Canning 101

Canning, or preserving, is actually more simple than you may think. 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 in the kitchen.

Artisan canning has seemed to surge lately, and there are endless possibilities for things to create and ways to use them. I hope to inspire and give you ideas all season long for 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.

Always have everything ready before you start. Know the recipe you’re using and read through it to ensure you know the water bathing times. Knowing the cooking times is important for your goods to seal properly and safely!

To ensure that new or used jars are free of bacteria, sterilize them in boiling water for 10 minutes before use. You can keep the water in the kettle and use it for processing afterward.

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!