What Can You Can In 12 Oz Jars?

Home canning has seen a resurgence in popularity in recent years. More and more people are turning to canning as a way to preserve fruits, vegetables, meats, and other foods. Canning allows people to preserve foods when they are in season and have an abundant supply. It also gives them access to local, high-quality ingredients all year round.

Mason jars are the most commonly used jar for home canning, and the 12 oz size is a very versatile option. The 12 oz size jar allows home canners to preserve a wide variety of foods in smaller portions. Some common foods that can be canned in 12 oz jars include fruits, pickles, jams, juices, and more.

People choose to can foods at home for many reasons. Canning allows them to save money, gain self-sufficiency, and have control over food quality and ingredients. The recent popularity in home canning has been driven by a desire for wholesome, homemade foods as well as economic factors like high grocery prices.

Fruits

Some of the most common fruits that people can in 12 oz jars include berries like blueberries, strawberries, and raspberries. Stone fruits like peaches, nectarines, plums, and cherries are also frequently canned in 12 oz jars. Apples, pears, mangos, pineapple, and grapes are other popular fruits for canning in this size jar.

Berries should be canned in water, juice or syrup to help preserve their texture and flavor. According to research, peaches, pears and plums canned in water or fruit juice often taste superior to those canned in heavy syrup.

When canning any fruit in a 12 oz jar, it’s important to follow proper canning methods to destroy bacteria and create a vacuum seal. The jars should be processed in a water bath or pressure canner for the appropriate time to make the fruits shelf stable.

Vegetables

Some of the most common vegetables that people can in 12 oz jars include green beans, carrots, peas, corn, and tomatoes (Source 1). Green beans are a classic choice as they retain their crisp texture and bright green color when canned properly. Cut green beans into 1-2 inch pieces before canning (Source 2).

Sweet corn and whole peeled tomatoes are also frequently canned in 12 oz jars. The corn should be raw and briefly blanched before canning to stop the cooking process. Tomatoes should be scored, blanched, and peeled before canning. Other great veggie choices are carrots, peas, beets, and mixed vegetable medleys.

When canning vegetables, it’s important to use a pressure canner and follow validated recipes for safe acidity levels. The vegetables need to be heated to 240°F under pressure to destroy any bacteria or toxins that could cause food poisoning. Always use new lids and clean jars, and make sure the rims are free of defects.

Meats

Some popular meats that can be safely canned in 12 oz jars include chicken, tuna, salmon, and other fishes like sardines (Source). Proper canning methods must be followed to avoid the risk of botulism and other foodborne illnesses. The USDA provides specific guidelines for canning poultry, beef, pork, seafood and other meats which include processing times and pressures (Source). Raw pack vs hot pack methods may be used, but pressure canning is always required. Chicken, tuna, salmon and other fishes can be canned for long term storage when following safe procedures.

It’s important to note that canning meats carries the risk of botulism if not done properly. To mitigate this risk, strict adherence to tested recipes, proper processing times and pressures, and avoiding cross-contamination is critical (Source). When in doubt, it’s best to freeze meats for long term storage rather than canning them.

Sauces

A wide variety of savory sauces can be canned in 12 oz jars, adding flavor to meals throughout the year. Popular options include:

Pasta Sauce – Tomato-based pasta sauces like marinara and meat sauce can be canned using a water bath method. Make sure to use a trusted recipe formulated for canning. This basic tomato sauce is perfect for canning in 12 oz jars.

Salsa – Homemade salsas make great gifts and pantry staples. Tomatoes, onions, peppers, and spices can be combined to make salsas that are customized to your tastes. This tomato salsa recipe from Bernardin is optimized for canning in 12 oz jars.

Barbecue Sauce – Thick, homemade barbecue sauce seasoned with spices and molasses is delicious on ribs, chicken, or sandwiches. This barbecue sauce recipe from Food in Jars provides both stove-top and canning instructions, resulting in nicely bottled sauce.

Other popular sauces for canning include enchilada sauce, hot sauce, and dipping sauces like teriyaki and sweet and sour sauce. Refer to trusted sources for canning recipe ratios.

