Introduction to Home Canning

Many people serious about going green want to learn how to grow and preserve their own food at home. It may sound intimidating to can your own food, but it's not as hard as it sounds. Home canning allows you to take advantage of local produce as well as an excellent way to preserve food from your own garden. Follow this simple guide to get started.

Foods can be safely preserved at home in a boiling-water canner or a pressure canner. Boiling-water canners are used for acidic foods such as jams, jellies, fruits, pickles, and tomatoes. Pressure canners are necessary for safely preserving non-pickled vegetables and meats.

If you are just learning about canning, start with a boiling-water canner. They are less expensive and easier to operate than pressure canners, and will give you a good introduction to canning food. You can find boiling-water canners and basic canning supplies at most hardware stores. Be sure your canner comes with a rack, which helps keep jars in place during processing and helps elevate and lower jars.

Purchase glass canning jars and 2-piece lids in the sizes you need. Quart jars are best for canning tomatoes, peaches, and other large foods. Pint and half-pint jars are best for pickles and jams. Canning jars and lid rings may be re-used until damaged, but the flat lids can be used for processing only once to ensure an adequate seal. Basic canning instructions are included with new packages of canning jars and lids.

A few good books with lots of recipes for canned foods include the Ball Blue Book of Preserving, The Big Book of Preserving the Harvest, by Carol W. Costenbader, and Putting Food By, by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan.

A canning funnel and a jar lifter are essential tools you'll need during the canning process. With all of the products above, you're ready to start canning.

Thoroughly wash the food you are canning and look carefully for any signs of damage. Always use first-quality food and cut away any minor blemishes and bruises. Peel, core or pit, and cut the food into pieces that will easily fit in the canning jars. Follow your recipe's instructions for preparing the recipe. Do not make substitutions to the recipe, as this can alter the food's pH and compromise it's safety.

Thoroughly wash your canning jars, 2-piece lids, and accessories in hot, soapy water. Inspect each jar for any chips around the mouth of the jar or small, hairline cracks. A jar with any sign of damage should not be used.

Canning jars and lids must be preheated prior to processing. Preheating the jars helps to minimize breakage during processing. Lids must be heated for 10 minutes to prepare the sealing compound to seal the jars properly.

Fill the boiling-water canner with water to just over half-full. Heat water to a simmer. Following your recipe, prepare and heat a sugar syrup (for fruits), brine (for pickles), or boiling water (for tomatoes).

Preheat jars in a large stockpot that is filled with water to cover the jars. Bring the water to a simmer on the stove and maintain the simmer for 10 minutes. An easier way to preheat jars, as suggested by the Ball Blue Book of Preserving, is to run the jars through a full wash and dry cycle in the dishwasher. Keep the door shut as much as possible to maintain the heat in the dishwasher, removing one jar at a time for filling.