Canning & Pickling 101: Saving Your Final Garden Harvest

The last stretch of the garden season is creeping up! The two main ways of storing produce through the winter season is by canning and pickling. Canning allows for fruits and vegetables to be stored in sealed jars at room temperature for years. The first method of canning is water-bath canning, which is typically used for high-acid foods such as tomatoes, jams, and pickles to name a few. The second type is known as pressure canning, which is used for lower-acid foods such as corn, green beans, cauliflower, and carrots. Pickling involves preserving produce with vinegar and sometimes fermentation, depending on how long you want the produce to last. Learn how to enjoy your favorite fruits and vegetables all year long! 

Canning

Before even beginning the canning process, it is important to know which equipment you will need. Make sure you have canning jars (like Mason jars) with unused lids, screw bands, a funnel, and a ladle. For water-bath canning, you will need a large pot, but for pressure canning, you will need a pressure canner. 

Water-Bath Canning

Water-bath canning is simple yet effective. Start by boiling a pot with water then prep the produce you want to store away by washing and cooking if necessary, making sure your jars are sterilized. Fill the jars with the contents, leaving some room at the top, about ½ –1 inch. Clean any mess around the outside of the jar and apply the lids and bands. Submerge the jars in the boiling water, ensuring they are covered by at least 1-inch of water. Different produce may have varying times for how long they should stay submerged, ranging anywhere from five to fifty minutes, so be sure to double check the time for the specific foods you want stored. Several fruits may require thirty minutes where jams and jellies may only need ten. Let the jars cool to ensure they are sealed and store in a cool, dark place for up to eighteen months. 

Pressure Canning

Pressure canning is recommended when preserving low-acid foods. Begin by prepping the food you want to preserve then packing them into jars. Once prepped, fill the jars with hot water (or broth/brine depending on the recipe) and leave roughly an inch of space at the top. Clean the jars and seal with lids and bands, just like with water-bath canning. Place the jars into the pressure canner rack with some water, making sure not to cover the jars. Close and lock the lid and heat until the steam starts to escape, roughly ten minutes. Close the vent to let the pressure build, which can take anywhere from twenty minutes to an hour and a half. Remove from heat and let the jars cool for one day. These can be stored in a cool, dark place for up to eighteen months. 

Pickling

Pickling is an easier process than canning that allows you to preserve your vegetables for a shorter duration. Once your produce is prepped (washed and sliced), you will need to prepare a hot brine. This is made by boiling together vinegar, salt, water, and sugar, along with some spices like dill, garlic, and pepper. Pack the produce into the jars and cover with the brine until fully covered, leaving about an inch of space at the top. Let cool and store in the fridge for up to six weeks. Be sure to double check for the specific produce you’re picking!

As the season is ending, don’t let your crops go to waste! Stored produce can be used and enjoyed in various ways for extended periods of time. Canning and pickling your harvest allows you to have a taste of your garden all throughout winter!