Tag Archives: canning

Canning Pie Filling!!

Canning Strawberry Rhubard Pie Filling!!

Canning your pie filling makes for some mighty darn fine pies when the winter sets in.  The fresh taste is captured in the process so all the flavours will be there.  Close your eyes as you eat and summer is there.

With the price of pie fillings it is also a great way to save money by doing your own.  If you don’t have the fruit in your yard you can buy the in season fruit and do it that way.  I have my own strawberry patch coming and a huge amount of rhubarb in my yard.  My raspberry patch is just dripping with soon to be raspberries, I can hardly wait.

Make sure you get all your canning supplies ready before you start to make sure that you have everything that you need.  Nothing worse then getting half way through and have to  stop and go get something.

Get all your fruit ready and you are ready to go.

canning pie filling

canning pie filling

~Canning Strawberry Rhubarb Pie Filling With Linda’s pantry~

Make sure that you date all your jars when you are done so that you know how long to keep them in your storage pantry.

Video by: Linda’s Pantry

Canning Water Go Figure!!

Canning water who would have thought that there was a need.  But there is and it is a very good idea.  You do not need a lot but some if a very smart idea for emergency.  It last for a very long time.

It is a very simple process and takes very little time.  No real prep work because is no cutting, dicing and slicing.

Also in most cases if you loose your power you loose your water supply so it may sound a little silly but if you think about it it’s not a bad idea for emergencies.

Almost everyone have jars sitting around collecting dust and other unwanted critters. Wash them fill them with water can them and you have a safe supply of water.

Lots of times I don’t have enough jars to fill either my water bath or canner so why not fill the vacant hole with a jar of water.

Just make sure that you date them like you would anything that you can so that you can rotate the dates of use.

canning water

Canning Water

You can use any size of jars that you have that are empty.  She just happened to have half gallon ones sitting around.

Video by: 2leelou Preserves

Canning Jam Made Simple!

Canning Jam With No Pectin !

Canning jam the easy way.  Three ingredients is all it takes to make lovely yummy jam.  I have never put pectin in any of my jams I let nature take its course.

We also do not like our jam real sweet so I always cut back on the amount of sugar that I use.  We like it tarty and the real fruity flavour.

I have never made jam with the fruit that this lady is using.  It is not a real abundant fruit in our area it is like a specialty fruit and real expensive. What we do use is strawberries, raspberries, blueberries and lots of wild berries like Saskatoon’s and Huckleberries. We have other wild berries but they are not as readily picked as the others. I have never found the need for adding pectin.

Doing it this way is one of the simplest methods for getting your fruit looked after and stored for the winter months.

Another thing I really like is the no fuss way she explains all the different steps you have to take.  Straight and to the point.

canning jam

canning jam

canning pot

preparing fruit for canning


Canning Fruit by Making Jam at Home. No Pectin. Simple Recipe.

Video by: Adeldor DIY

Video- Storing food For Hard Times!

How To Prepare and Store Food For When Hard Times Hit!

This information is for people who are interested in becoming more self sufficient in this day and age.

It is a beginners video if you have never done this, the information will give you a good idea where and how to start.

Pantry and canning supplies are important.  You need a good storage area and it has to be a good temperature and humidity.

I used to have at least six months of food stored in one manner or another at all times. People used to tease me about it but we never went hungry.

My husband worked in a seasonal profession and was down for at least three months out of the year. One and half months in the spring and one and a half months in the fall. So I had to make sure we had all the necessary foods to get us through the lean times.

There is nothing wrong with being prepared you will thanks yourself and so will others.



How To Prepare For Hard Times Where To Buy Food For Long Term Storage

Video by: Wranglerstar

Budget Saving Idea !

Simply By Canning Your Own Meat !


Canning corned beef is a great way to preserve your meat and have it for  year around meals. It easy to do if you buy the corned beef already done. You can corn your own beef but it is a fairly long process, but delicious .

I have done some and the flavour is wonderful. I did not make enough to can we just ate it when it was done fresh.

What is corned beef you may ask – It comes from putting your meat into a large crock or as I did a plastic bag and plastic container. covered in large rock kernels of corn referred to as “corns of salt”. This will preserve the meat. When I did mine I added some other spices with it to add to the flavour and I used Kosher salt. I put it into a cold storage area refrigerator works great if you have the room and left it for 14 days checking it periodically.

There is a lot of history to corned beef it was started many years ago as a way of preserving meat when there was no modern refrigeration.

Here is a real simple and easy way of canning your own corned beef…

Pressure Canning Corned Beef

Video by : Noreen’s Kitchen

Canning Under Pressure!

These Tips Should Take The Pressure Off !!

Any tips that you can learn is a bonus in the world of canning.  If it saves you time and energy we all want to know what it is.

Canning used to take a full day with all the things that needed to be done to get prepared, now with all the shortcuts it can be done in a matter of hours.

Even enlisting help from the kids, its good for them to know how to do it and where their food does come from. That’s called home schooling in life skills. And on top of that its a bonding and fun experience for everyone. It is a good skill that they will take with them where ever they go. How precious is that.

Check these out ….

15 Canning Tips for Preppers | Self-sufficiency

Canning is an essential skill for preparedness and survival. When faced with any  scenario, you can rest assured that you will have plenty to eat as long as you plan ahead.

Learning how to can might be a learning curve, but if you have the determination to get involved in this self-sufficiency skill, you will get the hang of it in no time. All you need to do is consider the benefits of canning to realize that the time you put in is worth it.

Here are some tips to make canning easier, or that will let you take your skills to the next level.

