After sowing the seeds and tending to your garden all summer, then comes the time to harvest. And no matter how you try to consume everything from your garden’s bounty, there’ll always be an excess of fruits and/or vegetables.
Having a great harvest is definitely something to be grateful for. And you’ll never have to worry about wasting anything from your bountiful harvest when you learn how to preserve it all. Canning is one of the ways for you to store those in-season fruits and veggies and make them last through winter.
How To Get Started Canning
Home Canning Methods
Pressure and water bath canning are two ways in which you can preserve your food. It’s important for you to understand what makes each method different so that you can choose the best method for specific types of food.
Water bath is a canning process that employs a lower temperature. It’s ideal for foods with high acid content and for recipes that require a certain measure of acidity. With time and temperature combined, you’re sure that there’ll be no mold, yeast, or enzyme growth preventing spoilage.
This method is highly suggested for canning:
On the other hand, pressure canning employs the highest temperature which can go up to 240 degrees Fahrenheit. The high temperature is needed to gently and safely preserve foods with a low acid content.
A vacuum seal is formed through the heat generated which eventually kills food borne bacteria. Pressure canning is best for preserving:
- And more
Benefits Of Canning
You may be asking yourself, “Why do I even need to can when I can just put things in the fridge?”
Well, the refrigerator can only preserve your food up to a certain point in time. One of the best things about canning is that it saves you a lot of money.
Another benefit is that it is eco-friendly. Canning helps you cut down on food waste. Your food will also stay fresh and taste better. Plus, there are no BPA or additives involved.
Things You Need
- Canning jars with seals: You can always find mason-style jars that have sealed lids and rings at your local grocery store.
- Funnel with a wide mouth and neck: If you’ll be making a lot of jams and sauces, this is a must-have for less mess.
- Pressure canner: Great for canning meat, poultry, and seafood.
- Water bath canner: This can simply be a large pot or the dedicated water bath canner. Use this when making fruit jams and pickled veggies.
- Tongs: Lifters with rubber coating will help you remove those cans out of the water bath without slipping.
- Clean cloths: You’d want something to wipe down your jars and lids before filling.
Gardening is great fun, exercise, and it also comes with great reward or harvest. We don’t want all of that hard work to go to waste, so it’s time to learn how to preserve the fruits of our labor by canning.