Easy Canning For Beginners
This post is all about easy canning for beginners.
Are you interested in canning your own food but feeling lost in a sea of intimidating canning guides and complex recipes?
I’ve been there too, and I know firsthand how overwhelming it can be to step into the world of preserving your own food.
But don’t worry, I’m here to simplify canning for you.
I promise, after your first time canning you will realize just how simple it really is and you will be hooked!
This beginner-friendly guide will take you through the canning basics, covering everything from water bath canning to pressure canning, essential tools, suitable foods for canning, shelf life, and valuable tips to ensure your canned goods are safe and delicious.
Let’s start with water bath canning.
Water Bath Canning for Beginners
Water bath canning is the simplest and most common method for preserving high-acid foods, like fruits, pickles, and jams.
It involves submerging sealed jars in a pot of boiling water to create a vacuum seal that prevents spoilage.
Here’s a step-by-step guide to water bath canning:
- Prepare Your Recipe: Start with a trusted recipe from a reputable source, as altering ingredients or proportions can impact safety. Ensure your food is clean and properly prepared. A great recipe to start with is my Cowboy Candy recipe found here.
- Sterilize Jars and Lids: Wash jars, lids, and bands in hot, soapy water. Rinse thoroughly, and then sterilize by either boiling them for 10 minutes, using the dishwasher’s sterilize cycle, or placing in a 275 degree oven for 10 minutes on a baking sheet. I use the oven method.
- Fill Jars: Fill the hot, sterilized jars with your prepared food, leaving the recommended headspace (usually 1/4 inch) to allow for expansion during processing.
- Remove Air Bubbles: Gently tap the filled jars to release air bubbles. Slide a clean, non-metallic utensil (like a plastic spatula) along the inside to remove any remaining bubbles.
- Wipe Jar Rims: Using a clean, damp cloth or paper towel, wipe the jar rims to ensure a clean seal.
- Apply Lids and Bands: Place sterilized lids on the jars and screw on the bands until they are fingertip-tight. Don’t over-tighten; air should be able to escape during processing.
- Process in Boiling Water: Place jars in a canner or large pot of boiling water, ensuring they are covered by at least an inch of water. Follow your recipe’s processing time and altitude adjustments.
- Cool and Test Seals: After processing, remove jars and let them cool on a clean towel or cooling rack. Listen for the satisfying “ping” of lids sealing. Press down on the center of the lid; if it doesn’t flex, it’s sealed.
- Store and Label: Label your sealed jars with the date and contents, and store them in a cool, dark, and dry place.
It’s as easy as that! Water bath canning is honestly so simple and one of my favorite ways to preserve foods!
Next up, let’s dive into pressure canning.
Pressure Canning for Beginners
Pressure canning is necessary for preserving low-acid foods, such as some vegetables, meats, and poultry, as it reaches higher temperatures to kill harmful bacteria and spores. This homemade chicken broth recipe is a great pressure canning recipe for beginners. Here’s a simplified guide to pressure canning:
- Prepare Your Recipe: As with water bath canning, start with a trusted recipe and properly prepare your food.
- Sterilize Jars and Lids: Follow the same jar and lid sterilization process as in water bath canning.
- Fill Jars: Fill the sterilized jars with your prepared low-acid food, following the recommended headspace and avoiding air bubbles.
- Wipe Jar Rims: Just like in water bath canning, clean the jar rims to ensure a proper seal.
- Apply Lids and Bands: Place sterilized lids on the jars and screw on the bands until fingertip-tight.
- Prepare the Pressure Canner: Add the specified amount of water to your pressure canner and insert the canning rack. Place filled jars inside.
- Secure the Lid and Vent: Follow your canner’s instructions to seal and vent the lid. Allow steam to escape for 10 minutes before closing the vent.
- Process Under Pressure: Reach and maintain the recommended pressure, as stated in your recipe. Process for the specified time based on your altitude and the food being canned.
- Cool and Test Seals: After processing, allow the canner to depressurize naturally. Remove jars and cool them on a clean towel or cooling rack. Check for sealed lids and label jars.
Essential Canning Tools
Regardless of the canning method you choose, having the right tools is essential for success:
- Canning Jars: Choose glass jars suitable for canning with matching lids and bands. Ball mason jars are a popular choice.
- Canner: Invest in a water bath canner and a pressure canner, depending on your needs. Some canners serve dual purposes.
- Canning Utensils: Tools like jar lifters, magnetic lid lifters, and canning funnels make the process easier and safer.
- Thermometer: For pressure canning, a reliable thermometer helps you monitor and maintain the correct pressure.
- Timer: Use a timer to ensure precise processing times.
- Labels and Markers: Keep track of contents and dates with labels and permanent markers.
Foods Suitable for Canning
Almost any food can be canned, but the suitability varies based on acidity. High-acid foods are best for water bath canning, including:
- Fruits: Berries, apples, peaches, and more.
- Jams and jellies.
- Pickles and relishes.
Low-acid foods, suitable for pressure canning, include:
- Vegetables: Green beans, asparagus, okra, and more. (Unless you are pickling)
- Meats: Chicken, beef, fish, and more.
- Soups and stews.
Shelf Life and Storage
Properly canned foods can last for a long time if stored correctly:
- High-acid foods typically have a shelf life of 1-1.5 years.
- Low-acid foods can last 2-5 years or more.
- Store jars in a cool, dark, and dry place, ideally between 50-70°F (10-21°C).
Top Tips for Successful Canning for Beginners
- Start Small: If you’re new to canning, begin with simple recipes to build confidence.
- Follow Trusted Recipes: Always use reliable canning recipes from sources like the USDA, Ball, or reputable cookbooks.
- Practice Safety: Follow proper sanitation, sterilization, and processing techniques to ensure food safety.
- Adjust for Altitude: Make altitude adjustments as recommended in your recipe to ensure accurate processing times.
- Inspect Jars: Before use, inspect jars, lids, and bands for any defects or damage.
- Label Everything: Properly label jars with the date and contents to easily identify your canned goods.
- Rotate Stock: Use a first-in, first-out system to ensure you consume the oldest items first.
Canning for beginners is a rewarding skill that connects us to the seasons and allows us to enjoy the flavors of homegrown or locally sourced produce year-round.
Whether you’re canning for self-sufficiency, preserving family recipes, or simply enjoying the taste of summer in the depths of winter, mastering these canning basics will ensure your pantry is stocked with delicious, safe, and wholesome foods.
Happy canning!
Xo Jamie
