Canning 101
ByJust 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.
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!
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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! :)
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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!
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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!
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Thank you for the info on canning! :D
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I have been putting my jars & lids in the dishwasher while I get the veggies ready.
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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.
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chibuzo Reply:
November 15th, 2009 at 5:51 pm
Sharon,31 year, you got lots of experience. Tell me, how long does your tomato sauce last? and beyond how long must it not stay on shelf
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Melannie Reply:
March 4th, 2010 at 10:37 am
You are right that there is no need to sterilze every thing twice it just creates more work for you . Also you forgot two of my favorite items to use in canning the crock pot and the dishwasher which sterilizes the jars just fine on the hot cycle that is.
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Have you ever canned vegetable/fruit purees?
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For sterilizing my jars I just plop them in my water bath canner and let them boil away while my water is heating and when I need them and use tonges or my jar tonges to pull them out, empty the water & fill them and set aside, then put all the jars in the water bath when I am ready to start my timer. I use a small sauce pan for lids and do nothing but wash the rings because it never touches the food.
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I have the same water bath pot. But I’m confused about how to put the jars in. Is there any specific way they’re supposed to go in, or just toss ‘em in however?
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Laura Reply:
July 14th, 2009 at 7:56 am
I just put them in however they fit!
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what is the recommended boiling time for hot water bath canning tomatos?
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Laura Reply:
July 14th, 2009 at 7:56 am
Hot water bath canning time for tomatoes is 25-30 minutes! You can find more details about this here: http://heavenlyhomemakers.com/canning-tomato-juice-and-tomato-sauce
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Hi! I wonder if you can help! I am using an electric range to water bath can tomatoes. I was half way through the required 55 minutes of processing and my electricity went out. Not sure when it’s coming back. Are these tomatoes ruined, or can I reprocess when the electricity comes back on? It’s Saturday, August 8th at 6:43 in Littleton, Colorado! Thanks! – Betty Lewis
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Hello,
Thank you for this wonderful website, but please, for safety’s sake, tell readers to add 2 Tbsp. bottled lemon juice for every quart of canned tomatoes, tomato sauce, juice, etc. ( 1 Tbsp. for a pint.) This is NOT optional! Although they are considered acidic, many varieties of tomatoes do not have the PH level (amount of acid) needed to assure safety from botulism, which can be deadly. Even lemons can vary in the amount of acid they contain, so use bottled lemon juice. Please refer to any state university’s cooperative extension department. Here is one webpage on canning tomaotes that explains the science of it in simple terms from a Ph.D. registered dietician at ND State University. http://www.ext.nodak.edu/food/lemnjuic.pdf
Happy and safe canning!
Jody
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Hello, just wanted to say Thank You for the canning tips, so many of them want to add all kinds of stuff, I just wanted plane tomato sauce. Just needed to know how long to cook the sauce. Im sure we will enjoy our sauce this winter.
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Hi,
do the sauce/ juice and the jars have to be hot when filling the jars. Or can you start from cold/ lukewarm sauce or bottles?
Thanks
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Can I put the jars in the oven. I don’t have a pot big enough for a water bath. I’ve canned veggies and put them in the oven before…
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When I went and picked up my tomatoes at the farm. There was a hispanic lady there out in the middle of the field (no electrcity) canning tomatoes. Or rather she was putting tomatoes into jars, of coure she probably was taking them home in order to seal the jars but what does that tell you about our germ phobia. Or at least mine LOL!
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I have a question:) – does your water bath canner work fine on a glass top stove? I was about to purchase one but then noticed that the bottom is not completely flat. Love your site by the way – we use a lot of your recipes every day!
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Laura Reply:
March 2nd, 2010 at 12:15 pm
My water bath canner works fine on my glass top.
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forgot to click “notify me of followup comments via e-mail” on my last comment so I am doing it in now in hopes that you will notice – haha – thanks so much
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I am currently extracting honey from our hives and want to pot it all up into new jars with metal lids , can you use the dishwasher to sterlize them as at the moment I have been boiling them in large saucepan and it seems to be time consuming.
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Laura Reply:
July 14th, 2010 at 12:56 pm
You can definitely sterilize them in your dishwasher to save time!! I’ve done sterilizing both ways you mention.
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I will be using your methods of making tomatoe juice/sauce up to the point of the water bath. I have a pressure canner but this is the first time I have done this. Any tips on lbs of pressure or how long to leave them in the canner would be greatly appreciated!
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Laura Reply:
July 20th, 2010 at 3:33 pm
I’m sorry, I’ve never used my pressure canner so I don’t really know. I have my mom’s old one and it didn’t come with instructions. I don’t want to blow my kitchen up!
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can you can homemade marinara sauce?
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Laura Reply:
August 9th, 2010 at 6:50 pm
I think so but I’ve never done it before!
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i want to make stewed tomatoes. since they have non acidic veg in them like onion and peppers in them can i do them in a hot water bath and not a pressure canner. if so how long.
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Laura Reply:
August 27th, 2010 at 7:22 pm
I think that since you have onions and peppers, it would be better to pressure can them (not sure how long as I’m not familiar with that process). Or, you could freeze the stewed tomatoes.
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I love that everything is explain further with pictures to follow and where to go purchase the items. Also,what other people would use. New comer to canning and think this website was AWESOME for detail information. THANK YOU!
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Please further explain if lemon juice is really needed In tomatoes because some require it and others do not in their website.
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Laura Reply:
August 27th, 2010 at 7:20 pm
I generally do not add lemon juice as I find that most tomatoes are acidic enough without it. But, if you are uncertain, add just a teaspoon or so per jar to insure safety!
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