Canning in winter? Am I crazy, you ask?
When August hits, my house is way too hot to do any more canning. Eventually I end up tossing the rest of the ripe, whole tomatoes into gallon-size freezer bags and stuffing them in the freezer until winter.
My house is chilly in the winter and the warmth from an all-day canning session is very welcome. That's when I make and can tomato sauce. Another advantage of using frozen tomatoes is that the skin slips right off when you submerge the tomato in water for a few minutes. You don't have to blanch and then chill them first.
If you froze bags of apple peels and cores after making applesauce, you could use them to make harvest apple jelly.
Mason jars of chili or soup are quick and easy to heat up for lunch or for dinner on hectic nights, so why not make a big batch and pressure can some? Soups with noodles or potatoes are best canned without those ingredients, then add them when you open the jar and heat the soup for dinner.
Just remember that while fruit can be waterbath canned, vegetables and meat - anything other than fruit - has to be pressure-canned.
You don't have to stop canning food just because gardening season is over. Take advantage of winter vegetables, frozen fruit, homemade broth, and sales on dry beans to fill your pantry with Mason jars of delicious food.
Canning Tips and Tricks
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a simple, self-reliant, God-dependent life. You can follow me at:
Facebook | Pinterest | Bloglovin | Subscribe via email