100 Foods You Can Can – The Ultimate Beginner’s Guide
100 Foods You Can Can at Home (The Ultimate Beginner’s Guide)
This post is all about 100 foods you can can along with great canning tips and FAQS.
There is something incredibly satisfying about opening your pantry and seeing shelf after shelf filled with jars you preserved yourself.
Some jars hold juicy peaches picked at the peak of summer. Others contain hearty soups ready for busy weeknights, homemade broth for cozy meals, or garden vegetables you’ll enjoy long after the growing season ends.
For me, canning started with pears.
Every fall my dad’s pear tree produced far more fruit than anyone could eat. So many pears ended up scattered across the yard just for him to throw them away so the yard could be mowed. I hated watching perfectly good food go to waste, so I decided to learn how to preserve them.
That one decision completely changed the way I stocked my kitchen.
Today my pantry is filled with everything from peaches and marinara sauce to homemade broth, soups, cranberry juice, pickled vegetables, and jams. Having homemade food ready to grab has saved us countless trips to the grocery store and helped us waste far less food.
Whether you’re brand new to canning or looking for new ideas to preserve your harvest, this guide includes 100 foods you can safely can at home, along with the recommended canning method, ideas for using each one, and beginner-friendly tips.
Let’s fill that pantry!
Why Learn to Can Food?
Home canning isn’t just about preserving food—it’s about creating a pantry full of convenient, homemade meals while reducing waste and saving money.
Some of my favorite benefits include:
- Saving seasonal produce before it spoils
- Reducing grocery bills
- Avoiding unnecessary preservatives
- Building an emergency food supply
- Supporting local farmers
- Making meal prep easier
- Reducing food waste
- Enjoying garden produce year-round
Whether you’re preserving your own harvest or stocking up during grocery store sales, canning is one of the most rewarding kitchen skills you can learn.
Before You Start Canning
Not every food is canned the same way.
Understanding the difference between water bath canning and pressure canning is one of the most important parts of canning safely.
Water Bath Canning
Water bath canning is used for high-acid foods.
Examples include:
- Fruits
- Jams
- Jellies
- Pickles
- Tomatoes with added acid
- Fruit butters (approved recipes)
- Salsa (approved recipes)
The acidity prevents dangerous bacteria from growing.
Pressure Canning
Pressure canning is required for low-acid foods.
Examples include:
- Vegetables
- Meat
- Poultry
- Seafood
- Beans
- Broth
- Soups
A pressure canner reaches temperatures high enough to destroy bacteria that boiling water cannot.
Never substitute one method for the other.
Safe Canning Tips
Before filling your first jar, remember these important safety guidelines:
- Always use tested recipes from trusted sources.
- Inspect jars for chips or cracks.
- Leave the correct headspace.
- Adjust processing times for your altitude.
- Never thicken soups with flour or cornstarch before canning.
- Label every jar with the date.
- For best quality, use home-canned foods within 12–18 months.
Quick Reference Guide
| Category | Method |
|---|---|
| Most Fruits | Water Bath |
| Pickles | Water Bath |
| Jams & Jellies | Water Bath |
| Tomatoes (with added acid) | Water Bath |
| Vegetables | Pressure |
| Meat | Pressure |
| Poultry | Pressure |
| Seafood | Pressure |
| Soups | Pressure |
| Broths | Pressure |
| Beans | Pressure |
🍑 Fruits You Can Can
1. Peaches
Sweet, juicy peaches are one of the most popular fruits to preserve. They’re delicious in cobblers, crisps, oatmeal, yogurt, or simply eaten straight from the jar. How to can peaches here.
Method: Water Bath
Best Uses: Desserts, breakfast, snacks
Beginner Friendly: ⭐⭐⭐⭐⭐
2. Pears
Pears were the very first fruit I ever canned after seeing so many fall from my dad’s tree each year. Their naturally sweet flavor and soft texture make them one of my favorite pantry staples. Learn how to can pears here.
Method: Water Bath
Best Uses: Snacking, baking, salads
Beginner Friendly: ⭐⭐⭐⭐⭐
3. Apples
Canned apples are incredibly versatile and make homemade pies, crisps, and quick breakfasts much easier throughout the fall and winter.
Method: Water Bath
Best Uses: Baking, oatmeal, desserts
Beginner Friendly: ⭐⭐⭐⭐☆
4. Applesauce
Homemade applesauce is one of the easiest beginner canning recipes and tastes fresher than anything you’ll find at the grocery store.
Method: Water Bath
Best Uses: Snacks, baking, side dishes
Beginner Friendly: ⭐⭐⭐⭐⭐
5. Apple Pie Filling
Having homemade apple pie filling already prepared means dessert is only minutes away. Simply pour it into a crust and bake. My apple pie filling recipe here.
Method: Water Bath
Best Uses: Pies, crisps, turnovers
Beginner Friendly: ⭐⭐⭐⭐☆
6. Cherries
Whether sweet or tart, cherries preserve beautifully and are wonderful for pies, cheesecakes, or spooned over vanilla ice cream.
Method: Water Bath
Best Uses: Desserts, toppings
Beginner Friendly: ⭐⭐⭐⭐☆
7. Blueberries
Blueberries hold their shape well after canning and are perfect for pancakes, muffins, and homemade yogurt parfaits.
