Tips on Canning Food Handy For a Holiday Outside of the Civilized World

Are you going for a holiday and looking for some new recipes for canned foods that you can simply pour out of the jar, warm up and eat anywhere and at any time? There is never too much of tips and practical advice on canning - let yourself get inspired by the ones we bring you.

The reasons why we should can some food for the holidays is obvious. Not only the food life is extended significantly, but this sort of preparation will also save you significant time, worries and money so you can fully enjoy the saved time with your family or friends. And last but not least, you don't have to rely on tinned food from the supermarket which contains a lot of artificial substances and its taste is incomparable to the home-made canned food. 

And what foods can be preserved? Almost anything you can think of, from soups and spreads, smoked meats and fish to meaty dishes.  

Guidelines and tips for canning home-made dishes

  • When canning home-cooked meals, it is necessary to always have clean hands in order not to contaminate the food before you close it into jars.
  • The canning jars and their lids must be sparkly clean as well; you should boil them before the canning and let them dry on their own, do not dry them with a dishcloth.
  • The jars must not be filled up their surface (with pickle, juice, etc.). Filling them too much may compromise the sealing qualities of the lids. The optimum filling level is up to two thirds of the jar.
  • Lids with red sealing are used for canning meat.
  • We do not can food containing cream or flour. If necessary, we add these ingredients when we warm the food up later.
  • Always remove all bones from the meat before canning it.
  • We verify the sealing quality of the lid by putting the jar upside down. Not only nothing must leak out, but there must be no bubbles inside.
  • If it happens that despite observing all these rules the jar shows signs of contamination after opening (suspicious smell, coat on the surface...), do not consume the food in it!

General advice on how to can some food for the holidays

Canning meat and meaty dishes

We can can beef, pork, poultry, lamb, venison and fish. Before canning, process the meat (stew it, roast it...), put it into jars while it is still warm and pour the meat juice or broth into the jars with it. The jars should be still warm as well. The rule of filling the jar only to its two thirds applies here as well; the meat itself does not have to be submerged entirely. Naturally, you can also can meat without any juice. 

Close the canning jars properly and preserve them at 100°C for about an hour and a half. Let them rest until the next day and then preserve them again for an hour.

Canning smoked meats

Take any smoked meat you like (sausages, etc.), process it, wash it, put it into a canning jar of 0.7 l size, fill it to its two thirds, add about 2 cm water, close the jar up and preserve it for an hour at 100°C. Let them rest until the next day and then preserve them again. The meat should not be packed in the jar.

Canning soups

Broths are most suitable for canning, but you have to process noodles and other similar ingredients separately when you want to consume the canned food. Preserve the broth at 100°C for about an hour and repeat the process on the next day for 45 minutes.

Canning pâtés and spreads

Pâtés and spreads (pork scrap spread, meat spread, mushroom spread or veggie spread) are canned at about 90°C for about 40 minutes. Same as with other canned food, we repeat the preservation process on the following day for about 30 minutes.

Recipes for Canned Main Dishes

Canned Chicken Soup


  • 1 chicken skeleton
  • 1 chicken leg
  • 4 chicken wings
  • 2 carrots
  • quarter of celery
  • 2 pieces of parsley
  • 1 onion
  • 10 balls of pepper
  • 8 balls of allspice
  • 6 leaves of bay leaf
  • 1 handful of parsley leave or lovage
  • salt

Canned chicken soup - preparation:

Put all parts of the chicken into a pot, add 1 carrot, 1 parsley, a quarter of a celery, an onion including the peel and spices, pour cold water over it and salt it. Make the mixture boil, lower the fire and let the soup boil at the minimum boiling level for about 2 hours. Then strain the broth and put the removed meat back into it again, devoid of all bones and unwanted parts. Chop the remaining vegetables (1 carrot, 1 parsley and a quarter of a celery) into larger pieces and let them boil in the broth only for 5 minutes (they will get cooked while preserving). Pour the broth into prepared jars (level ca 3 cm under the lid), close the jars up and preserve at 100°C for about an hour. Repeat the process for another 45 minutes on the following day. If you want to put noodles or something else into the broth, you need to add these only after you open the jar to serve the broth.

Piquant Veggie Mix


  • 5 bell peppers (not hot)
  • 1 pack of preserved sauerkraut
  • chilli peppers to your taste
  • 1 large cucumber
  • 2 onions
  • 2 carrots
  • half a yellow melon


  • 2 litres water
  • 4 l vinegar
  • 15 tbs sugar
  • 6 tsp salt
  • 5 leaves of bay leaf
  • 5 balls of allspice
  • 6 balls of pepper

Piquant Veggie Mix - preparation:

Chop the onion into little cubes and slice the carrots and peppers into thin circles, grate the cucumber, chop the sauerkraut and chop the bell peppers and the melon into little cubes or tiny stripes. Mix the veggies together and put it into jars (to two thirds level). Pour the pickle over them, close them up and let them cook at 100°C for about 45 minutes. Repeat the process for another 30 minutes on the following day.

