Do you LOVE Canning and Freezing Summer Produce?

Canning and freezing foods with summer produce is a pure joy to me. Are you like that, too? I’m sharing some of my favorite ways to can and freeze foods abundant now for long winter months when you crave the taste of summer.

Can I tell you that it’s never too late to begin canning and freezing? or dehydrating your favorite foods when they are abundant? It’s so very easy and fulfilling.

There was no one in my family who canned, dehydrated or put things in the freezer.

It was foreign to me.

So, why can or freeze summer produce?

There are many reasons I choose to do this!

• Food simply tastes better when you are ready to have it! A taste of summer that you can’t find in stores!
• Plus, you KNOW what’s in the food you are providing for your family–especially, if the farmer is using organic methods to raise crops.
• If you have your own garden, it’s savings for your food budget to harvest and put away all of that summer produce in cans or the freezer.
• It’s a great way to support local farmers in your community if you don’t have a garden. Just look for farmers who are asking a fair price with good produce to purchase.
• There’s something so rewarding and fulfilling to know that you have taken produce in season and tucked it away for long winter days for your family.
• A favorite hobby and passion for me! That’s why I continue to take summer produce and add new ways to enjoy storing it in ways we will love.
• With inflating food costs, buying now may be appreciated even more when costs continue to rise.
• Canning expands your food storage capacity that requires no refrigeration.

How I Began…

When I married, my husband’s Aunt Helen, whom I talk about often, had a huge garden. Early in our marriage, she invited me to can tomato juice and the rest is history!

I’m not sure that she did any other canning or food preservation; but, the during first 25 summers of my marriage, my feet were under her kitchen table learning her method of tomato juice still continued in my kitchen each summer.

Water Bath Canning

Most of my canning is done by water bath canning. This is the method for high-acid foods, such as fruits, tomatoes and juices. Tomatoes, jams, pickles, and juices are what I find myself water bath canning most.

If there were only one round of canning done in this kitchen with summer produce—it would have to be the tomato juice. (I’ll be sure to share the recipe when that process begins in my kitchen in the next weeks.)

It makes the BEST chili, soup and tomato juice to drink and for other recipes.

My husband can tell the difference on favorites made with my tomato juice AND store bought. It simply doesn’t taste the same.

A water bath canner is used for tomato juice and other recipes that don’t have to be “pressured canned”. Here’s my favorite water bath canner.

Canning, freezing and preserving food is so simple if you just have the right tools and follow all of the steps in that Ball Blue Book. It’s important to note altitude level does affect canning methods, too.

That experience just whet my appetite for “putting things up” as we say in the south. So, the Ball Blue Book of Preserving became my teacher and handbook.

Any time I saw an abundance of a summer produce, off to the guide I went.

Pressure Canning

Foods that are low-acid have to be steam pressure canned. Meats, seafoods and low acid vegetables fit into this category.

Green beans were the next venture I attempted when a sister in law gave me her pressure canner.

Now, I don’t know about you; but, pressure canning freaked me out a bit.

I learned the hard way not to try to can outside on a gas burner. The pressure canner guide tells you not to do that because it warps the pressure canner. That canner began to leak and had to be tossed out for safety reasons.

Can I tell you that pressure canning is simple when following the canner’s guidebook?

You do have to learn the way to prevent “syphoning” or water leaking from the jars. Following instructions make it so very easy!

Green beans and lima beans are the main summer produce added to my pantry that are pressure canned.

I have tried summer squash this year and we will see how it measures up to fresh during those times in winter when we love it as a side or in a casserole!

This year, I’m also hoping to can soups that contain meat and those do require a pressure canner and share those recipes with you when they happen.

Can I tell you that YOU, TOO can pressure can? I’m here cheering you on and am always available if you need me!

Do I have all of the answers? No! But, we will find answers together if you have them.

Here’s the pressure canner that I love:

Freezing Summer Produce

Truthfully, I have had years that my “method” wasn’t my favorite. Like the year that I decided to do the easy way to put up corn. “Oh, just blanche it, chill it and leave it on the cob, and put it in the freezer,” someone said.

Hmmmm….not my favorite. It was just “TOO cobby”.

Hence, came my method of freezing corn that I have shared.

There is just NOTHING like frozen corn pulled from the freezer in the middle of dreary days and added as a side dish or to soups or casseroles.

We love to use the food saver when freezing produce to prevent freezer burn.

It truly brings back summer days when fresh corn was abundant.

Bags of summer fruits are always tucked into my freezer.

And can I tell you that strawberries, blueberries and blackberries are simply added to bags? I wash them just before using when I pull them out of the freezer for a great blueberry galette or rustic cobbler or picnic cobbler. Perfect every time!

I freeze peaches with a bit of sugar and fruit fresh; place herbs in water in ice cube trays; and bone broth in ice cube trays, as well.

All of them are a welcome treat when I need them for a recipe in the winter.

Canning Jelly and Jam

I have a love for canning jelly favorites like, peach or blackberry.

Actually I am more a fan of a jam consistency. A personal preference for us, right?

When I was at a gathering and someone pulled out a jar of a pepper jelly…my wheels began turning to make my own.

Truthfully, pepper jelly is gifted and offered as an appetizer so often that it may be the first thing that empties from my pantry.

Then the carrot cake jam was canned. Oh. My. Goodness.

This recipe is a favorite when fresh pears are readily available. Such a crowd pleaser!

Often for breakfasts or brunch buffets, carrot cake jam is among the many homemade jellies add to a “jelly bar”. It often wins out as favorite!

It has become the number one requested Christmas gift item from the canning or freezing pantry.

Stay tuned for a “mint jelly” this year to use up some of that great mint in my herb garden.

Canned Marinara Sauce is a favorite!

Last summer I was on the search of creating a marinara sauce with an abundance of Roma tomatoes that was purchased.

Here’s where I shared the recipe for that marinara sauce.

Can I tell you? That marinara went fast!

Oh, my goodness! We love it. Here’s the simplest recipe to use it for Baked Spaghetti.

Canning Pickles

Often I pick up a packet of Mrs. Wages’ bread and butter pickle mix to make bread and butter pickles.

When those cucumbers began coming in this summer I realized I still had a pantry full of those from last summer.

That’s when the much loved sweet pickle relish appeared. When pondering what was missing in my pantry that I reached for often…that was the recipe!

Honestly, that relish is used for making so many salads from potato, tuna, macaroni, and egg and more!

If you need a quick condiment for a great Rueben sandwich or salad dressing, it makes the BEST Thousand Island Dressing with a bit of mayo and ketchup.

Need a fast dip with fresh veggies? Add a T to a little mayo and it’s perfect for dips or tartar sauce.

Check out that post for more great ideas.

A “red hots” pickle may be in my future this year! I have the recipe so stay tuned!!

Dehydrating Herbs

I realize that many people dehydrate fruits, meats, and vegetables.

For me…I use my dehydrator for herbs.

I love making herbal salts and dehydrating herbs in bags, too. If you need more ideas, you can find them here.

Can I encourage you to give canning and freezing summer produce a try?

I’m on the sidelines cheering you on!

Truly those who have their feet under your table will be overjoyed with the gift if you do.

I promise.

Happy Canning and Freezing, friends!

Won’t you share all of your canning and freezing successes and recipes with me?!! or even a few failures!!

I’d love to hear about them in the comments.

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