The Basics of Home Canning
Now that you have your vegetable garden successfully underway, it is not too early to start thinking about home canning and preserving.
Home canning is a way for your preserve your garden vegetables, fruits, jams and even meats allowing you to enjoy them throughout the winter.
When your fruits and vegetables are properly canned, they can be stored for up to two years for later consumption.
In this blog post, we’ll cover the basics of home canning, from choosing the right equipment and supplies to basic safety and sanitation guidelines.
How Canning Preserves Foods
The process of canning helps to kill bacteria and air that can spoil food, as well as extend the shelf life of your produce. This is accomplished by using a pressure cooker or water bath canner; heat is then used to remove the oxygen from the sealed jar thus creating an airtight seal
By removing the air in the jar, any bacteria or mold that may spoil your food is prevented from growing and spoiling the contents inside.
With the proper tools, you can have success with home canning, which is a wonderfully safe and effective way to preserve those delicious fruits and vegetable raised in your organic garden.
In fact, the fruits and vegetables you preserve by home canning can last up to two years, allowing you plenty of time to enjoy your home-grown vegetables, fruits, homemade soups and even meats throughout the winter months.
Two Different Food Groups in Home Canning
When you consider canning and preserving your fruits and vegetables, you need to think in terms of 2 different food groups — acid food and low acid foods.
This important because each type of food requires a different home canning method, which we will address in a moment.
Acid Foods
Acid foods are foods which contain high amounts of naturally occurring acid. Acid foods include the following:
- Tomatoes
- Tomato juices
- Fruits
- Jams
- Jellies
- Fruit butters
- Foods with lemon or vinegar added, such as pickles and most relishes
- Sauerkraut
Low Acid Foods
Low acid foods are foods which contain low amounts of naturally occurring acid. Low acid foods include the following:
- Vegetables
- Meat
- Poultry
- Seafood
- Soups
- Mushroom soups
Two Basic Home Canning Methods
There are two basic methods of home canning: hot water bath canning and pressure canning.
Hot Water Bath Canning Method
This method is often referred to as the hot water canning method. It uses a large pot or kettle of boiling water.
Canning jars filled with food are submerged in the water bath and heated to an internal temperature of 212 degrees Fahrenheit for a specific period of time.
The hot water bath canning method is for foods that are high in acid such as tomatoes, fruits, jams, jellies and fruit butters. The reason is that the hot water bath will kill any botulism bacteria.
Pressure Canning Method
Pressure canning is accomplished in a kettle or pot with a fitted lid that seals the pot. When water is added and the pot is put on the burner, steam is produced in the locked compartment. The internal temperature of the pressure canner reaches 240 degrees Fahrenheit.
A pressure canner is used for low acid foods like vegetables, soups and meats. The higher temperature ensures that dangerous bacteria are killed, thus ensuring that your food will be safely preserved.
It is important not to confuse a pressure canner with a pressure cooker. A pressure canner is larger to accommodate the correct amount of water needed for proper canning plus the canning jars.
For this reason, it is important to use the right type of canning method for the food being canned.
Both pressure canners and hot water bath canners come in a variety of sizes, so pick one according to the size you will need to handle your canning needs.
A typical size pressure canner can usually handle four quart jars at a time, so if you want to get your work done quicker, look into getting a larger canner.
Home Canning Tools for Success
Regardless of the type of canning method you will use, there are some basic canning supplies you will need.
- Canning jars (typical sizes are pint & quart size)
- Canning jar lids
- Jar rings
- Jar rack to hold jars for easy entry and removal from canner
- Jar lifter for removing individual jars from the canner
- Lid lifter to remove the jar lids from hot water
- Lid wrench for removing tight jar rings
- Funnel for easier filling of canning jars
- Tongs
- Spatula
- Kitchen timer
- Measuring spoons
Home Canning Step-by-Step
The process of home canning is fairly simple, and once you’ve gathered the necessary supplies, all that’s left to do is get started. Here’s a step-by-step guide for both hot water bath canning and pressure canning:
Hot Water Bath Canning Method
- Fill your hot water bath canner with enough water to cover the jars.
- Bring the water to a gentle boil and pre-heat your jars in the boiling water.
- Prepare your canning lids according to manufacturer’s instructions, usually by placing them in hot (not boiling) tap water for several minutes prior to using them.
- Fill each jar with your prepared product, leaving a 1/2-inch headspace.
- Remove air bubbles with a spatula or knife.
- Wipe the jar rim with a dampened clean paper towel to remove any residue that could interfere with the lid’s seal.
