Canning is not only a fun summer activity the whole family can participate in, but it’s also a great way to preserve tasty summer produce without refrigeration. There’s nothing like a big spoonful of Michigan strawberry jam to boost your mood during the cold winter months!
Many people are intimidated at the thought of preserving food, but by sticking to some basic rules and following a tested canning recipe, the result will be a pantry full of local, home-preserved treats all year long!
Canning Methods (Pressure Canning vs Water Bath Canning)
There are two types of canning available to home preservers – pressure canning and water bath canning. Both methods expose food to high temperatures to kill off microorganisms and prevent spoilage, making the food safe for long-term, unrefrigerated storage.
What Is Pressure Canning?
Pressure canning requires a more significant investment in equipment, but provides more flexibility in the foods that can be processed. Low-acid foods, such as non-pickled veggies, meats, and soups, can be safely processed in a pressure canner because the pressure allows the food to reach the higher temperature required to kill off microorganisms that can survive past 212°F.
In this method of preservation, jars of food are partially submerged in water inside a pressure canner with a locking lid. Similar to a pressure cooker, the canner is heated and the locking lid holds in steam, which raises the pressure inside the canner and therefore the temperature. Pressure canners reach up to around 240-250°F, making it possible to safely process low-acid foods.
What Is Water Bath Canning?
Water bath canning is a better option for beginners because it requires less specialized equipment, but it is only appropriate for high-acid or acid-adjusted foods such as pickles, jams, and jellies. In this method, the jars are fully submerged in water and boiled for a specified amount of time, based on the recipe.
Because of lower start-up costs, it’s a great idea to get comfortable with water bath canning and progress to pressure canning if it is an enjoyable experience!
Here’s an overview of the process:
- Prepare the food
- Sterilize jars in a pot of boiling water
- Fill the jars with food
- Remove air bubbles from the jars
- Wipe the rims and seal the jars
- Return the jars to the boiling water and process for the amount of time specified in the recipe
- Remove the jars from the bath and let cool
Essential Equipment for Water Bath Canning
Using common items found around the house combined with some specialty equipment for canning, it’s not hard to get set up for water bath canning.
Suggested equipment includes:
- Canning jars with lids and bands (lids must be new!)
- Canning pot or a large stock pot, lid optional
- Canning rack
- Jar lifter
- Clean kitchen towel
- Magnetic lid lifter
- Canning funnel
P.S. It’s pretty easy to find canning starter kits that include the pot, canning rack, jar lifter, funnel, and magnetic lid lifter!
Easy Canning Projects For Beginners
Because of the acidity requirements for water bath canning, there are limitations to what foods can be processed. The following list includes great options for novice canners:
- Raspberry Jam
- Strawberry Jam
- Apple Butter
- Dilly Beans
- Whole Tomatoes
- Tomato Sauce
- Dill Pickles
- Bread & Butter Pickles
- Cowboy Candy (aka Candied Jalapenos)
- Salsa
Canning FAQs
Can You Reuse Lids When Canning?
No! Purchase fresh lids for each canning project. The seals are only safe to use for food preservation once, but feel free to reuse the lids to store non-canned foods!
Is canning salt the same as Kosher Salt?
No! Canning salt (also known as pickling salt) is fine-grained and contains no iodine or anti-caking agents which is necessary to create a clear pickle brine.
Kosher salt is generally more coarse in texture and less salty in flavor than canning salt.
Where can I buy canning jars?
Canning jars are available at most grocery stores and some home goods stores! Be sure to buy a brand of jars specifically designed for canning.
How long should I boil jars for canning?
To sterilize jars, boil them for 10 minutes. For processing food, it depends on the recipe, but it can range from 5 to 90 minutes! Make sure to follow reputable, tested recipes created for canning. Ball is a great resource for canning recipes!
Can you double stack in water bath canning?
No! Only one level of jars on the canning rack is recommended in water bath canning. Having space on all sides of the jars is necessary for even heat distribution.
What does “fingertip tight” mean?
This is a common phrase in canning recipes – when putting bands on the jars before processing, the bands should be as tight as possible using just the fingertips. Secure, but not with maximum strength so air is still able to escape from the lids.
Canning Resources
- Explore the National Center for Home Food Preservation for recipes and resources!
- Check out MSU’s Basics of Water Bath Canning for more canning details and some tips for success.
- Food in Jars is a great resource for recipes, tips, troubleshooting, and more! The resources page has a wealth of information to get started.
- Ball also has tons of information about canning and loads of recipes.
Check out our Seasonality Guide to find out when fruit and veggies will be in season for an upcoming canning project!
Carrie Hause is the Digital Media Specialist for Taste the Local Difference. Contact her at [email protected].