My Best Home Canning Resources + Books + Recipes
All of my go-to home canning resources in one place: books + recipes + how-to’s and tutorials!
August and September means the peak of home canning season (at least around here). And I love it! Tomatoes! Jam! Peaches! Salsa!
Pickled beets!
Tap, tap, is this thing on? You still here? Ok, ok, so maybe I’m the only one in the land of I Love Pickled Beets, but that just leaves more of the delectable purple jewels for me. You can have the apricots and okra.
Whether you’re new to home canning or you’re a master preserver, it’s always fun and helpful to share home canning resources! I didn’t always love canning (for years, it just equated sticky floors, messy kitchen, and neglected kids), but over the last decade, it’s become one of my favorite things to tackle in the kitchen.
It’s easier than I ever thought, and there’s a tremendous amount of satisfaction that comes from preserving your own food and seeing all those pretty jars lined up on the pantry shelves. Plus: no better sound than the delightful popping of jars as the lids seal.
Below you’ll find my favorite home canning resources with how-to posts, favorite books, and my go-to recipes.
Important Disclaimer: I don’t create my own canning recipes because yeah, botulism, no thanks. For the best canning and food safety, only use canning recipes that have been tested and been approved for home canning.
Online Home Canning Resources
There are several master preserver/home canning groups on Facebook (you can search for them); they are a great place for question and answer. I’m part of this one.
A Few Home Canning FAQ’s
Here are a few home canning questions I get a lot:
Q: Do you have a favorite pickling spice blend?
A: I’ve tried a lot of brands over the years and think I finally found a favorite. This Boise Salt Co blend aff link suits my taste buds very well. I used it in my last batch of pickled beets. Highly recommend!
A: I transitioned to a steam bath canner years ago after my Aunt Marilyn told me how amazing it is. Steam bath canning, like water bath canning, is used to process highly acidic foods (like salsa, jams, pickles, etc).
In short, a steam bath canner uses a lot less water than a water bath canner which makes the canning process a lot easier, a lot less messy with water splooshing everywyer, and a lot less heavy. Plus, I’ve had significantly less jars break since I started steam bath canning. I have this brand of steam canner aff link.
It’s perfect for small batch canning, which is what I like to do. But you can also do large batch canning with them, too. Steam bath canning is approved by the National Center for Food Preservation.
A: No. That used to be the case, but Jarden/Ball came out with new information a while ago that stated the lids just need to be washed in soapy water so they are clean, but they don’t need to be sitting in a pot of simmering water to use. They can be at room temperature.
A: Yes, I bought some of these reuseable tattler lids aff link a few years ago after they were recommended to me. They take some getting used to and a lot of trial and error, and my first couple times using them, I said a lot of bad words. But I will definitely keep using the ones I have (I have only used them on home canned salsa). And I’ll also continue to use traditional metal lids and rings.
A: Yes! As long as you do it within 24 hours of finding out the jar hasn’t sealed. It may help to use a new lid and/or a new jar as well. If you find your jam/jelly hasn’t set up, you can also boil the jam with more pectin and reprocess as well.
I’m definitely not the know it all of every canning question ever (I’m not a master preserver or even close), but I’m happy to research or help if you have any other questions!
Also, as I shared on Instagram, I WON’T be the one offering advice on how to store canning lids and all.the.things since currently, this is the clever organizing solution I have going on. Send help.
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
I read that you “mostly” use the Blue Ball recipe for Beet Pickles”. I am growing beets in my garden to pickle but gulped when I saw that the recipe calls for 2 cups of sugar. Is it possible to cut back on the sugar?
Yes, you can definitely cut down the sugar! (It isn’t needed for canning safety).
Hey Mel. I don’t see a regular link to all your favorite canning recipes or the link that I think it’s supposed to be looks a little wonky! Can you possibly send me the link for all your favs?
Thanks!
Love your biggest fan! ❤️
Just edited the post to include those links, Kimberly! Let me know if that helps.
I know this is a super old post of yours, but I’m hoping you still check it. I’ve finally decided to try steam canning. How do you sterilize your jars? With water bath canning, I’d sterilize them in the water bath canner, but it seems silly to fill up a water bath canner to sterilize jars and then move to a steam canner.
I sterilize them in the steam bath canner prior to using.
