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How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home
Canning, Freezing, Preserving Recipes Contents:
- General Directions and guides about home canning, preserving, safety, tips, etc.)
- Home canning safety
- FAQs
- Equipment and supplies
Recipes / directions:
- Jam and jelly directions and recipes (and Jam and jelly questions and answers )
- Canning anything that can be safely canned at home!
- Juices: Canning fruit and vegetable juices
- Freezing directions
- Pie fillings (making home canned pie fillings)
- Sauces, Salsas, Syrups, Fruit Butters and Chutneys (from applesauce, apple butter, to salsa, syrups, etc, can any sauce)
- Broths and Stocks
- Soups - canning vegetable and meat soups at home (see this page for tomato soup)
- Pickling - more than just cucumbers
- Drying / food dehydrating
- Ice cream, gelato and sorbets
- Meats - how to can poultry, venison, beef, chili, fish, crabs, clams, rabbit, turkey, etc.
- Desserts, cookies, cakes, pies and treats
- Homemade Liqueurs - make your own Kahlua, Amaretto, Bailey's etc, for 1/4 the cost
- Other recipes - Pies, roasted peppers, basil pesto, cakes and much more
- Popcorn: how to store, how it pops, best varieties to grow or pop, etc.
Home Canning: General directions
- Why you should use a canner and how to choose one.
- Summary of approved home food preserving methods
- Canning methods that are considered to be unsafe: steam, microwave, dishwasher, oven, or just sealing the jars without further processing?
- Overview and step by step guide to water bath canning (for acidic foods; jams, jellies, applesauce, fruits)
- Overview and Step by step guide to pressure canning (for low acid foods: beans, corn, meats, etc.)
- If you are new to home canning - see these do's, don'ts and tips
- Why shouldn't I just can my own recipe or change these recipes?
- Frequently asked questions about canning
Home Canning Safety
- Food safety - what is botulism?
- Table of the pH and/or acidity of common fruits, vegetables, grains, breads and common food products
- This page provide basic facts regarding food poisoning and pathogenic microorganisms and natural toxins related to home food preservation (canning, bottling, drying, jams, salsas, pickling, sauces, etc.). Look up any pathogen (botulism, salmonella, Staph, etc.) and find out what it does and how to prevent it.
- This month's question answered: What causes canning jars to break in the canner?
- Home canning breads: the dangers of home canned breads
Frequently Asked Questions
- Frequently asked questions about freezing
- NEW!Why did the lids buckle?
- Frequently asked questions about freezing
- What are the differences between jams, jellies, preserves, butters, conserves, etc.?
- How long can I store___ or How long will ___ (fruit or vegetable) stay good in the fridge, freezer, basement, etc.
- Nutritional Content of Fresh Fruits and Vegetables Compared with Canned
- New: Making baby food at home
- Using artificial sweeteners and sugar substitutes in place of sugar
- Using honey in place of sugar
- Using Agave Nectar in place of sugar
- NEW! USDA Food Grades -Ever wonder what was "Grade A"? And why you don't see grade B? How to select different foods, including fresh, frozen and canned? Wonder no more with this one-page guide!
All about Canning Equipment and Supplies
- Equipment and supplies News stories about home canning and preserving
- We also have a page about pressure canners:
- Food Strainers for Canning and Cooking
- NEW! Label Templates! Click here for labels your can download, edit and customize in Microsoft Word and print on standard Avery label paper for your own jars!
General Canning know-how
- Glossary of Home Preserving (Canning, Freezing, Jam & Jelly-Making, Pickling and Drying) Terms
- How much do I need to pick? Yields and conversion tables
- General Canning tips
- Why do I need a canner?
- Are there commercial kitchens or community canning facilities I can use?
- How can I test or examine my jars to see if they sealed properly or have spoiled?
- FAQs - Canning questions and answers: Answers to common questions and problems
- Acid content of common fruits and vegetables
- Canners and canning supplies: descriptions, photos, prices and ordering information
- Pressure canning: how it is different from water bath canning and how to use one!
- Hot Pack or Raw Pack? Which is Best in Home Canning?
- How do I fix a jam or jelly that turned out too runny?
- All about pectin - what it is, how it works, types, etc.
- Canning without sugar
- Questions and answers to many questions about home canning, freezing and making other preserves!
- Why jars don't seal and how to correct it.
- Can I Sell My Home-Canned Jams and Other Preserves?
- Comparison of the costs of various cooking methods (stove, gas oven, electric oven crockpot, etc.)
