From Seed to Table begins by covering food security issues. During 2020 and the following years, we saw the entire supply chain impacted. There were businesses shuttered and grocery stores left bare. And for some items, purchasing was even forbidden. This caught some folks off guard, but others were “prepared” for this worse case scenario. This wake-up call drove many to start their preparedness journey. That pandemic-era timeframe should hopefully serve as a reminder to be more prepared with food storage.

Diane details HOW to start building your home pantry. Having a food supply will help your family through rough times. She covers all the recommended staples to have on hand, like oats, beans, rice, vegetables, oils, baking and canning supplies. She even details how to prepare a 3-month food supply for a family of 4. This plan will vary depending on your needs and likes. Diane offers up great tips like starting small. You can buy a few extra items per grocery trip and rotate your supply to maintain freshness.  

Chapter 2 of From Seed to Table covers planting and growing. Diane breaks down soil composition and the amendments needed for each type. If you have clay soil, for instance, you must incorporate amendments to loosen it up for planting. Or, you can learn the benefits of container gardening. Diane covers the pros of container gardening. She shows you how to build your own garden beds step-by-step. Raised garden beds are great for growing straight root crops like carrots. If you want to add containers to your garden, read our post on How to Make Your Own Potting Soil Mix Recipe. Diane lists tips on how to maximize garden space for those who are short on it!

This chapter also covers practical advice on companion planting and crop rotation. Diane created an extensive list of what vegetables benefit from growing together. One plant will enrich the soil while another helps to deter pests. Besides veggies, Diane also explains why culinary herbs are amazing companion plants. She specifies how each herb benefits the soil and controls pests. Then of course you reap the rewards by harvesting the herbs for your kitchen! There are so many ways to preserve herbs. You can Create Your Own Italian Seasoning Blend or Tea Blends. From Seed to Table offers great info on these valuable herbs.

From Seed to Table also lets you know what NOT to plant together in your garden. There are some unions that are just not meant to be. Diane lists some of the most common plants that you don’t want to intermix. Some plants can compete for nutrients or create off-putting flavors when planted together. I can tell you from my own personal experience that carrots and dill aren’t a great match. And I know this because I am a Chaos Gardener who has a strong aversion to yanking volunteer plants out of my garden. So please use Diane’s tips on what NOT to plant together as well. Your garden will thank you for it!

If you want to maximize your garden harvests, learn more about crop rotation and succession planting. From Seed to Table explains how to properly rotate crops and harvest with the seasons. You’ll learn what to plant in the fall after you harvest your summer produce. Diane includes an example of a four-bed rotation cycle to help you understand the process. Rotating crops will help keep your soil healthy. And you will have more produce if you learn how to grow year round too.

From Seed to Table takes you through the entire garden season, from the initial plan to the final harvest. But it’s not over once you harvest. There is still garden work to do! Diane covers the art of seed saving, a true heritage skill! She goes through the history of saving seeds and WHY you should do it. There’s a great chart on how to save seeds for popular vegetables and herbs. You’ll learn when and how to harvest the seeds, and how to dry and store them. I frequently save tomato seeds from my heirloom plants. Once you’re done collecting seeds, store them in the containers noted in the chart. We have Printable Seed Saver Packets that are wonderful for storing veggie seeds.

Chapter 4 of From Seed to Table covers home canning your produce. Diane has a brief history of home canning and how you can incorporate it into your everyday life. She offers great tips on stocking up during store sales. My husband is all over sales. He is the sole shopper and King of the Clearance Sticker. Whenever he sees meat on sale, he calls me. I have a spreadsheet of all the canning recipes I make with the type of meat and amount needed. Does this make me really dorky or really prepared? LOL, probably both. So I check my spreadsheet and tell hubby how much sale meat to get for a canning recipe. With planning like this, you can reap the rewards of flash sales and quickly get to work in the kitchen.

And speaking of working in the kitchen, Diane includes plenty of time management tips. You don’t have to do everything all at once and get overwhelmed. You can break tasks up over several days. You can also organize a Canning Party to have your friends help you on the big day. Diane has tips for organizing a party. It never hurts to have an extra pair of hands in the kitchen! If you want to organize a get-together, download our Canning Party Printables. It include invitations, recipe cards, canning labels, and a canning inventory sheet.

These lovely jars are filled with Pork Fajitas from Diane’s other book Meals in Jars.

There are many amazing canning recipes in From Seed to Table. A few recipes I immediately bookmarked were Sausage and White Bean Cassoulet, Marinated Mushrooms, and Lemon Herb Roasted Chicken. These sound amazing, and I’m sure they will be! If you want more pressure canning recipes, I highly recommend Diane’s other book Meals in Jars. It’s filled with unique and gourmet recipes, not your standard fare! My favorite recipe in that book is for Pork Fajitas (she also has Beef Fajitas). These recipes are a great way to feed your family on a busy work night.

From Seed to Table also includes a guide on how to can potable water. Canning water?? YES! This is very important to do, and sadly many people don’t store any water. You take for granted that you can always reach for the tap. But if you want to be prepared, you should store water. It’s really the most important thing you should store. Diane teaches you how to safely process and store water.

Diane includes many handy charts in the canning section. Learn how to process beans, vegetables in water, and fruits with syrup or juice. She has an extensive section for meat, poultry, and fish as well. You’ll learn how much meat fills 7 quarts and how to prep and pack it. She includes pressure and processing time for everything. 

Chapter 5 of From Seed to Table covers Dehydrating and Freeze-Drying. I dehydrate fruit for my Instant Oatmeal Jars, but I know next to nothing about freeze drying food. I’ve purchased it. I’ve eaten it. And now I know the technical process of how a freeze dryer works! Diane also has a DIY guide for building your own non-electric air dehydrator. So for those who want something less expensive, this is a handy tutorial. You’ll get plenty of tips for drying veggies, fruit, and even meat. Whatever process you choose, Diane details all the tools you’ll need. You'll learn how to prep the food and pack it away safely for long term storage. Then you’ll know how long dried foods last in storage (from months to decades depending on the food and drying process). 

And what happens if something goes wrong? Diane includes a “Common Mistakes” chart!  This will help you diagnose the issues with preventative measures for future reference. She has detailed instructions for rehydrating dried food. There is also a list of ideas to enhance the flavor and texture after rehydrating. 

Now, on to very important chapter 6 in From Seed to Table: Storing Dry Goods and Cold Storage Techniques! If you want to build a well-stocked pantry, it’s important to ensure food is properly stored. The last thing you want is for food to go bad or be infested with pests. Diane teaches you how to properly store dried staples like rice, flour, grains, sugar, as well as fruit and vegetables. You’ll learn how to best protect your pantry against common pests. Natural, non-toxic methods and long-term methods like oxygen absorbers are covered. She also incorporates strategies for stocking up during sales and buying in bulk.

This chapter details common pests, like weevils, moths, beetles and what attracts them. This will help you better store your pantry goods in proper containers. I’m all too familiar with the dastardly weevil. I once bought 20 pounds of bulk organic brown rice. I hadn’t taken the time to learn how to properly store dried goods at this point in my journey. Big mistake! The bags were in my kitchen for several months before I tried to make room in my pantry. That’s when I saw the weevils. Ugh. I chucked the bags into the freezer, which is what I should’ve done as soon as I bought them. If you ever get weevils in rice, you can salvage it. Once the bugs are frozen and dead, you can soak the rice in water. Then the dead bugs will float to the top making it easier to separate them. If you aren’t grossed out by all of this, of course! Better yet, learn Diane’s prep and storage tips to avoid pantry bugs in the first place!

Chapter 7 in From Seed to Table covers Freezing Techniques. Diane teaches you how to freeze food to maintain freshness and avoid freezer burn. You’ll learn which vegetables need blanched before freezing and get tips on shelf life. Slow Cooker freezer bag recipes are in this section too. Diane shares recipes for soups, fish, meat and veggies. I’m looking forward to trying the Zesty Lemon Garlic Herb Chicken with Vegetables. The Honey Mustard Glazed Pork with Apples and Root Vegetables also sounds amazing. These freezer bag recipes help you use handfuls of garden veggies so nothing goes to waste.

Chapter 8 in From Seed to Table covers Heritage Food Crafts. So if you’ve ever wanted to hone legacy skill sets, you’ll love this chapter. Diane teaches you how to make cheese, butter, vinegar, and herbal tinctures. She reviews the art of water glassing eggs, rendering tallow and lard, and corning meat and fish. These heritage skills reward you with superior results compared to store bought fare. Plus you will most likely save some money. Many recipes are in this chapter to get you started. I bookmarked Diane’s recipe for medicinal Arnica-Infused Coconut Oil. I think I’ll need that for my muscles after putting in my garden this year! 

Chapter 9 in From Seed to Table has fresh to preserved food conversion charts. What a handy resource this is! Diane details ingredients and their yields based on how you preserved the food. So you’ll know how to compare a fresh cup of beans with those that are dehydrated, canned, or freeze dried. This will help you adjust a fresh-ingredient recipe using your food storage. This chapter has recipes showing you how to incorporate some of these ingredients. Learn to make your own Oatmeal Bake using dehydrated fruit and water glassed eggs. Or how about a Garden Veggie Frittata with freeze dried and canned goodies? You’ll be rehydrating your fruits and veggies for home cooked meals in no time! 

From Seed to Table finishes with an overview on Embracing Seasonal Living. Each chapter helps you manage your food supply. You'll gain knowledge on how to sustain your household through every season. With this helpful guide, you can be more prepared and in control over your own security. You can also help build up the community around you through seasonal living. It’s great to hone your own skill set. But it’s even more rewarding to help spread this knowledge to others. Anyone interested in seasonal living, food security, and heritage skills, should read this book.

Grab a copy of From Seed to Table on Diane's Canning Diva website where all of her other books are sold too.

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Have you read From Seed to Table? If so, what is your favorite part of the book? Have you learned any new skill sets from the book? Let us know in the comments below.

Salt, Cabbage, and Yields

When I first started making sauerkraut, I was confused about how much salt to use. Every recipe and book I looked at used a different salt to veggie ratio. Some recipes used 1 tablespoon of salt per 1 3/4 lb of veggies. Others stated to use 1 1/2 tablespoon for every 2 1/2 - 3 lbs of cabbage. Another method I found had calculations based on the cabbage weight and the % salinity of the salt. Ooopf! That is too much math. And there’s no need to get overly complicated with it. Keep it simple Steve! 

There really isn’t an exact amount of salt to use per recipe. Salt is mostly for taste and helps keep veggies crunchy. It’s not a safety issue if you under salt. When making kraut, try lightly salting the shredded cabbage and taste it. If needed, add more salt to your preference before fermenting. It’s better to add less salt than too much. If you over salt the cabbage, you can rinse it in non-chlorinated water to dilute it.

And which salt to use? You can use traditional sea salt, coarse or fine. My experience with Himalayan pink salt is that it tastes a little less salty (it has less sodium) and makes the best kraut. Avoid regular or refined table salt. These salts have iodine which can affect fermentation.

You will also see different sauerkraut yields in recipes too. How much cabbage does it take to fill a quart jar? I’ve seen recipes call for small, medium, or large heads of cabbage with no weights listed. Then others have cabbage weights with a range for the yield. The good new is that any leftover shredded cabbage can be used to make slaw or top a sandwich. Waste not want not! 

In the beginning of my kraut making experience, I jotted down the cabbage weight, salt, and seasonings I used for every batch. Eventually, I decided the best and most simple recipe was to use 1 teaspoon of salt for every 1 pound of cabbage. 3 teaspoons of salt is equal to 1 tablespoon. Typically I use 3 pounds of cabbage and 3 teaspoons of salt which usually fills 2 quarts with some leftover. Sometime the extra cabbage will fill another pint jar. If you have more cabbage leftover, you can increase the batch size and add a little more salt. It’s not an exact recipe.

Fermentation Supplies

There are a number of fermentation supplies and vessels to choose from. My mom and grandpa used old pickle crocks that probably held 25 pounds of kraut. They were quite large and made HUGE batches. There are also different fermentation gadgets and gismos. You don’t need to get super fancy or pricey equipment though. You can use mason jars with weights or crocks with inverted plates on top. Whatever you choose, just make sure the vegetables stay submerged under the brine.

Some folks use jars with hinged lids. If you go that route, you will need to burp your jar once or twice a day. As your veggies ferment, gasses will build up. If you don’t burp the jar to release the gas, the jar may burst! You could use a standard mason jar and just not tighten the lid all the way so gas could escape too. 

OR, you could invest in Mason Tops. This is what I use because it’s really simple and hands off. The Mason Tops kit comes with Pickle Pebble glass weights. These are heavy glass discs that fit inside a jar and keep veggies submerged under the brine so they don’t spoil. A wooden veggie tamper is used to mash down veggies in the jar. Then the jar is capped off with silicone tops called Pickle Pipes. These nippled lids fit on top of jars, then you add the canning ring on top and screw down. The pipe has a small slit on top which allows gas to release, but doesn’t let oxygen get inside. So you don’t need to manually burp jars. Woot!

The Mason Tops kit has components for 4 jars of food. But you can buy the pickle pebbles or pickle pipes individually too. You can try using a wooden spoon instead of a wooden tamper too. You only need to supply your own mason jars and bands.

You can only see the hole in the Pickle Pipe nipple when you squeeze it open. When your veggies are fermenting, gas builds up in the jar and will expel through the pickle pipe hole. Sometimes the gas will put a bulge in the entire silicone lid before it escapes. And sometimes brine will come out of the pickle pipe too! This is why you want a plate or tray under the jars as they ferment. I place my jars on a small metal toaster oven tray. Then I place it on top of my washing machine in the basement. One time the tray wasn’t deep enough for all the brine that flowed out. So the escaping brine overflowed and went down into my washing machine. And that was a hoot!  

Blueberry Apple Sauerkraut Recipe

©CanningCrafts 2026

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Preservation method: Fermentation
Difficulty level: Easy
Yield: Makes approximately 2 quart jars
Fermentation time: 2-3 weeks

INGREDIENTS

• 3 lbs organic red cabbage, I used 2 small heads
• 1 Tablespoon of fine pink Himalayan sea salt*
• 2 small organic apples, peeled and diced into cubes. I used Gala apples.
• 8 oz organic blueberries
• 2 teaspoons caraway seeds

ADDITIONAL BRINE, ONLY IF NEEDED:

• 1 cup of filtered, non-chlorinated water (most municipal tapwater will kill the good bacteria needed for fermenting)
• 1 teaspoon of salt

SUPPLIES

• 2 quart mason jars and bands
• 2 large bowls
• Fermentation kit ( Mason Tops pickle pebbles, wooden pickle packer, and pickle pipes)**

NOTES:

Opt for organic fruits and vegetables if possible. Sometimes pesticides or sprays can interfere with the fermenting process.
* You can use traditional sea salt, coarse or fine. My experience with pink salt is that it tastes a little less salty (it has less sodium) and makes the best kraut. Avoid regular or refined table salt. These salts have iodine which can affect fermentation.
** You can use your own fermentation vessels and gadgets if you don’t have Mason Tops.

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Rinse your red cabbage. Remove the outer leaves, but do not throw them out! You will use the discarded leaves later in the recipe when packing the jars.

Cut the cabbages in half and remove the core. The core contains fermentable sugar and is still edible. Shred most of the core up with a coarse grater to add to your kraut. Discard the very butt end of the core stem. 

Shred the cabbage into fine slices with a knife, mandolin, kraut cutter, or food processor with slicing attachment. Ideally, make the slices as thin as possible around 1/16th. It doesn’t need to be exact. I use a mandolin style kraut cutter which makes cutting cabbage pretty fast and uniform. Put the shredded cabbage in one of the large bowls.

If you’re using a kraut cutter, don’t be a tough guy! When you get close to the end of the cabbage, use the finger guard pusher to finish the job. You will be surprised to see how fast these veggie shredders work. So you may just slice the tips of your fingers off if you aren’t careful. 

Mix your salt and caraway seeds into a small bowl. Set aside.

Place a handful of shredded cabbage into the second large bowl. Sprinkle with a finger full of salt, approximately half a teaspoon. Thoroughly massage the cabbage with your fingers. You want to squeeze the cabbage to break it down and work in the salt. This will release juices as the cabbage gets softer. Toss in another handful of cabbage, top with some salt, then massage again. Continue this process of layering cabbage and salt until you’re out of both. 

Let the bowl of cabbage sit and macerate approximately 30 minutes to release as many juices as possible. The fresher the cabbage, the juicier it should be. If you use older cabbage, let it macerate longer. You may need to add additional brine later on. 

Peel the apples and dice into cubes. Clean the blueberries. Toss and mix both gently into the macerated cabbage.

Put a handful of the cabbage and fruit into a quart mason jar. Use a wooden tamper to press it down firmly into the jar. Add another handful to the jar and tamp down again. Brine will eventually rise up into the jar as you pack each layer of food. Fill the mason jar to the shoulder. Leave enough room to eventually add your pickle pebble weight. Brine will need to completely cover the weight. Pack your second quart jar using the same method. Add any leftover brine from the bowl to the jars. Do not overfill or under fill jars, see notes below.

Take your discarded cabbage leaves and press flat on a cutting board. Set a canning ring on top of the leaf and cut around it with a sharp knife. Place a leaf circle inside each jar on top of the kraut and tuck the edges down into the jar. These “leaf caps” will help keep small bits of kraut from floating to the top as it ferments. 

Place a pickle pebble glass weight inside each jar. Press down firmly. This should make brine rise over top of the pickle pebble. You want the cabbage to be completely submerged under the brine. If any bits of cabbage float to the top of the brine, remove them since they can lead to spoilage. 

If you don’t use fresh cabbage, the kraut may be dry and not have enough brine to cover the pickle pebble. The cabbage may release enough juices over the next day to be completely submerged. If not, add extra homemade brine using 1 cup of filtered water mixed with 1 teaspoon of salt. Refrigerate leftover brine.

Clean the rim of the jar with a cloth. Add a silicone pickle pipe to each jar. Secure canning rings to jars.

Place the jars on a tray or plate in case brine overflows as it ferments. Store in a cool place that is 60˚ to 70˚. Remove the lids periodically to make sure the sauerkraut is still completely submerged under brine. If the brine level has gone down, press down on the pickle pebble to bring it back over your weight. You can add some extra homemade brine if needed.

After a few days, you should notice fermentation bubbles. The cabbage should swell up and brine should increase. Sometimes the gas will put a bulge in the entire silicone lid before it escapes. There will be frothy bubbles or foam appear on top of the brine. If you were using green cabbage, the color would turn from bright green into a drab color. But with this purple kraut, it will get a little darker and less colorful. Sediment will form on the bottom of the jar and on top of the pickle pebble weight. Brine may look cloudy and have a strong pickle smell from fermenting gases. All of this is normal. And sometimes you won’t see some of these signs either and the ferment will be just fine. That’s confusing, right? But I’ve made kraut without seeing all the bubble action!

Allow the sauerkraut to ferment for 2 weeks. At that time, you can taste it to see if you like it. It will be mild and tangy after 2 weeks. If you want a stronger flavor, ferment it for up to 3 weeks. Flavor improves with age. In cooler temperatures, fermentation may take a little longer, even up to a month. I almost always ferment my sauerkraut for 3 weeks. The only time I may stop fermenting sooner is if the brine levels have dropped.

When you’re done fermenting, remove the pickle pebble and cabbage leaf. Cover jars with your original canning lid and ring. Store in the refrigerator. The kraut will store many months or even a year or longer (but it’s so good it won’t last that long). As you work your way through your quart jar, you can transfer to a smaller jar. This will help cut down on the oxygen in the jar and help prevent surface growths. I’ve had some kraut in my fridge for 2 years and it tasted just as good as the day I made it. You will know if something goes bad. The color, taste, and smell will be off putting.

Can I Preserve Sauerkraut for Longterm Shelf Storage?

Ball Canning has directions for canning traditional cabbage kraut. Obviously it’s handy to have ready made jars on your pantry shelf. But the main point to fermenting foods is for the health benefits. All of the good bacteria is great for your gut health. If you preserve kraut in a water bath canner, you will kill the healthy living organisms off.  And understand that before you can sauerkraut, you still have to first ferment it! 

Can I Heat and Eat Sauerkraut?

You can heat and eat sauerkraut, but doing so will kill the healthy bacteria. So to get the most healthy benefits from fermented veggies, eat raw and cold. But don’t let that keep you from incorporating kraut in cooked foods! It will still taste great. I will sometimes heat kraut and brine to top mashed potatoes. I slowly warm the kraut over low heat to help preserve some of the healthy probiotics. 

TIPS for Successful Fermenting:

Fill each jar up to the shoulders, making sure to leave enough room for the pickle pebble and brine to cover it. 

Don’t OVERFILL the jars! Once fermentation begins, the veggies will be pretty active and bubbly. So this can lead to brine oozing out of the pickle pipe nipple. This can make a mess, so be sure to keep a tray under jars.

Don’t UNDER FILL the jars! If you have too much headspace in the jar, there will be too much oxygen inside. That can lead to oxidation of the brine or veggies. Or you can get a scummy growth on the surface. 

Don’t forget to add your pickle pebble weight. Vegetables need to be fully submerged during fermentation. Sometimes bits of veggies will still float to the surface of the brine. So check your jars periodically to remove any of those floaters so they don’t spoil.

Seal the jar to keep oxygen out, and vent the jar periodically so it doesn’t explode from built up gases. Mason Tops pickle pipes work great for fermenting since they will automatically release gas when needed.

Keep it cool! Fermentation is sped up in warmer weather. Slower temperatures around 60˚ - 70˚ yield better results. Basements are great for fermenting, as long as they aren’t too cold. If it’s too cold, fermentation will take longer.

Once done fermenting, be sure to transfer to your refrigerator right away. Fermented foods are living foods. If you don’t put them in the fridge, they will continue to ferment and become very sour and soft.

What can go wrong?

Sometimes you can get a tiny bit of mold or Kahm yeast on the ferment’s surface. Kahm yeast is usually a white film, but it can also look orangish or pinkish in color. This is why you should check your jars periodically. You can scoop yeast off the surface with a spoon right away. Kahm yeast may look icky, but it is not harmful, However, if you don’t catch the yeast right away, it can give an unpleasant taste to your entire ferment. Using an airlock style lid, like Mason Tops, will help prevent these unwanted growths by keeping oxygen out of the jar.

Only once in all my years of making kraut have I ever gotten Kahm yeast. I went too long before checking the jars and the brine had receded a bit. I scraped the yeast off the top, but the final kraut just didn’t taste right. 

Can you over-ferment your sauerkraut?

Yes and no! As long as the brine is still covering the veggies and there’s no mold or yeast, it’s still safe. But ferments can get softer the longer they go. That isn’t an issue for some people! But the taste also changes as it ferments. So if you let your food ferment too long, you may not like the taste or the texture. This is entirely subjective based on your own personal preference though. Some people taste the fermenting food every day. I do not. I almost always ferment for 2 weeks before I taste for the first time. Then I decide if I want it to go for 3 weeks to get a stronger taste. 

So keep in mind the longer you ferment, the softer the food gets. But it also develops a stronger flavor and has more good bacteria. The shorter the ferment, the crunchier the veggies will be, and the taste will be more mild. If you use a short ferment, you’re missing out on the full health benefits of fermented foods. But stop fermenting when you like the taste :)

Our Custom Apothecary Cherry Labels are perfect for labeling this jam.

I know what you’re thinking. What on earth would I even eat chocolate cherry jam with? I would answer that with another question. What wouldn’t you eat chocolate cherry jam with? It’s truly tasty in oatmeal, yogurt, and smeared on top of sourdough bread. It’s delightful spread on top of a cheesecake or spooned onto thumbprint cookies too. And eating it straight out of the jar is perfectly acceptable as far as I’m concerned.

Our recipe was adapted from a Pomona’s Universal Pectin recipe. This specialty pectin is available at many grocery stores or can be purchased online. It’s unsweetened, preservative-free, and jells reliably with very low amounts of any sweetener. So this is a great pectin to try if you are looking to reduce the amount of sugar in your canned jams and jellies or if you want to try natural sweeteners instead. 

Our Custom Apothecary Cherry Labels are perfect for labeling this jam.

This Pomona’s Pectin recipe only requires a mere 1¼ cups of sugar. By contrast, Ball Canning also has a chocolate cherry jam recipe. Ball’s recipe uses 6 cups of sugar (so that’s 1 cup of sugar per 1 cup of fruit). WOW!

When using Pomona’s Pectin, you will find two small packets of powders in the box: a pouch of pectin and a separate pouch of calcium to make the required calcium water. It may seem intimidating at first, but using Pomona’s is easy once you get the hang of it and a whole new world of alternative sweeteners in canning will be opened up to you. 

NOTE: This recipe is specially created to use Pomona’s Universal Pectin for a low sugar recipe. Do not swap pectins. 

Our Custom Kraft Harvest Canning Labels look great on dark jam jars. Labels come in 6 color options.

Low-sugar Chocolate Cherry Jam

Recipe was adapted from Pomona's Universal Pectin ©CanningCrafts 2026

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Preservation method: Water bath canning (or steam canning)
Difficulty level: Easy to moderate
YIELD: Makes about 5 half pint jars
Head space: 1/4 inch (.635 cm)
Processing Time: 10 minutes

• 2½ pounds frozen, pitted sweet cherries, chopped in half (I used four 10-oz bags of frozen cherries which was the perfect amount for this recipe)
• 1/3 cup unsweetened cocoa powder sifted (with no other added ingredients)*
• ½ cup water
• 1 teaspoon almond extract
• ¼ cup lemon juice bottled
• 3 teaspoons calcium water (see info below)
• 1¼ cups sugar
• 2½ teaspoons Pomona’s Pectin mixed with sugar

*Note: This recipe is specially created to use Pomona’s Universal Pectin for a low sugar recipe. Do not swap pectins.

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Adapted recipe: The original Pomona’s Pectin recipe called for ground cinnamon and cayenne pepper. I omitted those and added almond extract instead. Their recipe also uses fresh cherries. But since I made this out of season, I used frozen instead. I sliced the cherries in half when they were still frozen since they were easier to work with that way (and they were still frozen when I started to cook the jam). I noticed a few pit fragments, so it’s always a good idea to check the fruit! 

Pomona’s original recipe also had an extra step that I feel can be skipped. After cooking the cherries and chocolate, they say to measure 4 cups of the cooked mixture out (saving the extra for another use). Then they returned the 4 cups of mixture to the pot and cook with their spices, lemon juice, and calcium water. The first time I made this recipe, my four 10-oz bags of frozen cherries ended up being precisely 4 cups of mixture. So the next time I made it, I skipped this step completely (but I had more than 4 cups of jam). So the yield will vary some, but the end result for the jam is about the same even if you have over 4 cups of mixture.

* Make sure to use unsweetened cocoa powder with no other added ingredients as noted in the recipe. There are different types of cocoa powder available such as Dutch Processed cocoa. That variety is less acidic, so it could affect the safety of the final product. 

To make calcium water: In a small, clean jar with a lid, measure ½ cup cold water. Next, measure a ½ teaspoon of calcium powder (the powder is inside the box of Pomona’s Pectin) and place in the jar. Close the lid on the jar and shake well. Any unused calcium water can be stored in the refrigerator for your next canning project.

Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.

Slice the frozen cherries in half. Remove any stray pit fragments.

Combine the cherries, cocoa powder, and 1/2 cup of water in a medium pot. I used frozen cherries that were not thawed, but you could thaw first if you want. Bring to a boil over high heat. Reduce heat, cover and simmer for 5 minutes, stirring occasionally.

 

Add 1 teaspoon almond extract, 1/2 cup lemon juice, and 3 teaspoons calcium water to the mixture. Mix well.

In a separate bowl, combine sugar and Pomona’s Pectin powder. Mix thoroughly and set aside.


Bring cherry mixture to a full boil over high heat. Slowly add the pectin-sugar mixture. Stir vigorously 1-2 minutes to dissolve pectin while mixture returns to a full boil. Once the mixture returns to a full boil, remove the pot from the heat.

Remove hot jars from the canner. Empty the water from the jars, but do not dry. Carefully ladle jam into the hot jars. Leave ¼ inch (.635 cm) headspace. Use a wooden skewer to remove any air pockets. Readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.

Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover with a lid, and bring water to a boil. Once boiling, process jam for 10 minutes, adjusting for altitude* if needed. Turn off heat and let jars sit in the canner for an additional 5 minutes. Remove jars and place upright on a towel to cool completely. 

Our Custom Apothecary Cherry Labels are perfect for labeling this jam.

Let prepared jars stand at room temperature for 12-24 hours. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.

Affix CanningCrafts’ labels and write dates on jars. Store unopened sauce in a cool, dry place for up to 1 year.

*Altitude

Living at a higher altitude affects home canning recipes, just as it does baking recipes. Many people are unaware that they live at a high altitude. If you live at a high altitude, you’ll need to increase either your processing time or processing pressure. Most canning recipes state this info for elevations of 0 to 1,000 feet above sea level. If you aren’t sure what your elevation is, get more info from the National Center for Food Preservation. Or call your local extension office if unsure.

Want more low-sugar jam recipes?
Try our low sugar Honey Pear Jam canning recipe that also uses Pomona’s Pectin.

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I have a number of canning books on my shelves. So I’ll note below which books I referenced for some of the recipes.

Pressure Canned Soup

Soup is a fantastic staple to have in your pantry for hearty winter meals. I put up four different soups. Most were made with vegetables from my own garden.

Zuppa Toscana Soup

I canned a batch of Zuppa Toscana soup and had a heck of a time picking out which canning recipe to go with. This is the famed “Olive Garden” knockoff soup. I had 4 canning recipes in books to choose from. While all claimed to taste like the restaurant’s soup, they all had different ingredients. Some had onion and garlic while others didn’t. Some included bacon AND sausage, while others only had sausage. One was a cold pack recipe but the rest were hot pack. But the most confusing part was the processing time. Two recipes had a processing time of 75 minutes for quarts and the other two had 90 min even though all had meat.

After scrutinizing which recipe to go with, I realized I hadn’t even eaten at Olive Garden in 15 years and wouldn’t remember what their soup tasted like anyway. I picked one, modified it to remove some of the meat, and I processed quarts for 90 minutes. The recipe has potatoes, kale, sausage, bacon, onions, and garlic. Just add a little cream and parmesan cheese to serve.

The recipe I used is from the book Meals in a Jar from the Canning Diva.

Vegetable Soup

I put up 8 pint jars of home canned Garden Vegetable Soup. My garden provided all the tomatoes, potatoes, and green beans. The recipe called for corn, which my husband can’t eat. So I added more veggies to offset the missing corn. I’ll add some frozen corn to my own bowl after opening… if I ever eat a jar of this soup at all. Veggie soup is so not my thing. But my husband really enjoys this chunky soup.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Taco Soup

I preserved 7 pints of this amazing Taco Soup. All tomatoes were from my garden. The black turtle beans were harvested from my garden way back in 2019. The original recipe called for corn, which my husband can’t eat. Normally I would add an additional vegetable as a substitute, but I didn’t do that for this recipe. In additional to adding corn to my opened jars, I add cheddar cheese (and lots of it). Then once the soup is heated, I top with a glob of sour cream and sometimes avocado. This soup is fairly meaty and thick. I wish I would’ve made a full batch and used quart jars. But I like to test small batches of recipes to make sure I like them before going canning crazy.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

My Chili is decorated with our custom Harvest canning labels. These come in 5 colors and can be custom printed for any food you put up.

Chili Con Carne

I preserved 3 quarts of chili. Several of my books had recipes for this famed chili. Some called for beans and others didn’t. I definitely wanted beans in my chili, but most definitely NOT the kidney beans that some recipes used. I chose pinto beans instead which probably reduced my yield compared to using larger kidney beans. I buy dried beans in bulk (Affiliate link) from Azure Standard. I can get organic beans for much less than canned beans.

This chili was super thick and meaty. I don’t normally use a lot of meat in my chili (the recipe called for 2 pounds). So I think for every quart of this chili, I may add a quart of plain diced tomatoes to dilute it. All tomatoes were from my summer garden. Everyone’s chili recipe is so different! Mine is more like chunky tomato soup with just a touch of meat.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Bone Broth

I’ve been making my own chicken bone broth for many years now. Read how I make My bone broth recipe in a slow cooker for 24 hours. In the past, I would freeze my broth in Souper Cubes or containers. I was convinced with my research that freezing would best maintain this super food’s health properties. I mean, what would be the point of making this delicious, gelatinous broth if I destroyed all the nutrients by canning it? Granted, it would still make a tasty broth for soup. But I make bone broth for all the amazing health benefits.

Well, I decided to can my bone broth for the first time this year. The final broth appears to maintain that well known healthy “jiggle” from all the gelatin. It certainly didn’t appear that way at first though. The final shelf-stable broth is very liquidy. But if put an opened jar into my fridge, it goes back to the original gelatinous form. YAY! So now I plan to can my broth in the future to save freezer space.

Meals in Jars

I really like the idea of having a complete meal in one jar. But opening up three separate jars for one meal is just as lovely. I’ve canned a lot of pork and beef this year. Even though my husband and I predominately eat chicken, I have only canned one chicken dish ever. I need to put up more chicken next year!

My husband does all of the grocery shopping, so whenever he sees meat on sale, he calls me. I have a spreadsheet of all the canning recipes I make or want to try with the type of meat and amount needed. Does this make me really dorky or really prepared? LOL, probably both. So I check my spreadsheet and tell hubby how much sale meat to get so I can preserve a new recipe.

Pork is on sale more often than beef. And it’s usually pretty inexpensive as well. We often find pork chops for 50% off. So any final preserved jar of food ends up being cheaper than fast food. And of course it’s much better tasting!

My beef pot pie filling is decorated with our custom Modern Black & White rectangle canning labels.

Beef Pot Pie Filling

When I was a kid, I used to LOVE the frozen pot pies from the grocery store. And not to date myself, but the first pot pies I ate were still sold in the metal pans that you baked in the oven. I’m pretty sure most of the frozen pies are in microwaveable paper these days. As tasty as they were back then, I realize how terribly unhealthy some of them are. They are really salty, more than I can stomach now. And I’m sure there may be other questionable ingredients used as well.

So I canned this hearty beef pot pie filling using the potatoes, peas, and thyme from my own garden. The filling also has carrots, onions, beef and homemade beef broth. The thickening happens after you open a jar. Then it’s baked in a crust, baked with raw biscuit dough on top, or simply served over warm rolls. I made a homemade crust for my first pot pie and it was pretty tasty. It does not however look very good. My husband cannot eat butter or gluten, so pie crusts are a tricky thing to make under those restrictions! But something doesn’t need to be pretty to be delicious.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

My Honey Garlic Pork Chops are decorated with our Custom Picnic canning labels. They come in 5 different colors and print with your custom text.

