New Jersey Residents Embrace Backyard Canning of Garden Harvest

In New Jersey, a growing number of homesteaders are preserving the bounty of their backyard gardens. Couples like Shawn Michaels and his wife, who have tended a garden for about 15 years, now regularly can tomato sauce, salsa, pickles, jams and other produce. Canning involves placing food in glass jars, boiling them to kill germs, and sealing the lids so the contents stay safe for months without refrigeration. The practice reflects a broader DIY, self‑sufficiency trend among New Jersey residents who value fresh, home‑grown food and independence from store‑bought items.

The garden yields a wide variety of vegetables—multiple tomato and pepper types, cucumbers, zucchini, eggplant, potatoes, pumpkins—as well as fruits such as blackberries, strawberries and blueberries. By canning these crops, families extend their harvest season and reduce reliance on commercial products.