- Substituting lemon juice for vinegar
Picking tips
Easy and Illustrated Canning, Preserves and Jam Directions
Jams, Preserves, Marmalades, Conserves and Jellies:
You should use a water bath canner
jams and jelly questions and answers
NEW! What are the differences between jams, jellies, preserves, butters, conserves, etc.?
What's wrong with using paraffin or inversions methods?
- Berry jams(strawberry, triple berry, raspberry, blackberry, loganberry, mixed berry, etc.)
- Apple jelly
- Apricot jam.
- Aronia Jam NEW
- Aronia Jelly NEW
- Blackberry jam
- Blackberry jelly
- Blueberry jam
- Blueberry jelly
- Cherry jam and cherry preserves
- Cherry jelly
- Crabapple jelly
- Cranberry conserve
- Currant jelly (red, black or white currants)
- Fig jam
- Fig-strawberry jam
- Fig-strawberry jam, made with Jell-O gelatin
- FROG Jam (fig-raspberry-orange-ginger)
- Grape jelly from fresh grapes
- Grape jelly from grape juice (canned, bottled or frozen)
- Honeysuckle jelly
- Jalapeno pepper jelly
- Jelly - from bottled or frozen fruit juices
- Kiwi jam
- Kudzu Jelly - yes, you really can make a jelly from Kudzu flower
- Kumquat jam or marmalade
- Loquat jelly
- Mango jam
- Mango-raspberry jam
- Medlar jelly
- Mulberry jam
- Muscadine or scuppernong jelly
- Onion marmalade
- Orange marmalade
- Peach or Nectarine jam
- Pear jam and pear jelly
- Pepper Jelly, hot or sweet, including chilies, jalapeno, and pimiento
- Persimmon jelly
- Pineapple jam
- Plum Jam
- Plum jelly
- Pomegranate jelly
- Quince jam or preserves
- Raspberry jam
- Rhubarb-strawberry jam!
- Saskatoon jam
- Saskatoon jelly
- Strawberry jam (with pectin) (uses less sugar or honey and less cooking)
- Strawberry jam (without pectin) (requires much more sugar and cooking)
- Strawberry (and other berry) jams without sugar
- Strawberry jelly
- Strawberry-rhubarb jam!
- Tomato Preserves
- Watermelon jelly
- Other jam recipes and jelly recipes.
- What happens if my jam or jelly doesn't gel? Remaking cooked runny jam or jelly instructions can be found on this page
- Foam in Home Jam Making - What It Is and What To Do About It!
Fruit Honeys
Ice Cream, Gelato and Sorbets with your own fruit
- Electric and Manual ice cream makers that require ice and salt:
- How to make ice cream with your own fruit! (strawberry, vanilla, chocolate, blueberry, peach, etc.)
- How to make Gelato
- How to make sugar-free, fat free ice cream (strawberry, vanilla, chocolate, blueberry, peach, etc.)
- How to make sugar-free, low fat ice cream (strawberry, vanilla, chocolate, blueberry, peach, etc.)
- How to make sugar-free, fat free coffee ice cream
- How to make sweet corn ice cream
- Coming in April: How to make frozen yogurt
- Coming in April: How to make sorbet
- Electric ice cream makers that have a bowl that must be frozen in
your freezer:
- How to make ice cream with your own fruit! (strawberry, vanilla, chocolate, blueberry, peach, etc.)
- How to make Gelato
- How to make sugar free, fat free ice cream (strawberry, vanilla, chocolate, blueberry, peach, etc.)
- How to make sugar free, low fat ice cream (strawberry, vanilla, chocolate, blueberry, peach, etc.)
- How to make sweet corn ice cream
- Coming in April: How to make frozen yogurt
- Coming in April: How to make sorbet
- Ice cream makers and manuals
- Lost your manual? We have most manuals here free to download!
- Looking for an ice cream maker? See reviews and information to select one and great prices, too
Sauces, Salsas, Syrups, Butters, Vinaigrettes and Chutneys
You can use a water bath canner for these (except for spaghetti sauce with meat!):
- How to make applesauce - W
- How to make applesauce for a meal (not canning it) with NO special equipment
- How to make chunky applesauce
- Apple cider vinegar
- How to make apple butter - W
- How to make homemade, home-canned barbecue sauce (BBQ sauce) - W
- How to make Blueberry butter - W
- How to make blueberry syrup (it works for strawberries, raspberries and blackberries, too) - W
- Blueberry vinaigrette
- How to make cherry butter (this stuff is unbelievably good!)
