The Basics of Home Canning and Preserving Fruits and Vegetables, According to an Expert
Get your beginner's guide to preserving a harvest of fruits and vegetables.
Each summer, we seem to run into the same problem (if you can call it that)—an overabundance of seasonal produce. So many tempting fruits and vegetables are in season at this time of the year, and it can be hard to get through everything before it goes bad, especially if you have a vegetable garden or are tempted to over-purchase at the farmers' market. Whether it's a bounty of green beans, vine-ripened tomatoes, or sweet berries, canning and preserving food is the perfect way to lengthen the shelf life of peak-season produce. You only need a little time, a handful of tools, and a cool, dry place to store the canned goods.
Our simple guide will teach you how to properly can and preserve your favorite ingredients so that you can set yourself up for success and enjoy them all year long; not to mention you'll be saving money and combatting food waste, one jar of home canned tomatoes at a time. Your future self will thank you.
Related: Want to Try Canning? Here's How to Sterilize and Seal Jars the Right Way
Christopher Testani
Home Canning and Preserving 101
Canning is a safe and economical way to preserve your favorite foods and enjoy their flavors all year long. With a little forward thinking, you can enjoy ripe summer fruits and vegetables even in the dead of winter. You need some basic kitchen equipment like glass jars, a saucepot, and tongs to get started.
Equipment Needed for Home Canning
Stephen Galucki, the product development manager of fresh preserving at Newell Brands, which makes Ball® mason jars, shares the tools needed for safe canning.
Boiling water bath (a deep pot with a lid and rack) or pressure canner: Depending on which canning method you're using, you'll need one of these types of water baths.
Glass jars with lids and bands: Galucki recommends checking these for nicks, cracks, and uneven edges, as any imperfections can prevent the jars from sealing properly. He also recommends starting with new lids, since they can warp significantly in the heating process.
Jar lifter or tongs: Specialty jar lifters can be purchased, but tongs will get the job done too.
Utensils: Prepare a spatula, ladle, and knife before you're ready to get started.
Funnel: This will help you transfer the food to the jars with ease.
Bubble remover: This helps remove any trapped air from the jars, which can cause the food to spoil more quickly.
Headspace tool: Depending on what you're going to can, you'll need to leave some room at the top. This allows for some expansion to occur when the jars are heated.
Meet Our Expert
Stephen Galucki works in canning research and development as the product development manager of fresh preserving at Newell Brands, which makes Ball® mason jars—the brand many of us turn to when we can at home.
Related: Exactly What You Need for Canning Summer Produce So It's at Peak Perfection All Year Long
The Best Foods to Can
YinYang / GETTY IMAGES
Galucki recommends starting with a tried-and-true recipe from a reputable source. It's also important to know which canning method is best for each ingredient—foods with higher acid content work well with water bath canning, while lower acid foods need the higher temperature achieved with pressure cooking. If a type of food you're interested in preserving is not available in a tested recipe, there may be safety reasons that make it difficult to can. The following produce is safe and easy to can for future use.
Fruits: apples, blackberries, blueberries, cherries, cranberries, peaches, pears, plums, raspberries, and strawberries
Vegetables: asparagus, beans, cabbage, carrots, cucumbers, mushrooms, radishes, tomatoes, winter squash, and zucchini
Canning Methods
According to Galucki, there are two main methods for canning food: water bath canning and pressure canning. Each technique starts the same way. Begin by sterilizing the jars—submerge them in enough water to cover them by at least one inch. Keep them at a simmer (180 degrees Fahrenheit) until you're ready to use them. The lids and bands can stay at room temperature while the jars sterilize. In addition, both methods use most of the same tools, but some ingredients work better with certain preservation methods. Follow the instructions below to ensure safe and effective canning.
Water Bath Canning
Water bath canning is ideal for high-acid foods like tomatoes, jams and jellies, pickles and relishes, chutneys, pie fillings, vinegars, and condiments.
Prepare the recipe you want to preserve.
Using the jar lifter or tongs, lift one sterilized jar from the simmering water. Use the funnel to fill the jars with food, measuring the recommended headspace stated in the recipe.
Use the bubble remover to get rid of any trapped bubbles in the food.
Using a clean, damp cloth, remove any food residue from the rim of the jar. Place the lid and band on the jar and place in the water bath canner.
Repeat steps 2 through 4 with the remaining jars and food.
Place the lid on the water bath and bring the water to a boil. Process for the time noted in the recipe.
Remove from the heat and remove the lid. Let the jars rest in the canner for five minutes.
Transfer the jars to a clean dish towel, leaving some space between the jars. Let stand at room temperature for 12 to 24 hours.
At this point, your jars should be properly sealed with no flex when pressed in the center. If any jars haven't sealed within 24 hours, place them in the refrigerator to use within a few days.
Pressure Canning
Pressure canning is required for low-acid foods like meats, poultry, seafood, and most vegetables (with the exception of tomatoes). It is the only canning process that reaches the high temperature (240 degrees) needed to safely preserve foods that are lower in acidity levels.
Prepare the recipe you want to preserve.
Bring 2 to 3 inches of water to a simmer in a pressure canner.
Using the jar lifter or tongs, lift one sterilized jar from the simmering water. Use the funnel to fill the jars with food, measuring the recommended headspace stated in the recipe.
Use the bubble remover to get rid of any trapped bubbles in the food.
Using a clean, damp cloth, remove any food residue from the rim of the jar. Place the lid and band on the jar and place in the pressure canner.
Repeat steps 3 through 5 with the remaining jars and food.
Lock the pressure canner lid in place, leaving the vent pipe open. Adjust the heat to medium-high and allow steam to escape through the vent pipe until it forms a steady stream. Once a constant flow has been achieved, set a timer for 10 minutes. Place the canner's pressure weight on the vent and monitor and adjust the heat as needed to achieve the recommended pressure. Maintain the recommended pressure for the time indicated in the recipe.
Turn off the heat and let the canner stand, undisturbed, until the pressure returns to 0. Wait another 10 minutes, then remove the weight and unlock the lid (tilt it away from yourself to avoid steam!). Let the jars cool for 10 minutes.
Transfer the jars to a clean dish towel, leaving some space between the jars. Let stand at room temperature for 12 to 24 hours.
Tips
Once you're done with the canning equipment, clean the jars and lids and store your canned goods in a cool, dry, dark place.
Storing Home Canned Foods
When properly sealed, most home canned foods will last up to 12 months in a cool, dry, and dark place. After that, the quality and nutritional value of the food can begin to deteriorate.
If you want your preserved foods to last even longer, Galucki recommends freezing them. Just be sure to use a freezer-safe jar. This chart from Ball is a good reference tool when deciding which jar to choose.
Galucki notes that signs of spoilage in home canned foods include mold, cloudiness, seepage, sliminess, and disagreeable odors.
Read the original article on Martha Stewart.
