Tis the season! We’re starting to get emails rolling in about canning and preserving, so I thought I’d share this post again with a little intro information. What I’ve been happy to learn is that canning doens’t have to be a huge, messy, day-long event. You can start small! Now is a great time to take advantage of either home-grown goodies, or seasonal produce that’s available for great prices. Preserve the summer and enjoy it all year long!
When I was a little girl, my family would often load up in our old Suburban and make the 12-14 hour trek from Seattle to Utah to visit relatives. My parents bought a Suburban for the sole purpose of placing us four children in positions where no one had to sit directly next to anyone else. They were smart. We always rolled into my grandparent’s home late at night and I remember so vividly the feel of the warm summer air that was so different from the cool Northwest nights I was used to. My Grandpa Jack was an avid gardener so smells of blossoms and fresh cut grass and fruit from the surrounding trees always filled the air. In fact, I partially credit my him for my love of horticulture- something I went on to study in college and earn a degree in. He taught me a lot about the earth; about seeds and flowers and fruits. He knew how to grow them, take care of them, and preserve them.
It was always well past our bed time when we would arrive there, but the first thing we would do is run down to the basement and open the storage room where there were shelves stock full of glass jars. They were filled with everything from apricots to chilli sauce, to shredded beef to choke cherry syrup from the tree in the back yard. But our very favorite were the raspberries. We’d open up a jar and stick spoons in to eat the sweet little berries in the bright pink syrup, or if we were lucky, we’d pour it over vanilla ice cream. At just about every meal in their home, there was a jar of something on the table. My sweet grandpa passed away just a few months ago and as I pulled out my own collection of canning jars this week, I couldn’t help but smile and think of him.
My parents never canned anything when I was growing up, so it’s not something I learned how to do until recently. In fact, I had the impression that being over the age of 65 was a requirement for owning canning supplies since grandparents were the only people I ever saw canning. It wasn’t until I moved here to Idaho several years ago that I realized you didn’t actually have to be a grandmother to can! Suddenly I was getting emails from friends seeing if I wanted have a canning day, or split a bushel of something or other with them and I would think, seriously- did she just use the word bushel? Where am I?? A whole new world was opened up to me and I realized how fun preserving your own food can be. It’s actually becoming quite trendy (again) all across the country and with people of all ages. It’s an amazing (and actually quite easy!) way to preserve the bounty of the summer and fall months and enjoy them all year long. It does require an initial investment of supplies, but it’s not overly expensive and they should last you a long, long time.
So really, I’m writing this little intro today for people who were where I was just a few years ago. You’ve heard of canning, maybe you even know basically how it works, but you’ve just never jumped in to try it. It can be totally overwhelming and you might not know where to start or what to buy. Or maybe you know absolutely nothing and you’re wondering why we’re even having this conversation. This is for all of you! Here’s a quick run-down on some basics and then I’ll be sharing some of my favorite canning recipes later in the week. Keep in mind I’m no expert on this topic! So please feel free to discuss questions or make comments in the comment section of this post.
Methods of Home Canning
There are two main methods used for home canning. The method you use depends on the food you are canning. Some foods require a pressure canner, while others can be done in a simple waterbath.
1. Waterbath Canning: this is the simplest canning method and it’s great for beginners! The waterbath method involves placing jars of prepared food into simmering water for a specified amount of time. That’s basically it! The heating process seals the jars so they are shelf stable. This method is for high-acid foods like tomatoes, salsa, jellies, jams, fruits, fruit fillings sauces, etc.
2. Pressure Canning: Pressure canning requires a presser canner (bet you never would have guessed that, right?) I won’t be doing anything this week that requires a pressure canner because, well, I don’t own one and I’ve never used one! Pressure canning is for low-acid foods such as beef, fish, poultry, vegetables, etc. I know it’s not all that different than waterbath canning, but it’s a world I have yet to enter.
Supplies needed for Waterbath Canning
As I said before, I’m going to be focusing on waterbath canning because it’s just so dang easy! So here’s a run-down of the basics you’ll need. I’ve linked to all of these products on Amazon, and you can usually find them at local big-box stores as well. My local Walmart carries a great supply of Ball/Kerr products (the industry standard in canning)and you can usually find things at hardware stores, grocery stores, and other local places as well. If you plan on canning later in the season, you might want to pick up supplies now. I’ve learned the hard way that if you wait too long they’re often hard to find in stores.
1. Mason Jars
Possibly the most important part. Possibly. Mason jars come in all different sizes and you can choose what size depending on what you are making. A new box of mason jars comes with lids and bands for each jar. You can re-use the jars and the bands over and over, but you need to use new lids each time. You can purchase lids separately if you need to.
