When you’re working toward financial freedom, every dollar counts. One often-overlooked way to stretch your budget is by preserving and canning your own food. Not only does this help reduce grocery bills, but it also minimizes waste and keeps your pantry stocked year-round. Here’s a step-by-step guide to get you started on canning food.
Step 1: Understand the Benefits of Canning
Before diving into the process, it’s important to understand why canning is a smart financial move:
- Reduces Food Waste: Preserve surplus produce before it spoils.
- Bulk Buying Savings: Purchase fruits and vegetables in bulk when they’re in season and cheaper.
- Emergency Preparedness: A stocked pantry means fewer last-minute grocery trips (and impulse buys).
Step 2: Gather Your Supplies
You don’t need fancy equipment to start canning. Here are the basics:
- Canning jars with lids and bands
- A large pot (water bath canner) or pressure canner (for low-acid foods)
- Jar lifter, funnel, and ladle (check out this starter kit on Amazon that includes them all)
- Clean cloths and basic kitchen utensils
Pro Tip: Check thrift stores, yard sales, or online marketplaces for affordable canning supplies.
Step 3: Choose What to Can
Start with high-acid foods like:
- Tomatoes
- Pickles
- Jams and jellies
- Fruits (peaches, apples, berries)
These are easier and safer for beginners because they require only a water bath canner.
Step 4: Prepare Your Food
- Wash produce thoroughly.
- Peel, chop, or slice as needed.
- Follow a trusted recipe to ensure safety (especially for acidity levels).
Step 5: Sterilize Jars and Lids
- Wash jars, lids, and bands with hot, soapy water.
- Place jars in boiling water for 10 minutes to sterilize.
- Keep jars warm until ready to fill.
Step 6: Fill the Jars
- Use a funnel to fill jars, leaving the recommended headspace.
- Remove air bubbles with a non-metallic spatula.
- Wipe rims clean with a damp cloth.
- Place lids on jars and screw bands until fingertip tight.
Step 7: Process the Jars
- Place jars in a canner with enough boiling water to cover them by at least an inch.
- Process for the time specified in your recipe.
- For low-acid foods (vegetables, meats), use a pressure canner.
Safety Tip: Avoid experimenting with canning times or methods—stick to tested recipes to prevent spoilage.
Basic Canning Times for Common Foods
Fruits (Water Bath Canning):
- Applesauce: 15–20 minutes (pints and quarts)
- Peaches, Pears, Plums: 20–25 minutes (pints and quarts)
- Berries (strawberries, blueberries, raspberries): 10–15 minutes (pints and quarts)
Vegetables (Pressure Canning Only):
- Green Beans: 20 minutes (pints), 25 minutes (quarts) at 10 PSI
- Carrots: 25 minutes (pints), 30 minutes (quarts) at 10 PSI
- Corn: 55 minutes (pints), 85 minutes (quarts) at 10 PSI
Tomatoes (Water Bath or Pressure Canning):
- Crushed Tomatoes (with added acid): 35–45 minutes (pints and quarts, water bath)
- Whole or Halved Tomatoes (with added acid): 40–50 minutes (pints and quarts, water bath)
Pickled Items (Water Bath Canning):
- Dill Pickles: 10 minutes (pints), 15 minutes (quarts)
- Pickled Beets: 30 minutes (pints and quarts)
- Relishes: 10–15 minutes (pints)
Meats (Pressure Canning Only):
- Chicken or Beef (boneless): 75 minutes (pints), 90 minutes (quarts) at 10 PSI
- Ground Meat (fully cooked and crumbled): 75 minutes (pints), 90 minutes (quarts) at 10 PSI
Important Notes:
- Always adjust processing times for your altitude.
- Use trusted, tested recipes from reliable sources like the USDA, Ball, or your local extension office.
- Never attempt to can dairy, eggs, or thickened foods like pureed pumpkin—they are unsafe for home canning.
Step 8: Cool and Store
- Carefully remove jars using a jar lifter.
- Place on a towel and let cool for 12-24 hours.
- Check seals by pressing the center of each lid—if it doesn’t pop, it’s sealed.
- Label jars with the date and contents.
Store in a cool, dark place. Properly canned goods can last up to a year or more.
Money-Saving Tips for Canning
- Grow Your Own Produce: Even a small garden can yield plenty for canning.
- Buy in Bulk: Shop farmers’ markets at the end of the day for discounts.
- Reuse Jars: Only lids need replacing; jars and bands can be reused.
Final Thoughts
Canning your own food might seem intimidating at first, but it’s a rewarding skill that can significantly reduce your grocery expenses. Plus, there’s something incredibly satisfying about seeing shelves lined with jars of homemade goodness. Ready to start saving? Grab some jars, pick your favorite produce, and begin your canning journey today!
