I have always admired people who were able to preserve all of the yummy produce that is plentiful in the summer.  Making delicious jellies and pickled…well…everything, stocking up to last all winter.  What a fun way to make all natural food at a fraction of the cost!

This season I set out to learn how to can.  I was intimidated, to say the least.  But after watching some “how to” you tube videos (which of-course makes me an expert) and reading a few articles, I decided to roll up my sleeves and give it a go. 

My first experience was when I made strawberry jam.  In “typical me” fashion I got a little too overzealous and tried to make it sugar-free using low or no sugar pectin.  This is possible but a little tricky so I don’t recommend it unless you know what you are doing…which of course I did not.  The jam wasn’t a complete waste however, we can still use it, but it taste much better with a little added honey and it didn’t “jell”  very well. 

My next experience was WAY more successful.  And now I am a canning addict!  I have made scuppernong jelly, pickles, salsa, pear preserves, and pear sauce (the pickles didn’t make the picture because we already ate them already!).

How to get lots of FREE and or CHEAP produce

1. Pick your own.  Many farms offer pick your own produce and the cost is MUCH less than retail. 
2. Check out the “reduced table” at the produce stand.  Many produce stands move their fruit and veggies that are getting old, or have blemishes to the reduced table.  This is the perfect place to get produce for canning because it all needs to be cut up anyway so it is easy to cut out the blemishes.  The only trick is be ready to can that day because the fruit needs to be preserved quickly! 
3. Don’t be afraid to ask.  My sweet neighbor was the one generous enough to let me pick off her scuppernong grape vine for the jelly.  Most people who have fruit trees are happy to share their abundant crop.  You just have to ask. 

What do you need?

The only things you REALLY need are a large pot, jars and lids for canning, clean clothes, a ladle, and something to get the hot jars out of the boiling water. 

Although you can do without it, a canning funnel makes the job easier and less messy. 

Making the recipe to can

1. Decide what to can.  If you already have a favorite homemade recipe then you are already half way there!  There are tons of great ones to choose from here and here.
2. Have no idea where to start?  Almost anything can be canned.  What is your favorite summer fruit or veggie?  What do you buy the most of and could make your own instead?  If you need a good place to start I would suggest a pickling recipe as your first canning experience.  Tomato recipes need added lemon juice or citric acid to get the right pH and jellies are a little more tricky making sure they “jell”.

We made these pickles (without the peppers) YUM!

Fill and process

Once your recipe is made, fill the jars (leaving 1/2 inch space at the top for expansion).
Place lid and ring around the jar and tighten.  Then place jars in the boiling water bath.  There are all kinds of instructions of how long to let them boil depending on your elevation and what you are canning.

I am way too lazy to do all those calculations and I read most sources suggest boiling way too long…so I just boiled everything for 5-7 minutes with success every time!

Remove from hot bath and let cool on the counter. As the jars cool you may have to re-tighten as they can become loose with heat. 

In the next few hours you should hear all your jars POP.  This is the sign of a job well done!  If for some reason one of your jars didn’t seal (you can still press the center up and down) then store in the refrigerator or eat that one first. 

***Update!  Reader, Sabrina, added:

Don’t forget, once your jars are processed and cooled, remove the rings from the jar.  That way if there is ever a jar that goes bad, the lid can dislodge itself instead of the jar exploding.

Good to know!  Thanks Sabrina!

Now all you have to do is label, and enjoy! 

Have you ever canned?  Do you want to?  What are your thoughts? 

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Trying to eat everything perfectly organic can get overwhelming.  Honestly it makes me want to go eat a bag of cheetos and forget the whole thing.  I am all for eating 100% organic…if it were realistic, but most organic products are more expensive and many are just hard to find! 

That being said I know without a doubt it is important.  Pesticides, hormones, antibodies, synthetic fertilizers and genetically modified food does NOT sound appealing.  But being that our bank account is limited and our small town doesn’t have access to everything organic here are some ways we have found to make it all work. 

Produce

Many items in the produce section carry higher contaminates than others.  Oranges and Bananas for example have thick skin, therefore the fruit carries much fewer contaminates than say, grapes or lettuce. 

The “dirty dozen” lays out the 12 foods that carry the most pesticide residues.  It is  suggested  to buy these products organic if possible. 

I admit it, we do not buy everything on the dirty dozen list organically.  My “imperfect” way of resolving the problem is a vinegar bath.  Pesticides are made to be water resistant (because of rain) so just rinsing the produce in water won’t do the trick.  I give my grapes, apples, etc. a bath of (roughly) 3/4 cup white vinegar to 5 cups water.  I let them soak for a few minutes then wash them off as normal.  You can buy those fancy produce wipes too…but this is much cheaper and just as effective. 

Growing your own produce is also a fabulous option.  Think you can’t be a gardener?  Read Cheap and Easy gardning…for the rest of us.

Animal products

Meat, milk, milk products, and eggs all fall into the animal products category.   While pesticides on your produce are not great, hormones and antibodies are much worse.  If you have to choose, It is actually better to make wise decisions when it comes to your animal products than your produce. Need convincing?  Watch food inc.

Free range animals usually come with a high price tag.  Here is how we make it work:

Our pediatrician says if you are going to buy only one thing organic, buy organic milk. Especially having two girls, I appreciate her advice protecting them from false hormones.   Not only is organic milk free of the bad stuff, it also has much more of the good stuff.  When milk is processed it is heated, the high temperatures cause milk to loose much of it’s nutrient content.  Details here.  Our local farmers market sells AMAZING organic milk for $4.50 a gallon.  Which is much cheaper than grocery store organic milk and the taste is significantly better than “regular milk.” 

Our eggs come from the local produce store.  They sell yard eggs for $2.75 a dozen.  We buy free range chicken, grass fed cow meat, and wild caught fish…and it is expensive.  This is just one of the things we feel is important and worth the extra cost.  To make it more affordable we don’t eat it every night.  Often we have a bean dish, omelets for dinner, or soups and casseroles that don’t require as much meat.  We also live in the south and have access to deer meat.  You can’t get more “free range” than deer meat.  Just don’t watch Bambi.

Geezzz i sound like such a hippy huh?  I used to not even like people like me!  Don’t judge!  For the record I am typing this post while eating a piece of chocolate cake so don’t be too impressed.

What do you think?  Do you eat organic?  How do you make it all work for your family?

Featured at Sorta Crunchy, the Greenbacks girl, Life renewed, and a Delightful home