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Yes, Y'all Can Can!

Yes, Y'all Can Can!

Preserving Summer

by Paula Deen

Anybody who says you can’t bottle up sunshine and save it for a winter’s day hasn’t tasted my canned tomatoes. You see, now is the best time to preserve summer fruits and veggies for later. You won’t spend an arm and a leg for the cream of the crop at the grocery store because fresh fruits and vegetables are at their cheapest. And if you have a garden, your crop is likely to start overflowing, which is why I want to share a few tips with y’all about canning. Canning 101 will teach you everything you need to know about canning and preserving, especially when it comes to those plump, juicy tomatoes. This time of year I eat ‘em like apples. Tasteless winter tomatoes don’t hold a candle to the summertime ones that I call “elbow lickers”—when I sink my teeth into ‘em, the juices run straight down my arm.

It would be like going back on my raisin’ if I didn’t can. I remember my Aunt Peggy making homemade pickles and serving them at every meal. They tasted as fresh as the day she canned them, and us kids would see how many we could stuff into our mouths before she noticed. Sometimes she’d get mad, saying how much work went into making ‘em. She’d slave over huge pots of boiling water for days and days. It was hot enough to peel house paint in that little kitchen. Come wintertime, we were sure glad she did.

But I’m here to tell y’all that canning doesn’t have to be hard. In fact, once you get the hang of it, it’s as easy as pie. Right now I’m in the middle of making jams and jellies for my niece Corrie’s wedding in November—the perfect gift with just the right touch of home.

I want to bring the lost art of canning back so that families can keep on it for generations. And I’m happy to do my part by sharing what I know with y’all here on the site, including a bunch of delicious, easy recipes like Strawberry-Apricot Preserves and Blueberry Lemon Preserves. And if you’re still hungry for more, be sure to check out the July/August issue of Cooking with Paula Deen where we’re running a big piece on canning and preserving with 12 more recipes that I know you’ll be dying to try.

And if you’re still hungry for more, be sure to check out the July/August issue of Cooking with Paula Deen where we’re running a big piece on canning and preserving with 12 more recipes that I know you’ll be dying to try like:

Canned Tomatoes
Strawberry Balsamic Jam
Blackberry Jam
Raspberry Fig Preserves
Suzie’s Peach Pickles
Green Tomato Chutney
Strawberry-Apricot Preserves
Blueberry Lemon Preserves

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Reader Comments:

 

It is un"canny” that y’all posted on this topic this week.  I am spending the day off moving all my canned goods into my new kitchen and pantry today.  I can’t believe I have so much left from what we put up last year.  When I say “we”, I mean my momma and me. 

The fact of the matter is, she’s coming here next week to Tampa from Ohio so I can take her to Savannah for her Birthday on the 16th.  The only thing she wants is to eat at The Lady and Sons.  We’re hoping for a Paula siting, or at least take her picture outside Paulas house like I did last year.

Then we’re off to Ohio to do some canning of our own.  It is such a great feeling to put up all the goodies she grows in her own garden.  And know that that summer time taste will get us through the fall and winter months.  So much more tasty and healthy than what you can buy in stores.

I’ll post pictures and possibly videos of our canning and trip to Savannah on my cooking website gregkantner.com for y’all to see if you like.

For those of you worried about the cost and the time in canning(or as we say “putting up”) your own veggies and fruits and jellies, DON’T be.  After the initial cost of the jars which you use over and over for years, it is only the time you spend.  And believe me, the time spent in the kitchen doing this with my momma is some of the best memories I will ever have.  And every time you open one of your jars of home grown goodness, it will take you back to those memories.

Thanks again for all the great tips and ideas, I look forward to Mondays to see what new things I will learn, or what memories y’all bring back to me.

Greg Kantner of Tampa Florida on July 05, 2010 10:35 AM

HI PAULA   HAPPY SUMMER   ISN’T IT AMAZING HOW HARD OUR AUNTS AND GRANDMOTHES WORKED BACK THEN. THOSE JAMS AND JELLIES SOUND GREAT.  I ALWAYS LIKE TO TRY DIFFERENT FLAVORS.  ALSO MY FAVORITE VEGIE IS TOMATOES.  I THINK OF YOU WHEN I HAVE A TOMOTOES SAND. JUST WITH MAYO AND GOOD OLD SOFT WHITE BREAD. YUM O KEEP WRITING GREAT ARTICLES…....