Honey-Garlic Pork Chops

To date, this is my favorite pork canning recipe. I use widemouth pint jars so my husband and I can have single serving dinners. But there’s only so many pork chops you can fit into a pint jar! This recipe calls for 6 pounds of pork chops. But I can usually only fit around 5 pounds per batch to maintain the correct headspace. Each jar is packed with lightly seared pork and onions. Then it’s topped off with a honey garlic broth.

The first time I canned this, I “rolled” 3 chops into each jar. Once opened, the pork was still in the roll, and unrolling it cracked the meat up into pieces. No worries, as it still tasted great. On another batch, I cut and stacked the pork pieces. I was able to get more in each jar with that method. I cut and pack the pork differently based on how thick the meat is.

To serve, I drain the broth into a skillet and thicken with a flour slurry to make gravy. Then I carefully remove and add the chops to the gravy and heat until bubbly. These are great served over mashed potatoes.

These pint jars cost about $2 each since I got pork chops on sale 50% off. The last sale had 2 lbs of chops with 10 chops per pack for $5. So my husband loaded up on chops! We share one pint for dinner and sometimes have a little leftover for lunch. So that’s a pretty inexpensive meal for 2.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Pineapple Pork Chops

The original recipe only called for pineapple juice, but I figured why not put some fruit chunks in too? Well, I’ll tell you why not… they get a bit tasteless and brownish, LOL. So I will just add my own canned pineapple to each open jar of chops in the future. I altered the original recipe’s seasonings. It called for cayenne pepper which I omitted because I do NOT do spicy! I reduced the garlic powder and omitted the black pepper as well. The end result was slightly bland which is totally on me for changing the spices. I felt like the broth could’ve been sweeter.

I serve these chops over rice with gravy thickened with arrowroot. They would be good on noodles too. Each pint averaged $2 per jar with sale pork and yielded three plates of food.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Pulled BBQ Pork

I used pork loin and followed the recipe from Melissa K. Norris’ Everything Worth Preserving. This is originally based on a Ball recipe, but the difference is with the sweetener. This recipe uses Sucanat®, while others will use raw sugar or brown sugar. With more raw sweeteners, you will get a more molasses type flavor. This is a hot pack recipe that calls for the pork to be partially cooked before filling the jars. It smells amazing as it cooks!

To serve, empty a jar into a skillet and shred with 2 forks. Then heat until the juices evaporate some to your liking. The pork is tender and moist. It tastes great topped with bread and butter pickles.

I got the pork on sale, so each pint jar cost about $2.15. We got three sandwiches worth of meat per jar. But if you make a bigger sammie, a pint may only serve 2 people.

My Beef Stroganoff is decorated with our custom Harvest canning labels. These come in 5 colors and can be custom printed for any food .

Beef Stroganoff

I canned beef stroganoff for the first this year. It may be one of the tastiest jar meals I’ve ever canned. The meat was on sale, so this averaged $4.75 per pint jar. I thought my husband and I would share a jar for dinner… but once paired with noodles, we actually got 4 meals out of one pint. I’m not great at math, but I think that’s much cheaper than McNuggets, right? And much tastier.

To serve, empty the liquid from the jar into a skillet. Add a flour slurry to thicken into gravy. Add the meat and cook until hot, bubbly, and thickened. The final step is stirring in the sour cream. I added a few tablespoons of gloop which felt sufficient. This jar meal makes a great deal of gravy. I served on spiral noodles, but it would be tasty on mashed potatoes too.

Recipe is from the New and Updated Ball Complete Book of Home Preserving. You can read my review about this this book.

Eye of Round Steak with Onion Gravy

This cut of meat is fairly affordable, but not as flavorful as other choices. But once pressure canned, the meat is really tender. I lightly seared each steak and packed with beef broth, onions, and mushrooms. The original recipe didn’t call for mushrooms, but I had some leftover from when I canned beef stroganoff.

The meat was on sale, so each pint was $4.75. Each jar has 2 thicker pieces of meat, so this is one meal for my husband and myself. The jar yields quite a bit of gravy, and of course is tasty with mashed potatoes.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Beef Tips in Gravy

I canned 4 quarts of chuck roast with onions, mushrooms, and broth. The original recipe called for stew meat, but chuck roast was on sale. The regular price for all the beef was $50! But on sale it was $30. The mushrooms were on sale too, woot! So each quart was roughly $8.40. I haven’t eaten this yet, but I’m sure it will taste great. I did have some syphoning, so I may need to add more broth or water when I make the gravy.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Beef Pot Roast

This is a pretty simple recipe to stock your pantry with for a fast dinner. You raw pack and layer the meat, carrots, potatoes, onion, then add broth. I used dried rosemary and thyme from my garden. Some recipes call for wine and garlic, which I don’t add. The meat turns out incredibly moist, almost like that from a crock pot.

I got beef chuck on sale, so each quart was about $6. I used potatoes from my own garden. And I would’ve used my own carrots if it weren’t for those pesky rabbits, oh well. Each jar made a ton of gravy and yielded 2 meals for 2 people.

I adapted the recipe from the New and Updated Ball Complete Book of Home Preserving. You can read my review about this this book.

Beef Street Tacos

The original recipe says you can use flank steak, brisket, or chuck roast. I found beef roast on sale for around $20 (regular price $32). So each pint jar was roughly $5. The final meat is shredded with 2 forks and heated in a skillet until juices are evaporated to your liking. We eat this over rice and beans and sometimes in tortillas.

The recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

Bourbon Chicken with Azure Standard canning jars (Affiliate link)

The super stylish canning jars are from Azure Standard (Affiliate links). You can buy them with lids and bands or just mason jars only. They come in regular, wide mouth, pints through gallon sizes. Azure Standard is a healthy living food company and sustainable regenerative farm and orchard in Oregon. They offer organic food, produce, and bulk dry goods like oats, flour, sugar, and other pantry staples. You can buy staples in 25-50 lb bags or 20 lb boxes of organic fruit for canning. They support other independent and family-owned companies with similar values as well. You order online and pick your food up right off their semi truck once a month. Read more about Azure “Drops” work.

Bourbon Chicken

Despite the name, this chicken does NOT have booze in it. It just gets that name from Bourbon Street in New Orleans. It’s a raw cold pack recipe with chicken breast, garlic, OJ, ketchup, brown sugar, ACV, and soy sauce (I used coconut amigos instead). After opening, you can thicken the liquid and serve over rice for a quick meal.

The chicken was on sale, so each pint cost about $2.60 and was a meal for my husband and myself. Each jar makes quite a bit of gravy too. While I served it over rice, I think it would be just as good with mashed potatoes or noodles.

Recipe is from Sarah Thrush’s Preserving with a Purpose.

Pork Fajitas

For this recipe, I used pork loin, pinto beans, peppers, onions, tomatoes, chicken broth, and seasonings. It’s a raw pack recipe where you layer the ingredients and cover with broth. It’s faster if you line your ingredients and jars up like an assembly line. After each layer, you firmly pack the ingredients down. Handy Tip: Attach a metal spice lid to the end of your magnetic canning lid wand. Then use the lid to pack down the ingredients. If you use widemouth jars, you may be able to get your fingers down in the jar to tamp everything down. If you have giant man hands, good luck. Widemouth jars really work best with this recipe, but I had to use a few regular mouth jars too.

The only change I did to the original recipe was to soak the beans so they can be “degassed” some ;) The recipe calls for dried beans that are not rehydrated first. That isn’t a “standard approved method” in canning, but apparently some canners have success with this method. The meat may be the most tender that I’ve ever had. My only regret is that I didn’t can in quarts instead. But whenever I try new recipes, I often use pints and sometimes even do a half batch just to make sure I like the recipe.

The pork was on sale and it ended up being about 80 cents worth of meat in each jar! Woot! I didn’t do the math on the total jar cost, but it’s pretty inexpensive, way less than a fast food meal (and much better). Next time I can these I will try steak… which will increase the cost of course.

To serve, just heat the contents in a skillet until the juices are evaporated to your liking. Add to tortillas or tacos with rice, lettuce, sour cream, cheese, guac, etc!

This recipe is from the book Meals in a Jar from the Canning Diva.

Vegetables

It’s great to have simple vegetables as side dishes for any meal. But canned veggies can also be used as added ingredients for soups, stews, or casseroles. So I try to have a few basics on hand.

Great Beans, 2 Ways

I bought a bushel of stringless green beans from a local farm to put up. In my head, I couldn’t quite envision what a bushel of green beans looked like. Now I know. It’s a lot. And it was quite a hefty treasure chest of produce…. 28 pounds of beans! After 3 days of canning, I got a total of 19 quarts, 6 pints, and a gallon of frozen beans to use for future recipes. There were still beans left, so I ended up on my neighbor’s porch begging him to take the leftovers (he gladly obliged, no begging was needed :)

My green beans are decorated with our custom Patriotic Quilt canning labels.

My marathon weekend canning a bushel of beans yielded 2 types of canned goods. Regular beans with salt and “Country” Beans. The regular beans were hot packed in water. The Country Beans were raw packed with homemade pork broth, salt, garlic and onion powder. You can tell which jars are which by the slight cloudiness of spices in the bottom of the jar.

The Country Beans recipe I used was from Pressure Canning for Beginners and Beyond by Angi Schneider. You can read my review about this this book.

My herbed potatoes are decorated with our custom Color Foodie's Canning Labels. They come in 9 color options and print with your text for whatever food you put up.

Herbed Potatoes

I’m not sure why I would can potatoes on their own. But this Ball recipe looked pretty good and many canners raved about it. I switched up the seasonings and used rosemary, thyme, and onion powder. This raw pack recipe gets topped off with chicken broth. It’s a simple ready-made side dish for when you don’t feel like peeling and cooking spuds!

Recipe is from the New and Updated Ball Complete Book of Home Preserving. You can read my review about this this book.

Pressure Canned Tomatoes

Ok, tomatoes are a fruit, but I’m still listing this under veggies since I pressure canned them. And WHY would I pressure can tomatoes? I thought I’d give it a try since the processing time is much less than waterbath or steam canning. But while the processing time is less, you still have the time for venting and cooling down with pressure canning. So is it really a time saver?

Alas, my first time pressure canning diced tomatoes was not great. I had a lot of syphoning. Way more than I’ve ever had with steam canning. I was left with 2 inches of headspace, yikes! I have the most success with hot packing tomatoes and using a steam canner. I doubt I will try pressure canning tomatoes again. I managed to can 17 quarts of diced tomatoes this year even though the varmints were very destructive in my garden.

Pizza Sauce

I’ve made pizza sauce a few times in the past. I’ve finally realized it’s best canned in half pints. Each half pint makes one pizza. If I can in pints, I have a bit of sauce leftover. And since I don’t bake pizza very often, I will use the leftover sauce on top of burgers with provolone cheese. So it all works out as nothing ever goes to waste, not even one tablespoon of sauce. And yes, those are tomato seeds that you see in the jars! I don’t even recall the last time I removed seeds for my tomato canned goods. They don’t bother me one bit.

Brushetta

The bruschetta I made was originally based on a Ball recipe. I adjusted the seasonings to my taste. You can get my adapted Bruschetta recipe on our blog. One of my new favorite ways to eat bruschetta is in pasta salad. Yep, just dump a full jar of these tasty herbed tomatoes right into the whole bowl of pasta salad. Just drizzle in a little olive oil and it really kicks it up a notch!

My Dad's 100% tomato juice is decorated with our custom Market Blend canning labels. They come in 6 color options and print with your own text.

Tomato Juice

Last year I canned V-8 style tomato juice for my dad. It was 95% tomatoes with carrots, celery, and green pepper. He did not like it because it had the other veggies in it. I said “But Dad, it’s just 5% other veggies.” And he said “Yeah, it’s the 5% that’s the problem.” So this year he got all tomatoes with just a dash of salt. So simple. So boring. But still good. And I did actually remove the seeds for my Dad because I’m a good daughter :D

Tomato recipes are from the New and Updated Ball Complete Book of Home Preserving. You can read my review about this this book.

Dried Beans

The first time I canned dried beans, the jars didn’t turn out so great! I did the overnight soak method (then drained, rinsed, and boiled 30 minutes before canning the next day). So the beans are only partially cooked when put in the jars. BUT I packed the jars tight with beans to 1” headspace, then added water. And I literally had a solid packed jar of beans that I needed pry out of the jar! Because the beans soak up water as they finish cooking, duh! :D

I have since learned to pack the jars 3/4 full of beans, then add water to fill the 1” headspace. The end result is much better this way. I soak overnight to help get rid of some of the bean’s “gas” causing enzymes so my husband doesn’t fart his way across state lines! I know some people just can dry beans without soaking and precooking. That isn’t an “approved” way to do it. I would worry about beans not fully cooking this way, although I know some do it with no issues. But how is their gas???

Why can beans? Why not? I buy dried beans in bulk (Affiliate links) from Azure Standard. I can get organic beans for much less than canned beans.

Fruit

I barely canned any fruit this year. Normally I get bushels of apples, pears, or peaches to put up. But I still had enough on the pantry shelves from last year. So the only fruit I canned was rhubarb from my neighbor and cranberry sauce.

Rhubarb BBQ Sauce

My husband and I almost never eat barbecued meat. Most BBQ sauce is tomato based. When I saw this rhubarb BBQ sauce, I thought I’d give it a try. In the past, I would only use my neighbor’s rhubarb for fruit butter. But since I had a half dozen jars of butter left from last year, I looked for a new way to can rhubarb.

I adapted this Rhubarb BBQ Sauce recipe for our blog. It’s really tasty on baked chicken. The broth from the chicken is a little sweet. I use the leftover broth when I make quinoa.

Peach Pie Rhubarb Jam

This was a low sugar pectin recipe I tried. I almost never make jam due to the high sugar content. But low sugar jams allow the fruit to really stand out compared to your usual jam recipes that often call for 7 cups of sugar. It’s pretty tasty. But I’m embarrassed to admit that I think my low sugar pectin was too old. It had a brownish coloring to it. I didn’t notice it when I made my jam. But I realized the color was off when I opened up a new pectin container.

Cranberry Sauce

I’ve never eaten homemade cranberry sauce before. But I often read about how much better it is than store-bought. So I gave it a try this season. First off, wear an apron if you decide to make cranberry sauce! After the berries begin to boil, they start to pop. And with those pops, come a few splashes! Derp! I had several recipes for sauce, but I went with a whole berry version instead of just the gel. The recipe called for orange zest and cinnamon sticks. Other recipes use spices and also a bunch of sugar. I ended up adding 2.5 cups of raw sugar compared to the 4 cups that some recipes use. So yeah, it is a little tart, especially with the orange zest added too.

The directions say to remove the sauce by running a butter knife or spatula around the inside of the jar, then tipping the contents out onto a plate. So I was expecting to get a “log” of cranberry sauce, just like canned store bought. But it didn’t work that way at all. Instead, it all dumped out into a pile. Maybe I didn’t cook it long enough? I thought it had reached the jelling stage since the sauce was “sheeting” off of my spoon. It is gloopy in consistency and still tastes good, even though a little tart. We’ve been adding it to yogurt which is a delightful way to eat it.

Recipe from Melissa K. Norris’ Everything Worth Preserving.

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Tomatoes

This year’s tomato varieties from Johnny’s Selected Seeds were Blue Beech, Juliet, Verona, Sunrise Sauce, Wisconsin 55, Pruden’s Purple, and Sungold Cherry. This is the first time I’ve planted most of these varieties. The exceptions are Sungold Cherry and Juliet, which I’ve planted for years with great success. As usual, I will plant a mix of determinate and indeterminate varieties. 

I had to battle quite a few garden pests this year. Squirrels are the absolute worst. I grew up in the country and we almost never saw squirrels. If we did see a squirrel, we would just stare lovingly at it because they were such a rare sight. But now I live in the city, and we have city squirrels. These are RATS with tails. They are beyond destructive. They dig up everything. They take bites out of everything (without finishing the tomato because they really like to snub you in the nose). I want them all dead. I am not over reacting!! I would trade them for deer in a heartbeat (and I’m sure those who battle deer would take my squirrels instead :)

Squirrels, Rats, and Bugs, oh my!

Many tomatoes had bites taken out of the tops this year. That is a little bizarre. Usually my tomatoes have bites out of the sides or bottoms. So at first I thought birds were pecking them. Once I found a giant beetle inside an open wound, but I’m not sure if he was the culprit or just an opportunist! A family of RATS also moved in under our deck. And when I say rats, I do mean actual rats and not squirrels. To date we have killed twelve rats. I have no idea how many more there are. But they, along with the squirrels and bugs, had a field day with my tomatoes.

Luckily, I planted Juliet tomatoes! It’s easily one of my favorite varieties, and I have planted Juliet for several years now. It is a highly sought after hybrid variety because it is so disease resistant. The plants are also loaded with fruit. This variety can get 12-18 tomatoes per cluster, wow! Every season this plant is incredibly prolific in my garden. So there were plenty of tomatoes left after squirrels ate a bunch. These tomatoes are also really easy to pick. When ripe, you can just touch them and they will fall off into your hand. So they are very easy to pick with one hand. They also have a long shelf life (several weeks & I’ve had some last a few months even). 

Another new variety I had this year was Verona. I wanted to try this because it was described as a larger, more flavorful Juliet plum tomato variety. So since I LOVE Juliet, I figured I would give this one try. It’s an indeterminate and also has some resistance to Early Blight, Fusarium Wilt races 1, and Verticillium Wilt. But how did it match up to my favorite Juliet? Yes, the fruit was larger. But there weren’t as many on the plants as Juliet, naturally. They also ripened much slower than Juliet. But overall, it was a fairly decent tomato.

Sunrise Sauce is described as being a “low maintenance” orange roma tomato. This determinate plant grew fairly compact with large clusters of 4-6 oz tomatoes. The reason I wanted to try this variety was because fruit produces during a concentrated period. I thought that would work well for my summer canning. 

So how did it grow in my garden? Nearly all of the tomatoes ripened within the same week. I harvested around 60 tomatoes from just a few plants early in the season. And then that was it. And when I say that was it, the plants were pretty much done. No more blossoms. No more fruit. Wow. I think this is a good variety to plant if you wanted to do succession planting. Just rip those finished tomatoes out and plant another crop.

My husband thought Sunrise Sauce tasted a bit like hot house tomatoes. The skin was very thick. The fruit was semi hollow. I roasted these with the skin on for canning. That is my favorite hands off way to peel tomatoes. No messing with boiling water! Just roast the maters and the skin slides right off. Then I usually put the skins in my dehydrator to make tomato powder. Waste not, want not!

Here is a comparison photo showing Juliet, Verona, and Sunrise Sauce tomatoes. Despite the smaller size, Juliet offers the most bang for your buck since it’s so prolific.

Blue Beech is a variety that I’ve wanted to plant for many years. But as you know, sometimes if you wait too long to purchase seeds, things sell out with your favorite seed vendor! Womp womp. But THIS is the year I got my order in early. Blue Beech caught my eye because it’s a hefty heirloom paste tomato that is supposed to put out a high yield of 8-10 oz fruit during a concentrated period of time. It’s great for canning sauce since it’s a paste variety. 

So how did it grow in my garden? The plants were very slow growing. Most of my other tomatoes were ripened and these were still green or just blossoming. Several plants barely had any tomatoes on them. One plant had a ton, but varmints got most of them!!! And they even ate them when they were green. Grrrr! To date, I think I managed to get five tomatoes from three plants. That’s pretty bad. One tomato was really hefty and a few others looked more like peppers. Now that we are in September, one plant has a bunch of green tomatoes on it finally. So it’s a late producer. If you succession plant or want tomato varieties producing late into the Fall, this variety could work for you.

Wisconsin 55 is a big old flavorful 6-8 oz slicer variety. The backstory from Johnny’s for this notes that this variety is a resurrection of the classic strain. While there are a few strains of Wisconsin 55 available, their quality has degraded over time. Johnny’s variety is supposed to be a healthier plant with more consistent size and fewer fruit defects than other Wisconsin 55 strains. This strain was acquired from a plant geneticist from the University of Wisconsin who had frozen seeds purchased in the 1960’s! Wow! It’s an indeterminate variety. 

So how did it grow in my garden? Pretty good! The squirrels certainly didn’t complain, womp womp! The plants produced a hefty amount of tennis ball sized fruit. They were great sliced on egg sammies. The skin is thinner, so roasting them to remove the skins produced crushed tomatoes, ha! Other varieties hold up better to roasting for sure. It also seems to have a good shelf life. Due to our pest infestation, I started harvesting tomatoes early before they ripened. Some tomatoes have been on my counter two weeks now and have not had any bad spots yet. I think I will definitely plant this variety again.

Pruden’s Purple is an early Brandywine type tomato. The fruits are quite large, with some going over a pound. It resists cracking and has dark pink skin with crimson flesh. It’s also a potato-leaf variety which I’ve only planted a few times. It’s an indeterminate plant. 

So how did it grow in my garden? I predicted that these plants would produce like three huge tomatoes each. And when you have a plant that produces just a few large tomatoes, that’s risky business. Especially if you have pests. So sure enough, my massively large tomatoes were eaten by pests. Early on, something took big bites out of these beautiful babies when they were still green. I honestly thought I had some time before that happened. I tend to harvest red tomatoes early to let them ripen on the counter. There is nothing more infuriating than thinking you can wait just one more day… then the next day some pest beats you to it!

I would rather have a plant with a bunch of smaller tomatoes than just a few big ones. In my experience, the overall yield after wildlife interference is of course more with smaller plum and paste tomatoes. I may try this variety again though, because I never even got to taste it!

Sungold Cherry produces tasty little orangish fruit. I have planted this variety many seasons now. It is always a star performer. While it yields a hefty amount of fruit like many cherry varieties, the TASTE is the sweetest I’ve ever had. It’s an indeterminate vining plant, so be prepared for it to take over your garden! Plan your trellis and supports carefully, ha! Otherwise you will end up with a Tomato Monster taking over your garden. This is a hybrid plant, so don’t expect to save seeds and produce the same thing in future gardens. 

So what did I put up with all of my tomatoes?

I canned most tomatoes diced in quart jars to use for spaghetti sauce and chili. I have 11 quarts total so far, with hopefully more on the way. I also canned vegetable soup using tomatoes, potatoes, black turtle beans, and the few handfuls of green beans I got from my own garden. This recipe called for corn which my husband can’t eat. So I added more veggies to offset the missing corn.

Our Custom Harvest Canning Labels are the perfect match for home canned soup using homegrown garden veggies.

The same week I canned veggie soup, I put up 8 jars of taco soup. I used the base recipe from Pressure Canning for Beginners and Beyond by Angi Schneider. I did change up the seasonings a bit though. And of course I had to leave the corn out of this recipe as well since my husband can’t eat it. I didn’t substitute any other veggies for the corn, so the yield was a little less. I think corn is fabulous in taco soup, so I will add a few spoons of frozen corn to my own bowl. 

Several harvests of tomatoes were used to make fresh batches of spaghetti sauce. Any remaining handfuls of cherry or plum tomatoes will be made into Bruschetta. Not only is this stuff great on grilled bread or pasta salad, it’s seriously delicious eaten straight out of the jar.

Green Beans

Seychelles Pole Beans was a new variety for me this year. Normally I grow Fortex Pole Beans which grow up to 11” long. I thought I’d try a new variety this year. Seychelles has dark green stringless pods that are slow to develop white seeds, so this extends the harvest period. The average bean length is 5-6” long. They also grow in easy to harvest clusters. Since it’s a pole bean, it requires a trellis. If my garden was larger, I would grow more bush beans, but I’m always cramped for space. Growing vertical is the answer (or so I fool myself into believing)!

So how did it grow in my garden? Good grief, this was the worst bean season I have ever had. The bugs were relentless. I was too lazy to spray with Neem oil, so that’s what I get. The beans were doing so poorly, that I ripped them out to plant broccoli. Every year I convince myself to plant pole beans because of the allure of growing vertically to save space. But bush beans have always done better in my garden. They are more back breaking to pick, but still worth it.

I ordered a bushel of stringless beans from an Ohio farm. In my head, I couldn’t quite envision what a bushel of green beans looked like. Now I know. It’s a lot. And it was quite a hefty treasure chest of produce…. 28 pounds of beans (32 pounds with the crate)! After 3 days of canning, I got a total of 19 quarts, 6 pints, and a gallon of frozen beans to use for future recipes. There were still beans left, so I ended up on my neighbor’s porch begging him to take the leftovers (he gladly obliged, no begging was needed :) These beans were so amazing, hefty, and tender. I have no idea what variety they were. And I’m sure they were not organic. 

Custom Country Quilt canning labels are the perfect patriotic addition to “country” green beans.

Green beans were my mom’s favorite thing to can. One year she put up 115 quarts. This was the year my grandpap planted several pounds in her garden thinking he was doing her a favor. He didn’t realize she had already planted several pounds herself. So we had quite a bounty of beans that season! And my mom was very, very tired. I felt her pain when I canned just one bushel of beans. It took me 1.5 hours to clean and snap one pot of beans to can 7 quarts. Yikes.

I was super excited to finally get enough beans so I could give her a few jars. She let me have her pressure canner a few years back. She used it for 40 years before retiring from canning. The canner was second hand when she got it. My dad bought it for $10 at an estate sale, WOW! It’s a rough around the edges Presto from the fifties that still works great (I just had to replace the seal and gauge). I mostly canned basic beans with a small amount of salt. For five quarts, I made Country Green Beans using a recipe from Pressure Canning for Beginners and Beyond by Angi Schneider. This is a raw pack recipe that uses pork broth and seasonings. I plan to serve it with potatoes and ham.

Cucumber

Quick Snack is a compact patio style cucumber that can be grown in a container with a trellis. I splurged this year and bought a few new metal garden beds and raised containers. One container was used to grow this cucumber. The Quick Snack variety is supposed to grow a ton of 2-4” cocktail cucumbers that aren’t bitter. I have not grown cucumbers for a number of years since my neighbor is a pro cuc grower who shares his bounty with me. I’ve made quite a few pickles and jars of dill relish over the years from cucumbers I didn’t have to grow myself. That’s kind of cool. But this plant caught my eye since it grows tiny cucumbers. I thought I’d try pickling them whole this year.

So how did it grow in my garden? Meh. It produced maybe a half gallon of cucumbers. Then the plants pooped out from bugs. I managed to get one measly quart jar of pickles from three plants. I decided to pickle these whole instead of sliced. And guess what? They tasted gross. I used my standard issue brine that always tastes great. But these pickles are barely edible. I may chop them up to use for relish because I do not like to waste. 

Broccoli

A few years ago I started planting broccoli from seed. I had only planted broccoli once in the past with greenhouse plants. My impression of homegrown broccoli is that it’s much smaller than heads you get from the store. BUT, the taste is pretty incredible. I planted the same 2 varieties again this year. Imperial is a heat tolerant variety. Happy Rich is a MINI Broccoli variety which produces jumbo-sized florets that look like small heads of broccoli. There will be many side shoots to harvest regularly for a continued production. I grew both of these in a raised bed during the summer for a fall harvest. I protected the plants with a shade cloth during the growing season. 

So how did it grow in my garden? WELP, my broccoli was completely eaten the day after I planted it. And when I say completely eaten, I almost questioned if I had even planted it in the first place! Stems and all were gone, vanished! I had covered two raised beds with chicken wire and shade cloth. So something like a baby bunny may have gotten through an exposed section. I’m not sure what bug could’ve mowed down 30 broccoli plants in a day! I started new seeds almost right after this destruction. Most of the plants are flourishing in my garden now. I preemptively sprayed them with Neem oil. They have not been touched by the wildlife so far. While broccoli is a great cool weather crop, I’ve grown it successfully during the blazing heat of the summer since I use shade cloth. This will be the latest in the season I have ever planted broccoli. So hopefully it still does well.

Potatoes

Potatoes are one of those crops that I don’t plant very often. They take up space that I don’t have. It feels like my harvest isn’t worth the space I gave up that could’ve been used for something else. BUT, organic potatoes cost quite a bit at the grocery compared to the regular taters. So it’s good to get a few pounds of organic goodies from my own garden. I don’t splurge on any fancy varieties. I go down the street to our small mom and pop farm store that sells individual seed potatoes and onion bulbs by the pound. So you can buy just a handful if that’s all you need. I got six red potatoes to plant in my new 17 inch raised bed. I filled this bed with the same homemade potting soil I use for my carrots. I later topped the soil off with composted manure since potatoes are heavy feeders.

So how did this unknown red potato variety do in my garden? Pretty decent! I didn’t officially weigh my bounty, but it was at least 10 pounds of spuds. Some were pretty decent in size. One looked like three potatoes had grown together into one. Several looked like snowmen. The really small spuds were scrubbed well and roasted whole with the skins on. 

Pumpkin

I did not plant pumpkins this year, the wildlife did. If there’s one thing the squirrels excel at (besides destruction), it’s that they are great at spreading pumpkin seeds around for the following season. I’m a sucker for volunteer plants and almost never pull them up. In fact, some of my best volunteer plants have been the most prolific. How strange and great is that!? But the one thing I should pull up is squash plants. WHY? Because I know they will eventually succumb to the Squash Vine Borer, my arch nemesis. In my old blog post, I cover ways to “defeat” or at least manage, this nasty bugger. But it all takes so much work. Squash plants can be big and sprawling, so it’s not worth the effort for me any longer. Plus, I just get too depressed when the plant ultimately fails.

So how did this volunteer squash plant do in my yard? I got TWO pumpkins before the plants died. There were four volunteer plants sprawled over one side of my yard. Only one plant managed to get female blossoms on it. I made a chicken wire cage around the pumpkins so the squirrels didn’t get munchy. One day I saw them covered in squash bugs, so I sprayed with Neem oil. And now the vines are dying back, and they’ve turned orange. The pumpkins are small, but they won’t go to waste. I will roast them for freezer puree or maybe make a pie right away.

Luffa Gourd

I have attempted, and failed, to grow Luffa Gourd for several seasons. Last year the varmints ate my tender plants. They did the same this year even though I had chicken wire protecting them. Upon the realization that my plants weren’t going to spring back, I planted a few cherry tomato plants around my garden gate trellis. But lo and behold, the luffa DID make a comeback, sort of. Now a serious gardener would’ve yanked either the tomatoes or luffa gourds out so one of the plants could thrive. BUT, I am a bit of a chaos gardener. And I seriously don’t trust the wildlife. That would totally be like the squirrels to kill the plant that I didn’t yank out. I thought I’d let the luffa and cherry tomato plants duke it out to see who the ultimate survivor was!

So what does my luffa tomato garden nook look like? It looks incredibly chaotic! The plants have mingled with invasive wild grape vine and out of control blackberry bushes growing in the alley. There is a thick cluster of matted vines and thorns. Naturally the Sungold tomatoes are not overly prolific in this nook. But they do have the benefit of being hidden from the wildlife a little. Now that it’s mid September, the Luffa Gourd finally blossomed. But I seriously doubt there will be time left for any gourds. But we shall see! The Luffa has now grown over my fence into the alley… and up a phone pole. So even if the plant does get gourds, I may not be able to harvest them. Womp, womp! 

So how did YOUR garden grow this year? Did you have an epic season or an awful flop? What was your biggest success? Let us know in the comments below.

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I’m not one to decline free homegrown produce though, so I graciously took the rhubarb and turned it into strawberry rhubarb butter. It was delicious! For the next free batch of gifted rhubarb, I made Wild Maine blueberry rhubarb butter. That was even better! But once I had canned dozens of jars of butter, I thought it would be good to try something different.

Then I came across this Victorian Barbecue Sauce recipe in “The All New Ball Book of Canning and Preserving” . I thought it sounded like a completely different recipe to try. My husband and I never eat barbecued food though, so he didn’t think this was such a good idea. But luckily, the end result proved him wrong. The final rhubarb sauce is fruity, tangy, and a little zippy (but not hot) with the spices. It’s great on grilled or roasted meat and even vegetables served over rice. It’s definitely a nice change of pace from fruit butter and jam.

(Affiliate Links) These are my new favorite canning jars, by the way! You can buy them with lids and bands or just mason jars only. These jars are from Azure Standard and come in regular, wide mouth, pints through gallon sizes. Azure Standard is a healthy living food company and sustainable regenerative farm and orchard in Oregon. They offer organic food, produce, and bulk dry goods like oats, flour, sugar, and other pantry staples. You can buy staples in 25-50 lb bags or 20 lb boxes of organic fruit for canning. They support other independent and family-owned companies with similar values as well. You order online and pick your food up right off their semi truck once a month. Read more about Azure “Drops” work.

Rhubarb Barbecue Sauce

Recipe adapted from “The All New Ball Book of Canning and Preserving” ©2025 CanningCrafts

PRINT THE RECIPE CARD

Preservation method: Water bath canning (or steam canning)
Difficulty level: Easy
YIELD: Makes about 4 pint jars (or about 8 half pint jars)
Head space: 1/2 inch (1 cm)
Processing Time: 15 minutes (for both pints and half pints)

• 8 cups chopped rhubarb (I used about 12 big stalks sliced into quarter inch pieces)
• 3 ½ cups brown sugar, loosely packed*
• 1 ½ cups raisins, coarsely chopped (chop, then measure)
• ½ cup onion, coarsely chopped
• ½ cup white vinegar (5% acidity)
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon pickling salt

* NOTE: You can reduce the sugar in this recipe a bit. The raisins account for half of the sweetness. I probably used less than the 3 ½ cups because I didn’t pack the sugar at all, not even lightly.

PRINT THE RECIPE CARD

Prepare your canner. Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.

Combine rhubarb, brown sugar, raisins, onion, white vinegar, and spices together in a large stainless steel or enamel pot. Bring to a boil over high heat and stir frequently. Reduce heat and gently boil, uncovered, stirring frequently. Let simmer for about 30 minutes. The sauce will start to break down, but still have a few chunks. Use the back of your spoon to mash the ingredients so you end up with a thicker purée. The Ball canning recipe states this should be the consistency of a thin commercial barbecue sauce. My final sauce was decently thick though, definitely not runny.

Optional: After the sauce is thickened, you may use an immersion blender to make it a smooth sauce if desired. If you don’t have an immersion blender, use a regular blender, then pour back into your pot to reheat. I mashed my sauce pretty well as it was cooking, but there were still chunky bits of raisins and rhubarb. I was fine with that, so I didn’t purée my sauce.

Remove hot jars from the canner. Empty the water from the jars, but do not dry. Carefully ladle sauce into the hot jars. Leave ½ inch (1 cm) headspace. Use a wooden skewer to remove any air pockets. Readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.

Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover canner, and bring water to a boil. Once boiling, process jars for 15 minutes, adjusting for altitude* if needed (pints and half pints both process the same 15 minutes). Turn off the heat, and let jars sit in the canner for 5 minutes. Remove jars and place them upright on a towel to cool completely.

