Introduction to the Home Canning Process

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Introduction to the home cunning process. Enjoy your garden all year long. In the dead of winter, you will be eating your delicious supply of homecanned fruits and vegetables.

How? Follow along it is easy. Equipment you will need, canning jars boiling water canner. A big pot large enough to allow you to completely cover each jar with water. Pressure canner, used for canning vegetables. The lid locks down tight to prevent the escape of steam. Very high temperatures can be achieved this way. obtaining the right temperature that will kill bacteria in your food is done through weights, dials or both.

Lids and bands also known as “flats,” should be new. You can reuse the bands just wash the band “ring” off in hot water and reuse it. Some things you should know.

Leave a headspace at the top of each jar before you seal it. This small empty space will allow the food to expand while cooking. Heat the jar lids before you place them on the jars. Canning salt, (not table salt) makes veggies taste better. If you do not have any canning salt, it is better to not use any salt at all. Wipe the jar rim before you seal it. food debris or salt left behind prevents it from sealing. Remove air bubbles from the jar of food before you seal it by slipping a nonmetallic spatula between the food and the jar.


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