MARGARET AIKENS of SOMERSWORTH, NH on July 06, 2010 07:49 AM

My kids and I made 40 jars of Plum Jam this past week. It’s a great way to spend time with the kids -particularly if they can’t wait to eat what you’re makin’!!

Sylvia Jalomo of Fresno, Ca on July 06, 2010 09:59 AM

We put up 60 quarts of tomatoes and some salsa. Did you know you can oven seal them?

http://homesteadblogger.com/mimosalane

Loretta of North Florida on July 06, 2010 10:05 AM

What is the best way to put up green peppers in the frezzer ? And what is chuthney?????

Nancy Boggs of Marmaduke Arkansas on July 06, 2010 10:13 AM

When I was a kid I used to complain about having to help my Mom in the kitchen when she was “puttin’ up jam” but here I am years later gathering up the recipes she used (from my Gram & Great-Gram) so that I can do the same for my own family. I think canning is not only a wonderful way to keep stocked with fresh, natural foods during the winter but it’s a flavorful way to “can” some love and pass it around. Thank you for this article and the recipes! Love you Paula!!

Betty Rank of southern New Jersey on July 06, 2010 10:21 AM

Good Morning, Last year was the first time I actually canned anything. I had a Kidney disease and I’m waiting for a transplant.
The flowers smell prettier and the tomato’s somehow got much better tasting, exspecility throughout the year thanks to canning.

Mickey Gilbertson of United States on July 06, 2010 10:28 AM

I am 40 yrs old and last year was the first year I had ever canned.  I asked my Mamaw about canning kraut, mixed pickles, pickled corn, beans, etc.  You name, I canned it!  Let me tell you, it was great.  Everything is gone but the kraut and I still have a few jars of it.  Opening up those jars this past winter was like opening a can of my childhood and my Mamaw said she was so proud that she taught one of her grandkids to can.  Thanks Paula for your great articles.

Kathy of Kentucky on July 06, 2010 10:35 AM

I am very concerned about the oven canning method everyone. Oven-canning is extremely hazardous. The oven canning method involves placing jars in an oven and heating. In oven canning, product temperatures never exceed the boiling point because the jars are not covered. It is, therefore, not safe to use for low-acid products (e.g. meats, most vegetables) which require temperatures higher than 212 F.  Because this process fails to destroy the spores of Clostridium botulinum, it can cause the food to become toxic during storage. Also, canning jars are not designed for intense dry heat and may explode resulting in serious cuts or burns.

I have known people who have tried this method and had a few jars ok, and others that were contaminated.  Its just not worth the chance on anyone getting sick or dying from the tomatoes getting botulism.  Of course this is only my opinion, so please use your own best judgement.

Here is a link to the National Center for Home Food Preservation in which they address this very issue. http://www.uga.edu/nchfp/tips/summer/home_preserv_tomatoes.html

Greg Kantner of Tampa Florida on July 06, 2010 10:38 AM

Hey Paula, have you ever made Tomato preserves?  Yellow tomatoes, sugar, stick cinnamon and lemon slices all cooked down to a sweet sticky goodness.  Yummy!

Janice Krycka of Three Oaks, MI on July 06, 2010 10:54 AM

hey paula i really enjoy your shows try not miss any.do you are any of your readers know how to put up sweet banana peppers we all ways have a lot in our garden, and i hate to see them go to waste. thankyou so much brenda in hahira ga.

brenda hawke of hahira ga on July 06, 2010 11:11 AM

Hi Paula, I have been canning for several years now and just this morning I was called Paula Deen, cause we both like to can. I shredded enough cabbage yesterday to fill 2 crocks to make kraut. Love your article and your show.

Lynn Syler of Winchester, Tennessee on July 06, 2010 11:14 AM

Thanks for all your advice.  I wonder if you have any green bean secrets.  I cannot get my green beans to taste like my Grandmother’s.  Unfortunately, she is no longer with us, and I never got her secret tips on canning!  How do you ya’ll can green beans?  Thanks!

