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.
-
-
How I Canned Beans in Tomato Sauce
This detailed guide walks through every step I used – from overnight soaking and pre-boiling to sauce prep and processing times – so you can follow along and feel confident doing it yourself.
-
Canning Crushed Tomatoes (Pressure Canner, No-Liquid Method)
Sometimes the tomatoes decide what you’re making, not the other way around. In this case, I started with frozen Roma tomatoes. My original plan was diced tomatoes, but once they were thawed, that idea went out the window. Frozen tomatoes don’t dice cleanly, and forcing it just turns into a mushy mess. Since the texture…
-
How I Canned Homemade Ketchup (Small-Batch Bernardin Recipe)
The ketchup recipe in Bernardin Home Preserving is written for 24 pounds of tomatoes, which is a lot more than I had on hand. Since I was working with 9 pounds, I scaled the entire recipe using a simple calculation: 9 divided by 24 equals 0.375. Every ingredient in the recipe was multiplied by 0.375.…
-
-
-
How I Canned Beans in Tomato Sauce
This detailed guide walks through every step I used – from overnight soaking and pre-boiling to sauce prep and processing times – so you can follow along and feel confident doing it yourself.
-
Canning Crushed Tomatoes (Pressure Canner, No-Liquid Method)
Sometimes the tomatoes decide what you’re making, not the other way around. In this case, I started with frozen Roma tomatoes. My original plan was diced tomatoes, but once they were thawed, that idea went out the window. Frozen tomatoes don’t dice cleanly, and forcing it just turns into a mushy mess. Since the texture…
-
How I Canned Homemade Ketchup (Small-Batch Bernardin Recipe)
The ketchup recipe in Bernardin Home Preserving is written for 24 pounds of tomatoes, which is a lot more than I had on hand. Since I was working with 9 pounds, I scaled the entire recipe using a simple calculation: 9 divided by 24 equals 0.375. Every ingredient in the recipe was multiplied by 0.375.…
-
-
-
How I Canned Beans in Tomato Sauce
This detailed guide walks through every step I used – from overnight soaking and pre-boiling to sauce prep and processing times – so you can follow along and feel confident doing it yourself.
-
Canning Crushed Tomatoes (Pressure Canner, No-Liquid Method)
Sometimes the tomatoes decide what you’re making, not the other way around. In this case, I started with frozen Roma tomatoes. My original plan was diced tomatoes, but once they were thawed, that idea went out the window. Frozen tomatoes don’t dice cleanly, and forcing it just turns into a mushy mess. Since the texture…
-
How I Canned Homemade Ketchup (Small-Batch Bernardin Recipe)
The ketchup recipe in Bernardin Home Preserving is written for 24 pounds of tomatoes, which is a lot more than I had on hand. Since I was working with 9 pounds, I scaled the entire recipe using a simple calculation: 9 divided by 24 equals 0.375. Every ingredient in the recipe was multiplied by 0.375.…
-