2. Waterbath Canner or Large Pot (about 21 quarts) with Canning Rack
(orthis mini canning kit is great if you’re just starting out. It can fit into a standard stock pot that you probably already own and process 3 pint jars at a time) I bought this pot at Walmart a few years ago and it’s worked great. The rack makes it easy to load and unload jars and helps them to stay put while the water is simmering.
3. Utensils
These things are very helpful. You can certainly buy them all separately, or do as I did and just buy this little kit that’s inexpensive and comes with everything. You’ll find 4 little tools in it (okay well my picture shows 3, but there’s 4 I promise):
Funnel– this is used to transfer your prepared food (since with water bath canning you are usually working with liquids/easily pourable things) into the jar.
Jar Tongs– These tongs are specially shaped to lift the hot mason jars out of the water.
Magnet Stick– The little stick with the magnet on it is used to lift your lids out of the boiling water (a step used to prepare the lids for sealing onto the jars).
Head Space Measuring Stick– this little stick is used to remove air bubbles and measure head space (the amount of open space left in a jar after it’s filled with the food).
Things to Know about Canning
When preparing recipes to preserve, it’s generally not a time to improvise. Recipes are formulated specifically for canning and straying from the instructions could result in food that’s unsafe to consume. If you’re an experienced canner, you will know the areas that are okay to play around with, but if you’re a beginner, it’s best to follow the recipe and the canning instructions very carefully. Likewise, you should not just take any ol’ recipe you enjoy and assume you can can it. We get many questions asking if the sauces and condiments on our blog can be canned, and our answer is always that you should use recipes that have been specifically tested for safe preservation.
Resources
There are lots of resources out there that can help you get started.
The National Center for Home Preservation– Great text-book information. If I’m ever unsure about something, I check here.
State Extension Service– One of the absolute best resources, especially for in-person assistance, is your local extension service. Look up the service in your area and they can help answer specific questions. I’ve made many calls to my local office and they’re always so kind and so helpful. They also have tons of free materials and classes available.
Pick Your Own– I have really come to love the website. I don’t think it’s the best looking website, which almost turned me off at first, however I’ve come to find it as a reliable resource with a wealth of information and how-to’s. In addition to recipes, you can find farms near you where you can pick your own produce to use in your home canning.
FreshPreserving.com– this is the Ball/Kerr website. Tons of information, products, and recipes. It’s a great place to start if you’re new to canning.
The Blue Book– When I first started asking around about learning how to can, everyone kept saying, “Well do you have the Blue Book??” “Get the Blue Book!” Okay, okay. I got the darn blue book! The “Blue Book” is sort of the bible of home canning and it’s a great resource. It includes tutorials, how-to’s, charts for processing times, tons of recipes, and much much more. It’s an inexpensive paperback and worth having in your library if you’d like to can at home. Click here to check it out on Amazon.
Basic Waterbath Canning Process
(We’ll cover this in more detail in the recipe posts, but here’s a run-down for beginners)
1. Prepare jars by washing in hot soapy water- or sanitize in the dishwasher. Place lids in boiling water.
2. Make your recipe
3. Use a funnel to fill your jars.
4. Place lids on jars, and then bands.
5. Use rack to place your jars into pot of boiling water. Boil for the necessary amount of time.
6. Remove jars and let sit at room temperature until cool. When you press on the top of the lid and it doesn’t “pop” then you know it’s sealed. Jars can usually be stored for up to a year.
7. Have a gorgeous stack of home made goodness.
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Ready to try your hand at canning? Check out these related posts!
Canned Apple Pie Filling
Spicy Peach BBQ Sauce
Refrigerator Pickles (this one doesn’t even require “real” canning- just a fridge!)
Homemade Fruit Roll-Ups (no canning here either, just drying!)
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Questions & Reviews
Raspberry Freezer Jam, a must! I can many things, but this past year tried canning apples sliced and ready to pour out of the mason jar and right into a pan for apple crisp! Super fantastic!!
There must be something in the air lately. I just came across a site called Canning Across America that got me all excited about canning. There is something about a shelf full of home-canned food that goes to my very core. I have canned tomatoes, peach preserves, and cinnamon applesauce (can you say Squeeze-O?)–none of these have happened on a regular basis. I am ready to take it seriously.
Yay! I just started canning this summer and I love it!! I have always been intimidated by the whole process – but I started with Emerils Sweet & Spicy Pickles and when they were a success I moved to jam & jelly. So far so good. I’m looking forward to recipes you post since I have never been disappointed with your recipes – thanks for such wonderful & tasty inspiration!
I love to try new things to can. But our favorite is blackberry jelly! Really good on home made bread.
I did a little canning this year too! I had only ever done apple butter, but this year I tried pickled beans, peach jam, salsa and tomatillo salsa. So fun! I thought the same thing you did about the Pick Your Own website… I am anxious to see if you have any favorite canning recipes to share?
