dutch Apple Butter

You can spread this apple butter on thick and still enjoy a breakfast that's thin on calories. For a smoother texture, use tender varieties such as McIntosh or Cortland apples. —Diane Widmer, Blue Island, Illinois

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Chunky KetchupTaste of Home

Chunky Ketchup

I came up with this chunky homemade ketchup to jazz up chopped steak sandwiches and hot sausage sandwiches for my family. I gave some to our friends, too, and they enjoyed it on hamburgers and stuffed peppers. It's fresh-tasting and delicious.—Susan Stahr, Driftwood, Pennsylvania

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Pickled PeachesTaste of Home

Pickled Peaches

Fresh peach quarters soaked in vinegar, sugar and warm spices is 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

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Rose Petal HoneyTaste of Home

Rose Petal Honey

This delicious recipe is a perfect topping for toast or English muffins. It is so simple to make and will impress guests at tea.—Mary Kay Dixson, Decatur, Alabama

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Quick Tomato-Strawberry SpreadTaste of Home

Quick Tomato-Strawberry Spread

For a creative way to use up tomatoes from you garden, make this spread. The strawberry give it a fruity flavor everyone will enjoy.—Myra Innes, Auburn, Kansas

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Mom's Pickled CarrotsTaste of Home

Mom's Pickled Carrots

My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania

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Bourbon Peach JamTaste of Home

Bourbon Peach Jam

Bourbon has been popular at our house since we visited Kentucky’s Bourbon Trail a few years ago. This jam reminds me of that fun trip with every bite. —Katie Ferrier Gage, Houston, Texas

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Rhubarb Raisin MarmaladeTaste of Home

Rhubarb Raisin Marmalade

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

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The Best Marinara SauceTaste of Home

The Best Marinara Sauce

I developed this recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches—we’re talking 220 pounds of tomatoes huge—and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends. —Shannon Norris, Cudahy, Wisconsin

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Rhubarb-Cherry ChutneyTaste of Home

Rhubarb-Cherry Chutney

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

 

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.