Whether you’re canning part of a large garden harvest or there’s just a good sale on tomatoes or chicken, canning is a great way to preserve most food items. The idea of canning can seem daunting, but it’s actually such a simple process for many food items! You can honestly grab a few items from Amazon or a local store and get started Today on some things.
In this article, I will explain the different styles of caning and the items you need to use them all. I will also link to some basic resources for learning and to some of my recipes as examples of different canning styles, so that you can see the differences in the work.
Why Bother Canning?
I hate throwing out food. It not only wastes my family’s time and money, but it also seems so pompous, given the food shortages in other parts of the world. It really is a first-world problem to say, “Oh no, I didn’t use my tomatoes in time,” and chuck them in the trash. It frustrates me to death.
However, canning and preserving these items address this issue. Whether you make quick-diced tomatoes because yours are getting a bit soft or you freeze spinach, try to maintain items for use later before they go bad, and we have no choice but to get rid of them (sadness).
Canning and preserving are great ways to save some cash, and if you’re a gardener, you now have control over which canned goods are stored and used in your home.
What you need
- Canning funnel. You can use any, but this one is designed to sit perfectly into the mouth of canning jars and has a wide top for ladling in whatever you’re canning.
- Jars. These come in a variety of sizes. Pick a size appropriate for your individual uses. If you’re not sure, I suggest getting a few 16-oz. and 24-oz. These are the sizes I find the most handy.
- Jar Lifter. This is super important! These jars are hot; even before you finish the process, you have to sterilize them and fill them with hot or warm food. You will use this throughout the entire process.
- Lid Magnet. This is for pulling sterilized lids from hot water.
- Labels. Nothing fancy is needed, and you can find cheap options at the dollar store.
- Pressure canner or a large pot for water bath canning.
Water Bath Basics
This is the easiest and most common form of canning. You only need a large pan and a canning starter kit. (See Links at the bottom of the article). You put the jars into a hot water bath and “process” for the proper amount of time.
The drawback is that many foods cannot be done this way. Tomatoes, apples, and veggies being pickled work great. However, meats, veggies not being pickled, etc., must be pressure canned to kill the toxin that causes Botulism, a serious illness.
Here are the basic instructions for canning using a water bath. For a more detailed version, see this article on How to Can Tomatoes.
- Fill jars, leaving a small amount of space at the top
- Wipe the jar mouth and place the lids on hand tight.
3. Place in a large pot of hot water and make sure the hard are covered.
4. Process for an appropriate amount of time for foods being canned.
5. Remove jars and let cool.
Pressure Canning Basics
Pressure canning allows the food to reach a much higher temperature than boiling. This method is used for low-acid foods to kill toxins and bacteria that may be present. Pressure canning is used for meats, soup, stews, veggies, etc. I use this method every year after Thanksgiving to make turkey broth from the bones and the gross parts they put in the turkey’s belly.
This is easily the most expensive canning method due to the cost of the canner, but it still uses the same jars and other equipment. The better versions are as much as $450. While Amazon offers a few of the listed items at much lower prices, I cannot vouch for the brands. Pressure canning can be dangerous if there is an equipment malfunction, so do your research if you plan to purchase a lower-cost unit.
Here is a link to the brand that I use and can actually vouch for. This is a long-time trusted brand, but you may not need the same size that I have. Click here to check out the All American Brand on Amazon.
Below are the basic instructions for pressure canning. For a more detailed version, see this article on How to Can Stocks & Broths.
1. Fill jars, leaving a small amount of space at the top
2. Wipe the jar mouth and place the lids on hand-tight.
3. Place in a large pot of hot water and put 1-3 inches of water (follow manufacturer instructions). Tip: You can stack jars up to 2 layers.
4. Process for an appropriate amount using the correct pressure gauge. Typically, this is 90 minutes with 10-15 lbs. of pressure.
5. Let pressure release and vent before attempting to remove the lid.
6. Remove jars and let cool.
7. Clean the canner. Some people assume that since the food isn’t going directly into the canner, no need to wash it. You’ll notice that it smells like whatever you have canned. Be sure to wash it out along with the weight, and allow them to dry properly before packing everything away.
Dry Canning
Dry canning can be used for, well, dry goods. Many people use this method after harvesting dry beans, such as black beans. Or they will buy oats and grains in bulk from a vendor and dry them in small batches to keep them fresh. They can store the raw or uncooked foods for years until they are ready for a new jar full!
This last method is a bit controversial. Many “experts” say that this method doesn’t kill harmful toxins and bacteria. However, you will be cooking the foods that are being dried, just as you would if you ate them straight from the garden, so I’m unsure what the issue is.
I honestly don’t use dry canning as of the writing of this article. The only thing I would need it for is black beans, and I can put them into air-tight bags and keep them suitable for the year. They keep pretty well.
Here are the basic instructions for the dry canning process.
- Preheat your oven to 225 degrees.
- Place clean, empty jars on a baking sheet and bake for at least 20 minutes to sterilize and remove any lingering moisture.
3. Carefully remove and fill jars, leaving at least 1” of space.
4. Put the jars back into the oven without the lids for 15 – 30 mins, depending on what you are canning. Flour, for instance, will take longer to heat through than beans.
5. During the above processing, place lids into the oven for 15 minutes to sterilize and get rid of their moisture.
6. Remove jars, wipe lids of debris, and place lids on them with rings.
7. As the jars cool, the lids will seal, but you are of course welcome to put them back into the oven for another 10 mins or so while the lids are secured.
Resources
Below is a list of resources, including recipes, to help you get an idea of canning and hopefully get excited to start the journey!
Ball Complete Book of Home Preserving
How to Can Broths & Stocks using a pressure canner
How to Can Tomatoes Using a Hot Water Bath.
Recipe Links
Check out these recipes below for ideas on what you can preserve in your home!
Homemade Tomato sauce
Easy & Quick Diced Tomatoes
Homemade Stocks for meat and vegetables
Until Next Time!
PJtxGirl
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