Jo-Rita Clayton of Kingsport TN on July 06, 2010 11:43 AM

Hi,paula,,I love your show me and my husband see it everyday..I love the things u cook and make people laugh…i always laught went u are on..thanks again,,love Olga

OLGA GONZALEZ of phildelphia,pa 19111 on July 06, 2010 12:46 PM

Hello Everyone! Paula is so very excited that you are all as happy about canning as she is. I asked her just this morning about the oven canning method as I do not use this method. She, also, does not use that method and only felt comfortable giving advice on the water bath method she has been doing since she was a child. We are both very happy that this thread of comments can give useful information and links for Paula’s readers. Happy Canning!
Libbie Summers, Senior Food Editor for Paula Deen

Libbie Summers on July 06, 2010 01:10 PM

Hey Paula,
About 3 years ago I purchased a starter kit for canning, but have never used it because I am afraid of doing something wrong and having spoiled food. This article makes me think I can actually do it and I plan on giving it a try. I like your idea of breaking down the steps. Thanks so much.

Virginia Ferrari of Tehachapi, California on July 06, 2010 02:29 PM

Hi Paula,
You are such an inspiration to me. I just graduated Culinary School, at the ripe age of 46, and always tell people you are my role model!
My son lives in Taccoa, GA and has a huge garden, he is always calling me for canning advice. He planted too many zuc’s. I sent him a bread recipe, but he needs more ideas. Do you have any simple recepes that a 28 year-old guy could do? I appreciate any help, thanks.

Angee Cox of Columbus, OH on July 06, 2010 02:53 PM

Paula when I was growin up in Tenn. my MawMaw would can and freeze fruit & veggies all spring and summer.  Today I am MawMaw and do the same with my grandkid.  My question is my MawMaw would make fig preserves but the receipt was never saved.  Can you help this southern girl with just plan old fig preserves?  I’ve been in the north now for 4 years and love being able to bring the southern twang back to my ears by watching your show.  Thanks for being a good ol’southern girl.  Beverly

BEVERLY of MOUNT HOREB, WI BY WAY OF MEMPHIS, TENN on July 06, 2010 04:10 PM

Hi Paula,
What ever happened to Paula’s Party? I love that show and watched it every week.Also love your daily show and yes butter is good for the soul

Diane Calovi of Pa. on July 06, 2010 04:13 PM

Attention everyone! DO NOT USE OVEN METHOD FOR CANNING!!  Water bath canning(for tomatoes, pickles and other acidic foods) and pressure canning (for beans, corn and other non-acidic foods) are the only methods to use. The Ball Blue Book of preserving is an excellent resource for canning, including recipes.

Mary Anne of Tennessee on July 06, 2010 04:56 PM

I can every year.
love it I have been doing it 40 years.
with my grandma mom aunt and now my son and grandson.
I am a Ohio/KY/Wis.girl
love to watch your show.
susie

susan of Lake Mills Wisconsin on July 06, 2010 06:31 PM

I just got done canning raspberrry perserves and can’t wait to taste it in the morning for breakfast..will be so good….

Bobbi Frank of Jacksonville Florida on July 06, 2010 06:48 PM

Paula,  I am anxious to make your Peach Honey Jam that was featured in your magazine.  My sister - with Mom’s direction - just canned 14 jars of green beans.  She was very excited.  I love the traditions that families pass from one family member to another.  My aunt finally shared my grandmother’s potato salad recipe. Now if I can only get her crabcake recipe!

Judi of Virginia on July 06, 2010 08:00 PM

Hi Paula as you can see my name is Paula too I can,t tell you how much I just love you I have canned for years I am 58 and always cooked in restraunts and home I get such joy out of you and your great laugh I have had a rather rough life but thank God I had a good mother and I had to start cooking when I was 11 to feed my siblings no one taught me I had to teach myself I had 4 sisters and one brother I have alot of your books and magazines I would love to meet you someday I have 4 grown children and 8 grandchildren and my first great grandson I have a huge garden and can every year .

Paula Adkins of Mishawaka,IN on July 06, 2010 08:07 PM

Paula,

I am so happy you are sharing to joy and skills of canning with your readers!  This is something I learned from my mother and grandmother, and just makes sense!  Buy locally and preserve for the winter.  You save money, help save the planet, and OMG…you get to eat all that wonderful goodness in the winter when there is nothing good in the stores, and certainly not in season locally.  Good on ya, girl!!

