nancyjane, canning is easy, especially fruit. It only takes a hot water bath. If you have a large stock pot that will hold quart sized jars and still allow you to have an inch of water over the lids of the jars, it's big enough. A rack can be a cake rack, a bunch of rings wired together, I used a dishtowel when I was young and poor and had nothing else, but you don't want the jars sitting directly on the bottom of the pot, they can break. A canner and rack is relatively inexpensive and I'd suggest it if you plan to do much canning, however.

Contact your local extension office and see if they have classes or videos. Find a video on YouTube. Buy a Ball Blue Book and follow the recipes. If you can follow a recipe for soup or cookies, you can follow a recipe for canning.

If you wanted to start canning salmon or meat or vegetable soup, that's a little trickier and needs a pressure canner, but fruit only requires that you decide whether you want it packed in juice or packed in syrup and how sweet you want that syrup to be. Fruit can even be canned in just water, but it doesn't taste as good and doesn't retain its' nice color.

Jam or jelly? Start easy and buy a package of Sure Jell. Instructions in the package.

Don't be afraid, especially with fruit. It's a high acid product and although it must be canned correctly to avoid spoilage, it's not going to contain botulism and kill someone, although a person could get sick if it were spoiled and eaten anyway.

A Ball Blue Book, canners, racks, jars and lifters are all available at your local "big box store" like WalMart, Meijer, Menards, many grocery and hardware stores.

If you have questions after you read the recipe, or encounter problems, come here, we'll always help!

Annie

This ? :-)

dcarch

(Sorry, getting ready for boring hectic Monday)

Definitely get the Ball Blue Book book for canning basics and recipes. For jams & jellies, however, I head to the old Joy of Cooking. Is it a sour cherry? I grow Evans/Bali and absolutely *LOVE* the cherry preserves from JoC! I only use pectins when absolutely necessary (like for hot pepper jelly) and the JoC recipes that I like/use don't require pectin and allow for using less sugar.

ETA: the JoC I use shows previous publication dates in 1971... so it's from the early 70s. I always thought it was much older than that. lol!

Just do it! Nobody taught me how to can and I just read some books and followed the instructions in the Ball Blue Book of Canning and another old Kerr one I had. But there are even videos online now. If you have questions, either post here or on the "Harvest" forum. That's the main food preservation discussion board.

You can can peaches in a low sugar syrup and you will be happy to have them in winter. You can also freeze peaches and cherries for winter smoothies, or in yogurt, etc. I don't like a lot of sweet stuff either, but a dollop of home made jam in some plain yogurt is way better and cheaper than the commercial flavored stuff. I never ate jam on my toast before, but after learning to can, I do eat it once and a while. The home canned stuff tastes so much fresher with more fruit "zing" than the store bought stuff. There are ways to make jams relatively low in sugar, such as freezer jams and even fruit spreads which are basically just concentrated mushed up fruit.

If you're strapped for cash, you can check out a whole bunch of canning books at the library, or go to the USDA's National Home Preservation Center Web site for free info and publication links. https://nchfp.uga.edu/

Many people, including me at first, are afraid to can because they are afraid that if they do it wrong they will poison themselves or their family. But think of it this way, the same can be said for ANY type of food preparation, cleaning supplies, lawn care, routine home maintenance, etc. You have all kinds of opportunities to injure or poison yourself every day. And yet you don't. Because you are a reasonably smart person and you follow directions. You read the safety precautions and follow them. So the same can be said of canning. It's no more difficult or risky than grilling a hamburger, which is equally problematic if not done properly.

Some people want to learn canning from personal interaction. That's how many used to learn canning, from mom or grandmom. I didn't have that opportunity so I had to read books. Same with cooking, I learned by reading. My grandmother's philosophy was "If you can read you can cook." and that's how my mom's learned and so did I. But if that's not you, you might call your local cooperative extension office, they might know of some local canning courses or classes going on in your area.

BTW, peaches and cherries, are some of the easiest things to preserve. We're not talking brain surgery! Oh, and I have several friends who are busy making cherry liqueur right now. You might like that. And then there's peach schnapps . . .

P.S. don't tell Annie but you can even boil the jars to seal in a pan without anything on the bottom. The big risk is they will crack or break from the jiggling they do when the water boils, plus it gets darn hot on the bottom of the pan. Glass jar breakage has only happened to me once, and that was because I cooled the jars too quickly. Hot glass, cold water = crack!

P.P.S. For some great lower sugar preserve recipes, check out the book, "Summer In A Jar" by Andrea Chessman. The peach maple preserves are fab! But caution, can in small jars because lower sugar preserves don't keep quite as long or as well once opened.

Think gifts... even though you may not be into jams/jellies... they are awesome in gift baskets for Christmas and birthdays. Also can turn them into savory sauces for bbq's and meats.

Start with the simple things like jam and pickled beets, peppers, etc. I didn't have anyone to teach me either but when I made blueberry jam the first time I couldn't believe how simple it was. I'm sure there are a lot of videos out there that show how. My county has a cannery where you can go and learn it but I've just never tried it out. I've used books and recipes online. I don't do anything that has to be pressure-canned though. I don't have a pressure cooker and I'm really not that interested in canning things like green beans. Buy a case of half-pint jars and lids and if you find you don't like it, use them to store bulk spices in, they work great for that.

