- Canned Chicken for Sandwiches, Salads, and Quick Meals
I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it. - A Simple Homemade Chicken Stock For Beginners
If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make. - Beef In Wine Sauce Turned Out Better Than I Expected
I wasn’t sure what to expect from this Ball canning recipe, but after one bite over mashed potatoes I knew I’d be making it again. - The Best BBQ Sauce Isn’t Bought in a Bottle
This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste. - No Ferment Deli Style Pepperoni at Home
Skip the fermenting and drying but still get that classic pepperoni flavor and texture. A simple homemade version that slices great for pizza or snacking. - Traditional Homemade Dijon Mustard
A straightforward kitchen process that turns basic ingredients into something sharp, smooth, and shelf-ready. - Canned French Onion Soup
First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me. - From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done. - How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor. - Homemade Sauerkraut: Small Batch, Real Results.
No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out. - The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it. - Beef Stew in a Jar – An Easy Pressure Canning Meal for Beginners
If you’re new to pressure canning, beef stew is a great place to start. A little browning, some simple vegetables, and you end up with a full meal sitting on the shelf ready to heat and eat. - Pure Beef Stock from Soup Bones – No Vegetables, Just Beef Flavor
Instead of adding onions, carrots, and celery, I wanted a clean beef stock this time. That way I can season it later depending on what I’m cooking. - Canning Moose in Clamato Juice – I Had to Try It
Ever wondered what moose canned in Clamato would taste like? I did, so I hot packed a chuck roast, processed it properly, and opened a jar to see if it was worth it. Here’s exactly how it turned out and what I’d change next time. - Can You Tweak Canning Recipes? The Truth About Substitutions
Everyone wants to make a recipe their own, but with canning, safety comes first. Here’s how to swap ingredients, add flavors, and keep your food safe.
Blog
Hi, I’m Gary Caine. I grew up in rural Saskatchewan in the 50s and 60s, where growing, preserving, and making your own food wasn’t a hobby-it was just part of everyday life.
Those early years shaped how I live to this day.
When I’m not in the kitchen or working on a project, you’ll usually find me outdoors fishing, hunting, or camping, enjoying the same simple, hands-on lifestyle I was raised with.