How Do You Use a Pressure Canner?

To use a pressure canner, fill jars according to a tested recipe, place them in the canner with the recommended amount of water, vent steam for 10 minutes, bring the canner to the required pressure, process for the specified time, and allow the canner to return to zero pressure naturally before removing the jars.

Following tested recipes, proper pressure levels, and altitude adjustments ensures food is safely preserved for long-term pantry storage.

What Makes a Pressure Canner Different?

A pressure canner is different from a water bath canner because it reaches temperatures above the boiling point of water. While water bath canning reaches 212°F, a pressure canner reaches approximately 240°F to 250°F.

These higher temperatures are necessary for safely preserving low-acid foods. Foods such as vegetables, meats, poultry, seafood, and broth require pressure canning because harmful bacteria can survive at lower temperatures.

The combination of pressure, heat, and processing time makes these foods safe for shelf storage.

What Foods Need a Pressure Canner?

Any low-acid food must be processed in a pressure canner.

Common examples include:

• Green beans (learn how to pressure can green beans here)
• Corn
• Peas
• Carrots
• Potatoes
• Meat
• Poultry (learn how to pressure can chicken here)
• Wild game
• Seafood
• Bone broth (learn how to pressure can bone broth here)
• Stock
• Most soups

High-acid foods like jams, jellies, fruits, and pickles can often be safely preserved using a water bath canner when following tested recipes. Find all my canning recipes here.

Equipment Needed to Use a Pressure Canner

Pressure Canner

The most important piece of equipment is a pressure canner designed specifically for home canning.

There are two main styles:

• Weighted Gauge Pressure Canners - These use a weighted regulator that rocks or jiggles during processing. Many people find them easier to use because maintaining pressure requires less monitoring.
• Dial Gauge Pressure Canners - These use a dial gauge that shows the exact pressure inside the canner. The gauge must be monitored throughout processing and tested regularly for accuracy.

Mason Jars

Use jars specifically designed for home canning. Inspect every jar for chips, cracks, or damage before use.

I love Azure Co's canning jars because they're heavy and made with thick glass, much like canning jars used to be. (If you're a first-time Azure Standard customer, you can use the coupon code "Melissa15" for 15% off your first order of $100 or more to a drop location!)

New Canning Lids

Use new lids each time you can. Reusing lids can lead to seal failures. I have many canning lid companies I use, some of which are ForJars bulk canning lids (use code "Modern10" for 10% off your order),

Canning Tools

To make canning easier, pick up an inexpensive set of canning tools. Not only will they save you time and energy, but they'll keep you safe from burns during the canning process.

A canning tool set will usually include items such as:

• A jar lifter, which allows you to safely move hot jars into and out of the canner.
• A headspace ruler, which accurately measures headspace (important for safe canning and to reduce siphoning of liquid from jars).
• A bubble remover/wand, used to help air bubbles escape from the jar prior to canning (and for accurate headspace measurements).
• Canning tools will also sometimes come with a canning funnel. A funnel makes filling jars easier and helps keep jar rims clean. This canning funnel from ForJars even includes a built-in headspace ruler!

How to Use a Pressure Canner Step by Step

Step 1: Choose a Tested Recipe

Always start with a tested pressure canning recipe from a trusted source. Processing times and pressure levels are carefully developed to ensure food safety.

Step 2: Inspect Your Equipment

Check your canner, jars, lids, and accessories before beginning. Make sure the vent pipe is clear and any gasket is in good condition.

Step 3: Prepare the Food

Wash, peel, chop, cook, or prepare ingredients according to the recipe instructions.

Step 4: Fill the Jars

Pack food into clean jars and leave the amount of headspace specified in the recipe.

Headspace is the empty space between the food and the lid. It allows food to expand during processing and helps create a proper seal.

Step 5: Remove Air Bubbles

Run a bubble remover or non-metal spatula around the inside edge of each jar.

Step 6: Wipe the Jar Rims

Use a clean, damp cloth to remove any food residue from the rims.

Step 7: Apply Lids and Rings

Center the lids on the jars and tighten the rings until fingertip tight.

Step 8: Add Water to the Pressure Canner

Follow your manufacturer's instructions for the correct amount of water. Most pressure canners use only a few inches of water.

Step 9: Load the Jars

Place the jars on the canner rack inside the canner.

Step 10: Vent the Canner for 10 Minutes

Turn the heat on and allow steam to vent steadily for a full 10 minutes before pressurizing the canner.

This step is critical because it removes trapped air and ensures the canner reaches the proper temperature.

Step 11: Bring the Canner to Pressure

Apply the weight or close the vent according to your canner's instructions.

Allow the canner to reach the pressure specified in the recipe.

Step 12: Process for the Required Time

Begin timing once the correct pressure has been reached.

Maintain steady pressure throughout the entire processing period.

Step 13: Allow Pressure to Return to Zero Naturally

When processing is complete, turn off the heat and leave the canner alone.

Do not remove the weight, open vents, or attempt to cool the canner quickly.

Step 14: Remove the Jars

Once the canner has fully depressurized, carefully remove the lid and transfer jars to a towel-lined counter.

Step 15: Let the Jars Cool

Allow jars to sit undisturbed for 12 to 24 hours.

Step 16: Check the Seals

Remove the rings and verify that each lid has sealed properly.

Store sealed jars in a cool, dark location.

