So you want to can, but you don’t know how to use your canning supplies? You’re in luck. Here’s WHERE to get them, and HOW to use them. Check it out!
How to Use Your Canning Supplies
First, you’ll need some supplies! Hey, we sell them, just click here and scroll to the bottom to claim yours.
Before you begin: Gather Your Canning Supplies:
- water bath canner
- canning kit
- canning scoop
- spoons knives etc.
- canning jar
- foods to be canned
Here’s what to do with your Canning Supplies:
Step 1. Clean jars and lids with hot water
Clean your lids and jars first. Since we will be preserving food, cleanliness is a must.
Step 2. Preheat jars in boiling water
It’s not enough to wash your jars, to ensure that the food you will be canning lasts longer, you must also sterilize them.
Step 3. Prepare the ingredients
Prepare the food you are going to can.
Step 4. Remove jars from heat
Keeping your canning jars hot will keep them from breaking or cracking when you place hot food inside. You can keep the jars hot until they are ready to be filled by placing them upside down in a large pot with 2 or 3 inches of hot water. Bring the water to a boil and turn off heat. Leave the jars in the water until you need to use them.
Step 5. Add citric acid
Citric acid is something you can add to increase the acidity of food. Not only does it improve flavor and color but it also helps minimize the risk of growing bacteria especially when canning tomatoes. Get more information on citric acid for canning here.
Step 6. Pack the food
Fill each jar and make sure to leave the recommended head space. If you’re recipe does not have any recommended head space, leave ½ to 1-inch head space.
Step 7. Remove air bubbles
Remove air bubbles by running a non-metallic spatula around the inside of the jar. Also, don’t forget to wipe the rim to make sure there are no excess food.
Step 8. Seal the jars
Center the hot lid on the jar using your magnetic lid lifter and tighten the lid until fingertip tight.
Step 9. Lower jars into the water
Now that you have all the jars filled and sealed, lower them gently into the water.
Step 10. Fill canner with water
Fill your water bath canner with water. Make sure that the water is about one inch above the jars.
Step 11. Place the lid and start the process
Place the cover securely and start processing timer when the water begins to boil.
Turn the heat on high and allow steam to exhaust for 10 minutes. This pushes all the air from the canner. While waiting, check your recipe for how many pounds of pressure the particular food needs to be processed at and how long you need to process it. Be sure to adjust the numbers based on your altitude. Some manufacturers require 15 pounds of pressure when processing foods at 2,000+ feet above sea level regardless of what the recipe says.
Step 12: Remove jars and cool for 24 hours
Remove the jars using your jar lifter, making sure not to tilt them. Allow them to cool for about eight hours or more. You can leave the jars in your kitchen counter top overnight.
Once the jars have cooled, the seals should be sucked down and not pop up. Press the top of the lids to check whether they are up or down. Remove the screw caps and label each jar with food type and date.
When storing jars, make sure to place them in a cool, dark, dry environment. Avoid storing in direct sunlight or high humidity.
Step 13. Enjoy your homemade preserves!
Store them at room temperature until you are ready to use them!
That’s it! Now wasn’t that easy? Pressure canning is intimidating at first but once you get the hang of it you’ll be hooked!