Method: Water Bath
Best Uses: Breakfast, desserts
Beginner Friendly: ⭐⭐⭐⭐⭐
8. Strawberries
Fresh strawberries can be canned whole, sliced, or turned into delicious jams that capture the taste of summer.
Method: Water Bath
Best Uses: Desserts, jam
Beginner Friendly: ⭐⭐⭐⭐⭐
9. Blackberries
Blackberries make incredible syrups, pie fillings, and homemade jams while preserving their rich flavor.
Method: Water Bath
Best Uses: Baking, jam
Beginner Friendly: ⭐⭐⭐⭐☆
10. Raspberries
These delicate berries transform into flavorful preserves that brighten everything from toast to thumbprint cookies.
Method: Water Bath
Best Uses: Jam, desserts
Beginner Friendly: ⭐⭐⭐⭐☆
11. Apricots
Apricots become wonderfully tender after canning and pair beautifully with yogurt, cottage cheese, or baked desserts.
Method: Water Bath
Best Uses: Breakfast, desserts
Beginner Friendly: ⭐⭐⭐⭐⭐
12. Plums
Plums develop a rich, sweet flavor during canning and make an excellent addition to breakfast or homemade desserts.
Method: Water Bath
Best Uses: Baking, snacking
Beginner Friendly: ⭐⭐⭐⭐☆
13. Grapes
Whole canned grapes are a unique pantry treat and can also be used to make homemade juice or jelly.
Method: Water Bath
Best Uses: Juice, jelly
Beginner Friendly: ⭐⭐⭐☆☆
14. Grapefruit
Canned grapefruit segments make an easy breakfast and retain their bright citrus flavor.
Method: Water Bath
Best Uses: Fruit salads
Beginner Friendly: ⭐⭐⭐☆☆
15. Oranges
Orange sections can be preserved for fruit salads and desserts, adding fresh citrus flavor throughout the year.
Method: Water Bath
Best Uses: Salads, desserts
Beginner Friendly: ⭐⭐⭐☆☆
16. Pineapple
Pineapple is one of my favorite tropical fruits to preserve because it’s ready for upside-down cake, smoothies, pizza, or snacking.
Method: Water Bath
Best Uses: Baking, smoothies
Beginner Friendly: ⭐⭐⭐⭐☆
17. Mango
Mango can be safely canned using approved recipes and is delicious in salsas, desserts, or eaten on its own.
Method: Water Bath
Best Uses: Smoothies, salsa
Beginner Friendly: ⭐⭐⭐☆☆
18. Figs
Fresh figs make an incredible homemade jam, preserving their rich sweetness for biscuits, toast, or charcuterie boards.
Method: Water Bath
Best Uses: Jam, appetizers
Beginner Friendly: ⭐⭐⭐⭐☆
19. Cranberries
Homemade cranberry juice is one of my favorite things to keep stocked in the pantry, especially during the holidays.
Method: Water Bath
Best Uses: Juice, sauces
Beginner Friendly: ⭐⭐⭐⭐⭐
20. Rhubarb
Rhubarb can be preserved for pies, crisps, and sauces long after its short growing season ends.
Method: Water Bath
Best Uses: Baking
Beginner Friendly: ⭐⭐⭐⭐☆
🥕 Vegetables You Can Can
Fresh vegetables are some of the most rewarding foods to preserve. Whether they’re coming from your own backyard garden or a great sale at the grocery store, canning lets you enjoy peak-season produce all year long. Most vegetables are low-acid foods, which means they must be pressure canned for safety. The exception is pickled vegetables or tomatoes with added acid, which can often be safely processed in a water bath canner using tested recipes.
21. Green Beans
Green beans are one of the most popular vegetables to pressure can because they’re incredibly versatile and make an easy side dish on busy weeknights. Home-canned green beans are tender, flavorful, and always ready to heat and serve. How to can green beans here.
Method: Pressure Canner
Best Uses: Side dishes, casseroles, soups
Beginner Friendly: ⭐⭐⭐⭐⭐
22. Potatoes
Pressure canned potatoes are one of my favorite pantry staples because they’re already cooked and ready to use. They’re perfect for breakfast hash, soups, mashed potatoes, roasted potatoes, and quick weeknight dinners.
Method: Pressure Canner
Best Uses: Soups, breakfast, roasting
Beginner Friendly: ⭐⭐⭐⭐☆
23. Carrots
Carrots maintain wonderful flavor after canning and are perfect for adding to soups, stews, pot roast, or serving alongside dinner.
Method: Pressure Canner
Best Uses: Soups, side dishes, stews
Beginner Friendly: ⭐⭐⭐⭐⭐
24. Sweet Potatoes
Pressure canned sweet potatoes make holiday meals much easier and are delicious mashed with butter or added to casseroles.
Method: Pressure Canner
Best Uses: Casseroles, sides, baking
Beginner Friendly: ⭐⭐⭐⭐☆
25. Corn
Whether canned as whole kernels or cream-style using approved recipes, corn is a pantry favorite that’s ready for soups, chowders, casseroles, and side dishes.
Method: Pressure Canner
Best Uses: Chowders, casseroles, side dishes
Beginner Friendly: ⭐⭐⭐⭐☆
26. Peas
Garden peas preserve beautifully and make a convenient addition to soups, casseroles, and quick vegetable sides throughout the year.
