How to Start Canning Food

The key to home canning is being cautious and following directions.

Canning is an involved, yet rewarding activity with a one-time equipment purchase. Getting started can be a daunting experience, especially because improperly canned food can cause botulism poisoning. The best way to start canning is to make sure you have the proper equipment, that you sanitize your work space and tools, and that you follow the instructions in a recipe to the letter. Having your own jam, preserves or pickled vegetables available any time of year will prove to be worth the hard work.

Things You'll Need

• Canning pot
• Canning jars
• Rims and lids
• Jar tongs
• Pectin
• Brine
• Fruit or vegetables
• Canning ingredients
• Labels

Instructions

1. Acquire canning equipment. It is essential that you have the proper canning equipment before beginning, including glass canning jars, rings and lids. A large boiling pot is also required. The canning pot must be at least three inches taller than your largest glass jar in order to properly can without boiling over the edge of the pot. Jar tongs allow you to safely remove the processed jars from the pot without risk of severe burn.

2. Gather necessary ingredients. Your ingredient list will vary depending on what you are canning. Do not develop your own recipes until you are experienced with canning. There are many canning recipes for jams, jellies, chutney, pickles, pickled vegetables and preserved fruits available in cookbooks and online. If making a jam or jelly, fruit, pectin, lemon juice and sugar are necessary. If pickling vegetables, you will need salt, vinegar, vegetables and pickling spices.

3. Select a recipe and follow it precisely. Improper canning or skewed recipes can result in a severely dangerous product. Improper canning can lead to the growth of a bacteria known as botulism which is deadly if consume. Therefore, it is crucial to follow directions exactly by the book when just beginning with canning. All brands of pectin come with detailed instructions in the box detailing the proper ingredient ratios and processing times required for each type of fruit jam or jelly. The basic canning procedure for all types of canned goods begins with sterilizing the canning jars in hot water, preparing the fruit jam or the brine for pickling, filling the jars and then finally sealing the lidded jars in boiling water.

4. Make labels. Choosing a jam out of the pantry for your morning toast should not be a guessing game. Making labels of the content and date canned for either the lid or side of the jars is beneficial for knowing what is inside the jar, especially if you canned multiple varieties. It will also alert you to when the jar needs to be consumed.

5. Store in an appropriate location for no more than a year. Canned items need to be stored in a cool, dry and dark location such as a pantry or cupboard. Do not store in an outdoor shed as low temperatures can cause the jars to crack. Canned items should be consumed in under a year from their canning date to ensure freshness and safety.

References

• National Center for Home Food Preservation: Canning