Canning tips and resources
You want to try your hand at canning, but don’t know where to begin. There are many resources in our area and at your fingertips to help you take that first step. It may seem intimidating at first, but it’s incredibly rewarding.
Websites and blogs
Ball, the premier name in canning and preserving, offers recipes, product information, and discussion boards for sharing triumphs and failures. They even have video tutorials for step-by-step instruction.
Food in Jars
Food writer and canning teacher, Marisa McClellan, shares her preserving prowess through her blog with a fun and practical voice. The cookbook author and jarring maven delivers straightforward recipes and advice, in addition to providing useful reviews of kitchen tools and equipment.
Here’s a hip spot to get recipes and techniques, learn about tools of the trade, and swap information. The blog portion of the site curates helpful videos regularly, and their content comes from registered users of the site—mostly regular folks, trying their hand at canning, like you and me.
The National Center for Home Food Preservation
This is your no-nonsense source for current research-based recommendations for most methods of home food preservation. This comprehensive site breaks down the “how to” of canning, freezing, drying, curing and smoking, fermenting, pickling, jamming, and storing.
10205 Main St., Clarence
Located in Clarence, The Podge’s treasure chest of kitchen items has been around for over 25 years. Their knowledgeable staff will ensure you get the canning gadgets and cookware you need.
This kitchen appliance and equipment maker has a great offering. Under “cookware,” check out their home canning kit with all the essentials you’ll need to get started. It’s a handy all-in-one toolkit.
Under “kitchen,” check out the canning and preserving section for all the basics you’ll need. From cookers to jars and lids, mixes to books, you’ll have plenty to work with.
The Elmwood Village’s Lexington Co-operative Market offers classes at Artisan Kitchens and Baths throughout canning season.
- Tomatoes: Tuesday, 9/9
- Corn Salsa: Monday, 9/15
- Pear Ginger Marmalade: Thursday, 9/25
- Hot Pepper Jelly: Wednesday, 10/8
- Concord Grape Jam: Thursday, 10/16
Classes are held from 6:00-8:00 p.m., and hosted at Artisan Kitchens & Bath, located at 200 Amherst St., Buffalo. Preregistration is required, with sign up available online or in store.
Other organizations that have offered canning classes in the past include the cooking school within Wegmans on Sheridan Drive in Amherst (wegmans.com) and Delish Cooking School and Pastry Shop (delishblackrock.com). At press time their class schedules were unavailable, but visit their websites for a current list of program offerings.
- “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine
- “Southern Living Little Jars, Big Flavors: Small-batch jams, jellies, pickles, and preserves from the South’s most trusted kitchen” by Editors of Southern Living Magazine
- “Food in Jars: Preserving in Small Batches Year-Round” by Marisa McClellan
- “Preserving by the Pint: Quick Seasonal Canning for Small Spaces” by Marisa McClellan
- “The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World” by Sandor Ellix Katz
- “The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas” by Jennifer McGruther
- “Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond” by Karen Solomon
- “The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market” by Linda Ziedrich
- “Put ’em Up! Paperback” Sherri Brooks Vinton