Healthy Canning & Preserves Recipes

Find healthy, delicious canning and preserves recipes, including jams and jellies, chutneys, pickled vegetables. Healthier recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Quick Pickled Beets

Rating: 4 stars 6
For these easy pickled beets, you only need to let them marinate in the pickling mixture for about 30 minutes to get great flavor. Marinating them longer just enhances the taste. Try them in place of cucumber pickles as a condiment or as a vegetable side dish for roasted chicken or beef.
Eating Well Bio Page
By EatingWell Test Kitchen

Pickled Red Onions

These pickled red onions take on a beautiful pink hue. The slivers have just the right amount of sweet, tangy and salty flavors for use in salads, sandwiches and more. The onions are thin enough to absorb the flavors yet maintain their crunch.
By Laura Kanya

Quick & Easy Pickled Cabbage

Rating: 3 stars 1
This sweet-and-salty quick pickled cabbage is great to have on hand for a topping for sandwiches, hot dogs or brats. Both green and red cabbage work well and maintain their crunch after marinating in the pickling liquid that imparts a subtle, spicy flavor thanks to chile peppers.
Karen Rankin
By Karen Rankin

Pickled Garlic Cloves

Rating: 5 stars 2
Pickled garlic? You bet! This simple pickled garlic clove recipe is made by adding whole peeled garlic cloves to a flavorful brine. Use almost any type of clear vinegar—white, red or cider vinegar.
Kathy Gunst
By Kathy Gunst

Spicy Pickled Carrots

Rating: 4.5 stars 6
This pickled carrot recipe gets its heat from jalapeños and is a great topping for tacos, tostadas and quesadillas.
By April McGreger

Peach Sangria

You'll want to bring a pitcher of this white sangria to parties and potlucks all summer long. Fresh peaches look gorgeous in these delicious sparkling peach cocktails, but frozen peaches work too (and help keep your drink cool).
By Carolyn Casner

Homemade Kombucha

Kombucha is a lightly fizzy, fermented tea drink that's making waves for its probiotic benefits and tart flavor. Making kombucha at home is quite simple: make sweetened tea, add it to a jar with a scoby (symbiotic culture of bacteria and yeast) and let it ferment for about a week. The scoby is a pancake-shaped living culture that eats most of the sugar in the tea, turning it into a tangy and delicious fermented beverage.
By Sonja Overhiser

Homemade Kimchi

If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start. It's easy to make, and fermentation takes just a few days. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches—and the list goes on!
By Carolyn Casner

Intense Strawberry Preserves

Rating: 5 stars 3
This strawberry preserve recipe is made in small batches, to reduce the amount of time the fruit is heated so it retains more of its intense fresh flavor. If you use about 25 percent underripe berries in the mix of berries (they're higher in natural pectin), you don't have to add any store-bought pectin.
By April McGreger

Sweet Pickled Peppers

Rating: 5 stars 1
Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
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By EatingWell Test Kitchen

Jardiniere

Is your garden booming? Making quick pickles is a low-pressure way to use up your bounty. Mix and match the vegetables as you see fit; just try to maintain a variety of textures and colors. Tip: After you finish a jar, use the leftover brine to make vinaigrette.
By Jenni Ridall Lata

Homemade Fruit Preserves

Chef Vivian Howard's book, This Will Make It Taste Good, is all about creating homemade condiments and seasonings, then using them to boost the flavor in other recipes. This fruit preserves recipe makes a big batch, but there many ways to use it beyond just spreading it on a piece of toast. Use it to make a glaze for meat, chicken or fish, stir it into yogurt, pair it with cheese for an appetizer, or even shake some into a cocktail.
By Vivian Howard
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Inspiration and Ideas

Quick Pickled Turnips
Rating: Unrated 1
Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.
Fresh Fruit Butter
Rating: Unrated 2
Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt. We prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pear for this recipe. If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Slow-Cooker Brisket Sandwiches with Quick Pickles
Rating: 5 stars 2

Make your BBQ or cookout easy with this slow-cooker beef brisket recipe. Rauchbier, a smoky German beer, gives this fork-tender brisket real pit-barbecue flavor, but you can use any beer that suits your taste, or even substitute beef broth, to achieve mouthwatering results. While the brisket is cooking, whip up the quick pickle recipe and stir together a garlic mayo to top off the sandwiches.