8 Time-Saving Canning Tips to Help You ‘Put Up the Harvest’


Canning and preserving food is rewarding, but can be time-consuming. Follow these time-saving canning tips to save time while puttin' up the harvest! #timesavingcanningtips #canningfood #homecanning #preservingPuttin’ up the harvest (aka. canning and preserving food) is by far one of the most rewarding aspects of this homesteading lifestyle, in my humble opinion. I can honestly say there’s nothing better than the feeling I get come fall and winter when our pantry is overflowing with jars of home-canned food that I put up with my own two hands.

At that time of year, I’m always SUPER thankful that I did the hard work of preserving all that food over the summer months, but when I’m in the thick of it with baskets and bowls full of fresh food waiting to be preserved (and dying a slow death with every second that I’m NOT busy preserving them), I sometimes find myself asking myself why, oh WHY do I do this to myself every year, and wondering how on Earth I’m gonna get it all done with everything else I’ve got going on.

Because while homesteading (which consists of a lot of canning and preserving over the summer) is our lifestyle of choice, it’s not our entire life. 

We’re busy just like everyone else. 

Both my husband and I run our own businesses, we’ve got a 4-year-old daughter at home who also has preschool and dance classes and likes to be involved in everything we’re doing, and of course we have a never-ending to-do list of homestead projects, side jobs, social commitments (whether in person or online) and all the other things that keep us all busy day in and day out.

Even I sometimes wonder how we do it all.

 

Related: 6 Canning Safety Rules You Must Follow

 

I know I’m not alone in this. In fact, I published a poll on Instagram a couple weeks ago and asked people what their biggest barrier was to canning and preserving food at home, and every single person who responded said that time (or a lack thereof) was the number one roadblock to canning and preserving more food at home.

I found myself mulling over this the other day while I was on batch 4 or 5 ( or was it 6?) of pickling and canning up 50 lbs. worth of cucumbers I’d picked up from one of my local farmers. It took me 4 or 5 days in total to get them all canned as I multi-tasked and worked in batches between getting ready to launch a course, publish a magazine, tend to the garden and the animals and keep our daughter alive and healthy and happy and on time for school and extracurricular activities.

I started thinking about all of the ways we manage to fit homesteading in general (and canning and preserving in particular) into our lives even when it seems we haven’t got a minute to spare. 

As I pondered all of this (while I waited for the water in my canner to come to a boil, because ya know, multitasking!) I came up with the following list of tips and hacks that help me fit canning and preserving food into our busy summer so that I can be sure that come winter I’ll have a pantry full off food to be thankful for.

I hope that at least one or more of the following tips help you too!

 

Time-saving canning tips to help you preserve the harvest when you’re short on time

 

1. Can what you actually EAT!

My number one tip is to can what you and your family actually like to eat! Because honestly, if you don’t want to eat what you can, then you’re probably wasting your time canning it in the first place.

Sometimes it can be hard to know exactly what everyone in your family likes to eat if you’ve never tried it before (like that time I made 40 pounds of sauerkraut before having my family actually try it and subsequently tossed most of it to the compost bin), so if you’re unsure, try canning a small batch of something first.

If you know your family REALLY likes or uses certain things like, say, pickles or salsa or tomato sauce or strawberry jam, then focus the limited amount of time you have on canning those items. You may miss some things, but you’ll be stocked up on the things you eat most!

 

2. Work in stages

Often times it’s not the canning itself that’s most time-consuming, it’s the prep work. It’s the washing and peeling and chopping and slicing that tends to take up the lion’s share of “hands-on” time when it comes to canning and preserving.

One way to fit it all in is to break it up and work in stages to prep and preserve your food. This is what I do most of the time, because very rarely do I have a long enough block of time free from other obligations when I can focus on prepping and processing a batch of anything from start to finish.

Try washing and prepping your food in the evening before bed on a night when you’ve got a little time in the morning to do the canning portion. Then store your prepped food overnight (in the fridge if possible) and can it up in the morning. 

If preserving apples or pears, place them in a solution of water and lemon juice, adding one tablespoon of lemon juice for every cup of water. This will help prevent them from browning.

