Image from pixiesticks23 via Flickr
Reader Lynne is thinking about taking a big frugal step and getting started canning:
I am thinking of delving into the world of canning. Did a garden this year and would like to preserve some things for this winter. Do you, or your readers, have any good ideas about where to get jars, etc at a good price?
Can you give Lynne some tips about getting started canning without spending so much on supplies that it takes a few years to break even? Please share in the comments, and if by chance you’ve written about this on your own blog, I’d invite you to share the link in a comment as well.
If you’d like to ask Springs Bargains readers for help, please visit the Reader Requests page, which you can submit your own request or view archived requests.
By the way, in September we (you, me, all of us!) will be heading up to Miller Farms to pick-our-own produce at their Harvest Festival! It’s $10 to pick up to six ten-pound bags of produce, which is quite a bargain, but you’ll want to be prepared to spend a day or two canning or freezing the produce.
Read more about Miller Farms. More details on the trip coming soon, but mark your calendar for September 24!
I am new to canning myself, so I don’t have a ton of advice. However, I asked for the basics (the big pot, Ball cookbook, and canning utensils) as a gift and I’ve seen them at Wal-mart for a reasonable price. I’ve been following sales on the jars so I can stock up. King Soopers consistently has 15% off of the jars and some of the supplies until the end of August and I found coupons online for additional savings (I believe at coupons.com). I didn’t find much of a discount in buying these items through online stores, but I also wasn’t looking to buy in bulk.
I learned canning from my Grandma as a kid. Been doing it nearly every year.
Some words of advice:
– Learn firsthand from those who have been doing it for awhile. Much better than books!
– High altitude requires adjustments from what books and websites list.
– Be aware of acidity levels in food and how to prepare them (for your own safety – this also applies to whether you go for the cheaper hot water bath version vs. the pressure cooker.)
– I get almost all of my jars and rings at garage and yard sales – these two things can be easily sterilized and reused almost indefinitely. The LIDS can never be re-used for sealing a jar. If someone tells you they can be, you’ll be risking botulism!
Smaller thrift stores are also great places to look for jars since not so many people go there.
– Canning kind of goes with the whole concept of ‘whats in season’, so be prepared to can all summer and fall if you really are wanting to put up enough food to make a difference.
Good luck with it – I think its a fabulous thing to get into – it’s healthier, and less chemicals all the way around. The best 2 books I can recommend for recipes are ‘Blue Ribbon Preserves’ by Amendt, and the original Ball Blue Canning Book.
I started last summer with pears! You just can’t buy pearsauce or pear jelly, but my kiddos love it! Anyway, I found jars for reasonable prices at Big Lots last year. I think they were $6 something a dozen. And I’ve picked up a few at Goodwill since then. I totally agree that having someone who has done it walk through it with you the first round is worth it!
Donna from Taste of Life (487-2858) Naturtal Food store in Momument is going to be doing a canning class (peaches and tomatoes) the evening of Sept. 2. I have done several of her classes (jam & scone making and bread baking) and they are very informative and generally run less than $30 (she is still working out the details since this is the first time she will be teaching the class). If you are interested in taking the class cal the phone number above to get on the list.
I now make all our jam, syrup, apple sauce, salsa and pickles. This year I would like to add marinara sauce, peaches, pears and some pie/cobbler fillings.
I have utilized the web for recipes and hints more than books although I did buy Canning For Dummies. I like http://www.pickyourown.org and http://www.freshpreserving.com (Ball). Both have sections to walk you through the steps and the necessary adjustments for high altitude.
I just started canning this year..we have done jam, pickles, and applesauce so far. I will be doing diced tomatoes when I get my canning CSA share from Grant Family Farms. I bought my water bath canner from a yard sale I saw listed on Craigslist..I was able to email her through craigslist and have her hold it for me…it was $5. I have found jars at yard sales and just bought them at stores..I know King Soopers is having a sale right now on canning supplies..I think a dozen jars any size for $6.99..and there may be coupons out right now too. Great book I got from the library- Canning for dummies..has awesome tips and advice as well as recipes. P.S. I have also figured out that I much prefer to stand and boil my jam longer than to spend the extra 2-3 dollars buying fruit pectin, for me it turns out better too!!
oh, also a word on pectin for jam – to save on sugar or make no-sugar recipes, you can use the pure pectin from Natural Grocers. Actually, you can use honey or agave too. One box makes 2-3 batches depending on the fruit involved.
Thanks for the tips, so far! My mom never really canned and I don’t know anyone local that does. I have an on line friend who has been sending me helpul hint but I wondered what others knew. I will keep watching! Thanks!
