Basic Canning - How to get started

One of the most popular methods of food storage is home canning. It follows the basic principle of putting your food in a jar, sealing it, and setting it on the shelf. That's about it! It's no wonder that the method is so popular, as it is one of the easiest and can preserve a wide range of foods. Whether it's fresh tomatoes, carrots, or beans from your garden, or meats from the butcher (or even your farm) canning has you covered. In this introductory article we will take a look at the equipment needed, what you can preserve and how to do it.

The first thing you will need is a set of jars with which to preserve your food. Many sets are available for purchase online or in some home goods stores like Target, Wal-Mart, and Bed Bath and Beyond. You will probably want to start with a kit like this:

 

You can buy kits in pint or quart sizes, even up to a half gallon, and in various quantities. That particular kit comes with 12 quart jars, seals and lids. Once you select your jars based on type of food and quantity, the next thing you will need to do is decide what you are canning. If you are preserving high acid foods such as tomatoes, salsa, jams/jellies, or pie filling, you may only need a large pot with a lid. This method is known as waterbath canning, and you will fill your jars and set the seals using only boiling water. How easy is that?

For more advanced canners, and if you are going to preserve vegetables and meats, you will need a pressure canner. Here is the most popular one available on Amazon:

 

 

 Great! Now that you have your basic supplies, it's time to get started. Keep in mind that each type of food you can preserve usually has a specific canning recipe you should follow for best results. These include different brines and spice mixes to preserve the flavor of your food, or imbue it with a new flavor while it is canned. I will link to some canning recipes at the bottom of the article.

 

The first thing you will need to do is sanitize and wash all of your new jars. Make sure to use hot soapy water to kill any existing bacteria that might be present. Afterwards, you will want to make sure to keep the jars warm until you are ready to fill with your food. This will reduce the risk of breakage when rapidly changing the glass jar temperature (glass has a high tolerance for a variety of temperatures but it must be raised gradually. Glass shatters when exposed to temperature shock.). You can keep them warm by putting them in a pot of warm simmering water or in a heated dishwasher if you have one.

 

Now fill the canner with at least enough water to cover the jars with one inch of water and heat to a simmer. While that is warming up, prepare the recipe of your choice for your selected food you are preserving. This might be getting together a spice mix or a brine to put in with your food. Your canning recipe will also indicate how much to put in with your food and how high to fill the jar. This is very important to follow, and keep in mind that each jar needs room to allow for food expansion at the top of the jar. You can also take a flat spatula and remove any excess air bubbles by pressing food against the opposite side of the jar. This is another important step as air inside the jar will reduce the canning effectiveness. Lastly, wipe the rims of the jars clean and tighten the lids (with the seals in place) finger tight. Do not over-tighten, as air will need to escape during the canning process.

 

You should have a canning rack, and it may have been included with your pressure canner. Use it to lower your filled jars into the simmering water, and double check to make sure the jars are still submerged by at least an inch of water. Then, cover the lid on your cooker and bring the water to a boil. Your recipe will indicate how long your jars need to be in the boiling water. You may also have to change your boiling time due to your altitude. When you are done, turn off the heat and let the jars sit in the standing water for 5 minutes. Then, remove from the water and let them cool upright on the wire rack or on your counter for 12 hours.

 

That's it! You've just canned. Remember not to try to adjust or re-tighten any lids that may have come a little loose so as not to interfere with the sealing process. Your lids will be flat just like the lids on jars you buy at the store. If the center has that "button" that pops up, then you may not have gotten a good seal on that jar. You can then refrigerate for immediate use, or you can follow alternate instructions to re-process that particular jar.