Let prepared jars stand at room temperature for 12-24 hours. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.

Affix CanningCrafts’ labels and write dates on jars. Store unopened sauce in a cool, dry place for up to 1 year.

Decorate your jars with our Custom Foodie’s Delight canning labels. You can pick from 9 colors, add your name, ingredients, saying, or date.

*Altitude

Living at a higher altitude affects home canning recipes, just as it does baking recipes. Many people are unaware that they live at a high altitude. If you live at a high altitude, you’ll need to increase either your processing time or processing pressure. Most canning recipes state this info for elevations of 0 to 1,000 feet above sea level. If you aren’t sure what your elevation is, get more info from the National Center for Food Preservation. Or call your local extension office if unsure.

Recipe Notes

The final rhubarb sauce will have color variations depending on the variety of rhubarb you use. My sauce was more brown from the raisins than red from the rhubarb. But how do you use this wonderful sauce? Brush it on chicken for grilling or use as a glaze for baked ham. It is also tasty on grilled veggies served over rice. I filled a casserole dish up with chicken, smothered it in this sauce, and baked it until done. The plentiful juices from the chicken blended with the sauce. I then used the broth in a batch of cooked quinoa that I served the roasted rhubarb chicken on.

Decorate your jars with our Custom Foodie’s Delight canning labels. You can pick from 9 colors, add your name, ingredients, saying, or date.

Try our Peach BBQ Sauce canning recipe

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There hasn’t been a single gardening season where I didn’t grow peppers. Over the years, I’ve experimented with all sorts. From mellow and sweet to so hot and fiery that they made me question my life choices.  But one constant in every year is that when the pepper plants really start producing, I always harvest far more peppers than I can use fresh. That’s when I started coming up with creative ways to preserve them.

If you’ve ever grown more peppers than you can use fresh, or found yourself wondering what to do with a basket of end-of-season odds and ends, here’s a delicious solution I came up with a few years ago: homemade cold-smoked chili powder. It’s simple and endlessly customizable based on the peppers you have on hand. 

The best part? You don’t need a smoker or high heat. This is a cold smoke method, which infuses dried peppers with rich, smoky flavor without cooking them at all. I use a smoke tube that I bought many years ago similar to this one (but you can also use a pellet smoker maze) in a covered grill. But any heat safe container that will contain the peppers and the smoke will do the trick.

Why Cold-Smoke Your Own Chili Powder?

Homemade chili powder from cold-smoked peppers has a deeper, more complex flavor than store-bought, and it gives you full control over the ingredients. You can use all one type of pepper or mix and match whatever you’ve got on hand. Sweet banana peppers, jalapeños, poblanos, shishito, cayenne if you want a lot of heat—they all take on that warm, smoky character beautifully and add their own unique flavor profile. A jar of smoked chili powder adds a layer of kick to everything from soup to salad dressings and makes a great addition to your home grown herb and spice collection.

Step-by-Step: How to Make Cold-Smoked Chili Powder

Start With Fresh Peppers

Cold smoking works beautifully on fresh peppers. You can leave them whole with the stems on, or cut larger peppers into chunks to expose more surface area to the smoke. Either method has worked well for me, so choose based on your pepper type and how much you want them to absorb the smoky flavor. Just give them a quick rinse and pat them dry first.  Cut them into pieces if you want before placing them in your smoker setup. Keep in mind that these will be transferred to a dehydrator or oven for drying so it does help to cut them into uniform pieces now for drying later. 

Set Up for Cold Smoking

You don’t need a smoker for this—just a grill with a lid (gas or charcoal works), a metal cabinet, or any non-flammable outdoor setup where smoke can circulate while keeping the peppers contained to absorb the smoke.

Use a smoke tube or maze filled with your favorite wood pellets. I love using apple or cherry wood for a gentler smoke, but hickory or oak are great for a bolder flavor.

Place the smoking tube filled with pellets in your smoking set up. Lay horizontally and light the pellets at the open end using a torch or long lighter.  Let the flame burn for about 5 minutes until a good portion of the pellets are glowing and producing smoke. Blow out the flame—what’s left is a slow smolder that produces cool, flavorful smoke without enough heat to cook the peppers. 

Arrange the peppers on racks, trays, or a nonstick mesh grill mat nearby so smoke can flow around them. Close the lid and let the smoke do its work, checking occasionally to make sure everything is going smoothly and the tube is still producing smoke. 

Depending on the tube size and pellet type, you’ll get 2–6 hours of steady smoke. You’re not trying to remove moisture or cook them—just infusing flavor.

Dehydrate the Peppers

Once your peppers have been smoked, it’s time to dry them completely. This step is key to removing all the moisture so they can be ground into flakes or powder and stored without spoiling. If you haven’t already cut them into pieces, do that now and try to get all pieces close to the same size for even drying.  I arrange the peppers in a single layer on dehydrator trays and set the temperature to a low setting like 125°F. 

Let them dry until they’re crisp and brittle, which could take a full day or more depending on the pepper size and moisture content. If you don’t have a dehydrator, your oven on its lowest setting can work too. Before I treated myself to this 9-tray Excalibur dehydrator about 8 years ago, I used my oven for drying herbs and peppers, and it got the job done just fine.

Cool, Then Grind

Once smoked, let the peppers cool completely in a dry place. Then remove stems and grind the pods into powder using a spice grinder, coffee grinder, or blender. You can go longer for a fine powder or leave it a bit coarse, depending on how you like to use it.

Store your smoked chili powder in a clean, airtight jar in a cool, dark cabinet. Be sure to label your smoked chili powder. I like these pepper labels from CanningCrafts for this project. They really dress up the jars whether you are gifting this spice or just using it for your own collection.

Cold-smoked chili powder can hold its rich flavor for years, as long as all the moisture has been fully removed during drying. The key to long shelf life is making sure the peppers are completely crisp and brittle before grinding. Always store your finished powder in an airtight container, and check periodically for any signs of mold or spoilage. If you spot any, it’s best to discard or compost it and start fresh.

Decorate your jars with our Apothecary Pepper canning labels and Watercolor Pepper canning labels. The watercolor labels are also available with customized text.

Ways to Use Cold-Smoked Chili Powder

Add depth to soups, stews, and chilis

Just a small spoonful can bring a whole new dimension to a pot of soup or chili. It adds that slow-cooked, smoky flavor without needing actual smoked meat. I love to use it in any chili or soup that needs a little something extra. If you’re making bone broth or stock, add a teaspoon of smoked chili powder while it simmers. It will give it a subtle smoky undertone that comes through in any dish you make with the stock later.

Use as seasoning for roasted vegetables

Toss root veggies, cauliflower, or even chickpeas with olive oil and a pinch of smoked chili powder before roasting to bring a rich, savory warmth to the whole dish. It also goes well with sweet or starchy vegetables like carrots, squash, and potatoes.

Mix with salt, garlic powder, or herbs for a custom spice blend or grill rub

Create your own go-to seasoning by combining your smoked chili powder with flaky salt, garlic powder, oregano, thyme, or dried onion. Store it in a jar and keep it handy for seasoning anything from scrambled eggs to avocado toast. You could also use it on a custom BBQ rub gifted to a friend or family member that loves to grill. 

Decorate your jars with our Apothecary Pepper canning labels & shop our matching Apothecary Label Collection.

Stir into sauces or salad dressings

Whisk a little into vinaigrettes or creamy dressings to add depth and a hint of smokiness. It’s great in tahini sauce, chipotle-style ranch, or even stirred into barbecue or enchilada sauce for a smoky flavor boost.

Sprinkle into dips or onto popcorn for a smoky kick

Hummus, sour cream dip, or guacamole all benefit from a dusting of smoked chili powder. It can completely elevate the flavor. It also makes great popcorn seasoning.

Use in homemade pizza seasoning

Mix it into your favorite pizza seasoning blend. It pairs perfectly with dried basil, oregano, and garlic.  Or use it by itself the way you would pepper flakes - sprinkle it on top of pizza before or after baking for a boost of wood-fired flavor, even if you're just using a regular oven.

Smoked chili powder is one of those small-batch pantry staples that makes a big impact and it’s a great way to use up a bumper crop of peppers. It’s become a go-to seasoning in my garden-grown spice collection—and the one friends start hinting about as soon as pepper season rolls around. So go ahead and plant more peppers than you think you need (you were going to anyway), and have fun turning your harvest into this smoky, homegrown DIY spice.

Decorate your jars with our Apothecary Pepper canning labels & shop our matching Apothecary Label Collection.

Shop for Pepper Canning Labels

Read our blog post about how to Grow and Create Your Own Italian Seasoning Blend.

Read our blog post on How to Harvest & Eat Carrot Greens

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Have you made homemade chili powder before? If so, what is your favorite way to use it in the kitchen? Let us know in the comments below.

If there’s one thing gardening has taught me, it’s the importance of ecological balance—how every creature, from the tiniest insect to the largest pollinator, plays a role in the garden’s health. Over the years, observing these connections has deepened my appreciation for the often-overlooked world of insects. But perhaps the biggest surprise has been how much my perception of wasps has changed. Once creatures I feared, they have become some of the most fascinating and beneficial visitors to my garden.

Potter wasp on sedum flowers

Wasps have a bad reputation, often seen as nothing more than aggressive stingers lurking in the garden. I used to feel the same way—every wasp I encountered sent me into retreat mode. But after 14 years of tending an ecologically diverse backyard garden, I’ve only been stung once, and that was entirely my fault—I wasn’t paying attention and I disturbed a hidden nest on my compost bin. 

That experience made me pay more attention, but what truly changed my perspective was slowing down and observing these fascinating insects. I started noticing their unique features and colors, the way they visited my flowers, and how they actively patrolled my plants hunting other insects. The more I learned about their role in natural pest control, ecological balance, and even a little bit in pollination, the more I realized wasps aren’t the villains they’re made out to be—they’re actually essential players in a balanced ecosystem.

Not all wasps are the same, and understanding their diversity changed the way I saw them in my garden. Wasps fall into two main categories: social wasps and solitary wasps. Social wasps, like paper wasps, yellowjackets, and hornets, live in colonies and work together to build and defend their nests. These are the wasps most people fear because they will sting when their nest is threatened—like the one that stung me when I unknowingly disturbed its home on my compost bin.

But not all wasps are colony builders. Solitary wasps, like mud daubers, potter wasps, and cicada killers, are hunting wasps that don’t live in groups or defend their nests. Instead, they work alone, often building small mud or underground chambers where they lay their eggs and stock the nest with prey. Both types of wasps play an important role in nature.

Tomato hornworm on tomato. The white cases are cocoons of a braconid wasp that laid its eggs in the hornworm and used it as a food source as it spins its cocoon and emerges as a winged adult. Note that each cocoon is open, indicating that the winged adult emerged. The hornworm will die as a result.

Credit: Gerald Holmes, Strawberry Center, Cal Poly San Luis Obispo, Bugwood.org licensed under a Creative Commons Attribution-Noncommercial 3.0 License.

Nature’s Pest Control: How Wasps Keep Your Garden in Balance

If you’ve ever battled hornworms on your tomatoes, aphids on your kale, or cabbage worms devouring your brassicas, you may have been unknowingly rooting for wasps to show up. Many wasps are natural predators of common garden pests, keeping populations in check without the need for sprays or interventions.

Social wasps like paper wasps actively patrol plants, snatching caterpillars and other soft-bodied insects to feed their developing larvae. Solitary wasps, like potter wasps, mud daubers, and cicada killers, paralyze their prey and store them in their nests as food for their offspring.

One of the most fascinating examples of wasp-led pest control comes from the braconid wasps (Cotesia spp.). These tiny parasitoid wasps lay their eggs inside tomato hornworms, essentially turning them into zombie caterpillars. As the wasp larvae develop, they emerge from the caterpillar’s body, forming small white cocoons along its back. It’s eerie to witness but a clear demonstration of nature’s built-in pest management. Over time, the hornworm is consumed, preventing it from defoliating tomato plants.

Here are a few different wasps I’ve encountered and observed in my garden over the years and the types of insects they prey on.

Paper wasps on a nest

Paper wasps (Polistes spp.) are some of the most common backyard wasps I’ve observed in my garden. They’re generally mild-mannered unless provoked, and they also help keep caterpillar populations in check. They’re incredible to watch. I enjoy finding their nests on the garden fence and just watching them work together to build their home. They raise their young by patrolling the plants for caterpillars and beetle larva and then chewing them up and feeding them to their young. These wasps are such valuable allies in the garden, but they will sting and aggressively defend the nest. So give these wasps plenty of space. 

Mud daubers (Sceliphron spp.) control spider populations but are completely uninterested in humans. My husband and I once removed a mud dauber nest from a patio cushion. When a piece of it broke apart, tiny spiders spilled out. Intrigued, we did some reading and discovered that mud daubers hunt spiders, paralyze them with their sting, and seal them inside their nests as food for their larvae. We were blown away. That moment made me realize just how much wasps contribute to the garden—not just as pest controllers but as fascinating creatures with complex behaviors.

Fraternal potter wasp on a mint flower

Potter wasps (Eumeninae subfamily) are also non-aggressive and lay their eggs in tiny mud pots, stocking them with paralyzed caterpillars and beetle larva for their young. I started seeing them show up in large numbers a few autumns ago.  They seem to love the flowers of my rue plant in summer and the sedum plant when it blooms in fall. In my experience, they have always been very gentle and I often see them visiting flowers right alongside bees and butterflies.

Cicada Killer wasps breeding

Cicada killers (Sphecius speciosus) look intimidating due to their size but are gentle giants that help control cicada populations. They’re one of the largest wasps in North America. These solitary wasps hunt cicadas, paralyzing them and dragging them into underground burrows to serve as food for their larvae. Despite their size and loud flight, they are not aggressive and rarely sting unless handled.

This past year was the first time I spotted this wasp.  I actually heard it first before seeing it.  There was a loud whir and clumsy object flying through the air that I actually thought was a cicada.  When it landed on a nearby shrub, I approached with caution, camera in hand, thinking I was going to get a close up shot of a cicada.  To my surprise it was two cicada killer wasps locked in a…well, let’s just say romantic embrace.

Hairy-footed scoliid wasp

Scoliid wasps (family Scoliidae) are a group of solitary, ground-nesting wasps that are mostly parasites of white grub larvae. They’re a hairy wasp that’s generally black and yellow. If you see one persistently hanging about your garden or lawn hovering in one area, it’s likely you have an infestation of soil-dwelling beetle larvae like June beetles or perhaps even Japanese beetles. They dig into the soil, paralyze the beetle larva and attach an egg. Unlike social wasps, they don’t form colonies or aggressively defend nests, making them harmless to humans but incredibly valuable to the ecosystem. I’ve had the pleasure of seeing both hairy-footed and feather-legged scoliid wasps.

Feather-legged scoliid wasp on celosia flower

Wasps as an Alternative to Pesticides

By allowing wasps to do what they do best, gardeners can reduce or even eliminate the need for pesticides. Unlike chemical controls, which can harm pollinators and beneficial insects, wasps are targeted predators, attacking pests without disrupting the delicate balance of the garden. Their presence also helps maintain a stable predator-prey relationship, ensuring that no single insect species becomes overwhelmingly destructive. The key is fostering an environment where beneficial wasps thrive—because the healthier the ecosystem, the less a gardener has to intervene.

Wasps as Pollinators: Overlooked but Important

Are wasps pollinators? I wondered that myself.  Heather Holm, author of Wasps: Their Biology, Diversity, and Role as Beneficial Insects and Pollinators of Native Plants and a guest on The joe gardener® Show podcast in 2022, says “because wasps, in general, are not as hairy as their bee cousins, they don’t have the structure to carry pollen efficiently. However, when wasps visit flowers frequently, the likelihood of them moving some pollen around is pretty good.”

So while wasps are best known for their hunting skills, they can also play a small role in pollination. And every little bit helps!

One of the most specialized pollination relationships is between fig trees and fig wasps, but maybe not in the way you might think. These tiny wasps crawl inside figs, pollinating the flowers hidden inside the fruit as they go about their business of laying their eggs. They bring with them the pollen they collected from the fig where they were born and spread it around. 

Without these wasps, wild fig trees wouldn’t be able to reproduce, demonstrating just how deeply wasps are woven into the natural world.

Euodynerus hidalgo wasp on sedum

Encouraging Beneficial Wasps in the Ecological Garden

Attracting and supporting wasps in the garden isn’t difficult—it just requires a shift in perspective. Instead of seeing them as pests, consider them allies and make small changes to provide the resources they need.

• Grow nectar-rich plants to feed adult wasps. Many wasps, especially solitary species, need nectar as an energy source. Native wildflowers, yarrow, mint, goldenrod, and milkweed are all excellent choices. I see them often on my sedum plant when it blooms as well as various flowering herbs. The potter wasps seem to really like the yellow rue flowers in my garden.
• Avoid broad-spectrum pesticides. These don’t just kill pests—they also harm wasps and other beneficial insects that help maintain balance.
• Leave undisturbed areas for nesting. Many solitary wasps nest in hollow stems, dead wood, or bare soil. Keeping parts of your garden natural gives them a place to raise their young.
• Support biodiversity. A diverse garden filled with different plants and habitats naturally attracts a wide variety of wasps, ensuring a healthy mix of predators and pollinators.

Read our blog post: Learn How to Plant a Pollinator Garden

Thread-waisted wasp

I know wasps can look creepy and we’ve been conditioned to be afraid of them, but by giving them a place in our gardens and landscapes, we can create a more resilient and ecologically rich garden—one where pests are managed naturally and every creature plays its part in the delicate web of life.

I’m not an entomologist but I have an affinity for bugs and insects. I have genuinely enjoyed getting to know wasps over the years through my camera lens and as an ecological gardener and nature lover. In all of my photos included here, I identified the species using iNaturalist. You can find more of my backyard garden wildlife observations on iNaturalist here.

I have gathered many of these wasp facts from iNaturalist but also from the book titled Garden Insects of North America, Second Edition.  I highly recommend that book for any curious eco-conscious gardener.  And if this article piqued your interest in wasps, be sure to pick up Heather Holm’s book to really do a deep dive.

What about you? Do you encounter and observe wasps going about their lives in your garden? Let us know in the comments below.

Learn How to Plant a Pollinator Garden

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These lemon lime pickles are tasty with Greek and Mediterranean dishes.

Canning Safety

It’s important to follow canning recipes for safety reasons. If something is going to sit on a shelf for a year or more, you need to follow the recipe to make sure no one gets sick. But there is more freedom when making refrigerator recipes. You can change up the ingredient list and make adjustments to your taste more easily when a jar will be stored in the fridge. Get creative and invent your own pickle mix by using a Master Brine recipe. Ball Canning has guidelines for making refrigerator pickles in The All New Ball Book of Canning and Preserving. They have several different pickle recipes where you can choose your own vegetables and seasonings. Their pickle recipes use a master brine solution of vinegar, water, sugar, and pickling salt. You then add the seasonings and vegetables of your choice for their recipe combination suggestions.

These lemon lime pickles are based on Ball’s Mexican Fridge Pickles recipe. I have a similar recipe on our blog for Mexican Lime Refrigerator Pickled Vegetables. I use Ball’s base recipe, but tweak it for what veggies I have on hand. You can easily change up the vegetables within the mix and make safe substitutions. You are able to do this safely because these are NOT a shelf-stable product. You will make these pickles and then store in the refrigerator. Another great thing about fridge pickles is they tend to be crunchier than canned varieties. If you’re looking for a crisper pickle recipe that is shelf-stable though, try the Crispy Dill Pickle canning recipe on our blog.

Later in this post, I will list some alternate vegetable options. I will also note some of Ball’s original suggestions for their Mexican Fridge Pickles. Basically, I hate peppers and things that are too spicy, so I omit those from my pickle recipes.

Zesty Lemon Lime Refrigerator Pickles

Recipe adapted from “The All New Ball Book of Canning and Preserving”  ©2025 CanningCrafts

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Preservation method: Refrigerator (not shelf-stable!!!)

Difficulty level: Easy

Yield: Makes 1 quart jar OR 2 pint jars (recipe is adjustable for more jars, just make more brine!)

Master Brine Solution*:

• 2 cups of white vinegar (5% acidity) (Ball suggests you can use White or Apple Cider Vinegar)
• 1 cup of water
• 1/4 cup fresh lemon juice (or bottled will work)
• 1/4 cup fresh lime juice (or bottled will work)
• 2 tablespoons of sugar
• 1 tablespoon of pickling salt

*You may have leftover brine. Store in fridge and use for more pickles later. If I pack my jars pretty tight, I can often get 2 full quarts of pickles with this brine mix.

Seasonings:

• Fresh cilantro (dried will work too. Or omit it if you hate cilantro. Dill is another option to try)
• Optional: Fresh lemon & lime thinly sliced (just a few of each will do!)

The vegetables can be mixed and matched to your liking for this refrigerator recipe. I planned on adding red peppers to these pickles, but decided against it because I actually really hate peppers!

Vegetable Mix:

This recipe is flexible and can be adjusted for what you have left in your garden or what you prefer to eat. Mix and match as you wish, or make your own substitutions. Wash, trim, and peel your vegetables. Depending on the sizes of your veggies, you can leave them whole, halve, quarter, slice, or chop.

Here is the veggie mix I use for this recipe:

• Cucumbers, sliced into 1/4” coins
• Yellow onion, sliced thin
• Carrots, sliced into 1/4” decorative “flower” coins*
• Button mushrooms (leave small ones whole & cut larger ones in half)

Carrot Flowers: Obviously, spending time cutting carrots into flower shapes is an optional step. But it does make for fancy looking pickles. It’s not that time consuming either, so give it a try and your kids might just eat their veggies! First, peel your carrots. Then use a sharp knife to cut v-shaped wedges lengthwise down the carrot. You’ll need to cut 5 or more wedges out of the carrot to make a convincing looking flower. The larger the carrot, the more wedges you can cut out. Then slice the carrot into 1/4” coins. FYI, Don’t throw out the wedges! You can throw those into the pickle jar too. I’ve found that all the tiny bits of leftover veggies and brine work well in potato or egg salad. Waste not, want not!

Mushrooms: These are really tasty in fridge pickles, but they can also get mushy or slimy if you store them longterm in the fridge. But if you’re like me, you’ll pick all the mushrooms out to eat first because they are the tastiest!

Lemon and lime slices: Initially, I thought I’d add citrus slices just for decoration. But to my surprise, the lemon and lime slices actually taste good pickled. I worried the pith and zest would be really bitter and punch me in the face! But it wasn’t that bad. Perhaps the small amount of sugar tamped the lemon tang down a bit? You can omit citrus slices if you want, but I encourage you to give them a try. Just don’t overdo it. I only add a few slices to each jar. They soften up and are a delightful taste.

Cilantro! Do you love it or hate it? We have a guest blog post all about the love/hate relationship for this herb. I’m not a huge fan personally. I only add cilantro to a few dishes, and I do so sparingly. I have always loved the cilantro lime rice from Chipotle, so I make something similar at home. I use dried cilantro for cooking, but I used fresh for these pickles. How much? I only used a finger full, not even an 1/8th of a cup. You can omit cilantro completely or substitute dill sprigs. But the cilantro and lime do work well together.

Feel free to mix and match your favorite vegetables. I have made this same lemon and lime brine solution using cucumbers, green tomatoes, green beans, carrots, red onion, crushed garlic cloves, and dill sprigs.

Other veggie options to try:

Ball’s original recipe suggestions for Mexican Lime Pickles are for bell peppers, carrots, chili peppers, green beans, onions, pickling cucumbers, radishes, and zucchini. I have tried zucchini in pickles and have not been fond of it. Zucchini is just a weird thing to can. Canned zucchini gets mushy over time, so if you add it, be sure to eat it sooner than later. Radishes are fun to slice thin for fridge pickles, but the red color will bleed, just as red onion will. If you have leftover green tomatoes from your garden at the end of the season, add those to the mix.

*Cucamelons (aka Mexican Sour Gherkins) are easy and fun in fridge pickles! They look like mini watermelons, taste like citrusy cucumbers, and have a great snap to them when picked fresh. They are easy to grow in pots on your patio and can be fairly prolific.

Prepare Your Jars

Prepare your master brine solution by combining the vinegar, water, lemon and lime juice, sugar, and salt to a boil in a small stainless steel pot or enameled pan. Reduce heat and simmer 3 minutes, stirring until the sugar and salt are dissolved.

Tightly pack vegetables, cilantro, and citrus slices into a hot quart jar (or 2 pint jars). I like to randomly mix the veggies and cilantro in the jar, then slide citrus slides in the front of the jar.

Pour hot Master Brine over vegetables to cover them. Use a bubbling tool or chopstick to remove air bubbles. Add more brine to cover if needed.

I also add the largest citrus slice to the top of the jar. It’s usually easier if you add that after you remove the air bubbles, especially if the lemon slice is as wide as the jar mouth.

Cover jars with a lid (since this is a non-shelf stable fridge recipe, I like to repurpose old, previously used lids. Do NOT use previously used lids for shelf stable canned goods).

Let jar stand an hour or until cooled at room temperature. Store cooled jar in refrigerator*. For best flavor, allow the jar to pickle in the fridge for at least one month before eating. Pickles will become more flavorful over time.

*IMPORTANT: This is NOT a shelf stable product. The jar MAY seal itself, but it must be stored in a refrigerator.

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How long will these pickles last in the fridge? I think that may depend on the veggie mix you use. Green tomatoes and cucumbers hold up a very long time. Carrots and green beans always feel snappy. I have made fridge pickles with zucchini which tends to break down quickly and get mushy. Yuck! My basic Mexican Fridge Pickle recipe is still good even after a year.

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Want MORE Pickle Recipes?

Try our Mexican Fridge Pickle recipe

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Try our Watermelon Rind Pickle Recipe

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If you’re anything like me, coming up with the perfect garden design—where every flower bed is color-coordinated, every veggie sits in neat little rows matched up with its perfect companion plant—sounds exhausting. Just thinking about it makes me want to lie down and take a nap with my cat. 

Unless you're aiming for Instagram perfection (and hey, no judgment if you are), take a deep breath and give yourself permission to let it all go. Embrace the chaos. Trust me, your garden—and your sanity—will thank you.

Marigolds that were interplanted with food crops spilling out of every nook and cranny.

Enter chaos gardening, the rebellious sister of traditional gardening. It’s all about ditching the rigid rules and letting Mother Nature take the wheel in your garden. The result? A garden that’s a bit more wild and free with minimal effort (and hopefully money) on your part. Think of it as gardening without the pressure, where randomness reigns and the seeds and the soil calls the shots. It’s fun, it’s low-maintenance, and it’s the perfect antidote to our already over-scheduled, task-filled lives. Plus, you might just end up with a thriving, biodiverse backyard ecosystem without breaking too much of a sweat.

Cosmos mixed in with edible crops in a raised bed.

What is Chaos Gardening?

You might have heard it called scatter gardening, guerrilla gardening, or even intensive planting. To me, they’re all just slightly different versions of the same thing. Chaos gardening is all about embracing imperfection and unpredictability.

Instead of pulling your hair out trying to carefully plot neat rows, fret about crop rotation, or meticulously design garden beds, you simply toss seeds around and tuck in seedlings wherever you have space. A wild, freeform mix of plants that mimic the natural look of meadows or untamed landscapes—bringing together beauty, productivity, and ecological benefits in one delightful mess.

I’ve dabbled in both styles over the years including hybrid versions of chaos gardening. Picture nice, orderly rows of cabbages—but between them, marigolds are bursting out of every available space, doing their own thing. A few feet away, the bachelor buttons didn’t just stay where I scattered them; they staged a full-blown takeover, spilling out of the flower bed and colonizing a chunk of the yard.

And in the next raised bed? I casually scattered some leftover arugula seeds and tossed in a few packs of nasturtiums for good measure. No plan, no stress—just a happy, chaotic garden doing what it does best.

A chaos garden that sprung up next to my compost bin many years ago. It was the result of scattering a mix of flower seeds that blossomed along side a stray morning glory plant.

Why It Resonates Now

A Response to Over-Planning: With all that we have to do in a day and so much in life being regimented, chaos gardening offers a therapeutic escape from strict control. I mean, do we really need to add a perfect garden to our already toppling plate of expectations and tasks?

Ecological Gardening: This method encourages biodiversity, which supports pollinators, beneficial insects, and soil health.

Budget-Friendly: Using seed mixes or leftover seeds can reduce waste and cost.

Surprise and Joy: The randomness creates opportunities for unexpected beauty and discovery. Couldn’t we all use a few nice surprises right now?

It feels like a good time to be a little defiant, am I right? Sow a little chaos of our own while trusting that Mother Nature knows better than we do.

The raised bed chaos garden in fall.

How to Approach Chaos Gardening

• Scatter Seeds Freely: Mix wildflowers, herbs, vegetables, and other plants together and broadcast them over your garden space.
• Mix Edible and Ornamental Plants: Do a little “foodscaping.” Combine lettuce, kale, and edible flowers like nasturtiums with zinnias, cosmos, and sunflowers.
• Skip Formal Rows or Beds: Let plants grow where they land. Plants tend to travel around the garden rearranged by wind and birds. Allow them to form their own natural groupings and layers and see what takes hold.
• Encourage Volunteers: Allow self-seeding plants from the previous year (like cherry tomatoes, basil, dill, yarrow, or sunflowers) to sprout where they want.
• Layer Textures and Heights: Include a mix of tall, medium, and low-growing plants for visual and ecological interest.
• Experiment with Pollinator Mixes: Use seed mixes designed to attract pollinators and scatter them in the garden. See which plants out of that mix takes over and dominates the others after a few seasons. Learn How to Plant a Pollinator Garden.

Monarch butterfly on a marigold flower.

Benefits of Chaos Gardening

Biodiversity: Mixing things up with a wild, meadow-style garden isn’t just about looks—it’s about creating a thriving habitat for insects, birds, and other wildlife. With a variety of flowers blooming at different times, there’s always something on the menu for bees, butterflies, and other pollinators. Some are drawn to blues and purples, while others prefer whites and yellows, so scattering a diverse mix of seeds helps mimic nature’s own design.

Low Maintenance & Resilient: One of the best things about chaos gardening is how little effort it takes once you get started. By mimicking natural ecosystems, this approach reduces the need for constant weeding, watering, and fertilizing. Instead of battling weeds, you’re strategically keeping the soil shaded with a dense planting of flowers, herbs, and vegetables that fill in every available space. The more plants you have, the less room there is for weeds to take hold.

Plus, a mix of different plant heights, leaf shapes, and root structures helps create a natural balance in the garden. Deep-rooted plants like sunflowers or echinacea help break up compacted soil, while shallow-rooted plants like lettuce or clover act as living mulch, helping retain moisture and keep the soil cool. That means less watering and fewer soil amendments on your part.

What about pests? When you plant a diverse mix instead of a monoculture, you’re naturally reducing pest problems. Many pests thrive in uniform plantings where they can easily hop from one host plant to the next. But in a chaos garden, their buffet is disrupted by a variety of scents, colors, and plant types, making it harder for them to spread. I know from experience that all of that diversity also attracts beneficial insects like ladybugs, lacewings, and predatory wasps, which help keep pest bugs in check.

Raised beds can be planted chaotically too. This one had brassicas mixed with nasturtiums, marigolds, sweet alyssum, and arugula.

Creative Expression: This free-spirited approach turns gardening into an artistic exercise. Want to tuck bright nasturtiums between your tomato plants? Go for it. Curious to see what happens when you scatter wildflower seeds alongside your lettuce? Why not? I love to see dark purple mustard leaves with bright orange pops of marigolds nearby. Instead of stressing over perfect design, you get to enjoy the organic beauty of a space that evolves naturally—bold, messy, and entirely your own.

Fun for Kids and Beginners: I remember when I first started gardening—I wanted everything to be just right, and honestly, it was overwhelming. Instead of feeling peaceful and fun, it started to feel like work. That’s why chaos gardening is such a great approach for beginners—it’s an easy, low-stakes way to learn how plants grow without getting bogged down by rigid rules. If you have children in the family that you’re introducing to gardening, chaos gardening turns it into a hands-on adventure—digging in the dirt, tossing seeds, watching surprise plants pop up, and spotting bees and butterflies as they explore the garden.

It's low-cost: Chaos gardening is a budget-friendly way to create a lush, thriving garden without spending a fortune. By using cheap or leftover seeds, saving seeds, letting plants self-sow, and working with what you already have, you can grow a beautifully wild space for next to nothing. It’s proof that you don’t need expensive plants or fancy designs to have a garden bursting with life—you just need a little creativity and a willingness to let nature do its thing!

Where to Get Cheap Seeds

Starting a wild, low-maintenance chaos garden doesn’t have to cost a fortune. With a little creativity and some resourceful shopping, you can get your hands on seeds for a fraction of the price—or even for free! Here’s where to find the best deals on seeds without breaking the bank.

Budget-Friendly Seed Packets: I like to support independent seed companies and buy organic seeds as much as possible, but sometimes that can get very expensive. I will often wait until they put seeds on clearance at the end of the season to stock up for spring. I have found some pretty deep discounts at Eden Brothers for example.  But in a pinch, many stores like Wal-Mart and Dollar General, sell seed packets for $1 or less in early spring. Grab those up and then also go back and check clearance racks toward the end of the planting season for deep discounts.

Some even offer variety packs with multiple seed types, giving you more bang for your buck. While these seeds may not be organic, they’re perfectly viable for chaos gardening—just toss them in and see what grows!

Seed Libraries: Many local libraries and community centers have seed libraries, where you can “check out” seeds for free. This is a great way to experiment with new plants without spending a dime. Seed libraries may even encourage you to save seeds and return some at the end of the season to keep the cycle going. In my city, our library system allows you to look up seeds online, place a hold on seeds, and it even provides sowing and germination tips.

Community Swaps and Freebies: Local gardening groups, seed swaps, and even Facebook marketplace or other social media  groups can be goldmines for free seeds. Many gardeners have extra seeds they’re happy to share, especially from plants that reseed easily. Ask around—you might be surprised how many people have extras they don’t need!

Bachelor buttons have escaped a flower bed and each spring they naturalize a portion of the lawn.

Save Your Own Seeds: If you already have a garden, let some of your plants go to seed and collect them for next season. This is especially easy with flowers like marigolds, zinnias, and sunflowers, as well as herbs like dill and basil. Review our blog post on how to save tomato seeds to start your seed saving journey. Then use our FREE Printable Seed Saver envelopes to stash your seed collection.

Grocery Store Seeds: Did you know you can grow plants from food you already buy? Try planting dried beans, lentils, birdseed, or even seeds from store-bought tomatoes, peppers, or squash. Keep in mind that most grocery store produce comes from hybrids, so the plants may not grow true to type—but that’s all part of the fun of chaos gardening!