Alaskan Dragonfly of Alaska on July 06, 2010 09:29 PM

I made 51 jars of pomegranate jelly last year. I pick my tree the first week of Nov. Everyone cant wait to get a jar.I make the jelly every year.grin

Sue of Las Vegas on July 06, 2010 09:55 PM

ms paula i didnt read the recipe but my wife told me if i want to stay married i have to bring her to eat tin your restraunt in savvannah. NO JOKEWHENS A GOOD TIME AND WHAT CAN I EXSPECT. PLEASE ANSWER ME. YOU NO SOME CAJUNS ARE HARD TO PLEASE TO EAT BUT SHES ONLY HALF DONT TELL HER.

randy Credeur of lake charles,louisiana on July 07, 2010 02:08 AM

Hi Paula
When we came down for your Spring Evening with Paula Deen, we got some strawberry-peach jam from the farmers market near downtown.  I would love to make this at home as we are getting yummy first peaches in now. Idf you or any of your readers have a good recipe I would really appreciate it! My mom canned all kinds of fruit and veggies for years and I had gotten away from it while living in Florida.  I am planning on doing tomatoes,pickles,and jellies this year.
It was great meeting you and sharing in the opportunity to give to Bethesda. (BTW, my pinkie toe survived the evening without mishap!)

Robin Lee of Lewistown, Missouri on July 07, 2010 11:14 AM

Lived 13 good years in MO, learned to can. The Ball book is old, but it is good. Just made mint jelly, little drippy, but oh so good. Paula, any chance of a canning episode? and if so, when

Joyce Leigh of Long Island, NY,United States on July 07, 2010 05:22 PM

Hey Paula, I am currently trying to survive the heat wave and hoping for cooler weather this next week to can and freeze.. Corn is a big freezer job for my family.. But I hope to get my Aunt Liz’s chow chow recipe and try it this year..
My mom was big on canning mixed vegeeies for soup in the winter.. Just add meat of your choice and some sourdough bread from the oven!!  YUM!

Janice Carroll of Cleveland, TN on July 07, 2010 07:32 PM

Robin, here is a recipe for Old Fashioned Peach preserves…its wonderful.

Ingredients:
1/2 teaspoon ascorbic acid
1 quart water
7 large peaches, peeled, pitted and chopped
5 cups sugar
1/4 cup lemon juice
3/4 teaspoon almond extract

Directions:

Prepare an acid bath by adding the ascorbic acid to the water. Dip the peaches in the acid bath and then drain well.

Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar. Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer.

Stir in almond extract. Remove from heat and skim foam, if there is any with a metal spoon. Ladle into sterile jars, allowing 1/4 inch headspace. Cap and seal.

Process 10 minutes in a boiling water bath canner.

I hope you enjoy

Greg Kantner of Tampa Florida on July 07, 2010 07:49 PM

Anyone have a recipe for wild plum butter? my friend and I made over 60 pints of jelly today but would like some plum butter but have failed to find one on the internet. thanks for your help

Sheila White of Vernon, Texas on July 07, 2010 11:17 PM

This is a great motivator!  My mom-in-law gave me a gigantic canning pot for my birthday recently.  The Kentucky Wonder green beans I’ve been trying to grow out here are not fairing well. So, now I’ll have some ideas to look forward to do with it.  Perfect timing.  Your ideas of preserving traditions like this will certainly live on with my little Mackenzie(5).  Thank you!

Sheila, I found this one http://www.cooks.com/rec/view/0,1630,147174-236194,00.html and thank you for that idea, my husband bought a 4 lb bag of plums and now I know what to do with them!

Megan Schwitzing of Yuma, AZ on July 08, 2010 04:41 PM

Greg, The recipe for Peach Preserves sounds fantastic. I love the idea of the almond extract! We’ll definitely put that on the schedule to test in the Paula Deen Test Kitchen!
Libbie Summers, Senior Food Editor for Paula Deen

Libbie Summers on July 08, 2010 05:55 PM

Sue of Las Vegas, What do you put in your pomegranate jelly?

Libbie Summers, Senior Food Editor for Paula Deen

Libbie Summers on July 08, 2010 05:57 PM

I love to freeze and can veggies in summer from our raised bed gardens, can’t have a large garden, in my 1/2 acre lot w/ our house on it as well, but the back yard is full of beds, along with a courtyard. I have 3 kids and 8 grands, my husband 5 daughters , and 13 grands, so there is always a lot of people wanted our canned and frozen veggies. We are both retired. I love Paula Deen. We went to Savannah in June, and the lady and sons rest. Good country cooking.

