I’ve run into so many people lately–both in real life and online—who want to learn to tackle home canning. Believe me when I tell you that it’s really very easy. You just need to keep this one very important thing in mind: Low acid foods (think: meat and veggies) must be processed in a pressure canner. But don’t let that scare you away. A water bath process—basically, immersing full jars in a deep pot of boiling water for a specified period of time—is great for plenty of other things. This method has served me well for years in preserving much of my garden abundance. These canning recipes are all safe for water bath canning.
- This is what you need to know about canning jars.
- This is what a water bath canner looks like.
- A day of canning might look like this. If you are me.
- Please always follow safe canning practices as outlined here.
I promise — it’s not hard. If you can follow directions, you can do this.
You likely make garden fresh salsa all summer long, but you can fill your pantry with jars of salsa that will get you through the off-season. I use canned salsa to cap off taco night and as a homegrown ingredient for my chili. For something a bit different, try making a batch of this sweet and savory tomato chutney (one of my favorite canning recipes).
Try this jar: 1/2 Pint Mason
Save those end-of-season green tomatoes to make chow chow. Yes, it’s a funny name, but it’s delicious and gives a tangy zip to sandwiches and is great for stirring into egg salad.
Try this jar: 16 ounce Platinum Wide Mouth jars from Ball
I grew up on an apple farm, so you can bet we canned bushels and bushels of applesauce, always sugar-free and with extra cinnamon.
Try this jar: Wide Mouth Pint
Try this jar: Wide Mouth Half-Pint
Try this jar: Bormioli Rocco Quattro Stagioni jars (these are a great size for gift giving)
Check out this at-a-glance infographic created for me by the lovely and talented Kathleen Reilly.