Basics of Canning | Living the Country Life
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Basics of Canning

When you're canning, make sure you know the very basics. Follow these rules to ensure success.
  • Know Which Canner to Use

    The boiling-water canner (basically a big pot with a lid and a rack in the bottom) is used for high-acid foods, which naturally resist bacteria growth. Pressure canners are used with low-acid foods and recipes that are prone to harboring harmful microorganisms. They heat food hotter than boiling-water canners. Recipes specify which type of canner to use. 

    Date Published: January 18, 2018
    Date Updated: January 22, 2018
    Tags: Canning
  • Choose the Right Jars

    Use jars made specifically for canning. Don't use glass jars from purchased food, even if they look like canning jars. Don't use jars that look different from the canning jars currently on the market. And avoid jars with chipped edges; that can affect the seal. Use the size jar specified in the recipe because it takes longer to achieve the critical internal temperature in larger jars. 

    Date Published: January 18, 2018
    Date Updated: January 22, 2018
    Tags: Canning
  • Use Lids Properly

    Use the special two-piece lids manufactured for canning. Reuse the rings, but do not reuse the lids, which have a special sticky compound that seals the jar. Don't screw the lids on too tightly or they won't create a vacuum seal. Heat the lids in very hot but not boiling water or the compound won't seal. Test for sealing on each jar after it has cooled. Press the center of the lid: if the button is depressed and does not make a popping sound, it has sealed properly. Remove and clean the rings right before storing canned food.  

    Date Published: January 18, 2018
    Date Updated: January 22, 2018
    Tags: Canning
  • Choose the Right Recipe

    Always use tested recipes from reliable, current sources - and follow the recipes exactly. Don't alter ingredients. Alterations can change the acidity and compromise food safety.

    Date Published: January 18, 2018
    Date Updated: January 22, 2018
    Tags: Canning
  • Keep it Clean and Hot

    Keep everything scrupulously clean. Wash and sterilize jars. Pack hot food into hot jars one at a time, not assembly-line style. 

    Date Published: January 18, 2018
    Date Updated: January 22, 2018
    Tags: Canning
  • Label Jars

    Label every jar with its contents and date, and include a batch nubmer if you can more than one load in a day. (If a jar spoils, you can identify others from the same batch.)

    Date Published: January 18, 2018
    Date Updated: January 22, 2018
    Tags: Canning

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