Canning season is upon us, and I’ve been writing canning-related pieces for several websites. If you’re new to home canning or experienced but looking to learn more about key ingredients and tools, these articles and product reviews provide valuable insight and suggest supplies you may want to keep handy over the next few months.

You can also find plenty of info on the basics of home canning, how to get ready to can, and other canning topics here on the blog. Beyond the new pieces I share in this post, you’ll want to check out the roundup of my go-to canning cookbooks for The Spruce Eats.

Personally, I’ve started my canning season with tart cherry pie filling, which I canned up using recipes from Preserving With Pomona’s Pectin and The All New Ball Book of Canning and Preserving so that I can compare the two versions and decide which I prefer. I’ve also made a batch of Roasted Raspberry Syrup, a particular favorite in my sister’s house. Using other preserving techniques, I’ve been playing with rhubarb, currant, cherry, mixed berry, and other shrub variations and keeping my fermentation crock full with curtido, an El Salvadoran cabbage slaw preserved with pickling salt, based on recipes from my pickling cookbook.
Learn about choosing Pickling Salt and Other Canning Supplies