Canning: it’s not just for your grandmother anymore!
It seems that more and more people of my generation are starting to have the desire to learn how to can. What was once a practice that was considered only for “old-timers”, is now gaining popularity with the younger crowd. I love it!
So far this year, I’ve put up peach jam (earlier in the summer) garlic dill pickles and spaghetti/pasta sauce. I chose to freeze some of my garden veggies (peas, beans, and beets) as well as freezing some ready-to-go peach pie filling. I think my last canning venture of the year will probably be applesauce and apple pie filling in another month or so when apples are back in season.
I’ve only been canning for about 3 years now, but I’ve compiled a list of tips that I’ve found to be very helpful to me as I’ve learned how to can.
Never canned before? Don’t be intimidated! Jump right in and give it a try. It’s not as hard as you think!
1. Start with a clean kitchen.
Don’t underestimate the power of a clean kitchen! I often have the tendency to start recipes on the spur of the moment, usually when I have a dozen other things going on at the same time. (I really struggle with menu planning!). While this works for some things, I’ve found that impulsiveness and canning do NOT mix for me. Starting a canning process in the middle of a messy kitchen usually results in me forgetting something (running out of lids in the middle of the show is a very bad feeling…) or simply not enjoying the process as much.
2. Stay Organized.
This one goes along with a clean kitchen. Before you start preparing the food to can, read the directions several times, make sure you have enough jars/lids/bands, gather all of your supplies (funnels, ladles, towels). I like to lay out everything on the counters in a nice little row. While it may seem a little extreme, it really helps me to stay organized as I go. (Check out my in-depth canning tutorial, complete with lots of pictures!)
3. Allow yourself plenty of time.
It’s not a good idea to try to limit the amount of time for your canning. Preserving food always takes longer than I think it will (especially when you have a toddler rummaging through your kitchen and trying to put random items in the toilet…) If you have an appointment at 2:00pm, don’t start your canning at noon and assume you’ll be all neatly wrapped up by then! When I have a lot of food to process, I like to set aside an entire day for it. Rarely does it take that long, but then you end up with “bonus” time, rather than smashing the canning process into a scant few hours.
4. Follow the directions!
I’ll admit, I have the tendency to see many recipes as “suggestions” rather than rules. But, canning is rather unforgiving when it comes to rule bending. Canning times and specifications need to be followed in order for the jars to seal and be safe. When the recipe specifies a certain direction like headspace, or processing time, obey! Trust me, I’ve learned the hard way. 
5. Have a canning party.
Preparing and processing large amounts of food sometimes can be a daunting task for one person, so make it fun! Invite over friends to help, it makes the day go faster, too. Every year, my friend Trina and I get together to make tomato sauce and sometimes salsa. It’s far more fun that way, versus doing it alone. Plus, if you are a newbie, having an experienced canner along for your first time can give you a much needed boost of confidence that you won’t get from merely reading how-to books.
6. Practice makes perfect.
If you can for any length of time, you are going to make mistakes. Don’t sweat it! Learn from your mistakes and keep on trying. I’ve had non-sealing jars and pickles that taste like straight vinegar. It just comes with the territory.
Though it can seem like a lot of work at times, nothing beats being able to pull a jar of lovely, organic, home-canned food out of your pantry in the dead of winter. I think our grandparents definitely had it figured out!
What are YOUR best canning tips?
Jill, I love this blog now that I have finally slowed down enough to read it! Your idea on the canning party is especially good and it is how I got canning done when the kiddos were little. We had an annual salsa-making party with about 5 of us–very productive. I made 21 pints of salsa the other day–but no pals to share the time with. Miss those old days! Keep up the great blog. Looks like you are living the dream and it’s a good one!
Wow, 21 pints Barb! You rock!!
i’d be embarrassed to tell you the mistakes i have made!!!
boy you are right- start with a clean kitchen!!!
Jill, I love, love, love your statement about recipes being more like “suggestions” rather than rules. How many times I have gotten myself into trouble on that one. Then I tell my family, “okay, I am really going to follow the recipe exactly.” Why am I amazed when the dish comes out perfect when I do that!
I enjoy your blog immensely!
Haha Marianne, I hear ya! My husband usually just rolls his eyes when he asks “did the recipe say to do that?” and I start listing off my list of changes… hehe.
What a timely post! I spent last weekend canning peach jam and dill pickles, but found myself becoming frustrated at times. I hope to try again, soon, and next time I’ll be more organized and relaxed by following your tips!
