Just in case you may be unfamiliar with the beautiful art of canning fruits and veggies…I thought I’d do this post to explain some of the basics. Then later, I can post about the specifics!
Here are some of the basic supplies you will need in order to can food. Some of these supplies are not entirely neccessary…just really, really helpful. Some of these supplies are entirely neccessary.
If you are planning on canning fruits or veggies, you will need jars.
(Oh, how I love jars!) I like having both quart and pint sized…
and my favorites are the wide mouth jars.
You’ll also need lids and rings. The rings you can re-use year after year,
but in order to have your lid seal, you must use new ones each year.
This handy dandy tool is a magnetic wand, which I use to retrieve lids
and rings out of hot sterilizing water. (See below) I love this tool!!
This tool helps me grip the jars as I pull them out of the hot water bath.
Since I’ve had this tool, I have broken fewer jars and burned myself less often.
I SO recommend one of these.
This wide mouth funnel is a lifesaver when you’re trying to get
your produce into the jar without making a big mess.
A water bath pot is pretty neccessary…
if you’re planning to seal your jars in a water bath.
Okay…next…
Here are a few things you need to know if you don’t want to die from botulism…
*Using the hot water bath system to seal your jars is only safe if you’re canning something acidic. Otherwise, food must be sealed in a pressure cooker. Food that I know of to be safe to can in a hot water bath: tomatoes, apples, peaches, pears. If you aren’t for sure what’s safe…please look it up to be sure before you use a hot water bath to seal your lids!
*You need to sterilize your jars, lids and rings before you put food into them. All I do is put my clean jars upside down into a shallow pan of boiling water for a couple of minutes.
I do the same with my lids and rings.
See, this is where that magnetic wand comes in very handy!
*When you put your jars full of yummy fruits or veggies into the hot water bath, I recommend putting them in before you start to boil the water. If your water is already boiling hot, you run the risk of breaking your jars and losing all of the work you put into filling. So, put your jars into the pot of water, then turn it on to begin to get hot. Once it finally starts to boil, then start your timer for the recommended boiling time.
Okay…this will all make more sense with my other posts about canning specific fruits and veggies. But…that gives you the basic information you’ll need so that those posts will make sense. Or maybe none of it makes any sense and you’d rather just come over and watch. (Watch, nothin’. I’d hand over a knife and some apples and tell you to get busy.) 
Stay tuned…canning peaches and applesauce coming soon!
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Find more kitchen tips on Tammy’s Recipes.
chinamama4 says:
I like how you sterilize your jars, rings and lids! I was submerging mine in a huge pot of boiling water - this seems much quicker!
September 1st, 2008 at 3:30 pm
Brenda says:
HA - if this isn’t timely!
It’s been forever since I canned anything but have salsa going right now on the stove, have jars and lids, and couldn’t remember exactly what I needed to do - or rather, I thought I did but didn’t want to mess it up!
I googled around, finished reading some website with instructions, realized I have five minutes to kill before it’s time to move on to the next step, and thought, “I’ll see what Laura’s up to!”
Looks like I might as well have checked you first!
September 1st, 2008 at 3:51 pm
Kristen B says:
Laura,
This is a really great canning guide with lots of pictures.
I would like to share it with my readers. It is so timely and helpful for folks like me who really have no experience with canning!
September 1st, 2008 at 5:26 pm
Faith says:
Thank you for this great explanation. I’ve never canned anything and really wanted to learn. I’m printing this off. Your peaches look so yummy!
September 1st, 2008 at 5:57 pm
Sherry says:
Thank you for the info on canning!
September 2nd, 2008 at 2:29 pm
BarbaraLee says:
I have been putting my jars & lids in the dishwasher while I get the veggies ready.
September 2nd, 2008 at 8:09 pm
sharon @ the good woman says:
I used to sterilize my jars also, but then read something that made perfect sense. When using the water bath method (or pressure canning) where the jars of food boil for at least 10 minutes (the time it takes to sterilze jars in boiling water), the jars, food, lids and rings all get sterilized. You cannot really sterilize the jars beforehand as they are re-exposed to air, your hands, etc. by the time you get the food in them. Everything, however, is strerilized in the water bath at the same time during the boiling process. And since the jars seal upon removal from the water bath, no new bacteria can be introduced into the jar. Also, the reason you heat the seals is to soften the sealing compound for a good tight seal. They should not be boiled for 10 minutes prior.
All I have done for the better part of the past 31 years is wash the jars and ring bands with how soapy water to make sure they are very clean. I place the seals in water that has boiled and turn off the heat (per the directions).
Hope this makes sense to you. I do not remember where I read it, but the science of it validates itself. I’ve never had a jar of anything go bad. But only use this method of washing jars for the water bath as described above and pressure canning.
September 9th, 2008 at 5:15 pm
Lacey Harris says:
Have you ever canned vegetable/fruit purees?
October 8th, 2008 at 2:51 pm