Coincidentally, I made my first faux-canning attempt about two weeks ago. We didn’t go all out since the preserves are for immediate consumption, but it was so much fun (and delicious!).
http://www.feetprints.net/blog/2011/08/adventures-in-peaches/
When I was growing up my grandma always had peach and apple butter out at sunday dinner. I moved away and miissed it so I tried my hand at canning a couple summers ago and made some peach butter. That’s it, the only thing I’ve ever canned, but I’m working on a huge garden with a lady at church and we are going to have vegetables coming out our ears so I’m exited to have her teach me how to can it all.
Also, I don’t know if it was mention in these comments because there is a lot to read through, but you can add “anything pickled” to the water bath list, because the vinegar is acidic.
So funny – I always thought canning was so dorky until I got married. Now I can peaches, cherries, pears, apple pie filling, relishes, pickles and multiple jams. So far this year I have done strawberry and raspberry jam and I am doing blueberry and peach this weekend plus canning my peaches. I would love to try a few more things!
Thanks so much!! I love canning! I make my own jams, pickles, soups & syrups. Last year I make apple pie filling….so good. At frist my friends bugged me about being “old” but now are phoning to ask for some recipes or adveice. Thanks for the great post! I love this site and can’t wait to get your book! Thanks!
My experience was opposite of yours, my home and grandparents home was too much into canning but, my husbands family lived off of what they canned. So I learned from my sweet mom-in-law the love and art of canning. I(also from Idaho) am a mother of 9 and we can A LOT. My storage room is filled to the brim with all sorts of veggies and fruit and sauces. We are down to only 1 at home and I still can and teach others the joy of canning. I love to see all the jars filled and the sense of satisfaction that comes from filling those jars!! Thanks for the post! And I love your blog!
I love to can. Its a time that my mom and I just spend together. We can salsa, tomatoes, strawberry jam/jelly, etc. I’ve recently purchased a pressure canner to do meats (chicken stock) and beans. I love the idea of making my own beans and canning them at home. I know whats in them, and whats not. It just feels like I’m doing something great for my family.
I grew up helping my mom can! I remember doing peaches, pears, cherries, raspberries, beans, pickles, pickled carrots,tomatoes and of course jams!!! I probably started doing my own batches of fresh strawberry jam as a teenager! I loved enjoying all of the food from our hard work. The first time I ever did canning on my own was last summer! I did up a couple batches of Apple Butter, and it was sooooo yummy! I called my mom up to find out how to do everything but I also learned a lot off the internet! Any body can do a little canning if they have the right tools! And it is so worth the effort to know exactly what you are eating!!!
I have been canning I think for the last 2 weeks straight. Its like you are in my brain or something!!
Anyhow, we love to can salsa, pomegranate and choke cherry jelly, tomato basil jam, chicken and beef (not nearly as gross as it looks or sounds 🙂
My newbies that I have tried this year and ABSOLUTELY LOVED are strawberry-jalapeno jam and blueberry nectarine jam. Seriously to die for. In fact I started canning the blueberry nectarine in quarts because we are eating so much of it!
Happy canning 🙂
I just started canning did a mixed-berry thyme jam (not gonna lie it’s a bit runny but it tastes amazing), then did some grape tomatoes and going to try peaches next. I have the Blue Book and you are so right…there’s a wealth of info (sometimes a little inundating) in it. Thanks for sharing; looking forward to see what you can!
I just spent this past Saturday canning pickled beets! Ended up with 56 pints & 6 quarts!!! Went into it going for 14 pints & 6 quarts. WOW! Didn’t even pick a whole row. Up next…dilly beans and chicken!
I LOVE CANNING … didn’t start until I was 62!! I only can 3 things … fresh tomatoes, spaghetti sauce, and chili sauce … that I cook with and add to meatloaf. YUMMY in the winter.
I”m under 50 and my mom taught me to can. I’ve loved having my older girls help me to can and I’m really excited that my married daughter is moving back to Oregon- maybe I’ll get some canned blueberries and blackberries!!! Hint, Hint!
Love canning! One thing that took me a while to figure out was altitude adjustments. Could you say something about that?
I’ve heard for high altitude you should add ten minutes to the recommended time.
I’m so glad you did a post on canning. I’ll be referencing it a lot. I just bought a pressure cooker/canner and started a canning club of sorts with some ladies in my ward. We are so excited to do this. There has been a lot of talk, advice, classes, tips, etc. about provident living and preserving. We just thought it was time to stop talking and actually DO IT!! First thing we did was jam. It was simple and it is SO good. We’re very excited to be doing peaches in a couple weeks when they’re ripe on the u-pick farms here.
oh i’m very excited for this next week’s posts! I’ve wanted to can for years and make homemade jam but I just don’t know how/where to begin and I don’t want to do the freezer stuff(it feels like cheating!) I want to make the stuff like my grandma in the glass mason jars! look forward to learning more!!
