Sunday, October 18, 2009

Very Basic Canning Basics

Some things about canning are to have fresh fruit of good quality. Your foods quality will not be improved in the canning process so you must have good produce to start with.
Make sure all your equipment is clean and ready to use before you get your fruit, vegetables, etc ready. That way you are insured the jars and other equipment is ready.
Only use canning jars made for canning. Don’t use old mayonnaise jars or other jars not designed for canning. The lids don’t always fit exactly right which means they may not seal properly which can potentially put your family at risk.
Use the correct canning method. If you put all the work and creativity into preparing your foods, you want to make sure they will be preserved for when you need them.
Know the correct amount of time to can for your area. Most canning books give you the time to process your foods at sea level with a conversion chart for other elevations. I live in Utah so I need to process things a little longer because we are so much higher than sea level.
Can what you will use. You won’t want to spend so much time prepping things and processing just to find out no one will eat it. I canned a few things that my family will not touch. That being said its fun to experiment.
Most of all, have fun. I usually make applesauce, apricots, tomatoes and peaches. I missed the peaches this year which make me sad. This year was still fun though. I canned pink pears, apple butter, and spaghetti sauce for the first time ever.

1 comment:

Twitch said...

Hi Rachel! That's so cool you are enjoying canning. I just made applesauce, salsa and tomatoes this year. We really like the salsa so I'll have to make more next year. You are so right on the good produce part. Fresh from the garden is so much better.