Preserve the Season: A Guide to Canning and Food Preservation

Unlock the Flavor of Every Season

Imagine cracking open a jar of sun-ripened tomatoes on a chilly winter evening, the rich aroma instantly transporting you back to summer. Canning allows us to capture the essence of a moment, the joy of a season, and the pride in knowing you made something lasting with your own hands. 

In an era where convenience often trumps quality, this timeless skill offers a pathway to sustainability, creativity, and connection.


From Overwhelm to Empowerment: My Canning Story

A few summers ago, my garden exploded with abundance—bushels of tomatoes, endless cucumbers, and more strawberries than my family could eat. As beautiful as this bounty was, the thought of it going to waste filled me with guilt. That’s when I remembered my grandmother’s words: “Preserve it, and it’ll take care of you later.”

Determined, I dusted off her canning supplies and spent the weekend learning the ropes. The process was transformative. Each jar of jam and sauce wasn’t just food—it was security, self-sufficiency, and a little piece of my family’s history. 

Today, I’m passing that knowledge forward, sharing these lessons so you, too, can reclaim the lost art of food preservation.



Three Recipes to Start Your Canning Journey

These simple, foolproof recipes will give you the confidence to start canning and the satisfaction of seeing your pantry stocked with delicious, homemade goods.

Sweet Strawberry Jam

Seasonal Designation: Summer
Processing Method: Water Bath Canning
Dietary Considerations: Gluten-free, Vegetarian


Fresh, sun-ripened strawberries create a luscious jam that captures the essence of summer. This recipe guides you through achieving the perfect set, proper gel testing, and ensuring safety with water bath canning.

Preparation Time:  15 minutes

Cook Time:  25 minutes

Processing Time:  10 minutes

Total Time:  50 minutes

Yield Information:  Approximately 8 half-pint jars


DAGc22yq2ks

EQUIPMENT

  • Large pot
  • Potato masher
  • Canning funnel
  • Sterilized jars and lids
  • Ladle
  • Boiling water canner
  • Jar lifter

INGREDIENTS

  • 5 cups fresh strawberries (hulled and mashed)
  • 1/4 cup lemon juice
  • 1 packet pectin
  • 7 cups granulated sugar

STEP-BY-STEP INSTRUCTIONS

  1. In a large pot, combine mashed strawberries and lemon juice.
  2. Stir in pectin and bring the mixture to a rolling boil over medium-high heat, stirring constantly.
  3. Add sugar all at once, stirring well. Return to a full boil and boil for 1 minute.
  4. Skim off any foam with a spoon.
  5. Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.
  6. Wipe jar rims clean, apply lids, and screw on bands until fingertip tight.
  7. Process in a boiling water canner for 10 minutes, adjusting for altitude if necessary.

PROCESSING NOTES

  • Required pH Level: Below 4.6
  • Altitude Adjustments: Add 1 minute for every 1,000 feet above sea level.
  • Critical Safety Points: Ensure jars are sterilized and lids seal properly.

STORAGE NOTES

  • Shelf Life: Up to 1 year in a cool, dark place.
  • Signs of Spoilage: Mold, off-odor, or leaking lids.
Ingredient Tip: Using fully ripe strawberries enhances the flavor and color of the jam.

Garlic-Dill Pickles

Seasonal Designation: Summer
Processing Method: Water Bath Canning
Dietary Considerations: Vegan, Gluten-free


Homemade garlic-dill pickles are a crunchy, tangy treat, perfect for sandwiches or snacking. This recipe ensures crisp results with the right brine-to-vegetable ratio and canning technique.

