Frugal Family: Savings is in the Can

Canning is described as just one step beyond cooking and the food you preserve can last up to a year in some cases. Rather than let your bountiful garden go to waste you can make salsa or spaghetti sauce with those tomatoes and peppers. If you go to the local farms to pick fruits you can make jams and jellies. Come September head to the orchard and pick apples and make your own apple sauce, apple butter and apple pie filling. Apples seem to be very forgiving in canning while strawberries tend to lose their vibrant color and start losing flavor after six months.

National Can-It-Forward Day is August 13. Anyone who has ever canned has most likely heard of the Ball Corporation and they’re behind the event. Their suggestions for celebrating include hosting a home canning party or watching the live streaming coverage of National Can-It-Forward Day events in Seattle, Washington.

I’ve been canning for a few years now having started with apple pie filling, and more recently canning various jellies and jams.  

The main supplies:

• 21 quart stock pot with lid
• Canning rack (sits inside the pot and not only helps get the jars out if the pot but helps keep temperatures even so jars don’t break while processing) I've actually seen a Polypropylene version so I may upgrade this item shortly..
• Jars with lids and bands (available in assorted sizes, styles and even colors)

Other helpful items are a jar funnel, jar lifter, lid lifter and bubble remover/headspace tool that are available in a complete set.

If you’ve never noticed canning supplies where you shop it’s probably because you were not even looking for them.  offers a selection of supplies as does  or . Occasionally lids may be on clearance so stock up since while jars and bands can be reused, lids are a one-time-only deal.

Canning is a simple process:

1 – Wash/sterilize the jars. I use the sterilize feature on my dishwasher and keep them in there until I’m ready to fill them so that they stay hot/warm eliminating the possibility of the temperature difference causing the jar to crack while being processed.

2 – Fill the pot with enough water to cover the jars plus one inch above them and heat to a simmer. Put the lid on and keep that going while you prepare your food. Certain foods require a pressure canning method but if you’re sticking with jams/jellies, salsa or pickles you’re good to go.

3 – Prepare the food according to the recipe. There are many books as well as mixes specific to canning available.

4 – Fill the still hot/warm jars with the hot food leaving an inch of headspace to allow for food expansion.

5 – Remove any air bubbles in the jar.

6 – Wipe the rim clean and attach the lid and band.

7 – Gently place the filled jars into the pot and process for the specified time.

8 – Remove the jars and place them on the counter and allow them to cool. As they cool you’ll hear the lids popping as they seal. Check them to be sure each lid is sealed (the center doesn’t flex) and allow them to rest/cool completely overnight.

There is more to canning but those are the basics. Any of the above mentioned stores with canning supplies would also typically sell the Ball Blue Book - the bible of canning - should you decided to give canning a try.