Preserve your food as quickly as possible after prepping it. But if you have to let it sit for a few hours or overnight, it’s not the end of the world! I almost always have to work in stages and have (almost) never had to toss any food out!

 

3. Ask for help!!!

Your family eats the food you make and can too, right? Well then they can pitch in and help preserve it too!

Back in the day, preserving food was a family affair. You’d sit with grandma and snap green beans with her as she prepped them for canning. There’s no reason why this should be any different today.

In fact, canning can even be more fun and enjoyable when it’s a group effort and you can get things done exponentially quicker than when you’re prepping and preserving an entire batch of something alone.

Plus, if you’ve got kids helping, it also doubles as a useful lesson in canning and home food preservation that they will (hopefully) take with them and use throughout their lives!

 

4. Can small batches

You might not have time to can up a 50 lb. batch of pickles. But surely you can find time for a five or 10-pound batch!

Sometimes when we think of canning and preserving food, we think of making up large batches of food that could fill a bomb shelter and sustain us through the winter and beyond. But there’s nothing wrong with just doing a small batch here and there of something you really enjoy eating or want to try!

So often, us human beings are all or nothing creatures. We figure if we can’t do it all (and do it to the Nth degree) then there’s no point in doing it at all.

If a few jars of jam are all you can find time for then so be it. Doing a little bit is better than doing nothing at all!

 

5. Double (or triple) your batch

Okay, I know this seems to completely contradict the last tip, but hear me out…

If you do happen to have the time and wherewithal to double or triple your batch of something that you eat a lot of, do it. By making more at once, at worst you’ll have a larger supply and at best you’ll maybe even have enough for the following year.

This was the case for me and my pickles this year: I got 50 lbs. of cucumbers (thinking I would share with my mom but apparently she’s not feeling pickles this year), so I ended up making enough pickles to last us a good two years.

It was a lot of work up front, but now I don’t have to make pickles again until 2022. And I just freed up a lot of time next year to devote to preserving other things!

 

6. Keep canning supplies and ingredients on hand

You’ll save yourself a lot of time and headache if you make sure you’re prepared ahead of time. Keep jars, bands, new lids and special ingredients on hand so you don’t have to waste time running to the store to buy what you need. 

Consider keeping a supply of the following ingredients on hand for impromptu (or “promptu”) canning sessions. (And yes, I know that “promptu” isn’t a real word. No angry emails please).

  • White vinegar
  • Apple cider vinegar
  • Sugar
  • Pectin
  • Pickling salt
  • Pickling spice
  • Clear Jel (for thickening and canning pie filling)

 

7. Use the wait time to multi-task 

A lot of the time involved in canning is spent waiting around for a pot to boil or for your processing time to run out. Use this wait time to knock off other things on your to-do list.

Tidy your kitchen. Throw on a load of laundry. Get some work done on the computer. Just don’t do anything where you need to completely walk away from your canning project as you never want to leave things completely unattended for too long. (In other words, maybe don’t go weed the garden or run errands at this time).

Stick close but use the wait time to multi-task and you’ll have a pantry full of home-canned food and a crossed-off to-do list in no time!

 

8. Accept that some other things might fall by the wayside

This last tip is more of a mental shift than anything, but it’s helped me more than once: you have to be prepared to let some things fall by the wayside.

What I mean by this is that, during canning season, when fruits and veggies are in season and need to be preserved ASAP, canning and preserving them needs to be a top priority because they won’t last otherwise.

This often means that something else gets bumped down the list of priorities, maybe even all the way to the bottom.

Case in point: my house is often an absolute disaster during canning season. Or it’s at least not as clean as I wish it were. There are laundry baskets full of unfolded clothes sitting on the living room floor. There are toys strewn littering every corner and nook and cranny of our house. Dirty dishes stacked beside the sink. Stacks of paperwork and a floor that desperately needs a good vacuuming…

Likewise, we don’t cook from scratch as much. I know this seems strange during the summer months when our garden is in full swing and we’ve got beautiful fresh produce at our disposal, but when the kitchen is in full preservation mode we’ve got canners taking up stove space, jars in the drying rack, ingredients and jars on our countertop, the dehydrator’s going… There’s no room to cook!

