Canning Tips & Tricks
What Is Canning?
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. Sugar content and acidity can affect canning and shelf life, and it’s best to follow a canning recipe when first starting to help decide which method is suited towards the food you will be preserving.
2 Canning Methods
- Water bath canning: This method is a lower temperature canning process, ideal for high-acid foods and recipes that incorporate the correct measure of acid. It is recommended for fruits, jams, jellies, salsa, tomatoes, pickles, chutneys, sauces, pie fillings, and condiments.
- Pressure canning: This is a high temperature method needed to safely preserve low-acid foods. It’s recommended for meats, poultry, vegetables, chili, and seafood.
What Do I Need?
- Jar lifter Tongs: Tongs help to pick up hot jars and safely take them out of hot water after processing.
- Ladle: A ladle helps to spoon food into canning jars.
- Wide-mouth funnel: A wide-mouth funnel has a larger opening to fit jars. It makes it a cleaner task to fill your jars and keeps the rims cleaner.
- Canning jars and seals: Use glass mason jars with sealed lids. Ball mason jars are recommended.
- Large pot or water-bath canner If you are mainly focusing on fruits, jams, jellies, pickles, and salsa a water-bath canner or large pot will work great.
- Canning salt The preservative you’ll be using.
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3 responses to “Canning Tips & Tricks”
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I’m interested in canning fruits and vegetables. Is using paraffin wax still a good safe way to put up jellies & jams?
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Because I love cooking and baking, I am always interested in acquiring the “right quality utensils” for those special recipes. I am pleased that you have cost-effective quality utensils.
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I am so glad you are doing this. People who are new to canning need reliable resources.
For those who are new to canning just remember a simply rule; high acidic foods can be water bath canned, but low acidic foods such as beans MUST be pressure canned.
Categories: Cooking
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