Families practice home canning for all kinds of reasons. It could be that they have an excess of produce and hate for it to go to waste. For others, canning could be economical. Then there are those who practice home canning because it guarantees them organic food. Others can at home for the sheer fun of it. Processing fruit and veggies might be a lot of work during the canning process but is rewarding when in the heart of winter, foods can be served that are no longer available otherwise. If you would like to try it, home canning is easier than you think.
Supplies you need
Depending on how much you want to can, you will need a large kettle, mason jars, canning lids, screw rings and a jar lifter. New mason jars are quite expensive, but since canning goes out of fashion, you might find them at thrift stores or garage sales.
Before getting started
Start by sterilizing the jars in boiling water for 10 minutes. Let the jars dry by turning them upside down on a clean towel.
The cooking process
Check a canning cookbook for the preparation and cooking time for different fruits and vegetables. Some might require five minutes, while others need only two. Veggies might require only water to be cooked, but some might need a combination of water and vinegar or water and lemon juice. To can fruit, you will be required to add sugar.
The canning process
Place a towel under the jars to be filled and spoon the boiled fruits or veggies into the jars. Don't be afraid to bang the jars on the table a few times to eliminate air bubbles. Use a fork or a spoon to press the fruit or veggies down.
Run a clean towel along the outer edge of the jar to absorb any spills or moisture. Place a screw ring along the edge of the jar and screw the lid on as tightly as you can.
Fill the kettle halfway with water and bring the liquid to a simmer. Place the jars into the simmering water. It's perfectly all right to stack the jars in two or even three levels. Add water until all jars are covered, put a lid on the kettle and bring the water to a boil. Check the canning cookbook for the required boiling time, and start counting from the moment the water starts to boil.
When the fruit or veggies have reached the required time, turn off the heat, remove the lid of the kettle and take out the jars with a jar remover. Place them on a towel on a hard surface and leave them undisturbed for 12 to 14 hours.
To make sure that the canning process is a success, look at the lids of the jars. The lid should be curved down as a sign of a vacuum seal. Label the jars with the canning date and store them in a cool, dark place.
Once you get going, home canning is easier than you think.
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