Canning 101

Canning, or preserving, is actually more simple than you may think. While many of us have visions of our mothers, grandmas or great-grandmas slaving over a hot stove for endless hours, readying jars and jars of fruits and vegetables. Canning today can be simple and easy. You don’t have to make huge batches of the goods or spend all day on the kitchen.

Artisan canning has seemed to surge lately and there are endless possibilities of things to create and ways to use them. I hope to inspire and give you ideas all season long of fun ways to learn about canning. Whether you’re new to the art or a seasoned pro, these new recipes will be the perfect delicacy for your recipe book!

Watch my top canning 101 tips:

Before you start on the road to beautiful canned goods, it’s a good idea to familiarize yourself with the basics that will be needed in most recipes. A few of the essential tools are:

  • large “canner” (essentially a large kettle) to water bath the jars
  • rack to fit in the bottom of the canner (if you buy a designated canner it will usually include a rack with handles)
  • jar lifter so you don’t burn your hands
  • lids and rings if you’re reusing old jars (lids and rings come with brand new jars)
  • small kettle for heating the lids

Many of these items will most likely already be in your kitchen.

Make sure to always have everything ready before you start. Know the recipe you’re using and read through to make sure you know the water bathing times. It’s important to know the cooking times in order for your goods to seal properly and safely!

Sterilize new or used jars in boiling water for 10 minutes before use to make sure they are clear of all bacteria. You can keep the water in the kettle and use it for processing afterwards.

These simple necessities will help you on the road to canning with ease. A little time, a good recipe to follow and you will be a master canner this season!

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