Preserving season is in full swing! I’ve taken a brief break from it myself the past couple of weeks, after a busy bout of preserving in July. Now it’s time to jump back in with both feet, as I get set to tackle pears, peaches, tomatoes, pickles, herbs, apples and probably more.

Wanting to provide you with a very extensive resource for all your real food, summer preserving, I scoured the web so that you don’t have to. These recipes are made with whole foods, natural/wholesome sweeteners, and give you a wide variety of different ways to put up local and seasonal foods to feed your family throughout the rest of the year.

With that, I give you…

The Real Food Preserve-Till-You-Drop Resource Roundup:

Image by goodncrazy


Canning 101- The Basics

Canning 101

Canning Basics for Preserving Summer Produce

Tomato Canning Tutorial

Canning Pears

Homemade Salsa Tutorial

Sweet Cherries for Winter Days

In the Pits: Canning Stone Fruits

Garlic-Dill Pickles

Canning Peaches

How to Make Sweet Pickle Relish

Awesome Easy Tomato Soup

Canning Tomato Juice and Tomato Sauce

How to Make and Can Applesauce

Canning Peaches

Image by vieuxbandit


Dehydrating Tomatoes

Drying and Grinding Herbs

Dehydrating Blueberries

Drying and Freezing Fruit

How to Dehydrate Vegetables

Homemade Fruit Leather

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Freezing Raspberries and Strawberries

Blanching and Freezing Vegetables

Freezing Blueberries

Freezing Spinach

Freezing Garlic

Go Bananas Preserving (freezing bananas)

Freezing Broccoli

How to Freeze Sweet Corn

Preserving Produce by Freezing

Freezing Peaches

Putting Up (Freezing) Green Beans for the Winter

Putting Up Corn for the Winter

Image by llsimon53

Jams, Jellies, Syrups and Butters

How to Make Homemade Jam in 30 Minutes (With No Special Equipment)

“Raw” Berry Freezer Jam (Honey Sweetened)

Fruit Butter (Recipe- Rhubarb Pear Butter)

Freezer Jam (Recipe- Nectarine-Raspberry Freezer Jam)

How to Make Your Own Blueberry Syrup

Chunky Spiced Pear Jam

Raw Naturally Sweetened Berry Freezer Jam

Peach Pit Jelly

Rhubarb Rose Jam

Image by dnfisher

Lacto-Fermentation and Other Traditional Methods

Pickles- Dill and Bread & Butter

Lacto-Fermentation: An Easier, Healthier and More Sustainable Way to Preserve

Preserve the Bounty (blog carnival of traditional preservation methods- still happening!)- Week 2 (Fermentation), Week 3 (Vinegar Preservation)

Lacto-Fermented Dilly Carrot Sticks

Cultured Salsa

Dill Sun Pickles

Other References:

Heavenly Homemaker’s Guide to Gardening and Preserving— A wonderful, affordable ebook ($7.95) to get you started, full of helpful photo tutorials.

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation— I am LOVING this book this year!

Putting Food By — An excellent, basic guide to canning safety, times, headroom, acidity, etc. I reference this multiple times every year for all the important details that I forget, like how long I need to process a quart of peaches, or a pint of diced tomatoes

Putting It Up With Honey: A Natural Foods Canning and Preserving Cookbook— Perfect for those who prefer to use honey as a natural sweetener.

Do you have any more real food preserving recipes or tutorials for me to add? What do you usually preserve each summer?

Top image by thebittenword