How to Can Apple Cider

Liquid apples all winter long!

 How to Can Apple Cider with

Canning your own apple cider is alot easier than you might think.

“It’s just like drinking an apple.” ~my friend Dana told me. And was she right!

Dana introduced me to canning apple juice a few years back. She took me and my  youngest daughter to an orchard where we collected ground apples and unharvested apples left on trees. Coolers and coolers full. She gave me directions to the Amish farm that has an apple press. Off we went. He pressed the apples and put the juice into buckets and jugs. We canned it into quart jars and it was a hit with family and friends.
Continue reading~ How to Can Apple Cider »

How to Can Applesauce

Apples!! Apples!! Apples!!

How To Can Applesauce with

My favorite food to preserve is apples. My kitchen smells like fall right about now. They are very easy to can and very delicious to eat.

Be forewarned!! Once you can your own applesauce, your family may not go back to store bought. Our daughters will only eat home canned applesauce, preferably chunky applesauce.

I love sinking my teeth into chunky applesauce.

Apples are easy to come by. Maybe you have a friend or neighbor with an apple tree or two who would be willing to share.   And if you’re lucky, you can find an orchard like the one I frequent. A beautiful orchard out in Amish Country. I usually get 3 or 4 bushel with each trip.
Continue reading~ How to Can Applesauce »

How To Can Tomato Sauce/Soup

This is a simple way to use up excess tomatoes from your garden or local farm market.

A versatile sauce well deserving of space on your pantry shelf that’s for sure. It can be heated up with a little cream, salt and pepper for a delicious Tomato Soup. Add cooked rice for Old-Fashioned Tomato Rice Soup. It makes a great base for Vegetable Soup too. Stir in browned ground beef and Italian seasonings and you have Meat Sauce. Cook it down a little to thicken, add oregano and you have Pizza Sauce. The possibilities are endless!

How To Can Tomato Sauce/Soup

Gather Canning Equipment:

  • Boiling Bath Canner, Rack, Lid
  • Jar Lifter
  • Canning Funnel
  • Magnetic Lid Wand
  • Kitchen Timer
  • 7 Quart Jars regular mouth, lids, and bands
  • 12 Quart Stock Pot
  • 8 Quart Stock Pot
  • 1 Quart Sauce Pot
  • 4 cup glass Measuring Cup
  • Metal Strainer
  • Rubber Spatula
  • Clean Dish Cloth
  • Kitchen Towel
  • Immersion Blender
  • Bowl for discarded seeds (Chickens love them)
  • Paring Knife and Cutting Board

Gather Ingredients:

  • 5 gallon bucket full of Tomatoes (Roma, pear-shaped paste tomatoes are best)
  • 4 large Onions, sliced
  • ½ cup Olive Oil
  • Lemon Juice

Gather Family and Friends:

  • Canning is not difficult but can be time consuming.
  • Always much more fun done with company (Verdie was known to stop by to help Olivia Walton now and again).
  • Passing these skills down to the next generation will enable them to provide for their families.


  • Heat 12 Quart Stock Pot for a few minutes. Add Oil. Add Onions. Cook for 10 minutes.
  • Wash and quarter the tomatoes.
  • Add quartered tomatoes, skins and all to stock pot.
  • Cover. Simmer for one hour. Stir often.
  • Meanwhile, fill Canner half full with water. Add rack and lid. Bring to a simmer.
  • Fill the 1 quart sauce pot with water and bring to a simmer. Add lids. Don’t boil!
  • Blend with immersion blender on high till smooth.
  • Remove lid from canner. Raise the rack above the water level. Place jars on rack to keep hot.
  • You can also lower rack into the canner and immerse the jars to keep  them sterilized.
  • Place metal strainer over the 8 quart stock pot.
  • Using glass measuring cup, pour the hot liquid into metal strainer.
  • Use the rubber spatula to press the tomato sauce through the strainer.
  • Discard the seeds in a bowl.
  • Remove one canning jar from canner and place on a towel.
  • Place 2 Tablespoonfuls of Lemon Juice into the canning jar.
  • Using the glass measuring cup, pour the hot tomato sauce into the jar.
  • Leave ½” headspace. (The space between the jar contents and the top of the jar.)
  • Wipe the rim clean.
  • Using the magnetic wand remove a lid from simmering water and place it on the jar.
  • Twist on a band fingertip tight only.
  • Place on the rack in the canner.
  • Continue until all 7 jars are filled and in the canner.
  • Lower the rack if you haven’t done so.
  • The water must cover the jars by 1-2 inches. Add hot water if needed.
  • Cover the canner and bring to a full boil.
  • Reduce heat to maintain a gentle rolling boil.
  • Begin the process time. Set timer for 35 minutes.
  • Turn off heat. Remove lid and raise the rack.
  • Use jar lifter, remove jars and place on a heavy kitchen towel a few inches apart.
  • Let them sit untouched for 24 hours to cool and seal.
  • Check each jar to be sure it sealed by pressing center of lid. If it “clicks” it is NOT sealed. Refrigerate it and use it within a few days. The center of the lid should not move at all.
  • Remove bands and wash jars in soapy water.
  • Label the lid with contents and year.
  • Store on shelf in a cool dark place.


