My First Year Canning Experience – Plus a Few Tips

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This year I decided to be brave. I was tired of growing mountains of incredible veggies only to find that many of them went bad before we could use them. I also missed all of our fresh vegetables in the winter. This led to many hours of research and learning how to can and preserve our homegrown foods.

I am so excited to have a pantry full of our own home grown veggies that can be eaten during the winter months when we can’t grow our fresh foods.

Beginning the process can be frighting

I am not going to lie. When looking into canning, there were so many articles on the dangers of botulism, the incorrect ways to can, why to never reuse your lids, when to pressure can, when to water bath can etc. I was terrified! How would I ever learn how to can properly? What if I made a mistake and caused someone to be sick?

I felt so overwhelmed that for a couple years of having our large garden, I refused to learn to can. There really is so much information out there, and I wasn’t sure who to listen to or what recipes were safe to use. The truth is, it is really easy and with just a little bit of research, you can can your garden goodies in no time!

It is easier than it sounds

There is definitely A LOT of information out there about canning. A lot of good information, but a little dangerous information too. My biggest suggestion is to go to trusted sources that are proven to have safe and trusted methods. I will post some of my favorite resources below.

Once I got started, I realized how easy it is! I really should have started canning a few years ago. The most important things to understand are which foods can be water bath canned and which foods require pressure canning. Understanding the difference between high acid foods and low acid foods is extremely important when it comes to the safety of your canned foods. Also, how to properly prepare your jars, processing times and how to store your canned foods.

Here is a photo of canning our tomato sauce this year. Yum!

The questions I wanted answered the most

How do I know which foods need to be water bath canned or pressure canned?

Understanding the difference between high acid foods and low acid foods is important. When canning high acid foods, you can water bath can. This is because dangerous bacteria cannot grow in highly acidic environments. Plus, when water bath canning, you are raising the temperature of your jars and contents to approximately 212 degrees Fahrenheit which kills some bacteria. Foods that can be water bath canned include things like: apples, blackberries, peaches, lemons, sauerkraut, pickles, pickled jalapeños, pickled banana peppers, etc. Tomatoes can also be water bath canned but because they are just barely acidic enough on their own, you can add lemon juice or citric acid to your jars to ensure the correct amount of acidity. You can read a little more about the importance of acidifying tomatoes here. And here is more information how how to use water bath canners.

Lower acid foods must be pressure canned to ensure all of the bacteria is killed and the foods remain safe on your shelf. Foods that must be pressure canned include things like: carrots, okra, beets, spinach, asparagus, green beans, soups, stews, meats, broths, etc. When pressure canning, the temperature rises to approximately 240 degrees Fahrenheit which kills off dangerous bacteria that may be present. You can read about using pressure canners here. And don’t fear the canner! There are many stories of canners exploding along time ago, but canners have specific safety features now so this cannot happen. As long as you understand your canner and how to use it, you have nothing to fear.

How do I choose a canner?

There are numerous canners out there. For my canning needs, I knew I wanted a canner that could do both water bath canning and pressure canning. I didn’t want to have to store two canners. I landed on this Presto canner. They have larger options but this one fits my needs right now.

I also decided to add a pressure canner regulator jiggler. You can purchase that here. The reason I went with a pressure regulator jiggler, is I didn’t want to have to get my gauge checked every year. This weighted regulator jiggles steadily (almost in a hula dance motion) when it is at the correct pressure, so I don’t have to depend on my gauge alone.

How do I know my jars have sealed?

There are a few ways to test the seal on your jar. You can read all about it here. It is just important for the lid to be concave in the middle, which indicates the jar has sealed. When you tap the lid, it should should like a high pitched ring. You should also be able to press up and down on the lid without it springing up.

How do I store my canned goods?

Once your jars have completely cooled, you will want to remove the bands and test your seal. You want to store your jars in a cool, dry, and dark place. I don’t recommend stacking your jars because this can damage the seal over time. If you do choose to stack them, place something firm and stable between the layers, like a thin wooden board. And never stack them more than two high.

Tips

• Do your own research. Watch videos. Take a canning class or learn from an experienced family member or friend.
• Learn about your specific canner. Figure out how it works, the safety features, how many jars you can fit per batch, read the instruction manual, etc.
• Determine which foods you want to can and the proper way to process those foods. Do they need to be water bath canned? Do they need to be pressure canned? How long are the processing times based on your altitude? Do the foods need added acidity?
• Make sure to wipe the rims of your jar after filling to make sure debris will not get in the way of the jars sealing.
• Finger tighten your canning rings. Do not over tighten.
• Start small. Do a small batch of canned tomatoes or even just can water for the first time. I promise, once you can for the first time, you get the hang of it rather quickly.
• Learn how to determine whether your jars have sealed or not.
• NEVER use the same canning lids . They are made for a one time use only. The jars and canning rings can be reused if not damaged.
• You can purchase canners that do both pressure canning and water bath canning.

My favorite resources

• Ball Blue Books or Jardin Family publications after the 1980’s.
• National Center for Home Food Preservation.
• The instruction guide from my canner.

Conclusion

There is really a ton of information out there that is super helpful. Just be careful to follow proper procedures to ensure your food is safe and your jars properly seal. I am still learning and just wanted to share how rewarding this process has been so far!

Happy canning!