Thanks for your quick response! Would you mind elaborating on your process? The directions in my stream bath canner manual indicate using a water bath canner to pre-sterilize and I can’t find any resources online on how to pre-sterilize in a steam bath canner.
I wash the jars really well in hot, soapy water and rinse well (or put them through a dishwashing cycle) and then place them in the steam bath canner and heat the canner (with water and the jars in it, covered) until steam comes out the side holes, and I let the jars steam like this for 10 minutes before using.
How do I know how much zucchini to buy if my recipe calls for 12 cups of shredded zucchini?
It’s hard to say exactly because of the different sizes of zucchini. I’d say 4-6 medium zucchini.
I have been watching for your chili sauce recipe, but I haven’t noticed it yet.
Hi Jodi – sorry for the delay. I decided I better not post the recipe since it hasn’t been tested for canning safety and I don’t want to lead anyone astray! Sorry about that!
Hi Mel, thank you for this great resource! I love to can for all the reasons you mentioned as well!
I tried using Pamona’s in my jam a couple years ago and found that after opening my jams they grew mold very quickly (around 1 week, stored in fridge) It makes since that with the decreased sugar they will not last as long, but I didn’t expect them to turn bad that quickly! In your experience how long do your jams/jellies last after opening?
Thanks!
Hi Rachel, when we open a jar of jam/jelly canned with Pomona’s, I’d say it lasts about 2 weeks in the fridge. It’s definitely a shorter time than with store bought jams and jellies…sometimes I’ll can in smaller half pint jars because of it but usually we try to use it up in time.
Hey, Mel. I’ve skimmed through the comments and I hope this question hasn’t been asked (if it has, please forgive me!) A few years ago, I wanted to try canning. I bought
all of the equipment and asked my husband to research the process. In his research, he found that is was not recommended to can on top of smooth-top or cook-top stoves (apparently the round, removable coils on electric stoves are ok). I contacted my county extension office and was told the same thing. Afraid of damaging my stove, I didn’t try.
Do you know anything about this?
My mom was a master canner and when I got married and spent most of my time in the kitchen, I wanted to replicate her pickled beets (the recipe was from a Kerr’s canning recipe book). I bought all of the equipment and was ready to start when my husband found that canning on a glass-top stove is not recommended. I contacted our County Extension Office (remember Hank Kimball from Green Acres?!!!) and they also advised to check with the manufacturer to see if a particular cook-top could be used.
Just chiming in, I saw Mel’s glass-top stove in the pictures and cheered! I’ve been using mine for canning for years and have never had a problem. I do large batch canning (dozens of jars at a time), so we often set up our camp stove on the back patio and have two canners going on that – so if you’re nervous about using your glass-top stove, a camp stove is also a great option! Just make sure to ventilate if you’re using it in the garage, etc.
Thank you, Angie. I appreciate your input!
I feel pretty well-versed in pressure canning, but I’d gladly read what you have to share! I started pressure canning my own chicken stock this year and I can’t believe how easy it is. One of these days I’ll look into the steam canner!
I would love to can some chicken stock – great idea!
There is currently a national shortage of one use canning lids. Ball has said they will not have more available until October. DO NOT buy lids from a website that says they are Ball. Ball does not sell lids directly, and hasn’t for over a year. These sites are scams trying to profit from the shortage. You can order reusable lids from Tattler or Harvest Guard, but there is a 2-3 week delay. I have been canning in large quantities for years and love it! This year has just been an unfortunate “perfect storm” of events to cause many to start a Victory garden and begin canning combined with production lagging behind due to the manufacturing plants having to shut down/ adhere to social distancing procedures. So if you’re thinking about starting to can, this year might not be it. But, hope is not lost for next year! Some great YouTube ladies to watch and learn from, are Leisa at Suttons Daze and Heather at The Kneady Homesteader.
Thank you for the recommendations of people to learn from! I agree the shortage of canning supplies is definitely a concern and will impact this canning season for sure!
Thanks for sharing your knowledge and recipes! I would love to see a pressure canner tutorial! I don’t have one yet, so I only preserve high acidic foods using the water bath method. My question is: if you own a pressure canner is it easier/safer to just always use it versus the water bath? What are there benefits of using a steam canner over a pressure canner?
