Thursday, April 23, 2015

Canning 101 - PLUS 25 Canning Recipes from Around The Web

My mama and granny have always canned jams, jellies, veggies, soups, etc..
 
I'll go visit them, and they'll send me home with arm loads of grocery bags full of home canned goodies.
 
About five years ago, I decided to learn the art of canning.
 
(cue the horror movie music)
 



It was fun to stand over a big ole' pot of something yummy, to seal it off, and tuck it away for later...
 
I even was sweet enough to put pretty little gingham squares between the ring and the lid, to "fancy it up" a bit.
 
...and to share my canned goods with others... even my husband's boss.
 
Such a sweet homemaker, I know!
 
(horror music gets more intense)
 
 
One evening, we were having burgers, and I decided to pop open a jar of my homemade pickles.
 
Heavens. to. Betsy!
 
Those things tasted like something had crawled in the jar with them, and died, y'all!
 
 
And, guess what?!  That's the exact same thing I had sent with my hubby to give to his boss.
(Needless to say, he doesn't work there anymore, and my pickles may have had something to do with it.)


 
Since then I have learned a few valuable tips...
 
1) Use a recipe.  Don't try to be Martha Stewart and add a little bit of this, and tad bit of that, and a little more of this and that, without trying your recipe first - especially before handing it out to your husband's boss..  And, make sure that you try your inventions after they have been sealed for some time.  Recipes sometimes taste different after sitting in the jar for a while - especially pickles, sauces, etc.
 
2)  Use the right canner.  If a recipe calls for a pressure canner, USE a pressure canner.  Water bath canning is great for some veggies, high acidic foods like pickles and tomatoes, and jams/jellies, but a pressure canner will decrease risk of germs and other issues like botulism.  Its better to be safe than sorry.  My pressure canner was reasonably priced - you can find it, here.
 
3)  Use new lids.  The lids to a canning jar have a rubber ring inside.  The heat from the canner melts the rubber to ensure it sticks and keeps a grip on the jar.  Once that wax has been melted, another round of canning may not seal correctly.  Lids are cheap, and can be bought separately, like these regular mouth or these wide mouth jar lids.   Keep your jars and rings, and sterilize them (you can find directions in a canning cookbook - like this or this)
 
 
 
After learning those few basic things, you'll be canning in no time. 
Here are some good, down home canning recipes.  Some of these recipes only need a water bath, so, if you don't have the resources for a pressure canner, don't fret!  You can still make yummy stuff in your kitchen, and preserve it!
 

7)  Mandarin Oranges - by Arctic Garden Studio
8)  Pickled Jalapenos - by Peanut Butter & Peppers
9)  Homemade Rotel - by The Kitchn
10)  Layered Chicken Soup - by Farmgirl Tails
11)  Creamy Avacado Salsa Verde - by A Spicy Perspective
12)  Homemade Tomato Paste - by Food In Jars






13)  Homemade Caramel Apple Dip - by Lil Luna
14)  Home Canned Vegetable Beef Soup - by Your Own Home Store
15)  Sweet Pickle Relish - found on EHow
16)  Cantaloupe Jam with Vanilla - found on Cooking TV
17)  Amish Coleslaw - by Chickens in the Road






18)  Roasted Tomato, Black Bean and Corn Salsa - by PractiGanic
19)  Potatoes - by Little House Living
20)  How to Preserve Garlic - by Barefeet in the Kitchen
21)  Vanilla Peach Jam - by Sarah's Joys
22)  Italian Tomato Sauce - by A Family Feast
23)  Orange Marmelade - by One Hundred Dollars a Month
24)  Blueberries - by Zoe Bakes
25)  Green Beans - by Krista's Kitchen


There are so many different recipes available on the web for canning.... If you'd like, you can follow my "Canning" Pinterest board, by clicking below, to see a host of other great tips, recipes, storage ideas, etc.:

Follow Stringtown Home's board Canning on Pinterest.

Also, if you would like to share this roundup, please be sure to share the following photo:



If you would like to share an individual recipe that was featured here today, please link to the originating site, along with their photo.


Happy canning!
-Heather

**If you decide to make a purchase through one of the links in this post, Amazon will pay me a commission for it. This doesn’t cost you anything additional. These commissions help to keep the rest of my content free, so thank you!**
 


9 comments:

  1. What a great roundup, Heather - thanks for including my Pizza Sauce recipe! I found a couple others I'm going to try, like that bean and corn salsa. :)

    ReplyDelete
    Replies
    1. Sure thing! That pizza sauce looks yummy, too! I can't wait to make some... I'm growing a huge crop of tomatoes this year, so your recipe will definitely be on my list! :) Thanks for letting me share it...

      Delete
  2. You are SO much braver than I am to take this on. I grew up with canned veggies and fruits stored in the cellar for winter. And boy was that good!
    Brenda

    ReplyDelete
    Replies
    1. Haha! I definitely haven't mastered it, yet, but I feel like I'm getting better. My next task is to learn to sew... maybe even quilt... I know you're great at those things... any tips would be so appreciated!

      Delete
  3. What a wonderful post to share Heather! May I add a note [unsolicited advice :) ] For young 'homemakers' don't try to master this all in one year..it's pretty much a lifetime project. I would suggest tackling 1-2-3 each season and sometimes the old timers like [ME] are not the best to listen to b/c they take so much for granted- we assume you know a lot of things you don't know yet! Like Heather said use a recipe and directions. and by all means grab onto the new and easy ideas for preserving fresh produce...so many things that you could not do 50 years ago. At the same time there are some things that you never take short cuts with...for instance..Tomatoes and the acid issue..Ask your Mom. And some things can OR freeze beautifully-while others simply don't take to FREEZING-

    ReplyDelete
    Replies
    1. Yes - you are so right! Use the resources available (grannies/moms/experienced friends), recipes, etc.... Experience is the best teacher! :)

      Delete
  4. Heather I just found your Blog through Cozy Little House and I love your blog. I starting canning last year. I never did it before because I was afraid I would kill my family but everyone survived and actually loved the things I made. I am going to subscribe to your blog now so I can refer back to your recipes for canning. Thanks for sharing.

    ReplyDelete
    Replies
    1. Hahaha! That made me giggle - its a wonder that I didn't kill my family with my canned goods... but, they've survived. Thankfully, mine are tasting much better than they did when I started. Thank you so much for stopping by and for subscribing! Sounds like we have a lot in common! :)

      Delete
  5. You've done a great post and thanks for writing. Home canning is Associate in Nursing nearly lost art that our grandparents accustomed follow lots so as to store foods over the winter. With the event of food commerce and ladies release, canning reception wasn't a necessity any longer that is why it remained one thing individuals within the past accustomed do. See more http://survival-mastery.com/diy/food_preserv/home-canning-recipes.html

    ReplyDelete

It makes my day to get a comment from readers... like you! Let me know what you think... if you've tried it before... and any tips you may have!