I knew we had plenty of home canned goods in the cupboard and I could go weeks without buying anything at the store except fresh milk. That my friend’s is pretty amazing.
For our family of 4 to go out to eat, we typically spend around $40 for a full meal. Even if we only eat out 3 times a month, that’s $120, times a full year= $1,440
When we go out to eat, trying to find a restaurant that serves totally from scratch cooking where they use no processed ingredients, chemicals or GMO’s is pretty much unheard of. Which means we’re not eating as healthy as I’d like, plus we’re spending gas and time on the road. (That just tends to happen when you live a full hour away from the closest stop light and large grocery stores)
With home canned food, even on busy nights, I can open a few jars from the pantry, heat it, and have a delicious meal made completely from scratch (and many times by the items we’ve grown here on our homestead) and served to my family in just 10 minutes.
I don’t know about you, but when I go grocery shopping, the prices seem to always be on the rise. I have a hard time finding any canned food in glass jars, and when I do find items that don’t contain questionable ingredients, they always cost more.
For just about $.25 a jar (when I’ve grown the ingredients myself) I’m able to put up jars of organic tomato sauce, salsa, green beans, apple sauce, and jelly. I easily put up 150 jars of just these items alone. If I purchased these in the store I’d be paying close to $400 for just these items alone, which saves us $362.50 by canning it at home.
We put up close to 400 jars of food a year, which easily saves us at least $100 or more a month off our grocery bill.
I’ve seen other canning courses online, but they only offer 4 to 5 lessons, and many don’t cover pressure canning at all. Which means you have to buy their other canning courses separately.
With 28 lessons, recipes, charts, tutorials, and guidelines, we cover everything from how to test your jams, jellies, and fruit butters to know they’re set without store bought pectin, how to can your own meats, broths, vegetables, pickles, salsa, and sauces, plus more.
That’s a complete savings of $2,640 for just $147 or just $12.25 a month.
*These savings are based on our family and what we normally spend, your savings could be less or more, this is not a guarantee.
I personally jump into the Facebook group every day and answer recipe questions, alter recipes for safety, and support.
Howdy! I’m Melissa, I’m a wife, mom of 2, full on homesteader, pharmacy tech by day and pioneer expert by night…. err, morning, and waking hours, too.
When my daughter was just an infant, I had to have my upper stomach and esophagus biopsied. Thankfully, it came back clear, but that was enough to make me get serious about what was in the foods we were eating and what I was putting into my body.
Cutting out processed foods and replacing them with more home grown and home canned items became high on my list. Some things I just couldn’t find versions in the store that didn’t have high fructose corn syrup, food dye, or questionable preservatives.
And if I did find them, they carried a higher price tag.
Like so many generations before us, I returned to the traditional ways of cooking and putting up food.
Not everything is safe to can at home. There are numerous recipes and down right dangerous procedures floating around.
You absolutely must know which foods can be canned at home and what method is safe to use. This is not the place to be a rebel (other areas of life, yes, but not in canning, ‘kay?)
When I first started canning I had no idea that botulism was a form of food poison found in home canned food that could be fatal. That scared me and I wanted to make sure I fully understood how it worked and how to avoid it.
As a blogger, author of a book with canning recipes, The Made-from-Scratch Life, and a mom who didn’t want to take any chances with her families health, I set out to learn everything about the science of canning and how to stay safe.
I spent literally hours and weeks of research reading updated safety information, new copies of canning books and procedures, the FDA’s website for home food preservation, extension offices, and any other reliable source I could get my hands.
I learned where many people make mistakes and the things we absolutely must do in order to be safe, and where or how we can alter things. My number one priority is safety, followed by healthy food my family and I enjoy, and any procedure that could save this busy Mom some time without comprising safety.
You have to know the difference between acidic and non-acidic foods and understand how botulism thrives in different environments in regards to home canning.
Many people think just because they pressure can something, it makes it safe. While we do have to pressure can non-acidic foods, not everything can be canned at home, even in a pressure canner.
Knowing what method, how to do it properly, and what items you may can at home are vital in making sure you stay safe.
No one wants to make their family ill with improper canning procedures, but they don’t have anyone to teach them the updated research, methods, and recipes.
