Canning

Water bath canning is a relatively simple way to prepare many types of food for long term food storage and is great for beginners. Once you have selected the freshest ingredients to can, you will need a water bath canner. A water bath canner is basically just a large pot that has the capacity to hold up to seven quart sized mason jars.

If you choose your equipment and tools carefully, you will have many years of successful pressure canning food.

Canning season is fast approaching, so I thought I’d share some of the ways in which I save money on canning jars.

All foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when these enzyme, mold, yeast and bacteria growth is not controlled. In this respect, a proper and safe home canning procedure is one of the most important methods to protect the food from being rotten.

When the growing season is going gangbusters in your area, you can affordably save the bounty of gardens and farms and enjoy the food for up to a year.

As you delve into the world of canning, so many different terms, equipment, methods and directions can be very confusing. But once you’ve tried your hand in the art of canning, I’m willing to bet you’ll be hooked!

Canning recipes generally call for “Pickling Spices” in preserving dill pickles, sweet pickle or perhaps sour pickles. Actually anything that you pickle you will need to use a similar spice even if it is pickled vegetables.

Pickle jars are very important as the life and the goodness of the pickle depends upon the jars. Glass jars with plastic lids are the best candidates. Hence, while making pickles, careful selection of the jars is a must.

Home canning is a very simple process that can be done in two ways: pressure canning, or water-bath canning.