Introduction to Canning

One of the symbols of homesteading is the simple and versatile mason jar, responsible for carrying the summer garden’s bounty into the rest of the year. By canning at home, you can enjoy the flavors of fresh produce year-round and reduce food waste. While the concept can be intimidating, canning is a simple process of applying heat to food and sealing it under vacuum. By using safe and tested canning recipes, food can be preserved for years without losing quality or flavor.

Key Concepts:

• Safety First: Always prioritize cleanliness and follow recommended procedures to avoid contamination or growth of bacteria. For canned recipes, always keep to the recommended amounts of sugar, acid, and salt as these must be carefully balanced to keep food safe. 

• Benefits: Save money, reduce reliance on store-bought items, and savor the taste of your own preserves.

  
  

Getting Started

Before diving into the canning process, gather the necessary equipment and familiarize yourself with different canning methods.

• Water Bath Canning: Suitable for high-acid foods like some fruits, tomatoes, and pickles.

• Pressure Canning: Suitable for foods that are lower acid like corn, beans, meats, potatoes. Higher temperatures can be achieved under pressure, which allows lower acid foods to be safely preserved

  
  

Equipment Checklist:

• Large stockpot with a lid (or a pressure canner with a weighted gauge)

• Canning jars with lids and bands

• Jar lifter

• Canning funnel

• Bubble remover and headspace tool

• Kitchen towels

  
  

Choosing Your Ingredients

Selecting fresh, high-quality ingredients is crucial for successful canning. Understanding acidity levels is particularly important for determining the appropriate canning method. Ingredients in canning recipes should not be substituted as this can throw off the balance of acid and render recipes unsafe

Preparing Your Workspace

Maintaining a clean and organized workspace ensures the safety and quality of your canned goods.

Workspace Setup:

• Sanitization: Wash hands, equipment, and surfaces thoroughly before beginning. Jars should be sanitized and kept in hot water until ready to use.

• Organizational Tips: Lay out equipment in a logical order to streamline the canning process and expedite filling the jars.

  
  

Step-by-Step Water Bath Canning

Water bath canning is ideal for preserving high-acid foods and is a straightforward process for beginners. The high acid content allows a lower overall temperature and may provide for better texture.

Water Bath Canning Process:

1. Prepare Jars: Wash jars, lids, and bands in hot, soapy water. Rinse well. Bring jars to temperature in hot water while preparing other ingredients

2. Prepare Ingredients: Follow your recipe, ensuring correct measurements and ingredient preparation. Avoid cross contamination and prepare only enough for the batch size indicated. Do not double or halve recipes unless specifically indicated in the recipe. 

3. Fill Jars: Use a canning funnel to fill jars with prepared food, leaving the recommended headspace (typically ¼ to ½ inch). Leaving enough headspace can prevent siphoning or faulty sealing.

4. Remove Air Bubbles: Slide a bubble remover or non-metallic spatula or chopstick along the inside of the jar to release air bubbles.

5. Wipe Jar Rims: Ensure jar rims are clean and dry to ensure a proper seal.

6. Apply Lids and Bands: Place lids on jars, then screw bands on fingertip tight (not too loose or too tight).

7. Process Jars: Lower jars into boiling water using a jar lifter. Ensure jars are covered by at least 1 inch of water. Boil for the time specified in your recipe.

8. Cool and Test Seals: After processing, remove jars from water bath and let them cool on a towel-lined countertop. Test seals after 12-24 hours by pressing the center of each lid. If lids don't flex up and down, they are sealed. If they do not seal, for most recipes you can either reprocess immediately or store in the refrigerator for immediate use.

Step-by-Step Pressure Canning

Pressure canning is useful for preserving low-acid foods like vegetables, meats, and soups, as it ensures temperatures high enough to kill harmful bacteria without relying on an acidic environment. Pressure canning can also reduce the time it takes to safely process a food compared to water bathing as temperatures can be achieved much more quickly.

Pressure Canning Process:

1. Prepare Jars and Equipment: Wash jars, lids, and bands. Assemble pressure canner according to manufacturer's instructions.

2. Prepare Ingredients: Follow your recipe, ensuring all ingredients are prepped and measured.

3. Fill Jars: Use a canning funnel to fill jars with prepared food, leaving recommended headspace (usually 1 to 1.25 inches).

4. Remove Air Bubbles: Slide a bubble remover or non-metallic spatula along the inside of the jar.

5. Clean Rims and Apply Lids: Wipe jar rims with a clean, damp cloth. Apply lids and screw bands on fingertip tight.

6. Process Jars: Place jars in the pressure canner with the recommended amount of water. The water should not cover the jars fully as you are relying on the steam produced to process the jars. Secure lid and vent according to the canner's instructions. Process at the specified pressure and time for your recipe.

7. Cool and Test Seals: After processing, allow the canner to cool naturally. Do not manually vent the canner as this will cause siphoning. Remove jars and let them cool on a towel-lined countertop. Test seals after 12-24 hours.