For the first time this year I planted a pickling cucumber. My great aunt used to make the most wonderful hot pickles. So far I have canned 6 bottles, but I have to wait at least 6-8 weeks before opening – BUMMER! Anyway, I was wondering if any of you might have an answer to my recent problem. I use quart jars and the pickles have to boil for 15 minutes. The water is supposed to be at least 1-2″ above the jar. Generally that leaves me with 1″ for boiling before the water goes everywhere – and that’s w/out the rack in the bottom. Does anyone know of a deeper water bath canner?
You know, I ran into that same problem when I canned spaghetti sauce in big jars last summer. The only solution I can think of is buying a larger pot!
We use steam canner for our pickles. You still just do the 15 min. Less water to use and they seem to stay crisper not being in the water
Just use a pressure canner without the lid. Mine is a 22 quart size and works wonderfully.
I LOVE home canning – but, like you, I have yet to venture into pressure canning. Honestly, it scares me 😉
I’ve canned strawberry jam, peaches, pears, applesauce, apple butter, tomatoes, and grapes. So far this year I’ve done strawberry jam but peaches are just around the corner!!!
My hubby & I can lots of food each year. Tomatoes, salsa, tomato sauce, bloody mary mix, applesauce, apple butter, pie filling (apple & peach!), strawberry jam, dilly beans, dill pickles… The list gets longer each year.
Rather than keeping a boiling pot of water on the stovetop in the kitchen on a hot summer day, we put our canner on a propane burner (think turkey fryer) in the garage. It helps keep an already-warm kitchen a little bit cooler!
I just bought 40 lbs of pears in bulk at the grocery store. The clerk asked me what I using them for. I tried to explain canning and the poor boy looked so confused. Finally he replied, “Are you using the cans of pears for decoration?” Lol!
Hey, pretty sure I know you, cuz! Haha! I wouldn’t have known it was you if I hadn’t read your FB post the other day. Didn’t know you were an OBB follower! I love this site.
yes. yes I am. actually, I use mine for decoration. the shelves above my kitchen cabinet are full of canning jars. they look so pretty and I can eat them too!
I like to can many things. But I am always confused as to the shelf life of what I can is. In a lot of the canning recipe books it says to use within a year, but when I grew up, it seems like my mom and grandparents could store there’s and eat it for longer than a year. What is a good rule to go by? Help!
My husband taught me how to make jam, and can it, shortly after we were married. We almost never buy a jar of jam,and my kids get VERRRRY excited when I get out the gear. I did want to mention however that steam-canners can be used in place of a water bath for many uses, especially for jam. Heck, used to be you just turned the jar over for five minutes, then turned it back…voila!! But now I do all my jam in a steam-canner. It uses less water, hence less electricity (or gas) and TIME to get to a good boil, so makes canning even that much less intimidating. Love to see you do an update on this!!
Can we go back to the part of this post where it says “I came home and my husband had canned grape jelly”….Whoa, what is your secret…What did you do?! Or maybe the question should be, What did HE do?! haha!!
Lol! Not gonna lie- I have a great guy who not only helps a ton in the kitchen, but with everything from childcare to housework. His momma taught him well!
Wow! Perfect timing! I was just about to get rid of this water-bather because someone gave it to me three years ago and I haven’t known what to do with it. This post came just in time! So nice to have instructions on what to do! You girls rock!
I absolutely LOVE to can. 🙂 One of my all time favorite things to can is chicken. I know, totally boring. But, I use canned chicken in so many different recipes, and it is stinking expensive at Costco or the grocery store. And, it really couldn’t be easier to can it either. I simply take my clean jars, buy a bunch of chicken tenders (any chicken works, but this is already in a good size that is easy to put in the jars), and then start stuffing them in the jars as tightly as I can get them in. Yes, they go in raw. I sprinkle a little bit of salt in the jar, then boil my lids, wipe the tops of the jars, put the lids and the rings on, and then place them in my pressure canner. And then when they are done I get to hear one of my favorite sounds on earth, the pop of jars sealing. 🙂
Other things I love to can:
Chili
Beef stew
Pinto beans
Cafe Rio Pork
Peaches
Peaches
and more Peaches 🙂
Would you be willing to share your instructions for canning Cafe Rio Pork? My mouth is watering……
I was so happy to see this post today! I just jumped into canning for the first time this weekend. It was both easier and harder than I thought it would be – but after the first batch when I got my bearings it was very simple. I LOVE it! My mom canned when I was in grade school and I have friends who can. That kit you show with the utensils is the same one my hubby ran and picked up for me when my old jar lifter fell apart mid-canning session – it was probably older than I am. Great post and I look forward to seeing some recipes – I did Spicy Dill Pickles, Spicy Dill Pickled Green Beans, Watermelon Rind pickles, Jalapeno rings and spagetti sauce. So pretty!