Canning 101

I have had a few inquires on canning from readers so I thought I would give a tutorial of DIY Canning.  Truly it is easy but it is also a skill. Like riding a bike, once you learn how, you know how. I have found it to be immensely useful over and over again. So lets get started...

What IS Canning… 

Canning involves processing food in closed glass canning jars at high temperatures. The heat interrupts natural spoilage by destroying food contaminants and, at the same time, removes air from the jars. As the jars cool, a vacuum seal forms – to prevent re-contamination.

There are two home canning methods: water bath canning and pressure canning. Understanding the difference between the two processes will help you choose the method best for the foods you want to preserve.

First there are some things that you will need.

Water Bath Canner 

Pressure Canner (not Pressure Cooker) - please read your canner’s instruction manual as each is different and some have specific rules for use.

My Water-Bath Canner works great for blanching tomatoes 
and for Water-Bath canning

Ball/Kerr Canning Jars  

Lids / Rims

Jar Lifter

Funnel

Bubble Remover / Head Space Tool - no this is not something NASA came up with.

I highly recommend that you purchase the Ball Blue Book to Preserving. It has great recipes and instructions. You can find this almost anywhere. Most big box stores will have this in the canning section.  The recipes in it have been tested and approved.

The other resource that I suggest that you become familiar with is the National Center for Home Food Preservation website. This will give you your guidelines for times for canning various items.

Water Bath Canning - An overview

A lower temperature canning process, water bath canning is used for high acid foods and recipes that incorporate the correct acid level. The combination of time and temperature destroys mold, yeast and enzymes that cause spoilage while creating a vacuum seal. This process is recommended for produce and recipes including:

Marmalade, Pepper Jelly, Peaches

Fruits and fruit juices

Jams and jellies

Salsa

Tomatoes

Pickles and relishes

Chutneys, sauces, pie fillings

Vinegars

Condiments

Pressure Canning - an overview

Pressure canning is the only processing method that reaches the high temperature (240°F) needed to safely preserve low acid foods. Again it is the combination of time and temperature that will destroy food-borne bacteria and create a vacuum seal necessary to prevent spoilage. This process is required to preserve foods and recipes like:

Meats 

Poultry

Salsa

Vegetables

Chili

Seafood

Water Bath Canning

Water Bath Canning 101

Necessary Supplies:

• Boiling water bath canner or a large, deep sauce-pot with a lid, and a rack. 
• Glass preserving jars, lids, and bands (always start with new lids). 
• Common kitchen utensils, such as a wooden spoon, ladle, and paring knife. 
• Quality ingredients (fresh fruits and vegetables). 
• Jar Lifter. 
• Home Canning Funnel. 
• Bubble Remover and Head-space Tool.

Review recipe and instructions. Follow guidelines for preparation, jar size, preserving method and processing time.

1. Fill water bath canner at least half-full with water. Cover and maintain a simmer (180°F) until jars are filled and placed in canner. 
2. Check jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash all in hot, soapy water and dry well. 
3. Pre-heat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.   (It is not necessary to purchase special cookware for water bath canning. A large, deep sauce-pot equipped with a lid and a rack works well. As long as it is large enough to fully immerse the jars in water by 1-2 inches – and allow the water to boil rapidly when covered – the pot is adequate. If you don’t have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot.) 
4. Prepare the desired tested high-acid preserving recipe. Browse the online recipe collection, The Ball Blue Book, or one of our other recipe books for ideas!  
5. Use a Jar Lifter to remove the pre-heated jar. Fill jar one at a time with prepared food using a Jar Funnel, leaving head-space recommended in recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Head-space Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times. For successful sealing, you need to leave the correct amount of space between the food and the rim of the jar (known as head space).  
6. Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure water covers jars by 1-2 inches. 
7. Place lid on water bath canner and bring water to a rolling boil. Begin processing time. 
8. Process in the boiling water for the time indicated in tested preserving recipe. When complete, shut off heat and remove the lid. Allow jars to rest in canner for 5 minutes to be acclimated to the outside temperature. 
9. Move jars from canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT re-tighten bands as this may interfere with the sealing process. 
10. Inspect lids for seals. There should be no flex when center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up to for up 18 months when using SureTight Lids according to our instructions for Food Preservation.

Potatoes, carrots, bean soup, beef veg soup, spaghetti sauce;
all done in my pressure canner

Pressure Canning 101

Canning low-acid foods like meats, poultry, seafood and most vegetables (except tomatoes) require special attention because these foods lack the level of acidity needed to prevent spoilage. Low-acid foods MUST be processed at a temperature of 240°F for the recipe-established time. Pressure canning is the only way to fresh preserve at those temperature levels.

Recipes that combine high-acid foods, such as tomatoes, with low-acid foods, such as vegetables or meats, are considered low-acid foods.

Follow this step-by-step guide to safely and effectively pressure can your low-acid food:

gather your tools of the trade:

• Select a tested preserving recipe from the online recipe collection, The Ball Blue Book, or one of our other recipe books. 
• Pressure canner. 
• Glass preserving jars, lids, and bands (always start with new lids). 
• Common kitchen utensils, such as a wooden spoon, ladle, and paring knife. 
• Quality ingredients (fresh vegetables, meat, poultry or seafood). 
• Jar Lifter. 
• Home Canning Funnel. 
• Bubble Freer and Head-space Tool.

Review recipe and instructions. Follow guidelines for preparation, jar size, preserving method and processing time.

Check jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash all in hot, soapy water and dry well.

Prepare your jars and recipe:

1. Pre-heat your canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.
2. Add 2-3 inches of water to your pressure canner. Bring to a simmer (180°F).
3. Prepare the desired tested recipe.
4. Use a Jar Lifter to remove the pre-heated jar. Fill jar one at a time with prepared food using a Jar Funnel, leaving head-space recommended in the recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Head-space Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times.
5. Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing the sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure that water level is 2-3 inches high (or per recommended in manufacturer’s manual).
6. Lock the canner lid in place, leaving vent pipe open. Adjust heat to medium-high. Allow steam to escape through vent pipe for 10 minutes or until steam forms a constant flow to ensure there is no air (only steam) left in the canner. Close vent using weight or method described for your canner. Monitor and adjust heat to achieve the recommended pressure.
7. Maintain the recommended pressure for the time indicated in tested preserving recipe, adjusting for altitude. Turn off heat. Let canner stand undisturbed (do not remove the weighted gauge) until pressure returns to zero. Wait 10 minutes, remove weight and unlock the lid, tilting away from yourself. Allow jars to cool for an additional 10 minutes.
8. Move jars from pressure canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT re-tighten bands as this may interfere with the sealing process.
9. Inspect lids for seals. There should be no flex when the center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up 18 months when using SureTight Lids according to our instructions for Food Preservation.