Typically we either use our BBQ or sometimes we just opt to order a pizza. (Every year I promise myself I’ll spend the spring making freezer meals that can go in the Instant Pot during canning season but the busy-ness of spring planting takes priority!)

In either case, we all only have so many hours in the day (and so much kitchen space!), so be prepared that something will probably need to give in order for you to get everything canned and preserved. But at the end of the day, canning season is just that: a season. 

When you’re up to your elbows in pickling cucumbers or tomatoes or apples or *insert fruit or vegetable here*, just remember that this is only for a season. Soon enough this season will be over and the next season will arrive, and then the next. And when it does, you’ll open your pantry up and stare at your gleaming jars of home-canned food as you plan your winter meals.

And I’ll bet you’ll be thankful that you made canning a priority during the summer.

 

Ready to take your canning game to the next level?

Whether you’ve never canned anything before or you’ve done a little canning and you’re ready to take the next step, I’m currently offering my first ever complete home canning course that will walk you through everything you need to know to get started canning food at home.

We’ll cover both water bath canning and pressure canning, and I’ll show you how to can your own jams, jellies, pickles, pie fillings, fruits, vegetables, tomato sauce and chicken stock at home. And of course we’ll go over canning safety, equipment and over all best practices in more depth so that you always feel confident both during the canning process and while enjoying your home-canned food afterwards.

You’ll also get a collection of bonuses including checklists and charts to help you stay safe and never miss a step while canning food at home, plus my bonus jam and jelly video training series to help you make and can your own jams and jellies with store-bought pectin, no pectin and even low-sugar.

Plus, you’ll gain access to our private Facebook group where you can ask questions and get answers in real time as well as share your canning projects with others in the group as we go through the canning season together!

But the best part is that, since this is the first time I’m launching this course and I’m still adding a few videos as we go through the growing and canning season, I’m offering a massive, one-time-only discount of 50% off the regular price to my first group of students.

So if you’re ready to get started canning (or canning more food than ever before this year!) then enroll now for just $49 and get started stocking your pantry right away!

Doors for the Yes, You CAN! Home Canning Course are now open for a limited time only. Enroll now and start preserving the harvest today!

 

Wishing you homemade, homegrown, homestead happiness:)

 

 

 

 


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

5 Comments

  1. Holly

    I’ve been making jams, jellies, marmalade for years, but this year I wanted to do tomatoes. I did my best to grow what I needed, but I overshot the mark and have double or triple the tomatoes I need.

    Unfortunately this translated into canning pressure… erh… no pun intended. I felt OBLIGATED to do more canning than I planned, to prevent spoilage and waste. Next year, I will plan better, but I will also come up with an alternative for where I can donate my extra tomatoes! As it was, I was giving them to my friends, but even they can’t keep up with eating as many as I’m growing… I guess I need more friends, haha. So, I have learned this year (by my mistake), to plant only what I need, to can only what I need for the year, and to know where the extra tomatoes will go. Extra = more work.

    Another thing I learned this year, is to put all of my processing in a straight line, like a Ford assembly line, instead of needing to crisscross around the kitchen. So for example, marinara sauce… first I wash… I get this all done first while I’m boiling water for blanching. Then I’m ready for my assembly line…. pop the first group of six in the boiling water. I have a bowl of cold water in the sink (but you could put it on the counter), then there is the paring knife and a container for the peels and a container for the stems, then the chopping board and chopping knife, and then the big pot which I will later put on the stove to boil the tomatoes. So then I boil, dunk, core, peel, chop, and put in the pot in a straight line. It makes SUCH a difference! When I’m chopping, I put the next batch of six in the pot to blanch. It goes much faster, and I do a similar assembly line when I’m doing the actual canning part. I have to say, for me anyway, it’s also less confusing!

    Reply
  2. Jeanne Leopold

    Thanks so much for this news letter! It gave me a boost to read your timesaving tips because that seems to follow my canning season life very closely. You have given me reaffirmation.

    Reply
    • Anna Sakawsky

      I’m so glad! I know that time is such a roadblock for so many people. Not just for canning, but for so many of the things we really want to do! And I know I love hearing other people’s organization and time-saving tips. Glad I could offer some reassurance:)

      Reply
  3. Sheri

    Every year I pray that I don’t die during canning season – because my house looks like a bomb went off in it.

