Wednesday, June 26, 2013

Home Grown Freshness ALL Year Long? Part 1

So who doesn't love the fresh taste of home grown canned goods ALL year long?
So I have decided that I would suggest a few tools for the first time canners and those just looking for new ideas.

The Basics:
So you will need a canner. I know this may be obvious but there are options  for you to choose from depending on what type of canning you wish to do (or you can get both). 

First is a Water Bath Canner. Which you will use to can anything that is Acidic. 
Amazon: ~ $24

Higher acid foods (and those which have been acidified and tested) that may be safely canned in a boiling water bath canner include jams, jellies, pickles, applesauce, apple butter, peaches, peach butter, pears, pear butter, spaghetti sauce without meat, tomatoes, ketchup and tomatoes.

Second is a Pressure Canner. Which you will need if you want to can anything NON-Acidic or Meat! (You don't want BOTULISM!)
Amazon: ~ $79
Low-acid foods must be processed in a pressure canner to be free of botulism risksThis is because botulism-producing bacteria produce spores that can survive boiling water temperatures, but are destroyed using a pressure canner with the appropriate time and pressure, which reaches temperatures between 240 and 250 degrees F.  Low-acid foods include meats, dairy, sea food, poultry, all vegetables (except tomatoes) and many fruits (notably figs).  Be sure to see this page for a detailed list of the  Acid content of common fruits and vegetables.
You can get canners at your local True Value Hardware Stores or Your local Walmart. 

The Hubby and I have both types of canners, we have had a water bath canner for several years. We have an annual tradition of making "Dilly Beans" and pickles. We bought a pressure canner last year and canned homemade pork stew in it, which was delicious! (Even if I do say so myself).

Okay so a few other things that you will need to make your canning career successful. 
Jar Lifter, Canning Funnel,  Lid Lifter & Bubble Remover/Headspace Tool.

Okay so now we have all that you will want to invest in MASON JARS.
There are several size options and you will have to decided on what you need depending on what you are canning. You also have to decide if you want regular mouth or wide mouth.
Just remember that next year when you reuse your canning jars that you need to replace the lid, they are meant to seal only once.The rings can be used over and over as long as they are not rusty!


The next thing you will need is to decide is what you are going to can!

Mrs. Wages

Has a lot of different Seasoning Mixes and you only have to supply the fruit, veggies, vinegar and water...
Here are some that we have tried or are going to try:

Mrs. Wages<sup>®</sup> Pepper Jelly Kit 7.85 oz. (222.5g)

Mrs. Wages<sup>®</sup> Fruit & Cilantro Salsa Mix .8 oz. (22.7g)

Our here are some GREAT canning books:

Amazon: ~ $14.00

Amazon: ~ $18
Amazon: ~$18

 Stay Tuned for Part 2...


  1. Thanks for the great tips and advice! I keep forgetting that we can male acidic things with water bath canning- we've only made freezer jam, to date. BUT we did re-use lids.....whoops! I need to go buy more lids, now.

  2. I want to start canning so badly so these tips will come in really handy!!! :-)

  3. Thanks so much for the wonderful tips! I almost bought some canning supplies today, but got completely overwhelmed...and nothing is ready for harvest yet anyway. I'm going to save this post so I can do a little more research. I would love to be able to can some of our Jalapenos and make more pasta sauce. Last year I just froze my left overs, which works fine, but not as well as I would like.