What fruits and vegetables are commonly used in recipes for canning?

Fruits:

* Berries: Strawberries, raspberries, blueberries, blackberries, cranberries

* Stone Fruits: Peaches, plums, apricots, cherries

* Citrus: Oranges, lemons, limes, grapefruits

* Melons: Watermelon, cantaloupe, honeydew

* Apples: For applesauce, jams, and pies

* Pears: For jams, preserves, and chutneys

* Grapes: For jams, jellies, and juices

* Figs: For jams, preserves, and dried figs

Vegetables:

* Tomatoes: For salsa, sauces, and whole tomatoes

* Beans: Green beans, string beans, and snap beans

* Peas: Garden peas, snap peas, and snow peas

* Corn: Sweet corn, creamed corn

* Cucumbers: For pickles, relishes, and pickled cucumbers

* Carrots: For pickled carrots, carrot relish

* Beets: For pickled beets, beet relish

* Green Peppers: For relishes, pickled peppers

* Okra: For pickled okra, okra relish

* Asparagus: For asparagus spears, pickled asparagus

Other:

* Jams and Jellies: Can be made with a variety of fruits and combinations

* Pickles: Can be made with cucumbers, beans, carrots, beets, peppers, and other vegetables

* Chutneys: Can be made with fruits, vegetables, and spices

Tips for Canning:

* Always follow tested recipes and instructions for canning.

* Use fresh, high-quality ingredients.

* Use proper jars, lids, and equipment.

* Process canned goods according to the recommended time and pressure.

* Store canned goods in a cool, dark place.

Remember, safe canning practices are essential to ensure the quality and safety of your canned foods.