- How to make chili sauce from your own tomatoes and peppers - W
- Home canning and freezing chocolate sauces
- How to make cranberry sauce - Perfect for thanksgiving and Christmas - bright, colorful, loaded with vitamin C and incredibly easy to make! - W
- NEW!Enchilada sauce (needs a Pressure Canner) - P
- How to make jellied cranberry sauce - W Now, make your own, no nasty store canned glop!
- How to make cran-applesauce - GREAT for the holidays - bright, colorful, not too sweet, not too tart and loaded with vitamin C! Kids love it! - W
- How to make Gazpacho.
- Horseradish sauce - refrigerator storage only photos coming shortly!
- Hot Sauce (like Tabasco Sauce)
- Lemon curd
- Lime curd)
- How to make GREAT mango chutney! - W
- How to make mango salsa - W
- Mint Sauce - for lamb! - W
- How to make peach butter - W
- How to make peach chutney - W
- How to make Peach salsa - W
- Peach syrup - W (also works for nectarines, apricots, plums, pluots, etc.)
- How to make fresh and SAFE homemade peanut butter (to eat fresh or store in the fridge or freezer)
- How to make pear sauce - W
- How to make pear butter - W
- How to make Pizza sauce - W
- How to make Raspberry Chipotle Sauce - W
- Raspberry vinaigrette
- NEW!How to make Taco Sauce - W
- How to make tomato salsa - W
- How to make salsa from your unripe, GREEN tomatoes! - W
- How to tomato salsa with cilantro - W
- How to make tomato sauce - Waterbath canner version
- How to make tomato sauce - Pressure canner version
- How to make tomato paste - W
- How to make Tomatillo salsa (or Green Tomato Salsa)
- How to make spaghetti sauce - without meat - W, P
- How to make spaghetti sauce - with meat - P
- Vinegar - apple cider vinegar
- Vinegar Making (Mississippi State University) (PDF 725 KB)
- Vinegar Fermentation (Loiusiana State University, Grad Student Thesis) (PDF 2.6 MB)
Canning miscellaneous fruits and vegetables
Some of these require a Pressure Canner to prevent potential spoilage and
food poisoning, due to the low acid content of the food. For others, you
can use a water bath canner OR a Pressure Canner. I've noted what's
required for each, below, following each entry, with
W for water bath,
P for Pressure canner, and
W, P for either may be used!
- Canning apples
- Canning Asian pears!
- Canning asparagus - P
- Canning fresh shelled beans
- How to can beets - P
- How to make home canned carrots - P
- How to can blueberries (and raspberries, blackberries, currants, dewberries, elderberries, gooseberries, huckleberries, tayberries, loganberries and mulberries.) - W, P
- How to can cherries - W, P
- How to can corn (hot pack method) - P
- How to can corn (raw pack method) - P
- How to can creamed corn (hot pack method) - P
- Canning elderberries - W
- How to can figs - make your own figs floating in a jar of light syrup or fruit juice! - W, P
- Candied figs - a tasty but high-sugar Southern treat
- How to make canned greens, like Spinach, Turnip Greens, Collards, Kale, Swiss Chard
- How to can green beans, yellow beans, snap beans, broad beans, etc. - P
- How to make canned dried beans and peas (from kidney beans, peas, lima beans, broadbeans, chickpeas, pole beans, etc.) - P
- How to Make Homemade Canned Baked Beans With Tomato or Molasses Sauce - P
- How to Make Homemade Canned Baked Beans With Back, Pork or Ham and Tomato or Molasses Sauce - P
- Elderberries - jams, jellies, syrups and more. (from Utah State)
- Fruit cocktail - can your own mixed fruit cocktail!
- How to make ketchup.. or if you prefer... How to make catsup - W, P
- SUPER-EASY homemade ketchup recipe
- How to can mangoes - W, P
- Mixed fruit - W, P
- Mixed fruit cocktail - W
- Mixed vegetables - P
- Mushrooms - P
- Olives - technically olives are pickled, but you can do it at home!
