SHIFTING ROOTS

home, garden, food, and prairie lifestyle

Red Hamburger Relish: The Perfect Topping for Hamburgers and Hotdogs

Did anyone else’s grandma make a red hamburger relish?  For those of you who have no idea what I’m talking about, red relish is sweet and tangy, made with tomatoes, cucumbers, celery & onions.

Despite owning all her recipe books, I could not find the recipe she used.

My initial google searches didn’t turn up many results.  However, once I searched hamburger relish things became more clear.

Red Hamburger relish is sweet sour and zesty! Tastes delicious on hamburgers and sausage, or any other meat. A delicious way to use your garden vegetables: cucumbers, tomatoes, zucchini, peppers, and onions. You'll come back to this easy canning recipe again and again!
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Must Have Equipment for Home Canning

You’ve decided you want to start canning & preserving food at home–hurray! But if you don’t know anyone who wants to pass down their used canning equipment, the start up costs can add up. What do you absolutely need for canning? What can you live without? And what equipment is worth the money?

Here’s the best equipment for home canning, plus a few essentials for freezing and drying. I’m also sharing a few recipe books that I like and some of my resources on the blog to get you started.

Don’t want to hear about my thought process behind the choices? Scroll to the end and see my list.

This post contains affiliate links, which means that if you purchase something, I earn a small commission at no extra cost to you. Thanks for supporting Shifting Roots! You can read more about it in my Privacy Policy.

How do you start canning food at home?

If you’re brand new to canning, I recommend starting with jams, pickles, and tomato sauce. These three items all need only water bath canning, are high acidic foods, and are easy to have success with.

Stay away from beans, corn, carrots, or any food that requires a pressure cooker. Relishes, juices, and jellies are a nice intermediate-level project.

If the thought of canning is too overwhelming or you don’t have as much time as you thought you did, there’s nothing wrong with preparing your fruits and vegetables, then freezing them in freezer safe bags.

If money allows, you can vacuum seal for even longer life in the freezer.

To learn more about water bath canning, see my post on canning for beginners here. To get an idea about how to freeze fruit, see how I freeze peaches here.

  • Start with easy canning projects like jam, pickles & tomato sauce
  • Freeze fruits and vegetables instead if you’re short on time

What Equipment do I really Need for Canning?

The easiest way to get started with water bath canning is to invest in a canning kit and a few boxes of jars with lids in different sizes. I personally don’t like the canners that most of these kits come with, because they’re not tall enough for canning quart jars. This one I’ve linked is tall enough.

You’ll also want a few freezer bags for when there’s more of your recipe than can be properly canned in the jars you have. I sometimes also freeze my canning that doesn’t seal properly. I’m usually too annoyed that it didn’t seal properly the first time to go back and re-can it!

Related: The Beginners Guide to Home Canning

If you’re farther along into your canning & preserving journey, you might also want to invest in a steamer juicer and dehydrator. You can juice without a juicer (and I go into the pros and cons here), but the steamer juicer makes the nicest juice both in texture and colour.

We don’t dehydrate a lot in the fall, but we’ve used our dehydrator for making camp food for canoe trips on the river, and we like the results.

  • A canning kit and jar kit are a must-have
  • Save the steamer juicer and dehydrator for when you feel like an intermediate canner

Canning & Freezing When You’re Short on Time

It seems like every fall I have the best of intentions to can everything under the sun, but then school starts and my work commitments ramp up and I find myself unable to do as much as I hoped. In this case, the slow cooker is my friend. I can cut up that days veggies in the morning or evening, let them simmer in the slow cooker, and process them later in the day.

Or, I can just blend them up with my immersion blender and immediately put them into freezer bags.

I go into more detail about how I process tomatoes when I’m short on time here.

  • No time? The slow cooker, stick blender, and freezer bags are your friend!

Can I Use My Instant Pot for Canning?

Have you joined the Instant Pot craze yet? We got one last Christmas and I’m still getting used to it. I was very excited at the possibility of using it for canning, but as of 2019, it is not recommended to use for home canning.

Technically, it can be used for water bath canning, but because it hasn’t been tested officially yet, the official guideline is not to use it. However, you can use it to cook your tomato sauce, pumpkin puree, apple sauce or whatever you’re canning. Just use the regular canning, pressure canning, or freezing methods after your fruits or vegetables cook in the Instant Pot.

