Watch a trailer of Elizabeth Poett’s workshop, Savoring the Season: Guide to Canning, and get a glimpse of the canning processes she will cover as well as some of her favorite recipes she will share.

Savoring the Season: Guide to Canning 

Preserve your favorite high acidity foods with water bath canning as Elizabeth demonstrates this method with her homemade barbecue sauce recipe. Water bath canning is also ideal for foods such as jams, relishes, sauces or chutneys.

Water Bath Canning

Preserve your favorite low acidity foods for a longer shelf life with the pressure canning method as Elizabeth guides you using her homemade chicken stock recipe. Pressure canning is also ideal for foods such as tomato sauce or applesauce.

Pressure Canning

Cook along with Elizabeth as she prepares her delicious recipe for peach jam and demonstrates how to preserve it using the water bath canning method.

Peach Jam

Prepare a salty treat with Elizabeth’s recipe for homemade dill pickle slices as she breaks down how to create pickles out of cucumbers and preserve them with the water bath canning method.

Dill Pickles

Learn to prepare Elizabeth’s rustic tomato sauce that can be enjoyed year-round. Whether you prefer it with spaghetti or in a hot soup, Elizabeth demonstrates how to properly preserve the sauce using the pressure canning method.

Rustic Tomato Sauce

Enjoy apples year-round with Elizabeth’s spiced applesauce recipe. Elizabeth demonstrates how to add spices for additional flavor and preserve the applesauce with the pressure canning method.

Spiced Applesauce

Learn to preserve flavors year-round in Elizabeth Poett's canning workshop.

Course: Canning Pickling Preserving Lead Image

Course: Canning Pickling Preserving 100 Trailer

We are always barbecuing at the ranch, whether it is to feed a crew of helpers or to celebrate a birthday. The sweet, tangy flavor of this particular sauce makes it an incredibly versatile one that is a great addition to the pantry. You can taste the sweet onions, peppers, and tomatoes simmered together with a mix of spices. It is good on beef and chicken, and doubles as a dipping sauce for sausage and sweet potato fries.

Barbecue Sauce

I find myself using chicken stock in my cooking almost every day. I use a jar of stock to make rice and pasta dishes, and to make soups and stews. It is a quick and simple way to elevate the flavor of a dish. The best way to do this is to make a big pot of stock, process it in a pressure canner, and stock your pantry with the jars. It is fun to make this recipe on a cold day when you are getting things done around the house, since the stock simmers on the stove for a long time.

Chicken Stock

I love making peach jam, and I love sharing it with friends. In our community, it has become a tradition for neighbors to give jam to one another at the end of the year. These jars of jam are usually made with fruit harvested from a tree or home orchard behind the house. Peach jam is fragrant, rich in color, and makes a wonderful gift. There is nothing better than warm, fresh bread smothered with peach jam.

Every time I pull a jar of these pickles off the shelf, I am so happy I took the time to make them. They are a wonderful addition to many kinds of sandwiches. I often put them on the table at a barbecue so that people can snack on them and add a little something salty to their plates. This is a fun and simple project to do on your own or with your family.

Dill Pickle Chips

I love to open a jar of this sauce to toss with pasta on a winter evening. The flavors and texture transport me straight to the summer garden, with its orderly rows of heirloom tomatoes, onions, garlic, and basil. It is such a joy to have this flavorful sauce in the pantry, ready and waiting to make a quick, comforting, and warming meal to eat together after a day out in the wind and cold.

Safety Guidelines for Water Bath Canning

Safety Guidelines for Pressure Cooker Canning

Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.


Elizabeth Poett

Savoring the Season: Guide to Canning

Course: Canning Pickling Preserving 101 Water Bath Canning

Course: Canning Pickling Preserving 102 Pressure Canning

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