Canning Video Survey: Input Needed!

Okay guys, so I’m super excited to announce that I’ll be filming a canning video in late May. Yay! (If you follow me on Facebook, this isn’t news to you). I’m having a problem though, and I’m hoping you can help me out with some advice.

In the film, I really want to demonstrate how to can a good variety of foods. Ambitious as I tend to be, I’ve made a huge list of things I’d love to show you how to can. Unfortunately, we only have a limited amount of time to film, and there’s no way I can fit in everything I want to do. I have to decide what to put in the DVD, and what to cut. Since you are my audience, I really need to hear what YOU want to see!

So how about it… what do you want me to show you how to can??

Here’s what I’m thinking so far…

  • Applesauce and Apple Jelly (from one batch of apples)
  • Pear halves
  • Grape Juice
  • Pie Filling (Apple or peach?)
  • Tomatoes (Hoping I can find some good ones this time of year!)
  • Tomato Sauce
  • Spaghetti Sauce (Maybe? Or maybe just the tomato sauce, which can be used as a base.)
  • Carrots
  • Green Beans (Again, hopefully I can find some!)
  • Dried Beans
  • Ground Beef
  • Beef Stew
  • Cubed Chicken
  • Chicken Broth

Anything else you’d like to see in particular?? I have no idea if I’ll be able to fit all of this into the two days of filming we’ll be doing. I’ll probably have to number them by priority, and just do as much as I can. I’m thinking I should have scheduled filming for mid-summer, when the harvests will be coming in! Oh well, I do really want to get this project completed asap.

Anyways, I’m anxious to hear your thoughts! Hopefully you can help me narrow it down!


About Kendra 1035 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.


    • Jordan,

      I have not. Dairy is one of those items on the ‘outlaw canning’ list, lol. There are those who have been doing it for years, with no problems, but the “experts” warn against it. So, unless I get desperate to put up dairy, I probably won’t do it myself.

  1. I’m with the majority, Meats and veggies. I haven’t used a pressure cooker in way too many years and would really like to learn how to preserve longer shelf life on meats and veggies. I’ve got the boiling method down ,just not how to use a pressure canner.

  2. My mom and I have canned many things, and were just talking about possibly trying grape juice this year. It would be wonderful if you could show us how.

  3. I’d love to see pear halves and pie filling. I’ve already been doing meats and beans, but the fruit is still new to me.

  4. The meats and stews interest me. I find they make me very nervous to try as my fears of botulism are higher in this arena. I really want to overcome that and learn to forge ahead.

  5. I’d like to see chicken pot pie filling, but most especially I’d like a how-to on using a pressure canner and how to get the pressure right and how to use it safely. 🙂


  6. Did anybody see the post over at hickory hollar farms on preserving store bought cheese? It was posted just a few days ago on April 22, 2013 so you won’t have far to scroll to find it. This is so simple that anyone can do it…even those afraid to can!

    There is a link to Katzcradul’s youtube video where she teaches the process (she is a favorite of mine!) She gets her cheese wax at and I got a chuckle when I went to the store’s site and looked at the instructions for waxing store bought cheese:

    “WAXING STORE BOUGHT CHEESES: Wow, wax is flying off the shelf here! Many people are trying to prepare for a different type of future….”

    And so they are.

  7. When cabbage is in season, it is abundant and inexpensive! I see different opinions on canning,it, (I always pressure can everything)never water bath,. Not interested in sauerkraut as we don’t like it. I guess I really want to know if it is safe to can. And thanks for all the nice ideas!

  8. Because I’m very new to canning and preserving my own food I agree with Susan. I’d love to see those topics covered. Thanks for a great place to go to find reliable information on so many topics.

  9. I am thinking back to when I started canning/preserving food. At that time, I would have benefited most from learning how to safely and attractively preserve food using various methods, as opposed to learning how to can specific fruits or vegetables.

    Because the methods for most fruits are very similar, I would love to see:

    — Using a water bath canner to can a fruit or fruit sauce
    — Using a water bath canner to can fruit pie filling

    Then I would like to see the various implements that make the prep for canning easier (stovetop juicer, Vittorio strainer, cherry pitters, etc). You might even include use of the 3 pint jar canning kit from Ball, which lets people canner small amounts using an ordinary stockpot.

    Then I would like to see:

    — Canning low acid foods safely, using a pressure canner
    — Canning low acid foods that contain multiple ingredients (how to determine time, based on several differently timed ingredients)
    — Safety rules for maintaining the two types of pressure canners
    — Safety rules for using foods canned using a pressure canner (15 minute boil time before use, for example).

    Again, implements that make the prep work faster or easier would be a nice addition, as well as tips on how to make sure all pieces of vegetables are cut to the same size and shape for even processing.

    Good luck! Wish I’d had a video to go by.