- How to can oranges, grapefruit, lemons, limes, tangerines, clementines and other citrus - W, P
- How to make canned pears! In sugar solution, water, fruit juice or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, ! - W, P
- How to make your own home canned peaches, plums, cherries or nectarines (in a light sugar, regular sugar, natural fruit juice or no calorie sweetener solution) - W, P
- How to make canned spiced peaches - W, P
- How to can peas (English peas, Crowder peas, blackeye peas and purple hull peas) - P
- Boiled Peanuts! Now Southerners who move to other parts of the country can make their own home-canned boiled peanuts to eat later or give away as gifts
- How to can peppers (removing the skins)- P
- How to can peppers (leaving the skins on) - P
- How to can Hot peppers in oil - W
- How to make fresh basil Pesto (only fresh and frozen - this can't be home-canned)
- How to make canned Pineapple
- How to can potatoes - P
- How to home-can pumpkin (in a cooked, cubed form) and why you shouldn't home-can the pureed forms. Note: Pumpkin is difficult to can safely - it is a low acid food, so that rules out open water bath canning immediately. Pressure canners can be used, but according to the health authorities (like the National Center for Home Food Preservation) only if the pumpkin is cubed, rather than mashed. I usually just freeze the cooked pumpkin! - P
- How to make pumpkin pie from a whole, fresh pumpkin - the easy way! for fresh or frozen use
- More pumpkin recipes (roasting seeds, pumpkin soup, pumpkin bread, pumpkin cheesecake, pumpkin cookies, etc.) - fresh or frozen use
- Nuts - yes, you can "can" nuts
Canning nuts with a water bath canner
Canning nuts with a pressure canner - Quince - hot to can quince slices
- Rhubarb - how to can rhubarb
- How to can your own soups and chowders at home - P
- Stewed tomatoes - P
- Strawberries (canned strawberries, not jam).
- How to can sweet potatoes
- Tomatoes: How to ripen your green garden tomatoes indoors in the Fall and Winter.
- How to can tomato soup or tomato-basil soup - W, P
- How to can tomatoes using a water bath canner - W
- How to make roasted tomatoes, boiling water bath canner version - W
- How to make roasted tomatoes, pressure canner version - P
- How to can tomatoes using a Pressure Canner - P
- Diced, chopped or crushed tomatoes - W, P
- Winter squash (like butternut or rhubarb) (P)
- How to can Yams
Juices: canning fruit and vegetable juices
- Apple juice - make and bottle your own apple juice!
- Apple cider
- How to make fruit juice - mixed juices, cherry, blueberry, strawberry, raspberry, blackberry, other berries, etc. - W, P
- Elderberry juice - W, P
- How to make your own grape juice, scuppernong, juice, muscadine juice. - W, P
- How to make home-canned orange juice or other citrus juices
- How to make home-canned lemon juice or other citrus juices
- Peach, nectarine, plum, pluot or apricot juice
- Tomato juice (canned)
- Tomato juice (frozen)
- Mixed tomato-vegetable juice (like "V8")
- Making FROZEN Orange, Grapefruit, Tangerine or Mandarin Juice
- Making FROZEN lemon juice
Pie Fillings
- Apple pie filling - with or WITHOUT any added sugar! - W, P
- Blueberry pie filling - W, P
- Cherry pie filling
- Peach pie filling - W, P
- Strawberry pie filling - W, P
Pickling Recipes - Including Relishes, Peppers, Okra, Beans and more
You can use a water bath canner OR a Pressure Canner for these:
- Pickled asparagus - W, P
- Pickled beets - W, P
- Branston pickle relish (an English tradition)
- Pickled Brussels Sprouts (or Cauliflower) - W
- Bread and butter cucumber pickles - W, P
- Bread-And-Butter Zucchini pickles - W, P
- Pickled green beans - W, P
- Pickled Dill beans - W, P
- Pickled cabbage - W, P
- Pickled carrots - W, P
- Southern Chow-Chow (also called Piccalilli) - W, P
- Pickled corn relish - W, P
- Cucumber pickles (kosher dill, bread & butter, or processed etc.) using mixes - W, P
- Dill pickles, from scratch - W, P
- Old-fashioned fermented general store barrel dill pickles - W, P - (more photos coming)
- Pear relish
- Cucumber pickle relish! - W, P - This is the classic hamburger relish!
- No-canning-needed refrigerator cucumber pickles (kosher dill) - W, P
- How to Make Pickled Eggs (to store in the fridge!)
- Spiced Green tomatoes
- Low salt / reduced salt low calorie dill pickles.
- Low-salt bread and butter pickles
- Pickled Green Tomatoes - another pickled green tomato recipe, this one sweet
- Pickled garlic - W, P - (photos coming!)