How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup







How To Can Tomato Sauce/Soup

How to Can Green Beans

Green beans are a favorite around here. Having a pantry stocked with jars of garden beans comes in handy when company stops by. Or when attending a family reunion or a church potluck dinner. Just heat and serve. You can add potatoes and ham. Onions and garlic. Stewed tomatoes. Whatever your family prefers. They are easy to can. Just a little time consuming. But well worth it! Grow your own or pick some up at your local farmer’s market.

How To Can Green Beans~

Before we begin, a few ground rules:
  1. Always follow the manufacturer’s instructions for your specific canner. Know your canner and how it works before canning. These directions are according to my canner’s manual.
  2. Keep the work space and equipment clean and sanitary.
  3. Do not leave the canner unattended at any time. Not even for a minute.
  4. Keep a close eye on the gauge.
  5. Have your canner checked yearly by an extension office agent. (I just had mine checked at a farm market for free)

How To Can Green Beans~

Planning ahead

In the spring, (late May~early June) we planted Royal Burgundy bush beans from Baker’s Creek Heirloom Seeds. We planted three 100′ rows; seeds 4-6″ apart. One row at each picking will produce a 5 gallon bucketful of fresh beans. Once snapped, each bucketful will yield 2 large bowls full of snapped beans. Each large bowl of snapped beans produces 7 quart jars (one cannerful) of green beans. I can’t remember exactly how many pickings the bean plants yield. I believe it’s somewhere around 4-6. Keeping young tender beans picked regularly will yield more. When you’ve had your fill, allow some beans to mature and completely dry on the bush. The heirloom bean seeds should rattle in the pod. Save them to plant next Spring.

Let’s Get Started

How To Can Green Beans~

Pick young slender green beans. Or in this case, purple. The purple beans are beautiful. But they turn green when cooked. Snap ends from beans. Break into 1-1/2″ pieces. (Best done while enjoying the outdoors; preferably on a front porch or back patio) Remember how Grandma Walton would rock on the front porch while snapping beans?

How To Can Green Beans~

Gather all the equipment you’ll need:

  • 7  canning jars-free from cracks & nicks, lids, and bands  (I prefer large mouth)
  • jar lifter
  • canning funnel
  • bubble remover (nonmetallic canning spatula)
  • canning magnetic wand
  • pressure canner and its manual (I use a 23 qt Presto)
  • distilled white vinegar/tablespoon measuring spoon
  • 1 quart glass measuring cup
  • ladle or 2 cups glass measuring cup
  • kitchen timer
  • 1 small saucepot
  • 2 large saucepots
  • dishcloth
  • towels (I love flour sack towels from Sam’s Club)

How To Can Green Beans~

Fill sauce pots with water and heat to boiling. I put 3-1/2 quarts of water in one for my canner. I place 5 quarts in the other to add to the jars. In the small saucepot, once the water boils lower heat to a simmer.

How To Can Green Beans~

Wash jars, lids, and bands. Keep jars hot by filling with very hot water. Add lids to the small saucepot. Do not boil. You don’t want the rubber seal to soften.

