Canning for Beginners: What do you need to have on hand?

Good morning!

We have a lot of interest in canning and before we get started I wanted to go ahead and give you a list of supplies.  These wll be primarily Amazon affiliate links but only because they are short.  FEEL free to beg and borrow canning supplies from friends, family and neighbors or grab on craigslist or marketplace!

Seriously, people have these things hanging around.

When you water can acidic items (fruits and jams) you use a water bath canner or a large pot with a rack~

Granite Ware 21.5-Quart Porcelain Canner With Rack

When you can non-acidic food (meant, beans, vegetables) . you need to ues a pressure canner.  The “King” of this is the All-American canner ~ but the other option is this one, this is a great price (cheaper than our local big-box tore!) .

You’ll want jars,  depending on what you are canning, you may want pints or quarts and wide-mouth may have some convenience also.

Other tools: heres a quick set ~ honestly you probably don’t need all of it but you will for surely want a funnel and a jar lifter.

Hope this gets you started! Stay tuned




Canning Chicken

There are so many benefits of canning chicken that I want to share today along with the process I use for doing so!  This is an important post.  (This works for turkey too!)

When you can chicken you make it:

  • easy to use
  • long shelf-life
  • can sort white meat vs dark meat
  • doenst take freezer space
  • tenderizes tough meat

I tend to do “hot pack” for chicken.   Raw pack is when you put the raw meat into the jar, cover with water and pressure can.   We do this with Venison and it makes it tender and yummy!!  We tend to do hotpack for chicken and ground meat.   There is a bit of benefit to getting to fill the jars.

I fill a roaster with chickens (also works for olllld roosters!) . this is GREAT to do if you want to roast a chicken for a Sunday dinner then use the rest of the meat later

Chicken, Roasted, Whole, Grilled, Cooked, Dinner

cover the chickens with water and run your roaster (I do this usually overnight)

Debone (or pick the meat off the chicken)   at this point you can choose to separate some of your chicken meat.  We love putting breast in some jars so that you can make a chicken salad.

Fill the jar, cover it with broth and follow appropriate  pressure canning procedures for your altitude.

Ways to use!

  • Chicken Noodle Soup (dump in broth and all!)
  • Chicken salad
  • Chicken Enchiladas
  • All the casseroles

yes ~ works for turkey also! (especially your thanksgiving leftovers or great way to use on sale meat!)

yes – can all of your broth too!

Garden Stew

One of the easiest soups to consider storing is that which you can do yourself
Our garden stew is
1 lb meat. (Can be venison, pork or beef)
Then quart jars or approx 2-3 cups of fresh cooked od the following:
Green Beans
Then we did twice as much tomato 🙂. Let it cook down and it’s amazing.

I’m going to be doing some more frugal meals and also sharing some canning and storing techniques over in our Wise Woman Group ~

Love this with some warm rolls 🙂 It’s the perfect forgiving meal.
Dump in crockpot Etc!!!Image may contain: food

Rhubarb ~ How I love thee!

Rhubarb, prolific, abundant,

rhubarb plant



You can use Rhubarb in all kinds of yummy desserts ~ we make a lovely muffin with struesal..

You can make a beautiful sauce.  It is super easy and delicious over homemade ice cream!  This is a delicious and easy way  to preserve your rhubarb!

  • 4 cups chopped rhubarb
  • 1/2 cup sugar
  • 2 tablespoons water
  • In a sauce pan, add rhubarb, sugar, and water. Bring to boil over medium heat, stirring frequently. Reduce to a simmer. Simmer until rhubarb is soft and  thicker ( 10ish minutes), stirring occasionally
  • When it’s done ~ whatever you don’t use can be easily canned,  fill clean and sterilized pint jars and cover.  Water bath (boil) for 15 minutes!   I love canning rhubarb because it is usually the first start to the canning season!


Lastly ~ this is not a healthy recipe but we love to use jam or jelly in our Kombucha and this is one of our favorites!

  • Take 5 cups of cut rhubarb, cover with 3 cups of sugar ~ let sit overnight
  • cook for 15 minutes
  • add one package of strawberry instant jello
  • fill sterilized pint jars
  • waterbath 🙂

Each batch  makes 2 pints,  today ~ we did 6 batches!    This is also delicious over ice cream 🙂  13128922_1015337331836801_1578800990_o

finished product 🙂  yummy, not so good for you but a nice treat! 13184790_1015349111835623_1734627187_o

Enjoy the versatile rhubarb in your garden!