If you’re feeling down about the winter weather, you’re not alone. The dull gray skies and dormant vegetation can leave us feeling listless and longing for spring’s return. I used to be one of those people who just didn’t get it – that is, until my husband’s mother started sharing her passion for gardening with me. Now, as a homesteader myself, I understand the allure of preserving the bounty of the harvest even during the colder months.
As someone who values being productive and feeling like they’re accomplishing something, I’ve found that canning is an excellent way to stay busy and engaged during the winter. And it’s not just about putting up food for later – it’s also about savoring the sense of accomplishment that comes with creating something tangible from what you have.
But did you know that there are plenty of things you can still can even when the temperature is cold? That’s right!
From jams and jellies to pickles and preserves, there are countless options for keeping your hands busy and your pantry stocked. And who knows – you might just find that the simple act of preserving helps you feel more connected to nature and more grounded in the present.
So what can you get started on? Here are some ideas to get you going: [insert list here]
What to Can This Winter:
Beets
Beets are a hardy vegetable that thrives in colder climates, making them an ideal choice for growers in regions with chilly winters. In fact, if you have a cold frame greenhouse, you can cultivate them throughout the year to ensure a steady supply of fresh beets. One of their most appealing features is the versatility they offer. Not only are the roots edible, but many people also appreciate the beet greens, which can be used in salads or sautéed as a side dish.
However, did you ever consider preserving your beets through canning? It’s a great way to enjoy them year-round. For instance, my husband has a special fondness for pickled beets. By canning them, you can preserve the flavorful treat and enjoy it with a fresh salad or as a topping for various dishes.
Brussel Sprouts
As I reflect on my childhood, I’m reminded of the collective disdain towards Brussels sprouts that seemed to be a universal sentiment among kids. My mom never altered their texture when I was growing up, so it’s possible that my perception of their taste was shaped by this experience. It wasn’t until I tried them as an adult that I discovered their hidden flavor profile – and I’m still not sure what all the fuss is about!
Their deliciousness has me excited to explore ways to preserve them during the winter months, such as growing them in a greenhouse or using cold temperatures. If you’re looking for a tasty way to store Brussels sprouts, consider pickling them for a delectable treat.
Carrots
I have a long-standing affection for carrots, and my enthusiasm is rooted in their versatility. Whether I’m indulging in a crunchy snack with ranch dressing or savoring them as a sweet and savory component in a glazed dish or hearty pot roast, I always look forward to the experience. This is why I’m thrilled about the prospect of preserving them through canning during the winter months.
With a little creativity and planning, it’s possible to cultivate carrots in an unheated greenhouse, containers, or directly in the soil, allowing for a bountiful harvest that can be preserved for later enjoyment.
Turnips
While I’m not a fan of turnips myself, my mother-in-law was quite passionate about them. She would cook them in a way that made them resemble mashed potatoes, but with a bold, pungent flavor that’s distinctly different from potatoes. One thing is certain, though – turnips are hardy vegetables that can thrive in many locations even during the winter months. The best part? You get to harvest not just the turnips themselves, but also their nutritious greens.
And if you’re willing to put in a little extra effort, you can even preserve the turnips through canning, allowing you to enjoy a taste of fresh, homegrown goodness all year round.
Rutabaga
If you’ve ever wandered through your local grocery store’s produce section, you may have stumbled upon a peculiar-looking vegetable that bears a striking resemblance to a turnip but isn’t quite one. Chances are, you’ve just encountered rutabaga. This root vegetable shares a familial connection with its turnip cousin, which accounts for its hearty nature and ability to thrive in cold weather conditions, whether grown outdoors over winter or cultivated indoors within a greenhouse.
Notably, rutabagas can also be preserved through canning, allowing you to enjoy this delectable treat throughout the year, even as winter’s chill begins to dissipate.
Parsnips
If you’re a fan of the sweet and nutty flavor of parsnips, you’ll be thrilled to know that they can thrive in a greenhouse over winter. Harvested parsnips offer endless possibilities for preservation – one popular method being canning. While some may claim that canned parsnips don’t retain their original taste, many others argue that if you enjoy the flavor before canning, there’s no reason why you shouldn’t appreciate it afterwards.
The best way to determine your preference is to give canning a try and see how you feel about it.
Sweet Potatoes
Growing sweet potatoes is an enjoyable process that requires careful attention to detail, particularly when it comes to curing and storing them over winter. However, what if you’d like to prepare them for quicker consumption? The good news is that you can preserve your harvest by canning some of your sweet potatoes during the winter months. This way, you’ll have a steady supply of delicious, homegrown goodness at your fingertips.