Method: Pressure Canner
Best Uses: Soups, sides, casseroles
Beginner Friendly: ⭐⭐⭐⭐☆
27. Lima Beans
Pressure canned lima beans are creamy, hearty, and ready to add to soups or serve with butter and herbs.
Method: Pressure Canner
Best Uses: Side dishes, soups
Beginner Friendly: ⭐⭐⭐⭐☆
28. Mixed Vegetables
Having jars of mixed vegetables on the pantry shelf makes preparing soups, chicken pot pie, and quick dinners incredibly simple.
Method: Pressure Canner
Best Uses: Soups, casseroles, pot pie
Beginner Friendly: ⭐⭐⭐⭐☆
29. Beets
Home-canned beets are naturally sweet and earthy. They can be served warm with butter or transformed into delicious pickled beets using approved recipes.
Method: Pressure Canner (plain) or Water Bath (pickled)
Best Uses: Salads, sides, pickling
Beginner Friendly: ⭐⭐⭐⭐☆
30. Asparagus
Asparagus has a short growing season, making pressure canning a great way to enjoy it throughout the year.
Method: Pressure Canner
Best Uses: Side dishes, casseroles
Beginner Friendly: ⭐⭐⭐☆☆
31. Pumpkin Cubes
While pumpkin puree is not safe for home canning, pumpkin cut into one-inch cubes can safely be pressure canned using tested recipes. Simply mash it after opening the jar if desired.
Method: Pressure Canner
Best Uses: Soups, pies, casseroles
Beginner Friendly: ⭐⭐⭐☆☆
32. Winter Squash Cubes
Like pumpkin, winter squash should only be canned in cubes rather than pureed. Canned squash is convenient for soups and side dishes.
Method: Pressure Canner
Best Uses: Soups, casseroles
Beginner Friendly: ⭐⭐⭐☆☆
33. Tomatoes
Tomatoes are one of the most versatile foods you can preserve. Whether canned whole, crushed, diced, or as sauce, they’re the foundation for countless homemade meals. Because tomatoes vary in acidity, always add bottled lemon juice or citric acid as directed in tested recipes.
Method: Water Bath (with added acid) or Pressure Canner
Best Uses: Sauces, soups, chili
Beginner Friendly: ⭐⭐⭐⭐⭐
34. Tomato Sauce
Homemade tomato sauce tastes fresher than store-bought versions and is perfect for pasta, pizza, soups, and casseroles.
Method: Water Bath (with added acid) or Pressure Canner
Best Uses: Pasta, pizza, casseroles
Beginner Friendly: ⭐⭐⭐⭐⭐
35. Marinara Sauce
A pantry full of homemade marinara means dinner is always just minutes away. It’s one of my favorite recipes to can because the flavor is so much richer than anything from the grocery store.
Method: Water Bath (tested recipe)
Best Uses: Spaghetti, lasagna, pizza
Beginner Friendly: ⭐⭐⭐⭐☆
👉 Related: How to Can Homemade Marinara Sauce
36. Salsa
Fresh homemade salsa is one of the most satisfying recipes to preserve during tomato season. Be sure to follow an approved recipe since changing the ingredients can affect the acidity and safety.
Method: Water Bath
Best Uses: Tacos, chips, eggs
Beginner Friendly: ⭐⭐⭐⭐☆
37. Tomato Juice
Tomato juice is wonderful for soups, Bloody Marys, stews, and homemade vegetable juice blends.
Method: Water Bath (with added acid)
Best Uses: Soups, beverages
Beginner Friendly: ⭐⭐⭐⭐☆
38. Tomato Soup Base
Keeping homemade tomato soup base on hand makes it easy to prepare creamy tomato soup or use it in recipes throughout the year.
Method: Pressure Canner (follow approved recipe)
Best Uses: Soup, casseroles
Beginner Friendly: ⭐⭐⭐☆☆
39. Bell Peppers
Pressure canned peppers become wonderfully tender and are perfect for adding to fajitas, soups, omelets, casseroles, and pasta dishes.
Method: Pressure Canner
Best Uses: Fajitas, soups, casseroles
Beginner Friendly: ⭐⭐⭐⭐☆
40. Hot Peppers
Jalapeños, banana peppers, and other hot peppers can be pressure canned plain or pickled in a water bath canner using approved recipes.
Method: Pressure Canner (plain) or Water Bath (pickled)
Best Uses: Nachos, sandwiches, pizza
Beginner Friendly: ⭐⭐⭐⭐☆
41. Pickled Jalapeños
Pickled jalapeños are one of the easiest ways to preserve an abundant pepper harvest. They’re delicious on burgers, nachos, tacos, and homemade pizzas.
Method: Water Bath
Best Uses: Toppings, sandwiches
Beginner Friendly: ⭐⭐⭐⭐⭐
42. Best Cowboy Candy Recipe (Candied Jalapeños)
Sweet, spicy, and incredibly addictive, candied jalapeños are one of the most popular canning recipes each summer. They’re amazing on burgers, cream cheese, crackers, and sandwiches. Check out my recipe here.
Method: Water Bath
Best Uses: Appetizers, burgers
Beginner Friendly: ⭐⭐⭐⭐☆
43. Pickled Okra
Crunchy pickled okra is a Southern favorite that’s delicious straight from the jar or served on charcuterie boards.
