BeginningGuidetoHomeCanning-
Good afternoon my dear
Friends and Followers. I hope that you all had a Joyous & Happy
Christmas Holiday. For today Saturday's Tips From the Garden I found
a great piece o how to canned your own fresh fruits, vegetables, jams,
pickled foods and even meats that can help bring delicious food
in your pantry year around.
For beginners, canning can seem like a daunting task,
However with a few basic tips you all can become great home caner's too
in no time. It just might take a bit of patience.
First of all there are two different kinds of methods too a
Canning. Each way, I found was with a varying of different levels.
For Beginners it would seem that they would have the most
Success, with the water bath canning Method.
Briefly how this is done; and late in the post I will go in more
Detail on the Water bath Method.
You just fill the canning jars that you can get at any
local Store, with foods like Jams, Pickles Tomatoes or other kinda
Vegetables and Fruits too. This could be also whole fruits or puree fruits
For jams ( like strawberry jam, blueberry jam, plum jam etc.)
Then after you fill your jars with what ever you decide, be it fruits or
vegetables, then make sure the jars are sealed tied so the won't leak.
Then have a Stainless steel large pot, that is all ready boiling with about
2 to 3 inches from the top of space of water. Put as many as you can fit in the pot
with being able to put the pots lid on. Then lit boil for about an hour . What
this will do is create a seal on the jars. Once the jars have cooled the
food inside will be prevent any growth of bacteria in the jars.
Now for the brief- more advance Method.
This process is usually involves a pressure cooker, and that is
why it is a bit more advance for caners.
It en able the caners to reach higher temperatures, then
just the regular boiling pot. This will destroy any microorganisms, particularly
the colostrum that can cause botulism. This happens much more often
in the pressure cooker canning, in low-acid foods such as corn and other
vegetables, meat and even seafood's too.
If you were try to do this type of canning with the Water Bath Method
It usually will lead to unsafe food and a threat to botulism poisoning.
As you can see the Second Method Pressure cooker canning
can be much more involved. This is why most folks try their first try at
canning the Water Bath Method. However, there are a few adventurous folks
that want to try the pressure cooker canning particularly for the
poultry, and other types of meats that you can can and even some seafood.
'Hint ~ One of the Keys to Great Canning is Starting with Good Food'
~So this is what you will need for Basic Water Bath Canning~
Water Bath Canning requires very basic equipment.
1-canning jars
2-lids with a ring of sealant and threaded rings to hold the lids in place,
during the water bath.
3-A large pot - it could be made of either aluminum, stainless steel or
porcelain-coat steel that is deep enough to hold whatever size glass
canning jars you're canning with. Plus the pot must be at least 1-2 inches from
the top of the boiling area.
4-After filling the pot with water and setting it to boil, its time to prepare
the food. This often involves simply filing the canning jars with
raw food and ready type liquid you'll use to fill them with.
5-For raw fruits and vegetables, be sure to check the acidity levels or PH levels.
If the PH levels are below 4.6 the food is considered, acidic which means
the environment inside the jars will inhibit the growth of bacteria during storage.
'Hint ~ One of the Keys to Great Canning is Starting with Good Food'
~So this is what you will need for Basic Water Bath Canning~
Water Bath Canning requires very basic equipment.
1-canning jars
2-lids with a ring of sealant and threaded rings to hold the lids in place,
during the water bath.
3-A large pot - it could be made of either aluminum, stainless steel or
porcelain-coat steel that is deep enough to hold whatever size glass
canning jars you're canning with. Plus the pot must be at least 1-2 inches from
the top of the boiling area.
4-After filling the pot with water and setting it to boil, its time to prepare
the food. This often involves simply filing the canning jars with
raw food and ready type liquid you'll use to fill them with.
5-For raw fruits and vegetables, be sure to check the acidity levels or PH levels.
If the PH levels are below 4.6 the food is considered, acidic which means
the environment inside the jars will inhibit the growth of bacteria during storage.
6-Commonly canned acidic foods are foods such as, jams,
pickles, jellies, fruit butters, most all fruits, and sauerkraut too.
7-Oddly enough, there are some tomatoes, figs, and other fresh fruits
that need a little help reaching their acidic levels of 4.6 of lower too. This
can be done with a little bit of Vinegar, citric acid or even lemon juice too.
So double -check a food's PH levels before canning as it has a large impact
on the method you'll need to use.
8-Figuring out a food acidity and which method to use it
can be a little trick to canning too.
pickles, jellies, fruit butters, most all fruits, and sauerkraut too.
7-Oddly enough, there are some tomatoes, figs, and other fresh fruits
that need a little help reaching their acidic levels of 4.6 of lower too. This
can be done with a little bit of Vinegar, citric acid or even lemon juice too.
So double -check a food's PH levels before canning as it has a large impact
on the method you'll need to use.
8-Figuring out a food acidity and which method to use it
can be a little trick to canning too.
9-Boiling the lidded jars is called 'processing' and the time required to
process foods varies depends on the packing method either raw or hot.
With the raw packing, clean often peeled raw fruits and vegetables are cut to
uniform sizes and placed directly into clean, sterilized jars. The same
goes for making pickles, this entailed cutting up cucumber and placing into the jars.
10- Once the unheated food is well packed into the jar, a hot
canning liquid of some sort-water, vinegar or syrup is then added
to the food and filled to within what is called the 'headspace'.
(Again, for the pickle recipe this may involve pouring a brine over the cucumbers.)
11- The head space refers to the clearance at the top of the
jar between the level of liquid and the lid. This area is vital to the proper
sealing of each and every jar, as it allows for the escape of air during jar,
Processing, creating a vacuum.