- Place lids on jars and put jar rings (with screw bands) over the lid/jar combination.
- Place jars in canner and process according to the time indicated on your recipe.
- When processing is complete, turn off heat and remove lid from canner.
- Allow jars to cool for 12-24 hours before checking seals or storing them away for future use.
Pressure Canning Method
- Fill the pressure canner with enough water to cover the jars.
- Place the rack that comes with the canner in the bottom of it and place your filled jars in it.
- Cover the canner and close the lid securely following manufacturer’s instructions.
- Heat canner until steam begins to vent from the top of the lid by placing it on a burner over high heat and adjusting the heat to maintain a steady stream of steam.
- Put the weight (or pressure gauge) on top of the vent pipe for the specified amount of time indicated in your recipe. The time for processing the food begins when the canner reaches 10 pounds of pressure, or as indicated by your recipe.
- When processing is complete, turn off heat and allow the canner to cool until all pressure is released.
- When all pressure has been released, open the lid and remove jars from the canner.
- Allow jars to cool for 12-24 hours before checking seals or storing them away for future use.
Essential Canning Rules
When canning your own foods at home, there are certain sanitation and safety rules to follow for a successful canning experience.
- Always use only clean jars, lids, and rings
- Sterilize the jars prior to canning
- Follow safe canning procedures according to USDA guidelines
- Use only high quality fruits and vegetables for home canning
- Don’t fill the jars too full
- Follow directions for canning time and pressure
- Place a cloth on the counter to place hot jars on when done
- Don’t tighten rings too tight
- Always process the jars in a steam canner or water bath
- Never open sealed jar before it is cooled down
When you follow these essential home canning rules, you will be rewarded with delicious and safe foods for your family. Also, if you are canning for sale, you must follow the regulations set forth by your local health department.
Remember to always check the USDA website for up-to-date canning guidelines and safety tips.
Unsafe Canning Methods to Avoid
As canning season approaches, we wanted to inform you about a number of unsafe canning methods which you should avoid. These are older canning methods and are unreliable. So, don’t take a risk with your veggies or your family’s health!
Aspirin Canning Method
At one time, aspirin was used as a substitute for heat processing. Aspirin contains a germicidal agent, which means it kills germs. However, it does not destroy the enzyme that causes foods to spoil.
This method should not be used because it cannot reach temperatures of 240°F, which is needed to kill the botulism bacteria, which cause food spoilage.
Dishwasher Canning Method
With this method, canning jars are placed in the dishwasher and run through a regular cycle. The problem is that most dishwashers do not achieve the minimum required temperature of 212 degrees Fahrenheit and they do not heat evenly.
Instead, use your dishwasher to wash your canning jars and let them sit in the hot dishwasher until they are needed — this will ensure that your jars are clean and ready to be filled.
Microwave Oven Canning Method
Again, the problem with microwave ovens is that they heat differently and there is no way to set standards for processing times that achieve safe temperatures for destroying harmful bacteria that cause food spoilage.
Plus, if you are canning large batches of food, the microwave oven would not be suitable.
Open Kettle Canning Method
With this method, food is cooked in a large pot and immediately transferred to canning jars. The jars are quickly sealed in hopes that the jars will seal as they cool.
Unfortunately, this method produces a low vacuum seal that may not hold allowing the food to spoil, resulting in a waste of food and time.
Oven Canning Method
In this method, filled canning jars are placed in a hot oven. Again, this unsafe canning method will not heat the food in the jars well enough to kill harmful bacteria. There is even risk of explosion.
Steam Canning Method
With this unsafe canning method, a shallow, covered pan with a rack in the bottom is used. The fill jars are placed in the pot and steam circulates around the jars.
The jars are not evenly heated to appropriate temperatures making this method one to be avoided.
Wax or Paraffin Seal Canning Method
The use of wax or paraffin was once thought to be a safe way to seal canned food. This method has been proven to be unsafe allowing dangerous botulism spores to develop in the food jars.
Frequently Asked Questions
This section is dedicated to some of the most frequently asked questions about home canning.
Q: What is the best canning method for beginners?
A: The best canning method for beginners is the water bath or steam canning method. This is an easy and affordable way to get started with home canning.
It also allows for much more control over the temperature, which helps ensure a safe seal on the jars. Also, it is less time consuming and does not require as much equipment.
Q: What are the most common fruits and vegetables to can?
A: The most common fruits and vegetables to can includes tomatoes, green beans, apples, pears, peaches, peppers, corn, beets and carrots. These make great additions to any pantry.
