The Ultimate Guide to Preserving and Canning from Your Garden

Amanda

Preserving and canning your homegrown produce is a great way to enjoy garden-fresh flavors all year long. Whether you're new to canning or an experienced preserver, it's essential to follow safe methods to ensure food quality and avoid health risks. In this guide, we’ll cover the basics of preserving and canning, potential dangers, key do’s and don’ts, tips and tricks, and in-depth instructions on the best methods. Plus, we’ll include some great recipes to get you started!

Why Preserve and Can Your Garden Harvest?

Preserving and canning allow you to:

  • Reduce food waste by storing excess produce.

  • Enjoy seasonal flavors year-round.

  • Save money by making homemade jams, sauces, and pickles.

  • Control ingredients (no artificial preservatives or excess sugar/salt).

  • Create homemade gifts from your garden!

The Two Main Canning Methods

1. Water Bath Canning (Best for High-Acid Foods)

Water bath canning is a simple and effective method for preserving acidic foods (pH of 4.6 or lower), such as:

  • Tomatoes (with added acid like lemon juice)

  • Jams and jellies

  • Pickles

  • Fruits and fruit-based sauces

  • Salsas

How to Water Bath Can:

  1. Prepare the Jars: Sterilize glass jars and lids by boiling them for 10 minutes.

  2. Prepare the Recipe: Cook jams, jellies, or sauces according to the recipe.

  3. Fill the Jars: Leave the recommended headspace (typically 1/4” to 1/2”).

  4. Remove Air Bubbles: Run a plastic spatula or knife along the inside edge to release air.

  5. Seal and Process: Tighten lids to fingertip tightness, then submerge jars in boiling water for the specified time (usually 10-45 minutes).

  6. Cool and Store: Let jars rest undisturbed for 12-24 hours; check for proper seals.

2. Pressure Canning (Best for Low-Acid Foods)

Low-acid foods require pressure canning to kill bacteria, including botulism spores. Use this method for:

  • Vegetables (green beans, carrots, corn, etc.)

  • Meat and poultry

  • Soups and stews

  • Beans and legumes

How to Pressure Can:

  1. Prepare Jars & Ingredients: Wash, sterilize, and fill jars with food and liquid.

  2. Fill the Pressure Canner: Add the recommended amount of water (usually 2-3 inches) and place jars inside.

  3. Lock the Lid & Vent Steam: Heat until steam escapes for 10 minutes.

  4. Process at Correct Pressure: Follow your pressure canner’s guidelines for the correct PSI (typically 10-15 PSI based on altitude).

  5. Cool & Check Seals: Let pressure drop naturally, then remove jars and check for proper sealing.

Dangers of Improper Canning

⚠️ Botulism – A deadly bacteria that thrives in improperly canned low-acid foods. Always follow proper pressure canning guidelines. ⚠️ Spoiled Jars – If lids bulge, smell off, or have mold, discard immediately. ⚠️ Glass Breakage – Avoid thermal shock by not placing hot jars on cold surfaces. ⚠️ Seal Failures – Check lids after 24 hours; unsealed jars should be refrigerated or reprocessed.

Do’s and Don’ts of Canning

✅ Do:

  • Use tested recipes from reputable sources (USDA, Ball, or National Center for Home Food Preservation).

  • Adjust processing times for altitude (higher altitudes require longer processing times).

  • Always use new, undamaged lids to ensure a proper seal.

  • Store canned goods in a cool, dark place.

❌ Don’t:

  • Don’t reuse old jar lids.

  • Don’t modify tested recipes (altering acid, sugar, or salt levels can affect safety).

  • Don’t use jars with cracks or chips.

  • Don’t skip recommended processing times.

Tips and Tricks for Successful Canning

🔹 Use a Jar Lifter – Safely transfer jars in and out of hot water. 🔹 Label Everything – Note the date and contents to keep track of freshness. 🔹 Use a Canning Funnel – Helps prevent spills and keeps jar rims clean. 🔹 Keep Extra Boiling Water Ready – Evaporation can lower water levels during processing. 🔹 Let Jars Rest Undisturbed – Don’t touch for 12-24 hours after processing.

Tried and True Canning Recipes

1. Classic Strawberry Jam (Water Bath Canning)

Ingredients:

  • 4 cups crushed strawberries

  • 2 tbsp lemon juice

  • 4 cups sugar

  • 1 box pectin

Directions:

  1. Combine strawberries and lemon juice in a pot.

  2. Stir in pectin and bring to a rolling boil.

  3. Add sugar and boil for 1-2 more minutes.

  4. Fill jars, leaving 1/4” headspace.

  5. Process in a water bath for 10 minutes.

2. Pickled Green Beans (Dilly Beans – Water Bath Canning)

Ingredients:

  • 2 lbs fresh green beans, trimmed

  • 2 1/2 cups vinegar (white or apple cider)

  • 2 1/2 cups water

  • 1/4 cup pickling salt

  • 4 cloves garlic

  • 2 tsp red pepper flakes

  • 2 tsp dill seeds

Directions:

  1. Pack green beans into sterilized jars.

  2. Combine vinegar, water, and salt in a pot; bring to a boil.

  3. Pour hot brine over green beans, leaving 1/2” headspace.

  4. Process in a water bath for 10 minutes.

3. Pressure Canned Chicken Soup Base

Ingredients:

  • 4 cups cooked, shredded chicken

  • 8 cups chicken broth

  • 2 cups chopped carrots

  • 2 cups chopped celery

  • 1 tsp salt (optional)

Directions:

  1. Fill sterilized jars with chicken, vegetables, and broth, leaving 1” headspace.

  2. Wipe rims, apply lids, and tighten.

  3. Process in a pressure canner at 10 PSI for 75 minutes (pints) or 90 minutes (quarts).

Final Thoughts

Preserving and canning from your garden is a rewarding way to extend your harvest and enjoy fresh, homemade foods year-round. By following safe canning practices, using proper methods for different food types, and trying out delicious recipes, you can confidently stock your pantry with home-preserved goodness. Happy canning!

 

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