Home Canning & Preserving Tips

By Marie Miller, Garland Utah

Preserving Deliciousness Since 1988

Canning and preserving food has been a beloved tradition in many families for generations. Marie Miller of Garland, Utah, has been learning and sharing her expertise since 1988, helping friends, neighbors, and family enjoy the delicious flavors of home-preserved produce all year long. From tomatoes to salsa and pickles pickles to relish, Marie’s tried-and-true methods make canning both practical and fun.

Supplies Needed

A successful canning day starts with preparation. Having all your tools in one place saves time and avoids frustration. Marie recommends keeping a dedicated tote with only your canning supplies. Here’s a breakdown of essentials and why they matter:

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- Jar Lifter, Oven Mitt & Rubber Gloves: Protects  hands.- Food Processor, Apple Corer/Peeler/Slicer & Electric Knife: Speeds up fruit prep.- Funnels, Paper Towels & Old Towels: Keeps your workspace clean.- Pressure Cooker(s), Water Bath Canner(s), Juicer/Steamer(s) & Food Mill: Essential depending on what you’re preserving.

Other helpful tools include timers, flexible cutting boards, tongs, and a variety of knives.

Tips for Success

Marie’s years of canning experience have produced some clever hacks to make canning easier and more efficient:

- Lay clean old towels under cutting boards and around sinks for fast cleanup.- To save time, use a food processor to chop onions, peppers, cucumbers, etc.- Do your pressure and water bath canning outside on a Camp Chef to keep the kitchen cool.- Freeze tomatoes whole for later batches—skins slip off easily after thawing.

- Cut a roll of paper towel in half to create the perfect size for wiping jar rims.

Step-by-Step: Homemade Salsa

Few things beat the taste of fresh, homemade salsa. Here’s how Marie makes hers, with a balance of fresh tomatoes, onions, peppers, and spices:

Remember to grab your produce at Kent's!

1. Before starting, set up everything needed within easy reach.

2. Blanch tomatoes in boiling water for about 30 seconds then transfer to cold water to slip skins off easily.

3. Core, chop, and squeeze out extra juice before adding tomatoes to a large stock pot. Drain off more juice just before cooking.

4. Use a food processor for onions and peppers, then combine with tomatoes. Use gloves when handling jalapeños to avoid burns.

5. Mix in combined seasonings (sugar, salt, pepper, cumin, cayenne, chili powder, and garlic) along with apple cider vinegar and lime juice.  Simmer 3 hours.

6. Use a glass measuring cup to pour hot salsa into sterilized jars, leaving 1/2” headspace. For thicker salsa, use a colander to drain juice for desired consistency. Reserved juice can be bottled to add spicy flavor to chili and taco soups. 

7. Wipe rims clean, place lids and rings, and process in a water bath canner or pressure cooker.

Step-by-Step: Sweet Pickle Relish

Relish adds the perfect tangy crunch to tuna sandwiches, hot dogs, and more. Marie’s method ensures rich color and zesty flavor:

1. Wash and trim unpeeled cucumbers. Chop into chunks and run through a food processor.

2. Chop onions and peppers (green and red add great color).

3. Combine cucumbers, onions, and peppers in a large stock pot.

4. Combine seasonings (salt, sugar, ground cloves, mustard powder, turmeric, celery seed) and add to the pot.

5. Add vinegar and boil 20 minutes then ladle hot relish into sterilized jars.

6. Wipe rims clean, place lids and rings, and process in pressure cooker.

Conclusion

Home canning is more than just food preservation—it’s about tradition, family, and savoring the harvest all year. Whether you’re making salsa to share at a barbecue or relish for your pantry, these methods keep your produce fresh and flavorful. Thanks to Marie’s tried-and-true tips, you can enjoy delicious homemade goods while saving money and reducing waste.