Common Mistakes When Using a Pressure Canner

The most common pressure canning mistakes are avoidable once you know what to watch for.

Avoid:

• Skipping the 10-minute venting period
• Using untested recipes
• Forgetting altitude adjustments
• Allowing pressure to fluctuate during processing
• Force cooling the canner
• Overtightening jar rings
• Using damaged jars

Taking your time and following tested instructions helps ensure both safety and success.

Pressure Canner Safety Tips

Pressure canners are extremely safe when used correctly.

Follow these safety practices every time:

• Read your canner's manual.
• Use tested recipes.
• Adjust pressure for altitude.
• Maintain steady pressure throughout processing.
• Allow the canner to cool naturally.
• Inspect equipment regularly.
• Replace worn gaskets or damaged parts.

Food preservation is one area where following proven methods matters.

Learn to Can With Me!

Join my FREE webinar where I'll walk you through the five simple steps to fill your pantry shelves with home-canned food.

I'll help take the guesswork out of canning while you learn to safely can and store delicious food, securing your food supply and enjoying your harvest all year.

Catch my most POPULAR training NOW!

Troubleshooting Pressure Canner Problems

Why are my jars not sealing?

Food on the jar rim, damaged lids, incorrect headspace, or overtightened rings can prevent a proper seal. Always inspect jars carefully before processing.

Why did liquid disappear from my jars?

This is called siphoning and usually occurs when pressure fluctuates too much or the canner is cooled too quickly. Allow the canner to return to zero pressure naturally.

Why are my lids buckled?

Buckled lids are often caused by overtightened rings or sudden pressure changes during processing.

Why did my jars break?

Most jar breakage occurs because of thermal shock. Avoid placing cold jars into hot water or hot jars onto cold surfaces.

Why is my food floating in the jar?

Floating food is usually caused by trapped air or loose packing. If the jar sealed properly, it is generally a cosmetic issue rather than a safety concern.

FAQs

What Makes This Traditional Sauerkraut Recipe Unique?

• Flavor - Just like in my fermented pickles recipe, flexible fermented hot sauce recipe, and fermented salsa, traditional fermentation develops a deep, complex flavor that store-bought versions often lack. 
• Nutrition - During fermentation, lactic acid bacteria break down the sugars and starches in the ingredients, creating beneficial enzymes and probiotics that aid digestion and boost the immune system. Read more about the benefits of fermented foods, and start incorporating them into your daily routine for better health. 
• Easy - This beginner-friendly recipe uses just two basic ingredients: cabbage and sea salt. No vinegar, canning, or special equipment required to get started.
• Versatile - Suggestions included to customize with herbs, spices, fruits, or vegetables. Whether you make the basic recipe or one to tailor to your specific taste, this sauerkraut is perfect for serving with meats, sandwiches, soups, grain bowls, and homestead meals.

Key Ingredients:

Measurements can be found in the recipe card below.

• Cabbage - Green cabbage gives the classic flavor and color, while purple cabbage makes a beautiful magenta kraut. Choose a firm, heavy head with crisp leaves
• Salt - The salt draws out moisture, creates the brine, and helps the beneficial bacteria thrive. Use non-iodized sea salt or kosher salt. I use Redmond Real Salt. (Use that link with code “Pioneering” for 15% off your order.) 

Recipe Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Herbs & Spices - Caraway seeds, chili flakes, cumin, dill, fennel seeds, ginger, juniper berries, whole black peppercorns.
• Fruits & Vegetables - Sliced apples, shredded carrots, garlic, lemon zest, sliced pears, peppers, diced pineapple.

Pro-Tip: Start small. About 1 to 2 teaspoons dried spices or ½ to 1 cup add-ins per quart keeps the cabbage flavor front and center. 

Fermented Sauerkraut Recipe Instructions:

Step 1 - Shred the Cabbage: Remove any damaged outer leaves, and slice the cabbage thinly with a knife or food processor.

Step 2 - Salt and Rest: Place the cabbage in a large bowl, sprinkle with the sea salt, and toss well. Let it sit for at least 30 minutes.

Step 3 - Stir and Wait Again: Stir and let it sit another 20 to 30 minutes until you have enough liquid to cover the cabbage when packed into the jar.

Step 4 - Add Optional Ingredients: Mix in preferred add-ins now.

Step 5 - Pack the Jar: Transfer the cabbage and all the liquid to a clean wide-mouth Mason jar. Press down firmly with your fist, a tamper, or the end of a wooden spoon until the brine rises above the cabbage.

Step 6 - Weigh it Down: Place a fermenting weight on top so all the cabbage stays beneath the brine.

Step 7 - Cover and Ferment: Attach a fermentation lid or airlock. (If using a regular lid and band, tighten fully, then back off about a half turn so gas can escape. Burp the jar daily if needed.) Set the jar out of direct sunlight at room temperature. Check it after 7 days. Depending on your kitchen temperature and taste preference, it may be ready in 1 to 4 weeks.

Recipe Tips for Making Sauerkraut

• Keep everything clean, not sterile. Wash your bowl, jar, and hands well.
• Massage the cabbage long enough. The brine should come from the cabbage itself, not added water in most batches.
• Leave headspace. Keep about 1 to 2 inches at the top of the jar because fermentation expands.
• Submerge every shred. Anything floating above the brine is the first place mold can form.
• Taste as it ferments. Cooler kitchens ferment slower; warmer kitchens ferment faster.