Wild Foraging: Collecting seeds from native or non-invasive plants in your area can be a great way to expand your garden for free. I’ve been known to snatch a few seed heads from flowers in local parks or around the neighborhood in empty lots. Just be mindful—stick to native plants and avoid bringing home invasives that could take over your garden and into a neighbor’s yard.

A mix of wildflowers gives a meadow like appearance to the garden.

Tips for a Sowing a Chaos Garden

Buy in Bulk or Mixes: Seed mixes (like wildflower blends) are perfect for scattering. Bulk seeds are often cheaper per unit and ideal for chaos gardening. If you grow microgreens and have a handful leftover, that’s maybe not enough to start a new tray of microgreens, toss them in the garden and see what happens. I did that with arugula last year and we were harvesting from two big arugula patches for months.

Broadcast Planting: Instead of carefully planting seeds, scatter them freely over your garden area. Lightly rake them in or let rain work them into the soil.

Skip Fancy Soil Prep: Spread seeds over existing soil or use compost or mulch as a topper. The randomness works well for chaos gardening.

Water Sparingly: Use rainwater if possible and stick with hardy plants that can tolerate neglect. Maybe with all the money you saved this year on not buying expensive plants and equipment, you could set up some rain barrels for water collection.

Milkweed mixed in with zinnias, cosmos, black eyed Susans.

Best Plants for Cheap Chaos Gardening

Flowers: Marigolds, zinnias, cosmos, sunflowers, poppies, bachelor’s buttons, love-in-amist, and calendula all grow well when scattered. They’re also easy to collect seeds from and save once they go to seed.

Vegetables: Radishes, lettuce, kale, spinach, arugula and beans (many are quick to germinate and thrive in wild settings).

Dill is an herb that is great for a chaos garden. It makes tons of seeds that reseed every year.

Herbs: Dill, cilantro, basil, parsley, and chives (these often reseed themselves). Yarrow also travels around the garden and works its way into the lawn which I love because it’s so soft to walk on.

Perennials/Hardy Plants: Echinacea, black-eyed Susans, and coreopsis are long-lasting options. I have also had luck with golden crownbeard (also called cowpen daisy) and wild sunflowers I collected years ago on a neighborhood walk. They reseed and pop up all around the garden in a lot of different nooks and crannies.

Golden crownbeard is a prolific reseeder and a hardy plant. It even grows in between our patio pavers.

Keeping it Cheap and Easy

Focus on low-maintenance, self-seeding plants that will come back year after year or spread naturally.

Don’t stress about a few weeds—embrace the wild look. In fact, I always inspect the weeds that are popping up to see what has decided to grow there.  One year wild herb shepherd’s purse began showing up with its adorable little heart shaped leaves and baby’s breath looking flowers. 

Add a cheap birdbath or pollinator house to provide water and shelter to the beneficial insects and wildlife that will now be visiting your chaos garden.

Chaos gardening feels like an invitation to play in the dirt without the pressure of perfection. It’s perfect for connecting with nature in a creative, carefree way while making an ecological impact.

Read more Gardening Posts:

Printable Seed Packets

Learn How to Save Tomato Seeds

How to Grow an Herbal Tea Garden

How to Grow Microgreens

Learn How to Grow a Pollinator Garden

Grow your own food! Get gardening tips, canning recipes & food preservation tips. Follow our Grow It, Can It, Eat It Pinterest Board.

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A mix of Juliet, Sungold, and Blush tomatoes.

Tomatoes

This year’s tomato varieties from Johnny’s Selected Seeds are Blue Beech, Juliet, Verona, Sunrise Sauce, Wisconsin 55, Pruden’s Purple, and Sungold Cherry. This is the first time I’ve planted these varieties, with the exception of Sungold Cherry and Juliet, which I’ve planted for years with great success. As usual, I will plant a mix of determinate and indeterminate varieties. My tomato planning often revolves around what I plan to can. I hope to put of plenty of sauce and ketchup this year.

Blue Beech is a variety that I’ve wanted to plant for many years. But as you know, sometimes if you wait too long to purchase seeds, things sell out with your favorite seed vendor! Womp womp. But THIS is the year I got my order in early. Blue Beech caught my eye because it’s a hefty heirloom paste tomato that is supposed to put out a high yield of 8-10 oz fruit. It’s great for canning sauce since it’s a paste variety. Also, the fruit produces during a concentrated period of time, so that is also excellent for canning purposes. And if I actually do can ketchup, which I’ve threatened my husband with for years, I’ll need many tomatoes all at once. 

Some heirloom paste tomatoes are prone to blossom end rot, but Blue Beech supposedly resists diseases more than other similar paste tomatoes. This variety is an indeterminate. 5 out of the 7 tomatoes I’m planting this year are indeterminate varieties, so I expect to have a bit of a Chaos-Looking garden (but that’s typical for my gardens).

Juliet is a great variety to slice or leave whole and roast. Just add a touch of salt, olive oil, and optional Italian seasonings. It works fantastic for bruschetta too.

Juliet is a variety I have planted for several years now. It’s easily one of my favorite varieties. It is a highly sought after hybrid variety because it is so disease resistant. While I love to plant heirloom tomatoes, it’s always nice to have a few backup hybrids that can really churn out the fruit! This plant can get 12-18 tomatoes per cluster, wow! These Roma style tomatoes also have a long shelf life (several weeks & longer). Every season this plant is incredibly prolific in my garden. Sometimes I’m actually overrun by the tomatoes. How overrun? Well, don’t even think of harvesting them in your scooped up t-shirt. Forgetaboutit! Every time I harvested, I came in with a 2 gallon bucket filled up. And that was just from a few plants. Every few days. For the entire season. Even into the fall I still had a massive amount left on the plants. I picked a big tub of green tomatoes that eventually ripened weeks later. I experience NO cracking with this variety either.

Juliet and other paste and grape tomatoes work well in our Bruschetta in a Jar canning recipe. These varieties holds up well to canning. This Bruschetta recipe is easy to make with handfuls of leftover, end-of-season garden tomatoes too. If Bruschetta isn’t your thing, perhaps our lovely red wine vinegar tomato jam will tickle your taste buds?

Decorate your home canned bruschetta with our Custom Picnic canning labels. These personalized labels come in 6 classic colors and print with your text for any food you put up.

Juliet has the longest shelf life of any tomato variety I’ve grown to date. I’ve actually had end-of-season tomatoes last several months on the counter. In a way, that seems kind of freakish. Why haven’t they rotted?! What gives! Well, I guess that’s the cool thing about hybrids. Some can last longer than heirlooms on the counter. Perhaps you’re thinking, “Yeah, but what does a 2-month old tomato taste like?” And that is a legit question. The 2-month old tomato I ate tasted like tomato. It didn’t have an old taste either. It tasted fresh even though it was picked in November and eaten in January. Weird.

Juliet (left) and Blush (right). The Juliet tomatoes range a little in size and shape. Some can be a little blocky, but most are standard grape tomato shape.

Verona is described as a larger, more flavorful Juliet plum tomato variety. So since I LOVE Juliet, I figured I would give this one try. If all goes well, I will have wheelbarrows filled with plum tomatoes. So that should account for 3 pints of home canned ketchup, bwahaha. Fruits average 2.5 oz and grow on long clusters of medium vigorous vines. It’s an indeterminate and also has some resistance to Early Blight, Fusarium Wilt races 1, and Verticillium Wilt.

Sunrise Sauce is described as being a “low maintenance” roma tomato. I wonder what that means? My garden overall is mostly low maintenance (i.e., I’m a LAZY gardener). It’s a determinate variety, so I guess that means I won’t be constantly chasing after vines to tie up. Even though it’s a determinate plant, it’s supposed to produce a high yield of 4-6 oz fruit. The fruit comes on during a concentrated period, so that will work well for my summer canning. This is an orange paste tomato, which is a bit different for me. I tend to plant red and black tomatoes mostly. 

Wisconsin 55 is a big old flavorful 6-8 oz slicer variety. The backstory from Johnny’s for this notes that this variety is a resurrection of the classic strain. While there are a few strains of Wisconsin 55 available, their quality has degraded over time. Johnny’s variety is supposed to be a healthier plant with more consistent size and fewer fruit defects than other Wisconsin 55 strains. This strain was acquired from a plant geneticist from the University of Wisconsin who had frozen seeds purchase in the 1960’s! Wow! It’s an indeterminate variety. 

Pruden’s Purple is an early Brandywine type tomato. The fruits are supposed to be quite large, with some going over a pound. And that means that I will have a plant with 3 tomatoes on it. Seriously, I feel like every time I fall for one of these kind of plants, that is what happens! So why do I keep buying plants with the promise of HUGE fruits? Because here’s the thing about tomato plants that put of three or four huge tomatoes…. a groundhog is gonna get one. A squirrel is gonna get one. Then I get one. So that’s just ONE tomato for me. I would rather have a plant with a bunch of smaller tomatoes than just a few big ones. In my experience, the overall yield after wildlife interference is of course more with smaller plum and paste tomatoes. But at any rate, Pruden’s Purple resists cracking and has dark pink skin with crimson flesh. It’s also a potato-leaf variety which I’ve only planted a few times. It’s an indeterminate variety. 

Sungold Cherry produces tasty little orangish fruit. While it yields a hefty amount of fruit like many cherry varieties, the TASTE is the sweetest I’ve ever had. It’s an indeterminate vining plant, so be prepared for it to take over your garden! Plan your trellis and supports carefully, ha! Otherwise you will end up with a Tomato Monster taking over your garden. I discovered this plant by accident years ago. I’m sure I would’ve gotten around to trying an orange cherry at some point. But this was an accidental purchase, the result of grabbing the “wrong” plant at the garden center. I don’t tend to buy plants locally now and instead grow my own from seeds. That way I can try more unique varieties. But Sungold Cherry should be easily found in many garden centers since it is such a star performer. This is a hybrid plant, so don’t expect to save seeds and produce the same thing in future gardens.

Top left to right: Blush, Carbon (a black tomato), German Striped

Middle left to right: Mushroom Basket, Black Krim (aka: best tomato ever), Black Krim with carfacing that looks like Ziggy!!!

Bottom: Brad’s Atomic Grape, Dark Galaxy, Goldman’s Italian American.

Be sure to read our other blog posts on tomatoes to increase your yield in the garden (and the kitchen).

Grow Prolific Tomatoes Using Japanese Rings Staking Method

Trench Planting Tomatoes for Epic Root Growth & Strong Plants

Banana Peel Fertilizers for the Garden (great for tomatoes)

Read all of our Tomato Blog Posts

Fortex Pole Beans grow long and straight!

Beans

Seychelles Pole Beans is a new variety for me this year. Normally I grow Fortex Pole Beans which grow up to 11” long. I thought I’d try a new variety this year. Seychelles has dark green stringless pods that are slow to develop white seeds, so this extends the harvest period. The average bean length is 5-6” long. They also grow in easy to harvest clusters. Since it’s a pole bean, it requires a trellis. If my garden was larger, I would grow more bush beans, but I’m always cramped for space. Growing vertical is the answer!

Our sweet pupper Tuna Fish Joe models in front of my new metal raised garden containers. Check out those sweet flippers he's sporting!

Cucumber

Quick Snack is a compact patio style cucumber that can be grown in a container with a trellis. I splurged this year and bought a few new metal garden beds and raised containers. One container will be used to grow cucumbers. This new Quick Snack variety will grow a ton of 2-4” cocktail cucumbers that aren’t bitter. I have not grown cucumbers for a number of years since my neighbor is a pro cuc grower who shares his bounty with me. I’ve made quite a few pickles and jars of dill relish over the years from cucumbers I didn’t have to grow myself. That’s kind of cool. But this plant caught my eye since it grows tiny cucumbers. I thought I’d try pickling them whole this year.

If you plan on pickling this year, try one of our pickle recipes.

Crunchy Dill Pickles

Mexican Lime Refrigerator Pickles

Mediterranean Refrigerator Pickles

Broccoli

Last year I planted broccoli from seed! I had only planted broccoli once in the past with plants from a greenhouse. My impression of homegrown broccoli was that it was so much smaller than heads that I got from the store. And that seemed to be the case with my broccoli last year (which somehow I managed to NOT get any photos of)! BUT, the taste was pretty incredible, so I’m planting the same 2 varieties again this year. Imperial is a heat tolerant variety. Happy Rich is a MINI Broccoli variety which produces jumbo-sized florets that look like small heads of broccoli. There will be many side shoots to harvest regularly for a continued production. I grew both of these in a raised bed during the summer for a fall harvest. I protected the plants with a shade cloth during the growing season.

Shelling Peas

I’m not a huge fan of peas, but my husband is. So I’ve grown a small batch of peas the past few seasons. The yield is enough to replace a few bags of frozen store bought peas. It turns out garden fresh peas taste really amazing!!! They are so much better than frozen peas (which are oodles better than faded and smooshy tin can peas).

Maxigolt Shelling Peas

Three seasons ago I planted a shelling variety called Maxigolt. Pea pods are around 3-4 inches with 6-8 peas per pod. I got my garden in late that year, yet I still had a great harvest of peas. And I only planted a small pea patch too! The patch was about 2’ x 3’, so that certainly looked small. Yet I got three harvests of peas that totaled a few cups each time.

The past two years I planted a new variety called PLS 595. Wow, what a non-sexy name! This is an organic variety that has Afila-type vines. These type of vines produce many tendrils with fewer leaves. The plants do NOT need a trellis, they will trellis themselves as they grow. The lack of leaves is supposed to make them easier to harvest since the peas are easier to locate. This variety gets to be 4 - 4 1/2” with 10 to 11 peas in each pod. It’s resistant to Fusarium wilt races 1 and 2 and powdery mildew. It has intermediate resistance to downy mildew too. While Maxigolt did really well for me, it did get some mildew on it. While it was a trellis variety with many leaves, although it wasn’t too difficult to harvest at all.

Vining Peas Versus Afila-type Peas

Above is a photo showing a vining pea on the left (Maxigolt) versus an Afilia-Type variety on the right (PLS 595). The vining peas require a trellis for support (there are some short-vining varieties that do fine without a trellis though). The leaves hide the peas a little, so it’s always possible to miss a few pods when you harvest.

The afilia-type peas grow with far fewer leaves. There are a massive amount of tendrils that cling together. So while it’s easier to see the peas, I didn’t think they were easier to harvest. I had to really dig into massive clumps of clingy, matted tendrils to pick the peas. No big deal really. And while the peas didn’t need a trellis, they eventually did lean over in my garden. So they don’t grow completely straight upright. 

Peas are cool weather crops, so you can sow in early spring and fall. Even though I’m traditionally an impatient gardener who likes to get everything in all at once, I succession planted my peas last year. I planted a patch once a week for a month. The theory here was that I would extend my pea harvest. But I was honestly a bit surprised to see that many of my peas still came on at the same time!! Perhaps doing 2 plantings spaced 2 weeks apart would’ve been better?

Rainbow Carrot Mix. This is all the same carrot variety that produces different color variations.

Carrots

Rainbow is my favorite pelleted seed carrot variety that I plant yearly. This is actually a single carrot variety that has color variations of orange and yellow. So it will mature uniformly unlike colored carrot mixes created using several different varieties. Most of the mixes I’ve tried in the past have resulted in 95% orange carrots. Bummer. So when I found this mix, I got excited. When grown in containers, carrots can grow long and straight.

The photo above shows pelleted seed versus regular carrot seeds. Pelleted seeds have a coating around them which make tiny seeds easier to see and handle. 

If you want to plant carrots faster and easier, look into Pelleted Carrot Seeds. This photo above shows pelleted seed versus regular carrot seeds. Pelleted seeds have a white coating around them which makes tiny seeds easier to see and handle. Yeah, I’m looking at you, carrot seeds! When I plant pelleted carrot seed, I place the seeds evenly spaced 1.5" apart on the soil surface. Then I push the seed down into the soil with my finger about 1/4" deep. Pelleted seeds also work well in mechanical planters because they are less likely to jam. With regular carrot seed, you would sprinkle seed onto the soil and barely cover or not cover at all. If spaced properly, you do not usually need to thin seedlings from pelleted seed. SO again, this is a big time saver in the long run. 

According to seed distributors, pelleted seed has a shortened seed shelf life. So it’s recommended to use the pelleted seeds in the first growing year. However, I once had leftover pelleted seed, so I planted them the following year as a test. I planted them a little closer together in case the germination was low. I was surprised to see that I had at least an 85% germination rate though. WOOT! 

You can buy pelleted seeds for lettuce, carrots, flowers, and more. I've found that Johnny's Selected Seeds has the largest selection of pelleted carrot seeds.

Want to grow perfect carrots? Read our blog post:

Planting Carrots in Containers with Homemade Potting Soil Recipe

Read our blog post on How to Harvest & Eat Carrot Greens

Lettuce

I usually have multiple packs of lettuce seed leftover every season. It’s great to plant a mixed variety perfect for salads. I’m thinking I will just randomly scatter a bunch of random mix seeds around and see what happens. I like mixes that include red varieties and also some romaine and leaf lettuce. I’m not a fan of anything overly frilly because those seem to be harder to clean.

Swiss Chard

I’ve grown Barese Swiss Chard several seasons now. It’s a compact dwarf variety that is supposed to mature a little earlier than others. BUT, in my experience, that has NEVER happened. Swiss Chard is slow to grow, but worth it. The stems of Barese are more flattened compared to most chard varieties (which are shaped more like celery). So this makes the stems easier and quicker to clean dirt off. The leaves are more smooth than most varieties too. So that makes them easier to wash off as well.

Fordhook Giant is another swiss chard variety that is really popular. The leaves are larger and savoyed (crinkled), so that makes them a little harder to wash off compared to smooth leaves, IMO. But, it’s a reliable plant that almost always comes up again the second year in my garden. It’s a giant monster plant the second year and produces a ton of seed for me to harvest.

Microgreens

I grew micogreens years ago inside with success. But that fad came and went. That is until this year when our gardening friend Amy wrote this amazing guide on growing microgreens inside during the winter. After reading her post, I got all jazzed up and excited to grow them again using her tips on a bountiful harvest. And naturally, I spent way too much money buying a slew of varieties online! HA! I have seeds for a basic salad mix, several radish varieties, kohlrabi, broccoli, and kale. All of these seeds came from True Leaf Market along with some basic growing supplies.

Flowers

In the past I have been pretty terrible at growing flowers in my garden. But I’ve tried to do better the past few years to grow pollinator gardens. Squirrels are particularly vicious in our backyard, so I’m lucky if flowers come up at all. Last year they dug up all my flower beds and potted herbs. At any rate, I’m going to try growing White Dill this year for a decorative, pollinator-friendly plant. The lacy flower heads grow up to 6” wide and can be dried in various colors. This plant is also known as false Queen Anne's lace, lace flower, false bishop's weed, large bullwort, and bishop's weed. It will look lovely tucked into cut flower bouquets and be a wonderful host for beneficial insects. It attracts lacewings, lady beetles, minute pirate bugs, syrphid flies, and parasitic wasps. The height is 36”-50”, so it will look nice with my zinnias and tucked into nooks and crannies in my garden.

Queen Zinnias, which have been renamed to Queeny Zinnias, is a wonderfully fun variety. You can expect a mix of petal colors and shapes.

Zinnias are my go-to flowers every year. As long as the squirrels leave some alone, they tend to be fairly easy to grow and are wonderful for the bees and butterflies. The past few years I’ve planted the Queen Series in Lime and Red. This year I’m going BIG and different! I’m planting Aurora Zinnia which produces 4-6” wide dahlia-shaped double blooms. The colors are a vintage palette with hues of orange, coral, buttery yellow, and pink. The flowers are two-tone with contrasting centers. The height is 30-40”, so I thought it would look nice in front of the White Dill. The bouquets of these two flower varieties should look beautiful as well.

White Clover Cover Crop

In addition to White Dill and Zinnias, I’m going to grow white clover cover crop this year. And to be honest, I’ve not fully researched this just yet. True Leaf Market has a great cover crop growing guide that I need to review. Many gardeners and farmers grow cover crops at specific times, like after a harvest and before the next growing season. The cover crops add nutrients back into the soil. But you can also grow in your garden along side your vegetables. Clover is a “nitrogen fixer” so it should work well planted alongside leaf plants that are nitrogen hungry. It’s a living mulch and also has edible flowers. That’s a WIN WIN in my book! So I plan to tuck some white clover next to my lettuce and swiss chard. Clover could also be planted in place of a legume if you do proper crop rotation and don’t plant peas or beans.

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Have you planned your garden or started your seeds yet? If so, what are you planting? We’d love to hear from you in the comments below!

Microgreens are small but mighty little greens packed with nutrients and flavor. They’re typically ready to harvest in just 7 to 21 days, so they’ve become a favorite among indoor gardeners, chefs, and health enthusiasts for their ability to grow quickly. Instead of waiting 50 to 70 days for a beet to be ready for harvest, for example, you can have that same beet flavor with microgreens in just a couple of weeks. 

These tiny greens thrive indoors, making them perfect for winter gardening when fresh homegrown produce can feel like a distant memory. And who doesn’t have the itch to tend to something green when the garden is dormant or under a foot of snow? In fact, as I write this, my raised bed garden, including all of my broccoli (sad), is buried under eight inches of snow. So being able to cultivate plants indoors, especially if they’re edible, is a satisfying way to combat the winter blahs. 

It took me a while to jump on the microgreens bandwagon—yes, there is a bandwagon! In recent years, interest in growing microgreens has exploded as people discover they can make money growing them in a small area of their house. For others, it’s the health benefits they offer.  

For me, I love starting seeds indoors, but it’s too early to do that for my garden. Growing microgreens is a win-win because they’re fun to grow, you can grow them any time of year, and I have discovered varieties that taste delicious in a variety of meals. 

What finally piqued my interest in giving microgreens a try was listening to a microgreens expert and former grower on an episode of the podcast I co-produce. Hearing his passion and learning about the simplicity of growing microgreens indoors got me thinking, "Why not give this a try?" Now, I’m hooked, and I’m here to share how growing microgreens can brighten up your winter days and add fresh, nutritious greens to your meals.

Red Russian Kale Microgreens.

What is a Microgreen?

A microgreen is a young vegetable or herb seedling. The seeds are sown densely rather than spaced apart and harvested at a very early stage, just after the seedling has developed its first true leaves. They’re a small concentrated version of their mature selves with intense flavors and a big nutritional boost in that tiny little package. Microgreens are often used as garnishes, salad ingredients, smoothie additions, or even as the star of a dish.

How Are Microgreens Different from Sprouts?

At first I thought they were pretty much the same thing as the sprouts that you sometimes get on fancy sandwiches or soups at high end restaurants. It’s easy to confuse microgreens with sprouts, but they are quite different in how they’re grown and consumed.

Sprouts are germinated seeds grown entirely in water and harvested when they are just shoots—usually within 3–5 days. I have never grown them, but it’s my understanding they do not need soil or light to grow since you are basically just getting a seed to sprout.

Microgreens, on the other hand, are grown in soil or another growing medium and require light. They are harvested later, typically 7–21 days after planting, when the first set of true leaves appear.

For sprouts, you eat the entire thing, including the seed, root, and shoot. With microgreens, only the stem and leaves are harvested, leaving the roots behind in the soil.

Tip: After I harvest, I dump the leftover microgreen soil medium into my outdoor raised beds or containers to add organic matter. That way the soil medium doesn’t go to waste. The soil is typically a big mat of roots and stems. Because there are always a few seeds that didn’t germinate, this often results in a few volunteer plants coming up in between my purposefully planted flowers or veggies. A nice little bonus plant!

Equipment and Supplies Needed to Grow Microgreens Indoors

Growing microgreens indoors is simple and doesn’t require a lot of specialized equipment. However, having a few of the right tools can ensure success. Here’s what you’ll need:

Trays and Containers

• Use shallow trays with drainage holes to ensure proper water flow and prevent soggy roots.
• Pair trays with the drainage holes with a solid tray underneath to catch excess water.
• Popular sizes include 1020 trays (10"x20") or smaller 5"x5" trays if you want to grow in smaller batches.
• Where to Buy: I recommend checking out Bootstrap Farmer, where I’ve sourced durable microgreens trays with and without drainage holes. After years of having plant trays split and crack on me while I am toting around seedlings, I appreciate that these trays are sturdy and reusable.

Soil Medium and Fertilizer

• Choose a lightweight potting mix to allow for easy root penetration and promote healthy growth. I have had great luck with Pro Mix with Mycorrhizae
• There are also pre-mixed microgreen growing mediums out there if you’re looking for a ready-made option.
• Hemp mats are an alternative to soil mixes. They are biodegradable, compostable, and mess-free for indoor growing. They come in pre-cut sizes to place directly in standard size trays. 
• Avoid soil from your garden, as it can compact easily and hinder seed germination. Plus it could have soil borne diseases or fungi that can harm your seedlings.
• Fertilizer isn’t required to grow microgreens but I add with great success an organic product called Gaia Green 4-4-4. This was suggested by Jonah Krochmalnek, the owner and founder of Microgreens Consulting, the host of the Microgreens Mastery podcast, and a former Canada-based microgreens farmer. He’s also the guy that was on the podcast I mentioned above. It just takes a small amount mixed in with the soil medium and gives the microgreens a bigger nutrient boost. I go by the instructions on the bucket.

Seeds

While you don’t have to buy special microgreen seeds, investing in bulk packs of high-quality, untreated seeds can save you time and money if you plan to grow microgreens regularly.

• Microgreens can be grown from a wide variety of seeds, including radish, broccoli, sunflower, pea shoots, basil, and arugula.
• I opt for organic, untreated seeds. Seeds labeled for microgreens are often tested for pathogens and sold in bulk to accommodate the dense sowing required.
• Where to Buy: True Leaf Market is a fantastic resource for high-quality microgreen seeds. They offer a wide selection and bulk options for popular varieties.
• Follow the instructions on the packet or on the seed supplier’s website to know whether or not seeds need to be soaked in advance (like peas).

Lighting

• Place your trays near a bright window with good natural light or invest in full-spectrum LED grow lights for more consistent results. Grow lights provide the ideal light intensity and spectrum for microgreens, especially in winter when natural light is limited.
• Consider using adjustable shelving to maximize vertical space and grow multiple trays at once. Or if you just want to grow one or two trays, find a table and hang a grow light over it.

Additional Supplies

• Spray Bottle and Watering Can: Use a spray bottle to mist seeds and seedlings gently to keep them evenly moist without overwatering. I also find it helpful to keep the seedlings misted when they have “helmet head.” That’s when the seed leaves can’t quite break free of the seed coat.  I mist them to soften up the seed coat and help the leaves out. I also keep a small watering can in my seed growing room and I use it to water the soil of the seedlings when it starts to dry out.
• Kitchen Scale: I use a small inexpensive scale that allows me to track how much seed I  am planting per tray. Bootstrap Farmer has an excellent guide on how many grams per seed you need for various sized trays. I used that guide and then just created my own spreadsheet of the varieties I like to grow. 
• Fan: A closed off room full of microgreens can get humid and warm fast! The perfect growing environment for fungus. Consider keeping the ceiling fan on if the room has one or adding a fan to the room to keep good air circulation.  This cuts down on the potential for mold growth. 
• Trays and Weights for Stacking: For some microgreens seeds, stacking weighted trays on the seeds presses them firmly into the soil to give them the seed-to-soil contact they need for more even germination. This process mimics nature, where seeds are often covered by soil or organic debris, and signals to the seeds that it’s time to sprout. The added weight encourages seedlings to push upward against resistance, sending their roots down resulting in stronger, sturdier stems that are less likely to flop over. You can place books or sand bags or rocks or bricks in a solid tray to add weight. Stacking also provides the darkness needed for many seeds to germinate. Some types of seeds, such as those that are very small or mucilaginous, are not suitable for stacking because they can stick to the tray above. In these cases, using a blackout dome is an excellent alternative to create the necessary dark and humid environment for germination.
• Blackout Dome: Some microgreen varieties benefit from a black out period just after germination. You can buy blackout domes or turn a solid tray upside down and put it on top of the growing tray of seedlings. I have also used aluminum foil for blacking out seedlings.

Tip: Each seed type has its own preference for how many days it needs to be stacked and how long to keep it blacked out after germination.  I refer to the Bootstrap Farmer guide for those specifics or sometimes it can be found on the seed packet. 

Planting Microgreens

Weighing Seeds

When growing microgreens, the right seed density is the key to achieving a healthy, productive tray. Too few seeds can lead to uneven growth and wasted space, while too many can result in overcrowding, weak seedlings, and increased risk of mold. 

To find the perfect balance, I use a small kitchen scale to weigh out the seeds before planting. Most seed suppliers, like True Leaf Market, provide recommended seed weights for standard tray sizes, such as 1020 trays or 5x5 trays. For example, buckwheat seeds might require 100 grams per 1020 tray, while smaller seeds like basil or broccoli need much less. Weighing helps you know you are getting the consistency right.

Sowing Seeds

After preparing your tray with about 1–2 inches of moistened soil or growing medium, evenly distribute the seeds across the surface. A dense, uniform layer of seeds works best. Lightly press the seeds into the soil using your hands or a flat tool to ensure good seed-to-soil contact. 

Cover the trays with another tray and a weight for stacking, or use the blackout dome to simulate natural germination conditions. It helps to label the trays and make a note in a spreadsheet or calendar of the date you planted.  Then you will know when to remove the stacked trays or domes for the different varieties. Keeping track of germination times helps you anticipate when to uncover the trays and get the lights over them. 

Adding Light

Proper lighting is essential for healthy, vibrant microgreens, especially if you're growing them indoors. The type of lights you use and their placement will impact the growth, color, and overall quality of your greens. 

How Close Should Lights Be?

This depends on the type of lighting you use. It’s difficult to give an exact distance to use over every type of microgreen. Here are some tips about different lighting options.

• LED Grow Lights: Full-spectrum LED grow lights are energy-efficient and ideal for microgreens. I start by placing them a few inches above the trays to provide even, non-damaging light. If your microgreens appear too leggy or stretched out, lower the lights slightly to encourage stronger growth. You want short, stocky seedlings. Avoid placing LEDs too close, as excessive intensity can cause leaf scorch or heat stress.
• Fluorescent Lights: Fluorescent lights, such as T5 or T8 fixtures, can be placed closer. These lights emit less heat and are gentle on young plants, making them a good choice for microgreens. I’m not sure you can still buy these, but I have a few from the many years I have been seed starting and they work just fine.
• Natural Light: If using a sunny windowsill, ensure the microgreens receive bright, indirect light. Rotate trays daily to prevent uneven growth from directional light.

Adjust light height as the microgreens grow. A good rule of thumb is to keep the lights just above the tops of the tallest plants without blocking airflow or creating too much heat. If you notice your trays are drying out really fast or the leaves are bleaching out or scorching, either dim the lights or raise them higher.

Lighting Duration: How Long Should Lights Be On?

• Microgreens thrive with 10–16 hours of light per day, depending on the variety and growth stage.
• Use a timer to automate the light cycle for consistency and to prevent overexposure.
• Allow for 8–12 hours of darkness each night to mimic natural conditions. Plants use this dark period for important processes like respiration and energy storage, which contribute to their overall health and flavor.

Tip: I am an avid indoor seed starter. I personally have to use LED grow lights because all of the large windows in my house are on the north side.  I just don’t have enough light coming in to be able to grow microgreens in a window. So over the years I have collected everything from basic shop lights to full spectrum LED grow lights where I can control everything from my phone and even set a scheduled timer for when the lights come on and off. Mine are on a 16-hour schedule with 8 hours of darkness. 

Watering

Watering microgreens properly is essential for healthy growth. During the germination phase, use a spray bottle to mist the soil evenly, keeping it moist but not waterlogged. Once the seeds germinate and trays are unstacked or uncovered, you can switch to bottom-watering to avoid disturbing the delicate seedlings. 

To do this, pour water into the solid tray beneath the microgreen tray and let the roots absorb moisture from below. This method reduces the risk of mold and keeps the foliage dry. Monitor the trays daily and adjust watering based on the temperature, humidity, and drying speed of the soil. 

Once the microgreens have all germinated and are getting bigger, the trays will dry out quickly and may need watering daily.  That’s a lot of little roots in that tray soaking up water. Don’t panic if you look one day and they have all collapsed from lack of water. Just slowly moisten the soil and they will bounce back later that day.

Harvesting Microgreens

Microgreens are typically ready to harvest when their first true leaves appear, which is usually 7–21 days after planting, depending on the variety. Use sharp scissors or a knife to cut the greens just above the soil line. 

I love this produce knife from Mercer. It slices right through the stems like butter. Rinse the harvested microgreens gently with cool water to remove any soil particles, then pat them dry with a clean towel or use a salad spinner. 

Tip: If you’re new to eating microgreens, just know that they taste very much like the vegetables they would grow into if given the chance! That means if you love radishes, you’re going to love daikon radish microgreens.  If you like how beets taste like the smell of soil in early spring, then grow some dark red beet microgreens. Sunflower microgreens taste nutty and slightly like sunflower seeds. Experimenting with flavors is the best part!

Storing Microgreens

Proper storage ensures your microgreens stay fresh, crisp, and nutritious for as long as possible. While microgreens are best enjoyed fresh, there are several effective ways to store them, depending on what you have available. Any of the options below will keep microgreens fresh for at least a week in my experience.  

Label your micro green containers with our economical Beeline Value Pack labels which care sold in bulk.

Clamshell Containers

Clamshell containers are an excellent option for storing small amounts of microgreens. I have purchased a few different sizes from Good Start Packaging. They’re compostable and reusable, so they’re an eco-friendly choice for those who want to reduce waste. Simply rinse and dry the clamshell after each use, and it’s ready for your next harvest.

Repurposed Grocery Store Containers

Don’t toss those clamshells and clear plastic containers from the loose salad greens you’ve purchased at the grocery store! These containers are perfect for microgreens and already have the necessary ventilation built in. Wash them thoroughly, and they’re good to go for multiple uses. Reusing these containers is a budget-friendly, sustainable storage solution.

Baggies for Short-Term Storage

If you’re looking for a quick and convenient option, storing microgreens in resealable plastic baggies works well for short-term use. To prevent excess moisture buildup, add a folded paper towel inside the bag to absorb any condensation. Just be careful not to overpack the bag, as too much compression can damage the delicate greens.

Using Jars for Microgreens Storage

If you’re like most of us who frequent this canning website, I bet you have plenty of mason jars around! Jars can be used for microgreen storage, but it’s crucial to include a breathable layer, such as a piece of paper towel or cheesecloth secured with a lid ring, to allow some air exchange. This prevents excess humidity while keeping your greens fresh.

Labeling Your Microgreens

No matter which storage method you choose, labeling your containers with the type of microgreens and the date of storage can help you keep track of freshness. Consider using CanningCrafts’ Beeline labels for a charming, practical touch that makes it easy to identify your greens at a glance. Or try another one of their Value Pack labels which are affordable and sold in bulk for a discounted price.