Preparation Time:  20 minutes

Cook Time:  10 minutes

Processing Time:  15 minutes

Total Time:  45 minutes

Yield Information:  4 pint jars

DAGc3K--Vx0

EQUIPMENT

  • Large pot
  • Sterilized jars and lids
  • Canning funnel
  • Ladle
  • Boiling water canner
  • Jar lifter

INGREDIENTS

  • 2 lbs small cucumbers (washed)
  • 6 garlic cloves (peeled)
  • 6 sprigs fresh dill
  • 4 cups water
  • 4 cups white vinegar
  • 1/2 cup kosher salt

STEP-BY-STEP INSTRUCTIONS

  1. Pack cucumbers, garlic cloves, and dill sprigs into sterilized jars, leaving 1/2-inch headspace.
  2. In a large pot, combine water, vinegar, and kosher salt. Bring to a boil, stirring to dissolve the salt.
  3. Pour the hot brine over the cucumbers in the jars, leaving 1/2-inch headspace.
  4. Remove air bubbles by gently tapping the jars or using a bubble remover tool.
  5. Wipe rims, apply lids, and tighten bands until fingertip tight.
  6. Process jars in a boiling water canner for 15 minutes, adjusting for altitude.

PROCESSING NOTES

  • Required pH Level: Below 4.6
  • Altitude Adjustments: Add 1 minute for every 1,000 feet above sea level.
  • Critical Safety Points: Ensure proper brine coverage and sterilization.

STORAGE NOTES

  • Shelf Life: Up to 1 year.
  • Signs of Spoilage: Cloudy brine, off-odor, or bulging lids.
Serving Tip: For extra crunch, refrigerate jars for an hour before opening.

Roasted Tomato Sauce

Seasonal Designation: Late Summer
Processing Method: Pressure Canning
Dietary Considerations: Vegan, Gluten-free


Rich and flavorful, this roasted tomato sauce showcases the season’s bounty. Perfect for pasta, pizza, or soups, this recipe is a pantry staple for year-round use.

Preparation Time:  30 minutes

Cook Time:  40 minutes

Processing Time:  25 minutes

Total Time:  1 hour 35 minutes

Yield Information:  Approximately 6 pint jars

DAGc3BlLCT8

EQUIPMENT

  • Large baking sheet
  • Blender or food processor
  • Sterilized jars and lids
  • Pressure canner
  • Jar lifter

INGREDIENTS

  • 10 lbs ripe tomatoes (halved)
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 2 tbsp olive oil
  • Salt, pepper, basil, oregano, and thyme to taste

STEP-BY-STEP INSTRUCTIONS

  1. Preheat oven to 400°F. Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil.
  2. Roast for 30 minutes, until softened and slightly caramelized.
  3. Blend the roasted mixture into a smooth sauce. Season with salt, pepper, and herbs to taste.
  4. Ladle the sauce into sterilized jars, leaving 1-inch headspace.
  5. Process jars in a pressure canner at 10 PSI for 25 minutes (adjust for altitude).

PROCESSING NOTES

  • Required pH Level: Below 4.6 if not pressure canned.
  • Altitude Adjustments: Increase PSI for higher elevations as per manufacturer guidelines.
  • Critical Safety Points: Use pressure canning for low-acid foods like tomatoes.

STORAGE NOTES

  • Shelf Life: Up to 18 months.
  • Signs of Spoilage: Off-odor, mold, or bulging lids.
Variation Tip: Add roasted red peppers or chili flakes for a smoky, spicy twist.

Why Canning Matters More Than Ever

Canning is one small part of living intentionally. By preserving what’s in season, you reduce food waste, support local farmers, and connect deeply with the rhythms of nature. Plus, there’s nothing more empowering than opening a jar and tasting the fruits of your labor—literally.

Take the Next Step

Ready to dive deeper? Join our Nourishing Traditions on line community, where we explore canning, fermentation, freezing, and more. Gain access to exclusive recipes, live workshops, and a community of like-minded individuals passionate about sustainable living.

Start preserving today. Start preserving a better tomorrow.





5 Proven Amish Food Preservation Techniques to Store Food Without Electricity
Building Community and Connection: Your 2025 Guide to the Slow Food Movement
Become a Foraging Ninja: Master the Art of Identifying and Harvesting Wild Edibles

0 Comments

Leave a Comment