    Reply
    • Anna Sakawsky

      Right?! I knew I couldn’t be the only one! Lol

      Reply

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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First of all, I just want to say a huge THANK YOU for all of the support during this difficult time.

(See my last post from yesterday if you're not sure what I'm talking about).

Second, despite the lows of the past week, it does bring me joy to announce that I've opened up the doors to my Yes, You CAN! home canning course once again, and for a limited time only, I'm offering an additional $20 discount off the total cost of the course.

(Just use code TAKE20 at checkout).

Over the course of 12 video lessons, I'll walk you through everything you need to get started canning food (safely) at home.

You'll learn about canning safety and equipment, how to operate a water bath canner and a pressure canner, and I'll show you in detail how to can everything from jams and pickles to stocks and vegetables.

You'll also get some pretty awesome bonuses, including my Jams and Jellies 4-Part Mini-Series, my brand new Home Canning Handbook (complete with 30 of my favourite canning recipes), and access to our private Facebook group, where you can ask questions and get ongoing support.

Plus, if you enroll before midnight tomorrow night, you'll also get a free copy of my Herbal Infusions Masterclass and eBook, so you can preserve your herbs by making your own extracts, tinctures, oils and herbal medicines.

I hope you'll join me in putting up the harvest this preserving season.
While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/yesyoucan to learn more.

(Remember to use code TAKE20 at checkout to get your discount)

I hope you’ll join me in putting up the harvest this canning season.

While we may not have control over most things in life, this is one area where we have complete control, and that's a good and comforting feeling.
...

We lost a baby last week.

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While I’m in the very unlucky 1% of women who lose three or more pregnancies in a row, I know I’m not alone and that there are many more grieving mamas with broken hearts and unconditional love for their unborn babies.

We don’t talk enough about pregnancy loss and its impact on families. I hope to change that in my own small way as our own family continues to navigate this journey together, but right now we’re healing.

And today we’re celebrating our beautiful Earth Angel’s 5th birthday. I truly don’t know how or if I’d be able to cope with all of the losses without her, and for that I’m eternally grateful.

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I get a lot of questions about how to know if a canning recipe or method is safe.

Often times these messages come from people who have been handed down old canning recipes and cookbooks from their parents and grandparents, or have fond memories of old recipes but want to know if they’re safe to can according to today’s standards.

The fact is, many of the canning recipes and methods that our grandparents and even our parents used are no longer considered safe. But that doesn’t mean it’s impossible to make them safe!

Join me this Saturday, July 24th for my free live training, How to Stock Your Pantry Like A Pro: 6 Simple Rules for Safe Home Canning.

I’ll teach you what you absolutely MUST know and do to ensure your home canned food is safe to eat, as well as how to safely adapt canning recipes and even how to take favourite recipes and make them safe for canning!

Plus I’ll be answering your canning questions live at the end of the training!

Click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/safecanning to save your seat!

In the meantime, leave your canning questions below👇 in the comments and I’ll do my best to answer them all on Saturday!

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Sometimes when I look at our pantry full of home-canned food, even I find it hard to believe that I started canning just six years ago.

But while I’m 100% confident when it comes to canning food nowadays, I definitely didn’t start out that way.

When I canned my first batch of applesauce, I was so afraid that it would make my baby daughter sick that I refused to feed her a single spoonful, and I ate the rest with my fingers crossed that I’d live to tell the tale!

Then came my first batch of green beans. I hid around the corner as the pressure canner hissed and rattled, afraid it would blow up my kitchen. And after all was said and done, I was so scared to eat the beans that I had lovingly grown from seed and preserved that I ended up tossing every single jar in the garbage. Talk about a waste of food! (Not to mention time and effort).

After A LOT of time spent researching, learning and honing my canning skills, I now can HUNDREDS of jars of food each year, and I do so with absolute confidence knowing that each and every jar is safe to eat.

Nowadays I cringe when I see bad and even downright DANGEROUS canning advice floating around on the Internet (and sadly there’s A LOT of it out there). Because the last thing you want when you’re canning homegrown and/or homemade food for your family is to make them sick… or worse!

Luckily, canning food is 100% safe so long as you know the few simple rules you need to follow.

