Simple Steps for Canning

Where to start? There are a number of items you need to have available before you bring the produce home. Plus you need to first make some decisions on what you will be canning, the quantity you need, and how much time you have. Home canning should not start as an impulse buy! Canning takes planning....

The first step would be to decide what would is the most popular canned food item in your pantry. Is it possible to preserve this vegetable or fruit by canning? Now, find the best resource book you can for home canning. A great way to build confidence is through knowledge. Purchase or borrow a book on the basics of canning. Don't rely on what others tell you about how long you need to process your beans or if you should water bath or pressure can your tomatoes. You need to be careful concerning temperatures to kill off bacteria and germs that can spoil the produce and all your hard work. Follow a book with USDA recommended procedures for preserving.

One of the most popular books is the Ball Blue Book of Preserving. It includes instructions for preserving food by canning, freezing, and dehydration with easy-to-follow instructions, graphics, hints, problem/solution chart and over 450 recipes. Another great source is the book "Keeping the Harvest," with instructions for canning, freezing and drying food.

(We recommend to attempt your first canning episode with a high acidic food such as tomatoes, pickles or fruits. High acid produce can be processed in a boiling-water bath, which requires less expensive start-up equipment. If you are successful and enjoy canning with the water bath canner, you can consider moving on to the purchase of a pressure canner, which is required for meats and vegetables with a low acid level.)

Read through the chapters on the method of canning you will be using and the recipe to be aware of any special ingredients or equipment that will be needed.

Your resource book will also suggest tools and equipment that you will need for canning. Make a list. Purchase or locate an approved water bath canner, canning jars, lids and tools.

Now you can go buy the produce at it's peak - along with the other ingredients needed for your recipe.

Before starting, assemble all your equipment and produce in a large cleared work area. Canning takes lots of space, so when you are in the middle of production you will appreciate the elbowroom. Prop open your canning book or keep your recipe handy and refer to it through every step of the procedure from sterilizing jars and lids to making sure the lids are sealed properly.

When you are starting out, allow more time in your schedule then you'll need to complete the task. This alleviates stress and pressure to hurry the process since all recipes should be followed exactly. By understanding the steps in the process and what the recipe calls for you may be able to combine steps. Such as, will you be able to peel and prep ingredients while the water is heating in the canner?

You cannot cut back on processing time. It is absolutely necessary to follow all recommendations given to prevent spoilage and contamination. When finished, your vegetables or fruit should look colorful and attractive, not brown or lumpy.

Be sure to follow all steps for canning preparation such as cleaning and the sterilization of jars and lids, washing your product, preparing your produce (if chopping or cutting is required) and packing the produce into jars. Especially note the instructions on fitting the jar lid and ring on the jar - you want to have clean contact with no food or syrup breaking the seal.

Water bath processing is simply heating the packed, sterilized jars in boiling water. The heat from the boiling water is transferred to the product as it completely surrounds each jar and lid. When the jars have been removed and begin to cool a vacuum is created inside each jar that will seal the lids to the jar. You may hear a "popping" as the seal is created. A small indentation will form in the center of the lid so you know you have a proper seal.

After you have finished processing you may want to consult the Ball Blue book or recipe used to follow any further instructions about storage of your product. Generally in a dark cool place.

Here is a Step-by-Step Reminder sheet that may SAVE YOU TIME!

20 minutes before processing:

Place jars in canner and add hot water, cover canner and begin heating over medium heat. Keep jars hot until you are ready to fill them. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then begin heating the water and jars in the canner while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start the recipe.

5 minutes before processing:

Place lids in hot water and keep lids hot until you are ready to use them. Do not heat screw bands.

Filling the jars:

Remove jars from canner and ladle food into hot jars to within 1/2 inch of top rim. Remove trapped air bubbles and readjust headspace to desired level by adding more hot food and/or liquid. Wipe rim and side of jars to ensure a good seal. Lift lid from hot water and center on jar. Apply screw band until fingertip tight.

Processing canning jars:

Place jars in canner and adjust water level to cover jars by 1 inch. Cover canner and place over high heat. Once a full boil is reached, begin counting the processing time specified in recipe (a full boil must be maintained for the entire time required). At end of processing time, turn heat off, remove canner lid and leave jars in canner for 5 minutes, then lift jars out and place on heat safe work surface. Do not touch seals or dry jars. Let cool for 12 to 24 hours. Check jar seals. and remove screw bands.

Storing preserved food:

Label jars with contents and date and store in a cool, dark place. Any jars that do not seal within 24 hours must be refrigerated or reprocessed immediately using new lids.