Preserving Tradition - Hearty Amish Canning

We hope this note finds you well and enjoying the golden days of late Summer. Here in the Heartland, the air is beginning to shift… Still warm, but with a whisper of Fall just around the corner. The fields are ripened, and in Amish kitchens across the countryside, the season of preserving is underway. This week marks the beginning of a new canning series, and we're starting with the hearty staples: soups, beans, pickled eggs, and full meals in jars that will nourish families through the colder months ahead.

Canning in Amish homes isn't just a seasonal task. Preserving the harvest is a cherished tradition rooted in self-reliance and care. As the last vegetables are gathered from the garden, families begin preparing large batches of vegetable soup, tomato soup, and chili. These soups are mixed together in large kettles, seasoned with salt, lemon juice, and sometimes Worcestershire sauce, then ladled into jars to be pressure canned at 10 pounds for an hour. The result is a pantry lined with ready-to-eat meals that will be shared at Winter gatherings, potlucks, and quiet evenings at home.

Some families also layer ingredients in jars to create full meals. Green beans, new potatoes, and bacon are favorite combinations. These layered jars are not only practical but also a reflection of the resourcefulness that defines Amish cooking. Wide-mouth jars are preferred for these thicker meals, making it easier to pack and serve hearty portions.

Pickled eggs are another treat, after the pickle jars have been emptied of their cucumbers. Hard-boiled eggs are peeled and placed into the leftover brine, just long enough to absorb the flavor. Brown 5% vinegar is the go-to choice for pickling, used not only for eggs but also for vegetables like green beans, beets, and peppers. These pickled treats add brightness to Winter meals and are often served alongside meats or sandwiches.

Not everything is well-suited for canning, and over time, Amish families have come to recognize which foods are better preserved by other methods. Sweetcorn and strawberries often present problems during canning. They can be difficult to seal properly, and many families agree that their flavor and texture are best maintained through freezing. This method keeps their natural sweetness intact and makes them a favorite for cold storage. Mulberries also tend to be tricky. Their low acidity can cause sealing issues, and while adding lemon juice may help, they are still considered one of the more difficult fruits to preserve successfully.

Beyond the basics, Amish kitchens are known for their creativity and time-tested recipes. Hominy and apple butter are two examples of traditional fall foods that are still lovingly prepared today. Apple butter, slow-cooked until it's rich and dark, is often made in large copper kettles over open fires. Hominy, made by soaking and cooking dried corn kernels, is a hearty dish that reflects the deep agricultural roots of the community.

Canning isn't just about food; it's about connection. When Amish families gather during the Winter months, much of the potluck food comes straight from the jars they've put up in the Fall. It's not uncommon for neighbors to share jars of soup or pickled vegetables, especially with those who may not have had a bountiful harvest.

The knowledge behind these practices is passed down from one generation to the next. Recipes for chow chow relish, pickled beets, and even canned hamburger meat are still used today, and many families continue to experiment with new combinations through trial and error. What works well for one household might be adjusted slightly for another, but the goal remains the same: to fill the pantry with wholesome, nourishing food that will carry them through the Winter.

Stories from Our Amish Basket Weavers

Here are a few happenings the families dedicated to weaving the beautiful baskets featured on AmishBaskets.com have shared with us this week.

The Mast Family

It was a joyful Wednesday at the Mast farm as nearly 400 guests arrived to celebrate the wedding. The day began early, with breakfast served at dawn for visiting family, followed by the ceremony in the home led by local ministers. After the vows were exchanged, guests were served three meals throughout the day, along with homemade pie, bread pudding, and generous helpings of fried chicken. By Friday, most visitors had gone home, leaving behind well-wishes and baskets of leftovers. The Mast family spent the day tidying the farm and, by afternoon, had reassembled the shop and returned to weaving once more.

Out of respect for Amish tradition, we didn't photograph the wedding—but I captured this section of their shop the day before, with tables set and the Ecke table visible in the far corner where the bride, groom, and wedding party would be seated.

The Yoder Family

With berry season behind them and the harvest ramping up, the Yoder children spent this week reflecting on their Summer earnings. In their family, the youngest are paid a penny for each tiny bucket of wild berries they pick—and also for every potato bug and tomato worm they find in the garden. This year's haul was modest, with just about a dollar earned mostly from picking berries, but the tradition remains a favorite. The children are already dreaming of next Summer's bounty, hoping for more berries and fewer bugs, and maybe a few extra pennies to tuck away.

The Gingerich Family

The Gingerich family's orchard is bursting with fruit this week, especially the pear tree, whose branches are bending low under the weight of ripening pears. Though they only have a couple of peach trees, the harvest from them is also generous, and the children have been watching for the first fallen peaches, which is a sure sign it's time to start picking. The sweetness of tree-ripened peaches is hard to beat. Because the family loves peaches so much, they also order boxes to supplement their own crop for canning and freezing. But for fresh eating, the tree-ripened peaches picked from their own trees are always preferred.

"Kindness makes you the most beautiful person in the world, no matter what you look like."

— Amish Wisdom