This is not meant to be political so please do not make it that way. If you’re not interested in canning or preserving, this will likely be not worth your time.
Yesterday we were in town and I only needed a few things. Of course, Vince had to stop by Walmart so I ran in and picked up a few of the things I might need for canning season. Every bit of this will last til next summer if I already have enough here for this summer. You never know how things will go and if you’re a canner or preserver, I would recommend having on hand anything you may need for the rest of this canning/harvesting season. There may not be a single thing in short supply but I’m most comfortable having everything I might need.
We have plenty of jelly for the year – some left from last year, the redbud jelly I made a couple of weeks ago, some blueberry jam I made from blueberries in the freezer. If I end up with enough peaches or plums from our trees (very doubtful!), I may make one batch of jelly from those. If I find really good strawberries, I might make strawberry rhubarb jam.
We have enough pie filling to make through next year’s fruit season. If I can get good Asian pears, I will can some of those.
Here are some of the things I made sure I have on hand:
- Jar lids/flats (It’s more economical to order these in bulk from places like For Jars or Superb Lids
- Jars
- Pectin (jelly)
- Sugar – more than you think you’ll need if making jam/jelly or sweet pickles. Other sweeteners can be used besides sugar.
- Lemon juice (purchased/bottled to be sure the acidity is correct)
- Lime (pickles)
- Pickle Crisp if you use it.
- Red Hots (if making my favorite pickles – I do not use the red food coloring)
- Canning salt
What am I forgetting? Y’all please let m know and I’ll add it to the list.
TheGranChris says
I just bought 150 lbs sugar at Sams. Had a great most will feed Humming birds. Also had lots of pickling spices and rice.
judy.blog@gmail.com says
Yay! We use way less sugar than we used to use but when making jams, jellies and pickles, we go through a LOT of sugar.
Rice is always great to have on hand. We’ve mostly switched to using barley instead of rice but I’ll always have a good supply of rice.
Cheryl says
Very well stated. Just waiting on extra seals for the canners & of course the produce. This week I’ll be working up dry beans, carrots & balsamic onion jam. Next week meals in jars.
judy.blog@gmail.com says
Great idea. I use the All American canners and totally forget about extra seals but I did always keep at least one when I used canners with gaskets.
Sara Fridley says
You enjoy gardening, canning – and cooking with the yummy products. And yes, it’s nice to have all that food stocked up just in case you need it. But the whole process brings you joy.
judy.blog@gmail.com says
It does bring me joy. Today Vince asked what was for lunch and I told him . . something from a jar. Love having whole meals where I open a few jars, heat up the food, then only have to stick the jars in the dishwasher and not wash pots and pans.
Joyce says
Vinegar? I use it in so many other things, but it can come in handy for canning…
judy.blog@gmail.com says
Lots of vinegar for canning. I wipe the tops of the jars, especially if there’s a chance there’s any oil in the jar contents, but vinegar is also used to add acidity to tomatoes and foods that are going to be water bath canned – just to be sure the acidity level is where it needs to be. Also, lots of vinegar is used in pickling.