  • You can cook the fruits or vegetables in the Instant Pot, but as of 2019 it’s not safe to process them.

What are the Best Recipe Books for Canning?

I love canning and have developed a few favourite recipes over the years. Here are the ones on my site that I personally make and love.

If you’d rather buy a whole recipe book on canning, here are a couple of options I like:

You can’t go wrong with the gold standard of canning recipes.

I like small batch recipes, as I garden in the city and often don’t have enough produce for canning on a large scale.

This canning guide is an older version, but I love anything that Better Homes and Gardens puts out. They always cover the basics in an easy to follow, step by step manner.

I’m also currently reading through the Home Grown Pantry by Barbara Pleasant, and it’s a wealth of basic freezing, canning, drying, and other preservation techniques. She also has some good guidelines of how much to plant so that you have enough to freeze.

Here’s a quick list of my favourite canning essentials:

Must haves:

Nice to have:

How to Freeze Peaches

Nothing says summer like taking a bite into a fresh, juicy peach. Capture that flavour of summer and learn to freeze peaches so they last until next peach season. It’s way easier than you think, and you don’t have to peel off the skin if you don’t want to. Here’s how I do it, and my answers to questions that you might have.

This post contains affiliate links, which means that if you purchase something, I earn a small commission at no extra cost to you. You can read more about it in my privacy policy. Thanks for supporting Shifting Roots!

Where do you get Large Quantities of Peaches?

Unfortunately, peaches are one of the few fruits that we can’t grow in Saskatchewan. I love getting fresh peaches from the fruit truck in a big box. Ask how ripe the peaches are and plan accordingly with when you have time to deal with them. The nice thing about freezing peaches, is that it takes far less time than canning!

Do You Have to Peel Peaches Before Freezing them?

It’s up to you. I personally find that if I rub the peach with a towel after I’ve washed it that I can get most of the fuzzy bits off. I have a new baby and not a lot of nap time in which to do things, so I prefer to do it this way and skip the blanching step.

If you can’t stand the texture, then boil the peaches for 2 minutes, and immediately transfer into an ice water bath. The skins should peel right off.

How Do You Keep Peaches From Turning Brown?

Once you’ve cut the peaches, mix them with lemon juice and a bit of sugar. It doesn’t really matter what amounts, but for context, if I cut 12 peaches, I would use the juice of a whole lemon and 1 cup of white sugar to preserve the colour.

Related: Cinnamon Peach Jam

How Long Do Frozen Peaches Last?

Frozen peaches should be used within the year, and ideally within six months for optimum freshness. As long as they are not freezer burnt and smell and taste fine, you can use them. And as they say, “when in doubt, throw it out!”

Frozen peaches will keep better the more air you remove from the package. Make sure to use bags designed for freezer use, as this will help keep the frozen peaches fresher for longer.

How Do You Thaw Frozen Peaches?

Once you’re ready to use the peaches, place the bag in a bowl and let thaw in the fridge. You can start the process on the counter, but move the peaches to the fridge once they are half-way or more done. If you’re in a hurry, you can also thaw them out in the microwave.

Related: The Beginners Guide to Home Canning

Step by Step Guide to Freezing Fresh Peaches

  1. Wash fresh peaches and remove skins if desired.
  2. Cut into small pieces and remove pits.
  3. If using the peaches for smoothies, line a baking sheet with parchment paper and lay peaches in a flat layer. Put in the freezer for 6 hours or overnight. Remove and put into freezer safe bags.
  4. If using the peaches for pie or baking, put peach pieces into a large bowl. Mix with lemon juice and white sugar. Suggested quantity: Juice of 1 lemon and 1 cup sugar to every 12 peaches.
  5. Transfer to freezer bags in 2, 4, or 6 cup quantities, depending on how you plan to use the peaches later.
  6. Flatten the bag with the peaches and carefully remove as much air as possible.
  7. Lay the bag(s) flat in the freezer. Flattened bags are easier to store and free up freezer space.
  8. Enjoy all year long!

The Beginners Guide to Home Canning: What You Need to Know

You’ve grown the garden, harvested the vegetables, and are dreaming of canning all that lovely produce to last over the winter.  Or maybe you’ve bought some peaches from the fruit truck, or collected raspberries from your local fruit farm.

