My Year in Canning
I grew up canning and making jam on the farm. I restarted canning a few years ago.
If you are worried about what goes into your food, want to preserve a harvest or just want to make family favorites canning might be something you would enjoy.
A good place to begin your canning adventure is with water bath canning. This type of canning is used for preserves and some high acidic foods.
The National Center for Home Food Preservation is a great source of general information. It is important to follow safety rules and keep everything very clean since you are preserving food that you will eat. Okay, enough with the warnings and general information.
My System
Every month I can or preserve something (some months more than one something). I have a fancy schmancy preserving notebook. I know you will be jealous.
It is even fancier inside when I write the month and year and a list of what I canned:)
What I Actually Canned in 2021
Dilly Beans Pickled Slaw
Pickled Beets Beets
Pineapple Chunks Chicken Stock
Ham Stock Beef Stock
Turkey Stock Pina Coloda Jam
Blueberry Jelly Orange Jelly
Ruby Red Grapefruit Jelly Kitchen Sink Jelly
Cran-Raspberry Jam
Many of these items I canned more than once.
Labeling
It is important that you label your canned goods. I know you think you are going to remember what is in each jar, but learn from my experience and label it.
Some boxes of jelly jars will include peel and stick labels. You can make your own labels using your printer. There is also our old tried and true friend, a Sharpie marker. Grab a marker and write on the canning lid after the jar has sealed.
