Ideas, Thoughts And Observations On Home Canning
We’ve only two adults in the household these days (not counting pets of any age) and here’s a few ideas I use for ‘down sizing’ & trying to manage the food rotation. All just a few basic ideas, humble opinions, etc., that I’m happy to share with any & all that may be interested.
1. When I home can foods, I use MORE PINT JARS than quart jars simply because we are two and not four or more, right now. Exceptions most noteworthy being food products the two of us use a lot of, like tomatoes, tomato based sauces, salsa mixes, & quick pickled veggies, simply because our two, singular yet like-minded taste palates can eagerly consume a quart of any within a week or so. So, nothing goes to waste and most things that are well processed and if not used within a year can also remain ‘shelf safe’ for a much longer time.
For another food example, my husband & I could both eat green beans or green garden peas eight days a week (so I have canned both green beans and green peas in quart jars) but canned carrots, not so much. Not that there’s anything wrong with canned carrots, ha, ha, ha, – – – just not a ‘go to’ canned veggie for us! I mostly only need a smaller amount of carrots for certain soup, stew and casserole recipes. Therefore, carrots are assigned pint jars only, for now. Saves on food waste.
I’m also hoping to teach myself how to (properly & consistently) can preserves, jams & jellies – which I hear ??? isn’t as scary as I imagine – this summer. Since a) this will be an ‘experiment’ of sorts and b) we love such but don’t need or crave such every week, I’ll be starting out with even smaller, 1/2 pint (one cup), jars.
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