We love to garden – and the only way to enjoy some of that great garden food year round is through the age old art of canning. Each fall – our goal is to fill our pantry with enough canned food to last us until next year’s garden can start producing. Growing up, both of our families were avid canners and preservers, and we were lucky to have their knowledge and techniques passed down to us. Below you will find recipes and helpful hints on canning and freezing from all of our previous posts. Just click on the pictures below to go right to the post.
How did you ‘cold can’ your green beans? that you shared on GNOWFGLINS?
We just clean and cut the cold green beans – pack them in a sterilized jar – pour hot boiling water over them and then process in our pressure canner.
becoming a lost art, would love to see more recipies. have never tried pressure canning, but if I find something to try will certain give it a go.
Do you have a canning recipe for roasted red peppers?
You know we don’t have one on the site – but we will certainly do one this year when we can them again!
I need a recipe for pickled beans. Just love em!
We have never tried them but they sound delicious!!! Mary
Hi– I was really interested in canning last year. (Even bought a starter kit!) But the cost of the jars alone just seem to be so expensive!! Where do you suggest getting them from –that’s not so costly? (I’m also in Ohio.)
Thanks!!
They can be expensive – but the nice thing is that with a little care, they last year after year and pay off. This may not help now, but we usually will wait until late in the fall and buy them at stores that start to clearance them to make room for winter goods. Last year, I think we were able to purchase a couple of cases at a local Meijer store for 1/2 price. Hope that helps – and what part of Ohio are you from?
Jim and Mary
Also check your goodwill stores, they may not have lids but that is the cheep part