Store them in an airtight container in the refrigerator for up to a week, or enjoy them fresh for maximum flavor and nutrition.

Label your micro green containers with our economical Value Pack labels which care sold in bulk.

Your Winter Gardening Fix

There you have it! The basics of growing microgreens—tiny, delicious, nutrient-packed plant babies that are fun to grow and a great way for gardeners to stay connected to growing during the winter months. 

Add them to your morning protein shake, sprinkle them over soups and chili for a fresh boost, dress up homemade pizza, or create a vibrant salad using just microgreens instead of lettuce. Their colors and flavors are fantastic, and they’re fun to grow, making them a perfect indoor gardening project to brighten up the colder months!

Read our blog post on How to Harvest & Eat Carrot Greens

Looking for more info on growing, drying, & cooking with herbs? Follow our Herb Gardening Tips & Recipes Pinterest Board.

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It’s our 15th Anniversary! Ping Ping Ping!

CanningCrafts started selling canning labels in 2010. It all started with a homemade label to dress up my husband’s beloved jars of salsa. I looked everywhere online to find cool canning labels for my first batch. But everything I found looked ugly and dated. Meh! Since I had a professional art background, I ended up designing my own labels instead. My husband told me to just write on the lids with a Sharpie, but I couldn't do it! I just had too many people to impress with my salsa and art skills. My husband had ulterior motives too — he loves my salsa and wants to keep it all for himself!

Years later, I wondered if other canners were in need of fun labels. And it turns out MANY were. We’ve sold tens of thousands of canning labels during the past 15 years. And during that time, we expanded our offerings to more than just canned fruit and vegetables. We have a large variety of custom canning labels that print with YOUR text for your special canned goodies. So you can get really unique labels for Aunt Mabel’s Hot Chow Chow or Paw’s Caramelized Red Onion Jam. And we have one of the largest collections of honey labels and maple syrup labels for backyard hobbyists. Those labels came to be because of customer requests. We often add new labels to our shop based on customer suggestions.

So if you want to see a specific canned good or label style added to our shop, please take our canning label survey.

In addition to our canning label shop, we have an extensive blog filled with articles on canning recipes, gardening tips, foraging, tutorials, and free printables.

We also captured our best canning recipes into easy to print collections. These PDF recipe books contain our most-liked recipes over the past 5 years. From water bath to pressure canning, refrigerator and fermenting recipes too! Find 18 delicious recipes for Jams, Butter, Pie Filling, Pickles, Condiments, & Sauces.

Download the recipe books on our blog post. Our all-time favs include:

• Carrot Cake Jam
• Apple Pie in a Jar
• Mexican Lime Pickles
• Peach BBQ Sauce
• Enchilada Sauce
  

If you’d like to be the first to read our new blog posts, please sign up for our email newsletter. We send emails out twice a month with recipes and gardening tips. A few times a year, we will announce sales first in the newsletter. You can also follow us on Facebook and Instagram.

Thank you all for supporting our small business over the years.

Decorate jars with Custom Merry Christmas kraft canning labels. Add directions, holiday scent, or message.

So Why Homemade Potpourri?

You may ask “Why do I need homemade potpourri mason jars? I have this can of Air Freshener that makes things smell wonderful”. That may be true, but what exactly is INSIDE of that air freshener to make it smell so magical? Many air fresheners contain harmful chemicals that exacerbate respiratory conditions like asthma. They may also be detrimental to reproductive health or developmental health in children. Plus, exposure to some chemicals has also been linked to cancer. And even if they disclose the chemical compounds of the spray, there is always the catch-all “fragrance”, which can literally be any number of toxic substances. Gross.

Meanwhile, you can construct a wonderful pot of potpourri from all natural dried fruits, spices, herbs, and essential oils. Nothing to worry over as you and your family breathe in the ambrosial and soothing aromas that remind you of the holiday season.

Can I Dry and Use My Own Fruits and Herbs?

I would… and do! These are topics we have covered previously in our DIY Instant Oatmeal Jars post and Drying Herbs post. Drying fruits is an extremely easy process. All it takes is a bit of prep and completion time. One step you may choose to exclude is treating your sliced fruit with citric acid to prevent oxidation. This step prevents your fruit from turning brown as it dries. Since that is purely a cosmetic choice and does not affect the quality of the completed fruit, you can skip it for this project. Drying the herbs is an even easier endeavor. Just cut, wash, and let them dry to a crisp.

Added bonus, citrus peels and apples both smell heavenly as they are dehydrating!

Follow the directions for using a dehydrator or oven to dry fruit in our DIY Instant Oatmeal Jars post.

What Choices Do I Have?

There is cornucopia of options you have when making homemade simmer pots. And since the fruit will not be eaten, no need to buy expensive organics either. I usually get clearance fruit at Kroger just for this purpose. They often put four fruit in a discount bag for a dollar per bag. Sometimes it isn’t pretty, but it works perfect for these jars. If you have a crisper filled with older, not-so-fresh-apples, slice them up to make potpourri jars!

The Fruit

• Apples
• Pears
• Oranges
• Lemons
• Limes
• Grapefruit
• Cranberries

PRO-TIP: In addition to your apple and citrus slices, shave off some zest or apple peel with a vegetable peeler. Dry them in your dehydrator along with the slices (peels will dry much faster). This will create a more colorful and fun-looking potpourri jar, especially if you use green and red apples.

For larger citrus, like grapefruit, feel free to slice into wedges. For more fun-looking potpourri, add dried citrus zest peels too.

The Herbs

• Peppermint
• Lavender
• Lemon verbena
• Chamomile

The Spices

• Cinnamon sticks
• Cloves
• Pumpkin spice
• Allspice
• Nutmeg

Extras (to give it the WOW!)

• Essential oils & extracts (almond, citrus, vanilla, peppermint, maple, lavender, hazelnut)
• Vanilla beans
• Coffee beans
• Ginger (root or crystallized)
• Cocoa nibs
• Dried cranberries and raisins

Store your dried fruit in containers until you are ready to pack your mason jars.

Stovetop Potpourri Recipes

As far as combining the ingredients, there are no bad choices… as long as it pleases your nose. That said, I have come up with a few suggestions as a starting point. I use wide-mouth pint jars for easier packing, but you can use whatever you have.

Apple Pie (or Pear) with Big Ol’ Cinnamon Stick

• Enough dried apple or pear to mostly fill your mason jar (Pro-tip: mix apple & pear together *chef’s kiss*)
• 1 large or 3 small cinnamon sticks
• Sprinkling of cloves (whole or powdered)
• A few dried cranberries and/or raisins

Make the apple spice potpourri jars extra colorful with skin peelings. Choose both red and green apples. Peel strips of skin off with a vegetable peeler. Dry them with your fruit slices (they will dry much faster).

Citrus & Cinnamon Celebration

• Enough dried citrus to mostly fill your mason jar (a mix of orange, lemon, lime, grapefruit)
• 1 large or 3 small cinnamon sticks
• Spinkling of cloves (whole or powdered)
• Grated ginger root or crystalized ginger
• Optional: Several drops of citrus essential oil
• Recipe Variation: Use vanilla bean instead of the spices.

Decorate jars with Custom Merry Christmas kraft canning labels. Add directions, holiday scent, or message.

Vanilla Heaven

• 2-3 vanilla beans (or vanilla extract)
• Coffee beans to half fill your mason jar
• Cinnamon stick or extract
• Recipe Variation: Use dried fruit instead of coffee beans

Decorate mason jars with Apothecary Santa and Red Apothecary labels. 

PRINT THE RECIPE CARD

PRINT THE RECIPE CARD

Fill Your Mason Jar Gifts

There is no wrong way to fill the jars up, since they will eventually be poured into a pot and cooked anyway. But, since you are giving a gift, arranging the ingredients artfully inside the jar would be a plus. Place the cinnamon sticks or vanilla beans vertically, near the front of the glass jar. The larger fruit, herbs, and peels can be packed in creative patterns. The smaller spices and herbs can fill the space near the top. I like to place one large apple or citrus slice on the very top of the jar too.

Custom Christmas Labels, left to right: Apothecary Santa, Kraft Merry Christmas, and Red Apothecary labels. CanningCrafts’ labels can be custom printed with your stovetop potpourri directions, holiday scents, names or short message.

Make Them Pretty!

Now, you can’t just give those pretty jars out as gifts without decorating them, can you? Well, yes, you technically can. But having fancy custom Christmas canning labels make them perfect for gift giving. Decorate your jars with red & green baker’s twine and a sprig of pine or rosemary. Customize the labels with potpourri directions, scents, or even a holiday message and names.

Using Your Stovetop Potpourri

Utilizing your simmer pots is the easiest step in the process. Just fill a pot about half way with water, and add your favorite mix. Then simmer uncovered over low heat on your stove. And breathe in the good vibes. Ahhhh!

IMPORTANT: Set a timer if you aren’t going to be near your simmer pot the entire time. It’s easy to put it out of your mind or get wrapped up in something else. And you DO NOT want the pot to boil dry. Just add more water if that starts to happen and you want to keep enjoying the aroma.

How Long Will This Last?

Your simmer pot will last a few days, with moderate use. Just turn the heat on for a little bit if you need a refresher of the enchanting bouquet. Once it has run its course, you can compost most of the items that make up the potpourri. NOTE: Citrus peel shouldn’t be composted. BUT, if you happen to have a garbage disposal in your kitchen sink, shredding some of those citrus peels in there will freshen it up quite nicely. If the cloves are softened, you may want to add a few of those in the disposal too!

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If you're looking to dress up your Christmas mason jars for gift-giving, shop our Christmas Canning Labels.

Want more Christmas Jam recipes? See our Black Forest Macaroon Jam Canning Recipe.

See our Christmas Jam recipe blog post. It's great for Thanksgiving as well as Christmas!

See our DIY Christmas Mason Jar Gift Ideas blog post for other recipes & holiday decor including:

Christmas Mason Jar Wreath

Christmas Dough Scented Ornaments

Christmas Printable Ring Ornaments

Follow our Christmas Canning Pinterest Board for recipes & inspiration.

Decorate your home canned bruschetta with our Custom Picnic canning labels. These personalized labels come in 6 classic colors and print with your text for any food you put up.

My homegrown Blush & Juliet grape tomatoes.

Tomatoes

This recipe calls for plum tomatoes since they aren’t very juicy. Their flesh is also firm and holds up during canning. While plum tomatoes work well for bruschetta, you may use other tomato varieties instead. I used a mix of Sungold cherry, Blush and Juliet grape tomatoes. So my final bruschetta was more colorful. It was also a good way to use up my final harvest of cherry tomatoes. If you want to use globe tomatoes, place the chopped fruit in a colander over a bowl to drain the excess liquid. Feel free to save the liquid for your next pot of chili or veggie soup!

Tomato Seeds

To seed or not to seed! That is always the question. I almost never seed my canned tomatoes. My diced tomatoes and bruschetta always have seeds, and that doesn’t bother me. If tomato seeds annoyed me like raspberry seeds, I would make sure to remove every last one of them. But alas, I suffer from tomato seed apathy (with a hint of laziness). So the seeds stay in. Plum and grape tomatoes have fewer seeds than globe varieties. If you use juicy globe varieties, you can push the gloop and seeds out of quartered tomatoes with the back of your thumb. Or not. No judgment!

As you can see, there are seeds & skin in this bruschetta. And it still looks amazingly good. And it IS! 

Tomato Skin

And what about the tomato skin? You will leave the skin on for this recipe (yay, less work)! This Ball recipe and other canning recipes will note whether skin should be removed or not. Why is that? According to the National Center for Food Preservation (NCHFP) “Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly.” So officially developed tomato canning recipes will be tested with or without the skin. Sometimes skins will be removed for food safety reasons to reduce the bacterial load. But other times skins are removed for quality or texture issues, like on the NCHFP’s tomato jam recipe. If you don’t want to peel tomatoes for jam, try our tomato jam with red wine vinegar recipe instead!

Herbs

Dried or fresh? This canning recipe calls for dried herbs. So do NOT add fresh basil or oregano. Adding fresh herbs in place of dried herbs for canning recipes would change the pH, possibly making it unsafe for shelf stable food. FYI, if a canning recipe ever calls for fresh herbs, you can safely substitute dried herbs instead. BUT you can’t switch dried to fresh for safety reasons! Good to know.

If you have a glut of fresh basil, you could also make a small batch of refrigerator bruschetta. I have made a smaller batch of this same recipe using fresh herbs to store in my fridge. That works great if you only have a handful of garden tomatoes left and don't know what to do with them!

Bruschetta in a Jar

Recipe was adapted from the “New and Updated Ball Complete Book of Home Preserving” (2024 edition) Read our book review for this updated edition!

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Preservation method: Water bath canning (or steam canning)

Difficulty level: Easy

Yield: Makes about 7 half-pint jars

You will need clean half pint jars, lids & bands, a boiling-water canner (or steam canner), rack, jar lifter, canning funnel, and wooden skewer or canning debubbler tool

• 9 cups chopped cored plum* tomatoes, leave skin on (1-inch pieces)
• 5 cloves garlic, finely chopped
• 1 cup dry white wine
• 1 cup white wine vinegar (minimum 5% acidity)
• 1/2 cup water
• 2 Tbsp sugar
• 2 Tbsp dried basil
• 2 Tbsp dried oregano
• 2 Tbsp balsamic vinegar (minimum 5% acidity)

* Plum tomatoes work best since they have less juice. You may use globe tomatoes, just drain the excess liquid before using. Cherry tomatoes can also be used either whole or sliced in half. You can remove the seeds only if you want to. It is not essential for this recipe.

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Prepare your canner, jars, and lids. Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Keep jars hot until ready to use. Adding hot food to cold jars may cause the jars to break or develop cracks due to thermal shock.

In a large, deep, stainless steel pot, combine chopped garlic, white wine, wine and balsamic vinegar, water, sugar, dried basil, and dried oregano. Bring to a full rolling boil over high heat. Stir occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

Pack chopped tomatoes into hot jars leaving a 1/2 inch of headspace. If you have small cherry tomatoes, feel free to leave those whole or slice them in half.

Ladle hot vinegar mixture over tomatoes. Leave a 1/2 inch headspace. Use a wooden skewer or jar debubbler to remove any air pockets. If needed, readjust headspace by adding more hot liquid. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight. 

Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover canner, and bring water to a boil. Once boiling, process jars for 10 minutes, adjusting for altitude if needed (see chart below). Turn off the heat and let jars sit in the canner for 5 minutes.

Remove jars and place them upright on a towel to cool completely. Let prepared jars stand at room temperature for 24 hours. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.

Affix CanningCrafts’ canning labels and write dates on jars. Store unopened bruschetta in a cool, dry place for up to 1 year.

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*Altitude

Living at a higher altitude affects home canning recipes, just as it does baking recipes. Many people are unaware that they live at a high altitude. If you live at a high altitude, you’ll need to increase either your processing time or processing pressure. Most canning recipes state this info for elevations of 0 to 1,000 feet above sea level. If you aren’t sure what your elevation is, get more info from the National Center for Food Preservation. Or call your local extension office if unsure.

Decorate your home canned bruschetta with our Custom Picnic canning labels. These personalized labels come in 6 classic colors and print with your text for any food you put up.

Get more Tomato Canning Recipes on our blog including our Tomato Jam & Enchilada Sauce recipes.

Shop for Tomato Canning Labels

Follow our Pinterest Tomato Board for tomato recipes & growing tips.

Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

AND we designed these FREE Printable Blueberry Canning Labels & Hang Tags so you can decorate all of your berry-blue jars! There are multiple fun and colorful canning labels that you can handwrite text onto for your specific canned goodies. We also include cute labels just for jam and jelly. The printable hang tags include a variety of designs with fun sayings.

Download the FREE Printable Blueberry Canning Labels & Hang Tags. 

Download the FREE Printable Blueberry Canning Labels & Hang Tags

I like the taste of fruit. Just fruit. Not tons of sugar. It makes me feel icky to include 6 cups of sugar in jam recipes. I want to make sure I taste the natural blueberry flavor and not sweeteners. Of course tastes vary, so perhaps some prefer jam that tastes like candy! Either way, I gathered up some lower sugar blueberry canning recipes for this post as well as traditional recipes. I note which blueberry recipes use reduced sugar or substitutes like honey or maple syrup. Many traditional jam recipes have 6+ cups of sugar, so for those looking to cut back on added sugar, please give the lower sugar recipes a try. If you want to reduce sugar in jam, you can also use a low-sugar pectin. Pomona’s Pectin allows you to use even less sugar than other traditional low-sugar pectins.

Download the FREE Printable Blueberry Canning Labels & Hang Tags

Many canners think they need a ton of sugar to can jam. This is not true, although opinions differ for sure. How much sugar do you need to preserve fruit or retain the color of what’s in the jar? Instead of sugar, can you opt for natural sweeteners like honey and maple syrup instead (which are just sugars in a different form, yet more “healthy” options compared to refined sugar)? If so, what are the ratios of those ingredients to replace sugar? 

One important thing to note is the shelf life of canned goods preserved without sugar (or with reduced sweeteners). Lower sugar jam options will have a much shorter shelf life after opening the jar. So once the jar is open and in the fridge, it may last a few weeks before it starts to go bad. Traditional high sugar jams will of course last much longer in the fridge, sometimes a year or more! You can expect to have the same shelf life for unopened jars, although there may be some discoloration with low or no-sugar varieties. Canning in smaller jars will allow you to use up opened low-sugar jams much faster before they spoil. I prefer small 4-oz jam jars.

4-oz mason jars are the perfect size for canning small batch jams with natural sweeteners. The jam should get used up long before it can spoil in the fridge after opening.

Here are a few good places to read more about reducing (or eliminating) additional added sugar in recipes. 

• While sugar is not needed to can fruit, it helps improve flavor and color. Simply Canning has info on the downsides of canning without sugar. Once opened, a sugar-free or naturally sweetened jam will not last as long in the fridge, or it may become discolored on the shelf. The best solution for that in my opinion is to can in the smallest jars so you can use it up before it goes bad. I often can jam in 4-oz jars.
• Kathleen from Roots & Boots has a great article on how to can sugar and pectin free jam. She helps dispel some of the myths about canning without sugar.
• HealthyCanning also has an article on canning substitutes like Stevia or sucralose.
• The good news is that it is perfectly safe to use maple syrup or honey in place of sugar when canning. You can read more about how to substitute honey for sugar in recipes (honey can also replace other sweeteners). Swapping these natural sweeteners in place of sugar will change the taste of a recipe. Some recipes may work better using honey versus maple syrup. And while some recipes are created and tested using a specific sweetener, you can always experiment on your own too. 
• Maple syrup can effect the taste of fruit. It’s best to use a light golden or amber syrup that has a more delicate taste so fruit isn’t overwhelmed with a maple syrup taste. Home Spun Seasonal Living has an article on how to use maple syrup in recipes in place of sugar.
• Naturally Sweet Food in Jars by Marisa McClellan has already tested canning recipes using natural sweeteners like honey, maple syrup, agave, fruit juice concentrate, & more. I highly recommend this book if you want to reduce refined sugar in canning recipes. And plus, all the hard work of testing recipes with sugar alternatives has been done for you!
• There are different pectins you can use that help reduce some of the sugar in jam recipes. SBCanning has a good rundown of these pectins for reduced sugar canning recipes.
• Even plain water may be used to can fruit, although a light sugar syrup may be a bit tastier.

Making Jam & Jelly Without Pectin

The National Center for Home Food Preservation has guidelines on making Jelly without Added Pectin & also making Jam without Added Pectin. If you don’t add pectin to canned jams, you can expect to have a softer set jam. I personally don’t find that to be an issue at all. It is also possible to remake and reprocess jelly that is too soft. On the other hand, you can also have jam & jelly that is too stiff! This can be the result of overcooking, adding too much pectin, or too little fruit, juice, or sugar. If a jam or jelly is too soft or stiff for your liking, you can always use the final product in a different way than intended. For instance, you can add to vinaigrette or meat glazes, oatmeal or smoothies, or ice cream toppings. Or you can just suck it up buttercup and eat that runny jam on biscuits still!

If you have runny jam, you can attempt to remake and reprocess it. Or, you can keep as-is and stir into oatmeal or serve on top of ice cream.

Problems with Final Jam & Jelly Products

The National Center for Home Food Preservation has a handy chart on common issues with canned jam and jelly. So if you are wondering why your jelly is cloudy or why there are crystals or bubbles in your final product, take a look at their chart!

NOW, on to some recipes! Again, I note which recipes are lower sugar, use sugar alternatives, and have specialty pectin or no added commercial pectin at all.

Canning Blueberries

Home can your own blueberries to use later in baked goods or served over frozen treats. You can easily preserve blueberries in water. Or you can preserve blueberries using a sugar syrup. Canning the fruit in water may be ok if you don’t want to add extra sweetness to the fruit. Adding sugar syrup will help fruit maintain its flavor, color, and shape. The good news about using syrup is that you can adjust the sugar content from very light to very heavy. Learn how to make syrup for canning on the National Center for Food Preservation website.

Our FREE Printable Blueberry Canning Labels are available for jam & jelly. Also included are blank labels for you to handwrite your own text.

Blueberry Jams & Preserves

It’s hard to beat traditional blueberry jam on biscuits or rolls! I also like to stir a spoon into my yogurt, oatmeal, or add to ice cream  (to make it “healthier”, lol!). But every once in a while, I like to dress up basic jam and add cardamon, vanilla bean, brown sugar, or other fruit to my blueberry jam.

• Blueberry Jam (uses ClearJel instead of pectin & low sugar or alternative sweeteners)
• Blueberry Jam (low sugar or honey & Pomona’s Pectin)
• Spiced Blueberry Jam (low sugar & no added pectin)
• Blueberry Honey Vanilla Jam (with honey, no added pectin)
• Blueberry-Maple Preserves (with pure maple syrup & Pomona’s Pectin)
• Honey Sweetened Blueberry Jam (with honey, no added pectin)
• Blueberry Lemon Jam (no added pectin)
• Blueberry Lime Tequila Jam (Low or No-Sugar Needed Ball flex pectin)
• Blueberry Lime Jam (with regular pectin)
• Peach Blueberry Jam (with regular pectin)
• Cherry Berry Jam (with honey and sugar with Low Sugar Pectin)
• Cherry Blueberry Jam (with powdered pectin)
• Cranberry Blueberry Jam (no added pectin)
• Blueberry Lavender Jam (low sugar & Pomona’s Pectin)
• Blueberry Rhubarb Jam

Freezer Jams:

• Blueberry Freezer Jam (Low or No-Sugar)
• Blue Moon Freezer Jam (low sugar or Splenda with Freezer Jam Pectin)
• Blueberry Cinnamon Freezer Jam
• Strawberry Blueberry Freezer Jam (with Instant Pectin) 

Blueberry Marmalades, Conserves, & Chutneys

• Cranberry Blueberry Conserve
• Blueberry Orange Marmalade (no added pectin)
• Lemon Blueberry Marmalade (with low sugar & Pomona’s Pectin)
• Blueberry Chutney (uses maple syrup)

Blueberry Jelly

It must be jelly cuz jam don’t shake like that! Jelly making (or eaten’) just ain’t my thing. I would rather have all the fruit pulp in a jar, but jelly does look awfully pretty all jarred up! Here are a handful of jelly recipes to try.

• Basic Blueberry Jelly (with powdered pectin)
• Bluebarb Raspberry Jelly (with liquid pectin)

Our FREE Printable Blueberry Canning Labels are blank so you can handwrite your own text for any berry good food you put up!

Blueberry Sauces, Syrups, Chutneys, & Butters

Because some times you want something different than jam! Butters are tasty on biscuits and syrup is lovely on pancakes. But how about some blueberry BBQ sauce? Now that IS different!

• Blueberry Butter
• Slow Cooker Blueberry Butter
• Cranberry Blueberry Fruit Butter (natural pectin using apples)

• Blueberry Syrup
• Blueberry Syrup (with honey & no added pectin)
• Blueberry Syrup (with honey or low sugar & Pomona’s Pectin)

• Blueberry Sauce
• No Sugar Blueberry Sauce with Huckleberry variation (uses maple syrup)
• Blueberry BBQ Sauce (uses molasses)
• Slightly Spicy Blueberry Barbecue Sauce (uses brown sugar)

Our Custom Kraft Apothecary Blueberry Canning Labels are perfect for pie filling, jam, jelly, or butter. Labels are customized and printed with your text for whatever blueberry goodness you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables.

Blueberry Pie Filling

Pie filling recipes requires regular (not instant) ClearJel and there is no substitute. ClearJel is a powder starch that produces an excellent consistency when canning. Other thickeners like cornstarch and flour clump and may interfere with heat being able to reach throughout the jar. ClearJel can be found at canning supply stores, some bulk food suppliers, or online. Avoid old recipes that call for flour or cornstarch for thickening as those are not approved for canning any more. Alternatively, you could preserve blueberries in syrup, then thicken with cornstarch after opening the jar.

Indulge in fresh blueberries from your markets now and can delicious Blueberry Lemon Pie Filling for the winter months. This filling can be used to create a luscious deep-dish blueberry pie, cute hand pies that are perfectly-sized for lunch boxes, or as a sweet layer for cream cheese bars. Canning blueberries is very easy and the results are out of this world.

Read our Blueberry Lemon Pie Filling Canning Recipe blog post & make a batch today!

More Pie Filling Recipes:

Blueberry Pie Filling  (with low sugar & Pomona’s Pectin)

Unique Blueberry Recipes for Cooks

• Blueberry Extract For Baking
• Blueberry Vinegar (refrigerator)
• Blueberry Basil Thyme Vinegar (for canning)
• Blueberry Herbal Vinegar (for canning)
• Gingery Pickled Blueberries

Download the FREE Printable Blueberry Canning Labels & Hang Tags

Shop for Blueberry Canning Labels on CanningCrafts.com

See our Canning Berries Pinterest Board for more berry recipes.

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For those unaware, Ball® and Bernadin® have the same parent company, Newell. They brand their canning jars and books differently in the US and Canada, but the content is the same. Ball is sold in the US and Bernadin is sold in Canada. So our Canadian readers can grab a copy of the New & Updated Bernadin Complete Book of Home Preserving.

I have collected several Ball canning books over the years. This one has 400 recipes for jam, fruit spreads, salsa, chutney, relish, condiments, pickles, and tomatoes. There were over 300 updates for the new release of this book. Updates were based on Ball’s “commitment to continuous improvement based on research by trusted experts”. So if you have the first published version of this book, it may be worth getting a new copy now. Canners refer to the Ball Book as “the Bible of home preserving” because of the wealth of information on canning safety. This content makes their book invaluable for novice canners. Expert tips for the experienced canner make it a staple in the home canning kitchen too.

Canning Safety

In the updated book you’ll find basic information on canning equipment (canners, jars, and lids). There's info on acidity and high-acid versus low-acid foods. Ball explains microorganisms, molds & yeasts, bacteria, and enzymes. You'll find step-by-step directions on how to use pressure canners and boiling-water baths. To ensure food safety, adherence to tested processing times is a must! You need to use the correct headspace when filling jars too. Clear illustrations show how to measure headspace and fill the canner. And finally, there are details on what to do “After Processing” (checking seals and storing jars).

When I first started canning two decades ago, my Dad would ask me if there was botulinum in the jars I had just gifted him. And since he asked a smart-aleck question, I’d give it right back to him by saying “I don’t know, I guess we’ll find out. Enjoy the salsa Dad!”  But seriously, canning safety is super important. Avoid old-fashioned canning methods like “inversion” or “open kettle” canning. Do not boil green beans for 3 hours instead of using a pressure canner (who has time for that anyway!?) And there are people who actually can their food in dish washers because their grandparents did. NO NO NOOOO! Stick to the tested methods in the New & Updated Ball Complete Book of Home Preserving. Stay safe folks!

Altitude

Low and High Altitude adjustment charts are in the book. Many people are unaware that they live at a high altitude. Living at a higher altitude affects home canning recipes, just as it does baking recipes. If you live at a high altitude, you’ll need to increase either your processing time or processing pressure. Most canning recipes state this info for elevations of 0 to 1,000 feet above sea level. If you aren’t sure what your elevation is, get more info from the National Center for Food Preservation. This Ball canning book does have a list of US cities with high-altitudes, but it is not a complete list of locations. So check resources online or call your local extension office if unsure.

My first time pressure canning tomato soup! Ooops!

Troubleshooting

And what about all those times when your canning doesn’t go well? Not that that ever happens! Nope, never. Ahhhhmm, to our “new to canning” readers, I am kidding. Even the most experienced canners will sometimes have issues. Sometimes a jar doesn’t seal. Or a jam or jelly doesn’t set properly. Liquid can be lost during processing. The list goes on and on… and that list is detailed in Ball’s “Home Canning Problem Solver” section. You’ll find common problems, causes, and prevention/solutions. And now I know that the black spots that can occur on the underside of lids is just from natural compounds in some foods (and is harmless). THANKS Ball!

How Much Produce Do I Need?

Wrapping up the book is a “Produce Purchase Guide”. Ever wonder how much produce you’ll need for a recipe? Not sure if you’ll need to buy 5 pounds of berries or 10 pounds of beets to fill your jars? Then this chapter is pretty sweet. Ball lists approximate weights and volume yields of common produce. The actual yield will vary some of course, but this guide will help get you started.

Review

I like the format of this updated book. The copy I have is hardback and spiral bound. That makes it easy to open and follow a recipe while busy in the kitchen. The book lays flat and doesn’t “flip” over when your hands are full, ha! The recipe pages are black and white with helpful tips for prepping fruits and veggies. There are sections of colored glamour photos throughout, but not photos of every recipe. I do like to see photos of finished recipes, so I wish more had been included.

So what’s in the book?

400 innovative & tested recipes! Choose from:

36 jams

24 jellies

15 salsas

17 relishes

51 pickle recipes

22 tomato recipes

+ fruit spreads, sauces, chutneys, & more!

Salsa

The vast majority of the book is for water-bath recipes. But fear not, it goes well beyond basic jams! The Salsa, Relish, & Chutney chapter is loaded with recipes that I’m looking forward to trying. The Summer Salsa on page 202 sounds great! My usual salsa consists of the standard issue tomatoes, pepper, and onion mix. But this Summer Salsa recipe include peaches, pears, mint, honey, and balsamic vinegar. Doesn’t that sound great (and unique)?

Vinegars

There is a chapter for making and canning vinegar. We’ve done recipes on our blog for Herb & Flavor Infused Vinegars and Violet Flower Vinegar before. But these Ball recipes include fruit that is smashed up, mixed with vinegar, then covered and stored for 1-4 weeks. It’s kept in a cool dark place and stirred every few days. You then taste it weekly until you achieve your desired taste. The Blueberry Basil Vinegar on page 272 is the first recipe I’m going to try in the updated book. A recipe variation calls for adding fresh whole blueberries to the final vinegar before canning. Each recipe shows you how to can the vinegar so it’s shelf stable. Then Ball shows you what to add to the opened jars to make a lovely salad dressing. You’ll end up with a dressing that is lower in calories. Plus you can avoid all the extra junk that goes into many store bought stuff. 

Carrot Cake Jam

Jams & Spreads

Jams are one of the first recipes many new canners put up. There are classic recipes like Strawberry Jam and Apple Pie in a Jar. And then there are unique recipes like Black Forest Macaroon Jam and Carrot Cake Jam which we adapted for our blog (both reader favorites)! In the Soft Spreads chapter, the Cranberry Carrot Conserve would make a nice companion recipe. It sounds a little more fruity than the carrot jam recipe.

Something I have never tried canning before is kiwi. Ball has a Kiwi Daiquiri Jam recipe on page 33 that sounds great. And since kiwi is available year-round, you can make it any time. It will be nice to have a greenish jar on the shelf that doesn’t contain pickles!

And speaking of pickles…

There are over 50 pickle recipes in this book! That’s a lot of pickles. Now, if I could only grow cucumbers (without squirrels eating them). Sigh. But hey, the New & Updated Ball Complete Book of Home Preserving has recipes for pickled fruit and other veggies too. Pickled plums, cantaloupe, and pineapple pickles, oh my! Dilled carrots, mustard beans, and eggplant pickles too! NOPE, sorry Ball, eggplant is gross! But you-all might love eggplant pickles! Eggplants a-plenty! Just not for me.

I have been wanting to brew my own kombucha for some time. I put it off because I get overwhelmed reading directions for making it. But the Ball book has clear directions for fermenting your own kombucha. I can barely wait to freak my husband out with that wet pancake SCOBY.

There is a recipe for Mixed Mustard Pickles that I want to try. I have always wanted to make mustard pickles, but most recipes I see use flour or cornstarch for thickening. Those ingredients are not always approved ingredients for canning (unless a recipe has specifically been lab-tested for safety using them*). This updated Ball recipe calls for ClearJel® for thickening (it is optional for the recipe). ClearJel does not break down or clump during the canning process. It will not interfere with the heat penetration during canning either.

* NOTE: To be clear, there are lab-tested canning recipes that use flour or cornstarch for the thickening agent. Older Ball recipes may have used these ingredients too. This newer recipe has moved to ClearJel instead. So I will give that a try!

At the end of the Pickles chapter, there is a “Pickle Problem Solver” chart. Ball explains all the various ways your pickles can turn out, well, not so well! Cloudy or pink pickling liquid, ick!  Discoloration or shriveling, eww! Bitter, soggy, or settlement on the bottom of the jar, ugh! They give you the cause, prevention, and solution to those issues. Ball also explains why garlic may turn green.  I have personal experience with garlic turning green, so there’s no need for alarm folks!

Zesty Peach BBQ Sauce 

Condiments

Condiments! YES! Are other canners as intrigued by condiment recipes as I am? Every year I threaten my husband that I WILL can ketchup. But every year I get stingy with my homegrown tomatoes. Homemade ketchup takes quite a few tomatoes to make. The Tomato Ketchup recipe on page 252 calls for 24 pounds of tomatoes and yields 7 pints. And it takes a bit of time to cook down too. I wonder if my husband doesn’t want me to use tomatoes on anything except his beloved salsa?!

The Victorian Barbecue Sauce on page 256 uses rhubarb, raisins, onion, sugar and spices. RHUBARB! In a BBQ SAUCE! I’ve now made this BBQ Sauce several times now. It is super tasty on chicken. My neighbor gives me loads of rhubarb every summer, so now I have something different than butters to can. You can read our blog post for the Rhubarb BBQ Sauce canning recipe.

And if the Zesty Peach BBQ recipe looks familiar, that’s because we did an adaptation of it for our blog. Not only is the taste of this sauce fantastic, but the color is amazing too. Either of these two fruity barbecue sauces would be a standout at your next cookout.

