How to Guide to Canning | Canning Jars

Canning is becoming ever-so-popular as it is very affordable, and not too time consuming. Essentially, canning applies heat to food in a closed glass canning jar, such as ball mason jars, to slow down or prevent natural spoilage. It does this by removing air from the jar to create a seal. We thought it would be good to explore the 2 types of canning methods to properly store “the good stuff” for when SHTF. Here are some of the best tips to canning jars:

Water Bath Canning vs Pressure Canning

There are 2 types of canning methods, water bath canning and pressure canning. Check out this explanation by Food Preservation to see what kind of canning you should be utilizing:

Here’s the basic rule: all low acid a.k.a. alkaline foods must be processed in a pressure canner, not a boiling water bath. What does that mean? It means that any unpickled vegetable, including vegetable soup stocks and all animal products cannot be safely processed in a

boiling water bath. You need a pressure canner for them.

The reason for that is that although botulism bacteria is killed at the temperature of boiling water, botulism spores can survive that temperature. The spores can be eliminated by temperatures hotter than boiling water, which requires a pressure canner, or by creating an extreme pH (as is the case with vinegar-y pickled foods and sweet preserves).

Vegetables in plain or lightly salted water and animal products have a fairly neutral or slightly alkaline pH. Because the pressure canner creates temperatures hotter than boiling water, it can be used to process these non-acidic foods.

(Check out more about canning at Food Preservation)

Water Bath Canning

Check out this video for a step-by-step guide to water bath canning jars:

Canning Supplies:

Water bath canner
Jar lift
Jars, lids and rubber rings
Jar funnel
Knife
Sugar
Syrup (optional)
Fruit/veggies (all your choice)

This awesome infographic shows you how to can fruits and jams:

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Pressure Canning:

Pin by Rebecca Riffle-Bakody on Canning | Pinterest

How to Use a Pressure Canner Video

Canning Supplies:

Pressure canner
Jar lift
Jars, lids and rubber rings
Jar funnel
Knife
Sugar
Syrup (optional)
Fruit/veggies (all your choice)

Basic Steps to Remember:

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Other Helpful Canning Tips

• Fruits and high acid foods can be safely processed in a hot water bath.
• Vegetables not pickled and low acid foods must be processed in a pressure canner.
• A pressure canner is not the same as a pressure cooker.
• When pickling, use vinegar with at least 5% acidity.
• Do not turn jars upside down to seal them; even after water bath processing.
• Never re-use lids. It is safest to just get new rings and lids each time you can.
• Never use canned goods that look discolored. Toss it and be safe!

(Find more canning tips at Natural Healthy Concepts)

Canning Jars in Bulk

Pin by Kim Kolleck on Canning | Pinterest

Want to know more? Check out these related articles on our site:

Canning Like a Pro in 4 Easy Steps

15 Canning Tips for Preppers | Self-sufficiency

8 Must-Have Canning Supplies Every Homesteader Needs