Storage Instructions

• Refrigerate - Once the kraut tastes the way you like it, remove the weight and seal the jar. Store in the refrigerator or another consistently cold place.
• Best Practices - Always use a clean fork and keep the remaining kraut under the brine.
• Shelf-Life - For best flavor and texture, enjoy within 3 to 6 months, though properly refrigerated fermented sauerkraut often keeps longer.

Why Growing and Harvesting Garlic Is Worth It

Homegrown garlic has far more flavor than most store-bought garlic, and it stores beautifully when cured properly. Learning how to plant garlic is also one of the best crops for homesteaders because it takes up little space, is easy to grow, and provides months of usable food from a single planting.

When you learn how to harvest garlic correctly, you protect all the hard work you put into planting, mulching, watering, and tending the crop. Proper harvesting and curing help preserve the bulb wrappers, reduce spoilage, and allow your garlic to last through winter and into spring.

When to Harvest Garlic

One of the biggest questions gardeners ask is when garlic is ready to harvest. Garlic is usually harvested in mid to late summer, depending on your growing zone and the variety planted.

A good rule of thumb is to watch the leaves. Garlic is generally ready when the bottom leaves have turned brown while the upper leaves are still partially green. Most gardeners harvest when about one-third to one-half of the leaves have dried.

If every leaf turns completely brown before harvesting, the wrappers around the bulbs may begin to split underground. Split bulbs do not store as long and are more likely to dry out.

Hardneck garlic and softneck garlic mature in slightly different time frames, but both benefit from careful observation before harvest time.

Signs Garlic Is Ready to Harvest

• Lower leaves are brown and dry
• Upper leaves still have some green color
• Bulbs feel full and firm underground
• Cloves are well formed when one test bulb is opened
• Garlic scapes have already been removed on hardneck varieties

Materials Needed:

I’m typically a minimalist when it comes to harvesting garlic, but here are a few suggestions to make the process go smoothly:

• Garden Fork - A small shovel or digging fork can loosen compacted soil, but I’ve found digging with my hands works just fine.
• Harvesting Basket - I like to use a wire basket (pictured above) that provides good airflow so it can double as a curing rack.
• Curing Space - Choose a well-ventilated area away from direct sunlight, such as a shed, porch, or garage.

How to Harvest Garlic Step-By-Step

Step 1: Stop Watering Before Harvest

If possible, stop watering about a week before harvesting. Slightly drier soil helps reduce excess moisture on the bulbs and makes curing easier.

Step 2: Loosen the Soil

Using your hands (or a garden fork, or a shovel), carefully loosen the soil several inches away from the bulb. Avoid stabbing directly into the garlic because damaged bulbs will not store well.

Step 3: Lift the Garlic Gently

Once the soil is loose, gently lift the garlic from underneath. Do not yank hard on the stems because they can break away from the bulb.

Step 4: Brush Off Excess Soil and Keep the Leaves Attached

Leave the stalks and roots attached during curing. The plant continues drawing nutrients from the leaves into the bulb while it dries.

Step 5: Cure the Garlic

Bundle garlic together or lay it in a single layer in a warm, dry, well-ventilated area out of direct sunlight. A covered porch, barn, garage, or shed works well.

Allow garlic to cure for 2 to 4 weeks until the wrappers are dry and papery and the necks feel completely dry.

Step 6: Trim and Store

After curing:

• Trim roots to about ¼ inch
• For softneck varieties, learn how to braid garlic, or cut the stalks of hardneck garlic down to 1 to 2 inches.
• Brush off the remaining dirt

Hang braided garlic out of direct sunlight, or store garlic in mesh bags, baskets, or crates somewhere cool, dry, and dark with good airflow.

How to Know Garlic Is Properly Cured

Properly cured garlic will have dry, papery skins and firm cloves. The neck above the bulb should feel completely dry with no moisture remaining inside.

In the same way that I teach how to cure onions, if garlic is stored before curing fully, it can mold or rot during storage. Well-cured garlic is a perfect crop for storing root vegetables, lasts significantly longer and keeps its flavor better over time.

Tips

• Harvest in Dry Weather - A dry harvest day helps reduce excess moisture and makes curing easier.
• Save the Best Bulbs for Planting - Choose your largest and healthiest bulbs to replant in the fall for next year’s garlic crop.
• Do Not Wash Freshly Harvested Garlic - Extra moisture can slow curing and increase the chance of mold.
• Keep Garlic Out of Direct Sunlight - Direct sun can scald freshly harvested bulbs and shorten storage life.
• Braid Softneck Garlic - For softneck varieties, learn how to braid garlic for beautiful and practical storage.

Using Your Harvested Garlic

Once your garlic is cured and stored, there are endless ways to use it in the kitchen:

• Roast whole garlic bulbs for spreading on no-knead artisan bread
• Add fresh garlic to soups and stews.
• Make homemade garlic powder and add to your favorite homemade seasoning blends.
• Ferment garlic in honey.
• Use minced garlic in salad dressings and marinades.
• Make your own alternative medicine by learning how to make fire cider.

FAQ’s

What Makes This Recipe Unique?

