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by Jenny Gomes 1 Comment
This post will share the workbook that will help a beginning canner plan, prepare and preserve with confidence this canning season!
I was thinking the other morning, while I was at my local U-Pick berry patch with my kids, that you beginning canners, or those who have never canned at all but who are interested in learning, might not be ready to dive into a canning course. You might have read a blog post or two of mine, remember Grandma canning years ago, and what you REALLY might want is a helpful workbook that you could read on your phone, print off and keep in a cookbook or binder, at a low-commitment, super affordable price point so you could see if canning was right for you.
So I hustled home from the berry patch, and made Canning Essentials Workbook, just for you Wildflowers. It’s just $5, you can print it, or not, look at it on your phone or desktop computer, and use it to help you get started canning THIS SEASON. No more putting it off, Wildflowers. You totally can do this!
Here’s a peek inside!
In The Canning Essentials Workbook, there’s no warm and fuzzy stuff; it’s all super helpful guides that I created with the help of my printable-tastic friend Elisa of www.mealplanningblueprints.com (if you need help making printables for your online biz-hit her up. That’s why the Workbook isn’t a plain old doc. She’s amazing!).
The Canning Essentials Workbook is just 12 pages of straight value, written by an English teacher, designed to help you get started canning this season!
In The Canning Essentials Workbook, you will get the canning equipment checklists for BOTH water bath AND steam canning – how helpful will it be to have that checklist on your phone when you are at the store or shopping online? Very! You’re welcome, Wildflowers!
You’ll be able to refer to the season planner and pantry checklist so grab necessities like citric acid and 5% vinegar when you’re at the market- and not have to make a special trip later.
The Canning Essentials Workbook, also shares a great visual guide to the stove top- it SHOWS you where each pot should go, so you can SEE what your stove should look like. You’ll be set up for success the first time you can, and every time afterward! You DON’T want to be reaching over the water bath processing pot to stir your preserves if you don’t have to, right? This diagram will help!
Perhaps the most valuable page of all is the Acid & Canning guide that lists the pH values of all the fruits and veggies that you’d consider canning so you can make safe substitutions. Canning works partially because of acid. Foods inside of jars that we water bath or steam can are high in acid. That means you need to know if strawberries are just as acidic as cherries if you intend to swap them out, or if you can use lime juice instead of lemon. It also lists the pH of ingredients like honey, cocoa, and vinegar.
Have you heard about adjusting for elevation? There’s a great visual guide in The Canning Essentials Workbook that SHOWS you how to adjust your canning processing time for your elevation- wherever in the world you are canning!
I created a beautiful canning log that new and experienced canners alike will love. Because canning is a seasonal activity, it can be a whole year in between batches of salsa or applesauce. It can be really hard to remember which recipe you tried and loved, or didn’t love, how many jars the recipe yielded, and if you want to make that recipe again. This is the problem that the canning log will solve for you. Write away, Wildflowers, and keep track of canning from season to season!
Wildflowers, if you have been wondering about canning and wanted a way to get your feet wet, this is the way to learn! Get the Canning Essentials Workbook here!
Not sure what kind of canner you are or will become? Take the Canning Personalities Quiz!
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Jo Murphey saysGreat idea! Personally, I’ve been preserving my own food for over 40 years. So not much use to me on our homestead. I’ve loved some of your recipes so I followed you via Bloglovin”.
The following is not a spam. This is an FYI thing. I went through several composition books a year trying to keep track of all my preserved goods. The following information was kept in my books: How much in weight did I can of what vegetable to last until next growing season. What I hated or didn’t use as often as I thought, as well as what I preserved. By the next year, it was scribbled through and rewritten umpteen times. Then trying to find that info was a nightmare. Think of it as worse than going through a box of receipts at tax time.
If you are heavy into canning and preserving ( like I have for decades)my roommate wrote an inventory program called Food Master List. It keeps a rotating inventory list of what you have in your pantry, freezer (and where/which one), and includes dehydrated foods and staples. It also has a note section to keep track of recipes, what you liked and didn’t like (do or not so again). As you use jars or goods, just subtract it from your total. In an instant you can check your inventory, what you need more of and what you do not. If you run short of a year, you simply make a note when you ran out of what so next time you can plan accordingly.
It is a Java based/PC program. We’ve got all three inventories available for $25.00 as an introductory price. You can also print your lists in case you want to do a physical inventory or keep a neat copy in a notebook. It simplifies the whole process immensely. She is currently working on a gardening program and one for livestock too.
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