They also have a wide selection of jars and lids at Ace Hardware. Prices seemed decent, but I haven’t compared to Walmart or Amazon yet – it’s on my “to-do” list :-)
Also, Donna at Taste of Life in Monument mentioned this week she is planning a canning class in early Sept – jams and tomatoes is what she is planning………. you can contact her to get more information or get on her email list.
I actually came across doing this about two months ago! Our garden floundered but when there were several summer sales, I just couldn’t use up all the fruits and veggies. I tried blueberry jam for my very first time and I was amazed. Even my hubs who hates blueberries likes the jam.
A couple of steadfast rules seemed to apply to my hours of research. For fruits, you can hot water can, for veggies you need a pressure canner. Everyone will have exceptions to this rule, but it’s the safest and surest way.
http://www.uga.edu/nchfp/
This site is from the National Center for Home Food Preservation. It has invaluable links on the safety risks involved in canning. Anything that’s not a veggie or fruit that has to be cooked is not safe for canning… things like noodles. Make everything else, wait until you use it and then use fresh noodles. Stay away from milk and dairy.
There will be recipes from people that have said “Oh it works great for me!” But stay to the rules, especially with infants, children and pregnant women. I came across many, many recipes but when it came to actual preservation sites, doctors reports and studies, they all said the same thing.
Start with tried and true recipes inside your pectin first, they are simple, quick and easy. My first round, I made 7 jars from dry pectin in about 30 minutes – just be prepared to stand in your feet the whole time! There are no breaks. Pay attention to high altitude instructions. I don’t for anything, but this – it’s necessary to set whatever you are canning. It really does make a huge difference, no matter how little the recipe change or length of time to boil is.
The big rule for pectins – dry pectin does NOT equal to liquid and they are NOT interchangeable! Just the same, sugar free pectin cannot be used in place of sugar pectin.
All of it sounds intimidating, but really, after reading safety rules – it’s much, much easier than it reads! I didn’t even buy water baths and such. I use a stock pot and tongs that fit my jars well. My first batch, all I had was ingredients, cans and lids, a dutch oven pot, tongs and a stock pot. It’s all my grandma ever used. :)
We started canning with applesauce. Once you start it is kinda of addictive (in a good sense). Our kids don’t touch stuff from the store anymore so we don’t but it. As for supplies Big Lots has jars and King Soopers has the best price for lids. If you watch you can find some coupons out there from Ball. Must have is the utensils and time. Pickyourown.org is a great site to visit. Also we have found some youtube videos to be helpful. Don’t forget just down the road is Penrose off hwy 115 with all the pick your own apple places and they have some other things to.
Tell us more about this u-pick day!
I am experienced canner, and I think the Ball Blue Book is a great place to start. It is crucial that you read the section about adjustments for altitude. It is also a really good idea to either shadow someone (just observe and help a bit) or get someone to come help you the first time. There are a lot of steps, but none of them are hard – they’re just all important. :)
Also, the site that MaryP mentions above has a free online canning course that’s really good.
I have gotten jars from freecycle, craigslist, yard sales, thift stores, friends and family. Back where I’m from (KY), my family can still get 12 packs of lids for 99 cents, so they get me a bunch each year for my birthday, lol. I mostly can things that we have grown, so about all I have to purchase is some canning salt, vinegar, sugar (stock up when it’s on sale), and the occasional specialty ingredient for a relish or something.
I’m going to email Carrie about this – I’d be willing to help you get started, but I’m squidgy about leaving my email on the comment section.
I have been canning for a couple of years and absolutely love it. Make it a family affair–get your kids and spouse involved. Last year my 3 year old stood at the counter for hours peeling peaches for me and she loved it. If you do not want to spend a lot of money on some of the big canning items (pressure canner, juicer, etc) check with the CSU extension in your area as they may have items you can rent. I know my sister has done that and it is like $1 a day type of fee, so very cheap. Good luck! Once you start you will not go back.
Again, thansk for all the tips! I am taking notes – I know I am kinda a nerd. LOL! But hubby and I really want to do this but for some reason it seems overwhelming. I am feeling better with all the tips though.
Mary thanks so much for all your specific tips and the website!
Laura, I would love to email with you a bit and see what we can work out!
It does sound like a great family activity! Thanks everyone!
I know this post is from last year, but does anyone know if there is somewhere local to buy Clear-Jel?
You can buy Sure-Jel at King Soopers if that’s the same thing. It’s in the same aisle as the condiments, usually – close to the vinegars, maybe? (depending on the store)