I’ve been making pickled asparagus for over 20 years, and I’ll teach you simple steps to make all the difference between mushy asparagus and a crisp pickle. Here’s why you’ll love this quick pickled asparagus recipe: 

• Satisfying Crunch - Since the asparagus isn’t processed in boiling water, the spears tend to stay firmer than traditionally canned pickles.
• Practical - When asparagus is in season, it seems like it all comes ready at once. This quick-pickled asparagus recipe is one of my favorite ways to extend the harvest while creating something incredibly versatile for snacks, appetizers, and side dishes. 
• Scalable - Whether you have just enough spears for one quart or harvested a bushel, this recipe can be scaled up or down as needed. 
• Simple - No special equipment or complicated steps here.
• Giftable - This recipe is one you will be confident in sharing as a welcomed homemade gift or having on hand for easy entertaining.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Fresh Asparagus - Fresh, firm asparagus spears work best for quick pickled asparagus. Try to choose spears that are similar in thickness so they pickle evenly. Medium spears work best because they stay tender while still holding their texture.
• Vinegar - The vinegar gives the asparagus its classic tangy pickle flavor. Use vinegar with 5% acidity for safe pickling. White distilled vinegar keeps the asparagus brighter green, while apple cider vinegar gives a slightly deeper flavor. 
• Salt - Pickling salt dissolves cleanly into the brine without making it cloudy. Always use salt that doesn't have any additives, anti-caking agents, or iodine. I use Redmond Real Salt (use that link and code "Pioneering" for 15% off your order).
• Herbs and Seasonings - This is where you can really dial in your preferred flavor. I love adding fresh garlic, dill, and mustard seeds, while my husband loves crushed red pepper for a spicy kick. You could also try sliced onions, black peppercorns, or fresh dill heads instead of dried dill weed.

Pickled Asparagus Refrigerator Method

Step 1: Rinse the asparagus thoroughly under cold water. Trim the woody ends so the spears fit into the jars while leaving about ½ inch of headspace at the top. For extra crispness, stand the asparagus upright in ice water for 10 to 15 minutes before pickling. This helps rehydrate the spears.

Step 2: Wash six quart jars in hot soapy water and rinse well. Wide-mouth jars work best because they make it easier to pack the asparagus upright. Place 3 garlic cloves, 2 teaspoons mustard seed, and 2 teaspoons dill into the bottom of each jar. Pack the asparagus tightly into each jar with the tips facing upward. Do not crush the spears while packing. 

Step 3: In a large stockpot, combine the water, vinegar, salt, sugar, and celery seed. Bring the mixture to a boil, stirring occasionally until the salt and sugar are fully dissolved.

Step 4: Place jars on a towel before filling to prevent thermal shock. Carefully pour the hot brine over the asparagus, leaving ½ inch of headspace at the top of each jar. Make sure the asparagus is fully covered with liquid. 

Step 5: Place lids on the jars and allow them to cool to room temperature before transferring them to the refrigerator. Let the quick-pickled asparagus chill for at least 24 to 48 hours before eating. For the best flavor, let them sit for 1-2 weeks for the flavors to develop. 

Recipe Tips and Troubleshooting

• If you plan to scale your recipe up or down, estimate about 30 medium spears (or 3 pounds) of asparagus per quart jar.
• I like to cut a test piece of asparagus to the length I want, then use that as my guide to cut the bottoms off the rest of the spears so they'll all fit into the jar, leaving ½ inch of headspace.
• Don’t throw away the trimmed ends! Use them to make this creamy asparagus soup recipe (trust me, you'll thank me later!).
• I prefer to choose organic vinegar, and always one that's 5% acidity when canning and/or pickling. I love Azure Standard's white vinegar because it's non-GMO and has 11% acidity, which means I only need to use half the amount (the rest can be diluted with water). First-time Azure customers can get 15% off their first order of $100 or more at a drop location with the coupon code "Melissa15".
• Use the freshest asparagus possible for the best texture.
• Thin spears pickle faster than thick spears.
• Pack jars tightly so the asparagus stays submerged.
• Store jars toward the back of the refrigerator where temperatures stay coldest.
• Don't skip the sugar; it really helps balance out the flavors for this recipe. I use raw organic cane sugar.
• Soaking asparagus in ice water for 10 to 15 minutes before canning helps keep the spears crisp.

Storage Instructions

Because this is a refrigerator pickle recipe, the jars must be stored in the refrigerator. If you need to store your pickles at room-temperature, check out this pickled asparagus recipe.

Quick-pickled asparagus will keep well for approximately 1 to 2 months when refrigerated properly. Always use clean utensils when removing spears from the jar to help maintain freshness.

FAQ’s

What Makes This Different

Most gardening advice says to rotate potatoes every year to prevent disease. This experiment goes against that rule by leaving potatoes in the same soil to regrow naturally.

While it worked longer than expected, it comes with tradeoffs in yield and risk that you need to understand.

How This Started

Five years ago, I intentionally left some potatoes in the ground after harvest. Instead of digging everything up, I wanted to see what would happen if I simply let them be.

The next spring, they grew back. So I left them again. And then again.

Year-by-Year Results

• Year 1: Strong Growth and High Yield - The first year exceeded expectations. I had healthy plants with no disease and a large harvest. I didn’t have to plant anything, and I was able to harvest potatoes all season and even through winter by digging them as needed.
• Year 2: Continued Success - The second year looked very similar to the first. I had strong plant growth, good-sized potatoes and no visible disease. At this point, the system still felt just as productive as traditional planting.
• Year 3: Stable Production - By year three, the plants continued to return reliably. The yield remained consistent, and no disease was present. This confirmed that potatoes can regrow successfully for multiple seasons in the same ground under the right conditions.
• Year 4: Subtle Changes Begin - Production was still good, but changes started to appear. I was harvesting slightly smaller potatoes with a less uniform harvest. The plants were still healthy, but the overall size of the potatoes began to decline.
• Year 5: Smaller Potatoes and Lower Yield - By year five, the difference was clear. While the plants still grew well, and no disease appeared, the potatoes were much smaller. The total number of potatoes remained similar, but because they were smaller, the usable yield dropped.

