Canning 101. Simple steps for canning success.
The summer produce is over flowing and you can only eat so much of the summer bounty at one time. A popular preserving method is canning. Canning heats the food, kills any microorganisms and creates a seal on a glass jar.
Here are some basics that can get you started.
- Canning Jars Be sure they are canning jars. Glass jars do not = canning jar.
- Lids. These can not be reused from batch to batch. Get new lids.
- Rings These are used to keep the lids tight to the jars are they process in the hot water bath.
- Wide-Mouth Funnel Great for getting your product IN the jar…not on the counter
- Lid Wand This is essential for safely getting the sterilized lids on the jars with out burning your finger tips!
- Ladle Needed to get your hot water, pickling liquid or juice in the jars. (A heat safe mug can be used in a pinch)
- Clean Cloth These are used to wipe the rim of the jar before the lid is applied.
- Large Pot A large pot that can accomidate canning jars PLUS 1-2 inches of water.
- Tongs or Jar Lifters ESSENTIAL for getting the jars out of the simmering water.
- Sterilize the jars
- Cut produce and fill the jars
- Fill with boiling water, pickling liquid or juice.
- Wipe jar rims, add a FRESH lid and a ring.
- Process in a hot water bath for the recommended time.
- Remove from the water bath.
- Allow to cool completely.
- Check for loose lids.
NOTE: tomatoes need additional acid such as lemon juice added to them to get the ph above 4.6
Additional note: These are basic steps and more specific steps would be taken depending on what is being canned.
Less wasted food.
You can customize your flavors.
For more techniques and recipes for canning be sure to visit the canning section of the blog