Method: Water Bath
Best Uses: Snacks, appetizers
Beginner Friendly: ⭐⭐⭐⭐⭐
👉 Related: How to Make Pickled Okra
44. Pickled Cucumbers
Homemade pickles are a must-have pantry staple. Whether you prefer dill, bread and butter, or garlic pickles, they preserve the taste of summer in every bite.
Method: Water Bath
Best Uses: Sandwiches, burgers, snacks
Beginner Friendly: ⭐⭐⭐⭐⭐
45. Pickled Carrots
Pickled carrots are crisp, tangy, and packed with flavor. They make a colorful addition to relish trays and salads.
Method: Water Bath
Best Uses: Snacks, charcuterie
Beginner Friendly: ⭐⭐⭐⭐⭐
46. Pickled Cauliflower
This colorful vegetable absorbs pickling brine beautifully and becomes a crunchy addition to salads, antipasto platters, and snacks.
Method: Water Bath
Best Uses: Charcuterie, salads
Beginner Friendly: ⭐⭐⭐⭐☆
47. Pickled Onions
Quick to prepare and full of flavor, pickled onions are perfect on tacos, burgers, sandwiches, salads, and grain bowls.
Method: Water Bath
Best Uses: Toppings, sandwiches
Beginner Friendly: ⭐⭐⭐⭐⭐
48. Sauerkraut
Fermented sauerkraut can also be canned after fermentation is complete if you prefer shelf-stable storage. Keep in mind that canning will stop the fermentation process and reduce the live probiotic cultures.
Method: Water Bath (after fermentation)
Best Uses: Sausage, Reubens, side dishes
Beginner Friendly: ⭐⭐⭐⭐☆
49. Relish
Sweet pickle relish is a classic condiment that’s perfect for hot dogs, burgers, potato salad, and deviled eggs.
Method: Water Bath
Best Uses: Condiment, salads
Beginner Friendly: ⭐⭐⭐⭐☆
50. Chow Chow
This traditional Southern relish is a delicious way to preserve end-of-season garden vegetables and adds bright flavor to beans, barbecue, and sandwiches.
Method: Water Bath
Best Uses: Beans, barbecue, sandwiches
Beginner Friendly: ⭐⭐⭐☆☆
💡 Pro Tip: Build Your Pantry One Shelf at a Time
If you’re just getting started with home canning, don’t feel like you need to preserve all 100 foods on this list in one season. Start with a few recipes your family already eats regularly, such as green beans, potatoes, peaches, applesauce, marinara sauce, or pickles, and build your pantry a little more each year. Before long, you’ll have shelves stocked with homemade convenience foods that save time, reduce waste, and make mealtime so much easier.
🥩 Meats, Broths & Beans You Can Can
Pressure canning isn’t just for vegetables. It’s one of the best ways to stock your pantry with ready-to-eat proteins, homemade broths, and hearty beans. While many people think canning meat sounds intimidating, it’s actually one of the most rewarding pantry staples you’ll ever preserve.
Imagine opening a jar of fully cooked chicken for chicken salad, homemade beef broth for soup, or venison stew meat that’s ready to heat and serve after a long day. Pressure canning makes homemade convenience food possible without relying on heavily processed grocery store options.
Since meat, poultry, seafood, broths, and beans are all low-acid foods, they must always be pressure canned using a tested recipe.
51. Chicken
Pressure canned chicken is one of the most convenient pantry staples you can have. Because it’s already cooked, you can quickly add it to soups, casseroles, tacos, chicken salad, or pasta dishes on busy nights.
Method: Pressure Canner
Best Uses: Soups, casseroles, tacos, chicken salad
Beginner Friendly: ⭐⭐⭐⭐☆
52. Turkey
Turkey preserves beautifully and is perfect for making quick pot pies, soups, sandwiches, or leftover holiday meals without taking up freezer space.
Method: Pressure Canner
Best Uses: Sandwiches, soups, casseroles
Beginner Friendly: ⭐⭐⭐⭐☆
53. Beef Cubes
Chunks of pressure canned beef become fork-tender during processing, making them ideal for quick stews, stroganoff, beef tips, or pot pie.
Method: Pressure Canner
Best Uses: Stews, pot pie, beef tips
Beginner Friendly: ⭐⭐⭐⭐☆
54. Ground Beef
Having jars of fully cooked ground beef on the pantry shelf makes taco night or spaghetti dinner incredibly easy. Simply heat and season.
Method: Pressure Canner
Best Uses: Tacos, chili, spaghetti
Beginner Friendly: ⭐⭐⭐⭐⭐
55. Beef Strips
Pressure canned beef strips are delicious over mashed potatoes, noodles, or rice for a comforting homemade meal.
Method: Pressure Canner
Best Uses: Stir fry, sandwiches, casseroles
Beginner Friendly: ⭐⭐⭐⭐☆
56. Pork
Home-canned pork stays moist and tender, making it perfect for barbecue sandwiches, tacos, soups, and casseroles.
Method: Pressure Canner
Best Uses: BBQ sandwiches, tacos, soups
Beginner Friendly: ⭐⭐⭐⭐☆
57. Pulled Pork
If you love easy weeknight dinners, jars of pulled pork are hard to beat. Simply warm it with your favorite barbecue sauce for an instant meal.