Another recommendation to get the Ball Blue Book. Back when I learned to can that was my bible along with a VHS tape.

Thanks everyone! Cherries are long gone, but peaches are coming soon!

Canfan....gifts were my thought.

A couple of other thoughts. I had only one jar break in all my years canning, but I have burned myself a couple of times from the boiling water. When I first started out I was using salad tongs to lift the jars out of the boiling water bath. Sometimes they would slip back into the pot and the hot water would splash on me. So that gives you an idea of what a doofus I am and yet I can all the time and have lived to tell the tales . . .

I love peach salsa, and I think I have even seen a recipe for peach barbecue sauce. And yes, folks love home canned gifts, particularly if they drink, they like the liqueurs! They are dead easy but it's a time investment as they have to "cure." Throw in some lemon thyme, or lemon balm or lemon or cinnamon basil in your home canned peaches, or a stick of cinnamon and some ginger, and you've just made "spiced peaches" which are a great winter dessert base. Throw the canning liquid in with a bottle of drier wine, some lemon or lime flavored soda water or 7-Up and you've made Peachy Sangria, yum!

I remember making peach salsa. Probably the only canned product I really liked. That and hot pepper jelly.

As someone who has only done it a couple of times, but assisted many times while growing up, I'll say get into all the info so you know pretty much what you're doing, and keep referring back to the instructions, then just leap in and do it. This is a very learn by doing process.

I learned next to nothing from helping. Mainly: 1. Be careful not to break the sterilization. 2. Don't stop stirring and don't scorch that which is being canned. 3. Keep a strong focus when you're dealing with hot glass and boiling sugar (sugar doesn't slide off so burns worse). 4. Don't forget the labels with dates. 5. If you're not sure about #1, put your jars in the fridge.

dcarch- Maybe I can can can while I can!

Picked up jars, a jar puller and a rack for the bottom of the pot today, but they didn't have the ball book. I'll just walk down to the library tomorrow and see what they have.....or go online. Thanks for your help all!

I agree with Naturegirl and Lpink, the National Center for Home Food Preservation is a great resource, it's available on line and it's FREE. The Blue Book is available on line at Walmart and Amazon, I'm a little taken aback that the price went up to $15.00, last time I bought one they were $8.99!

L, I know you don't have to have something in the bottom of the pot, but I've broken more than one jar because they bounce around when they sit right on the bottom of the pot. I've lost more than one to thermal shock, but it was from putting a cooler jar into the hotter canner and I hear that "crack". (sigh) Doesn't happen often, but it happens.

I do make my jams without commercial pectin, but using Sure Jell is an easier way to start and some things, like hot pepper jellies or my Habanero Gold have to have a pectin as they do not have sufficient pectin to jell.

Happy Canning!

Annie

I don't can anything that requires pressure canning, so for years I've used a steam canner for tomatoes, pickles, jams and jellies. The steam canner requires much less water than a water bath canner. It's so much easier to use, easier to get jars in and out, much less water to deal with, keeps the kitchen cooler. And so much more practical if you're only canning a few jars at a time. A couple of years ago, canning experts did studies and confirmed that it is completely safe in terms of preservation safety.

Thanks naturegirl. I saved that site.

For water bath canning you can put a silicone hot pad at the bottom of the pot. I like than better than a folded up kitchen towel I used previously.

Pickled Peaches is something else you could try. They are on my list of things to make every year but I haven't yet.

if you are only doing 1 or 2 jars (I like to do small batch jam) then an asparagus pot works really well for water bath canning.

A quick trip to your local library should turn up at least one Ball Blue Book . . . for free! If they don't have it they can get it thru inter-library loan.

Here's a recipe for peach salsa. I wouldn't fuss with the cilantro, it's flavor washes out when cooked. Just at 1 tsp. of corriander or more to taste.

https://ballhomecanning.com/recipes/fire-roasted-tomato-peach-salsa/

Edited to add some more basic science. In addition to no hot jars and fast cooling, you also don't want to put cool jars into hot boiling water. Thermal shock is a thing with glass, even though canning jars are more resistant to it than some thinner jars. I broke my mom's gorgeous glass pitcher by putting too hot tea into it. That was a mess and lucky I didn't scald myself that time either!

I am pretty much self taught using the Ball Blue Book, the websites mentioned above and the patience of our Annie, the canning queen! She had more than one panic call from me and always took the time to help. I need to return that kindness, so please come here for help.

I agree with what everyone has already said. Just dive in and try. You could buy a canning book, or check it out of the library, and as for jars and whatnot... I often find canning jars ar thrift stores. Equipment too, sometimes. You could even spread the word to friends and family, and might end up with freebies! (It happens. Really.) As for cherries and peaches, you could can them simply as fruit, but here's another idea that might be a neat treat: pickled peaches! My mom used to make them and they were great! Unfortunately, she's gone now and I don't have her recipe... but I'd bet someone here does! She did them for gifts too and they were always well received. Have fun!

