Processing pickles and jams so that they will keep at room temperature can seem daunting if you’ve never tried it. But let’s face it: refrigerator preserves are convenient and delicious, but they’re not great for those of us who are perpetually short on fridge space. And then there’s the problem of abundance—refrigerator storage is simply not enough for those of us who have an overactive plum tree to contend with, or those of us who simply cannot pass up a good deal on a box of peak-season peaches or tomatoes. Luckily, processing canned jams and pickles at home is relatively easy once you get the hang of it and perfectly safe if you stick to trusted recipes and take a few simple precautions. Here’s a medley of our favorite sweet and savory canning recipes. Get started with these, and you’ll have a well-stocked pantry of homemade preserves in no time.