  10. Hi Kendra, This is something I have been trying to find some good info. on and have not had any success, sweet potato butter. The Amish make it over here in Hamptonville, but I have heard it is not safe to home can. One thing I always have abundance is sweet potatoes. If you find a good way to make sweet potato butter, I’ll bring you the sweet potatoes! Blessings Hope

    • Hope,

      You can make it and keep it in the fridge, but it is not considered to be safe to can. Due to being so dense, sweet potato butter and pumpkin butter (stuff like that) won’t be heated through to the core during the canning process, leaving a cold spot where bacteria can grow. Botulism is rare, so a lot of people think that just because they’ve never gotten sick and their grandmother never got sick that it must be safe. Unfortunately, this is a dangerous game of Russian Roulette, with potentially deadly consequences. If you do it, just keep it in the fridge 🙂

  11. Hi Kendra,

    I tend to be fairly well-versed in the basics: tomatoes, tomato sauce, peaches, apples, apricots, pickles, etc. More jams & jellies that you can shake a stick at. Have even done green beans, pinto beans, chicken broth, pumpkin & other hard squashes under pressure.

    I guess I’d like to see something a bit more intimidating–such as meats. Meals in a jar sound interesting, too.

    Good luck on your videos!


  12. Kendra I just wanted to say that I do appreciate all that you do and this is a wonderful project y’all are taking on.
    I completely agree with the posts about canning the more advanced items. My husband tries to go hunting every year and when he does get a deer we have quite a bit to freeze. Due to a recent power outage we had to endure back in Ohio where we were without power for several days it would have been awesome if I was better prepared and had some meat and pre-made meals in a jar not going to waste like the freezer food 🙁

    I would LOVE to see you can these:
    Dried beans
    Chili w/meat & beans
    Beef stew
    Veggie soup
    Lentil soup
    Beef/Venison (great for making quick BBQ sandwiches, etc.)
    Chicken (using white and dark) (great for chicken salad sandwiches, etc.
    Spaghetti sauce (I’ve made this before but I would love to try a new recipe)

    Can’t wait to see what you decide 🙂


  13. Pressure canning meats and beans. But if your audience are newbies then maybe something simple like tomatoes or apples.

  14. I would like beans, tomatoes, broth and meat. I do tomatoes now but for some reason 90% when I am done processing is water? what on earth am I doing wrong. I use a proper canner.

  15. Definitely would like to see meals in a jar or canning different meats. I don’t do much pressure canning, mostly water bath, so more tips for pressure canning would be appreciated.

  16. I love the meal in a jar option & am super excited for you with this new film!!! I look forward to seeing it when it’s completed & hope it goes really smoothly for you!

  17. Meals in a jar would be awesome, and things that would replace items you’d typically buy in the store (stewed tomatoes, salsa, spaghetti sauce, etc) I can’t wait!

    ~Taylor-Made Ranch~
    Wolfe City, Texas

  18. I would like to see canning in both raw and cooked versions. I personally would like to learn about canning all my veggies raw. Wouldn’t that help them not be so mushy? And meats or meals-in-a-jar. 🙂 Thanks, can’t wait to see it.

  19. I agree with the meats both chicken and ground beef also a soup or chili , most people have tried the basics like jelly and veggies but the meals in a jar or meats would be a huge hit.

  20. Kendra,

    My mom and I were having fun discussing which ones we would love help with and this is what we came up with.
    1. Beef stew: meal-in-a-jar, what could be better?!
    2. Cubed chicken (or any meat, really): something we’d love to learn, but are a little scared of
    3. Dried beans: I eat a LOT of beans and I’m growing my own for the first time this year
    4. Applesauce/jelly: We love getting 2-for-1
    5. Tomato sauce: Mine didn’t turn out very well last year!LOL

  21. Wow! What a great project! I am thinking the meals-in-a-jar, along with meats…and then the dried beans(?)–didn’t know you could do this!

    I have canned green beans, applesauce, pasta sauce, and strawberry jam. I’m fairly new to the canning world, but do feel comfortable with basic veggies. Hoping to have more out of the garden this year!

  22. Pie filling, spaghetti sauce, ground beef and beef stew! Most of us have already done the jam and jelly thing, but I would like to see things that provide more uses! I am really interested in soups, whole meals and things with pasta. Can you can things with pasta? Kind of like the Chef Boyardee ravioli? I would also like to see more tutorials on things like pepperoncini (the pickled one), oil packed peppers and/or tomatoes, and how to can salmon. Also, I would like (afterall) to see some jams and jellies, but ones made with stevia or honey.

  23. I’m not sure about your videoing schedule, but have you thought about doing two different videos–one for basics like jelly or tomato products and one for more experienced items like meat?

    If that’s not an option, I’d personally like to see the more complex things (meats & dried beans). I’ve not yet tried those.

  24. I would love to see the meats and broth. And possibly the spaghetti sauce. I have done basics like tomato sauce and a few vegetables, but would love to see some more in depth items. I would love to be able to make a big batch of chili and can it instead of freezing it. And a video would make me feel more confident than I currently do!

  25. I personally would be interested in the meats more than anything…and the jelly. Ive canned apple/pear sauce and honeyed grapefruit. I feel like I could handle plain veggies…but the more “complex” stuff is what I would love to see… perhaps a plain fruit in water bath canning…a plain veggie in pressure canned just to denote the difference..then perhaps a statement or list of what else can be canned using similar methods (ex carrots green beans etc are very similar in their canning methods minus time differences of course)..then more detail on the jelly and meats…please meats!

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