Thursday, July 28, 2011


2011 is going to be the year when we have a bumper crop of tomatoes. Our garden is overflowing with tomatoes right now.  Last night I canned half a dozen pints of tomatoes that were ready to be canned, and I have more waiting in the wings, ready to be canned as soon as they reach the ripeness stage. 

The best place to learn about canning is from the Ball Blue Book of Canning, which is an excellent resource for outlining the steps for processing food at home. It is filled with all the information you need to start home canning, as well as several recipes, and is a worthwhile investment

This year I was blessed with several canning jars from one of my friends who has been cleaning out her mother’s home this year. So far she has given me 15 pint jars, 2 jelly jars, and 1 quart jar. She has also offered me more jars in the future. 

Last year I put up a batch of peach preserves that went over very well, and of course I put more tomatoes up last year. This year I want to try making salsa, and this would be a good year for that considering all the tomatoes we have coming. Canning is one of those hobbies that makes good sense. Not only am I putting food up for storage that will help my family financially down the road, but it gives me a good feeling when I stand back at look at the jars filled with food. Knowing that I have the skills needed to preserve food in this manner gives me a very good feeling.

If you would like to learn more about home canning and preservation, The National Center for Home Food Preservation has a free, self-paced, online course available at this link:  

Also, if you are interested the Ball canning jar company has a message board dedicated to home canning. Here is a link:   

Are you busy looking well to the ways of your household? What are you busy canning this summer?

“Use it up, wear it out, make it do, do without”


  1. I agree about looking at shelves full of home canned goods. : ) Leaves me with a secure feeling.

  2. I have so enjoyed canning since I've learned. I was lucky enough to get a pressure canner and a lot of jars from a friend who doesn't can any longer--so I can do pickles, salsa, tomatoes AND I can do stocks, vegetables and beans, and soups. I canned a lot of tomatoes last year--they really do taste much better than the canned tomatoes you get in the store.


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