Home canning, or food preservation, is not complicated. It’s a simple procedure of applying heat to food in a closed jar. This is done to prevent decay.
By putting prepared food into home canning jars and sealing them with two-piece vacuum caps, you can eliminate exposure to air, which is one part of the decay process.
By heating the filled jars to the proper temperature (as listed in the recipe), you eliminate another part: the spoilage microorganisms and inactive enzymes that break down food over time.
By properly cooling the jars and allowing the lids to vent, you’ll remove the rest of the air from the food and set the final seal.
Before you go off and try it, read on for specifics that will allow you to can safely. Blain’s Farm & Fleet will teach you the basics of home canning for beginners.
Use only the best, top-quality ingredients. Preserve fruits and vegetables at their peak ripeness. Make sure they are all thoroughly cleaned and scrubbed to remove any excess dirt or chemicals.
You must process all home canned foods. When canning vegetables and other low-acid foods with a pH value higher than 4.6, like soups, stews, ragouts, meats, poultry, and seafood, make sure they are processed with a pressure canner at no less than 240°F. This will ensure that you kill all the potentially harmful bacteria.
When canning jams, canning jellies, and other high-acid foods like fruits, fruit juices, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegars, and condiments, process them at 212°F. This means you can use a water bath canner for them.
Follow only current and tested home canning recipes that include the appropriate processing method for the food type being canned. Such a recipe should:
Also, be sure to follow the canning jar manufacturer’s directions for preparing home canning jars and two-piece vacuum caps.
After following the processing directions in the recipe, fill the hot jar with the processed food, making sure to leave the recommended headspace.
Remove air bubbles by sliding a nonmetallic spatula between the jar and food. Then, press gently on the food to release trapped air. Repeat around the circumference of the jar.
Wipe the rim and threads of the canning jars with a clean, damp cloth. Center the heated lid on the jar. Screw the band down evenly and firmly until you meet resistance (fingertip tight).
After processing, remove jars from the canner with a jar lifter, and set the jars upright on a towel to cool. Never re-tighten the bands or check the lids for a seal while your jars are still hot.
After 24 hours, check the lids for a seal. Sealed lids curve downward. Press the center of the lid to ensure it does not flex up or down. Re-process or refrigerate any unsealed jars.
Remove the bands from the sealed jars. Wipe the jars down with a clean, damp cloth and dry them off. Wash the bands in soapy water, dry them, and store them away.
Label and store your jars in a cool, dry, dark place.
Now that you have the home canning basics down, you’ll be able to pull out fresh salsa on a dreary winter day or delicious strawberry jam when spring comes around. It will be as fresh and delicious as the day you canned it. For the best quality, use home canned foods within one year.
For tons of Home Canning Tips, Buyer’s Guides, and How-To articles, check out Blain’s Farm & Fleet’s Canning Blog.
