Canning with Tanita, 150 W Adams Street, Phoenix, AZ (2026)

08/31/2026

That’s an incredible batch! 🥕🥔🌽🥫 71 quarts of vegetable soup is some serious pantry prep—and having a favorite meal stocked up like that is hard to beat! ❤️
Nothing says homemade comfort quite like shelves full of jars ready for a quick, hearty meal.

08/12/2026

Pickled Banana Peppers

Turn a fresh harvest of banana peppers into crisp, tangy pickled rings that are ready to brighten up sandwiches, burgers, pizzas, salads, and more. A little mustard seed and optional red pepper give every jar an extra pop of flavor.

Yield: About 5–6 pint jars

Ingredients
* 3 pounds fresh banana peppers
* 5 cups white vinegar (5% acidity)
* 1 cup water
* 2 tablespoons canning or pickling salt
* 2 teaspoons mustard seed
* 1 teaspoon celery seed
* ½ teaspoon crushed red pepper flakes, optional

Instructions
1. Prepare the Peppers�Wash the banana peppers thoroughly. Remove the stems and slice the peppers into rings about ¼-inch thick. Remove as many seeds as you prefer.
2. Prepare the Jars�Wash your pint jars and keep them hot until filling. Prepare the lids according to the manufacturer's directions.
3. Make the Pickling Brine�Combine the 5% acidity vinegar, water, and canning salt in a nonreactive saucepan. Bring to a boil, stirring until the salt dissolves.
4. Add the Seasonings�Divide the mustard seed, celery seed, and optional red pepper flakes among the hot jars.
5. Pack the Peppers�Pack the sliced banana peppers firmly into the jars without crushing them. Leave enough room for the required headspace.
6. Add the Hot Brine�Pour the boiling pickling liquid over the peppers, leaving ½-inch headspace. Remove trapped air bubbles and adjust the liquid level if necessary.
7. Wipe and Seal�Wipe each jar rim clean. Center the lids and apply the bands until fingertip tight.
8. Process the Jars�Process in a boiling-water canner using a tested pickled-pepper recipe and its specified processing time, adjusting for altitude when required. For shelf-stable canning, don't reduce the vinegar or increase the water or peppers beyond the proportions in the tested recipe.
9. Cool and Check�Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before labeling and storing.
10. Rest for Flavor�For the best tangy flavor, let the peppers rest for 2–3 weeks before opening your first jar.

Canning with Tanita Tip:
Use these pickled banana peppers on Italian subs, cheeseburgers, tacos, nachos, homemade pizza, grilled sausages, or chopped into pasta and potato salads. Save a little of the tangy brine for salad dressings, too!

Bright, zippy, and deliciously tangy—a pantry favorite you'll be glad you canned.

Happy Canning! — Canning with Tanita

08/12/2026

Classic Dill Relish

Turn an abundance of fresh cucumbers into a tangy, savory homemade relish packed with dill flavor! This classic pantry favorite is delicious on burgers, hot dogs, sandwiches, potato salad, deviled eggs, and so much more.

Yield: About 6 half-pint jars

Ingredients
* 8 cups finely chopped pickling cucumbers
* 2 cups finely chopped yellow onion
* 1 cup finely chopped green bell pepper
* 3 tablespoons canning or pickling salt
* 3 cups white vinegar (5% acidity)
* ¾ cup granulated sugar
* 3 tablespoons dill seed
* 2 teaspoons mustard seed
* ½ teaspoon ground turmeric

Instructions
1. Prepare the Vegetables�Wash the cucumbers thoroughly and trim off the blossom ends. Finely chop the cucumbers, onion, and bell pepper by hand or pulse them carefully in a food processor. Keep the texture finely chopped rather than puréed.
2. Salt and Rest�Combine the chopped vegetables with the canning salt in a large bowl. Cover with cold water and allow the mixture to stand for about 2 hours.
3. Drain Well�Transfer the vegetables to a colander and drain thoroughly. Rinse with cool water, then drain again, pressing gently to remove excess moisture.
4. Prepare the Brine�In a large nonreactive saucepan, combine the 5% acidity vinegar, sugar, dill seed, mustard seed, and turmeric. Bring the mixture to a boil, stirring until the sugar dissolves.
5. Cook the Relish�Stir the drained vegetables into the hot brine. Return to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally.
6. Fill the Jars�Spoon the hot relish into hot half-pint jars, leaving ½-inch headspace. Remove trapped air bubbles, adjust the headspace if necessary, and wipe the rims clean. Apply lids and bands fingertip tight.
7. Process the Relish�Process the filled jars in a boiling-water canner using a tested dill relish canning recipe, adjusting the processing time for your altitude. Because vinegar strength and vegetable-to-acid ratios affect safety, don't reduce the vinegar or increase the vegetables in a canning version.
8. Cool and Check�Remove the jars and let them cool undisturbed for 12–24 hours. Check the seals, label the jars, and store them in a cool, dark place.

