How to Learn Home Canning Basics

Home canning is a popular way to preserve everything from fruits and vegetables to soups and stews. There are two types of home canning: water bath and pressure canning. Water bath canning is used to home can high-acid foods such as tomatoes and strawberries. Pressure canning is used to home can low-acid foods such as meats and vegetables.

Instructions

1. Learn the basics of how to use your water bath or pressure canner by first reading the instructions that come with your canner. While there are some universal rules that apply to the use and care of canners, each manufacturer offers tips and tricks specific to their products.

2. Read the "Ball Blue Book of Preserving," a 124-page softcover book that addresses the basics of both water bath and pressure canning. It includes general instructions for home canning as well as a handful of recipes for fruits, recipes, meats and even low-salt and low-sugar recipes.

3. Pick up a copy of Ball's larger, more comprehensive guide to home canning, the "Ball Complete Book of Home Preserving." This 400-page illustrated guide to home canning includes instructions for recipes for everyone from beginners to experts, as well as other useful information on selecting produce and meats for home canning.

4. Visit the National Center for Home Food Preservation's (NCHFP) website. It includes information on all manner of home food preservation, including home canning, freezing, pickling and curing and smoking. You can watch videos that demonstrate the steps of home canning, and you can sign up for the NCHFP's online home canning course.

5. Request info from your local cooperative extension. All states have offer cooperative extension services through their public universities. The cooperative extension is a treasure trove of free print information and low-cost workshops on vegetable gardening, raising animals for meat and home food preservation.