12- With hot packing, the food is also brought to a boil along with
the packing liquid, and both are added to the jar as the same time. This process
helps remove air from the food and helps prevent the food from floating in the jars too.
Also it increases the vacuum in the sealed jars and helps increase the shelf life of the
canned items. Hot packing is recommenced for Water Bath Canning!
13- After filling the jars with the food of your choose, cover each of them with
the sealant side down then screw on the ring until its tight, but not to tight. if you over
tighten the ring there is a chance the sealant will leak out during the processing and
damage the the jar and the food inside.
14- Now, lower the jars into the pot of boiling water bath that you have made for
your canning jars. This will ensuring that all the canning jars are fully covered by
at least an inch of water or more. Note you might want to get a canning
jar holder that enables you to hold the jars as you put them into the boiling water.
The jars need to be in the boiling water at least an hour to kill all bacterias for the food
to be save after you take the jars out and cooled..
Note: there are a number of resources available such as the
USDA's Complete Guide to Home Canning' to help you on how long to process
your canned goods or keep them boiling in your pot. Altitude, hot versus
raw packing will all play into a factor to how long your jars need to boil
in your pot to get an effective seal and to ensure that the food inside will be safe to store and eat.
15- Once your jars have survived the Water Bath, they are to be cooled at room
temperature. While it can take up to 24-hours for the jars to fully cool and seal, you
can start hearing the satisfying 'pop' of a seal within as little as 30 minutes.
However, be sure to check all your jars for a true seal after a 24-hour period.
How you do this is: You can do this with a simple thumb test - simply press your thumb
on the top of the lid, and if it springs back, the jar didn't seal. You can also test the seal by hitting the lid with a spoon or checking to see if it curves down slightly in the center.
16-If a jar fails to seal, on you remove the lid and check for any nicks in the sealant or the
rim or the jar itself. Switch the contents to a new jar, if needed and reprocess
the food within 24-hours. Be sure to remove the rings before storage on all jars.
They aren't needed to keep the seal and after the water bath, they can rust and wrap
and cause problems when opening the stored jars.
17- Finally After a successful canning you might try a different food.
Each time you try, try something new so that it won't seem so scary. and intimidating.
You might Enjoy the process you never know.
I have canned Jam many years ago and it was lots of Fun!
So happy Canning my dear Friends & Followers
I hope that you like my Saturday post for
CANNING is EASY if YOU TRY!
LOVE YOU ALL! HAPPY GARDENING
process foods varies depends on the packing method either raw or hot.
With the raw packing, clean often peeled raw fruits and vegetables are cut to
uniform sizes and placed directly into clean, sterilized jars. The same
goes for making pickles, this entailed cutting up cucumber and placing into the jars.
10- Once the unheated food is well packed into the jar, a hot
canning liquid of some sort-water, vinegar or syrup is then added
to the food and filled to within what is called the 'headspace'.
(Again, for the pickle recipe this may involve pouring a brine over the cucumbers.)
11- The head space refers to the clearance at the top of the
jar between the level of liquid and the lid. This area is vital to the proper
sealing of each and every jar, as it allows for the escape of air during jar,
Processing, creating a vacuum.
12- With hot packing, the food is also brought to a boil along with
the packing liquid, and both are added to the jar as the same time. This process
helps remove air from the food and helps prevent the food from floating in the jars too.
Also it increases the vacuum in the sealed jars and helps increase the shelf life of the
canned items. Hot packing is recommenced for Water Bath Canning!
13- After filling the jars with the food of your choose, cover each of them with
the sealant side down then screw on the ring until its tight, but not to tight. if you over
tighten the ring there is a chance the sealant will leak out during the processing and
damage the the jar and the food inside.
14- Now, lower the jars into the pot of boiling water bath that you have made for
your canning jars. This will ensuring that all the canning jars are fully covered by
at least an inch of water or more. Note you might want to get a canning
jar holder that enables you to hold the jars as you put them into the boiling water.
The jars need to be in the boiling water at least an hour to kill all bacterias for the food
to be save after you take the jars out and cooled..
Note: there are a number of resources available such as the
USDA's Complete Guide to Home Canning' to help you on how long to process
your canned goods or keep them boiling in your pot. Altitude, hot versus
raw packing will all play into a factor to how long your jars need to boil
in your pot to get an effective seal and to ensure that the food inside will be safe to store and eat.
15- Once your jars have survived the Water Bath, they are to be cooled at room
temperature. While it can take up to 24-hours for the jars to fully cool and seal, you
can start hearing the satisfying 'pop' of a seal within as little as 30 minutes.
However, be sure to check all your jars for a true seal after a 24-hour period.
How you do this is: You can do this with a simple thumb test - simply press your thumb
on the top of the lid, and if it springs back, the jar didn't seal. You can also test the seal by hitting the lid with a spoon or checking to see if it curves down slightly in the center.
16-If a jar fails to seal, on you remove the lid and check for any nicks in the sealant or the
rim or the jar itself. Switch the contents to a new jar, if needed and reprocess
the food within 24-hours. Be sure to remove the rings before storage on all jars.
They aren't needed to keep the seal and after the water bath, they can rust and wrap
and cause problems when opening the stored jars.
17- Finally After a successful canning you might try a different food.
Each time you try, try something new so that it won't seem so scary. and intimidating.
You might Enjoy the process you never know.
I have canned Jam many years ago and it was lots of Fun!
So happy Canning my dear Friends & Followers
I hope that you like my Saturday post for
CANNING is EASY if YOU TRY!
LOVE YOU ALL! HAPPY GARDENING
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