If you’re ready to start canning your own food at home so that you always have a pantry stocked with healthy, delicious and SAFE home-canned food to feed your family, ai’m hosting a free webinar this Saturday, July 24th where I’ll be teaching you the 6 simple rules for safe home canning, as well as how to safely tweak and adapt canning recipes, and even how you can take a favourite family recipe and make it safe to can.

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A self-proclaimed "apron-wearing, permaculture chicken ninja-master," Justin opens up his permaculture homestead to almost one million people every week through his YouTube channel and inspires people to live a more sustainable and abundant life through homesteading, and specifically, through implementing permaculture principles and practices to their own homesteads in order to work smarter, not harder and produce more with less input.

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It was the first thing I ever canned at home, and I was sure I was going to get botulism and die if I ate it, or worse, that I would feed it to my 6-month old daughter and she would get botulism and die and my life would be over. ⁠

This might sound a little crazy for a seasoned canner who knows what they’re doing, but it’s a legitimate fear for new home canners who don’t yet understand the process. ⁠

In the end I did eat it myself, and lived to tell the tale! But I was too scared to feed it to Evelyn until about a year later when I was confident in what I was doing.⁠

Nowadays we can hundreds of jars of food every year, both with our water bath canner and our pressure canner. But if you're just starting out, water bath canning is the way to go. It's easy, it doesn't require a lot of special equipment, and there are sooo many foods that can be water bath canned and preserved for the winter!⁠

Jams, jellies, pickles, pie fillings, sauces and salsas, fruits and fruit butters... The possibilities aren't exactly endless, but there are enough recipes to keep you going for a long time without ever getting bored.⁠

Now is the time to learn how to can if you haven't yet! I'll be opening the doors to my canning course next week, but in the meantime, click the ink in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/water-bath-canning-beginners/ to get started!
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🧺 I've heard some horror stories about homemade laundry detergent.

Many people claim that homemade laundry detergents are either bad for your clothes, bad for your washing machine, or both. I’ve read many articles that claim homemade laundry soaps and detergents either don’t work (ie. leave clothes looking and smelling dirty), have discoloured people’s clothes (leaving whites yellow and colours looking dull), or left soap residue in the fibres of clothes. Some say it even ruined their washing machines, specifically front loaders and HE washing machines.

Not to mention the many online sources that claim that if your washing machine goes on the fritz during your warranty period and you’ve been using homemade laundry detergent, your warranty will be void.

On top of all of that, borax -a common ingredient used in homemade laundry detergent- has been called into question for safety reasons, as it can be toxic and even deadly if ingested or used indicated on skin.

It's enough to scare you away from ever trying to make your own laundry detergent at home 😱

However, I’ve been making and using homemade laundry detergent for about 2½ years now, and not only have I never had a problem with the recipe that I use, our clothes are as clean as ever, and our brand new (as of three years ago) Electrolux-brand HE front loader washing machine still runs perfectly well and has no built up soap residue.

Since we started making our own, we’ve easily saved a few hundred dollars on store-bought laundry detergent, which is honestly the biggest reason why we make our own at home.

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That being said, if you do decide to make your own, this is a great recipe! Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-laundry-detergent-recipe/
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I sent a pretty vulnerable email out to my readers last weekend…

(Post 1/2)

I admitted that I spent my Sunday morning “crying in my coffee” because I feel like I’m really struggling in the garden this year; Moreso than any other year.

Our beans have been decimated multiple times by pill bugs (they even outsmarted my Diatomaceous Earth AND peppermint oil applications by resorting to eating the bean sprouts underground before they even had a chance to sprout!). Our cucumbers and squash are growing at a snail’s pace, and I’m still troubleshooting to figure out why. We’ve just overcome blossom end rot on our zucchinis and have yet to even taste one (normally they’re big enough to beat someone over the head with already). And I suspect the heatwave put a stop to our broccoli production, because we’ve got big leafy plants with no offshoots, and heads that were smaller than my fist this year.

We’ve had more plants eaten and ravaged by soil problems, disease and extreme temperature fluctuations than we’ve ever had before. The weeds were worse than they’ve ever been this spring (we finally got those under control with a lot of cardboard and mulch), and we’ve yet to really see a decent harvest from any of our vegetable crops.

