Passing by a beautiful produce display at a farmer’s market with a great price on it is hard for me to resist. But the first thought to pop into my mind as I walk by is, “What will I do with this?” I’m rarely out to by one or 2 pieces of produce, as long as it’s a great deal, I’m leaving with the whole box.
But in order to take home that whole box I have to be able to tell myself first what I plan on doing with it! Am I going to dry it? Will I need to use the pressure canner?
My favorite canning book hands down is Putting Food By. The Ball Blue Book of Canning is a good resource for beginning canners, however Putting Food By is a full reference book. You can look up just about anything to can and it will tell you how.
But instead of having to lug a book around with you to the market I have created for you this easy to use chart to tell you how to preserve various fruits and vegetables. You could also stick this on the fridge to have it handy. I also reccomend getting a copy of Putting Food By if you don’t already have one!
Quick Preservation Guide Printable
And if you are looking for canning recipes and step by step instructions, check out all the canning recipes I have posted!
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Kelly Tillotson says
August 22, 2012 at 10:12 amthanks! ill have to print one for my cabinet that has all my canning supplies! my profile picture matches! <3
Little House on the Prairie Living says
August 22, 2012 at 10:17 amKelly Tillotson, it does! I love that poster, I have it in my kitchen:)
Christy Kranig says
August 22, 2012 at 10:19 amLOVE the guide!!! Thank you!!! It is baffling at times trying to remember what’s best for what food! I’m just starting to can this year, for myself, I haven’t since my grandma passed away, and it finally feels good to do so. Starting slowly but this is a great help! Merissa do you have any input on “why” certain things are pressure canned and some are just hot water bath? What really is the difference?
Merissa says
August 22, 2012 at 10:23 amItems that are pressure canned are low acid (or alkaline, meaning over 4.6 ph level), versus items that are water bath canned are of an acid level of 4.6 or lower. The book I mentioned in this article (Putting Food By) has a great article and chart on acids.
Tracey Preston says
August 22, 2012 at 10:22 amThank you
Bonnie Cole says
August 22, 2012 at 10:46 amThank You!
Jennifer says
January 13, 2013 at 10:49 pmI do a lot of canning, and I know some foods can be water bath canned, but I still do them in my pressure canner. I’ve never read where there was anything wrong with that (except for juices due to the flavor change, but my baby likes my pressure canned apple juice, lol). Is there a problem with pressure canning everything? I just want the foods to be as safe as possible.
Thanks!
Merissa says
January 14, 2013 at 10:10 amI think there might be certain things that might get a little more “soggy” when pressure canned versus being water bath canned but I would think most things would be ok.