Whatever your canning dreams are made of, canning for the first time can seem really overwhelming if you’ve never done it before.  In this post I’m breaking down the basics of canning, the equipment you need, and what kinds of recipes are the easiest to get started with.

This post contains affiliate links, which means that if you purchase something, I earn a small commission at no extra cost to you. You can learn more in my Privacy Policy. Thanks for supporting Shifting Roots!

New to Canning? This guide will show beginners how to to water bath can with tons of little tips and tricks to make the whole process easier. It's simple to can jams, jellies, tomatoes, salsa, peaches, and more when you use this process. #canning #beginners #tips #hacks #equipment

What Do I Need To Start Canning?

In short, you need jars, lids, a funnel, large canning pot, basket, oven mitts, and a tool to grab hot jars.  You can buy all of these items (except the jars and lids) as a kit. 

Look for a pot that is tall if you plan to can larger jars.  You’ll need something that is tall enough for water to go at least one inch over the tallest jar you plan to use.

Is Home Canning Safe?

In short, the safest way to can fruits and vegetables is to use sterilized jars and lids and can your produce in a water bath for 10-15 minutes.  (Don’t worry, I’ll explain in a little more detail, but I need to get some disclaimers out of the way first!)

You’ve probably heard of people who seal their jars in the oven, with wax, or by turning the jars upside down.  I urge you not to use these methods.  I’m sure that whoever used them has avoided food poisoning for years, but do you really want to mess with botulism?  And don’t think that “you’ll know” if your canning is tainted with it.  You can’t “taste” botulism.

Please follow your country’s guidelines for safe canning.  Here are the guidelines for Canada, USA, and Australia.

New to Canning? This guide will show beginners how to to water bath can with tons of little tips and tricks to make the whole process easier. It's simple to can jams, jellies, tomatoes, salsa, peaches, and more when you use this process. #canning #beginners #tips #hacks #equipment

What Foods Are Best for Canning?

Certain vegetables, like beans, are only safe if canned with a pressure cooker.  If you are a beginner canner, it is best to stick to jams, fruit, tomatoes and tomato products, and vegetables that are going to be pickled.  Here is a list of all the vegetables that are not safe to can in a water bath.

With all that out of the way, here’s the basic method for water bath canning.  If what I say differs from your country’s requirements listed above, please follow those guidelines and not mine.

P.S. If you’d rather watch the process than read about it, I show you how to make peach jam in this video:

How to Make Jam, Pickles, Tomato Sauce, and More with the Water Bath Canning Method

  1. Pick out a recipe and pick or purchase all the ingredients you’ll need.
  2. Sterilize your jars and lids. To sterilize the jars, either run them through your dishwasher and time it so that they are done and steaming by the time you need to use them, cook the empty jars in the oven for 10 minutes at 235F, or fully submerse them in boiling water for 10-15 minutes.
  3. Boil the lids and rims in a pot of water and set aside.  Make sure all your lids are free of scratches or defects.
  4. Pour your boiling hot recipe in the jars, leaving the required headspace.  Headspace is just a fancy word for the distance between the rim of the jar and the liquid in your recipe.
  5. Clean up any spills on the rim with a clean cloth.
  6. Place the lid on top and lightly screw the lid closed. 
  7. Put the jar in boiling water for 10-15 minutes.  Make sure that the jar has at least one inch of water covering it.
  8. After the 10-15 minutes, remove the jar, taking care not to tip it and keep it in an upright position.  After a few minutes, or sometimes immediately, the jar lid should make a popping sound, meaning that it has sealed.
  9. Leave the jars in the same location for a full 24 hours.
  10. Gently press on the lids.  If the lids do not move, the jar has sealed.  If you have a jar that has not sealed, put it in the fridge and eat those contents first.

Congratulations, you’ve just successfully canned!

Canning Tips for Beginners

New to Canning? This guide will show beginners how to to water bath can with tons of little tips and tricks to make the whole process easier. It's simple to can jams, jellies, tomatoes, salsa, peaches, and more when you use this process. #canning #beginners #tips #hacks #equipment

If you’re brand new to canning, start with a small batch of jam.  No need to get fancy, just use the recipe that comes with the pectin you purchase.

