Canning Foods at Home Made Easy
Learning how to preserve your food is a great skill. This complete tutorial will walk you through easy canning, step by step.
Servings 1
Cost $50
Ingredients
For jams and jellies (water bath canning)
- 1 Water Bath Canning Pot
- sugar
- fruit
- Ball RealFruit™ Low or No-Sugar Pectin
- Bottled Lemon Juice
- canning jars, lids and bands
Low acid foods (pressure canning)
- 1 pressure canner
- salt
- ascorbic acid
- canning jars, lids and bands
Instructions
For jams and jellies (water bath canning)
- Heat water in canning pot.1 Water Bath Canning Pot
- Heat jars and lids.canning jars, lids and bands
- Prepare fruit.sugar, fruit, Ball RealFruit™ Low or No-Sugar Pectin, Bottled Lemon Juice
- Execute steps as per recipe instructions.
- Ladle hot jam into hot jars leaving suggested head space.
- Remove bubbles with knife, chop stick or bubble tool.
- Wipe rim of jar with damp cloth.
- Affix lids in center of jar.
- Tighten bands but not too tight.
Low acid foods (pressure canning)
- Prepare vegetables, beans, meat etc. according to recipe. Add ascorbic acid, if recipe calls for it.ascorbic acid
- Add to jars salt, if using.salt
- Pack food into jar. Remove air bubbles.canning jars, lids and bands
- Wipe rim of jar with a damp cloth.
- Apply lids to center of jar.
- Tighten bands fingertip tight.
- Add jars to pressure canner. Turn burner on high and vent for ten minutes.1 pressure canner
- Add weighted or dial gauge pressure regulator. Bring it to the pressure (psi) that the recipe calls for.
- If your pressures drops below the correct pressure, restart your timer.
- Keep an eye on your pressure and make sure that you do not drop below the specified pressure at any time during the canning process. If your pressures drops below the correct pressure, restart your timer.
Notes
Follow recipe instructions carefully.
When searching for recipes, look at several recipes from trusted sources. Make sure that the directions follow proper canning procedures.
If you are in doubt about a recipe, the holy grail of everything to do with canning is the National Center for Home Preserving
Another great resource is Ball's website Fresh preserving.
See article for important tips and tricks.