Canning Basics

Canning at home may sound like an old-fashioned activity best left for grandmas, but as interest in safe, delicious and fresh food increases, home canning is coming back into fashion again. When you can at home you know exactly what preservatives and additives are in your foods, and you know how long the food has been on the shelf. Not only that, but canning at home gives you total control over what you and your family eats and can save time, too.

Heat-processing your food is really just one simple step more than normal daily cooking and, in most cases, takes less time than baking your favorite casserole. Most canned foods can be eaten straight from the jar or added to recipes for a new twist.

Canning doesn't require any fancy equipment or pricey gadgets. In fact, you probably already own everything you’ll need (other than the mason jars). You will need a large pot for your boiling-water canner, some kind of rack to keep the jars from the bottom of the pan and something to lift hot jars out of the boiling water. You can also do pressure canning, but for that you will need a pressure cooker.

Other items that may make canning easier for you are magnetic jar lifters, a funnel, nonmetallic spatula, and specially designed, non-metallic jar-lifters. You can improvise these things as well, just make sure you are using non-metallic utensils as metal can react to some of the ingredients in negative ways.

The most important part of canning is the lid. Most home canning lids come in two pieces: a screw-top band and a flat metal lid with a sealing compound along the rim. The screw band holds the lid in place during the heat-processing, but it is the flat metal lid with sealing compound that actually preserves the freshness of your food. When screwing your lid down, it is important to not screw it too tightly. It should be tightened only using hands, not over-tightened.

When you first begin canning, you must heat your mason jars in a large, deep pan filled with water at least three inches deeper than the height of the jars. It's important to simmer your water, but not boil. In a separate sauce pan, simmer the flat lids. You will not heat the screw bands. You can do this as you prepare the recipe you intend to can. Once you are ready to place your food into your jars, you will fill the jars one at a time.

Pull your jar out of the water and empty the jar into your simmering pan. It is recommended to not dry your jar. Fill your jar, leaving the recommended amount of headspace (space between the lid and your food). Make sure you release the air bubbles using some kind of non-metallic cooking utensil, then wipe down the rim of your jar. Removing food particles before attempting to lid the jar is extremely important as food residue can spoil your jar. Take a hot lid from your water dish (use a magnetic lid-retriever, if you have one) and center it on your jar. Screw the band down evenly and move on to the next jar. When all jars are filled, you will boil the filled jars for at least 10 minutes in a covered pan. After 10 minutes, remove the heat, and let your jars rest for at least 5 minutes uncovered. Then, remove the jars (don't tilt them as the sealing compound may not have set yet), and let them cool in a draft-free location for 24 hours.

When you check your seals the next day, make sure the lids are concave and do not move when pressed. You may leave the screw bands on the jars or take them off, but they are not needed in order for your jars to remain sealed. Canned food should be stored in a cool, dry and dark place, such as a pantry.

Canning is not a difficult process, and requires only a little bit of space for storage and some kitchen items you probably already have. This is a cost-effective and healthy way to cook for your family, and worth the small investment of time.