How To Can Green Beans~

Place 2 tablespoonfuls of white vinegar into canner. Carefully add 3 quarts of boiling water to canner along with the canner rack. Turn heat on medium.

How To Can Green Beans~

Wash beans and rinse. Place into jars, filling only one quart at a time and leaving 1″ headspace. (The amount of space between the food and the top of the mason jar.) Pack lightly. I used to add 1 tsp. of canning salt but not anymore.

How To Can Green Beans~

Using ladle or measuring cup, pour boiling water into jar over beans. Be sure to leave 1 inch headspace.  Slide the canning spatula between the inside of the jar and the beans. Move it around releasing trapped air bubbles.

How To Can Green Beans~

Wipe the rim with a clean wet dish cloth. Using the magnetic wand, grasp a lid from the hot water and place it on the jar. Twist a band onto the jar finger tight only. Place into canner. Repeat the process until all 7 jars are filled and placed in canner.

How To Can Green Beans~

Before EVERY use, hold the canner lid to a light and be sure the vent is clear. I am using the instructions from my canner. Always refer to the manual for your canner and do as it instructs. Place lid on canner and set heat relatively high. When steam flows steadily from the vent, set a timer for 7 minutes and turn down heat to Medium. After the 7 minutes, place the weight over the vent. Turn the heat back up to Medium High.

How To Can Green Beans~

Watch gauge carefully. When it reaches 11 pounds pressure (about 30 minutes), begin processing time. Set timer for 25 minutes. Adjust the heat to keep a steady gauge reading. Do not let it drop below 11 pounds pressure.

How To Can Green Beans~

Because my gauge reads high, I was told by the local extension office agent to adjust pressure accordingly.

When the processing time is over, turn off heat. Let pressure drop on its own. When the lock on the canner lid has fallen and the gauge reads 0, take the weight off and set the timer for 10 minutes. Remover lid when timer goes off. Always lift lid towards you to avoid the extremely hot steam. Hold lid over the canner to allow condensation on the lid to drip back into canner.

Using jar lifter, remove jars from the canner by lifting straight up. Place on a folded towel. Let sit for 24 hours.

How To Can Green Beans~

The “ping” of a jar sealing is music to a canner’s ear!

Check lids to be sure they are all sealed. If they pop, they are not sealed. Either re- process them or refrigerate and eat them. Remove bands. Wash sealed jars in hot soapy water. Dry well. Label each jar with contents and date. Store in dark, cool pantry. Do not stack jars.

To enjoy: Pour into a saucepot and heat to boiling. Boil gently about 20 minutes.

Unsealed Jars: Within 24 hours if the jar is not sealed you can re-can it. Check the rim for any nicks or cracks. If there are some, use a new jar, lid and band. If there aren’t any, wipe the rim clean and reprocess using a new lid and band for the entire processing time. Be sure to maintain proper headspace to create a vacuum seal.


How Not to Can Green Beans

I have been gardening and canning since I was first married.

I knew better!

But I did it anyway.

Continue reading~ How Not to Can Green Beans »

How to Freeze Corn on the Cob Freezing Corn on the Cob

Freezing Corn on the Cob is simple

Fresh tasting corn on the cob can be enjoyed throughout the winter! I will show you how to freeze it.

We drove down the road to our friend, Dana’s farm.

Didn’t take long at all to fill her Ranger. corn from the farm

Picked this pretty quickly with several hands a pickin’.

Continue reading~ How to Freeze Corn on the Cob »

How To Pressure Can Meat Sauce

canning meat sauce

A double batch of canned Meat Sauce


I remember watching episodes of the Waltons where Mama and Grandma are canning and putting up for the winter.

Some days Verdie would come by to help.

Canning is easy enough.

Just time consuming.

The more hands. The more help. The more enjoyable it is.

Here are some items to gather up before pressure canning:



Continue reading~ How To Pressure Can Meat Sauce »

How To Can Apple Butter


apple butter

 Apple Butter

Your home will smell amazing while this simmers on low all day!!

Continue reading~ How To Can Apple Butter »