Home Canning Party with Friends

Grab your girlfriends and use these easy tips to organize a home canning party.

Home Canning Party

Home Canning Party

Teamwork, fun and friendship were key ingredients at the canning party Kate Payne co-hosted. You don't need a huge kitchen to host this party, just some counter space, a stove, a sink and a few pots.



Party co-host Audra Wolfe (in checks) and friends put up green beans to enjoy later.

Marisa McClellan


Marisa McClellan is on a mission to pass on the time-honored tradition of food preservation to a younger generation of home cooks.

Home canning party

Canning Party 2

Friends learn how to prepare fresh green beans for canning.

Fresh green beans to pickle


Fresh green beans ready to be pickled.



This recipe produces zippy little pickles and preserves green beans for months to come, says Marisa…if they last that long. Crank up the heat a bit with cayenne pepper. Click here for the entire recipe.

Plum Anise Jam on bread and in jar

Plum Anise Jam

Black licorice fans are sure to fancy this jam that tastes great on crackers, toast or mixed into oatmeal or yogurt. Click here for the entire recipe.

Candied jalapeños on burger

Candied Jalapeños & Garlic

Sweet and spicy, this condiment is great with nachos, sandwiches, cream cheese or straight up. Click here for the entire recipe.

Homemade blueberry jam

blueberry jam-home canning

Summer doesn't feel complete without at least one berry picking trip and a batch of homemade blueberry jam, Marisa says. Eat atop fresh scones or biscuits for maximum enjoyment! Click here for the entire recipe.

Homemade pickles

Bread and butter pickles

These sweet bread and butter pickles deliver a surprise flavor -- jalapeno! Click here for the entire recipe.



Like our cute labels? Click here to download for your preserves!

Home Canning PartyParty co-host Audra Wolfe (in checks) and friends put up green beans to enjoy later.Marisa McClellanHome canning partyFresh green beans to pickleThis recipe produces zippy little pickles and preserves green beans for months to come, says Marisa…if they last that long. Crank up the heat a bit with cayenne pepper. Click here for the entire recipe.Plum Anise Jam on bread and in jarCandied jalapeños on burgerHomemade blueberry jamHomemade picklesLike our cute labels? Click here to download for your preserves!


For Marisa McClellan, a young food writer and teacher from Philadelphia, home canning is an all-consuming passion.

“Food preservation is making a comeback,” notes Marisa, adding that cooks of all ages are interested in capturing fresh flavors and doing it affordably. “My goal is to help people let go of their fears about canning by making it accessible and fun.”

Raised amid Oregon’s abundance, Marisa grew up helping her mother transform wild berries and backyard apples into jams and sauces. “Years later, in college, I picked up a nifty old pint-size Ball jar with a wire clamp closure and started a jar collection,” she says. “I used them to hold everything from sugar to leftovers. They even doubled as drinking glasses.

“Then, five years ago, I went blueberry picking with friends and came home with 10 pounds of fruit and a craving for jam. I got right back to using my jars for their intended purpose.”

Now she fills hundreds of jars each season with pickled vegetables, salsa, soup stock, whole tomatoes and more.

With a master’s degree in writing, Marisa extended her kitchen addiction to her keyboard two years ago, launching a blog Food in Jars. Aiming to open more eyes to the world of preserving, she shares personal home canning adventures, food photos, technique tutorials and recipes for a potpourri of canned goods.

“My readers are from all walks of life, from the city and country alike,” she says. “Some are longtime home canners excited to find kindred spirits. Others are novices ready to roll up their sleeves. They share an appreciation for how wonderful home-canned food tastes and the fact they know exactly what went into it, because they put it there.”

“Canning parties are a blast, and a great way to tackle a good deal of preserving,” she says. “Everyone leaves the party with a feeling of accomplishment. You take home something you’ve made, and knowledge that will help you to do more of it in the future.”

Tips from the Washington State Fruit Commission and the Northwest Cherry Growers for throwing your own home canning party:

  • Pick out your produce and canning recipes. When you combine prep work and processing time, a canning recipe can take an hour or more to complete. Limit your party to three canning recipes. Plan to make a full batch, but don’t double it. Altering a recipe’s quantities and times may affect the quality and safety of the final product.
  • Gather your tools. Have these basics on hand (or assign guests to bring them): jars, lids and rings; heavy-bottomed cooking pots; a roomy stockpot to use as a water-bath canner; sharp knives and a grater; stirring spoons and ladles; measuring cups and spoons; jar grabbers; a funnel; clean towels; and hot pads.
  • Send invitations. Mail invitations to guests about three weeks ahead. Include how much and what type of produce, other ingredients or canning supplies to bring. Also tuck in the recipes you’ll use as a preview.
  • Plan some snacks. Give home canning party guests something to nibble and sip. Incorporate fruits you’ll be using into beverages, and pick up breads, meats and cheeses to serve.
  • Set up stations. Clear off counters and tabletops to make ample room for work stations to sanitize equipment, prep produce, fill jars and seal, boil and cool your finished batch. Assign guests to each station and have only one canning recipe going at a time.
  • Jam out! Karaoke with your canning? Sure! Stir some of these tunes into a party playlist: Cherry, Cherry (Neil Diamond), Blueberry Hill (Chubby Checker), I Heard It Through the Grapevine (Marvin Gaye) and Strawberry Fields Forever (The Beatles).
  • Label your labors. “Mystery jars” collect dust in the pantry, so clearly label your goods with contents and canning date. With printed labels, pens, decorative ribbons and fabric on hand, guests can create personalized wrappings for cooled jars.

 Get more home canning tips from Country Woman Recipe Editor, Jenni Sharp!

Terese Zelones 1 February 10, 2012 at 9:58 pm

The Amish women here in Ohio call this a Frolic (work day), or a Sister’s Day. They each bring something from home for the noon meal. They might do canning, house cleaning, yard work, or make a quilt. No CD’s are played, but lots of songs (usually mountain/gospel hymns) are sung.


Melonnie Johnson 2 September 6, 2013 at 6:35 am

I just read your article on hosting a canning party. I loved it. I may try something like this. It is a good way to fellowship with women of all ages and I really look forward to finding out how many of my friends share this type of interest.
Thank you for your very interesting ideas. Please continue to share them with us. Have a blessed day.


lori 3 September 17, 2013 at 2:43 pm

Melonnie, thanks for the kind words! If you do host a canning party, please remember to snap a few photos and share a couple with us!


Peggy Wilson 4 September 6, 2013 at 11:47 am

I love putting up food and my favorite is my crockpot apple butter.


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