Leah R. Wedlock of Louisiana on July 08, 2010 10:45 PM

Greg, Thank you for the peach preserve recipe.  It sounds delicious, and anything with almond extract just tastes so much better in my book! I can’t wait to try it!

Robin Lee of Lewistown, Missouri on July 09, 2010 09:49 PM

I AGREE!! !DON’T CAN IN THE OVEN!!!!!!! IT IS DANGERS!!!!! THE BEST THING TO DO IS GO TO THE BALL CANNING BOOK. IT WILL TELL YOU EVERTHING YOU NEED TO KNOW ABOUT CANNING. I KNOW, AS IV’E BEEN CANING FOR OVER 60 YEARS. AND I’M STILL CANNING. I JUST CANNED SOME DILL RELISH. DELIOUS. LOVE YOU PAULA.    IRENE P.

Irene Puckette of Hodgen, Ok on July 10, 2010 11:17 AM

Hi Paula!
I saw your show on Saturday, July 10th and would like to have the receipe for the lucious casserole that you made with French Toast Slices, Deli Ham, and cheese.  It was layered and looked easy and simply delicious.  I have tried to find the recipe and can’t.  I assume it is under egg dishes or casseroles.  Please reply!

Joan

Joan Lange of La Grange Park, Illinois on July 12, 2010 04:40 PM

PAULA I AM A BIG FAN JUST TO SAY YOU GIVE ME JOY WATCHING YOU AND ALL YOUR FAMILY TOGETHER A TRUE INSPIRATION I TRY NOT TO MISS BUT I WAS AT THE STORE ON THE SECOND OF JULY WITH MY MOM FINDING NEW THINGS TO COOK AND SHE FELL ON A BIG CRACK ON THE SIDEWALK AT THE STORE AND BROKE HER HIP AND HAD SURGEORY NEVER WOKE UP IN A COMA NOW IT IS SCARY I NEED A PRAY LINE FROM YAHS WARM HEARTS OUT THERE I WENT TO SAVANAH AND ATE AT YOUR RESTAURANT WAS SO HOPING YOU WOULD BE THERE BUT IT WAS WONDERFUL YOU HAVE GOODLOOKING SONS I HAVE A GOOD LOOKING SON TOO IN THE NAVY SUPPOSE TO COME HERE THE END OF THIS MONTH I HOPE MY MOM HOLDS ON I AM ALONE NOW AND SADDENED THANKYOU FOR THE LOVE AND LAUGHS AND GOOD COOKING YOU GIVE OUT I WISHH I COULD MEET YOU ONE DAY THANKYOU FROM TINA KEMP IN WICHITAFALLS TEXAS

tina kemp (bradley) of wichita falls, TX on July 13, 2010 02:17 PM

I have been canning the tomato’s in the oven method for at least 10 -15 years and never had a problem, never a bad batch. I can my green beans the water bath, a friend gave me the tomato oven method and think it works great in my opinion.

Pat of Cincinnati on July 18, 2010 10:54 PM

Hi Paula,

I was so excited to see your canning instruction and recipes in Kitchen Basics today.

Canning is near and dear to my heart!  I learned how to can from my mother and have been canning in my own kitchen for many years. 

Some of my best memories were made in Moms kitchen, watching and helping her put up jars and jars of fresh fruits and vegetables. 

I’ve just recently started a blog featuring canning instruction and the stories from my childhood that bring back many heart warming memories of cooking and canning with Mom.

You’ve brought the comfort of “Home” into the lives of so many people with your cooking expertise and beautiful smile.  Thank you for your dedication and graceful contribution to my life.  I can’t wait to explore your Kitchen Basics and the rest of your site. 

Best Regards,
Rebecka
http://athomewithrebecka.blogspot.com/#/news/

Rebecka of Colorado on August 04, 2010 11:49 AM

Paula:
I am trying to find a recipe for cooking pumpkin. Is it best to bake it or boil? I have 4 cooking pumpkins and don’t want them to go bad. I love your show I have been to Savannah twice and always make it a point to visit your restaurant.

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