As we wait for what hopefully will be a bountiful spring and summer, there's one thing we should do while we have a moment on these slower-paced winter days. And that my friends, is doing an inventory of the canning pantry.
Even before I started canning last year, I would take an inventory of items in the pantry each February. By taking an inventory, I knew exactly what I had on hand, what I needed more of, and what items my family didn’t care for as much. It also gave me an opportunity to work through any items that may have gotten pushed to the back of the pantry. I would challenge myself to use up as many items as I could before going back to the grocery store to restock.
You want to be mindful of how long the items have been on your shelves and the conditions in which they were stored. Canned products should be stored in a cool, dark place. Typically, home canned food should be consumed within 12-24 months.
When home canning, you want to pay careful attention to your products. Check each jar for any changes, especially with the sealing of the lid, color, and smell. If the seal has broken, it is best to discard it. It's extremely important to discard spoiled products safely and correctly. Follow these rules recommended by the Centers for Disease Control & Prevention.
Home canning is a serious science. You want to use recipes that have been tested, approved, and up-to-date by The United States Department of Agriculture. The National Center for Home Food Preservation has a wealth of knowledge and I highly recommend you read through their guides, especially if you're a newbie like me. You can find them here.
Keeping track of your canning products can be as simple as using a spiral notebook, an app on your phone, a printable list like this one, or a notebooking page like this. Personally, I like using an inventory sheet. I keep it in the cabinet with my home canned goods so that it's easy to add or remove items from the list.
Another good task to do during this “off-season” of gardening, is to evaluate your canning supplies and ensure you have everything you need. You can read more about that here.
Currently, in my canning pantry, I have several jars of jam in three different flavors. So, I likely won’t make any more this summer, unless we can make a serious dent in it. I'm completely out of pizza sauce though, and that was one of our absolute favorites last year. I will definitely need to make more of that! The rest of the items I'm sure we'll use up between now and the end of the summer.
Whether you're new to home canning or a seasoned pro, I hope these tips are helpful in your canning journey for 2023!
Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today!