I have linked to your post so that others can be encouraged, too. Thanks so much!
Brenda recently posted..Six Tips for No-Stress Canning
Wonderful Brenda! And thanks for the link too!
Twitter: amgrose
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The clean kitchen advice is really critical and soooo easy not to do. I totally agree too — bring in friends. Bulk and scale is everything in canning.
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We just spent this last weekend canning salsa peach and tomato we did over 100 jars crazy yes but also very satisfying. Great post!
Maybe this comes with learning…but know how food reacts. I was SO bummed canning tomato sauce my first time when, what I THOUGHT was a ton of tomatoes, cooked down to only two little pints of sauce. What a waste of time and energy!
I would also add, TAKE TIME TO SIT WHEN YOU CAN. Canning can be an all-day project so sit down over the garbage can to peel, sit down at the table when you screw lids on etc. I’m always so tempted to stand for the whole thing (maybe I think that’ll speed up the work) that I end up with a super sore back.
Very good tip, Jill. Yes, I was very dissapointed the first time I canned tomatoes, too. You always think you will get more than you do! And totally agree on sitting down when you can!
I put up 25+ quarts of tomato this year. I found by keeping it simple and canning the tomato w/o and some with herbs only cut back my time. I had a bumper crop so I simply set up my canner outside on the gas burners and each day I would collect up the tomatos. Doing small batches every other day worked well. I will use them to make my sauces, stews or garnishes later. i was pressed for time and trying to get as much of my garden in storage to take with us as we moved this summer. It worked out great. I managed to make a few relishes and some salsas and get my peaches canned and jams made. Stay organized! It is soooo worth the effort. My grand daughter scarfed down the canned peaches we opened for her.
Yes, you did have a bumper crop, wow! My tomatoes were pretty pitiful this year… only got 1 or 2…
Thanks for the great tips.
We have a canning kitchen set up on our covered porch. It has propane double burners, 2 big tables, water, dehydrator, outlets for roasting ovens (I like to use these for roasted tomato sauce), etc. Our canning pantry closet is right there, so we store jars (empty & full) right there and the canning equipment can be stored when not in use.
This has been a life saver and the kitchen in the house is still available for regular meals and service.
We can alot. In the past week we have put up 44 quarts peaches, 10 qts & 6 pint tomato sauce, 12 qts dill pickles, 10 quarts & 1 pint bread & butter pickles, 9 pints & 1 quart pickled beets and 20 quarts green beans
We also can year round; meats, soups, chili, etc.
-My added tip would be to have a timer for each canner…and listen to it
Kristine- I am jealous, jealous, jealous of your canning set-up! That would be ideal, and sounds like you definitely put it to good use!
Yes, your tips are spot on! I have had a few times where I thought I had enough lids for my jars, and found out that I didn’t. Or, I didn’t have as much sugar as I thought I had. It’s no fun running to the store at the last minute, even if the store is only 5 minutes away.
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Great post. I really love the “clean kitchen” part. Especially because mine is rarely clean.
Carol J. Alexander recently posted..The Best Green Bean You Ever Tasted
Nice Canning tips, I have been having a good year for canning, aiming for 1200 jars, so far this year, I have put up 968 jars, so getting there
Still lots coming in from the garden yet.
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Wow! You are amazing!!
I have never canned meats was wanting to know if I should really be afraid of doing this.
Thanks,
Sue
Hi Sue,
I’ve not yet personally canned meat, but plan to in the near future. I’ve talked to several people about it and always get rave reviews about how much they like it. As long as you use a pressure canner to do it, you should be fine!
My mother and grandmother, etc. canned. I never had a chance to learn (long story) but am trying now all on my own. No mentor, no friends. It’s very intimidating. I also work full-time, then come home to a fixer-upper that we never have enough time to do everything for. My point is, how can a person find the TIME canning needs when you work full-time? Our garden won’t ‘wait’ for the weekend, for instance!
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I know that both canning and gardening can be incredibly time consuming. Honestly, when I worked full time outside the home, I didn’t can at that point. I know it can be done, but it probably would take a bit more forethought and organization. For instance: picking the harvest one evening and preparing supplies, then being all ready when you get home the following night to do the canning process. But, I definitely sympathize with feeling like you are going a million different directions!
Canning is a wonderful thing! The clean kitchen, and setting up your process…. yes, then it’s “easy”!
I love the post! I found this post through Simple Lives. I didn’t tackle canning this year, stuck with freezing and fermenting…but its a vow for next year!
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