The main benefit of continuing to use a water bath canner is that it is MUCH faster to process multiple batches. The pressure canner takes a while to come to pressure and even longer to release pressure (in my experience) so I never process water bath items in my pressure canner.
Just want to say: I have the same EXACT clever organization situation going on for my canning supplies. Also: I think it’s time I get the steam bath canner. Thanks for the nudge.
I knew I liked you.
I bought a steam canner, but am nervous to use it – I’ve heard of jars breaking if you take the lid off too soon. Do you know if that really happens? I would appreciate any tips or info/websites of where to learn about steam canning and safety tips. (I’ve searched and read several things on-line, but they don’t seem to answer this question).
Thanks, you are amazing and inspiring!!
Hi Michelle – I’ve been steam canning for years and haven’t had jars break from taking off the lid (I HAVE had a few jars break during processing but it’s only been peaches and I know it’s because I didn’t heat the jars correctly beforehand)
I would love to hear how you use a pressure canner and any recipes that you have tried. I have one and have canned pinto beans, black beans, chicken and hamburger. I would love to know what has worked and hasn’t worked for you!
Thank,
Janette Toolson
Thanks, Janette – I’ll add those ideas to my list!
Mel, would you share your chili sauce recipes, please??
Sure! I’ll go find it and type it in here.
Anyone else having trouble finding lids at the stores? Everyone seems to be canning and I can’t find a lid to save my life. They are like disappearing toilet paper. Luckily I have one box left from last year to do my sweet relish.
I’ve heard there is a shortage of canning supplies. Ugh! I guess I’ll be pulling out my reuseable tattler lids (my last resort)
I love picked beets too! So do my kids, so you’re not alone.
Yay!
You must have read my mind. Love it! Lots of useful information. Thank you for sharing. -Melinda
Thank you, Melinda!
Please help me with information about high altitude cooking. My kitchen sit at 6,640 feet elevation. Some baking goods really fail. I’ve added extra flour and water and sometimes it works and sometimes not. so. much!
You are such a great resource. Everyone that I know who follows you, loves you. And I sing your praises regularly.
Thank you!
Shelley Green
Thank you, Shelley! I’m not a high altitude expert, unfortunately. It’s tricky for sure! If I come across tips, I’ll definitely share them!
Is it only the Ball brand lids that don’t need to be boiled or is it the same for generic brands?
That’s a good question, Sara – I believe it’s all lids that are that style (metal with rubber seal)
I have a question that has to do with canning. Besides your own garden, how do you find all of the fruits and vegetables to can? When we lived in the west, it seemed like those “resources were easier to find, or at least affordable. We live in the southeast now and have struggled to find affordable produce. Maybe I’m not looking in the right places or am expecting to same good prices. Anybody can help me on this question.
You should be able to find a u-pick farm that lets you pay a small amount (like$5) to fill each 5 gallon bucket with whatever they are growing. There are several around the Mobile area. Our growing season is usually May -July and we can get lots of cucumbers, tomatoes, corn, peppers, okra, blueberries, and much more at these farms.
Thanks for chiming in, Sheila! Jennifer, I usually try to use my own garden, but if I need or want more, I find local farmer’s markets or even grocery store sale items that are good quality.
Hi Mel! Your site has been my go to for a while now. We love everything we have tried. You are awesome! One quick question though: I decided to try canning spaghetti sauce for the first time ever, and I used your recipe. I was adding all of the ingredients when I discovered I didn’t have any fresh garlic. I didn’t know if adding a powdered version would be ok, so I just omitted it. Will that affect the ph? Have I just ruined my very first batch of home canned spaghetti sauce?
Hey Mandi – no, you’re just fine! Omitting the garlic won’t affect the pH negatively
I also love pickled beets! I have three little kiddos who devour them as well, the other one will pass. I have been pressure canning for 8 years now, but I always like to read about it so I would be excited for a tutorial. I make your salsa recipe every year, and add a teaspoon of smoked paprika – you should try it! I am intrigued by the steam bath canning, but will stick with my water bath for now since, ya know, buying new things like that are low on the priority list. I have had my tattler lids for 8 years too and was very glad to have them this year when it has been so hard to find metal lids and other canning supplies! Thank you for the shout out to tested recipes! I cringe when I see some recipes and methods on blogs or shared from friends. Just not worth it for me. I make a pepper jelly every year with Pomona’s pectin, and I use their recipe on the folded insert. My kids get so excited when they find out I’m making pepper jelly. I canned some crushed yesterday, but my plants are about done there. Next will be grapes and apples. I have tons of peppers I need to work on freezing, okra as well. I have never made pickled okra, but I slice it and freeze so we can pan fry it. I tried drying this year, but my oven only goes down to 170 and one batch got burnt. I can only get so far before it starts to cook them instead of dry, and so then I leave it outside in the sun when I can. But it’s hard when it is humid and the bugs sit on them.
