![\"Canning](\"\/\/thehappyhousewife.com\/cooking\/files\/2016\/07\/Canning-Basics-for-Beginners-Photo.jpg\" "\\"Canning")
<\/p>\nThere is a satisfaction that comes with canning your own fruits, vegetables, and even meats for\u00a0your family. I love to see the pantry shelves stocked with an abundance of brightly colored,\u00a0healthy, and tasty foods.<\/p>\n
Canning gives you the option to preserve foods when they are in season and at the height of\u00a0freshness and enjoy them later. I have gathered together some\u00a0basic canning tips to help you get started if you are\u00a0new to\u00a0canning.<\/p>\n
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What is the difference between\u00a0water bath canning and pressure cooker canning? Here is a quick breakdown for you.<\/p>\n
Water bath canning\u00a0is where you process your jars completely submerged in boiling\u00a0water for a designated amount of time. It is a good easy option for canning high acid containing\u00a0foods like pickles, jellies, jams, condiments, tomato sauce, and preserves. These foods are\u00a0processed with additional acid in the form of lemon juice or vinegar. Be sure to process for the\u00a0recommended amount of time.<\/p>\n
The pressure cooker\u00a0method is a must for safe canning of low acid foods like broths, meats,\u00a0and most vegetables. I use this pressure cooker<\/a> for all my canning because I feel using an electric\u00a0pressure cooker is safer and more stable than an old fashioned pressure cooker or water bath\u00a0canning. With long process times, the food in the jar is cooked and a safe seal is made at the\u00a0same time.<\/p>\n Proper sterilization of jars is very important in safe canning, although\u00a0Ball no longer recommends\u00a0boiling to sterilize your lids (apparently this has been a thing since they changed their seals in\u00a01969, but I just recently found out). You can simply\u00a0use clean room temperature lids and rings<\/strong>.<\/p>\n You\u00a0still want to sterilize your jars in boiling water or in the dishwasher<\/strong>. Heat them in simmering but\u00a0not boiling water and keep them there until ready to fill or pull straight from a hot dishwasher.<\/p>\n These are the items that I consider basic canning supplies and keep on hand in my canning\u00a0stock at all times.<\/p>\n Pressure Cooker<\/a> – I like this model because it has a canning feature and can be used as a slow\u00a0cooker. You can also pressure cook to quickly make meals.<\/p>\n Water Bath Canner<\/a>\u00a0–\u00a0This is a good, basic water bath canner\u00a0that\u00a0is ideal for jams, jellies,and preserves.<\/p>\n Jar Lifter<\/a>\u00a0– A jar lifter is a great safety tool for lifting hot jars. This one lifts regular and wide mouth jars.<\/p>\n Lid Magnet<\/a>\u00a0– A lid magnet is another safety tool that allows you to easily lift lids out of hot water.<\/p>\n Lids\/Rings<\/a> – Jars and rings can be reused, but you don\u2019t want to be out of these when canning –\u00a0clean lids are a must.<\/p>\n Funnel<\/a> – This collapsible funner really helps fill your jars more quickly as well as with less mess.<\/p>\n Canning Scoop<\/a> – This scoop is designed for getting food out of the bottom of a stock pot and pouring into a jar.<\/p>\n Jars<\/strong> –\u00a0Which jar size you use will depend on what you are canning. There are many different sizes and\u00a0shapes to choose from such as these\u00a0Pint Mason Jars<\/a>\u00a0and Quart Mason Jars<\/a>.<\/p>\n What is your favorite thing to can and preserve?<\/strong><\/p>\n There is a satisfaction that comes with canning your own fruits, vegetables, and even meats for\u00a0your family. I love to see the pantry shelves stocked with an abundance of brightly colored,\u00a0healthy, and tasty foods. Canning gives you the option to preserve foods when they are in season and at the height of\u00a0freshness and enjoy them […]<\/p>\n","protected":false},"author":1,"featured_media":28121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2791],"tags":[],"class_list":{"0":"post-28119","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-real-food-food","8":"entry"},"yoast_head":"\nSterilizing Mason Jars<\/strong><\/h2>\n
General Canning Tips<\/strong><\/h2>\n
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Basic Tools To Have on Hand<\/strong><\/h2>\n
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