Thatβs amazing! Iβm looking to get into making large batches and canning/freezing them.
Any tips or links for noobs?
this post was submitted on 23 Aug 2025
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Canning & Food Preservation
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Canning and preserving food. Includes dehydrating, freeze-drying, etc.
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Maybe the main tip I can offer is to get to know what is realistic to can at home.
This is just milled tomato. You can add salt, maybe a basil leaf, but not much else if you are water bath canning. I use my pressure canner for low acid foods, but still just single ingredients mostly - like potatoes or beans that I grow.
These are my two main sources of info:
Your library probably also has recipe books - look for books where they talk about the recipes being tested for food safety. The kind of bad stuff that gets into canned food can't be detected by taste or smell!
Have fun - it's a really rewarding hobby.
I second the callout for NCHFP. They sell a fantastic recipe book that goes into all sorts of ways to preserve foods (it's called So Easy to Preserve). The site is really good, but it's nice to be able to have the book open while working on a recipe. It's also nice to just read through for the science behind why you should preserve certain foods in certain ways.
Maybe you'd like something similar to this:
https://www.amazon.com/Cooks-Standard-12-Inch-Stainless-Everyday/dp/B01HJB3PJK
It reduces sauces quickly because surface area, the bottom fits the big circle on the stovetop, it works for stir frying, and in the oven. It's dishwasher safe, just a bit tricky to fit in there. Just for less duplication of what you have. My only problem is finding room to store it, so I just leave it on the stovetop and use it all the time. Note: I'm not sure about induction! (Edit: it's compatible)
Oh yeah, something that shape would be useful. I worry it would need a lot of baby sitting but maybe I just need to accept that!
Are you making sauce-sauce? Like, not canned diced tomatoes or something? I canned tomatoes for a while, and I still do for recipes like salsa or marinara. But if I just want tomatoes reduced to sauce for later use, I just boil them down into tomato paste, freeze them in ice cube trays, then decant then into ziploc freezer bags. When I need tomato-whatever, I just grab the frozen cubes and reconstitute them back to whatever the appropriate level is: juice, sauce, soup, puree, etc. I just found it to be less fiddly than canning tomatoes, and I'd rather spend that time and energy canning giardinieri, jams, corn, beans, or whatever else is in season.