Canning Basics

It's that time of year when the garden is overflowing, and I'm left with a counter full of veggies and asking, "What am I supposed to do with all of this stuff?"  (Every year, I promise myself I won't plant this much again, but every year, I get caught up in the excitement of planting and go overboard.)

So now begins the season of preserving.  There are several options for preserving homegrown produce: freezing, canning, curing, keeping, etc.

Over the next few weeks, I am going to provide some super easy preserving recipes.  But before we get into that, here are some canning basics.

There are two types of canners: pressure and water bath.  There are some important differences between the two.

Pressure canner (left) and water bath canner (right)

Pressure Canner

• A pressure canner is not the same thing as a pressure cooker.
• Low acid foods MUST be preserved in a pressure canner.  This includes pretty much all vegetables unless they are going to be pickled, as well as animal products. (Yes, you can can chicken!)

Water Bath Canner

• High acid foods may be preserved in a water bath canner.  This includes fruits, tomatoes, and pickled vegetables.
• Water bath canners do not work great on smooth top ranges.  It may take as much as an hour for the water to boil.

With both canners, there must be a rack inside the canner to keep the jars off the bottom.

Whether using a pressure or water bath canner, having the right tools makes the process much easier.  I recommend Ball's Utensil Set for Preserving, which includes a funnel and can grabber (both essential), as well as a headspace tool and magnet.  This kit costs less than $10.

Ball brand Utensil Set for Preserving

Along with the canner, you will also need jars specifically made for canning, lids, and bands.  Jars come in quart, pint, and half-pint sizes.  Jars also come with regular and wide-mouth openings.  Be sure your lids and bands match the jar opening size.  Jars and bands may be reused, but lids can be used only one time.

Ball brand mason jar, lid, and band

Before canning, jars, lids, and bands must be sterilized.  You can do this by either washing them in hot, soapy water and then boiling them for about 10 minutes, or you can run them through the dishwasher.  I use the dishwasher method (remember, I'm lazy).

It's important to know that a quick temperature change can cause jars to crack.  So if you are adding hot contents to the jars (you usually are), then the jars need to be hot as well.  I get mine straight from the dishwasher while they're still hot and add the contents immediately.  If you're unable to do this or are canning a large amount, you can put the jars in the oven on 250 degrees to keep them warm until ready for use.

Always check your recipe for the length of time the jars should remain in the canner.  It depends on size, food type, and altitude.  The last multi-purpose item you will need is canning salt.

Ball brand canning salt

Supply List Recap

Canner (pressure or water bath)

Utensil set

Jars

Lids

Bands

Canning Salt

Now that you know the basics and have gathered your supplies, you're all set for my upcoming recipes!