Anyone can learn how to can and do it safely, you just need someone to show you the way:
Raise your hand if you’ve ever been a teensy bit nervous about operating a pressure canner. Hey there, you, too?
I remember the first time I operated the pressure canner all by myself. I was a newlywed and though I’d helped my Mom can for years as a kid and teenager, operating it all by myself made my palms sweat a little bit. I called her up on the phone just to make sure I was following all the right steps.
I get it. My own grandmother had a pressure canner explode in her kitchen. That is scary stuff. I mean, it hisses at you, literally, with hot steam.
Knowing how a pressure canner works, including all of the safety features that are built into the newer models (by newer models, I’m talking the last 30 years at least) will allow you to operate it safely and with confidence.
No more letting that pressure canner sit in the corner unused. I will walk you through each step of using and operating it, including tips to make sure you’re staying safe. It’s okay to be cautious, that means you won’t cut corners when it’s not safe, but lets bring that bad boy out together and get to canning!
“I am loving the canning class, and I REALLY appreciate the canning safety modules. I learned from my mom and grandma, and I’m finding out I need to change some of my practices. Things like how important headspace is, canning low acid foods, what not to water-bath can, and lots of other tidbits have been so helpful. Thanks for taking the time to answer questions and doing the videos. I think yours are the only ones I’ve seen that explains why you can’t can certain items certain ways.” Kathy P. Member of Home Canning with Confidence
“I did it! Was scared to death. But I took my new pressure canner out of its box, read the directions (twice) and my results…..34 pints of green beans.” Gretchen B. Member of Home Canning with Confidence
“I never dreamed I would be able to make my own pepper jelly. I’ve always thought of it as a gourmet item and paid quite a bit of money for a small jar, so to be able to make my own that tastes this good is a dream come true! Thank you Melissa, for the recipe and your canning classes! I’m not sure what could top this but I still have many other things I haven’t tried making yet.” Donna E. Member of Home Canning with Confidence.
Oh, oh, I almost forgot, we have really pretty vintage inspired canning labels waiting for you as a bonus as a download in the welcome video of the course. There’s circle ones for the tops of jars, rectangle ones for the front, and blank ones you can fill in the info yourself. Way cool, right?
They print out on address labels for easy stick on or you can print them on card stock to cut out, punch a hole in, and tie on a jar with ribbon or jute twine for fun gift giving.
Module 1 Canning safety Module 2 Water Bath Canning Module 3 Pressure Canning Module 4 Troubleshooting Tips
Module 1 Canning safety
Module 2 Water Bath Canning
Module 3 Pressure Canning
Module 4 Troubleshooting Tips
01 Learn all of the safety and science behind canning, including the do not can at home list, and most importantly, why. Up to date canning procedures and why following recipes and procedures from older sources isn’t safe, and more importantly, what is safe.
02 Terminology, there’s some weird words in canning, but it’s important you know what they are and what they mean to the final outcome of your home canned foods. We’ve got a cheat sheet you can print out, just in case you forget.
03 Which foods can be canned safely by which method. Botulism is a scary form of food poisoning, it can be fatal, but once you understand how it grows, you’ll confidently be able to move forward knowing which method is safe for each type of food and recipes.
04 Reusable canning lids. There is only one kind of canning lid safe to reuse and we’ll walk you through the different procedure and where to get them.
01 Fruit, Jams and jellies without store bought pectin and low sugar (and the only store bought pectin we use), pie fillings, fruit butters, and sauces, stewed and canned fruit and applesauce (my no peeling or chopping apples method) Recipes for all and tips for proper processing.
02 Pickling- learn how to safely pickle foods at home, including knowing if an older recipe is safe, vinegar and brine recipes and tips, how to keep pickles crisp, and our favorite relishes.
03 Tomatoes- safety methods for both water bath and pressure canning, how to make tomato sauce, stewed tomatoes, peeling tips and tricks, and of course, our favorite recipes using tomatoes!
01 Safety tips and operation, from beginning to end. We share both models of pressure canners, the All American and a Miro, and how they operate to get your going with confidence.