Greens
I’m a huge fan of greens! In fact, my mom recently raved about the bunch I sent her at Christmas – she’s not typically a green eater, but these ones really won her over. And it’s no surprise why: there’s something special about biting into a fresh, vibrant green that just can’t be replicated by their wilted counterparts. As the winter months roll around, our bodies often start to crave the essential nutrients that come from consuming leafy greens.
So, if you’re lucky enough to have a cold frame greenhouse, consider using it to grow your own crop of greens. If you live in a warmer climate, you might even be able to get away with planting them directly outdoors. When they’re harvested, bring them indoors and preserve them – they really are that good!
Venison
As the late summer and fall seasons arrive, my focus shifts from gardening to canning fruits and vegetables. However, with winter’s approach, our attention turns to preserving meat. In my area, deer season commences, providing an opportunity for my family to hunt. Although they don’t consume enough meat to make a significant impact on the hunted game, we gladly accept any unwanted deer from fellow hunters.
With the bounty of venison in hand, I take pride in processing it myself and transforming much of it into tender and flavorful deer jerky. Canning this savory treat is a breeze, and its deliciousness never fails to impress.
Chili
As I delved deeper into the world of canning, I discovered that the possibilities were endless. What once seemed like an insurmountable task – transforming store-bought canned goods into homemade creations – became a reality with a little practice and patience. One winter in particular stood out as a game-changer.
With my pantry overflowing with summer’s bounty, I began a new tradition: converting all that deliciousness into hearty, warming chilies that would keep me company throughout the colder months. By canning these chili concoctions, I was able to free up valuable storage space and jar capacity for the next season’s preserving adventures. It was a win-win situation – my taste buds were thrilled, and my sanity remained intact.
Soups
As I prepare for a new season of canning and gardening, I find myself clearing out my pantry by making the most of traditional methods like canning different chilies. This approach not only frees up space but also provides a convenient way to enjoy meals on busy days. When I’ve spent hours tending to the garden, there’s no better feeling than whipping up a fresh can of soup and pairing it with a quick salad for a satisfying dinner.
It’s the perfect solution for using up items in your freezer or pantry that you know are taking up valuable space. Take inventory of what needs clearing out – perhaps some chicken noodle soup or vegetable soup – and transform those ingredients into a delicious, easy meal.
Sausage
While some may raise an eyebrow at the idea of canning sausage, this preservation method offers a unique solution for making the most of your winter cooking endeavors. With multiple approaches to choose from, my husband and I prefer to dedicate our free time during the cold season to processing our sausage stash. By browning it in small pieces or forming patties, we’re able to create shelf-stable products that free up valuable space in our freezer.
This convenient method ensures our favorite sausages remain accessible throughout the year, without compromising their flavor and texture.
Stock
As you venture into canning various soups or meats, the process often yields an abundance of leftover bones, skin, and other byproducts. Rather than allowing these resources to go to waste, I take it upon myself to make the most of them, not only to reduce my expenses but also to minimize food waste in the long run.
In particular, creating and canning your own stock is a fantastic way to reap these benefits.
By utilizing these ‘leftovers’ after completing soup or stock canning projects, I’m able to conserve valuable resources and enjoy long-term financial savings.
Hamburger
When life gets busy and meal prep becomes a challenge, having pre-cooked hamburger meat on hand can be a game-changer. A few years ago, I took matters into my own hands by canning cooked hamburger to ensure that even when I’m running behind schedule, I’ve got a reliable option for whipping up a quick and delicious supper. With this convenient solution, you can skip the hassle of thawing out meat in a hurry and focus on getting dinner on the table. The best part?
You can use it in a variety of dishes, from spaghetti and tacos to lasagna and more.
Chicken
When the harvesting season gets busy, it’s easy to fall into the habit of rushing through tasks and leaving things undone. I’m guilty of doing just that – sometimes I’ll throw whole chickens into my freezer after butchering because I don’t have time to debone or divide the meat properly. But winter is a great opportunity to go back and finish those tasks.
Instead of letting whole chickens take up valuable freezer space, you can thaw them out and can the meat so it’s ready to use whenever you need it. This approach not only frees up space in your freezer but also keeps you busy during the colder months. In fact, there are 15 different options for harvesting and canning over the winter months, which can help you create more space in your pantry and freezer while keeping you engaged throughout the season.
So, do you find yourself doing much canning over the winter? If so, what’s your favorite thing to preserve?