Word to the wise: don’t try to make jam without pectin the first time.  It is entirely possible, but you won’t know how long to boil the fruit, and you will probably end up with jam that is either too runny or too thick.

Once you’ve mastered jam, you can move on to pie fillings, apple butters & sauces, and juices with a juicer.  Finally, try your hand at tomato sauce, salsa, and pickles.

You can always make fridge pickles to start with if your heart is set on pickles–no canning required!

I can almost hear someone disagreeing with my list of items to can that are easier than others.  This list is just my opinion.  If you want to start with something that I think is harder, feel free!!  In the end, you should make what you love and are going to eat.

If I had to start over, I’d invest in a kit like this.

If you’re starting from scratch and need to buy all your jars, try and purchase jars that all use the exact same lids, like in this jar kit (pictured above). Then you won’t have to be scrambling to find lids of the right size for the right jar, because all your jars use the same lid.

My Favourite Canning Recipes

I love canning and have developed a few favourite recipes over the years. Here are the ones on my site that I personally make and love.

If you’d rather buy a whole recipe book on canning, here are a couple of options I like:

You can’t go wrong with the gold standard of canning recipes.

I like small batch recipes, as I garden in the city and often don’t have enough produce for canning on a large scale.

This canning guide is an older version, but I love anything that Better Homes and Gardens puts out. They always cover the basics in an easy to follow, step by step manner.

Will you give canning a try? What will you can?

Easy Peach Jam with Cinnamon

Nothing says summer like fresh peaches in August, perfectly ripe and dripping with fresh juice. I wish I could bottle up that deliciousness, and canning jars of peach jam is basically the next best thing.

This peach jam is far easier than it looks, and is a simple enough recipe for beginners. I’ve also included a handy video for you to watch too.

And finally, in my peach jam recipe, I blend the fruit instead of mashing it. I’m in the stage of life where boiling peaches and then putting them in an ice bath feels like too much work and time that I don’t have. By blending the peaches, skins and all, I same myself the work, but don’t end up with those odd looking strings of skin in my jam. Somehow flecks are far more palatable.

(Sorry Grandma for not eating your jam as a kid because there were strings of peach skins. I now understand why you didn’t take the extra steps to get rid of them, and how silly I was not to eat them.)

Yield: Approximately 6 small jars of jam

Easy Peach Jam Canning Recipe

Easy Peach Jam Canning Recipe

An easy peach jam recipe with cinnamon

Prep Time 40 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 5 peaches
  • 4 cups white sugar
  • 1 package pectin
  • 1 tbsp cinnamon
  • 1 tbsp lemon juice

Instructions

  1. Wash peaches, remove pits, and slice. Blend peaches in a food processor for 10-30 seconds, depending on if you like bigger chunks of fruit in your jam or not.
  2. Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
  3. Cook peaches, sugar, and lemon juice in a tall pot.
  4. Cook on medium high heat, stirring frequently. Add the pectin when the mixture boils.
  5. The pectin package says to boil for one minute, but I frequently find that my jam never sets with that short of a boil. I suggest boiling for 3-5 minutes.
  6. Turn off heat and pour jam into sterilized jars, leaving 1/4 inch headspace..
  7. Clean off any spillage on the rims with a clean cloth.
  8. Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
  9. Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
  10. If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

Notes

If you live at a higher altitude, you will need to boil everything for longer to sterilize it. Please consult this guide.

If you watch the video, you'll notice that I add in the pectin before boiling. If you use regular pectin, this is fine. If you use liquid pectin, you add it in after the fruit and sugar boil.

© Kristen Raney
Here's a simple peach jam recipe with cinnamon, pectin, and tons of peachy goodness! It's an easy canning recipe that even a beginner can do. #canning #peach #jam #waterbath #pectin #cinnamon

For those of you who prefer to watch a video, here’s exactly how I did it. Just don’t mind the crying baby, video bombing seven year old, frizzy hair, and extremely messy and cluttered kitchen. Or, let them make you feel better about your own life and know that you can do this too.

Welcome!

Hi, I’m Kristen and I help new gardeners learn to grow their own vegetables and beautify their yards. I also share recipes that use all that delicious garden produce. Grab a coffee (and your gardening gloves) and join me for gardening tips, simple recipes, and the occasional DIY, all from the lovely city of Saskatoon, Saskatchewan.

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