In uncertain times, having the skill to preserve food safely at home becomes invaluable. These traditional water bath canning recipes allow you to create shelf-stable meals that last up to a year without refrigeration. Master these time-tested techniques to build your food security and always have nutritious, ready-to-eat meals on hand. From hearty stews to complete one-pot dinners, these preserved meals offer both convenience and peace of mind for any household.
MEDICAL DISCLAIMER: Home canning carries inherent risks if not done properly. Botulism is a serious, potentially fatal illness that can result from improperly canned foods. Always follow tested recipes, maintain proper acidity levels, and use appropriate processing times. When in doubt, consult current USDA canning guidelines or your local extension office for safe canning practices.
Recipe 1: Pork Shoulder with Mixed Vegetables
Ingredients (Makes 3 jars, 0.7L each)
- 1 kg pork shoulder, cut into chunks (2.2 lbs)
- 2 red onions, chopped
- 2 carrots, diced
- 3 potatoes, cubed
- 200g green peas (7 oz)
- 300g green and yellow beans, chopped (10.5 oz)
- 3 garlic cloves
- Salt and black pepper to taste
- Organic dry seasoning (nitrate-free)
- Sweet ground paprika
- 3 tablespoons white vinegar (9% acidity) – 1 per jar
- Cold water as needed
Instructions
- Sterilize three 0.7L canning jars and new lids in boiling water.
- Jar 1 – Potato Stew: Layer pork, potatoes, carrots, onions, and 1 garlic clove.
- Jar 2 – Peas with Pork: Layer pork, peas, onions, carrots, and 1 garlic clove.
- Jar 3 – Green Beans with Meat: Layer pork, mixed beans, onions, carrots, and 1 garlic clove.
- Season each jar with salt, pepper, dry seasoning, and sweet paprika.
- Add 1 tablespoon of 9% vinegar to each jar (essential for safety).
- Fill jars with cold water, leaving 1 inch headspace.
- Wipe jar rims with vinegar and seal with new lids.
- Place jars in large pot, cover with water to lid level.
- Process in boiling water bath for 3 hours for shelf storage, or 90 minutes if storing in refrigerator for 1 month.
- Cool completely – lids should indent slightly when properly sealed.
Recipe 2: Chicken with Vegetables and Rice
Ingredients (Makes 3 jars, 0.7L each)
- 1 kg chicken drumsticks and thighs (2.2 lbs)
- 150g rice (5.3 oz)
- 1 onion, chopped
- 2 carrots, diced
- 200g green and yellow beans (7 oz)
- 3 garlic cloves
- Salt, pepper, and sweet paprika to taste
- Organic dry seasoning
- 3 tablespoons white vinegar (9% acidity)
- Cold water as needed
Instructions
- Jar 1 – Chicken with Rice: Add chicken pieces, rice, seasonings, and 1 garlic clove.
- Jar 2 – Chicken with Green Beans: Layer chicken, onions, carrots, beans, small amount of rice, and seasonings.
- Jar 3 – Chicken with Mixed Vegetables: Combine chicken, onions, carrots, beans, and seasonings.
- Add 1 tablespoon vinegar to each jar.
- Fill with cold water, leaving 1 inch headspace.
- Wipe rims with vinegar and seal with new lids.
- Process in boiling water bath for 5 hours for shelf storage (contains bones), or 3 hours for refrigerator storage.
Recipe 3: Beef Stew in Jars
Ingredients (Makes 4-5 jars, 0.75L each)
- 1 kg beef shoulder, cubed (2.2 lbs)
- 1 kg onions, chopped (2.2 lbs)
- 200g celery, chopped (7 oz)
- 100ml vegetable oil (3.4 fl oz)
- 1 tablespoon tomato paste
- 500ml tomato juice (17 fl oz)
- 4-5 bay leaves
- 4-5 garlic cloves
- Salt, pepper, and sweet paprika
- 4-5 tablespoons white vinegar (9% acidity)
Instructions
- Heat oil in large pot, sauté onions until golden.
- Add celery, cook for 3 minutes.
- Add beef, brown for 10 minutes.
- Stir in tomato paste and tomato juice, simmer briefly.
- Place 1 bay leaf, 1 garlic clove, and seasonings in each sterilized jar.
- Fill jars with hot beef mixture, add 1 tablespoon vinegar per jar.
- Wipe rims and seal with new lids.
- Process in boiling water bath for 3 hours.
Recipe 4: Meatballs in Tomato Sauce
Ingredients (Makes 3-4 jars, 0.7L each)
- 1 kg ground meat (2.2 lbs)
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 2 eggs
- 3 tablespoons breadcrumbs
- 50ml vegetable oil (1.7 fl oz)
- 1 tablespoon flour
- 500ml tomato juice (17 fl oz)
- 500ml water (17 fl oz)
- Salt, pepper, sweet paprika, and dry seasoning
- 3-4 tablespoons white vinegar (9% acidity)
Instructions
- Mix ground meat, onions, garlic, eggs, breadcrumbs, and seasonings.
- Form into meatballs and brown in oil on all sides.
- Remove meatballs, add flour to pan, cook 20 seconds.
- Add paprika, then tomato juice and water. Simmer sauce.
- Place meatballs in sterilized jars, cover with hot sauce.
- Add 1 tablespoon vinegar per jar, seal with new lids.
- Process in boiling water bath for 3 hours.
Processing Time, Storage & Safety
Processing Times:
- Shelf storage (1+ years): 3-5 hours depending on recipe
- Refrigerator storage (1 month): 90 minutes to 3 hours
Storage: Keep processed jars in cool, dark place like pantry or basement.
Safety Check: Properly sealed jars will have slightly indented lids and make a “pop” sound when opened.
Why Home Canning is Essential for Food Security
Home canning provides unparalleled food security by creating shelf-stable meals that require no electricity or refrigeration. These preserved foods maintain their nutritional value for extended periods while offering the convenience of ready-to-eat meals during emergencies, busy periods, or economic uncertainty.
The high protein content from meat combined with vegetables and grains creates complete, balanced meals. Proper canning techniques eliminate harmful bacteria while preserving vitamins and minerals. The addition of vinegar ensures safe acidity levels, preventing botulism growth. These skills connect us to traditional food preservation methods that sustained families through difficult times, providing both practical benefits and peace of mind in an unpredictable world.
IMPORTANT SAFETY REMINDER: Always heat canned foods to 80°C (176°F) for 10 minutes before consumption as an additional safety measure against botulism toxin.