Canning
Canning is a really simple method of preserving all kinds of food. There are two basic procedures (detailed below) for canning food.Canning procedures very slightly depending upon the need to pressure cook the jars before storing them. Different foods require this treatment to ensure that the stored food remains edible.
You don't need to buy a whole lot of stuff to start canning. For the most part you will probably already own most of what you'll need to get started.
What you Need
- a big pot
- canning jars
- lids for the canning jars
- tongs for handling hot jars
- a wire rack
- a thermometer
- (optionally) a pressure cooker
Procedure for Simple Canning (for high acid foods, jams, jellies)
- Preperation of jars for canning:
Clean canning jars with hot soapy water rinse throughly (sterilization occurs later)
Inspect the jars for any defects (cracks, nicks, chips) - Fill jars with food:
Hot food into hot jars, cold food into cold jars (otherwise they will crack) - Sterilization of jars:
fully submerse canning jars, filled with food, with lids screwed on tight, into boiling water
boil sealed jars for some time (the length of time varies depending upon what the recipe recommends)
remove jars from water and allow to cool - Preparing jars for storage:
Check that your cans have sealed properly
label your jars and store them
Procedure for Pressure Canning (for low acid foods like pumkin, okra, mushrooms)
- Preperation of jars for canning:
Clean canning jars with hot soapy water rinse throughly (sterilization occurs later)
Inspect the jars for any defects (cracks, nicks, chips) - Fill jars with food:
Hot food into hot jars, cold food into cold jars (otherwise they will crack) - Sterilization of jars:
place canning jars, filled with food, with lids screwed on tight, into a pressure cooker (the pressure and length of time varies depending upon what the recipe recommends) - Preperation of jars for storage:
Check that your cans have sealed properly
label your jars and store them