I use a LOT of different ones. Depending on what is being made, of course.

Really, I don't actually know how to answer this without listing almost everything found on the spice rack at the supermarket. Tomato products generally get the Italian type things -- basil, onion, garlic, oregano, rosemary, thyme, savory, cinnamon, hot pepper and or paprika, sometimes cloves depending on what is being made. Pickles and relishes have their own special set of things, including tumeric, coriander seeds, bay leaves, cloves.

Really, I guess all I can say is try buying and experimenting with various herbs and spices and see what you like. I have always used a LOT of them, and I enjoy fully flavored foods. But, that may not be to everyone's taste. One of my sisters cooks with very few flavoring enhancements, hardly even uses onions or garlic. To me, it's bland and boring, but its what they like.

If you have a spice shop or market in your area that sells them more reasonably priced than the supermarket, you may want to try going there and seeing if you can buy very small quantities. A lot of those places sell them from bulk bins by the ounce or pound, so you can buy just a small amount.

Tomato products generally get the Italian type things -- basil, onion, garlic, oregano, rosemary, thyme, savory, cinnamon, hot pepper and or paprika, sometimes cloves...

Just exactly what I was after. :) Thanks!

It would never have occurred to me to include rosemary or cinnamon or even paprika (my can of paprika is easily 25 years old) in tomato recipes. I tend to associate cinnamon with sweet things and rosemary with poultry so I need to change my thinking.

Onion and garlic get used by the ton here but I don't usually think of them as herbs as we use them fresh at prep time.

Marjoram, which we grow, we've never found a cooking use for much less a canning use. And dill goes on fresh salads as well as in pickles. Sage goes in turkey dressing, tarragon on potatoes, chives in baked potatoes and sour cream, etc. - all fresh use except the pickles.

But I need to broaden my horizons when using herbs in canning and looking for suggestions so your info helps.

Dave

Um,I'd deep six the 25 year old paprika if I were you. I can't imagine it would have any flavor after this long.

Keep in mind flavors change during processing and while on the shelf. Some herbs intensify or become bitter.

I'd say rosemary would be a pretty powerful addition.

In many cases you have more control of the flavor by adding after opening.

Carol

i like Mexican Oregano, in such as salsas or Ro-Tel-type tomatoes....found in the mexican grocery section in bags. A different flavor than Greek or Italian Oregano. Good in beans and Refried beans, along with cumin.
Herbs seem to taste stronger in canning, so go easy.

One of my favorites is paprika, but not storebought. That stuff has very little flavor, even when recently purchased. My favorite paprika pepper is Alma Paprika, but I've tried Feherozon, Botinecka Zuta, and Paprika Supreme. This year, I added some Cascabella, and Black Hungarians to one batch to give it a bit of heat. That stuff is awesome!

As far as traditional herbs, I love oregano, thyme, marjoram, and of course basil, especially the lemon and lime scented ones. Made a Lemon Basil Jelly this year, which was a big hit with the family in their Christmas packages.

Although I haven't used them for canning, I sometimes use both winter and summer savory when making pasta sauces, so you might consider them as well.

I rarely buy any dried herbs at the store. Herbs are one of my favorite things to grow. They smell wonderful when you brush by them, attract plenty of bees and butterflies, and even when dried tastes way fresher than storebought. Plus, I love walking out in the yard in the summertime to pick fresh herbs for dinner.

Just my 2 cents : )
Bonnie