Canning
Preserve your harvest with confidence
Here you’ll find step-by-step guides and practical tips for preserving fruits, vegetables, meats, and meals safely. We cover both pressure canning and water-bath canning, explaining why each step matters so you can avoid spoilage and maximize shelf life.
What you’ll learn:
- How to safely can low-acid and high-acid foods.
- Scaling recipes without compromising safety.
- Storage, labeling, and shelf-life best practices.
Start with our core guides and build a pantry that lasts all year.
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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.
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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.
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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.
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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.
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Traditional Homemade Dijon Mustard
A straightforward kitchen process that turns basic ingredients into something sharp, smooth, and shelf-ready.
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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.
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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.
-
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.
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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.
-
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.
-
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.
-
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.
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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.
-
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.
-
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.
-
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.
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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.
-
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.
-
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.
-
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.
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-
-
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.
-
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.
-
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.
-
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.
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-
-
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.
-
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.
-
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.
-
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.
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-
-
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.
-
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.
-
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.
-
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.
-
-
-
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.
-
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.
-
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.
-
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.
-
-
-
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.
-
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.
-
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.
-
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.
-
-
-
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.
-
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.
-
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.
-
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.
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