Q: How long can you safely store canned foods?
A: Canned foods that are properly prepared and sealed can be stored for up to one year in a cool, dry place. After this, it is best to discard the food as the quality will gradually decrease over time.
Q: What is the shelf life of home canned foods?
A: Home canned food can usually last anywhere from one to five years, depending on the food and storage conditions.
Furthermore, it is important to check the seals of canned food each time before consuming to make sure they are still intact.
Q: Is it better to invert the jars or leave them right side up when home canning pickles?
A: When making pickles, it is better to leave the jars right side up. This helps prevent the air pockets created by inverting the jars from affecting the pickle flavor. Additionally, leaving them right side up ensures that they are properly sealed.
Q: Why do some canning recipes demand bottled lemon juice rather than fresh?
A: Bottled lemon juice is recommended in some canning recipes because it has a consistent acidity level, which helps ensure the safety of canned foods.
Freshly squeezed lemon juice can vary in acidity, so using bottled juice helps guarantee that your food will be safely preserved.
Q: Is it possible to use plastic lids instead of metal for home canning?
A: No, plastic lids are not recommended for home canning. Metal lids should always be used as they provide a reliable seal and help ensure the safety of canned food.
Q: What strategy helps to ensure that your home canned food does not contain botulinum toxin?
A: The best way to ensure that your home canned food does not contain the botulinum toxin is by following all canning basics and safety guidelines.
This includes thoroughly cleaning jars and lids, using proper headspace in each jar, following a tested recipe closely and making sure the temperature reaches 240°F during processing.
By being diligent about these steps, you will be able to enjoy the delicious canned foods you create without any cause for concern.
Q: What types of food are not safe to can at home?
A: Some foods that should not be canned at home include dairy products, eggs and mixtures containing these items. Additionally, low-acid vegetables such as potatoes, onions and green beans must be pressure canned to be safe for consumption.
Finally, meats and fish must also be pressure canned as they require higher temperatures in order to achieve a reliable seal without risk of spoilage.
Q: How many times can you reuse canning lids?
A: Canning lids are designed to be used only once, as repeated use can result in an unreliable seal. Therefore, it is important to make sure that you have enough lids on hand for each canning session.
It is also essential to check the condition of your lids before using them; if they are bent or rusted, they should not be used as they may not form a proper seal.
Q: What is the most important safety tip for home canning?
A: The most important safety tip for home canning is to always follow tested and approved recipes. These recipes provide instructions on how to properly prepare and process foods so that they will remain safe for consumption.
Additionally, following proper processing and storage techniques helps ensure that your canned food will last longer and remain safe for consumption.
Q: What makes canned vegetables taste so different than fresh ones?
A: Canned vegetables typically have a slightly different flavor than fresh ones due to the cooking process. During canning, food is heated at high temperatures for an extended period of time which can result in some loss of flavor and texture.
In addition, canned vegetables are often processed with added salt or sugar to improve their taste. This can lead to differences in flavor from fresh vegetables.
Q: How can I tell if canned tomatoes are bad?
A: If canned tomatoes have an off odor or taste, they may be spoiled. Additionally, it is important to check the seal and lid on each jar of canned tomatoes before consuming them; if the seal has been broken or the lid is dented or corroded, it is best to discard the food.
If you notice any signs of spoilage while opening a can of tomatoes, it is important to discard the food in order to avoid any potential health risks from consuming contaminated food.
Home Canning Resources
Home gardening is a great way to raise healthy fruits and vegetables for your family. Home canning is a means to allow you to preserve your tasty vegetables, fruits, soups and meats for your family to enjoy beyond the regular garden growing season.
With a basic investment in canning supplies, you will be ready to start preserving all your delicious fruits and vegetables.
Home canning is a very safe and effective way for you to preserve food for your family to enjoy throughout the year. You can even preserve homemade soups and meats.
Don’t waste the fruits of your gardening labors and risk losing your precious fruits and vegetables to spoilage by using unsafe canning methods.
Also, it is not worth putting your family’s health at risk by trying to save a little time using unsafe canning methods.
Take time to learn how to can properly and invest in the proper canning equipment. With proper home canning methods, you will easily and safely preserve your fruits and vegetables for your family to enjoy throughout the year.
For more information about canning, visit the Ball website. In case you don’t know, Ball is one of the leading manufacturers of canning jars and canning supplies.
They have a ton of great information about canning and how to get started in home canning. Their website is full of helpful tips on home canning, recipes, videos and more.
So check them out if you are interested in learning the basics of home canning. You won’t be disappointed!