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Canning Basics

Why Can Your Own Food?

Canning is a great way to preserve a bountiful harvest to enjoy in the next few years.  Canned food lasts longer than frozen food and without the added cost of electricity.  Bruised or damaged produce that may not be beautiful to serve fresh are perfectly acceptable to be preserved and enjoyed later.  You can save money AND eat healthier without the preservatives.

What Equipment Do I Need To Can At Home?

Canner- see comparison of boiling-water canner and pressure canner below

Canning Jars - Use standard Mason / Ball / Kerr jars with threads for home canning.  Do not re-use commercial jars from the grocery store like mayonnaise jars as they have not been heat tempered and will often break costing you time and wasting the contents.

Flat lids - These can only be used once because a fresh seal is necessary.  Check the manufacturer's instructions on how to prepare before use as some lids need to be washed or soaked in warm water.

Rings - These can be reused over and over as long as they are in good condition.

Fruit Pectin / Citric Acid - Vitamin C is commonly used to prevent browning of light colored fruits and vegetables.  Some recipes call for lemon juice but this often requires sugar to counteract the sour taste.  Citric acid can be purchased as a powder such as "Fresh Fruit" available in most grocery stores.  It is especially useful if you are canning tomato sauce in a boiling water canner which requires lowering the pH to be safe from botulism and other bacteria.

Canning Kit - Rather then buying the miscellaneous items separately buy a canning kit that includes the canner, jar rack, grabber tongs, funnel and manual. See below for details on pricing and how to buy.

Steps For Successful Boiling-Water Canning

1. Place the rack in the canner and fill with enough water to cover the top of the jar by approximately 2".
2. Place filled jars fitted with lids on to the rack.  If there is less than one inch of water above the jar lid add boiling water until the water covers the lid by at least 1".
3. Bring the water to a full rolling boil and then start counting the process time.  If the water level gets down to the jar lids add boiling water.
4. Keep the jars in boiling water for the full process time.  Process time varies by recipe and contents.  Under processing could cause the product to spoil while over processing could cause the fruit / contents to be overcooked and mushy.
5. Remove the jars and allow them to cool while standing up.
6. Check to make sure each jar sealed properly.  If the lid pops up after being pushed down it is not sealed and should be refrigerated and eaten within 2-3 days.
7. Remove the ring bands and store for reuse.
8. Wash jars and label - you won't remember which is what in a few months!
9. Store jars in cool dry place.

Steps For Successful Pressure Canning

1. With the rack in the pressure canner fill to specified water level.  If no water level is specified fill to 3" for most procedures.... longer processing times require more water.  Too much water is not a problem but will require longer time before boiling.
2. Leaving the weight off (or open the petcock if applicable) lock down the canner lid.
3. Center the canner on the burner and turn the heat to high.
4. After the steam flows freely from the vent keep the heat on and allow it to vent for 10 minutes.  This is to ensure all air inside has been replaced by water vapor.
5. After exhausting the canner place the weight / gauge on the vent (or close the petcock).  During the next few minutes the canner will pressurize.
6. Start counting process time after the gauge shows the recommended pressure has been reached or, for some models, the weight begins to jiggle as described in the canner's user manual.
7. Adjust the heat as necessary to keep the pressure at or slightly above the correct gauge pressure.  Follow the manufacturer's information to know what is the correct gauge pressure.  Processing at low pressure can result in unsafe food while too high a pressure can cause liquid to spill out of the jar and into the canner.  If the canner goes below the recommended pressure adjust the heat and restart the processing time to ensure safe food preservation. If you live in altitudes 1,000 feet or above, you will need to increase pressure 1 pound for the first 1,000 feet, and then 1/2 pound for each additional 1,000 feet afterwards. Cooking timesl remain the same.
8. After the processing time has been reached remove the canner from heat and allow to cool on its own.  Do NOT open the vent or place in cool water (force cool).
9. When all the steam has come out and the gauge reads "0" carefully remove the weight from the vent to avoid being burned.  Older canners without gauges should be allowed to cool for timed periods 30-45 minutes for heavy gauge models.
10. Allow the canner to cool for 10 minutes with the vent opened then remove the lid by tilting the far edge up so that steam goes away from your face.
11. Using a jar grabber tongs remove the jars form the canner without tilting.  Place them 2" apart on a towel and allow them to cool UNDISTRUBED for at least 12 hours.
12. After the jars are completely cool check each jar to make sure it sealed properly.  If the lid pops up after being pushed down it is not sealed and should be refrigerated and eaten within 2-3 days or reprocessed with a new sealing lid.
13. Remove the ring bands and store for reuse.
14. Wash jars and label - you won't remember which is what in a few months!
15. Store jars in cool dry place.

What To Buy

Below are just a few suggestions of what to buy.  If you have found something helpful that is not listed feel free to send me an e-mail and I'll add it.

Supplies

Canning Kits and Tools

Canners