Disclosure: I have partnered with YMC and Bernardin and have received compensation for this post. All opinions are my own.
I love a good homemade jelly. Life is too short for anything less than delicious homemade jelly on your toast. Jelly that was canned in someone’s own kitchen says ‘home’ to me. And just tastes better because of it. I love to can my own jelly. I love the creative process and one-of-a-kind flavours you can put together.
But I wasn’t always someone who canned. Canning actually used to intimidate me. It seemed like a complicated process that I just didn’t have the skills or patience to do. If we are being completely honest here – I’ll confess that my idea of homemade jelly used to be going to the farmers market, buying jelly, ripping the label off, and passing it off as my own.
A family friend actually got me into it. Once she figured out that no one ever taught me how to can and that I was intimidated by the process, she insisted that I let her teach me. She was a retired teacher, but she still had a love for teaching. Also, she didn’t like to take no for an answer.
That afternoon my love for canning was born. She broke it down into 10 easy steps that I could always remember, and I never looked back.
Canning is making a comeback. Not only is it a great way to cater to special diets, cut back on food costs, and be more aware of the food you are eating – it’s also a great way to create custom flavour combinations.
If you a little intimidated by the process of canning, I’ve broken down into the same 10 simple steps that I was taught. There’s also an easy and delicious jelly recipe at the bottom that you can print out – so you can impress everyone with your new canning skills.
But before you can even start canning, you need to get the right supplies.
What You Need To Can
Personally, I love the brand Bernardin. It was the brand that my family friend suggested I buy when she taught me how to can – because it was the brand she used. Bernardin has over 130 years of research backing up their products. Their passion is canning. Bernardin is always testing and advancing the art of fresh preserving with their scientifically tested and approved canning jars and lids for superior quality and sealing performance. A proper seal is one of the most important parts of canning. Without that, you allow bacteria to grow and spoil your food. Which is why you should go with the brand that has the proven track record and is trusted by so many.
Bernardin supplies are available at your local Walmart and Canadian Tire stores.
Check out Bernardin’s site HERE Follow Bernardin’s on social media for inspiration:
If you are a beginner, Bernardin has a really great starter kit. It includes:
- an instructional DVD
- a rack
- a 21 quart canner
- a jar lifter
- a funnel
- a lid lifter
- a bubble remover
- a measuring tool
- a 4 pack collection elite decorative jars with lids
- a box of original crystals pectin
Canning In 10 Easy Steps:
STEP 1: Using a jar lifter, place washed canning jars in a canning pot with simmering water. Let the water simmer for at least 10 minutes. This kills off the germs and bacteria. Keep the jars in the pot of hot water until you are ready to fill them.
To sterilize the canning lips just place the lids in a clean bowl with some of the hot water from the canning pot. Do not boil the lids.
STEP 2: Prepare the food for canning. Make sure to follow the recipe exactly.
STEP 3: Using the jar lifter, remove your canning jars from the hot water and place on a clean towel. Fill each jar as described in your recipe using a jar funnel.
STEP 4: After you add the contents, confirm the proper headspace (the space between the top of the jar and top of the contents) was allowed using a measuring tool. Add or take away contents as necessary. It’s important to allow the exact amount of headspace indicated in your recipe to ensure the jar seals properly.
STEP 5: Use a bubble remover to release any trapped air pockets by gently gliding the tool down the jar sides. Add more contents to maintain proper headspace, if necessary.
STEP 6: Clean the rim and add a lid to each filled jar. Use the lid lifter to place lids on each jar. It’s important to use the lid lifter to avoid contaminating the contents with bacteria from your hands. Screw on the metal bands.
STEP 7: Use the jar lifter to gently place each filled jar into the canner. When all jars have been added, make sure they are covered by at least 1” of water. Place the lid on the canner, and bring the water to a rolling boil. After the water has reached that point, start timing the process time according to your recipe. Keep the water at a gentle boil during the process time.
STEP 8: At the end of processing, remove jars using your jar lifter. Place on a wire rack 1” apart. This is to allow the air to circulate around them. Let the jars cool for at least 4 hours.
STEP 9: After the jars are cooled, test each seal. Press the centre of each lid firmly. If the lid makes a popping or clicking sound, the jar is not sealed. If your jar is not sealed, refrigerate the product and use it within 3 days.
STEP 10: Store your jars of canned goods in a cool dry place and enjoy them all year long!
That’s it, just 10 easy steps to delicious canned goods. These steps will work with anything you can – salsa, jams, beans.
If your looking for a tasty and simple recipe to try – I’ve included a printable recipe for one of my favourite jellies below. It’s a sweet jelly with all the flavours of summer. Check it out!
Check Out More Of My Free Printable Recipes
Do you can? What’s your favourite recipe to can? Let me know in the comments below!
Pin this for later:
| Prep Time | 20 minutes |
| Servings |
half-pints
|
- 2 Cups of cranberry-raspberry drink
- 1 Cup of peach nectar
- 1 Cup of pear nectar
- 1/4 Cup of lemon juice
- 6 Tbsp of classic powdered fruit pectin
- 4 1/2 Cups of sugar
Ingredients
|
|
- In a large pot combine the drink, both nectars, and lemon juice.
- Sprinkle in pectin. Let the pecten stand 2 minutes and then stir well to dissolve.
- Bring mixture to full rolling boil over medium heat, stiring frequently.
