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How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home
Canning, Freezing, Preserving Recipes Contents:
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
- 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
You should use a water bath canner
jams
and jelly questions and answers
Making Jams and Jellies from Frozen Fruit
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
- 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
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
- Juicers make the job a lot easier!
- 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
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, onions, 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
-
Pickled green walnuts , a.k.a., pickled walnuts NEW!
- Zucchini pickles (dill) - W
- Zucchini
pickles (bread-and-butter) W
FAQs:
- 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
-
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
Seafoods
Main course recipes
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.
See the photos and links at right for a good and inexpensive food drier.
- 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
Canning Books, Supplies and Accessories
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page
are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
-
Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc.
All types, makes and prices (from $19 to $350)
-
Selecting a
KitchenAid mixer and attachments
for home canning
-
Vacuum Foodsealers
for freezing, dried foods, and refrigerated foods - the FoodSaver line
-
Cherry pitters reviews, prices and ordering
-
Steam Juicers
-
Food dehydrators
- easy and fast to dry your own fruits, veggies, sun-dried tomatoes, etc.
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback
This is THE book on canning! My grandmother used this book when I
was a child.; It tells you in simple instructions how to can almost
anything; complete with recipes for jam, jellies, pickles, sauces, canning
vegetables, meats, etc.
If it can be canned, this book likely tells
you how! Click on the link below for more information and / or to buy (no
obligation to buy)The New Ball Blue Book of Canning and Preserving
Home Canning Kits
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years
old and looks like new.
The black ones are 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, It's much cheaper than buying the items separately.
It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
-
Water bath canners
- Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
-
Pressure canners
- needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
- Canners for glass top stoves
if you have a glass or ceramic stove
- Canners for induction stovetops
Pressure Canners
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
Basic Canning Accessories
From left to right:
- Jar lifting tongs to pick up hot jars
- Lid lifter - to remove lids from the pot of boiling water (sterilizing )
- Lids- disposable - you may only use them once
- Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
- Canning Jar funnel - to fill the jars
Strainers
These are very useful for making sauces like applesauce, tomato sauce, spaghetti sauce, jellies, etc. Below are my favorites. The complete list is on these
pages:
Inexpensive Old School Strainers: hand cranked Foley Food Mills
- The hand-cranked Foley food mill (see this page or clock the ad box) has been used for well over
100 years in homes all over America (and variants around the world). It is effective and inexpensive, and ideal for small batches. However, if you
need to make many quarts, you will sure end up with tunnel carpel syndrome or some other repetitive strain injury.
Norpro 1951 Manual Food Strainer and other brand stariners, with optional motors; (almost identical to Victorio V250, Villaware and Roma models, all discontinued)
This is The next step up from the Foley food mill. First, it's far more ergonomic, and its handle is easier to use. Next, it works in continuous mode
rather than batch mode. So you can do much larger volumes easily. Finally, It has an optional motor, so you can. remove the manual labor. It also
offers many different size strainers to use for different types of berries, vegetables and fruit.
See the seller's website for more information, features, pricing and user reviews!
KitchenAid - Best Large Volume Strainers
If you're going to do large volumes of fruit or vegetables , or do it year after year, then. you really should think about getting a higher end kitchen.
utility device. Kitchen aids are the cream of the crop. Once you buy one of these, you keep at the rest of your life and it gets handed down to the next
generation. . My sister is using one she inherited from my mother 25 years ago, who got it in the 1940s as a wedding gift. So, although the initial cost is
high, they literally last for many lifetime. So the cost on an annual basis is pretty trivial, especially when you consider the cost of therapy and
treatment for. the repetitive strain injuries you will get from manual cranking day after day. Add to that of course the cost of therapy for the emotional
injuries you'll get from going insane, standing there hand cranking something for hours.
KitchenAid's with a sieve/grinder (with the attachments, costs about $400,
but it lasts a lifetime and is fast and easy to use - I can make 100 quart
jars of applesauce per day with one of these).
See here for related tools, equipment, supplies on Amazon
See here for related tools, equipment, supplies on Amazon
See here for related tools, equipment, supplies on Amazon
See here for related tools, equipment, supplies on Amazon
See here for related tools, equipment, supplies on Amazon
See here for related tools, equipment, supplies on Amazon
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!
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