I also recommend the website Food in Jars. She has tons of very creative preserves. I have her book, Naturally Sweet Food in Jars. I think you would really like it! Creative recipes with honey, agave, coconut sugar, and maple syrup.
My first comment should ready crushed tomatoes 🙂
Monica! You are a canning queen! I’m excited to try smoked paprika in the salsa AND I’ve been wanting to try Pomona’s pepper jelly recipe. I think this year is the year.
I was interested to read about your canning as in Australia, I make tomato relish, cauliflower pickles, pickled beets on the stove top. My jars are thoroughly eashed in the dishwasher and before bottling (Australian term) the jars are placed in the oven along with lids to heat up. When the relish etc have reached a setting point I remove the jars and fill to the top (careful to wipe the rim if there is a spill) and place the lid on securely, turn the jars upside down on a board/bench and let then cool. They are then vacume sealed and will keep for several years. This is done for all jams and jellies too. However, preserving fresh fruit and vegetables is done using a bottling (or canning) method. I personally have not “bottled” but grew up with Mum doing it every year an havid vivid memories of opening cupboards filled with lots if lovely fruits that saw us through winter til the next season. Love to read your recipes and exploits. Stay safe.
Hi Ralene, how interesting – same is true for Germany! Acidic and or a lot of sugar: Sealed in the jar. Not much acid and or sugar: Waterbath!
Greetings from Germany
Raelene and Jane – thanks for adding your feedback from an international perspective! So interesting to know how canning/bottling is done in other places!
Love your canned spaghetti. Just made my first batch of 2020 Thank you! It’s the best.
Thanks, Linda!
I love canning! I didn’t realize how blessed my childhood was with fresh fruits and veggies until I moved out and had to buy my fruits and veggies (raspberries cost what!!!) My child home was next to one grandparents home and across the street from the others. Between their homes and ours we had peaches, grapes, raspberries, apricots, apples and my dad always had a good garden in the back too! I grew up doing family home evenings planting the garden and Saturday’s full of canning, My favorite task was taste tester of the jams and grape juices we would make. I’ve still yet to convince my hubs to plant fruit trees, but I have a little strawberry patch that’s doing quite well and planted some raspberry bushes this year as well. My kids don’t even really know what a jar of store bought jam looks like ha! I mostly have done freezer jams in the past but I’m slowly starting to get into canning my own things, I used to go to my parents every fall and still help them can all their goodies, but they recently sold that home so for a couple years I had to buy fruit again, *shock*. We have some pretty amazing neighbors around that share lots of their home grown goodness with us luckily! I 100% agree that the sound of jars sealing is the best sound at the end of a day of canning! Love it!!
Misty, your childhood sounds magical!
I want your pickled beet recipe! Please!!
I mostly follow the “beet pickles” recipe in the Ball blue book!
I’ve been canning peaches, tomatoes and pear sauce this week. I finished up this morning and am excited to scrub my kitchen floor today! It can be a messy project but, like you, I love seeing those jars lined up on my pantry shelves! The Ball Blue Book is my go-to for recipes but I really want to check out the other books you recommended as well. Happy Canning, Mel!
Love your ambition, Kelsey!
You’ve at least got it all in a box- I keep all my canning stuff in the big black speckly processing pot! 🙂 Helps that typically I use up allll the lids and rings within a week or two. 😉
Haha, I’ve used that “storage method” as well in the past!
Mel-your pepper jelly is our FAVORITE! We drizzle it on homemade pizzas before baking them, on nachos, sandwiches, etc. we can’t get enough of it! Looking forward to canning more this year.
Love that stuff, too!
