Many fruits and vegetables can be safely canned using the water bath canning method. This simple method can be used to preserve things such as jams and jellies, pickles and salsas. On this page you can find resources for safely using water bath canning to preserve food at home.

Fact Sheets

Jams, Jellies and Fruit Spreads

• Canning Jams, Jellies and Fruit Spreads
• Troubleshooting Jelly and Jam Problems

Recipes

Recommended Tested/Evidence-Based Recipe Sources:

• National Center for Home Food Preservation (NCHFP) – an online resource for safe home food preservation information that includes the recipes below, recipes from the USDA’s Complete Guide to Home Canning and other recipes that have been research-tested by the University of Georgia
  • Blackberries
  • Blueberries
  • Figs
  • Peaches
  • Other Fruits – Watermelon and Scuppernog/Muscadine Grapes
  • Tomatoes
  • Cucumbers
• USDA’s Complete Guide to Home Canning – available online and in print, this guide provides research-tested recipes in addition to safe food preservation information (for the online version, see the link at the beginning of this page)
  
• So Easy to Preserve (UGA) – this book of research-tested recipes, many of which are also found on the NCHFP website
• The Ball Blue Book, 100th Anniversary Edition (Jarden, 2009/2010) – research-tested recipes by the popular canning jar brand, Ball