Canned Beef


  • 2 kg beef gristle
  • 5 litres of beef broth
  • salt
  • pepper
  • oil

Canned beef - preparation:

Chop the beef gristle or slice it into slices, add salt and pepper and fry it brusquely in a pot or in a frying pan on oil. Pour hot broth on it to submerge the meat and boil it under a lid for about an hour (to semi-soft state). Fill the finished meat into prepared warm jars (to two thirds of the jar), close up and preserve at 100°C for about an hour and a half. Repeat on the following day at the same temperature for about an hour.

Canned baked pork


  • 2 kg of pork neck or shoulder.
  • 1 kg pork brisket
  • salt
  • pepper
  • ground caraway
  • garlic

Canned baked pork - preparation:

Chop all the meat into cubes of 2x2 cm. Press the garlic with salt and smear it into meat with carraway. Let the meat rest for 2 hours like this in a covered baking tray in the fridge. Preheat the oven to 180°C, baste the meat with a bit of water and roast it covered for 45 minutes and then 15 minutes uncovered. Put the still-warm meat into warm jars (to two thirds of jar level), pour the roast juice on it and preserve at 100°C for 1.5 hours, and one more hour on the following day. 

Canned tomato sauce for pasta


  • 2 kg tomatoes
  • 2 onions
  • 5 cloves of garlic
  • 1 tbs sugar
  • your favourite spices and herbs (thyme, basil, oregano, Provencal herbs...)
  • Basil
  • salt
  • pepper
  • olive oil

Canned tomato sauce for pasta - preparation

Cross-cut the tomatoes, scald them with hot water, peel them and chop them into little cubes. Chop the onion finely, fry it until it turns transparent, add sugar and let it caramelize for a bit. Add the tomatoes, salt, pepper and stew everything for about 30 minutes. Add pressed garlic, spices and herbs to your taste and stew for 10 more minutes. Fill the warm sauce into jars (to two thirds of jar level) and preserve at 100°C for about an hour. Repeat the process for another 45 minutes on the following day.

Home-made travel pâté


  • 5 kg pork brisket
  • 500 g pork liver
  • 3 onions
  • 2 cloves of garlic
  • salt
  • pepper
  • 1 tbs lard

Home made travel pâté - preparation

Chop the onion finely, let it turn transparent while frying it on lard in a pan, then add chopped brisket and stew it until it softens, stir it occasionally. Blend the liver and blend the stewed brisket 2x as well. Stew everything together for 10 more minutes, then add pressed garlic, salt and pepper. Fill the mixture into prepared jars about 2 cm under the edge, close the jars up and preserve at 100°C for about 1.5 hour. Repeat the process for another 1 hour on the following day.

Canned pork scrap spread


  • 750 g pork scraps
  • 1 larger jar of stewed vegetables
  • 4 cloves of garlic
  • 150 g mustard
  • 4 eggs
  • 2 tbs soup spices
  • 1 tsp salt

Canned pork scrap spread - preparation:

Blend the scraps and garlic into smooth mash and either chop up or blend the veggie mix as well. Mix all the ingredients properly and fill it into prepared glasses (about 2 cm under the jar edge) and preserve at 90°C for about 45 minutes. Repeat the process for another 30 minutes on the following day.

Stewed peppers with tomatoes and eggs and smoked meat


  • 300 g bell peppers
  • 300 g tomatoes
  • 2 onions
  • 250 g of your favourite smoked meat (sausages...)
  • 1 tsp ground sweet paprika
  • salt
  • ground pepper
  • butter

Veggie mix with smoked meat - Preparation

Chop the onion finely and fry it gently on butter, add the chopped smoked meat and fry it briefly. Then add chopped bell peppers, salt and spices, 2 tablespoons of water and stew everything covered with a lid for 5 minutes. Cross-cut the tomatoes, scald them with hot water, peel them and chop them. Add them to the mixture, stew everything together for 5 more minutes and let it cool off a bit. While the mixture is still warm, pour it into prepared jars (2 cm under the jar edge), close the jars up and preserve them at 95°C for about 40 minutes, and repeat the preserving process for about 25 minutes on the following day. You may add eggs into the mix before you eat it.


Download in PDF

Read: 3841x

Psali jsme před rokem