Canning 101
As we get deeper into the growing season, your garden harvest will continue to grow and grow. As your supply starts to overflow, that gives you the great opportunity to utilize one of the longest gardening past times - canning.
When the heart of summer arrives, your homegrown fruits and vegetables are at their finest. It's easy to enjoy the harvest at the peak of freshness, but what about the rest of the year? Whether your garden is overflowing with more produce than you can eat or you can't resist a good find at the farmer's market, canning is the preferred method of many to save and store your favorite fruits and vegetables to enjoy year-round. This guide will inform you on the benefits of canning, the supplies you will need to begin, as well as choosing your canning methods, with step-by-step instructions for each.
What are the benefits of canning?
The benefits of canning are plentiful, and have been known for centuries. Since the 1700s, various canning methods have proven to be both efficient and effective for storing food. Not only does canning allow you to enjoy your favorite produce year-round, it can also save you up to half the cost of buying commercially canned food.
What are the supplies I need?
Whether you are new to canning or a seasoned pro, it's important to ensure you have the right supplies for the job:
- Water bath canner or pressure canner
- Canning jars, otherwise known as mason jars, also lids and bands
- Jar Lifter tongs for lifting jars out of hot water
- Canning rack to raise jars off the bottom of the pot
- A wide-mouth funnel to easily fill jars
- A rubber spatula to release trapped air in jars
Which canning method should I choose?
Once you have your supplies, now it's time to select your canning method. The water bath method is recommended for beginners, as it is easy to learn and requires less specialized equipment. The water bath method is safe for foods that are high in acid, like tomatoes, jellies, jams, pickles, salsas, relishes and other preserves. For this method, you'll need a water bath canner, which is a large pot with a jar rack.
Water bath method
- Place clean jars upside down in your large pot with two to three inches of hot water. Bring the water to a boil and turn off the heat. Leave jars in the water until you are ready to fill.
- Prepare and pack food according to the recipes you're using.
- Remove any air bubbles by running a small rubber spatula on the inside of the jar. Wipe the rim of the jar clean.
- Place seals and rings on jars and tighten until snug. Place jars on the rack in your canner.
- Add hot water until each jar is covered by at least two inches. Water should flow freely around each jar. Return the water to a boil.
- When the time is up, raise up the rack and let the jars cool. As they cool, the lids will pull down and seal.
- Label and store your jars in a cool, dark and dry place.
Alternately, the pressure canning method is for canning low-acid foods like meat and most vegetables. You'll need a pressure canner for this method.
Pressure canning method
- Fill your canner with three quarts of water.
- Rinse and wash all your jars and lids.
- Place clean jars upside down in your large pot with two to three inches of hot water. Bring the water to a boil and turn off the heat. Leave jars in the water until you are ready to fill.
- Prepare and pack food according to the recipes you're using.
- Remove any air bubbles by running a small rubber spatula on the inside of the jar. Wipe the rim of the jar clean.
- Place seals and rings on jars and tighten until snug. Place jars on the rack in your canner, making sure they don't touch each other.
- Place cover securely on canner and heat to a boil. Allow steam to vent for ten minutes.
- After ten minutes, close the vent on your pressure cooker and let the pressure build. When canner reaches the right pressure, lower heat to maintain that level.
- Time your canning based on the recipe you're using. When the time is up, turn off the heat. Let it set until the pressure returns to zero.
- Open the vent and wait two minutes before removing the lid. Carefully remove the jars and set upright to cool. As they cool, the lids will pull down and seal.
- Label and store your jars in a cool, dark and dry place.
Now that you have been shown the benefits of canning, a list of supplies you will need, and step-by-step instructions to get started, you're well on your way to enjoying the best flavors of summer all year round.