- Hot relish (Dixie Relish, Fall Garden Relish)
- Mixed vegetable pickles (cauliflower, peppers, onion, celery, cucumber mix) - W, P
- Mustard beans (pickled mustard beans)
- Pickled dilled okra! - W, P
- Olives
- Pickled pearl onions - W
- Pickled onions (red or white) - W
- Pickled peaches (also nectarines, apricots, etc.) - W,P
- Pickled peppers - W, P
- How to make sauerkraut - homemade and naturally fermented! - W, P
- Pickled Three-Bean Salad - W
- Pickled watermelon rind - W, P
- Sweet Pickled Gherkins - W, P
- Sweet Pickles (quick recipe) - W, P
- Zucchini pickles (dill) - W
- Zucchini pickles (bread-and-butter) W
FAQs:
Freezing instructions
- How to freeze apples
- How to freeze asparagus
- How to freeze berries (blackberries, raspberries, gooseberries, tayberries, loganberries, saskatoons, cranberries, marionberries, boysenberries, etc.)
- How to freeze blueberries, saskatoons and huckleberries
- How to freeze strawberries
- How to freeze basil
- How to freeze beets
- How to freeze broccoli
- How to freeze Brussels Sprouts
- How to freeze green beans (and other beans) from your garden, farm, or store.
- How to freeze cabbage (any type)
- How to freeze cantaloupes, honeydew, watermelons and other melons
- How to freeze carrots from your garden
- How to freeze cauliflower
- How to freeze celery
- How to freeze corn (niblets style) from ears from your local farm
- How to freeze whole cob corn (corn on the cob) from ears from your local farm
- How to freeze eggplants
- Elderberries - freezing and other information
- How to freeze kale, collards and other greens - photos coming soon
- How to Freeze Lima Beans, Broad beans, Butter Beans and/or Pinto Beans
- How to freeze mangos
- How to freeze okra
- How to freeze orange, lemon, grapefruit or other citrus juices
- How to freeze peaches, plums, nectarines, figs and cherries
- How to freeze pears
- How to freeze peas (snap, English, snow and mangetout)
- How to freeze peppers
- How to freeze potatoes
- How to freeze pumpkin to use later in pumpkin pies and other pumpkin recipes!
- How to freeze Rhubarb
- How to freeze summer squash - zucchini, yellow squash, crookneck, scallop, pattypan, etc.)
- How to freeze sweet potato
- How to make Grilled Summer Squash with Feta - which you can freeze for the winter, or serve fresh!
- How to freeze tomatoes from you garden or the farm; for that fresh taste this winter!
- How to freeze turnips and parsnips
- How to freeze winter squashes (like Acorn, Banana, Buttercup, Butternut, Golden Delicious, Hubbard, Spaghetti Squash, etc.)
- How to freeze zucchini and other summer squash
- How to freeze breaded zucchini and other summer.
- Products: Vacuum Foodsealers for freezing, dried foods, and refrigerated foods - the FoodSaver line
-
Canning Broths, Stocks and Soups
- Vegetable broth
- Vegetable soups
- Vegetable stock
- Chicken soup, turkey soup (or other poultry and fowl)
- Chicken or Turkey Broth or Stock
- Beef, pork, venison soups
- Beef Broth or Stock
- Meat and/or Vegetable Soup
- Soups with meat
- Seafood soup (includes New England Clam Chowder and Manhattan Clam Chowder)
- Beef or venison broth or stock, WITH added vegetables
- Beef or Venison Broth or Stock without added vegetables
- Beef or venison stew
Canning Meats
These recipes come straight from the USDA. I haven't tried them myself. I'll admit I'm just not a fan of canned meat. But if that's your thing, here are the safe, lab-tested recipes:
Note: These require a Pressure Canner. There are no safe options for canning these foods in a boiling water canner.
Venison Poultry Meat Products- Chili Con Carne
- Meat, Ground or Chopped
- Meat, Strips, Cubes or Chunks
- Beef Stock
- Meat and Vegetable Soup
- Mincemeat Pie Filling
- Clams
- Crab Meat, King and Dungeness
- Fish (pint jars, USDA)
- Fish (quart jars, University of Alaska Cooperative Extension Service)
- Fish, Smoked
- Oysters
- Tuna
Other Recipes for fresh or frozen use
- Canning your own chili con carne (with meat)
- How to make your own roasted peppers!
- How to make fresh basil Pesto
- Churros - Mexican doughnuts
- Coconuts
- Pumpkin pie from a fresh or canned pumpkin!
- St. Patrick's Day recipes
- Corned beef and cabbage
- Irish Stew
- Christmas Recipes!