Canning with Tanita Tip:
For the best flavor, give your dill relish a couple of weeks in the pantry before opening a jar. Stir it into tuna or egg salad, spoon it over grilled sausages and burgers, or mix a little into homemade tartar sauce.

Crisp, tangy, and full of dill flavor—this is one homemade condiment worth keeping stocked!

Happy Canning! — Canning with Tanita

08/12/2026

Easy Preserved Cherry Tomatoes

Turn a basket of ripe cherry tomatoes into a bright, flavorful pantry staple! Preserving them with herbs, garlic, and a properly acidified canning liquid gives you tender little tomatoes that are wonderful for pasta, sauces, soups, and more.

Ingredients (Per Pint Jar)
* About 1½–2 cups firm cherry or grape tomatoes
* 1 tablespoon bottled lemon juice
* ¼ teaspoon canning or pickling salt, optional
* 1 small garlic clove, optional
* ½ teaspoon dried basil or oregano, optional
* Boiling water, as needed

Instructions
1. Prepare the Tomatoes�Wash the cherry tomatoes thoroughly and remove the stems. Discard any tomatoes that are bruised, split, moldy, or overly soft.
2. Prepare the Jars�Wash your canning jars and keep them hot until you're ready to fill them. Prepare the lids according to the manufacturer's directions.
3. Add the Acid�Pour 1 tablespoon bottled lemon juice into each pint jar. This acidification step is important when safely canning tomatoes.
4. Add the Seasonings�If desired, add the canning salt and dried herbs. For garlic or other flavor additions, use only amounts and ingredients permitted by the tested canning recipe you're following.
5. Fill the Jars�Pack the cherry tomatoes into the hot jars without crushing them. Cover with boiling water according to your tested recipe, maintaining the required headspace.
6. Remove Air & Seal�Release trapped air bubbles, adjust the headspace if necessary, and wipe the jar rims thoroughly. Center the lids and secure the bands fingertip tight.
7. Process the Jars�Process in a boiling-water canner using a tested whole-tomato canning recipe, following its exact processing time for your jar size, packing method, and altitude.
8. Cool and Check�Remove the jars and allow them to cool undisturbed for 12–24 hours. Check each lid for a proper seal before labeling and storing.

Canning with Tanita Tip:
These little tomatoes are perfect tossed into pasta, spooned over toasted bread, stirred into soups and stews, or used as a quick start for homemade tomato sauce. Drain them well before adding them to dishes where you don't want extra liquid.

A colorful little jar of summer flavor to enjoy long after tomato season ends!

Happy Canning! — Canning with Tanita

08/12/2026

Homemade Sweet Pickle Relish

Turn crisp cucumbers and colorful peppers into a sweet, tangy homemade relish that deserves a permanent spot in your pantry. It’s perfect for hot dogs, burgers, sandwiches, potato salad, deviled eggs, and homemade dressings.

Yield: About 6 half-pint jars

Ingredients
* 6 cups finely chopped pickling cucumbers
* 2 cups finely chopped sweet onion
* 1½ cups finely chopped red bell pepper
* 1 cup finely chopped green bell pepper
* 3 tablespoons canning or pickling salt
* 3 cups white vinegar (5% acidity)
* 2 cups granulated sugar
* 1 tablespoon mustard seed
* 2 teaspoons celery seed
* ½ teaspoon ground turmeric

Instructions
1. Prepare the Vegetables�Wash the cucumbers and peppers thoroughly. Trim the blossom ends from the cucumbers, then finely chop the cucumbers, peppers, and onion. A food processor works well, but pulse carefully so the vegetables stay finely chopped rather than turning into a purée.
2. Salt and Rest�Place the chopped vegetables in a large bowl and mix with the canning salt. Cover with cold water and let stand for about 2 hours.
3. Drain the Vegetables�Transfer the mixture to a colander, rinse thoroughly with cool water, and drain well. Gently press out excess moisture.
4. Prepare the Sweet Brine�Combine the 5% acidity vinegar, sugar, mustard seed, celery seed, and turmeric in a large nonreactive saucepan. Bring to a boil, stirring until the sugar has dissolved.
5. Cook the Relish�Add the drained vegetables to the hot brine. Return the mixture to a boil, reduce the heat, and simmer for about 10 minutes, stirring occasionally.
6. Fill the Jars�Ladle the hot relish into hot half-pint jars, leaving ½-inch headspace. Remove trapped air bubbles and adjust the headspace if necessary.
7. Wipe and Seal�Wipe the jar rims clean, center the lids, and screw on the bands until fingertip tight.
8. Process the Relish�Process the jars in a boiling-water canner according to a tested sweet pickle relish recipe, using the processing time appropriate for your altitude. For shelf-stable canning, don't reduce the vinegar or increase the vegetables beyond the proportions specified by the tested recipe.
9. Cool and Check�Remove the jars and allow them to cool undisturbed for 12–24 hours. Check each seal before labeling and storing.
10. Rest for Flavor�For an even better sweet-and-tangy flavor, let the relish sit for a couple of weeks before opening.

