Welcome to Our Canning Corner: The Top 10 Most Popular Foods to Can

Hello, and welcome to our blog - the Canning Corner! Whether you're a seasoned canner or just starting out, we're here to guide you through the world of home preservation. Our aim is to make canning easy, fun, and rewarding.

In today's post, we're showcasing the top 10 most popular foods to can. From the sweet succulence of summer peaches to the rich, comforting warmth of homemade chicken stock, these favorites are a testament to the beauty of preserving at home.

You'll find a brief description, quick instructions, estimated canning times, and the benefits of canning each food. Remember, the times we mention are estimates - always refer to a tested canning recipe for precise instructions to ensure safety.

Dive in and discover the joy of canning - not only will you extend the life of your favorite seasonal foods, but you'll also have the pleasure of enjoying home-canned goodness year-round. Let's get started!

Top 10 Foods to Can

1. Tomatoes

   • Instructions: Remove skins, cores and quarter tomatoes. Fill jars with tomatoes and their juice, leaving 1/2 inch headspace.
   • Time: Water bath process pints for 40 minutes and quarts for 45 minutes.
   • Benefits: Preserves summer's bounty for year-round use in sauces, soups, and stews.

2. Green Beans

   • Instructions: Trim ends and cut to desired length. Pack into jars and cover with boiling water, leaving 1 inch headspace.
   • Time: Pressure can pints for 20 minutes and quarts for 25 minutes.
   • Benefits: Keeps green beans fresh and crisp for off-season enjoyment.

3. Peaches

   • Instructions: Peel, remove pits and slice peaches. Pack into jars with light syrup, leaving 1/2 inch headspace.
   • Time: Water bath process pints for 25 minutes and quarts for 30 minutes.
   • Benefits: Canning peaches extends their short season and maintains their sweet, juicy flavor.

4. Pickles

   • Instructions: Pack cucumber slices, dill, garlic, and pickling spices into jars. Cover with boiling vinegar brine, leaving 1/2 inch headspace.
   • Time: Water bath process pints for 10 minutes and quarts for 15 minutes.
   • Benefits: Homemade pickles are a tangy, crunchy treat and a great way to use surplus cucumbers.

5. Applesauce

   • Instructions: Peel, core, and slice apples. Cook down into a sauce, sweeten to taste, and pack into jars, leaving 1/2 inch headspace.
   • Time: Water bath process pints for 15 minutes and quarts for 20 minutes.
   • Benefits: Homemade applesauce is healthier and tastier than store-bought, and canning preserves the apple harvest for year-round enjoyment.

6. Strawberry Jam

   • Instructions: Hull and crush strawberries. Cook with sugar and pectin until set, then pack into jars, leaving 1/4 inch headspace.
   • Time: Water bath process half-pints or pints for 10 minutes.
   • Benefits: Canning homemade jam captures the taste of ripe strawberries for year-round enjoyment.