What do you know about canning?Canning is actually one step ahead of cooking. It is a process that utilizes heat to preserve food in a closed container to prevent the natural spoilage that would otherwise take place, and it eliminates air from the container to make a seal around it. There are generally two home canning methods

  • Water bath Canning
  • Pressure Canning


Few canning methods

Though there are several food products you can preserve, accepting these two famous canning techniques will help you to take the initial steps.

Canning technique 1: Water Bath Canning

This water bath canning technique is very suitable for foods with high acidic content. So, if you are looking to preserve food like you are willing to can fruits, fruit juices, fruit jams, sweat jellies and other fruit spreads, salsas, tomatoes with additional acid, vegetable pickles, spicy chutneys, sauces, vinegars and condiments, this is the definitely best method for you to try.

Canning technique 2: Pressure Canning

When you are preserving or storing vegetables, fresh meats, poultry and seafood, protection is key. To keep your canned food product safe and tasty, you should use the pressure canning method. This method removes microbes by heating the food content up to 240 F. It will eliminate the threat of production of food borne bacteria and other micro organisms in your food products. You should also keep in mind that if even you are adding high acidic foods to low acidic foods, you must make use of the pressure canning method.


Guide for home canning

You can learn to can you food at home.

What is the purpose of canning?

Home canning is witnessing a modern renewal. Canning generates appetizing, high quality food that saves a lot of money, builds self-resistance and produces lifelong memories.

How canning works?

The more and more you study about food science, the more positive you will be in the kitchen. This is right for all types of cooking, but is especially cooperative with food preservation. When you preserve food, you are either trying to stop time or to supporting specific bacteria to reproduce and crowd out extremely damaging bacteria. Canning is all about stopping time.

Water bath canning can offer you with a number of yummy foods, including fruit jams, jellies, tomatoes and spicy pickles, and it’s a good place to take a start. Pressure canning is more advanced method. It requires slightly more skills and some particular equipment, but it will undo a wide world of food and taste options.


A pot that carries enough water to cover whatever containers you want to use with a quite extra room for boiling water is the main factor. Jar lifters are also tremendously handy, and of course the jars are a requirement. If you’re stern about putting up a broad range of foods, you’ll also require a pressure can. New ones can be costly, but go for shopping for used options.


Use only the finest, freshest and mark-free food products, spices, salts and herbs. Buy season to season to find the best deals. Talk to farmers at farms to see what they’ll have, so that you can decide your canning time consequently. Think making mass purchases with other canners to save much more money.


When your clean jars are ready, the next steps are easy.

(1) Prepare the ingredients.

(2) Fill the jars with the food.

(3) Clean the rims.

(4) Turn on the lids and bands.

(5) Boil it for minutes.

(6) Remove and let it cool until you hear the sounds of the seal forming.

About Safety

There’s no cause to be hesitant of canning, because making sure safety is totally possible. The basic rules of sterile canning are easy and practical. That said, it’s significant to follow those regulations and to use already tested recipes. If you choose to experiment with canning recipes, you’ll need to have a pH meter and some other handy equipment.

Handy Canning Resources

Check with the National Center for Home Food Preservation for more experienced and accepted canning recipes.

Your limited cooperative wing agency may provide canning classes educated by certified food preservation instructors, and will surely have other helpful canning resources.


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