Jams & Jellies

Jams and jellies are classic items to can in 12 oz jars. Some common options include:

• Strawberry jam – Made from crushed strawberries, sugar, and sometimes pectin. Has a soft, spreadable texture.
• Grape jelly – Made from strained grape juice, sugar, and pectin. Has a smooth, gel-like texture.
• Blueberry jam – Made from crushed blueberries, sugar, lemon juice, and pectin. Has small blueberry pieces suspended in a spreadable jam.
• Raspberry jam – Made from crushed raspberries, sugar, and lemon juice. Has a sweet, rich raspberry flavor.
• Apple butter – Made from cooked down applesauce with warm spices like cinnamon, clove, and nutmeg. Has a thick, smooth, spreadable texture.
• Peach jam – Made from crushed peaches, sugar, and lemon juice. Has the sweet flavor of peaches in a jammy texture.
• Cherry preserves – Made from pitted cherries in a syrupy juice. The cherries retain their shape and flavor.

When canning jams and jellies in 12 oz jars, it’s important to follow proper canning methods like sterilizing jars and using a water bath canner. This ensures a long shelf life without spoilage. Refer to trusted canning recipes for specific ingredients, proportions, and processing times. Many classic jams and jellies can successfully be canned in 12 oz jars.

Pickles

Some of the most common pickled vegetables to can in 12 oz jars are cucumbers, carrots, peppers, onions, cauliflower, green beans, and asparagus. Pickling is a method of preserving vegetables by brining them in a salt and vinegar solution. The acidic environment prevents harmful microbes from growing.1

For pickling cucumbers, look for smaller Persian cucumbers, which fit nicely into a 12 oz jar. You’ll need about 12 oz of cucumbers. Other ingredients include water, vinegar, dill, garlic, spices, and salt. Make sure the cucumbers are fully submerged in the brine. Refrigerator pickles stored in 12 oz jars will keep for up to 3 months.2

Pickled carrots, peppers, cauliflower, and other veggies follow a similar process, with adjustments to packing, brine ingredients, and processing time. Always use a tested recipe and follow canning safety guidelines.

Preservation Methods

When canning foods in jars, there are two main preservation methods: water bath canning and pressure canning. Water bath canning involves submerging filled jars in boiling water for a specified amount of time. This method uses boiling water to kill bacteria and microorganisms, and is suitable for high acid foods like fruits, pickles, jams, jellies, and preserves. According to the West Virginia University Extension, water bath canning should only be used for foods with a pH higher than 4.6 (Source).

Pressure canning uses both heat and pressure to preserve low-acid foods that cannot be safely processed with the boiling water method. Foods are placed in special pressure canner jars, heated to 240-250°F, and held under pressure for a prescribed time based on the type of food being canned. This high temperature kills spores and bacteria more effectively than boiling water alone. Pressure canning is necessary for properly preserving vegetables, meats, seafood, soups, and other low-acid foods (Source).

Storage & Safety

Properly storing canned goods is important for maintaining quality and safety. The USDA recommends storing canned foods in a cool, clean, dry place between 50-70°F. Avoid storing cans in areas with temperature extremes or direct sunlight, which can affect quality over time.

Before opening a can, inspect it closely. Bulges, leaks, dents, rust, or cracked seams can indicate a compromised seal, increasing the risk of spoilage or botulism. Press on the center of the lid – it should not flex up and down. Always wash the can’s lid before opening to prevent contaminating the contents.

For best quality and food safety, the USDA recommends consuming commercially canned foods within 1 year of the packing date. While cans past their best by date may still be safe to eat if properly stored, the quality declines over time. Eating spoiled canned goods can cause serious illness. Reheating provides an added layer of protection against contamination.

Canned goods are susceptible to botulism if jars and cans are not processed correctly. To avoid risk, follow proper home canning guidelines and never eat from containers that show signs of spoilage.

Conclusion

Canning in 12 oz jars offers many benefits for home preservation. The smaller jars allow for portion control and avoid waste. A wide variety of fruits, vegetables, meats, sauces, jams, jellies, and pickles can be canned in these handy jars. Following proper canning methods ensures your jars seal and the contents are safe from harmful bacteria. Always use sterilized jars and lids, headspace recommendations, and appropriate processing times.

When canning in 12 oz jars, pay close attention to headspace requirements since the jars are shorter. Refrigerate after opening and consume within a few days. Properly canned jars stored in a cool, dark place can last 1-2 years. Enjoy your homemade canned goods knowing they offer superior freshness and nutrition compared to store bought.