I am not a pro canner. I can many items but I’m not one to spend the majority of my summer over a pressure canner and pectin. So I am truthfully asking for any helpful feedback in the comments from you die-hard’s out there.
On another post of mine, I had a reader ask me if I had a list of items that should or should not be canned. So this post is for you Rae. I hope everyone finds this quick reference helpful. I’m not so bold to suggest that it is completely comprehensive, but it will cover the majority of the basics that most people will be interested in canning.
Foods you can can at home
- Lemons
- Gooseberries
- Strawberries
- Cherries
- Peaches
- Plums
- Oranges
- Apples
- Blueberries
- Jam
- Apricots
- Raspberries
- Blackberries
- Grapefruit
- Pears
- Pineapple
- Some Tomatoes
- Carrots
- Beets
- Squash
- Peppers
- Mushrooms
- Sweet Potatoes
- Asparagus
- Pickled Cabbage
- Lima Beans
- Salmon
- Tuna
Foods You cannot can at home
- Homemade Mayonnaise
- Cheese
- Milk
- Butter
- Sour Cream
- Yogurt
- Homemade Pasta
- Wheat or Rice Added Soups (they will turn to mush)
- Broccoli
- Brussel Sprouts (not pickled)
- Cabbage (not pickled)
- Cauliflower (not pickled)
- Eggplant (not pickled)
- Olives
- Mashed Potatoes
- Artichokes
- Mashed Squash
- Mashed Pumpkin
- Avocados
- Mashed Bananas
- High Fat Meats
- Lettuce
- Onions
Lisa is a special needs teacher and a hugger. She always makes time for everyone and lightens up everybody’s lives with her presence. When she is not chasing her students around the yard, she finds time to write about what she truly loves, and you guessed it, its people and relationships.