What Is Canning?
Canning involves applying heat to food in a closed glass “can.” This method removes air from the jar to create a seal and prevent any natural spoilage that may occur. Two methods for canning include water canning (for acidic foods) and pressure canning ( for less acidic foods). These methods help preserve foods for longer periods of time and have its origins back to the 1400s!
Food Preserving Methods:
- Boiling-Water Canning (or Hot Water Bath): heated temperature of up to 212 degrees
- Pressure Canning: heated temperature of up to 240 degrees
- Pickling (or Brining)
- Freezing
- Dehydrating (or Drying)
pH Levels for Canning:
- Two Classifications: high acid and low-acid foods
- Foods naturally high acid levels (pH 4.6 or lower) – boiling water canning process
- Foods with little natural acid (pH higher than 4.6) – pressure canning process
Key Ingredients for Canning
- Salt, sugar, pickling lime, pectin, vinegar, bottled lemon juice.
Step 1: Getting Your Canning Supplies
- Basic canning toolbox:
- Canner/Stockpot, jar lifter, magnetic wand, jar funnels, combination rule/spatula
- Additional tools:
- Jars
Step 2: Preparing Your Canning Supplies
Sterilization Process:
- Mold, yeats, bacteria, inactive enzymes prevention
- Prep jars:
- Check jars for damage
- Wash jars, lids, rings in warm soapy water
- Hot water sterilization (minimum 10 mins)
- Dishwasher rince cycle method
- Prep lids/rings:
- Place and keep in warm water until ready to use. Do not boil
Step 3: The Canning Process
- Select and follow tested recipes:
- Use reliable sources
- Purchase fresh, best quality product
- Keep all your ingredients in one place
- Cooking process
- Make each recipe
- Fill jars
- Check headspace
- Release air bubbles
- Clean filled jars
- Place lids on jars
- Add screw bands,finger tight
- Process according to specified timeframe of recipe
These instructions may seem daunting, but trust me, canning turned out to be easy. This is coming from a woman who is afraid of boiling water, LOL. Happy Canning
