Canning
Canning is the method of preservation where the contents are processed and sealed inside of an airtight container.
Oh the sound of mason jars pinging! It’s one that every homesteader and canner falls in love with, and I’ll tell you what, once you start, you can never get enough. Canning is challenging but so rewarding. There’s a special kind of dedication that comes with canning. All preservation methods take time, and are unique in their own way, but canning can be an all day process, or at least hours at a time. Especially depending on which method of sealing your jars that you’re using, a hot water bath, or a pressure can. Both are important in this field of preserving, and both have their added benefits based on what you’re preserving, and intentions for the final product.
A hot water bath, or HWB for short, is the method that is used to preserve high acid foods, like tomato sauce, pickles, jellies, fruit jams and preserves.
A pressure can or PC for short, is the only safe method of preserving meats, seafoods, poultry, and low acid vegetables. You must pressure can to achieve high temperatures of 240 degrees that are hot enough to kill bacteria and botulism.
I always recommend starting with a hot water bath when you begin canning. That is just my opinion, if you are experienced with pressure cooking already, then my all means have at it! I just feel that high acid foods are common to start canning first, not always, as you do have many growers that have those early spring greens, but most of the time people start with pickles, jam and salsa. It’s also good to have canned something before, so you’re familiar with the method, how the jars need to be, how they react to water and temp changes and be aware of all of the possibilities with pressure canning, jars can and will explode.
First and foremost, as always, you need to do as much research as you possibly can. Especially about safe canning, this isn’t like other methods where you can more often than not blatantly see your mistakes. Bacteria have funny ways, and botulism is no exception. So absolutely educate yourself before you begin this process, not to mention, canning can be pricey when you first begin to buy jars and canning supplies, so it would be a shame to waste all that time energy and money in a failed attempt. This information is by no means a ‘how to’ guide, but rather just a general run down of the processes, and what to expect, so please… dig deep before trying this at home!
Take the time to process whatever you’re canning properly, follow exact measurements, as I said this can be time consuming, but it is so worth it. Invest in a canning book, preferably the ‘Ball Home Preserving’ book, they are not overpriced. Depending on what I’m canning, I will process my jars before I get started, or while my contents are cooking. For instance packing fresh fruits and veg goes quick, as well as jelly, so I tend to prepare my jars first, and then get started on the ingredients. However, for jams, preserves, or sauces and things, because I don’t want a chance of dust or contamination on the inside of my jars, I wait to process them so they aren’t exposed for too long before I fill them.
Once your jars are filled and you know what method of water canning you’re using, it is time to process your jars! Again be sure to use exact suggestions for PC, those pressures by pounds must be incredibly specific based on ingredients, and size of jars so USE CAUTION! When doing a HWB, you want to be sure the water just barely covers the lids of the jars, if it’s too deep not only will the jars move around too much, but you have a chance of leakage or even water getting under the lid and breaking the seal, and you don’t want that! When pressure canning you want about an inch and a half of head space, or more depending on the size of the jar. You do not want to submerge your jars completely but again, be mindful of your water levels, not enough water can cause the jars to combust, and you don’t want that either.
Follow instructions per contents and ingredients for the recommended length of time to process. When finished let water cool. In a PC you want to relieve the pressure valve after the gauge has gone back down to 0 and come to a complete stop. All these steps need to be done with caution and with patience. I always wait a good 5-10 minutes after relieving the pressure before opening the canner, and then let it cool an additional 10-15 minutes before removing the jars from the water, sometimes longer depending on the size of the jar, I know I keep repeating that, but trust me, it totally matters. If you’re doing a HWB, you should also let that water cool at least 15 minutes before removing the jars. If you have a house cooler on a warm sunny day, and you’re canning, there is a chance the jars can crack, same goes for the surface which you place your finished jars onto. You need something that is heat absorbing, and won’t damage with the jars on it. Always use a towel anyways, just for a safe cushioned place to rest.
When I first started canning, especially PC, I would always set aside a tester jar. Meaning one extra jar that I could open in a week or two just to make sure everything processed and sealed alright. I can’t tell you how many times I’ve had green beans ‘pop’ back open 4 days later, and I’ve had to toss them. All due to a number of issues, but that’s another reason not to do giant batches when you first start out. Trial and error is inevitable in the homesteading life. Green beans were my first personal experience with PC, and still one of the only times I use the PC all year round besides the scrap stock. A lot of other growers experience the same thing when it comes to green beans, and potatoes and many other low acid veg. There’s just no way around it no matter what anyone tells you, if you process them properly, they must be PC. A HWB does not reach the intended 240 degrees to kill botulism, and trust me when I say, they will ferment! You won’t know it until that seal is broken, and sometimes not even then so canner beware!
Always let your jars cool overnight before storing, and do not ever stack mason jars, not even with a cardboard layer in between them. This can cause the rim of the lid not to seal, and you can have long term issues over time. I do not personally recommend tipping them upside down either, people swear by that extra step, and all you’re doing is also allowing the possibility of that lid not sealing properly. You definitely need enough shelf space for when you start canning, specifically because you can’t stack the jars so everything needs to be stored flat, so prepare your pantry for incoming jars by the dozen!
I am proud to say that over these last few years I’ve received a ribbon 3 times for the canning display contest at our local annual fair, so it’s fun to make a hobby out of all your hard work as well. I love sharing and showing, it’s two of my favorite things to do when it comes to canning. I want everyone to be inspired to can at least try it once or twice, just to see how the process goes. Besides the benefit of preserving and storing your own food, you learn so much along the way. Happy canning!
