Canning Made Simple

Great Cold Weather Techniques

All About Canning

Enjoy summer favorite flavors all year long canning.  It’s easy to do and keeps you set through the cold months when these may be out of season or less abundant and available. 

Can-do Canning

Most likely you have experienced a deliciously fresh meal before.  When canning a fruit or vegetable you can capture the goodness of the harvest summer months together simply by canning.  Canning is unlimited from delicious dill cucumbers, to fruit jams, tomatoes and more the options are endless.  Amazingly, it is a quite quick process which moves swiftly without a great deal of time, effort or special experience.

Most folks I have talked to are nervous about canning.  The thought is that it is a difficult and lengthy process. It’s a great activity for families to do together.  Doing things with friends and loved ones is much more fun and enjoyable and it is not that long after all.

What You’ll Need

Gloves (to protect your hands from heat and spills)
• 2 large pots
• 1 canning rack or round cake rack (the diameter of 1 stockpot)
• Wooden spoon or spatula
• Ladle
• Tongs
• Clean, damp towel or sponge
• Clean, heat-proof canning jars with new lids

Safety First
For pickles and and fruit jams and jellies that will keep for months be sure to follow every step for optimal success.

Sterilize jars and lids:
Place jars in large pot of simmering water, and place lids in small pot of simmering water, making sure they are completely submerged. Remove pot from heat, but make sure water stays hot and jars and lids are submerged ready to use. (Alternately, heat jars and lids in dishwasher on the rinse cycle.) Use tongs to remove jars and lids from hot water or hot dishwasher, and carefully shake dry.

Seal:
Fill sterilized jars, leaving 1/4-inch space from the rim at the top (known as head space). Wipe off any drips from around the edge with a clean, damp towel, then close lid.

Process in a boiling water bath:
Place a canning rack or cake rack in bottom of large stockpot, and fill pot halfway with water. Stand filled and sealed jars on rack in pot, adding extra water, if necessary, to cover jars by at least 1 inch. Bring water to a rolling boil, and boil jars 10 minutes. Carefully remove jars from pot with tongs, and allow to cool before labeling and storing them.

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