Home Canning: An Integral Aspect of Provident Living

Home Canning
An Integral Aspect of Provident Living

Home canning is an integral part of provident living. If you have not done so, we invite you to try your hand at home canning. Grow your own garden and process those fruits and vegetables that are more than what you need for table food. Your home canned goods would also make good gifts for many special occasions!

General Guidance
Start with knowing the proper canning method for what you are processing. Separate low-acid foods from high-acid foods. Pressure canning and water bath canning are two approved methods of food preservation. Use pressure canning for low-acid foods and water bath canning for high-acid foods. If you are home canning low-acid and high-acid foods together, like when you are canning spaghetti sauce, you need to use the pressure cooker. Otherwise, you are risking spoilage. Home canned goods should be consumed within two years of processing although they should last longer than that. It is very important that you label the date of processing. Rotate your canned goods. Always use the newly processed ones in the back and place in front those that are oldest.

Inspection Is a Vital Step
A very important preparation for home canning is inspecting your jars and lids. Check for nicks and cracks in your jars. Any nick and even a small crack can cause your jars to break during the processing.

Canning Lids
Do not reuse canning lids. Even when they are new, inspect the lids and bands for dents and any other imperfections. You can wash your jars and bands in the dishwasher and leave them there until you are ready to use them. Follow precisely the manufacturer's instructions on preparing the lids.

Filling the Jars
Fill the jars carefully and leave half an inch to an inch of headspace, depending on the type of food you are processing. Gently use a rubber spatula to relieve the jars of any bubbles. Do not use a sharp knife or anything that can scratch the jars. Wipe the rims of the jars with a clean, damp cloth after filling them with food. Even a small tomato seed left on the rim can cause improper sealing and thus spoilage.

Boling Water Canning
If you are not using a commercially prepared water bath canner, make sure that your container is big enough to allow adequate space between jars. The jars also should not touch the bottom of the canner.

Keep the Water Boiling
Keep some boiling water always handy. The boiling water in the canner should be at least one inch over the top of your jars throughtout the processing period

Cooling the Jars
When cooling your home canned jars, do not set them directly on the counter. Place either a doubly folded towel or a wooden board under the jars. Cool them undisturbed away from draft. Inspect for proper seal when the jars have completely cooled.

The Three-Way Test for Proper Seal

Hear the seal – As your jars are cooling, you will hear a “clink.” That is a good indication that your processed jar has a good seal.

See the seal – A properly sealed jar will have a curved lid, or an indentation in the middle.

Feel the seal – Do this only after the jar has completely cooled. Press the center of the lid. It should not move at all. If it does, the seal failed. Reprocess the food within 24 hours, or simply freeze them.