Canning Adventures: Learn from the Queen and Stock Your Pantry!

There’s something truly special about the time spent in the kitchen with family, especially when that family member happens to be the ultimate canning expert—my mom, the canning QUEEN!

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Recently, she flew down to Florida to share her skills with me, and what a whirlwind of deliciousness we created together! Over two days of laughter, teamwork, and a few friendly kitchen debates, we canned an impressive array of meals and ingredients. Here’s a glimpse into our canning adventure and some of the recipes we worked on.

The Canning Adventure

Armed with jars, ingredients, and my mom's invaluable knowledge, we set off on this canning journey. Her motto, “Your kitchen, my rules,” made for a fun and lively atmosphere as we transformed fresh ingredients into shelf-stable delights. Here’s what we accomplished together:

13 Turkey Chilis
15 Burritos in a Jar
7 Sweet and Sour Chicken
7 Chicken Pot Pies
13 Chopped Pineapple Jars
16 Ranch Style Beans
16 Wild Rice and Brown Rice Jars
5 French Fry Potatoes
2 Beef Pot Roasts
14 Bone Broth Jars

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Recipe Highlights

Let’s dive into a couple of standout recipes from our canning spree that you can try at home!

Turkey Chili Recipe

Ingredients:

2 lbs ground turkey
1 large onion, diced
2 bell peppers, diced
4 cloves garlic, minced
2 cans (15 oz each) black beans, drained and rinsed
2 cans (15 oz each) diced tomatoes
2 tbsp chili powder
1 tbsp cumin
Salt and pepper to taste

Instructions:

Cook the Turkey: In a large pot, brown the ground turkey over medium heat. Add the onion, bell peppers, and garlic, cooking until the vegetables are soft.
Combine Ingredients: Stir in the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Let it simmer for about 30 minutes.
Canning Process: Pour hot chili into sterilized jars, leaving 1-inch headspace. Wipe the rims clean and seal with lids.
Process Jars: Process in a pressure canner at 10-15 PSI for 75 minutes (adjusting for altitude).

Burritos in a Jar Recipe

Ingredients:

2 cups cooked rice
2 cups cooked black beans
2 cups shredded chicken (or beef)
1 cup salsa
1 cup corn (canned or frozen)
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Instructions:

Mix Ingredients: In a large bowl, combine the rice, beans, chicken, salsa, corn, cumin, chili powder, salt, and pepper.
Fill Jars: Pack the mixture tightly into sterilized jars, leaving 1-inch headspace.
Seal Jars: Wipe the rims and seal with lids.
Process Jars: Process in a pressure canner at 10-15 PSI for 75 minutes.

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Canning with my mom was not just about preserving food; it was about creating memories and enjoying each other’s company in the kitchen.

The skills I learned will last a lifetime, and the jars we filled will provide delicious meals for months to come. Whether you’re a seasoned canner or a beginner, I encourage you to try these recipes and embrace the joy of preserving food. Happy canning!