Do You Have The Canning Basics Covered?
Canning or jamming is the process of preserving food. It’s a great way to save on groceries, build food storage, and have home-grown vegetables deep into winter. Not only will it help you save on your grocery bill, but it can be a fun activity that brings the whole family together. It’s not hard to learn, either — we’ll give you the basics.
What You’ll Need:
- Jars, rings, and lids
- Canning set (includes wide-mouth funnel, tongs, magnetic lid lifter, and jar lifter)
- Stock Pot – 32 qt. or 42 qt.
- Jar Lid Rack (optional)
You can find an assortment of canning supplies and equipment here.
Get a Recipe
Trying to can food without a recipe is risky business. Not only do you risk wasting your time and efforts on a product you won’t like, but you could potentially put your family’s health at risk if you don’t have specific instructions. Find an expert or search the internet for tasty recipes.
Here are some of our top picks:
Don’t like any of these recipes? Search this awesome website: http://www.freshpreserving.com/recipes/.
Sterilize Your Jars
Skip this step and you might find yourself sick for days. Remember to always sterilize your jars, rings, and lids. To do this, place everything in a stock pot full of boiling water and let it sit for a few minutes, using a jar rack if you have one. The heat kills illness-causing bacteria living on the jar.
After your jars, lids, etc. have boiled for a few minutes, lift them out with tongs or a jar lifter and set them on a clean towel or tablecloth to cool.
Follow the Recipe
If you properly followed your recipe and sterilized everything, then you’re ready to fill your jars. Take your wide-mouth funnel and start pouring food into your jars. Then wipe the top and outside rim of the jar with a clean paper towel. Place the lid on the jar and screw on the ring.
Place your filled jars back into a pot of water and bring it to a boil. The timing varies depending on the recipe. When they’re done boiling, use your tongs or jar lifter to take the jars out and allow them to cool. Heat will leave the jar, taking the air with it. This causes the lid to suction to the rim.
Test & Store
Test each jar to make sure you seal has held. Lift up on the lid — if the seal is secure, the lid should hold the jar’s weight. If it holds, you’re good to put the jar into storage. If not, do not store the jar; the food will be prone to spoiling and illness-causing bacteria.
Depending on your recipe, canned food will stay persevered for six months to a year. This is prefect for anyone with a garden who wants to have home-grown vegetables into the fall and winter seasons.
Here’s a Video
Need to see someone else do it first? Watch this short video! If this blog post was helpful, follow us and share this post on social media!