Planning ahead - and properly - is essential to getting the most out of canning season. There are a few aspects to consider:
1.Planting and Growing:
What are you planting?
Will it grow in your region?
When (what season) does it grow best?
Check out the interactive
Canning Map to see what's in season. 2.Harvest and Yield
When is the ideal harvest period for what I've planted?
What yield can I expect from my harvest?
To guarantee the most delicious preserved foods, always begin with the best quality produce at its peak of ripeness.
Seed to Harvest Guide
Choose Your Region
Choose Your produce
Sweet Corn,Whole Kernel
Middle Midwest : Carrots
2- 3 lb/quart
Download a printable Seed to Harvest Guide
3. Purchasing Produce
Some canners prefer to supplement their own harvest by purchasing produce from the local market. For canners without the space to grow their own fruits and vegetables, the farmers market can provide fresh and wholesome options in their peak season.
Produce Purchase Guide
Choose Your Produce
Beans, green or yellow
Corn on the cob
Cucumber, English or field
Onions, pearl or pickling
Peas, green, fresh in pods
Sweet bell peppers
Tomatoes, round garden or globe
Tomatoes, Italian plum (Roma)
Cherries(Fresh, Stemmed, Not Pitted)
Cherries(Fresh, Stemmed, Pitted)
Grapes(Stemmed and Seeded)
Oranges(Peeled, Sectioned, Chopped)
Strawberries(Whole, Stemmed, Sliced)
Purchase Amount: 5 - 6 medium, without tops
Weight: 1 lb.
Prepared Yield: 3 cups
Download a printable Produce Purchase Guide
4.Canning & Jars
What recipes do I plan to prepare?
canning jars (and which sizes) will I need, based on my expected yield and recipe selection/s?