Aw, thanks, Peppi! I miss you, by the way.

Hugs to your Dad.

Annie

Pickled peaches! Who knew!

I'll walk down to the library tomorrow and see what I find!

I know I can find everything on-line, but I like to have a book in hand!

There are still people out there who can and probably would love to share their knowledge, besides it being more fun with two in the kitchen! Consider putting an ad for help in the local Marketplace, Nextdoor, or Facebook city groups. I've taught many people and about that I feel good!

I had a farmers market business selling my jam, jelly, pickles, chutney, etc. but had to get certified by the FDA for pickled stuff to sell as it is important to know how to prevent botulism. Sweetened or pickled are best using a water bath canner and it is not hard to do at all. I do not like pressure canning simply because 99% of veggies taste better when blanched and frozen with a whole lot less effort (and no one is allowed to sell pressure canned products anywhere in the US per the FDA).

Lucky you to have producing trees and enough to freeze and can! The critters have stripped all the peaches off my two trees and a neighbor's tree fell on and killed my plum. I'm still waiting to be able to get enough fruit from the yard to can.

Ball used to have the magazine-like book and now they have put out a couple of hard bound versions -- that could be the reason for the price increase. Look for used copies as well as new. You might get some helpful notes written in the margins. Check out any used bookstores in your area as well as used listings on Amazon and Ebay. I picked up several of my books as used. Some older books will not include instructions to sterilize jars or process in a hot water bath, but you get the best protection for safety and storage if you do -- and 5 minutes is enough for half pints of most jams, 10 minutes on pints. Tomato sauces double that, but once you learnt he process, it is really pretty easy.

Small Batch Preserving is also a great book for starting -- most of the recipes make 4-6 half pints or pints. Not a huge under taking and not to much to use or give away. if you want to try something different.

I do small batch canning in my pasta pot. The colander insert makes a perfect rack and you can either lift them all out at once (careful about dripping) or use the jar lifter (what I usually do). I have a large stockpot for big batches.

Make sure to pay attention to how much airspace to leave in each recipe, getting rid of air bubbles and carefully wiping rims (you have to get every trace of drips off the rim to get a perfect seal) and only hand tighten the rings. My husband was cranking them down tight -- air can't escape then and we had a number fail to seal. I suppose you could get broken jars too.

You will find that people (including you) who do do not like jams and jellies will love homemade ones. Fresh fruit and no junk means purer fruit flavor people really love.

lascatx, that's a good idea about the colander insert. I also have a basket that I use to blanch things and that would work too.

I also agree about buying used versions or going to the library. My library even has canning equipment you can check out, from canners to jar lifters, you just supply the jars and produce and you're good to go!

I also have the Joy of PIckling and Ball's Complete Book of Canning, as well as an old Farm Journal and something called "Blue Ribbon Recipes". I'm comfortable using those, because I can weed through and either update techniques or discard recipes as something I'm not willing to risk, but I wouldn't suggest that for anyone just starting out, I'd go with the NCHFP website, my local extension service or a reliable source like Ball/Jardin, the USDA, Joy of PIckling, Small Batch, all probably available at the library, on line or as a used book. The Ball Blue Book I saw at the grocery was the soft cover version and it was still nearly $20.00.

Another good source for jam recipes, although somewhat more involved is Mes Confitures, by Christine Ferber.

Annie

Thanks Iascatx for the tips, and Annie!

Sorry I'm late on this, but I agree with purchasing the Ball Blue Book and follow instructions. I taught myself how to can starting in 1967 this way while stationed at Kelly AFB. In San Antonio, TX. The house we rented had a fabulous peach tree and Damson plum tree. I still have and use most of the equipment I bought then. If you do have an Extention office that offers classes, it would be nice if you'll take them.

Madonna

Thanks Madonna, we are in a very ag area. I'm sure the extension offices will have something!

Nancyjane I was in my local Meijers Saturday looking for freezer tape. They had two whole aisles of canning supplies, including both the Ball Blue Book and a Mrs. Wages canning book and every canning gizmo imaginable plus all kinds of jars, and stuff for vacuum sealing and freezing. Everything EXCEPT freezer tape. I'll bet you can find similar stuff at some of your local big boxes or hardware or mart marts, if you have them.

Wow! We don't have Meijers here, but have found most things we need. As I said we live in Sonoma County, a very Ag area.

Went to the library and got the Ball book and one for dummies.

I like that "Dummies" book. I'd get it but I already have about 10 canning books plus some saved downloaded recipes, so I am having to restrain myself.

I haven't canned anything for 40+ years. So it's like new to me. I've run out of freezer space and have a huge peach and cherry tree, so it's time for a retirement "hobby"

That's why I can, running out of freezer space and we tend to fill that up with meats and breads on sale. Fruits freeze great, but can well also.

I found a GREAT video that gives you tips while also teaching you canning: https://dausel.co/J2j8ta 

DH, DS and I just canned 16 pints of peaches on Sunday afternoon. My second time canning peaches, and the first I did alone, and had a terrible time with them. This time it went very well. Better peaches! I am just learning to can.