Are you canning curious? This post will help demystify the process of preserving food in jars, clarify what you need in the kitchen to can, whether or not you need to simmer your canning lids as Grandma used to, if you need to sterilize your jars (the answer will surprise you!), what the deal is with pickling salt, how you can preserve way faster with modern technology, and more. There’s even a free Canning Basics Course you can jump into at the end of the post. Read on if you’re Canning Curious!
Have a beginning canner you are shopping for? Want to get the best canning supplies for the beginning canner in your life? This post will share exactly the Best Home Canning Equipment For A Beginner, even if they are just canning curious and want to to start canning, or if they have canned a few times before. Read on for the complete list of canning supplies for a beginner!
The first item that everyone thinks of when they think of canning is the big, speckled canning pot. My favorite tips for beginners is that they DON’T need that pot! What?! That’s right. You don’t need it.
Many canning recipes call for pickling salt, and curious canners want to know: Do you need to use pickling salt? I’ll explain what pickling salt is when you should use it when it is okay to skip, and you’ll want to dive into canning immediately because salt is salt, Wildflowers.
Pickling salt is regular salt that has NO anti-caking agent nor any iodine. Salt that you and I buy typically has a few additives in it that make for a cloudy brine.
Do you have to simmer your canning lids? This post will explain whether or not you have to simmer your canning lids before putting them on your canning jars. Read on to get the scoop!
Do you need to sterilize your jars first when canning? This post explains how sterilizing canning jars can be a huge waste of time and why. Read on to find out when you need to spend time sterilizing canning jars!
One of the factors that makes canning “work” is heat. Water bath canning brings the inside of the jars (and thus the food) to over 212 degrees, which kills spoilers (microorganisms) in the high acid environment.
This post will explain what a steam canner is, the pieces that come with it, how it saves time, the types of recipes that maximize a steam canner’s efficiency, how much water they use (hardly any!) who a steam canner is best for, and why you’ll want to try one yourself!
Steam canners have been around a while, that’s completely true. They only recently have been approved by the USDA, National Center For Home Food Preservation and studies were done by both Utah and Wisconsin Universities tested and proved that they are safe for water bath canning. They are safe for exactly the same recipes as used in “regular” or water bath canning and you can learn to use them if you’re a beginner- as in never boiled a pot of water in your life- Or if you are an experienced canner.
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What Happens if You Forget the Lemon Juice? In many canning recipes, it is required that you add an acidifying ingredient like bottled lemon juice, citric acid, or vinegar. What happens if you forget? This post will explain. Spoiler alert: it ain’t pretty.
Canning works and is an effective means of food preservation because of several elements. One element is the inside of the jar is sufficiently acid. That is to say, it is too acidic for spoilers (bugs that would make us sick and decay our food) to grow.
If you want to learn more, I have a FREE Canning Basics Course that I invite you to try- you’ll learn more about canning, how it works, and how it is the way to enjoy delicious salsa all year round 🙂 Sign up here!