Adventures in Canning

I made the “executive” decision to invest in some canning equipment…because I am the CEO in my kitchen.

I have fallen in love with my garden…and have wildly elaborate plans for next year’s expansion…which I hope to put into place this fall, so it’s all ready to go in the spring!

In order to preserve and protect my garden’s harvest, I thought it wise to start canning. I’m most looking forward to making salsa and spaghetti sauce. I’ll use the tomatoes from my garden, as well as from a nearby “you pick” market that practically gives the tomatoes away at the end of the picking season!

In the meantime, I’ve made a few jellies, as the prices on berries have been LOW!


Blueberries and strawberries with some lemon juice


A few of the jars “in the bath”


Round 1…of hopefully many!!!  Blueberry-Strawberry Jelly!


  1. carrie says

    hey, love your site! would you be willing to share your blueberry-strawberry jelly recipe?


  2. says

    Oh I just did 2 whole posts on pressure canning! My Mom taught me how to do it this summer and I love it. I feel like I have so much more control!

  3. says

    Welcome to home canning! It’s a lot of fun. Lately I’ve been making batches of zucchini pickles. My DH doesn’t like zucchini. Too many zukes for me to eat alone, so I figure that I might as well make pickles for a cold winter day.

  4. says

    Congrats on learning to can. I love cannning! Every summer I can tomatoes, pickled veggies, and pepper jelly. Makes me feel a little secure to know I have food put away in the pantry. Stop by my blog and take a peek at my garden.

  5. says

    i too have fallen in love with canning. i’ve made a bunch strawberry jam this season (because of the LOW prices at my store) and will soon be doing salsa, pickle relish, pickles and anything else I can think of. Makes for great food storage and saves tons of money in the end. Good luck with all your canning adventures!!

  6. OldNuffToKnoBtr says

    I miss canning. I downsized to a condo several years ago and have no access to a garden nor the space to store the canning supplies or the finished products. What a great way to feed a family at little cost–except for the time and energy.

  7. Hilary says

    I love canning. I grew up doing it all the time. I just spent the day picking cherries and making cherry jam. I made 28 half pints, not bad for one days work. Plus, they make great Christmas gifts. Last year I gave crab apple jelly. I also love doing peaches, and pears.

  8. Hilary says

    Hey, I just read the post above mine and thought I’d share my cherry jam recipe.
    1 quart chopped and pitted sweet or sour cherries
    6 1/4 cups sugar
    2 tbsp. lemon juice (use only with sweet cherries)
    2 pouches liquid pectin

    Combine cherries, sugar and lemon juice in large pot. Boil, stirring until sugar disolves. Stir in liquid pectin, Return to rolling boil. Boil hard 1 min. stirring constantly. Remove from heat, skim foam if necessary, ladle into jars and process. ***I put red food coloring in to make it a prettier color. I figure with the free sour cherries and already owning my jars, it was about $0.68 per half pint.
    ** The Ball liquid pectin has a coupon inside for $0.50 off next pectin purchase.
    The Ball Blue book of canning is a great reference.

  9. says

    Yum! I told my mom that I would like to learn more about canning so we might try some of that later in the summer if we can manage to squeeze it in!!

    PS – can you not post my last post? It accidentally had my last name on it! Thanks :)

  10. says

    I canned 2 batches of blueberry jam this week. And am planning to make some holiday gifts of blueberry jam, orange marmalade, applesauce, Vid. onion relish (already made-delicious) and whatever else I have the opportunity to make this year. I’ve been out of work for a year, and enjoying the freedom to make my gifts for the Christmas season. If you have any more recipes, I’d love it if you’d share. Thanks,


  11. CathyA says

    I love your adventures. This one caught me eye especially because I am looking for a freel template for oval jam labels so I can print my own. Would you know of a source??

  12. says

    I’m so excited to see your progress!! I hope to can salsa and spaghetti sauce this summer…please continue to share!!! I need to learn!!!

  13. says

    Awesome! I’m planning to do some of that too this season – between our own garden and the “loss leaders” at the farmer’s market, it seems like a thousand pities NOT to be preserving all this good stuff for the chilly winter days to come.

  14. CathyA says

    Thanks. The Ball Jars I bought came wth 12 on a 5×7 sheet but had no instructions for a Word template that would work with them. My handwitng is shakey so beijng able to print them on he computer would be great.

  15. says

    I have always enjoyed making jam, but my husband (the health nut) didn’t like how much sugar went into my jam. This year I switched to Ball’s No/Low Sugar Pectin and now everybody is happy!

  16. Jean says

    Since you are a newbie at canning, you probably don’t know that there’s a difference between jam & jelly. From the looks of your post, you made jam, not jelly. Jam has parts of the fruit in it, and jelly is just the juice – nice and smooth, with no pieces of fruit in it. :-)

  17. says

    Your jam looks great! I made the same kind except I needed a little more fruit since the strawberries were from my garden, so I added some very ripe nectarines to the batch. It is so delicious! Enjoy your jam…we sure are!
    My other favorite thing to can is apple butter. I have a really easy crockpot recipe (so it makes it very simple to make, plus my house smells like a country store every time I make it). I’d be happy to share the recipe if you are interested. :)

  18. says

    Followed you here from a link at where I am a forum host. I am also in Ohio, in Oberlin. :) I’ve made blueberry jam with honey and very little sugar and pectin, with added chia seeds for body and texture. It’s thick enough it looks commercial. I am just doing freezer jam for now.I love to read about culinary adventures, it seems you have a lot of them!

  19. Diane says

    I too am interested in canning. I am going to try the jam recipe soon. I look forward to more recipes for salsa and spaghetti sauce too!!


  20. charna says

    Wow, it’s like you read my mind when you blog lol jk.. I been interested in canning.. prob because I been home and I am a creative person, so this stuff is great for xmas gifts. Would you mind sharing the recipe for your strawberry/blueberry jam??

    Deann would you be interested in sharing your apple butter recipe??


  21. says

    I would love to share the apple butter recipe…it’s so easy. Here it is:
    Easy Apple Butter

    apples to fill crock pot
    4 c. sugar
    3 tsp. cinnamon
    1 tsp. cloves

    Peel, core, and slice apples to fill crock pot.
    Cook on low for 16-18 hours (Don’t lift lid!)
    Remove lid and stir well. Add sugar and spices. Cover and cook 3 more hours on low. Take off lid and cook on High for 1 more hour.

    Notes :
    This is such an easy recipe because you do just leave it- not messing with it AT ALL for 16-18 hours.
    I use this recipe with my biggest crock pot– so, smaller crock pots may need less sugar and spices.
    This is a recipe that we have canned in a hot water bath, frozen, or served fresh. We have really enjoyed it!!!

  22. Terri says

    I’ve never canned but I would love to learn how!
    I also love apple butter so I’ll definately be trying this recipe. What kind of apples work best?

Leave a Reply

Your email address will not be published. Required fields are marked *