Preserve the Harvest: My Must-Have Canning & Freezing Gear for Late Summer
Late summer in the Willamette Valley means my counters are stacked with tomatoes, cucumbers, and green beans. The shed smells faintly of onions drying, and there’s a steady simmer of sauce on the stove. This is the time of year when I shift from fresh-everything to “let’s save every last bit for fall.” Over the years, I’ve found a set of tools that just work—no drama, no failed seals, and no wasted effort.
Mason Jars & Lids: The Foundation
I learned the hard way that you can’t skimp on lids. One season I tried bargain lids; when we pulled the jars from the canner the lids had buckled, a few months later, several seals failed. Now I stick with Ball. And for things like green beans, pickles, or even pasta sauce, wide-mouth jars make packing way easier.
Ball Mason Jar Lids
Why: Generic lids dent and don’t always hold. Don't try and save money, you get what you pay for. I learned the hard way. Ball lids seal and stay sealed.
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Ball Wide-Mouth Mason Jars
Why: Easy to fill and easy to clean. This is perfect for dill pickles, green beans, and chunky salsas.
Shop NowPickles & Sauces: Our Go-To Canner
My sister and I spend whole Saturdays lined up with jars and dill. For high-acid recipes—think pickles, jams, most tomato sauces. Our simple water bath canner has been rock solid. It heats evenly and has never let us down.
When Fresh Turns to Dried
Not everything gets canned. Apples become chips, tomatoes turn into savory flakes for winter soups, and herbs get dried and jarred. In September, my dehydrator is basically always running.
Food Dehydrator
- 95–167°F precise temp, 48-hour timer + Keep Warm
- Auto shut-off & overheat protection
- Dishwasher-safe trays; stainless construction
Freezer Staples & Bagged Convenience
When the beans keep coming—or I’m batching chicken or berries—vacuum sealing is the move. It prevents freezer burn and keeps things organized. This is my favorite sealer, plus a solid runner-up.
Nesco Deluxe VS-12 Vacuum Sealer — Top Pick
- 130-watt double pump for strong vacuum
- Dry, moist & double modes + gentle option
- Double heat seal option; built-in bag storage & cutter
- Includes two starter bag rolls
FoodSaver Vacuum Sealer — Runner Up
- Dual heat sealing strips; consistent airtight seals
- Built-in roll cutter minimizes bag waste
- Includes bags, roll, and accessory hose; 5-year limited warranty
Quick Seals for Everyday Meals
Not everything needs long-term storage. For weekday lunches, I’ll pack an Asian salad into wide-mouth jars and use an electric jar sealer. Twenty seconds later: airtight and ready for the fridge.
Electric Mason Jar Sealer
Weekly jar salads, leftovers without plastic containers, and quick fridge-fresh storage.
Shop NowBags & Batch Cooking Helpers
Pre-cut bags save time on big prep days, and the Instant Pot keeps the kitchen moving—great for stews, rice, and par-cooking beans before canning.
Wevac Vacuum Sealer Bags — 100 Gallon (Pre-Cut)
Reliable seals; no measuring or cutting. Easy-tear notch for quick cooking days.
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Instant Pot Duo Plus 9-in-1
How I use it: Stews, rice, sauce prep, and par-cooking beans before canning days.
Safety note: Electric pressure cookers are not approved for canning low-acid foods. Use tested canning equipment and trusted recipes for safe canning.
Shop NowHow Summer Lingers Into Fall
By September, the pantry shelves start to glow—dill pickles stacked in rows, jars of tomato sauce cooling on towels, dried herbs in little jars with hand-written labels. It’s a lot of work, but with the right gear, it’s good work. And the reward comes on a rainy night in November, when a taste of August makes it back to the table.
Quick Tips for Fewer Failures
- Use new lids for canning; save used lids for dry storage only.
- Wipe jar rims (a little vinegar helps with pickles/salsas) and check for chips.
- Follow tested recipes and processing times for your altitude.
- Label everything with contents + month/year.