Pressure Canning

The pressure canning section is pretty slim. It goes over canning basic and plain vegetables, seafood, meat, poultry, and stocks. There are several soup recipes including a Beef Stew with Vegetables that we’ve done an adaptation of on our blog. There are traditional recipes for chili, spaghetti sauce with meat, and beef in wine sauce. I wish there were more pressure canning recipes! But these basic recipes are great for beginners. You can always can a basic veggie, then incorporate it into a casserole recipe once you open a jar.

Tomatoes

The New & Updated Ball Complete Book of Home Preserving has a chapter on canning tomatoes. They show you how to process basic tomatoes, sauce, and juice in both a water bath and a pressure canner. That’s handy for comparison’s sake. Pressure canning tomato juice is faster than using a water bath, but not every one has a pressure canner. You’ll learn how to acidify tomatoes for safe canning too. Home-canned tomatoes need acidified regardless if they are water-bathed or pressure canned. Besides the basics, there are recipes for pizza sauce, creole and chicken wing sauces, and stewed tomatoes with vegetables.

The Moroccan Spiced Tomato Sauce on page 368 sounds interesting. It calls for savory toasted spices and brown sugar, yum! Ball suggests it is good with grilled meat, fish, or used as a dip for pita or breadsticks. It sounds like it may be tasty on corn chips as well. I will add this recipe to my “Must Try List.”

Speaking of which, do you all mark your recipe books with post it notes for everything you’re going to try? That’s the first thing I do when I crack open a canning book for the first time. I’ll look for unique recipes that I haven’t tried or seen before. If I stumble upon a produce sale, I will thumb to my pre-marked recipes.

Go to the publisher’s website to see where you can buy the book!

https://robertrose.ca/catalogue/ball-complete-book-of-home-preserving-3/

https://robertrose.ca/catalogue/bernardin-complete-book-of-home-preserving/

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Onions are a staple in my garden because they’re a staple in my kitchen. Who doesn’t find themselves starting dinner each night by reaching for an onion? When you grow them in the garden, in addition to harvesting the flavorful bulbs, you get a bonus crop all spring - the green onion tops. 

Those leaves of spring onions are edible long before the bulbs are big enough to harvest and can be used fresh or dried in a variety of ways. One of my new favorite ways to preserve and use them is by making a green spring onion powder.

To clarify, I am referring to the large green foliage on bulbing onions. Those tall, hollow, dark green stalks that grow on red, white, or yellow onions as you are waiting patiently for the bulbs to get big enough to harvest. The smaller versions - scallions - are delicious but are milder and may not provide enough foliage to make this powder.

An onion scape on candy yellow onions.

Taming the Onion Patch

This past spring I had a little patch of candy yellow onions that I planted from transplants in March which I had bought from the organic farm up the road. Onions grow slowly so by May, the bulbs were still too small to harvest, but the green tops were lush and flavorful!

Harvested onion scapes can be dehydrated along with the leaves to grind into green onion powder. When scapes aren’t harvested, the plant will direct energy into flower production rather than to the bulbs.

By then they'd started putting on a few scapes too. Scapes are what will become flowers if you let them keep growing. I needed to trim the scapes anyway so the plant's energy wouldn’t get diverted away from the bulbs and directed into supporting those flowers.  

Both the scapes and fresh leaves are edible. Plus those big green tops were bending, breaking, and getting so top-heavy they were pulling the onions over and threatening to uproot them right out of the soil. 

A basket full of freshly harvested onion leaves destined to become green onion powder.

Preserving The Garden

I decided those onions needed a haircut, which resulted in a basket of greens that I couldn't use up fast enough fresh. I still had a whole salad spinner full of green onion tops from another recent trimming.  So I decided to dehydrate this batch and turn them into onion powder.  When I have extra of anything from the garden, I try to find a way to preserve it, and most times, that's through dehydrating. 

If you grow onions or have access to them fresh from a local source, follow the simple directions below to make a beautiful, flavorful onion powder for your kitchen spice collection

What You'll Need for Green Onion Powder

Lots of onion foliage from your garden, local farm or farmer's market

Dehydrator or oven

Blender, food processor, or spice grinder

A jar and labels

Chopped spring onion greens pieces on a dehydrator tray for drying and preparation to turn into green onion powder.

Turning Onion Greens into Onion Powder

First, trim the tops and scapes from the spring onions. Besides harvesting delicious edible onion greens to preserve, this onion “haircut” has an added benefit. If the green tops are too heavy and causing your onions to fall over, trimming them will help keep your onion bulbs upright. Just don't cut them all off.  I stay in the top 1/3 of the plant so the onion bulb still has its foliage to help it grow and continue photosynthesis. 

Dried pieces of spring onion leaves. When dried slowly at a low temperature, they retain their vibrant green color and flavor.

Once trimmed, chop the onion greens into pieces and place them along with any scapes harvested on dehydrator trays and spread out evenly. Place the trays into the dehydrator and allow the onions to dry on a very low setting until crisp.  Drying them at a low heat helps ensure you keep that beautiful green color and fresh flavor. I start at around 100 degrees F and let it run for a full day, or overnight if I am drying them late in the day or evening. 

Don't have a dehydrator?  Try drying them in your oven on a cookie sheet at the lowest temperature it has. Before I splurged on a dehydrator I used my oven to dry many herbs and spices.

When the onion pieces are crispy and not bendy, use a food processor, blender, or spice/coffee grinder to turn the pieces into powder. The pieces should be dry enough that they break down easily and evenly in the blender.  If you have any stubborn pieces that just won’t break down, you can remove those from the powder.

Decorate storage jars with CanningCrafts’ Foodie’s Delight labels and Apothecary Collection.

Storing The Finished Powder

Store the onion powder in an airtight jar with a label that contains the date and contents. For a special touch, I use small herbal jars and labels to store the onion powder in my homemade spice collection. Or I give as gifts to friends and family members who appreciate homemade seasonings. CanningCrafts’ Foodie’s Delight labels and Apothecary Collection are my go-to for my homegrown seasoning.

Alternatively, you can store the pieces whole in an airtight jar and rehydrate them later in soups, broth, chile, etc., or save them to process into a small batch of powder later when you are ready to use.

Decorate storage jars with CanningCrafts’ Foodie’s Delight labels.

Culinary Uses for Homegrown Onion Powder

Now that you have your own homemade onion powder in your kitchen, let’s explore ways to use it.

This vibrant green spring onion powder is perfect for flavoring just about anything savory! Sprinkle it onto roasted or steamed veggies, use it on salads or in salad dressings, season mashed and baked potatoes, grilled meat, tacos, lasagna, chicken salad, cottage cheese, deviled eggs, pizza, and more. 

You can also use green onion powder combined with other herbs or spices to craft your own customized herb blends and rubs. That green onion flavor is much more delicious than the white store bought onion powder and adds a special zing to whatever you’re making.

Onions can be started from seed indoors in seed trays to transplant in the garden in the fall in warmer climates and spring in cooler climates.

Growing Your Own Onions

It doesn’t get any better than crafting a homemade seasoning using what you’ve grown right outside your back door. To grow onions, you can start with seeds, young transplants, or sets. You can direct sow onion seeds straight in the ground or raise your own transplants by starting the seeds indoors under grow lights. 

Transplants can also be purchased and that’s how I grew my candy yellow onions last year, but many folks prefer using onion sets. Those are like batches of baby bulbs that began growing last year. They're a hit for home gardeners and easy to find in the spring at local garden centers and big box stores. 

Onions focus on growing their leaves in cooler months, then switch to making bulbs when it gets warmer. In a cooler environment with cold winters, plant them in spring. In warmer regions, try planting in fall to harvest the following spring.

The shoulders of a candy yellow onion bulb above the soil. This one is just about ready to harvest.

Pick the Perfect Onion Type for Your Area

The type of onion you choose to grow depends on where you live. For the South, go for short-day onions; in the North, long-day ones work best. There are also day-neutral onions, which will do well anywhere.

Short-day and long-day onions make bulbs based on daylight hours, so choose onions that match your location. If you're sourcing your sets or plants from a nearby garden center, they should have what works for your area. But if you're buying seeds or sets online, it's a good idea to double-check for that in the variety’s description.

Preserve What you Grow

Onions are such an easy and near-effortless crop for the home garden, but not everyone thinks of using or preserving the green foliage and scapes.  

Crafting and using your own onion powder is a fun and rewarding way to use up those extra onion leaves. It’s also a flavorful and visually attractive addition to any kitchen spice collection. Give it a try next time you grow onions!

Shop for herb & spice jar labels in our shop.

Read our blog post on How to Make Cold-Smoked Chili Powder

Read our blog post on How to Harvest & Eat Carrot Greens

Read our other blog post about how to Grow an Herbal Tea Garden.

Read our other blog post about how to Grow and Create Your Own Italian Seasoning Blend.

Read our other blog post on how to make Flavor Infused Vinegar and get our FREE Printable Hang Tags.

Read our other blog post on Growing Cilantro for Coriander.

Looking for more info on growing, drying, & cooking with herbs? Follow our Herb Gardening Tips & Recipes Pinterest Board.

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Have you made green onion powder before? If so, what is your favorite way to use it in the kitchen? Let us know in the comments below.

If you’re a tea lover and also an herb gardener, it only makes sense to take your passion to the next level and grow your own herbs for tea. Years ago when I first fell in love with growing herbs, every herb I grew was to use in cooking. I also enjoyed sipping hot herbal teas, especially in the fall and winter. So at some point in my gardening journey, I started using my own homegrown herbs for herbal teas and infusions instead of just spice blends. That sparked a lifelong interest in learning more about herbs and growing as many as I could fit into my garden.  

A basket of dried calendula blossoms, dried peppermint, and fresh lavender.

Imagine stepping outside into your own backyard and plucking fresh herbs to create your very own herbal tea blend. With a tea garden, you can cultivate a wide variety of herbs and plants that are perfect for brewing delicious and aromatic teas. In this article, we will explore the joy of growing your own tea herbs in your garden, selecting what herbs to grow, using them in tea infusions, and harvesting and drying them for future use. 

Benefits of Growing Your Own Tea Herbs

Growing your own tea herbs offers a multitude of benefits that go beyond the pleasure of sipping a freshly brewed cup of tea. Here are some of the advantages I’ve discovered over the years:

• Quality and Freshness: When you grow your own tea herbs, you have complete control over the quality and freshness of the ingredients you use. You can ensure that your herbs are free from pesticides, chemicals, and other harmful substances, resulting in a healthier and more flavorful tea.
• Cost-Effective: Purchasing herbal teas or even just fresh or dried herbs from the store can add up over time. By growing your own tea herbs, you can save money and enjoy an endless supply of fresh ingredients right at your fingertips.
• Sustainability: By cultivating your own tea garden, you contribute to a more sustainable lifestyle. You reduce your carbon footprint by eliminating the need for transportation and packaging associated with store-bought teas.
• Connection with Nature: Gardening is a wonderful way to connect with nature and experience the satisfaction of nurturing and harvesting your own plants. As an added bonus, when herbs flower, they bring in a myriad of pollinators. Mint flower is a favorite of bees and beneficial wasps in my garden.
• Customization and Creativity: Growing your own tea herbs allows you to experiment with different flavors and create unique blends tailored to your preferences. By growing herbs from seed, you’ll be able to grow varieties that you’d never be able to find at your local big box store or gardening center. You can combine herbs to enhance taste, aroma, and even therapeutic properties, giving you endless possibilities for creating your perfect cup of tea.

Decorate your herbal collection jars with Custom Apothecary Labels or Herb Labels from CanningCrafts.

Choosing the Right Herbs for Your Tea Garden

When it comes to selecting herbs for your tea garden, the options are vast and it helps to research the flavors, energetics, actions, and side effects of different herbs. But nothing beats growing and experiencing them first hand, so experiment and don’t be afraid to try different herbs. Here are a few herbs that I grow in my garden for tea:

• Lemon Balm: Lemon balm, with its soothing lemony scent, is a must-have herb for any tea garden. Besides being delicious, it is known for its calming properties and is often used to relieve stress and promote relaxation.
  
• Peppermint: Peppermint is a refreshing and invigorating herb that adds a delightful minty flavor to your tea. It is used to aid in digestion, soothe headaches, and provide a cooling sensation. It’s an herb I use for a mild tummy ache.
  
• Chamomile: Chamomile is renowned for its calming and sleep-inducing properties. It has a gentle, floral taste and is often used to promote relaxation and reduce anxiety. I find that it smells and tastes a bit like apples with a hint of honey. It’s a must-grow in my garden and luckily reseeds every year.
  
• Lavender: Lavender not only adds a beautiful aroma to your tea but also offers calming and mood-lifting effects. It is often used to alleviate stress and support restful sleep.
  
• Nettle: Nettle is a nutrient-rich herb that is packed with vitamins and minerals. It is known for its detoxifying properties and is commonly used to support healthy skin, hair, and nails. Be sure to use gloves when harvesting the stinging variety of nettle. Allowing the nettles to wilt slightly takes some of the bite out of its needles.
  
• Rosemary: Choosing a favorite herb is kind of like picking a favorite kid, but rosemary is definitely my most-loved herb. Shhh, don’t tell the others! It adds a fragrant and slightly pine-like flavor to your tea. It is known for its cognitive-enhancing properties and is believed to improve memory and focus. It’s one of my favorite herbs to grow for both tea and cooking, and it’s just so beautiful when it flowers.
  
• Tulsi Basil: Also known as holy basil, Tulsi is a favorite herb in my tea garden. There are lots of varieties of Tulsi basil but the one I grow from seed is a powerful, sweet aromatic called Temperate Tulsi (Ocimum africanum). In my climate it self-seeds every year and is so delicious I even add it to my morning smoothies. 
  

That’s a good short list of herbs anyone can easily grow to get started with a tea garden. As time goes on, you may be inspired to try others and to start herbs from seed. I’ve grown and experimented with other herbs over the years such as valerian root, mugwort, lemon verbena, sage, and mullein to name a few.

Remember to choose herbs that thrive in your specific climate and growing conditions. Consider factors such as sunlight, soil type, and water requirements when selecting herbs for your tea garden.

Peppermint growing in the garden

Essential Tips for Successful Herb Gardening

To ensure the success of your tea garden, it's important to follow some essential tips for herb gardening. Keep in mind that many of the common herbs we grow are from the Mediterranean region. They grow well in full sun, well-drained soil, and dry summers but not too dry. Here are some key guidelines to keep in mind:

• Choose the Right Location: Most herbs thrive in full sun, so select a location in your garden that receives at least six hours of direct sunlight each day. Ensure that the soil is well-draining to prevent waterlogged roots.
  
• Prepare the Soil: Before planting your herbs, prepare the soil by removing any weeds or debris. Add organic matter such as compost or well-rotted manure to enrich the soil and improve drainage.
  
• Provide Adequate Water: Herbs generally prefer slightly dry conditions, so be careful not to overwater them. Water the plants deeply but infrequently, allowing the soil to dry out slightly between waterings.
  
• Mulch and Weed Regularly: Mulch is my secret gardening weapon in the hot climate where I grow. Mulching around your herbs helps retain moisture in the soil, suppress weeds, and keep soil temperature cool in summer. 
  
• Prune and Harvest Regularly: Herbs love to be pruned! Regular pruning and harvesting promotes healthy growth and prevents your herbs from becoming overgrown. Pinch off the tips of the plants to encourage bushier growth, and harvest leaves and flowers as needed.
  
• Amend Your Soil: Many herbs are perennial or reseed so they come back year after year in the same location. Pay attention to the health of your soil, adding organic nutrients from sources like compost as needed to maintain soil fertility and prevent nutrient depletion. However, I have found that most herbs don’t need (or like) to be fertilized often but I do top dress with compost once or twice a year to add nitrogen and other nutrients back to the soil. 
  

By following these essential tips, you'll create an optimal environment for your tea herbs to flourish and provide you with an abundant harvest.

Lavender flowers in the garden

How to Plant and Care for Tea Herbs

Now that you've selected your preferred tea herbs and prepared your garden, it's time to learn how to plant and care for them. Here's a step-by-step guide to help you get started:

• Start from Seeds or Seedlings: You can either start your tea herbs from seeds or purchase seedlings from a local nursery. Although I prefer to start as many plants as I can from seed, some herbs such as rosemary grow very slowly. I am fortunate to have an organic farm nearby where I source some of my herb seedlings. I’ve also had luck ordering herb plants online from trusted sources like Strictly Medicinals. Follow the instructions on the seed packet or consult the nursery for specific growing guidelines.
  
• Prepare the Planting Holes: Dig small holes in the soil, spacing them according to the recommended distance for each herb. Gently loosen the roots of the seedlings before placing them in the holes.
  
• Plant at the Right Depth: Ensure that you plant the herbs at the same depth they were growing in their containers. Backfill the soil around the planting hole and lightly press the soil around the seedlings.
  
• Water Thoroughly: After planting, water the herbs thoroughly to settle the soil and provide moisture to the roots. Be careful not to overwater, as excessive moisture can lead to root rot. If growing in containers like pots, grow bags, or whisky barrels, you may need to water more frequently in hot dry conditions.
  
• Provide Support if Needed: Some herbs, such as lavender or taller varieties of mint, may require support to prevent them from falling over. Insert small stakes or plant supports near the base of the herbs to provide stability.
  
• Monitor and Maintain: Regularly monitor your tea herbs for signs of pests, diseases, overwatering, or nutrient deficiencies. Remove any damaged or diseased leaves and provide appropriate care. 
  

One note about pests: It’s no fun to walk out to the garden one morning and see a beloved herb plant being eaten by a caterpillar. However, keep in mind that many herbs serve as host plants for butterflies. I learned this years ago when I found caterpillars had just about eaten every leaf on my parsley plant. But with further research, I learned that they were the larva of Papilio polyxenes, the black swallowtail butterfly. I would later discover that their host plants also include fennel, dill, angelica, carrots, parsnips and others in the Apiaceae family. 

Because I’m an ecological gardener, I garden in partnership with nature and recognize that all life in the garden is part of a balanced food web and ecosystem. My solution is to plant extra herbs for the caterpillars and to always check all leaves for eggs or newly hatched caterpillars before harvesting. 

Basket of freshly harvested chamomile flower to be dried for tea.

Harvesting and Drying Your Tea Herbs

When we think of herbal tea, we often associate it with dried plants because that’s how you buy them at the store. That makes sense because they can be preserved longer that way. However, with a tea herb garden right outside your back door, you have the option to use fresh herbs all during the growing season.  

But if you want to harvest, preserve, and store herbs for use later when the garden is dormant, the key to preserving the flavors and therapeutic properties of your tea herbs lies in proper harvesting and drying techniques. Drying herbs also allow you to give a homegrown herbal tea blend as a gift. Here's how to harvest and dry your herbs for future use:

• Choose the Right Time: Harvest your tea herbs in the morning, after the dew has evaporated but before the heat of the day. This is when the essential oils are at their peak concentration.
  
• Use Clean Tools: Use clean pruning shears or scissors to cut the herbs. This helps prevent the spread of diseases and ensures a clean cut that promotes healthy regrowth.
  
• Harvest Selectively: Harvest the leaves and flowers of your herbs, leaving some behind for continued growth. I always try to avoid harvesting more than one-third of the plant at a time to maintain its vitality. I cut the tips above a growing node to promote a bushier growth pattern.
  
• Dry the Herbs: There are several methods for drying herbs, including air drying, using a dehydrator or oven on the lowest temperature, or creating a drying rack. Choose the method that works best for you and your available resources. 
  
• Air Drying: Bundle small bunches of herbs together and hang them upside down in a cool, well-ventilated area. Ensure that the bundles are not too large, as this can hinder airflow and lead to mold or spoilage. This is my favorite method of drying herbs. Especially those that dry quickly. 
  
• Dehydrator Drying: I like the dehydrator for faster drying of herbs that hold more moisture in their leaves. If you have a dehydrator, spread the herbs in a single layer on the trays and set the temperature to the appropriate setting for that herb. Follow the manufacturer's instructions for drying times. As a rule, I dry on a low setting for all herbs to retain their flavor and color. 
  
• Drying Rack: Create a drying rack by laying the herbs on a clean surface, such as a mesh screen or paper towels, in a warm, dry area. Turn the herbs occasionally to ensure even drying.
  
• Store Properly: Once the herbs are completely dry, they will break or crumble rather than bend. Remove any stems or debris and store them in airtight containers, such as glass jars or resealable bags. Keep the containers in a cool, dark place to maintain the herbs' quality and potency. Be sure to label with the herb’s name and date of storage.
  

By harvesting and drying your tea herbs correctly, you can enjoy their flavors and benefits throughout the year, even when the growing season has ended.

Decorate your herbal collection jars with Custom Apothecary Labels, Custom Market Blend Labels, or Herb Labels from CanningCrafts.

Creating Your Own Herbal Tea Blends

Now that you have a collection of dried tea herbs, it's time to get creative and start blending your own herbal teas. Here are some tips to help you create unique and flavorful tea blends:

• Start with a Base Herb: Choose a base herb that will form the foundation of your blend. This herb will provide the main flavor and characteristics of your tea. Examples of base herbs include chamomile, peppermint, or nettle.
  
• Add Supporting Herbs: Experiment with different combinations of supporting herbs to enhance the flavor and therapeutic properties of your tea. Consider herbs such as lemon balm, lavender, or rosemary to add complexity and depth.
  
• Balance the Flavors: Pay attention to the balance of flavors in your blend. Some herbs may have strong flavors, while others are more subtle. Adjust the ratios of each herb until you achieve the desired taste.
  
• Consider Therapeutic Effects: Take into account the therapeutic effects of the herbs you include in your blend. For example, if you're looking for a calming tea, consider adding chamomile or lavender. If you want an energizing blend, include herbs such as peppermint or rosemary. Also, keep in mind that herbs in high doses can have side effects. If you’re pregnant or taking any medications that could have interactions, be sure to research the constituents of any herbs you plan to use.
  
• Experiment with Complementary Ingredients: Don't be afraid to get creative and add complementary ingredients to your tea blends. Consider adding dried citrus peels, spices like cinnamon or ginger, or even edible flowers for visual appeal.
  
• Document Your Recipes: As you create different tea blends, make sure to document your recipes. Note down the ratios of each herb, brewing instructions, and any additional ingredients. This will help you replicate your favorite blends in the future.
  

Remember, the beauty of blending your own herbal teas lies in the ability to customize and experiment. Don't be afraid to try new combinations and trust your taste buds to guide you towards creating unique and delightful flavors.

Celestial tea strainer from Mountain Rose Herbs with dried chamomile blossoms.

How to Use Your Homegrown Tea Herbs

Now that you have your tea herbs and blends ready, here are three ways to infuse them to create herbal tea. 

Hot Water Infusion

• In a pot or kettle, bring water to a boil.
• Place herbs in a mug or teapot loose or using a mesh tea ball.
• Pour hot water over the herbs once the water stops boiling.
• Cover the infusion to trap the herb’s volatile oils.
• Steep for 5 or 10 minutes or overnight if you’re making a stronger dose infusion.
• If using loose leaves, filter the tea with a tea strainer pressing down on the plant material with the back of a spoon to get all the liquid out.
  

Herbal Iced Tea

• Steep 2 tablespoons of your herbal tea blend in a few cups of hot water 
• Once steeped, strain the tea and add sweetener to taste stirring until dissolved.
• Let it cool to room temperature, pour the tea into a pitcher, and refrigerate until chilled.
• Serve over ice and garnish with fresh lemon or lime slices, if desired.

Jar of solar brewed tea.

Solar Infusion

• Add your herbs to a glass quart jar and fill with cold water.
• Place the lid on tight and set the jar in a sunny spot in your garden for several hours.
• Use a tea strainer to filter the herbal infusion into your favorite cup.
• Squeeze out as much liquid as you can from the plant material by pressing down on the herbs with a spoon.

Those are just a few ways you can create herbal tea with your homegrown herbs. And besides the typical infusion in water, there are lots of other uses for homegrown tea herbs. Branch out into infusing herbs into vinegar, honey, and simple syrups to use as extra herbal additions to teas. Let your imagination guide you as you explore the endless possibilities of homegrown herbal teas in foods, drinks, and self-care rituals. 

A note on safety: Be sure to use clean equipment and filtered or boiled water to reduce the chances of bacterial growth or contamination. For any herbal tea infusion, it is recommended to consume within 24 hours and store your tea in the refrigerator. 

Press ‘N Brew tea bags from Mountain Rose Herbs with dried calendula flower.

Gifting Customized Blends

What better way to give the gift of your garden than a tea you made from herbs you cultivated. Simply gather your favorite dried tea herbs, whether it’s soothing chamomile, refreshing peppermint, or fragrant lavender, and pack them into press and brew tea bags. Seal them shut with a hot iron, and you have the perfect homemade tea bags.

To make it even more special, package your tea bags in a jar or gift basket along with a mug and some locally sourced raw honey for an extra touch of sweetness. Alternatively, you can make your favorite blend of herbs, skip the tea bags, and store the herbs in a mason or pantry jar with a cute label. Decorate your herbal collection jars with Custom Apothecary Labels, Custom Market Blend Labels, or Herb Labels from CanningCrafts. Gift with a charming tea strainer or vintage tea ball they can use to infuse the herbs. 

Decorate your herbal collection jars with Custom Apothecary Labels, Custom Market Blend Labels, or Herb Labels from CanningCrafts.

From Garden to Cup

Creating your own herbal tea blends with the herbs you grow allows you to experience the joy of connecting with nature and the plants themselves.  With these tips and techniques you can savor the flavors of freshly brewed tea, and reap the therapeutic benefits of the plants you grew in your own garden. So, roll up your sleeves, dig your hands into the soil, and experience the magic of growing herbal tea in your own backyard.

Shop for herb & spice jar labels in our shop.

Read our other blog post about how to Grow and Create Your Own Italian Seasoning Blend.

Read our other blog post on how to make Flavor Infused Vinegar and get our FREE Printable Hang Tags.

Read our other blog post on Growing Cilantro for Coriander.

Read our blog post on How to Make Green Onion Powder

Looking for more info on growing, drying, & cooking with herbs? Follow our Herb Gardening Tips & Recipes Pinterest Board.

Sign up for our newsletter to get free printables, gardening tips, herb gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

Do you have an herb garden? What are your favorite herbs to grow and use? Do you make your own tea blends?

Shelling Peas

I’m not a huge fan of peas, but my husband is. I figured if I grew a small batch of peas, that would replace a few bags of frozen store bought peas. I wanted to purchase the same pea variety I planted the year before last. While I like testing new varieties, I felt I was pretty darn successful with my first year planting peas. So I wanted to stick with what worked. But, I waited too long to buy. Womp womp.

Two seasons ago I planted a shelling variety called Maxigolt. Pea pods are around 3-4 inches with 6-8 peas per pod. I got my garden in late that year, yet I still had a great harvest of peas. And I only planted a small pea patch too! The patch was about 2’ x 3’, so that certainly looked small. Yet I got three harvests of peas that totaled a few cups each time.

Maxigolt Shelling Peas

It turns out garden fresh peas taste really amazing!!! They are so much better than frozen peas (which are oodles better than faded and smooshy tin can peas). So I was looking forward to planting Maxigolt again last year. BUT that variety was SOLD OUT online from many of my usual online vendors. I did find a few in stock on a couple of other websites, but the cost was really high for the seed count.

So last year I planted a new variety called PLS 595. Wow, what a non-sexy name! This is an organic variety that has Afila-type vines. These type of vines produce many tendrils with fewer leaves. The plants do not need a trellis, they will trellis themselves as they grow. The lack of leaves is supposed to make them easier to harvest since the peas are easier to locate. This variety gets to be 4 - 4 1/2” with 10 to 11 peas in each pod. It’s resistant to Fusarium wilt races 1 and 2 and powdery mildew. It has intermediate resistance to downy mildew too. While Maxigolt did really well for me, it did get some mildew on it. While it was a trellis variety with many leaves, although it wasn’t too difficult to harvest at all.

Vining Peas Versus Afila-type Peas

Above is a photo showing a vining pea on the left (Maxigolt) versus an Afilia-Type variety on the right (PLS 595). The vining peas require a trellis for support (there are some short-vining varieties that do fine without a trellis though). The leaves hide the peas a little, so it’s always possible to miss a few pods when you harvest.

The afilia-type peas grow with far fewer leaves. There are a massive amount of tendrils that cling together. So while it’s easier to see the peas, I didn’t think they were easier to harvest. I had to really dig into massive clumps of clingy, matted tendrils to pick the peas. No big deal really. And while the peas didn’t need a trellis, they eventually did lean over in my garden. So they don’t grow completely straight upright.

Peas are cool weather crops, so you can sow in early spring and fall. Even though I’m traditionally an impatient gardener who likes to get everything in all at once, I succession planted my peas last year. I planted a patch once a week for a month. The theory here was that I would extend my pea harvest. But I was honestly a bit surprised to see that many of my peas still came on at the same time!! Perhaps doing 2 plantings spaced 2 weeks apart would’ve been better.

Tomatoes

My tomato varieties from Johnny’s Selected Seeds are Blush, Juliet, Grandero Plum, Black Krim, Sungold Cherry. I have planted all of these varieties before with great success. I got a new variety this year called Tasmanian Chocolate. And as usual, I will plant a mix of determinate and indeterminate varieties.

Blush Artisan Tomato

Blush is a yellow-red marbled Artisan grape tomato. It has a fruity taste great for snacking. It’s an indeterminate variety that’s prolific like other vining grape tomato plants. The skin on this variety is a little thinner, and my tomatoes last year were cracking some . I began harvesting them earlier before the skins split, so problem solved, duh! Since the skin is so thin, they worked really well roasted and made into skillet sauces pureed with an immersion blender. I did initially try to peel them by blanching the skins. Since the skins were so thin, it was hard to remove them without getting a lot of flesh off too. BUT, since I don’t waste anything, I dried the skins in my dehydrator to make tomato powder. Win!

Juliet (left) and Blush (right). Most of my yellow Blush tomatoes grew a little longer. The Juliet tomatoes range a little in size and shape. Some can be a little blocky, but most are standard grape tomato shape.

Juliet is a highly sought after hybrid variety because it is so disease resistant. While I love to plant heirloom tomatoes, it’s always nice to have a few backup hybrids that can really churn out the fruit! This plant can get 12-18 tomatoes per cluster, wow! These roma style tomatoes also have a long shelf life (several weeks & longer). Last season this plant was incredibly prolific in my garden. I was actually overrun by the tomatoes. How overrun? Well, don’t even think of harvesting them in your scooped up t-shirt. Forgetaboutit! Every time I harvested, I came in with a 2 gallon bucket filled up. And that was just from a few plants. Every few days. For the entire season. Even into the fall I still had a massive amount left on the plants. I picked a big tub of green tomatoes that eventually ripened weeks later. I experience NO cracking with this variety either.

Both Juliet & Blush are great roasted. Slice in half or roast whole with the skins on. It’s easy to pinch the skins off after they cool down. Save the skins to dry for tomato powder. Alternatively, you can roast with the skins on, then use an immersion blender to make skillet sauce. You can also remove the skins with a food strainer (then save the skins to make tomato & seeds for tomato powder too).

So why on earth would you save all the tomato skin? Well, waste not, want not for starters! While the skins are often tossed out, they are great to dehydrate and grind up for tomato powder. You would be surprised how much powder you can get in a season’s worth of ‘maters. Last season I got 1.5 quarts of tomato powder. I saved the skins for each canning project, then dehydrated along the way. It doesn’t take long to dry thin skins in a dehydrator. And you can even dry and grind up the seed and pulp too. I use a mini food processor to chop up. Then I put them in my coffee & spice grinder to make into a powder. If you have a high-powered processor, lucky you, you can powder those skins faster than me!

I use the powder to thicken sauces and add an extra tomato zing to side dishes. It’s also great added to various spice mixes and salad dressings. And you know those irritating cooking recipes that call for 1 tablespoon of tomato paste? Now I can just reconstitute some powder to make a small amount of tomato paste. That means no partially filled cans in my fridge or freezer. Woot! 

I guess I didn’t have a photo of just Granadero Plum. But you can probably pick it out on this tray… it’s the one that looks like a standard plum ‘mater! The other varieties are Mushroom Basket, Dark Galaxy & Black Krim.

Granadero Plum is a great hybrid variety for sauces. It is thick skinned without a ton of juice or seeds. It’s pretty resistant to disease such as blossom end rot, powdery mildew, and multiple wilts. I’ve planted this variety many seasons, and plants are always loaded with fruit. Its yield is like many other paste, plum, and roma varieties. It is a determine bush variety, so it won’t grow as out of control as some varieties. You know the ones I’m talking about. The vining plants where you have to build new supports onto already tall supports. And the plant still reaches up into the sun and curves around your entire garden. We call ‘em Tomato Monsters round these parts!

Sungold Cherry produces tasty little orangish fruit. While it yields a hefty amount of fruit like many cherry varieties, the TASTE is the sweetest I’ve ever had. It’s an indeterminate vining plant, so be prepared for it to take over your garden! Plan your trellis and supports carefully, ha! Otherwise you will end up with one of those Tomato Monsters I mentioned earlier. I discovered this plant by accident years ago. I’m sure I would’ve gotten around to trying an orange cherry at some point. But this was an accidental purchase, the result of grabbing the “wrong” plant at the garden center. I don’t tend to buy plants locally now and instead grow my own from seeds. That way I can try more unique varieties. But Sungold Cherry should be easily found in many garden centers since it is such a star performer.

Black Krim is my all-time favorite heirloom tomato. I fully endorse this variety! If you’re nervous about planting black tomatoes, don’t be. First off, Krim doesn’t look nearly as black as Black Beauty or other purple varieties. It’s a darker red with hints of green. This variety holds up well in wet weather. It can get some minor scarring, but I’ve never had large cracks even when it’s super wet out. The scarring I see often is concentric circles going around the top portion of the fruit. It’s actually quite pretty. The scars on my fruit have never been very deep. So I often won’t even pare out the scars when slicing for sandwiches. My Krim plants are usually loaded with fruit.

Black Krim doesn’t seem to cat face as much for me. But when it does cat face, boy howdy is it EPIC. Do you all see ZIGGY in the pic on the left? If I do, I’m sure someone else out there does too!!

Carbon heirloom black tomato.

Last year, I tried a different heirloom black tomato called Carbon. It didn’t do as well for me compared to Black Krim, so I won’t plant again this year. The taste was comparable to other black tomatoes, rich and meaty. I did harvest a few whoppers. But the plants were not as prolific as Krim. It’s an indeterminate, but my plants were smaller and less crazy compared to what I’m used to. That shouldn’t be a bad thing. It’s nice to have a mix of determinate and indeterminate varieties. Especially if you lack the trellis and cage supports! Not to mention the time involved for keep vining varieties under control.

