Canning your own fruit and vegetables is fun, healthy, and economical. Canning allows you to enjoy such things as jellies, jams, tomatoes, and pickles that are free of preservatives and additives. If stored in a cool, dry place, your canned items should keep for 1 year. And canning makes great gifts that are special, memorable, and thoughtful. There are many benefits to canning your own food and if you are considering canning, here is some helpful information to get you started.

There are 3 methods of home canning:

Open-Kettle Food is cooked in an ordinary kettle or pot, then packed into hot sterilized jars and sealed without processing. Use only for jams and jellies as it is unsafe for canning other food.

Water-Bath Food is processed in jars at boiling temperature (212 degrees F) in a large covered pot or kettle with a rack deep enough for the water to cover the tops of the jars one or two inches without boiling over. Use only for acid foods- fruit, tomatoes and sauerkraut or for processing pickles, jams, and jellies. It is unsafe for canning low-acid foods.

Pressure-Cooker Food is processed in jars at 5 lbs (228 degrees F) or 10 lbs (240 degrees F) pressure in steam-tight covered cooker with a rack, and fitted with a pressure control or gauge. Use at 10 lbs for low-acid foods- meat, poultry, seafood, and all vegetables except tomatoes and sauerkraut. Use at 5 lbs for acid foods like fruits, tomatoes, and sauerkraut.

As far as basic supplies, some you already have in your kitchen and others you may need to purchase. You will need your Mason jars and lids, paraffin, timers, choppers, strainers, food presses, ladles, long handled tongs, funnels, labels and markers, jar lifters, and more. You can even purchase canning tool kits or canning starter kits that include rack and jar lifter along with recipes and canning illustrations.



We are happy to help you with all your canning needs. Just ask any Weaver’s housewares associate and we can get you started on your first of many canning adventures.

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