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Stacey Can Can

And you CAN too!

A safe space to learn and share safe home food preservation/canning practices

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British Baked Beans
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British Baked Beans

===== SUBSCRIBE TO MY CHANNEL===== A homemade version of Britain's National favourite (see what I did there 🙂) If you enjoy tartness, you will enjoy these British Baked Beans! Great alternative to the sweeter American traditional bean. Great flavour too. Enjoy! Recipe from: Ingredients and Measurements - Me! Pressure Canning Times and PSI altitudes - National Center for Home Food Preservation - https://nchfp.uga.edu/search.html Ingredients: 2 C dried Navy beans (aka Haricot) or other white beans Baked beans: 3 C chicken stock/broth OR vegetable stock 1 ½ C water 3 tsp Worcestershire sauce 9 tbsp ketchup or Aussie/British tomato sauce 3 tbsp tomato paste 4 ½ tbsp brown sugar 2 tbsp apple cider vinegar 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 ½ tsp salt Thickening roux if needed: 2 tbsp cornstarch 1/4 cup water Tools Needed: Funnel Ladle Jar Lifter Headspace tool Chopstick Whisk Colander Slotted Spoon Vinegar Ruler Paper Towels Thermometer Yield Amounts: About 6 Pints Fill Pressure Canner with 3-4 inches of water. Add 2-3 tablespoons of white vinegar to help keep the canner clean. Process Pint Jars for 65 Minutes / Quarts for 75 Minutes Dial Gauge Canner Pressure (PSI) at altitudes of: 11 pounds at 0 – 2,000 feet 12 pounds 2,001 – 4,000 feet 13 pounds 4,001 – 6,000 feet 14 pounds 6,001 – 8,000 + feet Weighted Gauge Canner Pressure (PSI) at altitudes of: 10 pounds at 0 –1,000 feet 15 pounds 1,001 + feet Follow me on: YouTube: https://www.youtube.com/staceycancan Facebook: https://www.facebook.com/StaceyCanCan Instagram: @staceycancan TikTok: @staceycancan Website: https://www.staceycancan.com/ Info@staceycancan.com LinkedIn: stacey-can-can Pinterest: Stacey Can Can Additional Resources: National Center for Home Food Preservation - https://nchfp.uga.edu/ Ball/Kerr Website - https://www.freshpreserving.com/ Pick-Your-Own - https://www.pickyourown.org/ Local University Extension Service - https://www.nifa.usda.gov/land-grant-colleges-and-universities-partner-website-directory?state=All&type=Extension
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Stacey Can Can Newsletter

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“Why preserve food when I can buy it at the store?”

When you preserve your own food you know what’s in it, which is the food item itself. There are no preservatives (unless you add them but why would you?), less sugar, sodium, and chemicals if you use organic produce. 

There are many studies that show how cooking your own meals is so much better for your health and your wallet. Preserving your own food is the same. There are some initial start-up costs but the jars and equipment can be used for years/decades to come. Canning/home food preservation can help save your health and is easier on your wallet.

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Fortunately, canning/food preservation is simple and easy to do. 

Canning/preserving food is not too different from learning to cook. Once you learn how to use the equipment (like the oven or stove in your own kitchen) you can use these same skills with different recipes. The process doesn’t change too much from recipe to recipe.

Testimonials

"Stacey is a talented teacher and master of home preservation!  I was new to canning but after taking a group class with her, I felt prepared and inspired to start making my own jam.  She is passionate about her work and passing along her knowledge.  In my private lesson, I learned even more. She knows the local farms and makes great recommendations based on seasonality of produce.  From homemade sauerkraut to canned fresh tuna, Stacey is an amazing resource!"

Laura W.

One-On-One Instruction

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Preserve and treat food as you would your body, remembering that in time food will be your body.

- B. W. Richardson

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