Canning with Tanita Tip:
Add a spoonful to tuna salad, egg salad, potato salad, or deviled egg filling. It’s also delicious mixed into homemade tartar sauce or Thousand Island dressing—or simply piled onto a grilled hot dog or juicy burger.

Sweet, tangy, colorful, and incredibly useful—this is one relish worth making extra jars of!

Happy Canning! — Canning with Tanita

08/12/2026

Sweet & Savory Tomato Jam

Turn ripe summer tomatoes into a rich, glossy jam with the perfect balance of sweet, tangy, and gently spiced flavors. This flavorful spread is wonderful on toast, burgers, sandwiches, cheese boards, and roasted meats.

Yield: About 4 half-pint jars

Ingredients
* 4 pounds ripe tomatoes, peeled, cored, and chopped
* 2½ cups granulated sugar
* ½ cup bottled lemon juice
* 1 tablespoon finely grated fresh ginger
* 1½ teaspoons ground cinnamon
* ½ teaspoon ground cloves
* ½ teaspoon crushed red pepper flakes, optional

Instructions
1. Prepare the Tomatoes�Wash the tomatoes thoroughly. Peel and core them, then chop into small pieces, keeping the flavorful juices that collect.
2. Combine the Ingredients�Place the tomatoes in a large, nonreactive saucepan. Add the sugar, bottled lemon juice, ginger, cinnamon, cloves, and optional red pepper flakes. Stir well to combine.
3. Cook the Jam�Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat and simmer uncovered until the tomatoes break down and the mixture becomes thick, glossy, and jam-like. Stir more frequently as it thickens to prevent scorching.
4. Check the Consistency�The finished jam should mound slightly on a spoon rather than immediately running off. Remember that it will continue to thicken as it cools.
5. Fill the Jars�Ladle the hot tomato jam into hot half-pint canning jars, leaving ¼-inch headspace.
6. Remove Air & Seal�Remove trapped air bubbles if necessary, recheck the headspace, and wipe the jar rims clean. Center the lids and apply the bands fingertip tight.
7. Process the Jam�For shelf-stable jars, use a tested tomato jam canning recipe and follow its exact ingredient proportions, jar size, processing time, and altitude adjustment. Don't reduce the bottled lemon juice or increase the tomatoes when making a batch for canning.
8. Cool and Check�Remove the jars and allow them to cool undisturbed for 12–24 hours. Check the seals before labeling and storing.

Canning with Tanita Tip:
Try tomato jam spread over warm toast with cream cheese, tucked into a grilled cheese sandwich, spooned onto burgers, or served alongside crackers and sharp cheddar. It also makes a delicious glaze for roasted chicken or pork.

Sweet, tangy, and just a little spicy—one jar can turn an everyday meal into something special!

Happy Canning! — Canning with Tanita

08/12/2026

Homemade Canned Diced Tomatoes

Preserve the fresh flavor of ripe tomatoes with this simple home-canning method. These diced tomatoes are perfect for soups, chili, casseroles, pasta sauces, stews, and all your favorite recipes throughout the year.

Ingredients (Per Quart Jar)
* About 2½–3 pounds ripe tomatoes
* 2 tablespoons bottled lemon juice
* 1 teaspoon canning or pickling salt, optional
* Boiling water or hot tomato juice, as needed

Instructions
1. Prepare the Tomatoes�Wash the tomatoes thoroughly. Cut a small “X” in the bottom of each tomato, dip them into boiling water for 30–60 seconds, then transfer immediately to ice water. Slip off the skins and remove the cores.
2. Dice the Tomatoes�Cut the peeled tomatoes into evenly sized chunks or dices. Keep any juices that collect while cutting.
3. Prepare the Jars�Wash your canning jars and keep them hot until ready to fill. Prepare lids according to the manufacturer’s directions.
4. Add the Acid�Add 2 tablespoons bottled lemon juice to each quart jar. If using pint jars, add 1 tablespoon bottled lemon juice per jar. Add salt if desired.
5. Fill the Jars�Pack the prepared tomatoes into the hot jars. Add boiling water or hot tomato juice as needed, leaving ½-inch headspace.
6. Remove Air & Seal�Slide a bubble-removing tool around the inside of each jar to release trapped air. Recheck the headspace, wipe the rims clean, and apply lids and bands until fingertip tight.
7. Process�Place the jars in a boiling-water canner, making sure they are covered by at least 1 inch of water. Process according to a tested tomato-canning recipe for your jar size, packing method, and altitude.
8. Cool and Check�Remove the jars without tilting and allow them to cool undisturbed for 12–24 hours. Check the seals before labeling and storing.

