Well hello my dear Iggles and Miggles. Today, I am going to talk about canning. It is a fairly fun project, but one that is absolutely time-consuming. I will be completely honest, my husband does all of the canning because I am far too accident-prone and don’t want to break the jars. Also, our house was built by a tall person for his very tall family, meaning everything is perfect for Chad, but comical for me. (The pressure cooker is almost at eye level for me.)
I’m going to cover a few of the basics in this blog and will give some recipes in another soon. I’ll say that it is important for you to read up on canning before attempting it. Make sure you have the right equipment and that you follow the steps perfectly. We always use Ball Canning supplies and use their recipes for preserving.
Before you start canning, you should check out a few resources and possibly attend a class. Chad and I had the privilege to be taught by a friend. Ask if any of your friends do canning, find family members, or just take a class. It’ll be good to have a visual aid!
You will also need all of the necessary equipment such as a pressure cooker, jars, lids, and the various tools you use whilst canning. These include a funnel, a magnet thingy known as a jar wand that pulls lids out of hot water, and a jar lifter to pull the jars out of hot water.
Next, you’ll need a handy recipe book so that you know exactly which ingredients you will use for canning various things. Don’t forget the jars or the lids! Remember, you cannot recycle lids for your canning needs. We always purchase new ones each season. This keeps bacteria out of our canned goods.
Now let’s focus on which steps you will need to take when you start canning:
(This is all from Ball Canning’s Blue Book Guide To Preserving)
- Get glass canning jars and multiple lids for the jars.
- Boil the jars in water to cleanse them of bacteria, same with the lids.
- Use a jar lifter to get the cans out of the water and a jar wand to get the lids out. (Don’t get the lids out until you are ready to close the jars.)
- Use the jar funnel to put the food items into the jar without spilling everywhere.
- Follow the recipe you want for whatever it is you are canning. Make sure to follow it exactly. Canning isn’t really something where you should say, “oh, well, that should work.” You need to make sure you do everything correctly.
- After you fill the jar and follow all steps exactly, wipe the rim of the jar with a clean towel to get rid of germs and place the lids on the jars.
- Next, fasten the lids with the jar rims (you can use ones you already have, just make sure they are clean).
- Again, follow the recipe. Some recipes call for boiling canning and some for pressure canning all at different time intervals. We have a pressure cooker that we use for both. You will also need to know the pressure you need for pressure canning, hence why you must follow the recipe book.
- Wait for the amount of time allotted, and slowly release the pressure if you are doing pressure canning. (Always make sure you are nearby throughout the waiting process.)
- Take the jars out with the jar lifter and place them on a towel on your counter. Let them cool overnight. You will hear a fun little popping sound as the jars seal and the liquid inside the jars will still be boiling for awhile; pretty nifty!
- Move the jars wherever you’d like once they are cool and wait for a few weeks before opening. The recipe for whatever you canned will tell you how long to wait.
If a jar lid pops up after it has sealed, it is best to avoid the jar and throw the contents out because it could be botulism. Sometimes it is a defective lid, but you can never truly know. This is why it is a good idea to learn in a class or from someone who has done canning previously. Knowing the basics can be very helpful when you get a visual aid.
Well, there are the basics! Stay tuned for recipes to follow! Might be a week or so before that happens, though.
Hope y’all enjoyed this post! Do you do canning? Do you like it?
Tootles for now!