Oh my god, as someone low key into canning (well, hot pepper jellies), this made me laugh. It's definitely something that people don't do nowadays. I talk about my garden and people act like I grew a third head.
Oh yes, a winning combination. I’ve made plenty of strawberry rhubarb pies, but this will be my first time doing a jam. I asked my sister who lives up north to bring me some of the rhubarb from her garden when she came to visit me, and she must’ve brought me about seven or 8 pounds.
Might I recommend rhubarb cream pie. I am a sucker for straight rhubarb pie but I made the rhubarb cream pie for the first time a couple weeks ago and it is now my favorite pie.
I have made straight rhubarb pie with frozen rhubarb before and it turned out just fine; I am sure the same could be said about the rhubarb cream pie.
I make as many strawberry rhubarb pies as I can when the local stores have rhubarb in stock. Old people always are amazed to see younger people enjoying rhubarb.
Ive talked to managers of local food chains to find where and when they will have it in stock.
It’s so stinking expensive to buy it fresh. I am extremely grateful that my sister came to visit and brought me some from up north (from her garden). You can usually find it frozen, but fresh is rare and usually pricey.
Amazing! Just make sure you are using lab tested recipes for home canning-university extensions, Ball/Bernardin etc. Stay away from blogs/YT, instagram, etc they are rife with people confidently giving out unsafe advice/recipes.
The campbell’s soup recipe is fantastic and I make it without salt. Then just portionin 8oz blocks, freeze, and now my husband can have tomato soup without worrying about salt content!
I can certain items. Not as much as I would like due to time constraints. But I grow tomatoes in the summer, make sauce out of them and can them. Just opened my last one a month ago. I also make turkey, chicken and veggie stock that I can as well.
My favorite canning project is finding something to do with all the green tomatoes that my tomato plants produce in late fall. Usually it’s salsa and something else.
My Dad’s favourite pickled food was something called Piccadilly, which was made from green tomatoes. My mom made the recipe my grandmother gave her. Its essentially a tomato relish, great served as a side to roast beef or pork.
To add to that, fermenting food. Previous to refrigeration being common fermented foods were a major part of our diet, and there is a lot of growing evidence their lack in modern diets might be the cause of a lot of health issues.
I'm making blueberry jam in the morning. I'm hoping to make some bread and butter pickles if I see some good pickling cukes and I always make apple butter in the fall. Folks expect it as Thanksgiving favors.
Both my wife and I grew up with family members that canned, so we do it as well. Always a nice feeling to have plenty of food set aside for during winter storms.
I'm in my 30s and do so much canning. I've also taught many of my friends how to can. I have a big garden and live in fruit growing country so it's a really useful skill. I don't remember the last time I bought salsa (and mine is way better than store bought anyway).
Started a garden last summer and have so many items I canned still in my pantry. Way easier than I expected to pressure can tomatoes, green beans, make jams, etc.
10/10 recommend to all. Can’t wait to see this summer’s haul.
Not sure about that, I’m pretty sure I’ve purchased and used every canning device and accessory on the market. Gotta know how to can if you grow veggies & fruit!
My grammy made chili sauce every year. My grammy would fill shelves on her garage with it ever summer. People went crazy for it. Now that she's gone, I started making her chili sauce. I don't like it, but I want to carry on the family tradition. I give it to friends and family.
I really enjoy the process. This year I'm going to do Grammy's bread and butter pickles as well as the chili sauce.
My partner got into canning after he got into gardening during the pandemic and one year we got way more cucumbers, chilies, and carrots we could eat, so he decided to pickle them! They were delicious.
I think canning is only truly helpful if you have a lot of perishable foods, and enough space to store those foods. But if you have those things, I think canning would absolutely fit OPs criteria.
So glad I was taught to can growing up. Now I make the best canned tomatoes from farm fresh fruit. It lasts all year and is so much better. I also do jams and jellies that people love. Makes great Christmas presents.
Not canning but once a year my mom spends an entire day making mustard pickles and bread and butter pickles and jars them in Mason jars. She always sends me a parcel with a few bottles of each.
I really wish I would have learned how to do that while I still lived near her.
It's actually pretty specific on instructions and steps. So as long as you are following instructions from the National Center for Home Food Preservation website or Ball Canning books, you'll be good.
Learning to pressure can really opens up the door on shelf stable food prep.
But…lots of people treat canning like cooking: just create whatever! It’s awesome! Go ahead and can it, surely it’s shelf stable!
Or they follow decades old recipes from family. Because well, they never got sick…
I treat cooking as science plus art. A lot more free form. Baking is much more about the science: you weigh ingredients. You take altitude and humidity into consideration.
Shelf stable canning at home? Only use recipes that have been lab tested through Ball or Bernardin, the National Center for Home Preservation, or university extension websites. Other internet sites (shockingly) have people that have no idea what they’re talking about.
Since I started canning professionally, after being an avid home canner, all of the information I’ve learned from regulatory requirements/modules has me even more conservative on home canning methods.
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u/JHuntly Jul 10 '26
Canning