It is almost canning season! Try your hand at it with my 5 best recipes for tomatoes, pickles, and banana peppers

I am a little sad as I think about the approaching canning season…my garden has been essentially destroyed by the rain and flooding this year.  But I am determined to see the blessings and I am hoping those blessings will come in knowing I was able to share some amazing canning recipes that I have come up with over the last several years!  (I’ll have a Canning Basics guide posted in the next couple days, be sure to leave your email address so you can get started!)


canning recipes

5 Amazing Canning Recipes!

I won’t spend a whole lot of time rambling about the random thoughts that roll around in my head…let’s get right to these incredible recipes that have been lovingly crafted in our kitchen over the last couple years!

Savory Pasta Sauce



10lbs Roma tomatoes

3 large red peppers

2 large green peppers

1.5 red onion medium sized

6 tbsp crushed garlic

1/2 cup fresh chopped basil

1/4 cup fresh chopped chives

1/8 cup fresh chopped thyme

1/4 cup fresh oregano

5 tsp canning salt ( I use this salt )



Follow my directions (provided in my next post!) for best practices for coring and peeling tomatoes

Food process ( Amazon Food Processors )the tomatoes, onions, and peppers

Simmer all ingredients until most of the liquid has been removed (disclaimer-this does take a while, so this recipe is best tackled when you have a best friend and an amazing glass of wine 😉

Follow directions for proper canning methods to preserve your masterpiece!


Super Crisp Dill Pickles

**for this recipe I am providing the brine-get yourself several pounds of pickling cucumbers-the brine is easy to make more of based on how many you have after your initial batch-this brine recipe makes enough for nearly 5 quarts of pickles**


Pickling cucumbers

1 quart white vinegar

5 quarts water

1/5 cup pickling salt

5 tsp crushed garlic

Fresh dill (I like my pickles very dilly-2 heads will do fine, more if you like dilly pickles)

***here’s the key to keep your pickles super crispy***

while you are getting your brine ready-PUT YOUR CUCUMBERS IN AN ICE WATER BATH AND LET THEM SOAK!

          It is not necessary to buy anything to make them crisp, the ice water does the trick! 🙂


Bring liquids and seasoning to a gentle boil then reduce heat

You will need to boil your jars (10 minutes) and pack them immediately with the dill and cucumbers

Pour your brine into the jars filling to the bottom of the lip of the jar (where the bottom of the lid would sit) leaving 1″ of head space  (I will provide further detailed instructions in my next post, so check back!)

Follow instructions for canning after your jars are packed


Dill Relish

**a food processor is super handy for this recipe-I did it one year without one and about cried!  Check out Amazon Food Processors   (the one I use is no longer available so I don’t have any specific recommendations, other than you need one!!)**



8-9 large cucumbers

2 large red onions

1/4 cup pickling salt

3 cups white vinegar

3/4 cup sugar

6-8 garlic cloves (about 2 tbsp)

2 tsp dill seed

2 tsp mustard seed

2 tsp celery seed

1/2 tsp turmeric

2 tbsp corn starch



Chop cucumbers and onion and add the salt

Let this sit for 1 hour (the salt pulls the moisture out of the cucumber making sure you don’t end up with mush when you go to eat it!)

Drain the water, rinse well and drain again (be sure to get as much water out as possible)

Bring the vinegar and all seasoning EXCEPT the turmeric and cornstarch to a boil

Reduce heat and simmer for 9-10 minutes

Remove a small amount of the liquid and add the cornstarch to it, mixing well

Pour the liquid + cornstarch back into the liquid and remove from heat

Add turmeric

Mix liquid with the cucumbers and onions

Follow instructions for canning


Refridgerator Banana Peppers

**same goes here for these as with the pickles-get as many peppers as you like and adjust your brine accordingly**


Large banana peppers (ice water bath)

2 cups water

2 cups white vinegar

2 tsp crushed garlic

2 tsp black pepper

1 tsp crushed red pepper

1/2 tbsp sugar

1 tsp yellow mustard seed

1 tbsp pickling salt



Bring all ingredients except for the peppers to a gentle boil and remove from heat

Pack peppers in your jars (pint jars work best for these)

Pour brine over peppers

Put lids on and place upside down on a towel

Once cool, place in your fridge and let them sit for a minimum of 3 weeks

These will last in the coldest place in your fridge for about 4-6 months unopened





12 beef steak tomatoes

3 small red onions

Jalapenos (this recipe calls for 1 large-adjust according to preference and heat of your jalapenos!)

3 tbsp crushed garlic

4 tsp canning salt

Yield: 5 pints



I leave the skin on the tomatoes for my salsa, you can take it off if you prefer.

Core, and chop your tomatoes to the chunkiness you prefer

Put all ingredients in a canning pot and simmer until desired thickness-at least 1 hour

Follow directions for canning


Tell me what you think!  Share your best canning recipes as well!



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