{"id":5866,"date":"2023-07-20T10:25:49","date_gmt":"2023-07-20T15:25:49","guid":{"rendered":"https:\/\/www.farmandfleet.com\/blog\/?p=5866"},"modified":"2024-01-18T11:23:45","modified_gmt":"2024-01-18T17:23:45","slug":"home-canning-basics","status":"publish","type":"post","link":"https:\/\/www.farmandfleet.com\/blog\/home-canning-basics\/","title":{"rendered":"Basics of Home Canning for Beginners"},"content":{"rendered":"

Learn about the basics of home canning with Blain’s Farm & Fleet.<\/strong><\/h2>\n\n\n

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.<\/p>\n\n\n\n

By putting prepared food into home canning jars<\/a> and sealing them with two-piece vacuum caps, you can eliminate exposure to air, which is one part of the decay process. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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.<\/p>\n\n\n

Ingredients<\/strong><\/h2>\n\n\n

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.<\/p>\n\n\n\n

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<\/a> at no less than 240\u00b0F. This will ensure that you kill all the potentially harmful bacteria.<\/p>\n\n\n\n

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\u00b0F. This means you can use a water bath canner<\/a> for them.<\/p>\n\n\n

Recipes and Instructions<\/strong><\/h2>\n\n\n

Follow only current and tested home canning recipes that include the appropriate processing method for the food type being canned. Such a recipe should:<\/p>\n\n\n\n