Canning Recipes

The basics of home canning are easy to learn and implement in your own kitchen. As you can fresh fruits and vegetables throughout the seasons, you will become skilled in your own right.

Once you have acquired the necessary canning supplies, especially good canning jars, you will be able to can on a whim at any time. It’s fun to pick bushels of apples, many quarts of berries or several pecks of peaches knowing that you can preserve the bulk for future months with just a few hours’ spent in the kitchen.

There are two methods of home canning, used for specific food items.

Waterbath canning, or the boiling water method, is safe only for fruits and acidic pickled vegetables.

The waterbath method is not safe for low-acid food such as meats, vegetables, milk, or low-acid tomatoes. The reason for this is that botulism spores can survive boiling, in which the temperature reaches about 212 degrees F. However, botulism can not grow or survive in acidic conditions; thus fruits may be safely preserved through waterbath home canning.

Pressure canning is the only safe method for canning low-acid items, including all vegetables, meat, milk and  low-acid tomatoes. Pressure canners bring the temperature to the 240 degrees Fahrenheit necessary to prevent future botulism growth within the jars of food. Since botulism is  a deadly microorganism, care must be taken to follow all home canning guidelines precisely.

The basic steps to home canning are as follows:

1. Process food to be canned. For example, peel and slice peaches, mash berries for preserves, make applesauce or prepare pickled vegetables.
2. Sterilize jars, lids and bands in boiling water. Leave lids and bands in the hot water until use.
3. Fill jars with processed food, leaving headspace as directed.
4. Put lids on the canning jars, and fasten bands tightly over the lids.
5. Place jars in boiling waterbath (acidic foods) or pressure canner (low acid items) and process for designated amount of time, following canning recipes or guidelines precisely.

Home Canning Tips:

• To ensure the best home canning experience, start with a clean and ordered workspace. In most cases, you’ll be working in your own kitchen. Ensure that the sinks and surfaces are clean before you begin.
• Have dry kitchen cloths and paper towels readily available to clean spills and wipe jar rims as you work.
• Eliminate distractions and keep children and pets out of the kitchen while canning is in progress. The amount of boiling water, food and equipment can be hazardous to young, curious children and their presence can be distracting to the one working.