Canning
This page may contain affiliate links. That means if you click and buy, I may receive a small commission at zero cost to you. Please see my full disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.
Why Can?
Canning home grown foods, especially fruits and vegetables, allows you to preserve seasonal produce all year long. Every gardener understands this. After waiting patiently for your garden to begin producing, you suddenly find yourself overwhelmed by far more vegetables than you can handle.
During the height of their seasons, you can preserve fruits and vegetables as jam, whole fruits, or pickles, preserving the taste of summer fruits throughout the winter. When purchased in season and in bulk, fruits, berries, and vegetables can be affordable.
Additionally, you can preserve a wide variety of sauces, jams, soups and even meats. I personally can venison when I am able to get more than one. You can make pickles, sauerkraut, or pickle other vegetables as well.
Canning allows you to control what goes into your food. It gives you peace of mind by knowing you will enjoy the fruits and vegetables you grew all year. In addition, you can adapt recipes to your exact preferences and even try out new flavor combinations.
Ball Complete Book of Home Preserving
Over 400 delicious recipes to satisfy even the pickiest eaters. Whether you’re a beginner or someone with experience, you’ll find instructions and helpful tips to ensure safe canning with a list of necessary equipment.
It’s the perfect place to start. Check out the current price by clicking the button below.
Canners
How to choose a canner.
Steam and water bath canners a fantastic and the fastest way to can high acid foods. They are also the cheapest for beginners. It’s also good for foods that you add vinegar too, like pickles. Water bath canners double as stock pots.
If you plan to can low acid foods like vegetables, and meats, you need to use a pressure canner. This type is more expensive. But, unless you plan to limit what you can, it’s your best choice.
You can use a pressure canner as a water bath canner, but you can’t use a water bath canner as a pressure canner.
Water Bath Canner
Kitchen Crop VKP Brands Canner
Easy to use. A sturdy water bath canner that can also be used with the steam method. Works on any stove top, including induction. Has a tempered glass lid with temperature indicator.
Ball freshTECH Electric Water Bath Canner and Multi-Cooker
Uses 20% less energy than stove top. Has a tempered glass lid and easy to use temperature control. It features a built in drain spout, which makes it convenient to use for steaming or as a stock or pasta pot.
Presto 01781 23-Quart Pressure Canner and Cooker
Features warp resistant aluminum. Can double as a water bath canner or a pressure cooker. Boasts a 12-year limited warranty and a 76-page instruction and recipe book.
Jars, Lids and Rings
The Good & The Bad of Canning
There are some foods that will last longer than others when left on the shelf, although canned foods can be kept for years. It depends a lot on canning method and the storage conditions. And, not every fruit or vegetable can be canned. For instance, there is no way to can watermelon or lettuce.
They must be checked from time to time to make sure the seal hasn’t failed.
Good
- You can take advantage of growing seasons.
- You know what’s in your food.
- Learn a sustainable skill.
- Eco-friendly by using jars instead of freezing in plastic bags.
- Homemade preserves the quality of the food.
- Have food storage when store shelves are empty.
- Food security all year round.
Bad
- The up-front cost of buying the equipment needed.
- The learning curve that could lead to spoilage or broken jars.
- It’s a time-consuming process.
- Usually done at the hottest time of the year (after harvest).
- Some loss of nutrients from the canning process, since heat can deplete nutrition.
Why Love Nature
It is not uncommon for food prices to rise. Prices of food can quickly skyrocket due to factors out of your control.
A situation on the other side of the planet can alter the quality of food you are buying at the store, or even cause a complete shortage if droughts occur or crops are damaged by storms, such as hail, it will affect supply. Global instability, damage to processing plants and supply chain problems make matters worse.
It is the whole purpose of preserving food to store it when it is abundant, and use it when it is not. Harvest time is the ideal time to can food.