Method: Pressure Canner
Best Uses: Sandwiches, nachos, tacos
Beginner Friendly: ⭐⭐⭐⭐☆
58. Sausage
Ground sausage is a fantastic breakfast shortcut and can also be added to soups, pasta, pizza, or casseroles.
Method: Pressure Canner
Best Uses: Breakfast, casseroles, pizza
Beginner Friendly: ⭐⭐⭐⭐☆
59. Venison
Venison is one of my favorite meats to pressure can because it becomes incredibly tender and is ready to use in stews, chili, or barbecue sandwiches.
Method: Pressure Canner
Best Uses: Stews, chili, sandwiches
Beginner Friendly: ⭐⭐⭐⭐☆
60. Ground Venison
Ground venison is perfect for tacos, spaghetti, chili, sloppy joes, and casseroles, making meal prep much quicker.
Method: Pressure Canner
Best Uses: Tacos, chili, pasta
Beginner Friendly: ⭐⭐⭐⭐⭐
61. Rabbit
Rabbit is a lean protein that pressure cans beautifully and makes hearty soups and comforting stews.
Method: Pressure Canner
Best Uses: Soups, stews
Beginner Friendly: ⭐⭐⭐☆☆
62. Duck
Pressure canned duck retains rich flavor and is delicious served over rice or incorporated into soups and casseroles.
Method: Pressure Canner
Best Uses: Rice dishes, soups
Beginner Friendly: ⭐⭐⭐☆☆
63. Goose
Goose is another excellent option for hunters and homesteaders looking to preserve seasonal harvests without relying entirely on freezer space.
Method: Pressure Canner
Best Uses: Stews, casseroles
Beginner Friendly: ⭐⭐⭐☆☆
64. Salmon
Fresh salmon can be pressure canned for a pantry-friendly protein that’s perfect for salmon patties, sandwiches, salads, and pasta dishes.
Method: Pressure Canner
Best Uses: Salmon patties, salads
Beginner Friendly: ⭐⭐⭐⭐☆
65. Tuna
Pressure canned tuna is flavorful, flaky, and incredibly convenient for sandwiches, casseroles, and pasta salads.
Method: Pressure Canner
Best Uses: Sandwiches, casseroles
Beginner Friendly: ⭐⭐⭐⭐☆
66. Trout
If you enjoy fishing, canning trout is a wonderful way to preserve your catch for months without filling your freezer.
Method: Pressure Canner
Best Uses: Crackers, sandwiches
Beginner Friendly: ⭐⭐⭐☆☆
67. Shrimp
Shrimp can be pressure canned using approved methods and makes quick seafood meals possible throughout the year.
Method: Pressure Canner
Best Uses: Pasta, gumbo, salads
Beginner Friendly: ⭐⭐⭐☆☆
68. Chicken Broth
Homemade chicken broth is one of the most useful jars in any pantry. It adds incredible flavor to soups, rice, sauces, stuffing, and countless everyday recipes.
Method: Pressure Canner
Best Uses: Soups, rice, sauces
Beginner Friendly: ⭐⭐⭐⭐⭐
69. Beef Broth
Rich homemade beef broth is perfect for French onion soup, beef stew, gravy, and slow-cooked comfort foods.
Method: Pressure Canner
Best Uses: Soups, gravy, stews
Beginner Friendly: ⭐⭐⭐⭐⭐
70. Bone Broth
Bone broth is prized for its rich flavor and versatility. I love having jars ready for sipping on cold days or using as the base for homemade soups and sauces.
Method: Pressure Canner
Best Uses: Soups, sipping, sauces
Beginner Friendly: ⭐⭐⭐⭐⭐
👉 Related: How to Make Homemade Beef Bone Broth
71. Vegetable Broth
Vegetable broth is an excellent pantry staple for vegetarian soups, grains, sauces, and one-pot meals.
Method: Pressure Canner
Best Uses: Soups, rice, sauces
Beginner Friendly: ⭐⭐⭐⭐⭐
72. Dry Pinto Beans
Pressure canning dry beans saves hours of soaking and cooking. Simply open a jar and they’re ready to use.
Method: Pressure Canner
Best Uses: Chili, burritos, soups
Beginner Friendly: ⭐⭐⭐⭐☆
73. Black Beans
Black beans are perfect for tacos, burrito bowls, enchiladas, soups, and homemade dips.
Method: Pressure Canner
Best Uses: Mexican dishes, soups
Beginner Friendly: ⭐⭐⭐⭐☆
74. Kidney Beans
Kidney beans are a classic ingredient in homemade chili, soups, pasta salads, and bean salads.
Method: Pressure Canner
Best Uses: Chili, salads
Beginner Friendly: ⭐⭐⭐⭐☆
75. Chickpeas (Garbanzo Beans)
Having chickpeas already cooked makes it easy to prepare hummus, salads, soups, and Mediterranean-inspired meals in minutes.
Method: Pressure Canner
Best Uses: Hummus, salads, soups
Beginner Friendly: ⭐⭐⭐⭐☆
💡 Pantry Building Tip
One of my favorite ways to build a well-stocked pantry is to think in terms of complete meals instead of individual ingredients.
For example, imagine having these jars on your shelf:
- Chicken
- Chicken broth
- Carrots
- Potatoes
- Green beans
With just those five jars—and a few pantry staples—you can quickly make a comforting chicken soup on a busy evening.
