Canning Tips: How to Can Like a Pro
Canning Tips: An interview with Heather Harris.
Interviews are always best in audio. Listen here!
Want to Can Like a Pro?
Grab the FREE Cheat Sheet here.
What’s so great about canning?
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– It’s completely sustainable.
– It’s a Tried + True method for reducing food waste.
– It eliminates the need for plastic, because food is preserved in glass mason jars.
– It reduces the need for food to travel thousands of miles on diesel-burning trucks.
– It’s preservatives-free.
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It’s a different mindset. It’s an, ‘I’m going to find a use for this even if it takes me an extra half hour.’
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Waste-Free Canning Tips:
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1. Can tomatoes + make sauce from the skins
Peel tomatoes. Can tomatoes but reserve peels. Cook them down + make your own tomato sauce.
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2. Dehydrate or ferment squishy foods like zucchini + squash
Slice them up, throw them in the oven at 200 degrees with some garlic salt for 2 to 3 hours. Alternately, use a dehydrator.
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3. Use chicken skins to make “chips”
Remove chicken skin. Bake in oven at 350 degrees. The result is chicken chips similar to pork rind.
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4. Make potato skins when canning potatoes
Peel potatoes but reserve the skins. Throw skins in the oven to make potato chips.
What supplies do I need?
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Note: The FREE How-To-Can-Like-A-Pro Cheat Sheet goes into the nuts + bolts of supplies.
Get it here.
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A pressure canner + proper water bath canner are musts for safety.
Mason jars, lids and bans are the bare minimum supplies
Other optional supplies include a jar lifter and a lid lifter.
How to can jam:
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Find Heather’s recipe here.
How to can ground beef:
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Find Heather’s recipe here.
* Heather’s helpful canning tips:
- This recipe requires a pressure canner.
- If using grass-fed beef, leave the grease for flavor.
- Do not add any seasonings when canning. Season when ready to eat.
Notable quotes from the episode:
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“Take it small. Take it one step at a time, one food at a time.”
“As with anything in life, once you’re set into a routine it’s not nearly as daunting.”
“Thanks to canning, on average I spend $25 – $40 per week on food at the grocery store.”
“Most canned food will last up to a year.”
“Almost anything you see canned at the grocery store can be canned at home.”