02 Raw and hot pack tips (when to use which method) with vegetables (including fresh picked shell beans and dry beans)
03 Meat- including smoked fish, poultry, beef, and venison, and seafood times and pounds of pressure
04 Broth and combination recipes. Learn how to make delicious and nutritious broth at home along with homemade soups, including safe home canned tips for canning your favorite soups.
o1 Troubleshooting, what if my lid doesn’t seal, why did I loose so much liquid, is it normal for the water to be cloudy, how do I know if its safe to eat. We’ll answer all of these questions and more.
02 Proper storage of your jars. Now that you’ve got these beautiful jars full of food, you want to make sure you’re storing them properly for maximum shelf life.
I’m so excited to have you join the class and get on your way to canning with confidence, I will give you
your money back, no questions asked, no hassle for 30 days.
At the end of the growing season, you have hundreds of jars of food canned and ready to feed your family no matter what happens. Just like the homesteaders and pioneers of old, your food is stored up for the winter and it feels good! So good you may stand and stare at your Mason jars filled with food in satisfaction.
I want that to be you this year, in just a few short months.
That’s why I created the Home Canning with Confidence Course, part of the Pioneering Today Academy.
It’s a complete road map on putting up your food for the year, from learning how to make homemade jam and jelly without store bought pectin, understanding exactly why ingredients are in recipes, how canning works to make things shelf stable and what steps you need to make to ensure your jars of food are safe, how to operate your pressure canner without fear and more.
Now I won’t lie- there are some barriers to getting to the point where you’ve got close to a years worth of food put up.
1. Fear of Operating a Pressure Canner
I get it, that thing jiggles and hisses at you, literally. And they have blown on up on people, my grandmother’s blew up on her. But newer pressure canners are different than the ones back in the day.
Once you understand all of the pieces on your pressure canner and how they function, you’ll feel confident in operating it. With just a few steps and a checklist, you’ll be operating that bad boy like a pro.
2. Fear of poisoning your family
Botulism isn’t something to mess with, its a type of food poisoning that can kill you. But it’s also very easy to avoid if you follow proper canning guidelines and understand how it thrives, and how to avoid those environments.
Once you realize the safety guidelines, and the recipes or techniques to avoid, you’ll feel confident in the food you’re preparing and putting up.
3. Not enough time
It does take time to can, the jars don’t fill themselves after all. But my husband and I both work day jobs, on top of running a fully functioning homestead with livestock, family time, his extra work as an EMT and firefighter, my work as an author, blogger, and podcaster and we put up hundreds of jars every year.
I’ll share my time saving tips that are SAFE and how we manage to fit in home food preservation with everything else. You will find the time if having a food storage and literal grocery store on your shelves is important to you.
There’s something to be said to surrounding yourself with people who have the same goals as you. When you hear that “ping” of the canning jar, meaning you’ve got a seal, you need to celebrate with people who get it (and that is one of the best sounds in the whole wide world).
If you’ve got a question, you need someone you can ask and turn to. You need people who don’t think you’re crazy and cheer you on when you might be feeling overwhelmed. You need inspiration!
Join the Home Canning with Confidence Course and let this be the year you actually do it, instead of thinking about it or wishing. No more letting that canner sit in the back of the closet mocking you or gathering dust.
No, you can go in at anytime and view the lessons and print out the guides, recipes, and tutorial material.
No, you can go in and use the lessons and recipes whenever you want. The weekly emails are just to let you know the new lesson is up and to give you the helpful tip of the week as you go through the canning season.
You can spend the time researching, but frankly, I’ve been down the internet rabbit hole before and I prefer to save time when possible. You can hope to find someone who is knowledgeable and up to date in your area and try to mesh up your schedules for a lesson, or you can have all of the lessons in one spot, at your convenience, with all the material available to print out.
It’s for all levels, we have beginners and we have experienced canners who want to make sure they’re up to date on their recipes and procedures, and we have members who haven’t canned for awhile and want to get back into it safely.
This is the only canning course that I’ve seen that goes this in depth. Many others for the same price or more only include water bath canning and an overview of using your pressure canner. This is in depth, walking you through canning up a years worth of different foods, and I’ve never seen a canning course show you how to make jams and jellies without store bought pectin. This is basically three courses in one with the water bath, pressure canning, and safety with money saving tips like not having to use the store bought pectin.
But truthfully, one of the best parts of this course is the private Facebook group and the bonus monthly live Q&A videos.