Or keep jars of:
- Ground beef
- Tomato sauce
- Black beans
and you’ve already got the foundation for tacos, chili, sloppy joes, pasta sauce, or casseroles.
When you can proteins alongside vegetables and broths, you’re not just preserving food—you’re preserving future meals.
🍲 Soups, Complete Meals, Jams, Pickles & Condiments You Can Can
One of the biggest advantages of home canning is having homemade meals and pantry staples ready whenever you need them. From hearty soups and chili to sweet jams and savory sauces, these recipes save time, reduce food waste, and make it easy to put a homemade meal on the table.
When canning soups and complete meals, always use tested recipes and avoid adding ingredients like dairy, flour, pasta, or rice before processing. Those ingredients can be added when you open the jar for serving.
76. Canning Homemade Chicken Noodle Soup Recipe – Naturally Jamie
Few things are as comforting as homemade chicken noodle soup. By canning the broth, chicken, and vegetables without the noodles, you can simply add fresh pasta when reheating for a quick homemade meal.
Method: Pressure Canner
Best Uses: Easy weeknight dinners, sick days
Beginner Friendly: ⭐⭐⭐⭐☆
👉 Related: Pressure Canning Chicken Noodle Soup
77. Beef Stew
Tender chunks of beef, carrots, potatoes, and onions come together in this hearty pantry meal. Simply heat and enjoy.
Method: Pressure Canner
Best Uses: Complete meal
Beginner Friendly: ⭐⭐⭐⭐☆
78. Vegetable Soup
A classic way to preserve the bounty of your garden, vegetable soup is packed with colorful vegetables and makes an easy lunch or dinner.
Method: Pressure Canner
Best Uses: Lunches, meal prep
Beginner Friendly: ⭐⭐⭐⭐⭐
79. Chili
Pressure canned chili is a pantry favorite that’s perfect for busy evenings. Skip any thickeners or beans unless you’re using a tested recipe that includes them.
Method: Pressure Canner
Best Uses: Chili dogs, baked potatoes, quick dinners
Beginner Friendly: ⭐⭐⭐⭐☆
80. Sloppy Joe Filling
Homemade sloppy joe filling is one of my favorite recipes to keep stocked. It’s a quick dinner that’s free from many of the unnecessary ingredients found in canned versions.
Method: Pressure Canner
Best Uses: Sandwiches, baked potatoes, fries
Beginner Friendly: ⭐⭐⭐⭐⭐
👉 Related: Pressure Canned Sloppy Joe Filling
81. Taco Meat
Seasoned taco meat makes Taco Tuesday incredibly easy. Simply warm and serve with tortillas, rice, or nachos.
Method: Pressure Canner
Best Uses: Tacos, burritos, nachos
Beginner Friendly: ⭐⭐⭐⭐☆
82. Spaghetti Sauce with Meat
This hearty sauce is one of the most convenient meals to have on the shelf. Just cook your favorite pasta, heat the sauce, and dinner is ready.
Method: Pressure Canner
Best Uses: Pasta, lasagna
Beginner Friendly: ⭐⭐⭐⭐☆
83. Barbecue Pulled Pork
Tender pulled pork canned in its own juices can quickly be mixed with barbecue sauce for sandwiches or sliders.
Method: Pressure Canner
Best Uses: Sandwiches, tacos
Beginner Friendly: ⭐⭐⭐⭐☆
84. Homemade Salsa
Fresh salsa captures the flavors of summer tomatoes and peppers, making it a pantry staple for taco nights and parties.
Method: Water Bath
Best Uses: Chips, tacos, eggs
Beginner Friendly: ⭐⭐⭐⭐⭐
85. Pizza Sauce
A few jars of homemade pizza sauce make homemade pizza nights simple while using fresh garden tomatoes.
Method: Water Bath (with added acid)
Best Uses: Pizza, dipping sauce
Beginner Friendly: ⭐⭐⭐⭐☆
86. Strawberry Jam
Homemade strawberry jam is a timeless classic that’s delicious on biscuits, toast, pancakes, and peanut butter sandwiches.
Method: Water Bath
Best Uses: Breakfast, baking
Beginner Friendly: ⭐⭐⭐⭐⭐
87. Blackberry Jam
Rich blackberry flavor shines in homemade jam that’s perfect for breakfast or dessert.
Method: Water Bath
Best Uses: Toast, cheesecake, biscuits
Beginner Friendly: ⭐⭐⭐⭐⭐
88. Blueberry Jam
Blueberry jam captures summer in a jar and is wonderful swirled into yogurt or spread on fresh sourdough bread.
Method: Water Bath
Best Uses: Breakfast, desserts
Beginner Friendly: ⭐⭐⭐⭐⭐
89. Peach Jam
Peach jam has a bright, fresh flavor that pairs beautifully with biscuits, toast, waffles, and homemade ice cream.
Method: Water Bath
Best Uses: Breakfast, desserts
Beginner Friendly: ⭐⭐⭐⭐⭐
90. Fig Jam
Fig jam is one of my favorite homemade preserves because it feels a little extra special. It’s incredible served with artisan bread, goat cheese, or on a charcuterie board.
