A Beginner’s Guide to the Canning Process

Whether you’re looking to preserve your garden’s bounty or simply want to try something new in the kitchen, pickling and canning are rewarding ways to bring out the best in fresh produce. These techniques allow you to save the season’s flavours for later, enjoy homemade pickles, jams, and more, while adding a timeless skill to your culinary repertoire.

In this guide, we’ll dive into the essentials for getting started with pickling, covering everything from ingredients to equipment, and a step-by-step canning process. Let’s start transforming fresh veggies and fruits into delicious, long-lasting treats!

What's the difference between pickling and canning?

Pickling involves preserving food in a brine or vinegar solution, which not only extends its shelf life but also infuses it with unique flavours. The acidity from vinegar or fermentation prevents bacterial growth, keeping the food safe for months. I talk about it more here.

Canning goes a step further, sealing pickled food in jars to create an airtight environment that keeps food safe without refrigeration. This process allows fruits, vegetables, and even meats to remain safe and edible for months or even years. The two most popular types of canning are:

1. Water Bath Canning: Suitable for high-acid foods like fruits, jams, jellies, pickles, and tomato-based sauces.

2. Pressure Canning: Ideal for low-acid foods like vegetables, meats, and soups.

Canning Basics: Key Tools You’ll Need

1. Jars: Use canning-specific glass jars with new lids and reusable bands.

2. Water Bath Canner: A large pot with a rack for water bath canning.

3. Pressure Canner: A heavy-duty pot with a locking lid, essential for pressure canning.

4. Jar Lifter: For safely lifting hot jars.

5. Funnel: Keeps jar rims clean and allows easier filling.

6. Bubble Remover/Headspace Tool: Removes air bubbles and ensures proper headspace (the space between food and lid).

Water Bath Canning

Water bath canning is a method of preserving high-acid foods (like fruits, jams, jellies, and pickles) by placing jars filled with food in boiling water to destroy harmful microorganisms and create a vacuum seal. This process helps prevent spoilage and keeps the food safe to eat for extended periods without refrigeration. It is popular because it’s relatively easy and requires minimal equipment.

Here’s a breakdown of the steps involved:

1. Prepare the Jars and Lids: Clean, heat, and sterilize jars and lids. This helps prevent contamination.

2. Prepare the Food: Wash, cut, and cook the food according to your recipe. High-acid foods do well with this method because they inhibit bacterial growth.

3. Fill the Jars: Pour the food or liquid into the hot jars, leaving a little space at the top (headspace). Remove air bubbles and wipe the rims clean.

4. Seal the Jars: Place the lids on the jars and secure them with bands, but don’t over-tighten.

5. Process in Boiling Water: Place the jars in a canner or large pot with a rack. Cover them with water by about an inch or two, then boil for a specified amount of time based on your recipe and altitude.

6. Cool and Check the Seal: After processing, remove the jars and let them cool. You’ll know they’re sealed properly when you press down on the lid, and it doesn’t pop back.

Pressure Canning

Pressure canning ensures food safety and long-term storage, allowing home-canned foods to be kept for up to a year or more if properly stored. This method is used to preserve low-acid foods, such as vegetables, meats, poultry, seafood, and some types of beans, by sealing them in jars and heating them in a pressure canner. The process uses high pressure to raise the temperature inside the canner to at least 115°C, which is necessary to kill bacteria, mould, and spores, which causes botulism and can survive at lower temperatures.

How Pressure Canning Works:

1. Preparation: Foods are packed into sterilized canning jars and lids are secured.

2. Pressure Canner Setup: The jars are placed in a pressure canner, which is filled with a small amount of water. The lid is locked to create a sealed environment.

3. Heating: The canner is heated to build up steam, which creates pressure inside the canner.

4. Sterilization: The pressure raises the boiling point of water, allowing the temperature to reach levels that destroy harmful pathogens.

5. Cooling and Sealing: After the processing time, the heat is turned off, and the canner is allowed to cool naturally. As it cools, a vacuum seal forms in the jars, preserving the contents.

Tips for Successful Canning

• Always Use Tested Recipes: Canning requires specific acid levels and processing times. Trusted sources like the National Center for Home Food Preservation offer safe, tested recipes.

• Practice Proper Headspace: Insufficient headspace can prevent sealing, while too much can lead to spoilage.

• Label Jars: Write the contents and date on each jar for easy tracking.

• Check Seals Before Use: If a jar lid pops when pressed, it did not seal properly; refrigerate and use within a week.

Common Questions About Canning

• How long do canned foods last? Properly sealed, home-canned foods can last one to two years when stored in a cool, dark place.

• Can I reuse lids? No, use new lids each time to ensure a secure seal. Bands can be reused if they’re in good condition.

• Can I can without sugar or salt? Yes, but be sure to use recipes specifically for no-sugar or no-salt canning if you're modifying ingredients.

Conclusion

With a few tools, the right recipes, and some practice, canning at home can be a rewarding way to preserve your favourite foods and reduce waste. Plus, there’s something truly special about opening a jar of home-canned peaches or salsa and enjoying fresh flavour anytime you like. So gather your tools, pick a recipe, and get canning!

Happy pickling! 🫙