Canning with Tanita Tip:
Keep these jars handy for quick weeknight cooking! Add them to homemade spaghetti sauce, vegetable soup, chili, taco filling, casseroles, or any recipe that calls for canned diced tomatoes.

A pantry full of summer tomatoes makes homemade meals easier all year long!

Happy Canning! — Canning with Tanita

07/21/2026

Homemade Tomato Powder

Tomato powder is a smart way to preserve fresh tomatoes while using almost no pantry space. You can easily turn it back into tomato paste or sauce whenever you need it.

Ingredients
* Fresh ripe tomatoes

Instructions
1. Prepare the Tomatoes Wash the tomatoes and slice them into thin, even rounds.
2. Arrange on Trays Place the slices in a single layer on dehydrator trays, leaving a little space between each one for good airflow.
3. Dehydrate Dry the tomatoes for 18 to 24 hours, or until they are completely dry and brittle.
4. Grind into Powder Transfer the dried tomatoes to a spice grinder and process them into a fine powder.
5. Store Keep the finished tomato powder in an airtight container in a cool, dry place.

To Rehydrate

Tomato Paste
* Mix 1 part tomato powder with 1 part water.
* Stir until smooth and let it sit a few minutes to fully hydrate.

Tomato Sauce
* Combine 1 part tomato powder with 2 parts water.
* Mix well and allow the powder to absorb the liquid before using.

Canning with Tanita Tip:
Slice the tomatoes as evenly as possible so they dry at the same rate. A spice grinder gives the finest powder — a food processor can work but usually produces a coarser texture. Always store the powder in a moisture-proof, airtight container to keep its flavor fresh.

A simple, space-saving way to enjoy the taste of summer tomatoes all year long!

07/21/2026

Water Bath Canned Cranberries

This simple recipe preserves fresh cranberries in a lightly sweetened syrup. A delicious cranberry-blackberry variation is also included.

Ingredients (Per Quart Jar)
* 1¾ cups fresh cranberries
* ¼ cup granulated sugar
* Water (to fill the jar)
Cranberry-Blackberry Variation (Per Quart Jar)
* 1½ cups fresh cranberries
* ½ cup fresh blackberries
* ¼ cup granulated sugar
* Water (to fill the jar)

Instructions
1. Prepare the Berries Wash and sort the berries, discarding any that are damaged.
2. Fill the Jars Pack each clean quart jar with the cranberries (or the cranberry-blackberry mix if you prefer).
3. Add Sugar Sprinkle ¼ cup sugar into each jar.
4. Add Water Pour in water, leaving the correct headspace for water bath canning.
5. Remove Air & Seal Release any trapped air bubbles, adjust the headspace if needed, wipe the jar rims clean, and apply the lids and bands until fingertip tight.
6. Process Process the jars in a boiling water canner for 26 minutes.
7. Cool and Check Remove the jars and let them cool completely. Check that the lids have sealed before storing.
8. Rest for Flavor For the best flavor, let the jars sit for 4 to 6 weeks before opening.

Canning with Tanita Tip:
These canned berries make a wonderful side dish, a tasty topping for yogurt or oatmeal, a great addition to desserts, or a perfect accompaniment to roasted poultry and holiday meals.

A bright, tangy way to enjoy cranberries all year long!

07/21/2026

Home-Canned Melted Cheese

This method involves gently melting cheese, packing it into jars while soft, and processing the jars in either a water bath or steam canner.

Ingredients
* Cheese, cut into cubes or chunks

Instructions
1. Melt the Cheese Place the cheese cubes or chunks in a skillet or saucepan over low heat.
2. Fill the Jars As the cheese starts to soften and melt, spoon it into clean, hot canning jars.
3. Continue Filling Keep adding the melted cheese until each jar is filled.
4. Seal the Jars Wipe the jar rims clean, then apply the lids and screw bands until fingertip tight.
5. Process Process the jars in a water bath canner or steam canner following the original method’s recommended time.
6. Cool and Check Seals Let the jars cool completely, then check that the lids have sealed properly.

Canning with Tanita Tip:
According to the original source, pressure canning was tested but not preferred because the longer processing time changed the cheese’s texture. The original method recommends water bath or steam processing instead.

A convenient way to have melted cheese ready for recipes — just be sure to follow current, tested safety guidelines.

Canning with Tanita

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