Canning recipes for beginners include pickled yellow squash, garlic dill pickles, garlic and coriander quick-pickled baby carrots and strawberry refrigerator jam. Another ideal recipe for beginners is peach, plum and ginger jam.
Pickled yellow squash makes use of small yellow squash, pickled in an airtight jar with sweet onion, red bell pepper, kosher salt, cider vinegar, sugar and ground mustard. To make garlic dill pickles, combine apple cider vinegar with water, salt, garlic cloves, red pepper, dill seed and black peppercorns in a jar and refrigerate it. Refrigeration is preferred to processing for beginners, although refrigerated pickles have a shorter shelf life.
Peach, plum and ginger jam is easy to can, requiring only 12 small yellow plums, 4 medium peaches, 1 teaspoon of grated ginger, 2 cups of sugar and a single juiced lemon. Heat the ingredients over medium-high heat until it boils, and then mash it into a paste before cooling it and canning it. Quick-pickled baby carrots, like garlic dill pickles, are refrigerated after the canning process is completed and have a shelf life of up to a month. This recipe makes use of bay leaves, garlic cloves, coriander seeds and mustard seeds.
When canning food, make sure to use high-quality, sterilized jars. It is possible to sterilize heat-resistant jars by placing them in the oven.