And that leads me to the reason I chose a new variety this season. Tasmanian Chocolate is a determinate, open-pollinated tomato variety. Since I have so many sprawling varieties to plant this year, I wanted to choose a smaller tomato with less of a garden footprint. This was developed as part of the Dwarf Tomato Project and only needs a standard cage support. It’s suited for patios and even container growing as well. It looks like it will make a great slicing tomato.

Be sure to read our other blog posts on tomatoes to increase your yield in the garden (and the kitchen).

Grow Prolific Tomatoes Using Japanese Rings Staking Method

Trench Planting Tomatoes for Epic Root Growth & Strong Plants

Banana Peel Fertilizers for the Garden (great for tomatoes)

Read all of our Tomato Blog Posts

With a bumper crop of tomatoes comes a slew of canning recipes to try! I always put up multiple batches of salsa. Last year I had so many tomatoes that I got to try a bunch of new recipes. I canned tomato soup and pizza sauce for the first time. In total, I preserved about 100 jars of just tomato products. A banner year! Checkout my Tomato Canning Recipe roundup that includes the BEST SALSA RECIPE EVER (the one I make every year). Plus the blog post has FREE PRINTABLE canning labels & hang tags to decorate your canned goodies.

Rainbow Carrot Mix. This is all the same carrot variety that produces different color variations.

Carrots

Rainbow is my favorite pelleted seed carrot variety that I plant yearly. This is actually a single carrot variety that has color variations of orange and yellow. So it will mature uniformly unlike colored carrot mixes created using several different varieties. Most of the mixes I’ve tried in the past have resulted in 95% orange carrots. Bummer. So when I found this mix, I got excited. When grown in containers, carrots can grow long and straight.

The photo above shows pelleted seed versus regular carrot seeds. They have a coating around them which make tiny seeds easier to see and handle. 

If you want to plant carrots faster and easier, look into Pelleted Carrot Seeds. This photo above shows pelleted seed versus regular carrot seeds. Pelleted seeds have a white coating around them which makes tiny seeds easier to see and handle. Yeah, I’m looking at you, carrot seeds! When I plant pelleted carrot seed, I place the seeds evenly spaced 1.5" apart on the soil surface. Then I push the seed down into the soil with my finger about 1/4" deep. Pelleted seeds also work well in mechanical planters because they are less likely to jam. With regular carrot seed, you would sprinkle seed onto the soil and barely cover or not cover at all. If spaced properly, you do not usually need to thin seedlings from pelleted seed. SO again, this is a big time saver in the long run. 

According to seed distributors, pelleted seed has a shortened seed shelf life. So it’s recommended to use the pelleted seeds in the first growing year. However, I once had leftover pelleted seed, so I planted them the following year as a test. I planted them a little closer together in case the germination was low. I was surprised to see that I had at least an 85% germination rate though. WOOT! 

You can buy pelleted seeds for lettuce, carrots, flowers, and more. I've found that Johnny's Selected Seeds has the largest selection of pelleted carrot seeds.

Want to grow perfect carrots? Read our blog post:

Planting Carrots in Containers with Homemade Potting Soil Recipe

Lettuce

I usually have multiple packs of lettuce leftover from one season to the next. It’s great to plant a mixed variety perfect for salads. This year I’m adding a new Romaine called Chalupa. And yes, I did pick it out because of the name. Who the heck wouldn’t?

Watermelon

This will be my first time intentionally planting watermelon. I went with the old timey fav Sugar Baby. My husband is not thrilled about this. He thinks it will take over the yard and garden. Like, what watermelon plant ever did that?!?

Broccoli

I only planted broccoli once in the past. My impression of it was that it was so much smaller than heads that I got from the store. But, so what? I guess. I’m going to try again with two varieties. Imperial is a heat tolerant variety. Happy Rich is a MINI Broccoli variety. It produces jumbo-sized florets that look like small heads of broccoli. There will be many side shoots to harvest regularly for a continued production.

Staro Chives

I planted a standard issue garden nursery chive last year. It was a thin-leaved plant that I dehydrated into pretty small pieces. This Staro Chive variety is supposed to have much thicker leaves. So I think that will make for a more spectacular baked potato topping!

Swiss Chard

I’ve grown Barese Swiss Chard several seasons now. It’s a compact dwarf variety that is supposed to mature a little earlier than others. BUT, in my experience, that has NEVER happened. Swiss Chard is slow to grow, but worth it. The stems of Barese are more flattened compared to most chard varieties (which are shaped more like celery). So this makes the stems easier and quicker to clean. The leaves are more smooth than most varieties too. So that makes them easier to wash off as well.

That fancy garden marker is made out of an old canning lid and coat hanger. You can get a DIY Garden Marker Tutorial on our blog to make some. Then hop onto our Printable Garden Markers post to print a full set of vegetable labels for your garden. Get labels for tomatoes, carrots, chard, beans & more!   

Pole Beans

Fortex Pole Beans grow up to 11” long. They are also long and straight beans and still remain tender once they get big. And of course they are stringless (there’s nothing nastier than getting tough strings in beans)! I have grown this variety multiple seasons. It’s a popular variety, so I try to order early before seed sells out.

Grow your own food! Get gardening tips, canning recipes & food preservation tips. Follow our Grow It, Can It, Eat It Pinterest Board.

Shop for canning labels to decorate your homegrown and canned food!

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Have you planned your garden or started your seeds yet? If so, what are you planting? We’d love to hear from you in the comments below!

Browse the recipe list below for some of our favorite recipes that use maple syrup. Many of the jams and butters are canning recipes while others are to be refrigerated only. We also have plenty of dessert, meals, and snack recipes too!

Custom Traditional Maple Syrup Labels from CanningCrafts' Maple Syrup Label Collection

AND we designed these FREE Printable Maple Syrup Canning Labels & Hang Tags so you can decorate all of your bottles, jars, & even baked goods. There are multiple fun and colorful canning labels that you can handwrite text onto for your specific canned goods. We also include maple syrup labels for you to check off the color & taste of your home tapped syrup. The printable hang tags include a variety of designs with cute sayings.

Download the FREE Printable Maple Syrup Canning Labels & Hang Tags. 

Download the FREE Printable Maple Syrup Canning Labels & Hang Tags. 

Download the FREE Printable Maple Syrup Canning Labels & Hang Tags. 

If you’re looking for ways to cook healthier, try replacing sugar for maple syrup. Naturally Sweet Food in Jars is a great book with specially-crafted canning recipes sweetened with maple, honey, agave & more. Souly Rested also has a Maple Syrup for Sugar Substitution Chart & Tips for Baking with Maple Syrup.

Here are some amazing maple syrup recipes to try!

Maple Syrup Jams, Butters, Dips, & Sauces

• Maple Bourbon Bacon Jam  (Refrigerator Recipe)
• Maple Apple Butter (Waterbath Canning Recipe)
• Maple Bourbon Apple Butter (Waterbath Canning Recipe)
• Maple Applesauce (Waterbath Canning Recipe)
• Apple Maple Cider Sauce (Waterbath Canning Recipe)
• Maple Pumpkin Butter  (Refrigerator or Freezer Recipe)
• Maple Bacon Dip  (Refrigerator Recipe)
• Maple Bacon Jam (Refrigerator Recipe)
• Blueberry-Maple Preserves (Low Sugar Canning Recipe with Pomona’s Pectin)
• Maple-Vanilla-Peach Jam (Low Sugar Canning Recipe with Pomona’s Pectin)
• Caramelized Onion-Maple Jam (Low Sugar Canning Recipe with Pomona’s Pectin)
• Strawberry Maple Jam (Low Pectin Canning Recipe)
• Raspberry Maple Jam (Waterbath Canning Recipe)
• Honey Maple Fig Jam (No Pectin Waterbath Canning Recipe)
• Spiced Cranberry Sauce with Orange and Ginger (Refrigerator Recipe)
• Maple Bourbon Barbecue Sauce (Refrigerator Recipe)
• Honey Maple Cranberry Sauce (Waterbath Canning Recipe)
• Strawberry Maple Smooch (Waterbath Canning Recipe)
• Peach Maple Pecan Conserve (Low Pectin Waterbath Canning Recipe)
• Blackberry Vinaigrette (Refrigerator Recipe)
• Maple-Balsamic Vinaigrette   (Refrigerator Recipe)
• Maple Pickled Jalapeños (Waterbath Canning Recipe)
• Quick Pickled Red Onions (Refrigerator Recipe)

Download the FREE Printable Maple Syrup Canning Labels & Hang Tags. 

Maple Syrup, Cream, Sugar, & Candy

• How to Make Vanilla Maple Syrup (Refrigerator Recipe)
• How to Make Homemade Maple Cream (Refrigerator Recipe)
• How to Make Maple Sugar
• How to Make Maple Candy

Our FREE Printable Maple Syrup Canning Labels & Hang Tags also include maple syrup labels for you to check off the color & taste of your home tapped syrup.

Maple Syrup Meals

Maple Roasted Carrots with Carrot Greens

Carrot greens add a pretty touch to roasted vegetables or soups. If I have fresh carrot greens on hand, I’ll use them in any dish that calls for parsley. Chopped carrot greens make these maple roasted carrots look rustic. You can use dried carrot greens or other herbs instead. Get our Maple Roasted Carrots recipe & a tutorial on how to harvest and eat them in other recipes.

• Maple Glazed Bacon Wrapped Roasted Carrots
• Maple Soy Glazed Chicken Thighs
• One Pan Maple Mustard Chicken and Potatoes
• Baked Teriyaki Salmon
• Maple Glazed Kale with Red Onion
• Maple Lime Chicken (Gluten Free & Paleo)
• Chipotle Maple Grilled Chicken
• Maple Glazed Squash
• Sticky Maple and Bourbon Pork Ribs

Maple Syrup Desserts & Snacks

Chocolate Peanut Butter Banana Granola

My Chocolate Peanut Butter Banana Granola has less sugar and contains healthier ingredients (oats, maple syrup, coconut oil, flax & pepitas). I created this recipe to reduce my husband’s obsession with sugary store-bought granola. It’s much less sweet and crafted with healthier ingredients. You can adjust the sweetness to your own taste. See our blog post for this granola recipe.

• Maple Oatmeal Bread
• Maple Syrup Bars
• Maple, Brown Sugar and Cinnamon Overnight Oats
• Soft Maple Cinnamon Sugar Cookie with Cream Cheese Maple Glaze
• Crock Pot Maple Pumpkin Spice Chex Mix
• Best Coconut Flour Chocolate Chunk Bars
• 20 Minute Almond Berry Sorbet
• Healthy Carrot Cake Oatmeal Cookies
• Chocolate Maple Torte

Dress your “portable” nut bars up with Custom Kraft Market Blend Canning Labels. Design comes in 6 colors, so labels can be mixed and matched for different bar varieties.

Fruit & Nut Bar Recipe with Maple Syrup

Want a healthy homemade snack bar without all the added sugars found in store-bought brands? Our Fruit & Nut Bar recipe uses pure maple syrup for the natural sweetener. Bars are loaded with healthy ingredients: nuts, seeds, coconut, dried fruit, & spices. You can also add protein powder for an extra boost! Get our Fruit & Nut Bar recipe.

No Bake Chocolate Peanut Butter Balls (print the recipe card)

This no-bake granola ball recipe uses healthy maple syrup and add-ins of your choice. Try different dried fruits or chopped nuts. I use a Chocolate Cacao Green Powder from Garden of Life but you can use regular cocoa powder instead. If you think the bee pollen is odd, you may omit that. Bee pollen alone has a slight floral taste and neat chewy texture. I use bee pollen as a vitamin supplement. It boosts the immune system and includes energy-enhancing nutrients (carbohydrates, protein & B vitamins). 

Ingredients:

• 3 to 3.5 cups old-fashioned rolled oats 
• 1 cup natural peanut butter (I make my own peanut butter with unsalted dry roasted peanuts and no added sweeteners)
• 3/4 cup pure maple syrup
• 1/3 cup dried fruit, chopped (I use dried cranberries or cherries)
• 1 tablespoon chocolate protein powder (or cocoa powder)
• 1 tablespoon cacao nibs
• Optional: 1 tablespoon bee pollen

Directions:

1. Mix peanut butter and maple syrup together in a large bowl. If needed, slightly warm the ingredients so it’s easier to stir. 
2. Add the chopped dried fruit, cacao nibs, and optional bee pollen. Stir well.
3. Stir in oats with chocolate cacao powder. Start with 3 cups of oats and add additional oats if the mixture is too sticky to roll. I almost always use 3.5 cups. 
4. Roll into 1.5 inch balls and store in airtight container.

Notes: I find it’s much easier to roll into balls instead of making bars. If you want bars instead, press the mixture into a pan lined with wax paper. Allow to cool and firm up a bit in the fridge. Lift the cooled bars out of the pan, and cut into bars. You can wrap the bars in wax paper for easy transport. 

Sometimes I use a combo of maple syrup and raw honey. I think it’s way too sweet with all honey, so I add 1/4 cup raw honey and 1/2 cup pure maple syrup. The mixture is a little stickier with honey. You may need to add more oats so it’s not too sticky to roll.

Get creative with your mix-in ingredients! Try coconut, nuts or seeds, mini chocolate chips, or ground flax seed. Or try cinnamon and dried apple instead of chocolate powder and cacao nibs. Now, if you want to ruin your no-bake balls, you can add nasty raisins. Raisins ruin just about everything in my opinion. But hey, make this recipe YOURS!  

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Maple Syrup Drinks

• Slow Cooker Maple Pumpkin Spice Latte
• Maple Syrup Vinegar Soda
• Maple Pecan Latte
• Maple Affogato
• Old-Fashioned Hot Spiced Apple Cider
• Maple Mocktail – Non-Alcoholic Cocktail

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What are your favorite ways to use maple syrup? Do you have any special recipes? Let us know in the comments below :)

While it’s super important to follow canning recipes for safety reasons, there is more freedom when making refrigerator pickles. That’s because the end product is not meant to be shelf stable — it’s meant for the fridge! You can create your own mix by using a Master Brine recipe. Ball Canning has guidelines for making easy refrigerator pickles in The All New Ball Book of Canning and Preserving. They offer up several different pickle recipes where you can choose your own veggies and seasonings. Their recipes use a master brine solution of vinegar, water, sugar, and pickling salt. Then you add the seasonings and vegetables of your choice for their recipe combination suggestions. My favorite refrigerator pickles are based on Ball’s Mexican Fridge Pickles recipe. It’s a great recipe to make at the end of the growing season so you can use up green tomatoes.

I will present my variation of Ball’s Mediterranean Refrigerator Pickle recipe below, but I will also note some of their original suggestions in parenthesis. Basically, I hate peppers and things that are too spicy, so I limit or omit those from my recipe. And I substitute some of the other vegetables as well. 

Mediterranean Refrigerator Pickles

Recipe adapted from “The All New Ball Book of Canning and Preserving”  ©2023 CanningCrafts

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Preservation method: Refrigerator (not shelf-stable!!!)

Difficulty level: Easy

Yield: Makes 1 quart jar OR 2 pint jars (recipe is adjustable for more jars, just make more brine!)

Master Brine Solution*:

• 2 cups of white wine vinegar (5% acidity) (Ball suggests you can use White Wine, Red Wine, or Balsamic Vinegar)
• 1 cup of water
• 2 tablespoons of sugar
• 1 tablespoon of pickling salt

*You may have leftover brine. Store in fridge and use for more pickles later.

This recipe calls for ripe cherry tomatoes. I LOVE Sungold cherry tomatoes for this recipe, but other varieties would work too.

Seasonings:

• 4 garlic cloves, crushed
• 2 tablespoons chopped basil and/or oregano
• 2 teaspoons citrus zest
• 1/4 teaspoon dried crushed red pepper flakes

(Ball suggests adding bay leaves, which I omit. I also use just a dash of the red pepper flakes since I don’t like things too spicy).

Vegetable Mix:

This recipe is flexible and can be adjusted for what you have left in your garden or what you prefer to eat. Mix and match as you wish, or make your own substitutions. Wash and peel your vegetables. Depending on the sizes of your veggies, you can leave them whole, halve, quarter, slice, or chop. Cherry tomatoes are best left whole, but you can expect for some of them to pop open after pickling.

Use approximately 2 pounds of vegetables total. Here is the veggie mix I use for my recipe:

• Zucchini, sliced 1/4” thick or cut into larger cubes
• Cherry Tomatoes, leave whole
• Button Mushrooms (leave whole or cut larger ones in half)
• Bell Peppers, sliced into strips (I use red, orange, or yellow peppers)
• Green Beans

(Ball suggests you can also add asparagus, radishes, chili peppers, or yucky cauliflower & eggplant. YUCK!)

NOTE: Many refrigerator pickles will last a long time in the fridge. But in my experience with THIS pickle mix, zucchini doesn’t hold up a long time. And while eggplant is super gross, and I refuse to ever ever ever eat it, I imagine it would get a little mushy over time as well. Zucchini and ripe cherry tomatoes will both go soft soon. The pickles will intensify in flavor the longer they sit. Plan to eat these pickles within a few months or adjust the veggie mix to avoid the mush! I have made my basic Mexican Fridge Pickle recipe and it is still good even after a year.

Prepare Your Jars

Prepare your master brine solution by combining the vinegar, water, sugar, and salt to a boil in a small stainless steel pot or enameled pan. Reduce heat and simmer 3 minutes, stirring until the sugar and salt are dissolved.

Tightly pack your chosen vegetables, crushed garlic cloves, chopped herbs, citrus zest, and red pepper flakes into a hot quart jar (or 2 pint jars). I like to randomly mix the veggies in the jar and sprinkle the chopped herbs throughout.

Pour hot Master Brine over vegetables to cover them. Use a bubbling tool or chopstick to remove air bubbles. Add more brine to cover if needed. Cover with a lid (since this is a non-shelf stable fridge recipe, I like to repurpose old, previously used lids. Do NOT use previously used lids for shelf stable canned goods).

Let jar stand an hour or until cooled at room temperature. Store cooled jar in refrigerator*. For best flavor, allow the jar to pickle in the fridge at least a week before eating. Pickles will become more flavorful over time.

*IMPORTANT: This is NOT a shelf stable product. The jar MAY seal itself, but it must be stored in a refrigerator.

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Shop for Pickle Canning Labels

Want MORE Pickle Recipes?

Try our Mexican Fridge Pickle recipe

Try our Lemon Lime Refrigerator Pickle Recipe

Get our Crispy Dill Pickle canning recipe

Get our Watermelon Rind Pickle Recipe

Follow our Fermented & Pickled Foods Pinterest Board for more recipes

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AND we designed these FREE Printable Strawberry Canning Labels & Hang Tags so you can decorate all of your berry-good looking jars! There are multiple fun and colorful canning labels that you can handwrite text onto for your specific canned goodies. We also include cute labels just for jam and jelly. The printable hang tags include a variety of designs with fun sayings.

Download the FREE Printable Strawberry Canning Labels & Hang Tags. 

Download the FREE Printable Strawberry Canning Labels & Hang Tags. 

When I can strawberries, I want to make sure I taste the natural strawberry flavor and not just added sugar. Now tastes vary, so perhaps some prefer jam that tastes like candy! Yet I gathered up some lower sugar strawberry canning recipes for this post as well as traditional recipes. I note which strawberry recipes use reduced sugar or substitutes like honey or maple syrup. Many traditional jam recipes have 6+ cups of sugar, so for those looking to cut back on added sugar, please give the lower sugar recipes a try. If you want to reduce sugar in jam, you can also use a low-sugar pectin. Pomona’s Pectin allows you to use even less sugar than other traditional low-sugar pectins.

Many canners think they need a ton of sugar to can jam. This is not true, although opinions differ for sure. How much sugar do you need to preserve fruit or retain the color of what’s in the jar? Instead of sugar, can you opt for natural sweeteners like honey and maple syrup instead (which are just sugars in a different form, yet more “healthy” options compared to refined sugar)? If so, what are the ratios of those ingredients to replace sugar?

One important thing to note is the shelf life of canned goods preserved without sugar (or with reduced sweeteners). Lower sugar jam options will have a much shorter shelf life after opening the jar. So once the jar is open and in the fridge, it may last a few weeks before it starts to go bad. Traditional high sugar jams will of course last much longer in the fridge, sometimes a year or more! You can expect to have the same shelf life for unopened jars, although there may be some discoloration with low or no-sugar varieties. Canning in smaller jars will allow you to use up opened low-sugar jams much faster before they spoil. I prefer small 4-oz jam jars.

4-oz mason jars are the perfect size for canning small batch jams with natural sweeteners. The jam should get used up long before it can spoil in the fridge after opening.

Here are a few good places to read more about reducing (or eliminating) additional added sugar in recipes.

• While sugar is not needed to can fruit, it helps improve flavor and color. Simply Canning has info on the downsides of canning without sugar. Once opened, a sugar-free or naturally sweetened jam will not last as long in the fridge, or it may become discolored on the shelf. The best solution for that in my opinion is to can in the smallest jars so you can use it up before it goes bad. I often can jam in 4-oz jars.
• Kathleen from Roots & Boots has a great article on how to can sugar and pectin free jam. She helps dispel some of the myths about canning without sugar.
• HealthyCanning also has an article on canning substitutes like Stevia or sucralose.
• The good news is that it is perfectly safe to use maple syrup or honey in place of sugar when canning. You can read more about how to substitute honey for sugar in recipes (honey can also replace other sweeteners). Swapping these natural sweeteners in place of sugar will change the taste of a recipe. Some recipes may work better using honey versus maple syrup. And while some recipes are created and tested using a specific sweetener, you can always experiment on your own too.
• Maple syrup can effect the taste of fruit. It’s best to use a light golden or amber syrup that has a more delicate taste so fruit isn’t overwhelmed with a maple syrup taste. Home Spun Seasonal Living has an article on how to use maple syrup in recipes in place of sugar.
• Naturally Sweet Food in Jars by Marisa McClellan has already tested canning recipes using natural sweeteners like honey, maple syrup, agave, fruit juice concentrate, & more. I highly recommend this book if you want to reduce refined sugar in canning recipes. And plus, all the hard work of testing recipes with sugar alternatives has been done for you!
• There are different pectins you can use that help reduce some of the sugar in jam recipes. SBCanning has a good rundown of these pectins for reduced sugar canning recipes.
• Even plain water may be used to can fruit, although a light sugar syrup may be a bit tastier.

Making Jam & Jelly Without Pectin

The National Center for Home Food Preservation has guidelines on making Jelly without Added Pectin & also making Jam without Added Pectin. If you don’t add pectin to canned jams, you can expect to have a softer set jam. I personally don’t find that to be an issue at all. It is also possible to remake and reprocess jelly that is too soft. On the other hand, you can also have jam & jelly that is too stiff! This can be the result of overcooking, adding too much pectin, or too little fruit, juice, or sugar. If a jam or jelly is too soft or stiff for your liking, you can always use the final product in a different way than intended. For instance, you can add to vinaigrette or meat glazes, oatmeal or smoothies, or ice cream toppings. Or you can just suck it up buttercup and eat that runny jam on biscuits still!

If you have runny jam, you can attempt to remake and reprocess it. Or, you can keep as-is and stir into oatmeal or serve on top of ice cream.

Problems with Final Jam & Jelly Products

The National Center for Home Food Preservation has a handy chart on common issues with canned jam and jelly. So if you are wondering why your jelly is cloudy or why there are crystals or bubbles in your final product, take a look at their chart!

NOW, on to some recipes! Again, I note which recipes are lower sugar, use sugar alternatives, and have specialty pectin or no added commercial pectin at all.

Strawberry Jams & Preserves

It’s hard to beat traditional strawberry jam on biscuits or rolls! I also like to stir a spoon into my yogurt, oatmeal, or add to ice cream and nut butter sandwiches. But every once in a while, I like to dress up basic jam and add vanilla bean, brown sugar, or other fruit to my strawberry jam.

Add our rustic Custom Apothecary Strawberry labels to your finished jam jars. Shop for matching canning labels in the Apothecary Canning Label Collection. 

Strawberry Jam with Natural Pectin Canning Recipe

Our Strawberry Jam recipe uses natural pectin in the form of granny smith apples and lemon. You make homemade applesauce “pectin” first, then you add it to your berries. It’s obviously a little more involved than using store-bought pectin, but the results are worth it. Plus you will have a more natural pectin. Our recipe also reduces the sugar a bit more than most traditional strawberry jam recipes. Get the strawberry jam canning recipe on our blog post and shop for Apothecary Strawberry Canning Labels in our shop.

Below are additional jam recipes. Some of these recipes are pectin-free. Since strawberries are pretty low in pectin, making a jam without pectin will yield a softer setting jam.

• Healthy Strawberry Jam (Refrigerator recipe with maple syrup & chia seeds)
• Sugar-Free Strawberry Jam (no sugar with Pomona’s Pectin)
• Low Sugar Strawberry Jam (low sugar with Pomona’s Pectin)
• Strawberry Jam Sweetened with Juice Concentrate (with Pomona’s Pectin)
• Honey Strawberry Jam Recipe with Chia Seeds (low sugar with honey, no pectin)
• Honey Sweetened Strawberry Jam (with honey, no pectin)
• Honey Sweetened Strawberry Vanilla Jam (with honey & Pomona’s Pectin)
• Honey Sweetened Strawberry Vanilla Jam (with small amount of honey & Pomona’s Pectin)
• Strawberry Freezer Jam (classic pectin freezer recipe)
• Strawberry Freezer Jam (with Liquid Pectin)
• Strawberry Maple Jam (with maple syrup & low-sugar pectin)
• Small Batch Strawberry Balsamic Jam (no pectin)
• Strawberry Basil Jam
• Strawberry Cardamom Jam (Refrigerator recipe with no pectin)

If you have handfuls of mixed berries, try making a fruit compote! You can sweeten with concentrated fruit juice and a splash of lemon juice so the berry taste really shines!

Strawberry Jams with Other Fruits & Vegetables

• Traditional Strawberry Rhubarb Jam
• Strawberry Rhubarb Jam (lower sugar but can be adjusted to taste, no pectin)
• Strawberry Rhubarb Lemon Jam (low sugar, no pectin)
• Low Sugar Strawberry Rhubarb Jam (low sugar with Pomona’s Pectin)
• Rhubarb Berry Jam (No-pectin refrigerator recipe with strawberries, blueberries, & powdered sugar)
• Strawberry Rose Hips Jam (no cooking, no pectin immersion blender recipe, optional raw honey)
• Strawberry Meyer Lemon Jam
• Small Batch Strawberry Fig Jam (no pectin)
• Strawberry Kiwi Jam (no pectin)
• Strawberry Kiwi Jam with Ginger (classic pectin)
• Tutti Fruiti Jam (no pectin, strawberry, blueberry, blackberry, & raspberry)
• Strawberry Plum Jam (no pectin)
• Strawberry Plum Rosemary Jam (low sugar with Pomona’s Pectin)
• Strawberry Ginger Jam (Ball flex pectin)
• Strawberry, Honey and Ginger Preserves (honey with Pomona’s Pectin)
• Strawberry-Banana Jam (honey with Pomona’s Pectin)
• Low Sugar Apricot Strawberry Jam (low sugar with Pomona’s Pectin)
• Pineapple-Strawberry Jam (low sugar or honey option with Pomona’s Pectin)
• Strawberry-Jalapeno Jam (low sugar with Pomona’s Pectin)
• Strawberry-Cranberry Jam (low sugar or honey option with Pomona’s Pectin)

• Honey Sweetened Mixed Fruit Compote (honey with mixed berries)

Our FREE Printable Strawberry Canning Labels are available for jam & jelly. Also included are blank labels for you to handwrite your own text.

Strawberry Jelly

It must be jelly cuz jam don’t shake like that! Jelly making (or eaten’) just ain’t my thing. I would rather have all the fruit pulp in a jar, but jelly does look awfully pretty all jarred up! Here are a handful of jelly recipes to try.

• Strawberry Jelly (uses Sure-Jell)
• Strawberry Rhubarb Jelly (pectin-free recipe uses gelatin jello)
• Strawberry Prosecco Jelly (low sugar with Pomona’s Pectin)
• Strawberry Pepper Jelly (refrigerator recipe with low-sugar pectin)

Strawberries

I have only canned whole strawberries a few times. They taste ok enough, but I prefer to freeze them whole instead of canning them. They get soft and the color pulls out of them once canned. But they seem to taste perfectly fine and work well in oatmeal. You can also add vanilla bean or spices to basic canned strawberries if you wish.

• Canning Whole Strawberries (no sugar & low sugar options)
• Fermented Strawberries with Honey (ferment & refrigerate)
• Pickled Strawberries (refrigerator recipe with honey)
• Quick Pickled Strawberries (refrigerator recipe with sugar)
• Spicy Pickled Strawberries (no sugar refrigerator recipe)

Strawberry Sauces, Syrups, Chutneys, & Butters

Because some times you want something different than jam! Butters are tasty on biscuits and syrup is lovely on pancakes. But how about some strawberry BBQ sauce or vinaigrette? Now that IS different!

• Strawberry Honey Butter (low sugar recipe uses sugar & honey)
• Strawberry Rhubarb Butter (honey or maple syrup)
• Strawberry Rhubarb Butter (lower sugar)
• Strawberry Hibiscus Butter
• Roasted Strawberry BBQ Sauce (not a canning recipe)
• Strawberry Salsa
• Fresh Strawberry Sauce (Low-sugar refrigerator recipe. You can use sugar, honey, or maple syrup to taste)
• Fermented Strawberry Rhubarb Chutney (ferment & refrigerate)
• Strawberry Syrup (lower sugar recipe)
• Strawberry Chutney
• Strawberry-Lemon Marmalade (low sugar with Pomona’s Pectin)
• Strawberry Vinaigrette Dressing

Our FREE Printable Strawberry Hang Tags are perfect for gift giving jars of jam, jelly, preserves, or butter!

Strawberry Pie Filling

The only strawberry pie I have ever eaten has come from Elby’s Big Boy (in some parts, Elby’s is called Frisch’s Big Boy). It is a tasty but heavily gelled and goopy pie. Not to mention super sweet. While I’ve never eaten homemade canned strawberry pie filling, I can only imagine it is far superior to anything in most restaurants. Strawberry pie filling requires thickening, but there are only a few thickeners approved by the USDA. Clear Jel seems to be a favorite for canners since it doesn’t clump. The non-instant Clear Jel (regular type Clear Jel) will withstand the canning process. Avoid old recipes that call for flour or cornstarch for thickening as those are not approved for canning any more. Alternatively, you could preserve strawberries in syrup, then thicken with cornstarch after opening the jar.

• Strawberry Pie Filling (uses Clear Jel)
• Strawberry Rhubarb Pie Filling (uses Clear Jel)

Drinks & Concentrates

Syrups and sodas and juice, oh my! Most of these recipes are for the refrigerator. The exception being a wonderful strawberry lemonade concentrate for canning.

• Fermented Strawberry Rhubarb Soda (ferment & refrigerate)
• Strawberry Lemonade Concentrate (canning recipe)
• Strawberry Rhubarb Lemonade (refrigerator recipe)
• Strawberry Kombucha (ferment & refrigerate)
• Strawberry Juice (optional minimal sugar used)
• Strawberry Simple Syrup (refrigerator recipe)

Download the FREE Printable Strawberry Canning Labels & Hang Tags. 

Shop all of our Strawberry Canning Labels on CanningCrafts.com

See our Canning Strawberries Pinterest Board for more strawberry recipes.

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So what’s the best way to maximize your dollars AND know exactly what is in your own food? Make as much of your food and snacks yourself, of course! Granola is one of the easiest foods to make. And it is so much healthier if you make it yourself and control the added sugars. My Chocolate Peanut Butter Banana Granola Recipe is loaded with healthy ingredients. If you don’t want a bowl of cereal, my No Bake Chocolate Peanut Butter Balls Recipe is just as easy to make (and it’s portable). Both recipes use pure maple syrup as the sweetener.

Dress your “portable” nut bars up with Custom Kraft Market Blend Canning Labels. Design comes in 6 colors, so labels can be mixed and matched for different bar varieties.

But what if you want a convenient snack bar that has a little more crunch and protein? You’re gonna need some nuts for that! And what if you desire something a little sweet, but not overpowering? Ah ha, you’re gonna need a bottle of maple syrup. And not that fake stuff that has high fructose corn syrup and artificial sweeteners in it. Ick!! PURE Maple Syrup is the way to go. Just read our blog post about Maple Syrup Health Benefits if you need convinced.

So back to those nut bars! The great thing about this recipe is that it’s flexible. You can add your own mix of nuts, seed, and fruits. Then you can add your own flavor spin with additional mix-ins like protein powder and spices. The main thing to keep in mind as you make your bars is the ratio of ingredients. As long as you keep the ratio of dry ingredients and syrup the same, the bars should turn out ok.

So what do you need to make these bars? I’ll list some options below and give you MY favorite recipe  later in the post.

PRINT THE RECIPE CARD for these tasty fruit & nut bars and read below for ingredient info.

Nuts (Unsalted, raw or toasted)

You can use a variety of nuts for these bars. The nuts can be raw or toasted. I prefer the taste of toasted nuts, although I purchase raw nuts and toast them myself for recipes. To toast nuts, add them to a skillet on medium-low heat. Toss them around every few minutes so they toast evenly and do not burn. I also only buy unsalted nuts. That way I can add salt to recipes later if needed. This nut bar recipe calls for a tiny amount of salt, but you can eliminate that if you have pre-salted nuts.

Important Note: This recipe calls for 1 1/3 cups of nuts. Measure your nuts FIRST. Then chop them coarsely. If you were to chop the nuts, then measure them, you would end up with too many nuts.

So which nuts to use? Dealer’s choice! Walnuts, pecans, and almonds share some of the same health benefits. Walnuts are a superstar of the nut world. They improve brain and heart health since they have high amounts of omega-3 fats. Walnuts are an anti-inflammatory food that help prevent cancer. Added bonus, they are great for weight management! Walnuts are full of fatty acids and some protein which help make you feel full, as are almonds. Two key nutrients in almonds, riboflavin and L-carnitine, help prevent cognitive decline. This makes them great for reducing the risk of dementia and Alzheimer’s disease. Pecans are also known to help reduce obesity due to their manganese, copper, and thiamine. Tree nuts can reduce blood pressure and decrease overall cardiac-related deaths. Nuts are one of the top cholesterol-lowering foods.

Seeds (Unsalted, raw or toasted)

So, are pepitas the same thing as pumpkin seeds? Technically, yes. But pepitas don't have a shell and are only found in certain pumpkin varieties (aka naked pumpkins). These crunchy green gems contain protein which is great for muscles. Their fiber supports a healthy digestive system. High in plant-based omega-3 and antioxidants, they can help lower inflammation and balance your diet. Pepitas are also packed with minerals! Phosphorus supports bone health, and zinc supports immune system health. 

Sunflower seeds are also an excellent addition to these nut bars. They are nutrient dense since they are low in calories. They are also loaded with micronutrients like vitamin E, thiamine, manganese and copper. Some studies have shown that sunflower seeds can help reduce heart disease risks, fight against cancer, support thyroid function, and balance blood sugar levels.

