Tag Archives: canning

I believe in having a well stocked pantry. Not only do I always have food on hand to feed unexpected company but it has helped in the past to get us through times when my husband has been unemployed. It is also a great way to preserve your garden harvest. Here are  my favorite 20 canning recipes.

Apple Rhubarb Chutneychutney, prudent pantry
Applesaucecanning, prudent pantry
Beach Plum Jellyjelly, pantry
Blueberry Lemon SauceLemon Blueberry Sauce
Blueberry Lime Jamjam, blueberries
Blueberry Pie Filling (Peach Pie Filling)berries, prudent pantry, prudent living
Chicken Stockbroth, soup
Chunky Basil Pasta Sauceprudent living, preseving
Crabapple Plum Jamjam
Cranberry Apple Pear Relishprudent pantry, prudent living
jam, peaches
Pear Apple Ginger Marmalademarmalade
Plum and Crabapple Jamjam
Strawberries in Vanilla SyrupWhole Strawberries in Vanilla Syrup
Strawberry Fig Jamjam, prudent pantry
Strawberry Jam with Triple Sec Liqueurpreserving, jam
Rhubarb Date Apricot Chutneychutney, rhubarb
Rhubarbeque SauceRhubarbeque Sauce
Rhubarb JamRhubarb Jam
Zucchini RelishZucchini Relish


It was a busy weekend, full house, lots of company and an unexpected gift! Friends came over for dinner Saturday night and brought us a basket of plums from their trees! They were beautiful and perfectly ripe.

An Unexpected Gift

An Unexpected Gift

Knowing we wouldn’t be able to eat them all I consulted my favorite canning book; Small Batch Preserving, and decided to make Asian Plum Sauce.

preserving boks, prudent pantry

Small Batch Preserving

The recipe was easy and I had everything I needed on hand. So while everyone else was eating breakfast on Sunday I made some Asian Plum Sauce!

Asian Plum Sauce

1 ½ pounds purple plums
1 ½ cups brown sugar
1 cup cider vinegar
1 ½ tsp salt
1 ½ cups finely chopped onion
3 garlic cloves, minced
¼ cup raisins
2 tsp soy sauce
¼ tsp chili powder
1/8  tsp each: ground cloves, cinnamon, ginger and allspice.

Finely chop the plums. Measure out 1 ¼ cups. Combine plums, sugar, vinegar and salt in a large stainless steel saucepan. Bring to a boil over high heat and boil gently, uncovered for about three minutes.

Add onion, garlic, raisins, soy sauce, chili powder, cloves, cinnamon, ginger and allspice to saucepan. Return to a boil, reduce heat and boil gently, uncovered for about 45 minute or until mixture is thickened. Stir occasionally.

Cook gently for 45 minutes.

Cook gently for 45 minutes.

Remove hot jars from canner and ladle sauce into jars leaving ½ inch headspace.

Pour into clean, hot jars.

Pour into clean, hot jars.

Process 10 minutes for half pints and pints following your water bath canning directions. Makes 3 ½ cups.

Now I can enjoy this unexpected gift all winter!

Asian Plum Sauce

Asian Plum Sauce

Recently I’ve been getting questions regarding canning. As we gear up towards the time of the year when people tend to do more canning I imagine I will be getting more questions. If you have a question, feel free to post it in the comment section.

People have been canning for generations. Although it is no longer a necessity to can our food it is an opportunity to take control of the food you and your family consume. Abundant fresh fruits, vegetables, meats, poultry, and seafood can be enjoyed all year. You’ll always be certain of the quality and freshness of the food in your pantry. You can take advantage of the growing season when fruits and vegetables are fresh from harvest and fill your pantry with your own canned produce.

home canning, prudent living, applesauce

Home canned applesauce.


The key to successful canning is understanding the acidity and spoilage factor of food you wish to can, as well as the acceptable methods to process those foods. There are two types of food, categorized as low acid (vegetables, meat, poultry, and seafood)

home canning, beans

Home caned green beans.

and high acid (fruits and tomatoes).

home canning, prudent living

Salsa, pickles, relish and pickled beets.

home canning, prudent pantry, prudent pantry

Home canned tomato sauce.

Pressure canning successfully cans both. Pressure canning is the only method recommended safe for canning low-acid foods according to the United States Department of Agriculture. The boiling water method is another recommended way of processing, however this method is only acceptable for some foods. Always follow the processing method stated in the recipe.

pressure canning, home canning

Pressure canner.


Invisible microorganisms are present all around us. Vegetables, meat, poultry, seafood and fruits naturally contain these microorganisms. They are not a problem unless food is left to sit for extended periods of time, causing food spoilage.

There are four basic agents of food spoilage – enzymes, mold, yeast and bacteria. Canning will interrupt the natural spoilage cycle, so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212 degrees F, the temperature at which water boils. Therefore boiling water processing is sufficient to destroy these agents.

home canning, water bath canning

Water bath canner.

Bacteria, however, are not as easily destroyed. The bacteria, Clostridium botulism produces a spore that makes a poisonous toxin, which causes botulism. This spore is not destroyed at 212° F. In addition, bacteria thrive on low acids in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240° F. This temperature can only be achieved with a pressure canner.

The question I received was whether or not a Portuguese Soup with sausage could be processed in a water bath canner. Portuguese Soup would be considered a low acidity food. So the answer is no, anything with meat in it or even beans must be processed with the pressure canner.

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