When I first starting preserving my harvest, I felt overwhelmed by the whole "canning" process. Here, I want to give you a beginner's guide to water bath canning so you can jump right in and start preserving your harvest.
People have been preserving their harvest through canning methods for generations. Through canning, we can enjoy the flavors of summer throughout the year. Water bath canning is popular and widely used for jams, pickles, salsa, applesauce, etc. In this beginner guide, we will walk through the steps of water bath canning, ensuring that you can savor the taste of your garden or local farmer's market produce long after the season has passed.
Materials Needed
Fresh produce: This can look like a garden haul or maybe you found produce for sale at your local market and want to preserve it.
Canning Jars: Make sure the jars do not have any chips or cracks.
Lids and Bands: New lids are recommended for a proper seal. However, if you have taken care of your lids, they should last a few times canning.
Canning Tools: Funnel (must!), Jar Lifter, Bubble Remover. If you purchase a canning kit, it will typically come with all of this.
Clean Kitchen Towel / Cloths: This helps to wipe your jar rims and lids, and necessary clean up throughout.
Step 1: Sterilize your jars and lids.
Thoroughly wash jars, lids, and bands with soap and water. Sterilize the jars, lids, and bands in a pot of boiling water for 10 minutes. Take them out and set them on a clean towel until you are ready to fill them.
Step 2: Prepare your recipe.
Whether you make strawberry jam, pickles, or tomato sauce, follow a trusted recipe and make sure the ingredients are fresh and of high quality.
Step 3: Fill the jars.
Using a funnel, carefully fill the jars with your prepared recipe leaving about 1/2 inch of headspace. Remove the air bubbles by running the bubble remover around the edges of the jar.
Step 4: Apply lids and bands.
Wipe the rims of the jar clean with the kitchen towel to remove any residue. Place the lid on each jar and screw on the bands until they are hand-tight. You do not want to overtighten them.
Step 5: Process in the water bath.
Place the filled jars on the canning rack in your pot. Be sure they do not touch. Cover the jars with at least 1 inch of water and bring to a gentle boil.
For jars less than 16oz., process for 10 minutes before removing. For jars 16oz. and over, process for 15 minutes.
This timing might vary depending on where you live and your altitude, however, in Louisiana, these times work well for me.
Step 6: Remove jars and cool.
Using a jar lifter, carefully remove the jars from the pot and place them on a towel or cooling rack. Our counters are granite, so we just set ours directly on the counter to cool. Allow the jars to cool completely without disturbing them.
Once the jars are cooled completely, you can check the seal by pressing down on the center of each lid. If they do not pop up, the jar is sealed. You will store these jars in your pantry or a cool, dark, dry place. If the jar does not seal, you can place it in the fridge and just be prepared to use that jar within the next week.
Enjoy the fruits of your labor!
Water bath canning is a reward and a simple method of preserving that will allow you to enjoy the fruits of your labor for long after harvest day. By following these steps, you can confidently create jams and sauces that can bring a taste of summer year-round. Happy canning!!
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