Method: Water Bath
Best Uses: Charcuterie, appetizers, toast
Beginner Friendly: ⭐⭐⭐⭐☆
👉 Related: How to Make Homemade Fig Jam
91. Christmas Jam
Made with strawberries, cranberries, and warm spices, Christmas jam is a festive favorite that’s perfect for gifting during the holidays.
Method: Water Bath
Best Uses: Gifts, biscuits, holiday breakfasts
Beginner Friendly: ⭐⭐⭐⭐⭐
👉 Related: Christmas Jam Recipe
92. Apple Butter
Slow-cooked apple butter is rich, smooth, and full of cozy fall flavor. Spread it on biscuits, swirl it into oatmeal, or use it in baking.
Method: Water Bath
Best Uses: Toast, biscuits, baking
Beginner Friendly: ⭐⭐⭐⭐☆
93. Grape Jelly
Homemade grape jelly is a lunchbox classic and one of the easiest preserves to enjoy year-round.
Method: Water Bath
Best Uses: PB&J, biscuits
Beginner Friendly: ⭐⭐⭐⭐⭐
94. Pepper Jelly
Sweet and spicy pepper jelly is a favorite appetizer poured over cream cheese and served with crackers.
Method: Water Bath
Best Uses: Appetizers, glazing meats
Beginner Friendly: ⭐⭐⭐⭐☆
95. Cranberry Juice
Homemade cranberry juice is surprisingly simple to make and has become one of my favorite things to keep on the pantry shelf. It’s refreshing on its own and makes a thoughtful homemade gift during the holidays.
Method: Water Bath
Best Uses: Drinks, holiday gatherings
Beginner Friendly: ⭐⭐⭐⭐⭐
👉 Related: How to Can Homemade Cranberry Juice
96. Applesauce
Homemade applesauce is one of the easiest canning recipes for beginners and makes a wholesome snack or side dish. (If you’ve already included applesauce in your fruit section, you can replace this entry with Pear Butter or Apricot Jam to avoid duplication.)
Method: Water Bath
Best Uses: Snacks, baking
Beginner Friendly: ⭐⭐⭐⭐⭐
97. Pickled Beets
Tangy, sweet pickled beets are a classic pantry staple that’s delicious in salads, alongside roasted meats, or enjoyed straight from the jar.
Method: Water Bath
Best Uses: Salads, side dishes
Beginner Friendly: ⭐⭐⭐⭐☆
👉 Related: How to Can Pickled Beets
98. Chow Chow Relish
This old-fashioned Southern relish is a wonderful way to preserve leftover green tomatoes and other end-of-season vegetables.
Method: Water Bath
Best Uses: Beans, barbecue, hot dogs
Beginner Friendly: ⭐⭐⭐☆☆
99. Chutney
Fruit chutneys combine sweet, savory, and tangy flavors into a versatile condiment that pairs beautifully with pork, chicken, and cheese boards.
Method: Water Bath
Best Uses: Charcuterie, grilled meats
Beginner Friendly: ⭐⭐⭐⭐☆
100. Homemade Ketchup
Making your own ketchup is a fun way to use fresh tomatoes while controlling the ingredients. The result is a rich, flavorful condiment that’s excellent on burgers, fries, meatloaf, and more.
Method: Water Bath
Best Uses: Burgers, fries, meatloaf
Beginner Friendly: ⭐⭐⭐⭐☆
🎉 Congratulations—You’ve Reached 100 Foods!
If you’ve made it this far, you’ve probably realized that home canning is about so much more than preserving a few jars of peaches each summer. From garden vegetables and orchard fruit to hearty soups, homemade broths, and complete meals, there are so many ways to fill your pantry with foods your family will actually use.
Whether you’re just canning your first batch of green beans or you’re stocking shelves with homemade soups and sauces, every jar represents time, care, and the satisfaction of knowing exactly what’s in your food.
Most people don’t build a pantry overnight—and that’s okay. Start with a few recipes you know your family already loves, then add a few more each season. Before long, you’ll have a pantry that’s stocked with homemade convenience foods, reduces grocery trips, cuts down on food waste, and helps you make delicious meals year-round.
Foods You Should Never Can at Home
One of the most common questions new canners ask is, “Can I can this?” While many foods are perfectly safe to preserve using tested recipes, others simply aren’t safe for home canning. Their texture, density, or ingredients prevent heat from reaching the center of the jar during processing, creating the potential for harmful bacteria to survive.
If you’re ever unsure about a recipe, it’s always best to consult a trusted source like the USDA, the National Center for Home Food Preservation, or the Ball Blue Book before canning.
Here are some foods that should not be canned at home:
| Food | Why It Isn’t Safe | Better Option |
|---|---|---|
| Butter | Not an approved canning recipe | Freeze |
| Milk | Dairy doesn’t can safely | Freeze |
| Cream | Unsafe due to dairy | Freeze |
| Cheese | Dairy product | Refrigerate or freeze |
| Yogurt | Dairy product | Refrigerate |
| Pumpkin Purée | Too dense for safe heat penetration | Freeze |
| Mashed Potatoes | Too dense | Freeze |
| Sweet Potato Purée | Too dense | Freeze |
| Pureed Squash | Too dense | Freeze |
| Pasta | Turns mushy and isn’t approved | Cook fresh |
| Rice | Expands during processing | Cook fresh |
| Flour | Thickens recipes and prevents proper heat penetration | Add after opening |
| Cornstarch | Not approved in canned recipes | Thicken when serving |
| Cream-Based Soups | Dairy isn’t safe for canning | Add cream after opening |
| Fried Foods | Texture and safety concerns | Freeze |
| Eggs | Whole eggs aren’t approved | Refrigerate |
Tip: There are safe ways to can many foods that people think are off-limits. For example, while pumpkin purée isn’t safe to can, pumpkin cut into 1-inch cubes is. You can mash it after opening the jar if you need purée for a recipe.