- How to smoke a turkey
- How to roast a turkey
- Halloween recipes!
- Green tomatoes: what to do with your unripe green tomatoes!
Main course recipes
- Stovetop BBQ Pork Chops
- Smoked Baby Back Ribs
- Smoked Turkey
- Chicken Biryani
- Corned beef and cabbage (in a Crockpot / Slo-cooker)
- Lasagna (ground beef, turkey or Italian sausage)
- Natural Homemade Corned Beef and Cabbage
- Pot roast (beef)
- Roast leg of lamb
- Roast pork with sauerkraut
- Meatballs (Turkey, Beef and/or Pork)
- Tacos - made with ground beef, turkey, chicken
- Weiner Schnitzel or Jager Schnitzel - pan fried
- Weiner Schnitzel or Jager Schnitzel - air fried
Desserts, cookies, cakes, pies and treats
- Blake's Ambrosia - a GREAT tasting dessert, which is ALSO healthy!
- Apple Bread (also known as "Ellijay Apple Bread")
- Apple crunch - best of all! Moist, low sugar and using oats!
- Apple crisp - ever-popular, low sugar and using oats!
- Apple, blackberry, cherry, and/or peach cobbler
- World's best apple pie!
- Apple-blackberry, crumble - a English favorite (or favorite)
- Blueberry pie, recipe and directions and illustrated!
- Blueberry buckle coffee cake: illustrated directions for this great crumb-topping blueberry coffee cake
- Corn bread, or sweet corn muffins (like Chi Chi's)
- Corn fritters (a traditional Pennsylvania Dutch breakfast)
- Oatmeal-Raison Cookies - Healthy and Tasty
- Other easy directions to make blueberry desserts: cobblers, etc.
- Peach Cobbler directions - easy and great tasting!
- Peach pie
- Peach-blueberry pie
- Pecan pie
- Rhubarb-Strawberry pie
- Rhubarb Custard Pie
- Rhubarb crisp (like a crumble)
- Zucchini bread - a tasty use for that excess squash!
Miscellaneous food storage and preparation
Did I miss a recipe?
- And write me, if you want directions for
something I've missed.
Easy Dehydrating Instructions
See the photos and links at right for a good and inexpensive food drier.
- Food drying basics and principles
- How to dry your own herbs
- Making your own chili powder
- How to make dried apple slices
- How to make Sun-Dried Tomatoes
- Food Dehydrators - models, specs and pricing information
- Fruit Leathers (Fruit Rollups) from fresh fruit
- Fruit leathers from frozen or canned fruit
- Drying Fruits (Colorado State University) pdf
- Fruits and Vegetables (University of Georgia) pdf
- Jerky
- Leathers and Jerkies (Colorado State University) pdf
- Mango Leather
- Packaging and Storing Dry Foods
- Peanuts
- Popcorn
- Pumpkin Seeds
- Sun Drying
- Sunflower Seeds
- Vegetable Leathers
- Vegetables (Colorado State University) pdf
- Vine Drying
Canning, Freezing and Drying Equipment and Supplies
- Books on canning, freezing, drying, preserving and jam making
- Canners, both water bath and pressure canners. Canners for glass top stoves?
- Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc.
- Vacuum Foodsealers for freezing, dried foods, and refrigerated foods - the FoodSaver line
- Canning Lids and Rings,
- Canning jars,
- Canning mixes, pectin, etc.
Trivia
Other Detailed Canning, Freezing and Drying Guides and Recipes
- Comprehensive Canning Guides and Recipes - look here for recipes that you don't see above!
- FAQs - Answers to common questions and problems
- Free government and university publications
about canning to download and print
Home Canning KitsThis is the same type of standard canner that my grandmother used to
make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need and lasts
for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a
plastic funnel, labels, bubble freer, and the bible of canning, the Ball
Blue Book. It's much cheaper than buying the items separately. You will never need anything else except jars & lids (and the jars are reusable)!
There is also a simple kit with just the canner and rack, and a pressure
canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here! |
|
Lids, Rings, Jars, mixes, pectin, etc.Need lids, rings and replacement jars? Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes? Get them all here, and usually at lower prices than your local store!
Get them all here at the best prices on the internet! |
Looking for canning equipment and supplies?
Water bath canner with a jar rack
Pressure canner for gas, electric and induction stoves
Canning scoop (this one is PERFECT)
Ball Blue book (most recent version)
Get the
most recent version of
the Ball Blue Book