- Stir in the sugar
- Return mixture to a full rolling boil and boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any white foam.
- Fill sterilized canning jars, leaving 1/4-inch headspace. Clean jar rims and put on the jar lids.
- Process filled jars in a boiling-water canner for 5 minutes. Start timing when the water returns to boiling.
- Remove and cool on a wire rack to finish processing.
- Test seals and store sealed jars in a cool dark space for up to a year.
Victor Step says
You made this look so easy actually.. makes me want to try making it too! Thanks for sharing! 🙂
Meagan Badore says
I really want to start making my own jelly to can and this recipe sounds amazing. I can’t wait to make my first batch!
Rosey says
Homemade anything is better than store bought. 🙂 My gram used to can and make homemade jelly. It was so, so good!
Paula Stewart says
I love canning and have been putting up produce and making jellies and jams for more than 25 years. My two favorite jellies that I’ve made is currant which I picked from my neighbor’s yard in North Carolina and cactus which we made after my grandma brought home cactus fruit from Arizona.
Charli Bruce says
Gosh, you’ve made it look so easy! I love home made jam, it’s the best x
David Allen Elliott says
This looks like an amazing recipe for canning. My mother was never into it, but you can do some amazingly delicious things with it. Wish we had someone at the library to instruct i this. It would make such a good class.
Kaitlyn says
Yum! I finally planted a garden this summer. I think I should start canning as well. This jelly looks amazing too. I’ll have to try it as well!
LavandaMichelle says
What a cool post! I’ve always wanted to get my own jelly, now I know how to! Thanks for sharing! 🙂
Lauren says
I have never tried canning as I have heard horror stories of it spoiling. This makes it look a lot easier than I thought though!
AlainaMonster says
It’s super easy and fun. But it’s also important to check the seal after the processing to prevent spoilage.
Jessica Joachim says
Canning is so great! YOu really make it look easy too and now I want to get back into it. I used to do it a long time ago but it has been a while!
Ashley says
I have never thought of making my own jelly but this recipe has me so interested in trying! Lol. I’m going to give it a try… has to better than buying store bought! Thanks for sharing!
Sarah Gray says
This is a super great tutorial! I grew up in rural Kansas and my family has always canned but I never had a part in it. I would feel a little dumb to ask my mom what to do after growing up a Kansas girl, haha – so I’m going to save this post!
Saurav Purkayastha says
I love jellies and it would be so cool to prepare it at home. Thanks for sharing.
Wander With Ola says
Wow! This looks really delicious! I would love to try this recipe at home. Thank you for sharing this!
Laurie says
This post came at just the right time! I have been thinking about canning my own pickles and jams for a bit. This post might actually get me to do that. Thank you so much!
Elizabeth O says
This is an awesome post. Canning sounds ideal and now i know how to do it with the help of your tutorial.
Cia Black says
These are very useful tips that will come in handing when we do our canning this year. I didn’t know they had a tool that allows for measuring headspace. I’m going to have to grab one of them before we start.
Yuli says
Oh my gosh that must taste so amazing! I love raspberries. Hopefully I can do this one day. I’d like to say I’ve made my own jellies 😋💗✨
Jessica Martin says
I would love to make my own jelly but I fear that it wouldn’t turn out great. You made it seem so easy, so maybe there is hope I can give it a try. I love homemade jelly. I have a friend who made blackberry jelly and it was so good. Homemade is definitely better than store bought!
Nisha says
Homemade is the best, at least you know what is going in there 🙂 thank you for sharing the easy to follow steps
Natasha LaJolie says
Reading this post, make me want to have fresh cranberry jelly. You make it sounds so simple, just need to convince my mom to get in the kitchen and make this recipe!
Sela says
Homemade jelly is the best. My grandmother use to can a lot and her jellies were so delish. If I ever want to try it I now have your guide.
Chandler says
Growing up, a friend’s mom always had “canning weekends” and then we’d be stuck eating crazy jams and jellies all summer for breakfast. I didn’t realize how intricate the canning process is, maybe it’s time to have a canning weekend of my own!
KRYSTLE COOK says
I have never done canning before but I want to someday. I love fruit flavor jams especially grape.
Tizzy Says says
I have never tried canning myself, but I have a friend who seems to can everything. Most recently she made some dandelion jelly. I want to try it but will most likely wait until I have an empty nest before doing so.
itsnadianelson says
I never knew what went in the process of making your own jams and jellies. Your recipe sounds tasty, with all of my favorite flavors. I want to try this.
Dana Vento says
Oh, I am badly craving for this. This is so good, this will be a huge hit! This would disappear in no time at our house!
Nati says
WOW! this is so handy and it comes at the right moment! I just went strawberry picking with the kids and we came back home with 5kg of fruit! I would love to prepared them into jam to be canned. Especially because children had so much fun, they want to go back fruit picking next Sunday! lol
Tanvi Rastogi says
I have never known anyone who makes their own jelly but I don’t eat sugar so I will have to find an alternate to this recipe.
kim says
This post is such great help for me, as I was planning to can some salsa this summer. You have so many great tips!
georgia boanoro says
What a great canning kit and what a delicious jelly recipe! Thank you for sharing!
Ana Vukosavljevic says
Oh my, this looks so yummi!! My mom is like the queen of canning, but I’ve never really done it. I guess it’s time to give it a try 😀