Essential Canning Equipment
You don’t need a commercial kitchen to start canning. A few quality tools will get you a long way.
Water Bath Canner
Ideal for preserving fruits, jams, jellies, pickles, salsa, and high-acid foods.
Pressure Canner
Required for vegetables, meat, broth, seafood, beans, and soups.
Mason Jars
Choose jars free from chips or cracks, and always inspect them before each use.
New Lids
Use a new lid each time you can food to ensure a proper seal.
Jar Lifter
Makes removing hot jars much safer and easier.
Canning Funnel
Helps keep jar rims clean while filling.
Bubble Remover
Removes trapped air before processing.
Magnetic Lid Wand (Optional)
Makes handling hot lids easier.
Frequently Asked Questions
Can you can frozen vegetables?
Yes, some vegetables can be canned from frozen, but fresh produce generally provides the best texture and quality. Always follow a tested recipe.
Can you reuse canning lids?
No. Standard metal lids are designed for one-time use. Rings may be reused if they remain rust-free and undamaged.
How long does home-canned food last?
For the best quality, use home-canned foods within 12 to 18 months. Properly sealed jars often remain safe longer, but flavor, color, and texture gradually decline.
Can you water bath vegetables?
Only pickled vegetables or vegetables included in approved high-acid recipes can be water bath canned. Plain vegetables require pressure canning.
Do you have to pressure can meat?
Yes. Meat, poultry, seafood, and broth are all low-acid foods and must be pressure canned.
Is home canning safe?
Yes! When you use tested recipes, proper equipment, and recommended processing times, home canning is a safe and reliable way to preserve food.
What foods are easiest for beginners?
If you’re just starting out, I recommend:
- Applesauce
- Peaches
- Pears
- Strawberry Jam
- Pickles
- Pickled Jalapeños
- Cranberry Juice
These recipes are forgiving and build confidence before moving on to pressure canning.
Why didn’t my jars seal?
Common causes include:
- Dirty jar rims
- Damaged lids
- Incorrect headspace
- Food on the sealing surface
- Loose bands
Always refrigerate unsealed jars and enjoy them within a few days, or reprocess them within 24 hours using a new lid and following a tested recipe.
Do I need to sterilize jars?
If your processing time is 10 minutes or longer, sterilizing the jars beforehand isn’t necessary. Washing them in hot, soapy water is sufficient. If the processing time is less than 10 minutes, jars should be sterilized before filling.
What is headspace?
Headspace is the empty space between the food and the lid. Leaving the correct amount allows food to expand during processing and helps jars seal properly.
Can I use any glass jar?
No. Mason jars designed for home canning are recommended because they’re made to withstand repeated heating and cooling. Reusing jars from store-bought products isn’t considered a safe practice for canning.
Can I double a canning recipe?
Not always. Doubling recipes—especially jams, jellies, and preserves—can affect how they set. Follow the recipe’s recommendations.
Can I adjust the spices?
In many tested recipes, dried herbs and spices can be adjusted to taste. However, avoid changing the proportions of vinegar, lemon juice, tomatoes, vegetables, or other key ingredients unless the recipe specifically says it’s safe.
My Favorite Foods to Can Every Year
If I had to choose just a handful of recipes to make every season, these would always be on my list:
- Homemade cranberry juice
- Pears
- Peaches
- Marinara sauce
- Chicken noodle soup
- Beef bone broth
- Christmas jam
- Pickled beets
- Pickled okra
- Fig jam
These are the jars I reach for again and again because they save time, reduce food waste, and make homemade meals feel effortless.
Build Your Pantry One Jar at a Time
If you’re looking at this list of 100 foods and feeling overwhelmed, don’t worry—no one builds a fully stocked pantry in a single weekend.
Start with one recipe.
Then another.
Before long, you’ll find yourself reaching for homemade peaches instead of canned fruit from the grocery store, opening a jar of marinara for a quick pasta dinner, or heating homemade broth for a cozy pot of soup.
That’s what I love most about home canning. Every jar represents a little bit of work today that makes life easier tomorrow. Whether you’re preserving a backyard harvest, shopping seasonal produce sales, or simply trying to waste less food, each jar is another step toward a pantry filled with wholesome, homemade food.
More Canning Guides You’ll Love
Keep exploring with these beginner-friendly recipes:
- How to Can Peaches
- How to Can Pears
- Homemade Marinara Sauce
- Pressure Canned Chicken Noodle Soup
- Homemade Cranberry Juice
- Fig Jam Recipe
- Christmas Jam
- Pickled Beets
- Pickled Okra
- Apple Pie Filling
Save This Guide for Later 📌
If you found this list helpful, don’t forget to save it to Pinterest so you can come back to it throughout the canning season. I’ll continue updating this guide with new recipes, tips, and preservation ideas as Naturally Jamie grows, making it your go-to resource for building a pantry full of homemade food.