Final Verdict After 5 Years

Yes, potatoes can regrow in the same ground year after year.

However:

• Yield declines over time
• Potato size decreases
• Risk increases the longer you continue

For me, five years was the limit before rotating and replanting made sense again.

Conditions That Made This Work

This method will not work in every garden. Success depends on:

• Well-draining soil
• Mild winters without deep freezing
• Heavy mulch to protect tubers
• Soil free from disease

If your soil is wet or compacted, potatoes are more likely to rot than regrow.

Risks and Precautions You Need to Know

Disease Builds Up Over Time

Potatoes left in the same ground for multiple years accumulate soil-borne disease pressure because pathogens like early blight, scab, and verticillium wilt can persist and multiply in the soil.

This is why crop rotation is standard gardening advice.

Nightshade Crops Share Diseases

Potatoes, tomatoes, peppers, and eggplant are all part of the nightshade family.

Planting them repeatedly in the same space increases the risk of blight outbreaks, soil contamination and crop failure.

Yield Decline Is Inevitable

Without selecting the best potatoes for replanting:

• Genetics weaken
• Tuber size decreases
• Productivity drops

While this may be a deal-breaker for some, I was still able to get a great harvest for the first 4 years. These things (minus the disease) were much more noticeable in year five.

Should You Try This Method?

I wouldn’t recommend relying on this method for your entire potato crop. However, if you're up for an experiment, do this:

1. Try it in a small section of your garden
2. Monitor for disease
3. Rotate after a few years
4. Keep fresh seed potatoes as backup

If you want to learn the traditional, most reliable method, see my full guide on how to grow potatoes.

Troubleshooting

Why are my potatoes rotting instead of regrowing?

This is usually due to poor drainage. Potatoes need loose soil, not heavy or waterlogged ground.

Why didn’t my potatoes survive winter?

They may not have been deep enough or adequately protected. Potatoes must be below the frost line and well mulched.

Why are my potatoes getting smaller?

This happens when you don’t reselect strong seed stock. Over time, yields naturally decline.

Why should I rotate potatoes?

Rotation reduces disease buildup in the soil and helps maintain strong, productive plants.

FAQ

I’ve been growing food and experimenting in the garden for over 20 years. I believe in understanding the “why” behind traditional methods so you can make informed decisions and, when it makes sense, test what works best in your own garden.

If you’ve ever wondered whether you really need to replant potatoes every year, this experiment shows that while you can bend the rules, understanding the risks is what allows you to do it successfully.

What Makes This Recipe Unique?

You will love this recipe because it is simple, wholesome, and rooted in traditional from-scratch cooking.

• Simple - Uses just two real-food ingredients, without fillers, thickeners, or added sugars.
• Frugal - Budget-friendly compared to store-bought Greek yogurt.
• Nutritious - High in protein and delivers the benefits of fermented milk products with gut-healthy probiotics.
• Versatile - Easy to customize for your family’s taste, and a great foundational recipe to use as the secret ingredient in your homestead kitchen.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Whole Milk - The richer the milk, the thicker your yogurt will be. Raw milk or pasteurized milk both work well, though ultra-pasteurized milk can be less reliable.
• Starter Culture - You can purchase a starter culture (my favorite is this heirloom Bulgarian yogurt culture), or you can use a few tablespoons of plain yogurt. Just make sure it is unsweetened and contains active live cultures.

Recipe Instructions

Step 1: Pour the milk into a heavy-bottomed pot and slowly heat to 180°F, stirring occasionally to prevent scorching. Keep the temperature up for 15-30 minutes; this step is crucial for getting that nice, thick yogurt.

Step 2: Allow to cool to 110°F and skim off the scalded layer. (If you add the culture before the milk is cooled, you’ll kill it. If you add the culture to cold milk, it won’t culture. It just likes to be warm, not hot, not cold.)

Step 3: In a small bowl, mix the yogurt starter with a bit of the warm milk to thin it out. Stir the starter mixture back into the pot of milk.

Step 4: Pour into clean glass jars and cover.

Step 5: Culture the jars in a warm place between 100°F and 110°F for 8 to 12 hours. I place my jars, wrapped in towels, into my microwave. If I turn on the overhead light over my stovetop, it heats the microwave to the perfect “incubating” temperature for culturing my yogurt. For other incubating options, see “Alternative Culturing Methods” below.

Step 6: Once set, line a strainer with cheesecloth or a clean flour sack towel and place it over a bowl. 

Step 7: Pour the yogurt in and allow it to strain in the refrigerator for 2 to 4 hours, or until it reaches your desired thickness.

Step 8: Transfer the thickened Greek yogurt into a clean container and refrigerate.

