Canning Basics

 

I have been canning food most of my adult life so I've been doing it for quite a while.  It has always been a hobby for me, nothing I felt I "needed" to do in order to feed my family.  It is a lot of work and I have often felt it cost prohibitive at times because I could buy canned goods on sale at a really good price making it seem like a better option.  In 2020 when the pandemic hit I renewed my interest in home canning when crazy people panic shopped and wiped out the shelves in the grocery stores.  Since then prices have steadily increased and shortages have occurred, canning supplies included, but I still felt it would be a better investment for me to can as much as I am able.

 

I am not a teacher, of any kind, especially when it comes to canning.  I am constantly learning new things and new ways to do it.  Many of you have asked me to tell you more about how I can and I've shied away from doing so because, like I said, I'm not a teacher or professional canner.  But, what I will do for all of you lovely readers is share more in-depth of what I am doing.  You can decide for yourself if you want to do something similar.  As with anything I always recommend doing your own research and making your own decisions.

 

I currently own a water bath canner and, more recently, an electric pressure canner.  I've done water bath canning for ages to can fruits, salsa, tomato products, jams and jellies.  In 2020 I felt it prudent to invest in a pressure canner in order to expand my ability to home can more things like meats, soups and broths, vegetables, chili and even premade meals in jars.  I chose an electric canner because I thought it would be easier for me and I've not regretted that purchase one bit.  I've received comments that electric canners aren't safe for canning meat.  While they are not USDA approved they have been independently tested and proven to be safe.  I personally do not have any concerns about using an electric pressure canner.  Once again, I recommend you do your own research and make your own decision with regard to whatever canning method you choose to do.

 

My water bath canner will hold quart jars, however my electric pressure canner doesn't, the largest jars it can accommodate is pint jars.  I only can in pint and half pint jars because that is the size that works best for me, especially now that I am a happily retired single person so this is not a problem for me.  If you want to pressure can in quart jars you will need a traditional stove top pressure canner.

 

I keep a supply of regular mouth and wide mouth pint jars and a supply of half pints on hand to do my canning.  Most of my jars are the regular mouth pint sized jars.  I also keep on hand about two dozen regular mouth size rings, a dozen of the wide mouth size rings and a good stock of flat lids in both sizes.  I am constantly shopping for jars at a good price and when I find them I will snap them up.  Prior to the pandemic I had allowed my supply to dwindle down, but since then I've bulked it right up to about fifteen dozen pint jars and three dozen half pint jars.

 

Pot roast dinner in a jar

What I really like about home canning my own food is that I am able to make whatever I want, I know what is in the jar, I have tons of good quality nutritious food to use to make meals with and I'm able to stock up more on items I find on sale or marked down on clearance.  Recently I've been canning more to depend on my freezer less as it is shelf stable and requires no refrigeration as long as the jar is properly sealed.  Mostly, I do it because it is fun for me.  I love home canning projects.

 

I will start to include more detailed canning posts when I do the Investment Canning posts I put up on those occasional Saturdays.  A lot of you are interested in canning meats so I will start there and we'll see how it goes.  Let me know if you are interested in anything else, specifically, you would like me to cover.