Canning can become an addiction – seriously.  Once you mastered the art, canned your own homegrown or local foods well it’s the end of tin cans in your life.

I started canning over six years ago and I’ve been a canning addict ever since.  Well you gaze on a well stock pantry of food that you put up, it is food security at it’s best!

Canning has grown from something only grandma did to a popular pastime.

Putting Up Produce: Yes, You Can

Pots are boiling on every burner and the kitchen counters are covered with a jumble of bowls, measuring cups and jars. Steam fills the house with the scent of vinegar and caramelizing sugar.

We’re canning.

This two-century-old technique of preserving food—or “putting up,” in canning-speak—is making a big comeback.

Read full article via the Wall Street Journal


  1. Tommy says:

    I agree with you—I just started canning 2 years ago, and started just with jams and jellies the first year. As my confidence grew this year, I added spaghetti sauce, pickled peppers, a 5th generation family recipe of chili sauce (a vinegar/tomato/apple type) and applesauce.
    I’d like start canning veggies, but haven’t yet due to the large investment in a pressure canner (and the fear of it exploding on me).
    But it is VERY addicting, and a source of pride to look in the pantry and see what you’ve grown and created. My wife thinks I’m crazy, but it’s fun!

  2. thyhandhathprovided says:

    I’m addicted as well. Now that this season is over, I feel as if I’m forgetting to do something. This summer we froze more than usual since there was a newborn in the house- it was simpler, but my pantry shelves are still lined with jars. Here are some pictures…


    Of all the addictions out there, I’m pretty happy with this one:-).

  3. CE says:

    For new canners, pay attention to what can be done in a boiling water bath and what must be pressure canned. Any tomato product with added veggies like onions or peppers MUST be canned. Any type of veggie pickles can be water bathed because the vinegar ( 5%only) is the protection against bacterial growth. Fruits are naturally acidic and the addition of sugar can help protect. It is best to use an approved canning book for boiling water bath or pressure canning.
    I have been canning and cooking with pressure since I was a teen and never had any problems. The canner is safe if you monitor it and adjust the heat/pressure when needed. Read and follow the directions and it is ABC. And it opens up a whole new world of products: Spaghetti sauce with meat and peppers, chili and beans, canned venison or home raised meats, green beans, corn,potatoes etc.
    It is so nice to have some foods ready to use for those crazy nights when there is PTA or a meeting or something. And if you grew most of it, you know it is wholesome.

  4. Lily says:

    Hi, My name is Lily and I’m a canning addict.

    That “pop” that tells me my jar sealed, yeah, that’s my crack.

    I’m in serious withdrawal mode because we purchased a home in the middle of summer and the work we are doing on the house has limited my access to my canning supplies and my time.

    A couple weeks ago I made my first dill pickles, just 4 pints, because I needed to can something (okay, and I need to use the cucumbers). It was 10:30 at night…

    I am so glad I can find others to encourage and enable my addiction :o)

  5. Andrea says:

    The day I walked into our pantry and found my toddler kissing jars of canned pears, I knew I was doing a good thing!

  6. Blythe says:

    My neighbor down the road from me offered tons of free fruit from her trees. Her and her husband are older and their kids have grown and left home so they have all this fruit and they don’t want it to go to waste so they give it all away to neighbors and to soup kitchens. I put up peaches, plums, pears and applesauce. I am just thrilled to have my cellar filled with beautiful jars of canned, free fruit. Thanks to Agnes and Bob.

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