Alternative Culturing Methods

There are a few ways to culture your yogurt. Pick the option that works best for you, or what you have available:

• Yogurt Maker - A yogurt maker provides a consistent culturing temperature. The downside is that they don’t do anything else. So, unless you have a lot of space in your kitchen, this isn’t ideal.
• Instant Pot - Many Instant Pots come with a yogurt setting, making them a double-duty appliance. However, I don’t like to tie my Instant Pot up for 4-6 hours at a time, so this option doesn’t work well for me.
• Towels & Ice Chest - I haven’t personally tried it, but many people use the towel-and-ice-chest method. Simply wrap your jars in large towels, then place them into an ice chest and close the lid. Some people even add jars filled with boiling water to the ice chest to maintain more heat.
• Crockpot - In the past, I used to fill my crockpot about halfway with hot water, place my jars of yogurt into the crockpot, then turn the knob to “keep warm”. This would work great for me, but you’ll want to test your crockpot settings to make sure it doesn’t heat your milk too much.
• Oven Light - Similar to the microwave method mentioned in the recipe, just wrap the jars in towels and place them in the oven with the light on. 

Choose the option that works best for you, or try them all until you find your favorite! I’ve done many of them over the years, and the microwave is just what works best at this time.

Serving Suggestions

• Top with granola, fresh berries and a drizzle of honey
• Stir into oatmeal or overnight oats
• Use as a base for smoothies
• Substitute for this homemade buttermilk recipe, or swap for sour cream in savory dishes.
• Mix with garlic and herbs for a simple dip
• Spread over warm sourdough bread with a pinch of salt. (I love this easy sourdough boule recipe.)
• Serve as a creamy topping for maple vanilla baked pears or a homemade strawberry shortcake.

Storage Instructions

Store your homemade Greek yogurt in an airtight container in the refrigerator for up to 1 to 2 weeks. For best quality, use within the first week.

Do not freeze, as freezing changes the texture and can make it grainy once thawed.

What Is Water Bath Canning?

At its core, water bath canning is a method of preserving food using heat, acidity, and time.

You fill jars with high-acid foods, place them in boiling water, and process them for a specific amount of time. This kills harmful bacteria and creates a seal that keeps your food safe on the shelf.

It’s simple, effective, and doesn’t require any electricity once the jars are sealed.

Water bath canning is safe for foods with a pH of 4.6 or lower, including:

• Jams and jellies
• Pickles and relishes
• Fruit preserves
• Tomatoes (with added acid)

Water bath canning relies on the combination of acidity and heat to prevent harmful bacteria from growing, making it a reliable way to preserve your harvest.

Why Acidity Matters (Especially for Tomatoes)

One area that often causes confusion is tomatoes.

Tomatoes are considered borderline acidic, which means their pH can vary depending on:

• Soil conditions
• Variety
• Ripeness
• Growing environment

Because of this, you must add acid when canning tomatoes with a water bath method to ensure they’re safe.

You can use:

• Bottled lemon or lime juice (not fresh)
• Citric acid
• 5% vinegar

Using standardized acidity is key, so we're not using homemade apple cider vinegar or fresh lemons/limes here. Bottled lemon/lime juice and commercial vinegar have consistent pH levels, which ensures your final product is safe every time.

Equipment You Need (It’s Probably Less Than You Think)

You don’t need a fancy setup to start water bath canning. Here’s what you’ll need:

• A water bath canner, steam canner or a large stock pot (deep enough to cover jars by 1–2 inches of water)
• A lid for your pot (or even a cookie sheet in a pinch)
• Canning jars (half-pint, pint or quart size) - I like to buy my jars from Azure Canning Co. because their jars are thick glass, much more like the old canning jars used to be. Do not try to can in old spaghetti sauce jars, etc.
• New canning lids and bands (you can get 10% off these ForJars lids with code "MODERN10"). While canning bands are reusable, the lids are not and should be new for each new batch of food.
• A towel (to prevent thermal shock)

Helpful, but optional tools:

• Jar lifter
• Canning funnel
• Headspace tool and debubbler

Step-by-Step Water Bath Canning Process

Once you’ve got your supplies ready, here’s the simple step-by-step process for water bath canning:

1. Prepare Your Recipe

Most water bath recipes are hot pack, meaning your food is hot when it goes into the jar. So prepare your recipe according to the instructions.

Pro Tip: This is also when I like to pre-warm my jars inside my steam canner (or keep my clean jars warm by filling them with hot water until I'm ready to fill them). Putting hot food into a cold jar can cause thermal shock, cracking your jar.

2. Fill Your Jars

Use a funnel and fill to the correct headspace (this is important for sealing).

Pro Tip: If the jar is too full or too empty, the jars don't exhaust propertly and this can cause siphoning of your food and/or an improper seal.

3. Remove Air Bubbles

Run a debubbler or utensil around the inside of the jar. If bubbles are removed, you'll need to adjust the headspace.

4. Wipe the Rim

Make sure the rim is clean so the lid can seal properly. A clean cloth (or paper towel) dipped in water is sufficient for this step.

5. Apply Lid and Band

Place the lid on and tighten the band to fingertip tight. I just use my thumb and first two fingers and turn the band until I meet resistance, then turn it ¼ more turn.

Pro Tip: It's important not to overtighten your bands as this can cause lid buckling, which means your seal is compromised and the food is no longer shelf-stable.

6. Place in Canner

Set jars into hot water (if using a traditional water bath canner) or on the rack (for a steam canner):

• Water temperature should be at 140°F for raw pack
• Water temperature should be at 180°F for hot pack

7. Bring to a Boil

Once the water reaches a full boil (212°F), start your processing time.