BUT, the challenges we’ve faced this year have forced me to grow as a gardener, try new and innovative ways of dealing with problems, learn more about soil health, how to fix the issues we’re dealing with now and how to hopefully prevent these issues from being a problem in the future.

They’ve also made me grateful for what is working and for the crops that have produced. Many nearby farmers and gardeners lost their berry crops in the heatwave this year, but miraculously our strawberries, raspberries and blueberries are doing better this year than even before. Our herbs have done great and will provide us with more than we need for the year. Our peas were slow to start but did well in the end, basil and greens are going strong and we’ve got the most beautiful echinacea flowers in bloom right now from seeds we planted last year.

We also have our own compost for the first time ever.

(Continued in comments).
...

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🍀Are you feeling lucky???

Because it’s time for a GIVEAWAY!!!

To celebrate Modern Homesteading Magazine’s upcoming two-year milestone, and in appreciation of our current sponsor @planttherapy (my favourite essential oils company in the world), we’re giving away a one-year membership level subscription to Modern Homesteading Magazine, which includes unlimited access to our entire digital library of issues, PLUS a 7&7 Set of essential oils from Plant Therapy.

To enter:

✨Like this post
✨Make sure you’re following @thehouseandhomestead and @planttherapy
✨Tag as many friends as you like below who might also be interested in this giveaway (every person you tag = an entry to win!)
✨Share this post to your IG Stories for a bonus entry!

You know the drill 😉

Contest ends Wednesday, July 14th at midnight PST. Winner will be announced on July 15th.

In the meantime, if you haven’t yet subscribed (for free) to receive new issues of Modern Homesteading Magazine straight to your inbox, head to the link in my bio to subscribe OR become a member and get access to all past issues right away! (If you win and you’re already a member, you can either choose to get your next year free once your membership is up for renewal, or you can gift your membership to a loved one:)

And if you wanna get your hands on the 7&7 Set (or any other Plant Therapy set), now is the time because right now you can save 20% on all Plant Therapy sets for a very limited time. Just enter code SETS20 at checkout OR enter code HOMESTEAD to get 10% off everything else site wide!

Links in bio @thehouseandhomestead to check out all of the above ☺️

Good luck, and may the odds be ever in your favour!
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🍒 July is synonymous with cherries, and that means CHERRY PIE!!!

But there’s only so much cherry pie one can eat on hot summer days. So instead, why not preserve some cherry pie filling to enjoy all year long!

This recipe for cherry pie filling includes full waterbath canning instructions so you can have your pie and eat it too, at any time of year!

Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/can-homemade-cherry-pie-filling/

Summer pie season (and canning season) has officially arrived 😉
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🍔 It took me 33 years to try making my own hamburgers from scratch.

I know, I know… I preach about making everything from scratch, and burger patties are like, entry level.

But if I’m being really honest, I never liked homemade burgers patties growing up. They were always dry and flavourless. My mom would bulk hers up with breads crumbs and huge chunks of onion, hardly any seasoning and then she’d cook them until they were charred and very well done. So when I grew up I found a grocery store brand that I liked and we always just bought those, along with some store-bought buns and called it good.

But as I started making my own mayo and BBQ sauce and pickles and relish and started topping our burgers with homegrown tomatoes and lettuce, I just couldn’t come to terms with the fact that I was using store-bought buns and patties.

Now, don’t get me wrong: we use store-bought burgers as they’re good in a pinch, but we’ve also perfected our homemade burger game, from the patties to the buns to the condiments and everything else in between!

The secret to our homemade patties is using grass fed beef and BACON. And no extra filler, other than seasoning (salt, pepper, garlic powder, onion powder, paprika and Worcestershire sauce).

But what really makes these next level are freshly made homemade hamburger buns! There is nothing like homemade bread of any kind, and hamburger buns are no exception. Plus they’re quicker and easier than you might think to whip together!

Click the link in my bio to get the full recipes for both my homemade Beef & Bacon Burger Patties AND my Homemade Hamburger Buns. You’ll also find links to my Homemade Mayo and Homemade Rhubarbecue Sauce to top your burgers with:)

To BBQ season! And to replacing store-bought everything, one simple recipe at a time;)
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