How to Start Canning Food
Getting started with home canning is simple and can be a great skill to learn. Canning food at home is very practical for a lot of reasons.
It is economical, especially if you have access to large quantities of fresh fruits and vegetables. It is a great way to keep fresh foods from going to waste. You can always have a stocked pantry when you can food at home.
It can also be very healthy. You can eat fresh food all year long when you have it canned. There are no preservatives or chemicals like with commercial food. You know exactly what is in your food and where it came from.
Home canning is easy and safe as long as you have a good canner and are careful. So get started canning today with this guide to beginning canning, a roundup of the necessary canning supplies, and canning tips.
What Foods Can Be Canned
These foods can be canned:
Breads, cakes, and dairy products cannot be canned.
This cooker has a dial gauge to show the pressure. It comes with a cooking/canning rack and recipe book. This is a large pressure cooker.
Shelf Life of Home Canned Food
Official canning guides will say that canned food is good for about 1 year after canning. However, most people eat their home canned food for years and even decades. There have even been cans eaten after 100 years.
Food will turn colors after about six months or a year, but it should be okay if it was sealed properly when canned and no bacteria got into the jar. Don't eat from cans that have mold growing in them.
Canned food will last longer in cool, dry places away from sunlight.
Uses for Home Canned Food
There are oodles of reasons to can food at home.
- The jarred food can be used as unique homemade gifts at Christmas and other special occasions. Jams and jellies, salsa, and soup are especially good for gifts. Make decorative labels for the jars you are giving as gifts.
- Canned food can be sold and marketed. Sell your special chili or vegetable soup or other food for extra cash.
- Jars of food are also great for fundraisers. Sell jam to go with the baked goodies at baked sales.
- Store them for an extra food supply. You can know that you will always have food in the house in case of snowstorms and emergencies.
- Cans of food are great for college kids and other people who need food that can just be heated up.
- Not to mention that home canned food can be healthier and less expensive than store bought cans.
You will need:
- A canner (pressure cooker)
- mason jars
Helpful canning supplies that aren't necessary:
- jar lifter
Canning can be an economical way to store food. But there will be expense to get started. You will have to have a canner to can most foods.
If canning is something you would like to try, but you aren't sure you are interested enough to invest in a canner, borrow one from a friend. Can a few things to see if you like it and if it is going to be a viable appliance for you. Then purchase your own if you think you will can often.
Jars are another necessity. Mason jars can usually be found in department stores. The good thing about it is that jars can be reused again and again, so you only have the initial investment unless you need more or yours get damaged. The bands for the lids can also be reused.
You can buy used jars also. Check Ebay, Craigslist, and yard sales. The main thing to be careful of when buying used canning supplies is to check the condition of the items. You don't want rusty bands or broken or cracked jars. Canners can also be bought used, just make sure they seal properly and aren't rusted.
Most canning experts don't recommend reusing lids (flats), though, because they become dented and won't have an airtight seal the second use.
Other supplies like jar lifters are very handy and make the process easier, but they aren't necessary.
This is a great starter canner for basic canning. It is simple to use and has built in safety features.
Intro to Canning: How to Can Green Beans
Comes with a jar lifter so you won't burn your hands lifting hot jars, canning funnel, jar wrench, magnetic lid lifter, and more.
A Note of Caution
Many people are afraid to can their own food because of horror stories of pressure cookers exploding. But you don't have to be scared, just cautious. Most modern canners have several built-in safety features that prevent accidents like that. As long as you follow the proper directions for your canner, there is little cause for worry.
Basic Canning Instructions
The basic procedure for canning food is actually easier than you would think.
The essential steps are to prepare the food to go into the jars, clean and sanitize the canning supplies, add the food to the jars, cook them in the canner under pressure or boil them in a water bath (high acid foods), allow the jars to cool, and then your food is canned.
This will have some variation depending on what you are canning and your specific canner. Be sure to read the instruction manual for your canner.
How to can food:
- Thoroughly wash the canner and all of your canning equipment.
- Boil the lids (flats) and the bands in a pot of water on the stove for about 10 minutes to sterilize them.
- Prepare the fruit, vegetable or whatever you are canning (break the beans, remove stems, cut the fruit, etc.).
- Wash the fruit/veggies several times to make sure they are clean.
- At this point, the instructions will vary depending on what you are canning and what recipe you are going to follow. Some people boil the food for a few minutes before filling the jars. Other people add it cold (this is called cold packing).
- Fill the jars with the food leaving a couple of inches of space from the top. Don't pack the food too tightly or it won't heat properly.
- Pour water into the jar up to about the same point. An inch or inch and a half of header room is good.
- Add about three inches of hot water to the canner. (Check your instruction manual for specific directions for your canner). Make sure you have a rack in the bottom of the canner so the jars aren't sitting directly on the bottom.
- Place the jars carefully in the canner.
- Put the lid on the canner and seal the lid making sure it is secure.
- Move the canner to the stove and put it on high heat (or whatever your recipe calls for).
- Typically you let it cook until steam starts escaping from the valve in a continuous stream for about 10 minutes.
- Then you add the weights that add pressure to the canner by trapping in the steam from the valve.
- When the weights (jiggers) start rattling, you let it cook for the specified amount of time.
- Then you will turn off the heat, remove the cooker from the eye, and let it cool down and completely vent before touching it (about 45 minutes).
- Carefully remove the weights and let any more steam escape for another 10 minutes.
- Open the lid away from you.
- Lift the jars out of the cooker and sit them in a safe place to cool for about 8-10 hours.
- Check the lids to make sure the jars have sealed properly.
- Your jars of home canned food are ready to go!
There are tons of variations on canning instructions. People have passed on their canning knowledge from generation to generation. Find a canning recipe that works for you and the food you are canning. Most canners come with a recipe guide also.
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Mason Jars for Canning
Old Wives Tales
Many old wives will tell you to consult the Farmers' Almanac to find out the best days for canning based on the moon phases and astronomy.
Have more canning questions?
- Canning FAQs
Answers to frequently asked canning questions from the National Center for Home Food Preservation.
- Guide to Proper Canning
Ways to make sure your jars don't spoil, tips for proper canning, and extending the life of your canned food.
- How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home
Canning tips and directions. Recipes for canning just about everything.
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