8. Process for the Required Time

Follow your recipe exactly for the processing time.

9. Let Jars Rest

After processing:

• Turn off the heat
• Remove lid if using a water bath canner, keep lid on if using a steam canner
• Let jars sit in water or in the steam canner for 5 minutes

10. Cool Undisturbed

After the five minutes, remove the jars from the canner and place them on a towel-lined counter (in a draft-free area) and let them sit for 12–24 hours without touching them.

How to Know Your Jars Sealed Properly

After your jars have cooled, check the seals:

• Press the center of the lid
  • If it doesn’t flex, it’s sealed
  • If it pops, it did not seal

You can also gently lift the jar by the lid. A sealed lid will hold firm.

What If a Jar Doesn’t Seal?

If your lid flexes or comes off altogether, don’t panic. You have options!

• Refrigerate and use within a week or two
• Freeze it (best for jams and sauces)
• Reprocess within 24 hours (with a new lid)

If a jar ever comes unsealed on the shelf or shows signs like mold, bubbling, or off smells, it’s best to discard it safely and do not consume it.

How Long Does Water Bath Canned Food Last?

Properly sealed jars of food can last 12 to 18 months in a cool, dark place. Your pantry or cupboard is a perfect place to store them. The best quality of your food will be within a year of canning.

A Simple Way to Start Preserving Today

Water bath canning doesn’t have to feel complicated. When you understand that it comes down to the right level of acidity, proper processing time and the correct technique, it becomes a rhythm you can rely on season after season.

Start with something simple like jam or pickles. Follow a tested recipe. Take it one batch at a time.

Before long, you’ll have jars lined up on your shelf and the confidence that comes with knowing you preserved that food yourself.

Water Bath Canning FAQ

What Makes This Recipe Unique

If you’ve got a bundle of fresh asparagus on hand, this is one of those dependable, from-scratch recipes you’ll come back to again and again:

• From-Scratch - No cans or processed junk, just simple, real-food ingredients you likely already have in your pantry.
• Quick - Comes together in about 40 minutes
• Versatile - Easy to make gluten-free, and perfect for both everyday meals and special occasions.
• Year-round - A great way to use fresh, seasonal asparagus, but it is also freezer-friendly with a few easy adjustments, so you can enjoy it even after asparagus season is over.

I have developed several from-scratch cream-of-soup recipes to fit just about any taste. From my delicious cream of chicken soup recipe to homemade cream of mushroom soup, I’ve got them all. We even have a cream of onion soup recipe, a savory cream of celery soup recipe, a hearty cream of potato soup, and even a cream of bacon soup.

If you love cream of soups, I’ve got you covered!

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Fresh Asparagus - The star of the show, bringing bright, earthy flavor.
• Butter - Adds richness and depth to the base.
• Chicken Broth - I prefer homemade chicken bone broth.
• Heavy cream - Makes the soup silky and luxurious.

Recipe Substitutions and Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Make it Gluten-Free - Just like the method used in my gluten-free cream of chicken soup, you simply skip the flour and thicken with a cornstarch or potato starch slurry after blending.
• Swap the Dairy - Use half-and-half instead of heavy cream for a lighter version.
• Vegetarian Option - Substitute vegetable broth for chicken broth.
• Butter Alternative - Olive oil works well if you prefer.

Recipe Instructions

Step 1: In a large pot over medium heat, melt the butter. Add chopped onions and cook until soft and translucent, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Step 2: Sprinkle the flour over the onion mixture and whisk until a thick paste forms. Cook for 1 minute.

Step 3: Slowly whisk in the chicken broth, salt, and pepper until smooth.

Step 4: Add the chopped asparagus and bring the soup to a boil. Reduce the heat, cover, and simmer for 25 to 30 minutes until the asparagus is very tender.

Step 5: Use an immersion blender to purée the soup until completely smooth.

Step 6: Return to low heat and stir in the heavy cream and Parmesan cheese. Taste and adjust seasoning, then simmer uncovered until the soup reaches your desired thickness. Ladle into bowls and garnish with additional Parmesan if desired.

Recipe Tips

• For an extra smooth texture, blend the soup in batches using a high-speed blender
• Don’t skip cooking the flour for a full minute to avoid a raw taste
• Cut asparagus into even pieces so it cooks evenly
• Add cream at the end to prevent curdling
• For a more elegant presentation, reserve asparagus tips and cook them separately for garnish

Storage Instructions

• Refrigerator - Store in an airtight container for up to 3 to 4 days
• Freezer - For best results, freeze before adding the cream. Once reheated, stir in the cream and cheese
• Reheating - Warm gently on the stovetop over low heat, stirring occasionally

Why This Recipe Works

This recipe uses a combination of whole wheat and all-purpose flour to create that classic graham cracker texture.

The honey adds both sweetness and moisture, while brown sugar deepens the flavor.

Chilling the dough is the key step that allows you to roll it thin without sticking, giving you that perfect crisp bite once baked.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Flour - I like to use a combination of whole wheat flour (for that classic graham flavor) and all-purpose flour (for structure and texture).
• Sweeteners - Using a combination of brown sugar (which adds depth and sweetness) and honey (essential for flavor and moisture) gives you the most true-to-taste graham cracker flavor and sweetness.
• Butter - I like to use salted butter when baking. If you use unsalted butter, you may want to increase the salt amount slightly (you can taste a pinch of the dough and adjust, as needed). Because we use melted butter to incorporate it into the recipe well, you need to chill the dough before rolling it out. I like to make my dough ahead of time and then roll it out when I'm ready.