I learned how to can by following your salsa recipe a few years ago! Thank you! The only problem with canning is a family gets spoiled with delicious food, and can never go back to buying regular jam/salsa/etc from the store haha. There’s nothing like cracking open a jar of preserved fresh summer flavour in the dreary winter. Your salsa and marinara sauce are staples in our home. I haven’t ventured into pressure canning yet – would absolutely love a post about it! Xo
Haha, that’s so true. Home canned goods are magical! I’ll make a note about a pressure canning tutorial!
I love pickled beets but never had home canned ones, I bet they are amazing! (I’ve always thought an amazing “salad” would be pickled beets, shredded carrot, pineapple, hard boiled egg, and ranch. Lettuce optional!)
My question: Is it normal for canned peaches to brown? I find that after some time on the shelves, the ones on top, floating out of the canning liquid are an unappealing brown color. Are they still safe to eat and does this happen to anyone else?
Hey Laura, that’s a great question! I actually went through my remaining bottled peaches and there were some at the back that were quite brown on top. I threw them out. But I think a little browning is normal. How long have your peaches been canned? Longer than a year?
It usually happens before a year is up but longer than say, 4 or 5 months. I usually just toss the brown ones on top and eat the rest. ♀️
That’s great to know about lids not needing to be boiled! Do you know if it is OK to forgo the water bath with jams? I’ve heard many grandparents say it has served them well for years to do it that way, as the jar seals themselves as the hot jam cools. It’s so tempting to skip! Thank you for your post!!
Hey Becky! Everything I’ve read says that while skipping the water bath has worked in the past for our grandmas with jams/jellies (and hot juices, like if you’re juicing grapes), it’s still not considered “safe” – I always steam bath/water bath my jams. Tempting to skip it but not worth it.
Hey Becky, I have similar jam concerns, but my mother in law swears by the flipping upside down method so that’s what I’ve been doing for years and years with our jam. I’ve never had a problem once with any kind. It’s worked for me.
I also LOVE, LOVE pickled beets!! YUM!! I live in PA in PA Dutch (Deutsch) Country and these are foods I have grown up with. I had to chuckle on the Sweet Baked Ham recipe as to the use of vinegar, and the smell. We love that smell! No need to open windows or cook outside around here. I guess it depends where you are from and what you grew up with. Love your recipes and all your posts. Thanks so much.
Ha! That’s so funny, Cindy! SO many people complain about the vinegar smell of that ham recipe, but I’m like you, I love it! I grew up with a grandmother from Switzerland who used lots of vinegar in everything, and I love the smell!
Thanks to you, Mel, I am a Pomona Pectin convert. It’s so easy, I use so much less sugar, and all of the jams I’ve made turn out fantastic. Their cookbook has do many fun things I need to try!
I sprung for the steam bath canner this year, too- can you say GAME CHANGER? It makes indoor canning so much more tolerable.
Kelly, I’m totally with you! Both Pomona’s and the steam canner were game changers for me. So, so happy you’ve been “converted” too! 🙂
I just started canning this year. I made your salsa, diced tomatoes and did peach vanilla jam this week. I definitely want to do more of it. I will be better prepared next year with more lids and jars. Now I have to find a place to store everything.
The peach vanilla jam sounds so yummy, Renee! The lid/jar shortage is so difficult right now and such a bummer. I have jars stockpiled to get me through but I’m a little worried about lids.
I LOVE pickled beets!!! We’re the normal ones. Thanks for all tips and resources! I was looking for a couple of new recipes and now I have a great place to start!
Haha. Yes, pickled beets are the best!
We love, love, love pickled beets. I am curious as to what is in the jar next to beets at the beginning of this post? It looks intriguing! I have only made green pepper jelly and was skeptical until I tried it but it’s the best thing ever over cream cheese and with crackers.
Hey Pamela! It’s sweet pickle relish (recipe from the Homestead canning book). I’ve always wanted to make green pepper jelly!
Thank you for posting all this information! I’ve made your hot pepper jelly and it’s a big hit! I really enjoy preserving and have learned so much from you. I’m an American living in England and am envious of how easy and relatively inexpensive it is to buy canning equipment and bulk foods back in the States but am finding ways around it. I’d be very interested in learning about pressure canning. Thanks again!
Thanks, Kari! That’s an interesting perspective about different countries! Frustrating that you aren’t able to find canning supplies in England…is home canning not as common?