There’s something bittersweet about the last canning day of the season. The garden’s finished its run, the air’s gone crisp, and the kitchen smells like cinnamon, apples, and the faint satisfaction of knowing I won’t have to buy jam all winter.
Around here, canning isn’t just a task — it’s a small act of gratitude for what the year’s harvest gave us. And, like everything else, I do it the Pepper way:
1 – Take stock of the stragglers.
Before I start, I check what’s left in the garden and pantry — the last of the apples, a few lingering cranberries, maybe a forgotten pumpkin or two. Those “almost past their prime” stragglers are perfect for sauces, jams, and butters. Nothing goes to waste in this kitchen.
2 – Gather supplies before you start.
Jars, lids, rings, tongs — all cleaned, sterilized, and ready. I learned the hard way that nothing tests patience quite like being elbow-deep in apple butter when you realize you’re out of lids. (Ian drove to town for replacements. He came back with the wrong size and a pumpkin pie. I forgave him.)
3 – Stir with purpose.
Canning takes time — and patience. You can’t rush the simmer, the thickening, or the seal. So I make it cozy: kettle on, music playing, Mo snoring by the door, and Roxie perched on her cat tree watching the leaves fall. Though, I swear she times her tail flicks to every “pop” of a sealing jar.
4 – Label everything.
Once the jars are cool, I label them clearly. It’s not just about organization; it’s about pride. There’s nothing quite like seeing rows of golden applesauce, ruby cranberry jam, and spiced pear butter glistening on the shelf. It’s a prepper’s version of stained glass.
5 – Share the harvest.
Thanksgiving is the perfect excuse to share a little of that goodness. A jar of jam makes a thoughtful hostess gift, apple butter turns simple biscuits into something special, and homemade cranberry sauce finds its way into my cookies and onto Ian’s sandwiches. It’s a sweet reminder that prepping isn’t only practical, it’s personal.
Canning reminds me that preparedness isn’t just about being ready for what might come, it’s about making the most of what we already have and passing that comfort along.
Pepper’s Tip:
If you’re new to canning, start small. Applesauce or jam are easy first projects. And always check your seals before storing — one loose lid can undo a whole afternoon’s work (and your good mood). Recommend: Ball Complete Book of Home Preserving.
Stay prepped and prepared,
Pepper
*I receive no compensation for any items I recommend.