Recipe Substitutions and Variations

• Dairy-Free: Substitute melted coconut oil for butter.
• Spice Variations: Add nutmeg or cloves for a warmer flavor.
• Sugar Alternatives: Use less refined sugars or adjust sweetness to taste.
• Soft Crackers: Roll thicker and bake slightly less for a softer texture; crackers will crisp up further as they cool.

Recipe Instruction

Step 1: Mix Dry Ingredients

In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, salt and cinnamon. Mix well.

Step 2: Add Sweeteners and Fat

Add brown sugar, honey and melted butter. Stir until combined.

Step 3: Add Water

Add water one tablespoon at a time until the dough holds together when pressed.

Step 4: Form and Chill

Divide dough into two portions, form into discs, wrap and refrigerate for at least one hour.

Step 5: Roll the Dough

Preheat oven to 350°F. Roll the dough into a rectangle about ⅛-inch thick. Trim off any excess dough to make square edges. Form the excess dough into a separate cracker.

Pro Tip: Roll the dough out between parchment paper and/or a silicone mat.

Step 6: Cut and Score

Using a knife or pizza cutter, cut dough into rectangles and prick with a fork to prevent puffing.

You can brush the tops of the crackers with milk and/or dust with sugar or spices, if you'd like.

Step 7: Bake

Place the dough onto the baking sheet. Bake for 12–15 minutes, checking early to prevent over-browning (especially for the edge pieces).

Remove any pieces that are browning to avoid burning while the remaining crackers continue to bake.

Step 8: Score and Cool

After baking, you may need to re-score the crackers as they tend to puff up slightly during baking.

Allow crackers to cool completely on the baking sheet. They will crisp as they cool.

Recipe Tips

• Chill the dough fully for the best results.
• Don’t skip pricking the dough to prevent puffing.
• Use parchment paper instead of extra flour when rolling.
• Rotate the dough as you roll for even thickness.
• Watch closely near the end of baking to avoid burning.

Storage Instructions

Store cooled graham crackers in an airtight container at room temperature for up to 2–3 weeks.

If they soften over time, simply place them in a warm oven for a few minutes to crisp them back up.

You can also freeze both the dough and baked crackers for longer storage.

FAQs

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Did you make these homemade graham crackers? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your sweets and tag me on social media @melissaknorris so I can see!

What Makes This Recipe Unique

• Homemade Goodness -  Made with simple pantry ingredients you likely already have on hand.
• Simple and Fast - Ready in about 20 minutes from start to finish with no special equipment required.
• Versatile - Customizable spice blend to suit your taste, adaptable to gluten or dairy-free and perfect for snacking, soups, or dipping.
• Budget-Friendly - A frugal and healthier alternative to store-bought crackers.

Key Ingredients:

A full ingredients list, including measurements, can be found in the recipe card below.

• Flour - You can use whole wheat flour, freshly milled flour, or all-purpose flour. Whole wheat gives a deeper, nuttier flavor, while all-purpose makes a lighter cracker.
• Butter - Butter creates a tender crumb and rich flavor. Cutting it into the flour creates little pockets that help the crackers crisp in the oven.
• Honey - Just a touch balances the spices and helps with browning.

Recipe Substitutions and Variations

One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.

• Dairy-Free - Coconut oil or lard can be used in place of butter if desired.
• Gluten-Free - For a gluten-free cracker, use almond flour or your favorite gluten-free flour blend. For helpful gluten-free info, check out my gluten-free baking tips.
• Seasonings -  If you like extra heat, add a pinch of cayenne pepper. For a milder cracker, reduce the chili powder slightly. To make this easy recipe even faster, substitute 2 ¼ teaspoons of my DIY taco seasoning for the seasonings called for.
• Honey Substitute - Maple syrup or sugar can be used instead of honey.

Mexican Cracker Recipe Instructions

Step 1: Preheat the oven to 400°F. Measure the flour, onion powder, garlic powder, chili powder, cumin, and paprika into a large mixing bowl. Using a pastry cutter, cut the butter into the flour until pea-sized pieces form.

Step 2: Add the liquid and honey and mix until just combined.

Step 3: Dump the cracker dough onto a piece of parchment paper or directly onto a baking sheet (I’ve never had issues with my dough sticking). Roll out the dough to about ⅛” thickness.

Step 4: Using a pizza cutter (or knife), cut the crackers into desired shapes. (You can also make the crackers into fancy shapes with cookie cutters.) Sprinkle with optional sea salt. If you didn’t roll the dough on your baking sheet, transfer it now.

Step 5: Bake for 10 minutes at 400°F. After 10 minutes, remove the crackers from the outer edges so they don’t burn and place them on a cooling rack. 

Step 6: Return the remaining crackers to the oven and bake for 2-3 minutes, until most are golden brown. Allow the crackers to cool before removing from the pan. They will crisp as they cool.

Recipe Tips

Storage Instructions

Once completely cooled, store your Mexican crackers in an airtight container.

Room Temperature: Store in a sealed container for up to 5 days.

Freezer: The dough can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.

If the crackers soften slightly during storage, simply place them back in a 300°F oven for 3 to 5 minutes to crisp them again.

Home and Hand Made

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