Sesame seeds are tiny little superstars as well! They are rich in essential nutrients, a good source of protein, fiber, and key minerals. Plus they may help lower cholesterol, reduce blood pressure, and balance hormones. They have up to 20% protein and 60% oil. So they are a high source of essential fatty acids and amino acids. Take note, some people are allergic to sesame seeds.

There are other seeds you can add to your bars as well such as flax, chia, or hemp. I usually don’t add these seeds to my bars just because I think they can make a mess when eaten. I mean, if you want to shower yourself in flying chia seeds as you eat, go ahead and add them to your bars!

Dried Fruit and Coconut

Important Note: This recipe calls for 1/3 cups of dried fruit (which can contain a mix of fruit and/or coconut). You’ll want to do the opposite of the nuts when measuring the fruit. Coarsely chop your dried fruits FIRST. Then measure them. 

I prefer to use unsweetened coconut chips (or flakes). Shredded coconut would also work. Sweetened coconut often has corn syrup and other additives, so I avoid it. I toast the coconut flakes along with the nuts. Since coconut is high in calories, I tend to only add a tablespoon or so to my bars. Coconut is one of the healthiest fruits around. They are nutrient rich, provide immediate energy, and aren’t readily stored as fat. Plus they have powerful antioxidants which help protect your cells from damage and disease.

Dried fruit can be a mix of cranberries, raisins, dates, apricots, cherries, apples or other options as well. Even though dried fruit can be healthy, you’ll want to make sure you choose the correct ones! Read the ingredient list! Choose dried fruits that are 100% natural without added sugar, oil, or the preservative sulphur dioxide. Added sugars may include juice, syrups, fructose, or sucrose. Or better yet, dehydrate your own fruit! Read our blog post on how to Dehydrate Fruit which is used in our DIY Instant Oatmeal Jars. Dried fruit is high in fiber, so it helps support your gut and digestion. Diets higher in fiber can also result in lower cholesterol and cardiovascular diseases. Dried fruits like cherries have many antioxidants to protect your cells from damage and disease. Raisins and dried berries are full of vitamins and minerals which help lower blood pressure among other health benefits. Apricots help support eye heart and vision health since they are high in beta-carotene.

Crisped Rice Cereal

You can use basic Rice Krispies type cereals or something fancier like whole grain brown rice crisps. I have used both plain and chocolate flavored cereal. Some store varieties are lightly sweetened or sugar free.

Spices and Protein Powder (optional)

The base recipe calls for 1/8 teaspoon of salt. You can eliminate this if you use salted nuts. I like to add vanilla bean paste to my bars. If you don’t have the paste, you can certainly use some vanilla extract. How much? Honestly, I never measure my vanilla or spices. I’m a vanilla dumper, no measuring spoon required! I make my own vanilla extract, so I feel less guilty if I use more than needed. You can read my blog post on How to Make Your Own Vanilla Extract. It’s super easy! Almond extract is also a great option, especially if paired with dried cherries.

Cinnamon is one of the most popular spices in the world. It’s high in antioxidants, helps relieve inflammation, improves heart health, and can help lower your risk of cancer. Research shows it can also reduce blood sugar levels, therefore it is considered one of the best foods for diabetics. And hey, I guess I should mention that it pairs well with nuts and fruit! Since it has a naturally sweet taste, you can often reduce the amount of sugar in recipes if you add cinnamon.

Protein Powder is a nice option to add an extra boost of nutrition to your nut bars. I like to use a scoop of Garden of Life Powders which are plant based protein (they also have grass-fed whey). Or you can try Powdered Bone Broth. Now, don’t let the thought of bone broth in nut bars turn you off! Powdered bone broth comes in vanilla, chocolate, and even salted caramel flavors. It won’t taste like chicken soup (although you can actually get chicken soup bone broth)! This stuff is rich in collagen so it helps support healthy joints, digestion, and skin. If you ever want to make healthy LIQUID bone broth, aka “Liquid Gold”, read our blog post How to Make Chicken Bone Broth in a Slow Cooker. But you’ll want to use that for your soup bowls, not these nut bars, HA!

And last but not least, the sweetener that glues all this goodness together. Drumroll please…

PURE Maple Syrup

Not artificial syrup! Why not? Have you tasted REAL maple syrup? It's amazing! PLUS, it isn't made with high fructose corn syrup and artificial ingredients. A great benefit of maple syrup is that it has a less adverse effect on blood sugar levels than processed sugar. It also contains several trace minerals. Zinc fights illness and improves immunity. Manganese helps with fat and carbohydrate metabolism and blood sugar regulation. Maple syrup contains higher levels of antioxidants. This makes it better for digestion than refined sugar products. You can substitute Raw honey in place of maple syrup. However, I’ve found that honey is stickier and can make the bars fall apart a bit more (and bars are stickier to hold of course)!

Dress your “portable” nut bars up with Custom Kraft Market Blend Canning Labels. Design comes in 6 colors, so labels can be mixed and matched for different bar varieties.

Fruit & Nut Bar Recipe

PRINT THE RECIPE CARD

You’ll need an 8 inch square baking pan, parchment paper, and ingredients below.

• 1 1/3 cups of unsalted nuts*. I use toasted almonds, pecans, and walnuts. Measure nuts first, then coarsely chop them.
• 1/3 cup dried fruit. I use cranberries or cherries with toasted coconut flakes. Coarsely chop dried fruit first, then measure.
• 1/4 cup crispy rice cereal
• 1/4 cup seeds. I use toasted pepitas and sunflower seeds within the mix. Then I sprinkle sesame seeds on top of the bars before baking.
• 1/4 cup PURE Maple Syrup
• 1/8 teaspoon salt (omit if you use salted nuts)
• Optional spices: Cinnamon or vanilla bean paste (or extract).
• Optional scoop of Vanilla Protein Powder or Powdered Bone Broth. (If you add powder, you may need a tad more liquid sweetener if the mixture becomes too dry. If too dry, the bars may not stick together well).

* Nuts and coconut can be raw or toasted. Toasting the nuts tends to really punch out the flavor. It only takes a few minutes, so I highly recommend toasting the nuts, coconut, and seeds for maximum flavor, yo! 

Substitutions: You can use raw honey or other sweeteners instead of maple syrup. In my experience honey makes the bars stickier and they fall apart a bit more. 

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Preheat oven to 325 degrees F.

Line an 8 inch square pan with parchment paper. Cut 2 strips of parchment paper and layer them in the pan. The paper will hang over the pan edges. You’ll be able to lift the final bars out of the pan by pulling up the parchment paper. If you don’t want to use parchment paper, you can try using a cooking spray or coconut oil on tinfoil. I have had the bars stick more if using tinfoil though.

Add nuts, dried fruit, and seeds to bowl.

Stir in the maple syrup, salt, optional spices & protein powders until coated.

Dump into prepared 8 inch square pan and press down evenly with the back of your spoon. Sprinkle with sesame seeds if desired. 

Bake 18 minutes at 325 degrees F. The bars will not look done. They will be soft.

Cool bars in the pan for about 15 minutes.

Once cool, fold the parchment paper overhang back onto the nut bars and press down firmly with your hands. This will help compress the bars so they hold together better.

Lift bars out of pan using the parchment paper overhang. Place on cutting board. Don’t remove parchment paper yet!

Cut bars into 8 equal sized pieces. Cool completely before removing from the parchment paper.

You can slide your knife under the bars to help scoop them off the paper more easily so they stay in one piece. If the bars are slightly falling apart, you can place them back in the pan and place in the fridge to firm up some more.

Store in airtight container layered with wax paper for up to 2 weeks. You can also store these in the refrigerator if you want. This may help the bars stay together more. If the weather is warm, sometimes the bars can fall apart a bit more.

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Want more Maple Syrup Recipes? See our other blog posts:

Maple Syrup Health Benefits and Recipes

Maple Roasted Carrots Recipe & Ways to Eat the Greens

Chocolate Peanut Butter Banana Granola Recipe

Do you tap and harvest your own Maple Syrup? Then Shop Our Custom Maple Syrup Labels to decorate your next batch!

Follow our Maple Syrup Tapping & Recipes Pinterest Board!

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Peas

Last year was the first time I planted shelling peas. I’m not a huge fan of peas, my husband is. And yet I’ve only planted sugar snap peas once many years ago. I suppose if I liked peas more, perhaps I would’ve grown them more often. And if my husband helped with the garden more, perhaps he would’ve had more peas planted for him! Yep, that’s how it works! Well last season I planted a shelling variety called Maxigolt. Pea pods are around 3-4 inches with 6-8 peas per pod. I got my garden in late, yet I still had a great harvest of peas. And I only planted a small pea patch too! The patch was about 2’ x 3’, so that certainly looked small. Yet I got three harvests of peas that totaled a few cups each time.

It turns out garden fresh peas taste really amazing!!! They were so much better than frozen peas (which are oodles better than faded and smooshy tin can peas). So I was excited to plant them again this year…. but Maxigolt was SOLD OUT online from many of my usual vendors. I did find a few in stock on a couple of other websites, but the cost was really high for the seed count.

So this year I will plant my leftover Maxigolt seeds (which is not many) along with a new variety called PLS 595. Wow, what a non-sexy name! This is an organic variety that has Afila-type vines. These type of vines produce fewer leaves with many tendrils, so the plants do not need a trellis (they will trellis themselves as they grow). The lack of leaves is supposed to make them easier to harvest since the peas are easier to locate too. This variety gets to be 4 - 4 1/2” with 10 to 11 peas in each pod. It’s resistant to Fusarium wilt races 1 and 2 and powdery mildew. It has intermediate resistance to downy mildew too. While Maxigolt did really well for me last year, it did get some mildew on it. It was also a trellis variety with many leaves, although it wasn’t too difficult to harvest at all.

Peas are cool weather crops, so I may try to sow in spring and fall. And even though I’m traditionally an impatient gardener who likes to get everything in all at once, I may try succession planting my spring peas. I have a larger plot of peas planned this year, so I will try planting a patch every week for a month. If this works well, it should extend my harvest quite a bit!

Pole Beans

A few seasons ago I planted Fortex Pole Beans. Regretfully they didn’t do well for me. But that was because they had a terrible beginning thanks to a pesky groundhog. So I’m trying them again this year. The small harvest I got from them years ago was wonderful. The beans grow up to 11” long. They are also long and straight beans and still remain tender once they get big. And of course they are stringless (there’s nothing nastier than getting tough strings in beans)!

Flowers & Gourds

I’m not a big flower person, but I usually plant Morning Glories and Zinnias. Nothing overly exotic or fancy. This year I saw Blue Queen Butterfly Pea and had to give it a try. This vine produces indigo-colored double blooms that can be used as natural food dye or cooked in tea, rice, or desserts. And much like Violets, the flowers have a magical color-changing property. Once steeped in hot water, the deep blue tea will turn purple with the addition of lemon juice. oooooh, magic! Just checkout our violet color-changing video!

For years I have wanted to plant Luffa Gourds. My grandpap used to plant Luffa when I was a kid which I thought was really neat. Most people grow them to harvest the inside sponge which is used as a natural dishcloth. I was surprised to read that the gourd is actually edible when young. Apparently they can be a substitute for zucchini (which I routinely fail at growing). Now, if this plant can go unnoticed by squash bugs, I’ll be in heaven!

If you’re interested in eating flowers, read our blog posts:

Wild Violet Recipes: Foraged Edible Flowers Taste Great!

Dandelion Recipes – if you can't beat them, EAT them!

Tomatoes

My new varieties from Baker Creek Seeds and Johnny’s Selected Seeds are Blush, Juliet, and Carbon tomatoes.

Blush is yellow-red marbled grape tomato with a fruity taste great for snacking. It’s an indeterminate variety, so it will hopefully be as prolific as other vining grape tomato plants. In the past when I’ve gotten overrun with cherry or grape tomatoes, I will roast them (skins on) to make pizza sauce. And if I’m sick of harvesting and cooking, I’ll pick green cherry or grape tomatoes to pickle them.

For several seasons I have attempted to buy Juliet seeds, but they were sold out. Luckily they were in stock this year at Johnny Seeds. I’ve read this is a highly sought after variety because it is so disease resistant. While I love to plant heirloom tomatoes, it’s always nice to have a few backup hybrids that can really churn out the fruit! This plant can get 12-18 tomatoes per cluster, wow! These roma style tomatoes also have a long shelf life.

After at least a decade of only planting Black Krim tomatoes, I decide to try a new black variety called Carbon. This variety resists cat-facing and cracking better than other black varieties. Black Krim is notorious for suffering those maladies along with scarring (which is actually very pretty since it is concentric scarring). So I will give this a try to see if it could possibly live up to Black Krim… which is my all-time favorite tomato!!

Black Krim tomato sliced (left), a perfect Krim tomato (top right), Black Krim with concentric scarring (bottom right)

Common Cat-Facing on Black Krim tomatoes. The left tomato looks like Ziggy, right? Right??? That’s not just me that sees it, right? :D

I will also plant several of the new varieties I had last year that did very well. Celebrity tomato was a highly prolific producer! The fruits were medium to large, all perfectly shaped, with no cracks or disease. I also planted Striped German, a yellow orange variety. This heirloom had some pretty massive tomatoes. There were some cracks and blemishes, but the insides were meaty and had a good taste.

Striped German (left) & Celebrity (right)

Be sure to read our other blog posts on tomatoes to increase your yield in the garden (and the kitchen).

Grow Prolific Tomatoes Using Japanese Rings Staking Method

Trench Planting Tomatoes for Epic Root Growth & Strong Plants

Banana Peel Fertilizers for the Garden (great for tomatoes)

Tomato Canning Recipes

Read all of our Tomato Blog Posts

Carrots

Rainbow is my favorite pelleted seed carrot variety that I plant yearly. This is actually a single carrot variety that has color variations of orange and yellow. So it will mature uniformly unlike colored carrot mixes created using several different varieties. Most of the mixes I’ve tried in the past have resulted in 95% orange carrots. Bummer. So when I found this mix, I got excited. When grown in containers, carrots can grow long and straight.

Rainbow Carrot Mix. Both photos are the same carrot variety, just different colors.

Last year we built a new carrot bed using salvaged boards from our old deck repair job. This was to replace the plastic carrot container we created many years ago. When we tried to move it off the deck, it cracked! So we needed a new carrot bed. And we just so happened to have some old wood boards laying around! If you’ve ever had issues growing carrots before, raised beds or containers with a DIY soil mix are a great solution. You can read my tips and tricks for growing carrots in containers in my past blog post.

This new carrot bed is the first thing my husband and I have ever “built”. I was quite proud of our accomplishment even though it is far from perfect. Tuna Fish Joe supervised our work and was NOT impressed.

It probably took us a thousand times longer to build than someone with real woodworking skills. I’m sure it would’ve been easier with new boards. But we made do with scraps we had! Some of the boards were bowed and the final box was not plumb. I lined the inside with thick heavy plastic to help extend the life of the boards and keep soil from leaking out of some of the gaps. I did a lasagna layer of sticks, leaves, compost, peat moss, and good soil on top. Last year’s carrot crop did well in the new bed.

Read our blog post:

Planting Carrots in Containers with Homemade Potting Soil Recipe

Lettuce

My new varieties from Baker Creek Seeds are Merlot and Cosmic Crimson Mix. Merlot is supposedly the darkest lettuce in existence, so it should have plenty of anthocyanin (antioxidant) content. It is wavy and crispy, has good bolt-resistance and cold tolerance. We’ll see about that! Once the weather turns hot, I’ve found “Bolt-resistant” varieties still bolt!

This Cosmic Crimson Lettuce Mix is a pelleted seed. If you’ve never planted pelleted seed before, I super endorse it! These seeds have a coating which makes them bigger, easier to see, handle and plant. Yeah, looking at you carrot and lettuce seed!!! This will be the first time I’ve planted pelleted lettuce seeds before. In the past I’ve only planted pelleted carrot seeds. Another big benefit to pelleted seed is that you can spend less time thinning your plants. Normally I sprinkle tiny seeds when planting. But it’s easier to space out pelleted seeds (so you’ll save seeds too). The coating also helps with germination and use in mechanical planting machines. The only downside I’ve read about pelleted seed is that it can shorten seed shelf life. So it’s recommended to use the seeds in the first growing year. I have used leftover pelleted seed the next year with lower germination rates.

I’m not sure what varieties are in this Cosmic Crimson lettuce mix. It looks like a basic mix of red and green romaine, flashy trout, and other frilly varieties. The downside to a pelleted lettuce mix is that I won’t get to see the ratio of light and dark seeds! It’ll be a complete surprise when they germinate. But I imagine it will taste like most lettuce mixes. The only time a mix tastes “different” is if it contains other “greens” like mesclun or arugula that can be more hot tasting.

The photo above shows pelleted seed versus regular carrot seeds. They have a coating around them which make tiny seeds easier to see and handle. 

Grow your own food! Get gardening tips, canning recipes & food preservation tips. Follow our Grow It, Can It, Eat It Pinterest Board.

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Have you planned your garden or started your seeds yet? If so, what are you planting? We’d love to hear from you in the comments below!

You can read the intros below for each individual recipe.

Download the Jams, Butter, & Pie Filling Canning Recipe Book.

Download the Pickles, Condiments, & Sauces Canning Recipe Book.

Download the Jams, Butter, & Pie Filling Canning Recipes

Apple Pie in a Jar

Making Apple Pie in a Jar is a fun canning project to do when the season begins to change and fresh, sweet apples are at their very best. These little jars are perfect hostess gifts, teacher appreciation, stocking stuffers, or for squirreling away for the colder months. Apple Pie in a Jar tastes like the very best apple filling and can also be topped on morning oats, waffles, pancakes, or Dutch babies. Drop into thumbprint cookies or stuff into hand pies. There are many sweet things you can do with this treat. Get our Apple Pie in a Jar canning recipe.

Jars shown with Custom Watercolor canning labels.

Apple Cider Butter

Our Apple Cider Butter is delicious served on English muffins, toast, or waffles. Stir a little into your morning oats or mix with yogurt and granola. One question I get a lot is “Does apple butter contain butter?” No, apple butter is a thick, fruit spread that has the luxurious and smooth consistency of butter. This spread is fall canning at its best. Apples are at their peak, folks are drawn to warm spices, and the season for gift giving is just around the corner. Get our Apple Cider Butter canning recipe.

Jars shown with Custom Watercolor Christmas canning labels.

Black Forest Macaroon Jam

Black Forest Cake is the classic holiday showpiece. Layers of chocolate cake soaked in kirsch, whipped cream icing, and beautiful sour cherries. This recipe recreates the flavors, adds sweet coconut, and preserves them in jars. This recipe makes the ideal holiday gifts for family, friends, and other special people in your life. Get our Black Forest Macaroon Jam canning recipe.

Blueberry Lemon Pie Filling

Indulge in fresh blueberries from your markets now and can delicious Blueberry Lemon Pie Filling for the winter months. This filling can be used to create a luscious deep-dish blueberry pie, cute hand pies that are perfectly-sized for lunch boxes, or as a sweet layer for cream cheese bars. Canning blueberries is very easy and the results are out of this world. Get our Blueberry Lemon Pie Filling canning recipe.

Carrot Cake Jam

Carrot cake lovers, what if you could preserve the warm, rich flavors of this delicious cake in a jar? Freshly shredded orange carrots, chopped apples, juicy pineapples, coconut, and nuts suspended in a lovely spiced jam. Make and can this today, and enjoy the sweet taste throughout the year. Serve on English muffins, with yogurt, pancakes, waffles, alongside cheese and crackers, or with vanilla ice cream. Get our Carrot Cake Jam canning recipe.

Jars shown with Custom Apothecary Christmas canning labels.

Christmas Jam

Holiday Jam is like Christmas in a jar with its gorgeous ruby red color and rich, warm spices. This jam makes festive hostess gifts or cute stocking stuffers. Serve with waffles, pancakes, cheese platters or alongside savory, holiday dinners. It’s just as delicious stirred into oatmeal or used as a seasonal  ice cream topping. Get our Christmas Jam canning recipe.

Honey Pear Jam

Have you made jam and wanted to use honey instead of white sugar as the sweetener? We have created a delicious pear jam that is sweetened with honey and laced with aromatic vanilla bean paste. Our recipe was developed using Pomona’s Universal Pectin which is available at many grocery stores or can be purchased online. This special pectin is unsweetened, preservative-free, and jells reliably with very low amounts of any sweetener. So this is a great pectin to try if you are looking to reduce the amount of sugar in your canned jams and jellies or if you want to try natural sweeteners instead. Get our Honey Pear Jam canning recipe.

Jars shown with Custom Apothecary Strawberry canning labels.

Strawberry Jam with Natural Pectin

Fresh strawberries are one of the first bright signs that warm and sunny weather is on its way. Eat strawberries out of hand or make and can the most luscious, ruby red jam. The recipe below uses natural pectin from fruits (instead of store-bought pectin) and we lowered the sugar by over one cup versus traditional strawberry jam. Get our Strawberry Jam canning recipe.

3 Citrus Vanilla Marmalade

Citrus hits its peak of flavor during the colder months therefore making it ideal for a cold-weather canning project. This citrus marmalade highlights oranges, grapefruits, and lemons while adding beauty and real flavor with whole vanilla beans. This citrus marmalade would make a great holiday gift. Use our free printable tags and labels to decorate your jars for gift-giving. Get our 3 Citrus Vanilla Marmalade canning recipe.

Jars shown with Custom Watercolor Tomato canning labels.

Tomato Jam with Red Wine Vinegar

Capture the flavor of summer’s best tomatoes in this rich tomato jam. Tomatoes are cooked down and concentrated for maximum flavor. Serve with a nice wedge of farmhouse cheddar or creamy brie. Can be a substitute for ketchup if you are looking for something different. Get our Tomato Jam canning recipe.

Download the  Pickles, Condiments, & Sauces Canning Recipes

Jars shown with Custom Apothecary canning labels.

Candied Jalapeños

Candied jalapeños are a delicious condiment that pairs well with meats and cheeses, can be spread on sandwiches, stuffed into burritos, or spooned in chile con queso for added punch. Canning jalapeños is an easy one-day project that you will add to your summer recipe book. Get our Candied Jalapeños canning recipe.

Jars shown with Custom Apothecary Pickle canning labels.

Crispy Dill Pickles

Are you looking for a homemade pickle that is tart and packed with fresh dill flavor and crunch? This summer canning recipe is loaded with traditional spices and a rich, warm color derived from turmeric. The recipe uses a unique pickling process from America’s Test Kitchen that uses “low-temperature pasteurization” which helps produce a crisper pickle. Get our Crispy Dill Pickle canning recipe.

Mexican Lime Refrigerator Pickled Vegetables

If your summer garden is nearing the end and only producing small handfuls of veggies, make refrigerator pickles! It’s easy to mix and match cucumbers, tomatoes, carrots, beans and other vegetables into a tasty pickled side dish. Our recipe uses lime juice along with vinegar for the master brine. Since it is a refrigerator recipe, it is flexible and allows for substitutions and adjustments. Get our Mexican Lime Refrigerator Pickled Vegetables recipe.

Watermelon Rind & Habanero Pickles

This old-fashioned recipe has a contemporary twist. Instead of cloves and cinnamon, we added fresh habanero peppers. These pickles are wonderful served with a fruit and cheese platter or charcuterie board. They also pair well with grilled meats and roasts or straight from the jar. They are quite addictive and also a great way to use part of a fruit that usually goes to waste. Get our Watermelon Rind & Habanero Pickles canning recipe.

Jars shown with Custom Vintage Seal Honey Labels.

Fermented Honey Mustard

Homemade honey mustard is an easy project. You only need a handful of ingredients and time. Serve this delicious condiment with soft pretzels, sandwiches, grilled meats, or use it as a high-quality ingredient in homemade vinaigrettes. Get our Fermented Honey Mustard recipe.

Jars shown with Custom Apothecary Peach canning labels.

Peach BBQ Sauce

Searching for a delicious and unique way to can fragrant, summer peaches? Try our zesty Peach BBQ Sauce. Peaches are an ideal base to make a sweet and zesty homemade condiment. This sauce can be brushed on chicken, pork, tofu, or grilled vegetables. Toss in cold pasta dishes, serve with cheese platters or spread on Dagwood sandwiches. The possibilities are truly endless. Get our Peach BBQ Sauce canning recipe.

Plum Chutney

Transform fresh plums into a jewel-colored, spiced condiment that pairs well on a charcuterie plate or is perfect as a condiment at your summer cookout. Chutney tastes sublime with sharp cheeses and salty prosciutto and is also delicious as a side to grilled meats, or used as a spicy and sweet spread on a sandwich. Chutneys are thick, tangy, sweet, and subtly spicy. Get our Plum Chutney canning recipe.

Tomato Jam with Red Wine Vinegar

This same recipe is listed in our Jams, Butter, & Pie Filling Canning Recipe book. It’s more of a condiment than a traditional fruit jam of course! Tomatoes are cooked down and concentrated for maximum flavor. Serve with a nice wedge of farmhouse cheddar or creamy brie. Can be a substitute for ketchup if you are looking for something different. Get our Tomato Jam canning recipe.

Jars shown with Custom Apothecary Tomato canning labels.

Enchilada Sauce

For many, enchiladas are a family favorite. Make them extra special by canning your own enchilada sauce. Summer tomatoes are perfect for a delicious sauce you can pull from your pantry throughout the year. Get our Enchilada Sauce canning recipe.

Download the  Pickles, Condiments, & Sauces Canning Recipes

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Follow our We're Jammin' Pinterest Board for more jam recipes

Follow our Fermented & Pickled Foods Pinterest Board for more pickle recipes

Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

Our friend and guest blogger Chez LaRae worked up this festive jam canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, & recipe developer. See LaRae's other recipe guest blog posts.

Holiday Jam is like Christmas in a jar with its gorgeous ruby red color and rich, warm spices. This jam makes festive hostess gifts or cute stocking stuffers. Serve with waffles, pancakes, cheese platters or alongside savory, holiday dinners.

Decorate your jars with Custom Apothecary Santa labels or Custom Apothecary Christmas canning labels which come in red and green options. Shop all of our Custom Holiday Canning Labels.

Note: This recipe cannot be doubled. Make one batch at a time or make two batches in two separate pots side-by-side. 

Christmas Jam

Recipe modified from America’s Test Kitchen’s “Foolproof Preserving”

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Special equipment: Instant-read thermometer

Preservation method: Water bath canning

Difficulty level: Easy to moderate

YIELD: Makes 4 half-pint jars

• 16 oz fresh cranberries
• 1 lb (about 2) granny smith apples, peeled, cored, and finely diced
• 1 cup water
• 2 tbsp freshly grated orange zest + ½ cup fresh orange juice
• 3 cups sugar
• 2 tsp cinnamon
• ¼ tsp cloves
• ¼ tsp allspice
• ¼ tsp nutmeg

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Place a small plate in the freezer for a jam “frozen plate test” (See details below).

Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.

In a Dutch oven, bring cranberries, apples, water, orange zest, and juice to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally until cranberries burst, about 5 minutes. Stir in sugar, cinnamon, cloves, allspice, and nutmeg and continue to boil until sugar has dissolved.

Remove Dutch oven from heat. Crush fruit with a potato masher until desired consistency is achieved. Return mixture to a boil over medium-high heat and cook until mixture is thickened and registers 217 degrees Fahrenheit, stirring continuously. Remove pot from heat.

Frozen plate test: To test jam’s consistency, remove the frozen plate from the freezer. Place one teaspoon of jam on the plate. Drag your finger or a wooden spoon through the jam. The jam has the correct consistency when your finger or spoon leaves a distinct trail that doesn’t run back together. If runny, return the pot to the heat and simmer one minute longer before retesting.

Ladle jam immediately into prepared jars, leaving ¼” headspace. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.

Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a boil. Once boiling, process the jam for 15 minutes. Turn off heat and let jars sit in the canner for an additional 5 minutes.

Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.

Let prepared jars stand at room temperature 24 hours. After 24 hours, layer CanningCrafts’ jam jar fabric onto jars and screw on lids. Tie ribbons around the top, affix CanningCrafts’ custom holiday labels, and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year. 

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Decorate your jars with Custom Apothecary Santa labels or Custom Apothecary Christmas canning labels which come in red and green options. Shop all of our Custom Holiday Canning Labels.

Shop for Custom Christmas Canning Labels

Want more Christmas Jam recipes? See our Black Forest Macaroon Jam Canning Recipe.

See our DIY Christmas Mason Jar Gift Ideas blog post for other recipes & holiday decor. 

Follow our Christmas Canning Pinterest Board for recipes & inspiration.

Sign up for our newsletter to get free printables, gardening tips, recipes, Christmas printables & recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

I put together some festive autumn gift tags to decorate the mason jars this year. These FREE Printable Thanksgiving Gift Tags will look great on green beans, pickled beets, pepper jelly, and everyone’s favorite side dish — cranberry sauce! Download & Print a set of hang tags to decorate your housewarming gifts to give thanks to family and friends. Happy Fall Y’all!

Download the FREE Printable Thanksgiving Gift Tags

Download the FREE Printable Thanksgiving Gift Tags

Download the FREE Printable Thanksgiving Gift Tags

Download the FREE Printable Thanksgiving Gift Tags

Download the FREE Printable Thanksgiving Gift Tags

Download the FREE Printable Thanksgiving Gift Tags

Want more Thanksgiving Printables? See our FREE Printable Thanksgiving Mason Jar Ring Garland decoration.

Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.

Our friend and guest blogger Chez LaRae worked up this family favorite Enchilada Sauce canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, & recipe developer. See LaRae's other recipe guest blog posts.

Capture the flavor of summer’s best tomatoes in this rich tomato jam. Tomatoes are cooked down and concentrated for maximum flavor. Serve with a nice wedge of farmhouse cheddar or creamy brie. Can be a substitute for ketchup if you are looking for something different. 

Decorate your jars with Custom Watercolor Tomato Canning Labels by CanningCrafts. Shop for matching canning labels in the Watercolor Canning Label Collection. 

Tip: Use red wine vinegar with a minimum of 5% acidity. Many jars indicate the acidity level on their labels.

Tomato Jam with Red Wine Vinegar

Recipe was adapted from “The All New Ball Book of Canning and Preserving” & used by permission ©2022 Chez LaRae

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Preservation method: Waterbath canning

Difficulty level: Easy

Yield: Makes about 6 half-pint jars

You will need clean pint jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer 

• 6 lb plum tomatoes, cored and coarsely chopped
• 1 ½  tsp salt
• ¾ tsp freshly ground black pepper
• ½ tsp Herbes de Provence*
• ½ - 1 tsp red pepper flakes, depending on taste
• 3 shallots, finely minced
• 1 ½ cups sugar
• 3/4 cup red wine vinegar (minimum 5% acidity)

*NOTE: Herbes de Provence is an equal mixture of dried herbs consisting of thyme, basil, crushed rosemary, tarragon, summer savory, marjoram, oregano, and a crushed bay leaf. You can purchase a pre-mixed blend in stores or make your own so you can adjust the spices more to your taste.

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Place the canning rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat.

Combine tomatoes, salt, black pepper, Herbes de Provence, red pepper flakes, and shallots in a large Dutch oven. Cook, uncovered, over medium heat for about one hour or until reduced by half. Stir and check often to avoid scorching. Stir in sugar and red wine vinegar. Cook uncovered over medium-low heat until very thick, about 30 minutes, stirring often. 

Note: If you desire a smoother jam, use an immersion blender to blend before the next step.

Ladle hot mixture immediately into prepared jars, leaving ¼ ” headspace. Use a wooden skewer to remove any air pockets and readjust headspace if needed. Wipe jar rims and threads with a moistened towel. Cover with two-piece lids. Screw bands to finger-tip tight.

Place jars onto a rack in the canner. Water must cover jars by 1 to 2 inches. Cover canner, and bring water to a boil. Once boiling, process jars for 10 minutes. Turn off the heat and let jars sit in the canner for 5 minutes.

Remove jars and place them upright on a towel to cool completely. After the jars cool, check seals by pressing the centers of lids with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary. 

Let prepared jars stand at room temperature for 24 hours. Affix CanningCrafts’ labels and write dates on jars. Store unopened jam in a cool, dry place for up to 1 year.

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Shop for Tomato Canning Labels

Shop for Custom Watercolor Canning Labels

Get more Tomato Canning Recipes on our blog!

Follow our Pinterest Tomato Board for tomato recipes & growing tips.

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While it’s uber important to follow canning recipes for safety reasons, there is a bit of freedom when making refrigerator pickles. You can get creative and concoct your own mix by using a Master Brine recipe. Ball Canning has guidelines for making easy-peasy refrigerator pickles in The All New Ball Book of Canning and Preserving. They offer up several different pickle recipes where you can choose your own veggies and seasonings. Their recipes use a master brine solution of vinegar, water, sugar, and pickling salt.  Then you add the seasonings and vegetables of your choice for their recipe combination suggestions.

My favorite refrigerator pickles are based on Ball's Mexican Fridge Pickles recipe. I use their base recipe, but tweak it for what’s usually left in my garden at the end of the season. I have also been able to make this same recipe at the beginning of the growing season when cucumbers are still producing and I can grab the first green tomatoes. The great thing about making fridge pickles is that you can change up the vegetables within the mix and make safe substitutions. You are able to do this safely because these are NOT a shelf-stable product. You will make these pickles and then store in the refrigerator. Another appreciable thing about fridge pickles is they tend to be crunchier than canned varieties. If you’re looking for a crisper pickle recipe that is shelf-stable though, get our Crispy Dill Pickle canning recipe on our blog.

I will present my variation of Ball’s Mexican Fridge Pickle recipe below, but I will also note some of their original suggestions in parenthesis. Basically, I hate peppers and things that are too spicy, so I omit those from my recipe. And I substitute some of the other vegetables as well.

Mexican Lime Refrigerator Pickled Vegetables

Recipe adapted from “The All New Ball Book of Canning and Preserving” ©2022 CanningCrafts

PRINT THE RECIPE CARD

Preservation method: Refrigerator (not shelf-stable!!!)

Difficulty level: Easy

Yield: Makes 1 quart jar OR 2 pint jars (recipe is adjustable for more jars, just make more brine!)

Master Brine Solution*:

• 2 cups of white vinegar (5% acidity) (Ball suggests you can use White or Apple Cider Vinegar)
• 1 cup of water
• 1/2 cup fresh lime juice (or bottled will work fine)
• 2 tablespoons of sugar
• 1 tablespoon of pickling salt

*You may have leftover brine. Store in fridge and use for more pickles later.

Seasonings:

• 4 garlic cloves, crushed
• Chopped carrot greens (Read our blog post on why you should eat carrot greens)
• Fresh Cilantro*