Yes, Y’all Can Can!

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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

Read More From Kitchen Basics.

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Reader Comments:

54321

My husband and I visited your restaurant several years ago and really enjoyed it! We are wishing good things for you and your family. James and Cheryl Huffman

By Cheryl Huffman on August 09, 2013

54321

You can find those Y'all Come back signs on Etsy. Search for Yall come back under Handmade goods.

By Les Rasmusson on February 07, 2012

54321

I love Paula and her kitchen! I also have an obsession with pots and pans that I got from my grandmother. Have looked all over the internet for the "yall come back" sign in paulas kitchen and have had no luck. Please help!!!

By Donna on October 10, 2011

54321

Hi Anita, That sign was actually a gift to Paula and we're unsure as to exactly where it came from!

By Jonathan Able on April 12, 2011

54321

would love to get a sign like in your kitchen for my daughter-ya'll come back- where can I get one?

By Anita on April 01, 2011

Hi there all people! Happy New Year and of course Merry Christmas time. I feel a tad overdue with the actual greetings sorry about it. Would like to commend the author of the actual web page with regards of the incredibly great work carried out. I will probably go to this web site much more frequently. I will be still in college and I ‘m very busy developing term papers. Sites like yours aid me obtain lots of handy tips on what I will write. I read plenty of data on line lest I
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On the whole, my sincere greetings to you and all the greatest.

Truly yours,

Josh

By SalmaErax on January 06, 2012

Hey there everyone! Happy New Yr as well as of course Merry Christmas time. I ‘m a tad overdue with the greetings i am sorry about this. Just want to commend the blogger of the actual website with relation of the extremely good work performed. I will come to this site much more regularly. I’m still in higher education and I am pre-occupied crafting term papers. Web pages such as yours support me find plenty of helpful ideas on things i will write. I go through a lot of info on line lest I
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In conclusion, my honest greetings to you and all the finest.

Genuinely yours,

Josh

By SalmaErax on January 06, 2012

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.

By Melissa Wade on October 19, 2010

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/

By Rebecka on August 04, 2010

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.

By Pat on July 18, 2010

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

By tina kemp (bradley) on July 13, 2010

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

By Joan Lange on July 12, 2010

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.

By Irene Puckette on July 10, 2010

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!

By Robin Lee on July 09, 2010

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.

By Leah R. Wedlock on July 08, 2010

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

Libbie Summers, Senior Food Editor for Paula Deen

By Libbie Summers on July 08, 2010

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

By Libbie Summers on July 08, 2010

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!

By Megan Schwitzing on July 08, 2010

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

By Sheila White on July 07, 2010

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

By Greg Kantner on July 07, 2010

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!

By Janice Carroll on July 07, 2010

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

By Joyce Leigh on July 07, 2010

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!)

By Robin Lee on July 07, 2010

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.

By randy Credeur on July 07, 2010

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

By Sue on July 06, 2010

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hi! wink i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above? thanks! wink sandra
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 9:37 am

Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 7:22 am

I WISH I COULD COOK. COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER? I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE. YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE. TAMMY LEVAN 19 SPENCER WAY KINGS PARK, NY 11754 HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 3:31 am

Hi Bubbles, You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 10:05 pm

Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition. Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 10:03 pm