Canning TipsGuidelines to help you preserve the goodness from your garden
Produce turned into delicious dishes via the home canning process are something we all enjoy. Jellies and jams, salsas and sauces, pickled vegetables and many other common items arrive safely on our table thanks to proper canning practices. If you’re the keeper of a successful garden, or if you’ve been bitten by the canning curiosity bug, here are some general guidelines to follow before trying your hand at the homemade canning process.
Check Your Supplies
Before you get started, make sure you have all the supplies you’ll need to complete your project from start to finish. The correct amount of produce (see our guide here) and clean jars and bands are the most important tools. Make sure all of your jars undamaged, as cracks or nicks can cause food to spoil and make sure you have new lids and rings that are free of rust. Thoroughly clean all jars, rings and lids, and don’t forget to clean hands too!
Prepare the Produce
The secret to a great tasting canned foods starts with quality produce! Whether your produce is handpicked from your garden or selected from the supermarket, but sure that it is fresh! Thoroughly scrub and clean the produce you’ll be using, and trim any blemishes, such as dark spots or discoloring, from the produce before you begin.
Follow the Recipe
While it can be fun to experiment with ingredients when baking and cooking, straying from the recipe during canning can mean disaster for your finished product. Time and temperatures in canning recipes have been carefully calculated to prevent food contamination and spoilage without destroying important vitamins and nutrients or taste. Read your recipe and carefully follow each step to ensure you produce a delicious and safe product.
Use the Appropriate Method
All foods are canned by either the boiling water bath method or the steam pressure canner method. A boiling water bath is used for foods that are high in acid such as fruits and tomatoes or any foods that have vinegar added such as pickles and relishes. The steam pressure method is used for foods that contain little to no acid, such as meats, seafood and a majority of vegetables. Keep in mind that you’ll need plenty of space to complete your project. Crowding can cause spillage, breakage or just frustration in general!
Remember, practice makes perfect! For your first attempt at canning, start small. Try doing a half dozen jars of your favorite jam or jelly to get experience with how the process works. Give yourself plenty of time to complete the project so that you don’t feel rushed or frustrated and realize that just as with baking or cooking, the more you do it the easier and more fun it will become!
For more helpful canning tips and recipes, check out the Ball Blue Book and Mrs. Wages Home Canning Guide.