1. Get a good canning book.

Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone is the book for gourmand canners .

Put ‘Em Up! A Comprehensive Home Preserving Guide for the Creative Cook by Sherri Brooks Vinton is an inspiring resource for new canners .

The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W. Costenbader is for you if you’re looking for a comprehensive canning guide .

The Joy of Pickling: 250 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market by Linda Ziedrich will delight anyone who loves exploring history and culinary traditions. 

2. From Start to Finish – Canning Should be Organized.

It’s important to stay focused during the canning process, to properly monitor the progress and not to forget an important step. Time is of the essence when it comes to canning. The object is to get the food processed as quickly as possible, from preparation to sealing, to reduce the risk of food deterioration which could affect the finished product. 

3. Pectin is a Great Canning Ingredient.

Pectin–an essential gelling agent–is found naturally in many fruits, such as apples, plums, and oranges. Most recipes call for added pectin, in either liquid or powdered form; there are also special pectins available for making low-sugar preserves. Jams and jellies made without pectin must be cooked longer, depending upon the amount of natural pectin in the fruit.

4. Botulism in Home Canned Food: Less Common Than You Think.

Botulism is a serious foodborne illness, but it is also exceedingly rare. Like shark attacks and plane crashes, the fear of botulism generates exaggerated anxiety that is out of step with the actual risk. It may be calming to know that botulism is caused by improperly canned low-acid foods, such as fish, legumes, and vegetables. Acidity is the silver bullet against the bacteria that causes botulism, so high-acid foods—such as most fruit-based sweet preserves, vinegar pickles, and fermented vegetables—are safe from botulism risk. 

5. Let the Canner Make the Syrup.

When you’re canning fruit, most methods require that you mix up a light to heavy syrup to add to the jars of fruit prior to canning. Why not make your job less sticky and have the perfect amount of syrup for your peaches, pears, cherries, and more by letting the canner make the syrup?

6. Prep Tip: Check the pressure canner seals while you are getting it ready.

If your pressure canner has any gaskets or seals that are dried out or cracked, replace them. This will help your canner hold pressure while you are processing the foods. 

7. A pressure canner can save water time and energy.

Use your pressure canner to can applesauce, apple pie filling and tomatoes, even though they can be water bath canned, using the pressure canner on 5lbs. of pressure greatly reduces time and energy when canning these foods.

8. Canning Chili, Stews or Soup? Go Easy On The Seasonings.

Herbs and spices will strengthen over time, so go easy on them when canning. Especially spicy stuff. It is recommended that you avoid Sage altogether, as it turns bitter during canning. 

9. Green Bean Canning Tip: Adding ingredients like ham or bacon to green beans is not safe.

Can the green beans adding only  Canning salt if you add anything. Green beans may be packed either raw or hot. Either way, pack the beans tightly into the jars and add salt as desired. Fill the jar to within 1-inch with boiling water and remove air bubbles. Wipe off the jar rims and process at 11 pounds in a dial gauge canner or 10 pounds in a weighted gauge canner 20 minutes for pints and 25 minutes for quarts.

10. Canning Newbies: Start with small batches.

If you’re just getting started, work in small batches—just two or three pounds of fruit or vegetables at a time. A small batch is easier to manage, quicker to make, and more economical. And if the recipe doesn’t work (which is unlikely), there’s less heartbreak involved in a small failure. 

1. Skip the pasta and rice when canning soups, stews and chili.

Or at least put in very little when making stuff like chicken noodle soup. Also, you don’t want to cook noodles or rice before processing them in the canner, or they’ll turn to mush.  Better yet, just leave them out and add them to the soup as you re-heat it. The problem with adding too many noodles is that the soup can get very thick in the center of the jar, which won’t get heated adequately during the canning process. You risk food poisoning, even botulism, if you haven’t heated the contents of the jar well enough. 

12. Yes, the family can can!

Enlist the help of children and family, even small kids. Explain why you need help and how this food will help feed them throughout the winter months and money. It creates a family bond and sense of accomplishment with the children. Kids feel a sense of ownership when they help grow and prepare the food themselves and don’t fuss when it comes to eating their veggies

13. Three F’s in Canning: Freeze Fish First.

f you want to can smoked salmon, freeze the fish first. Frozen fish accepts the brine better than fresh.

14. Safety Tip: Don’t leave jars of food in the canner overnight.

If you live at a higher altitude, charts for adjusting the pressure are available in canning books or from your local Extension Office.

Remember, the only SAFE way to process low-acid foods (which are all vegetables, meats, and vegetable mixtures) is by using a pressure canner. This is because of c. botulinum toxin, which is present in low acid foods. C. Botulinum is only destroyed at temperatures above 212°F. which can only be achieved in a pressure canner. 

Any way you look at it, you cannot safely can corn, green beans, or any other vegetable without a pressure canner. Period. Other methods are very risky and can result in botulism poisoning which attacks the central nervous system and can cause death.

15. More canning tips in this video

We are aware that these tips are not the be-all and end-all of canning.

Article by: Vince Tuscano

For full articles and pictures click here

Quick , Simple & Tasty !

Time Saving Canning Experience !

Yes , I have canned beans and I have soaked them. And it took overnight and the next day to finish . Now I think it was a day wasted.

I was looking for a new and simpler way and happened across this method.

I have been doing this method that I found and am very happy with it. It freed up a lot of time . And the beans were just as good if not better.

So anyone who is doing the soaking give this a try it may work for you like it did for me.

Happy canning

Check this out…

Off Grid Living: Pressure Canning Beans~ NO SOAK METHOD!

Video by: Starry Hilder