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[caption id="attachment_33003" align="aligncenter" width="374"]
Ideal for beginning or experienced home canners--The Ball Blue Book has the best and most up-to-date home food preserving information. Available at Lehmans.com or Lehman's in Kidron, Ohio.[/caption]
When folks new to canning start out, one of biggest questions asked is this one: which kind of canner should I use? And the answer most often heard is this one: "Well, it depends. What are you canning?"
As frustrating as that might be, that fuzzy answer isn't out of line.
It really is important to know what you'll be canning. Depending on the acidity level of the food, different processes and methods are used.
One great resource to start with is the USDA Complete Guide To Home Canning, available through the National Center For Home Food Preservation. Availble in PDF format, or ordered as a booklet, the guide has exhaustive directions for processing nearly everything, including meats, seafood, vegetables, pickles, jams and jellies. Instructions for water bath and pressure canners, as appropriate, are noted in each section.
For the beginning canner, a more user-friendly resource that includes recipes and similar, super-safe directions for canning most popular garden produce is the Ball Blue Book, trusted by home canners since 1909.
[caption id="attachment_11507" align="alignright" width="385"]
Our Beginner's Home Canning Kit includes a non-reactive enamelware pot and a copy of The Ball Blue Book. Click the photo to see more at Lehmans.com. Also available at Lehman's in Kidron, Ohio.[/caption]
Why Water Bath? Best for High-Acid Foods
Water bath canning is often the first type of home food preservation used. It's simple to manage, there's not a lot of equipment required, and it's fairly versatile. If you're going to start canning, it's a good place to start. Canning starter sets, like this one from Lehman's, are handy, and a good investment. (Plus, the big pot is ideal for
[caption id="attachment_23934" align="alignright" width="396"]
Find jars, lids, bands, tools, books, canners - EVERYTHING you need to start canning except the food - at Lehmans.com.[/caption]
large batches of soups or chilis when you aren't canning.)
Most folks use a water bath for jams, jellies and, at the end of the gardening season, dealing with the overabundant tomato. Using a water bath and hot-pack canning method when putting these up is both safe and efficient. Foods commonly preserved via water bath canning include:
Our high-quality, American-made pressure canners are available in 5 sizes at Lehmans.com and our store in Kidron, Ohio.[/caption]
required temperature of 240°. Each type of food must be processed for different lengths of time, so follow recipe directions carefully, and be sure jars are sealed. Improperly processed foods can be contaminated with botulism, and consuming contaminated foods can lead to illness and death.
Use a pressure canner to preserve low-acid foods:
Ideal for beginning or experienced home canners--The Ball Blue Book has the best and most up-to-date home food preserving information. Available at Lehmans.com or Lehman's in Kidron, Ohio.[/caption]
When folks new to canning start out, one of biggest questions asked is this one: which kind of canner should I use? And the answer most often heard is this one: "Well, it depends. What are you canning?"
As frustrating as that might be, that fuzzy answer isn't out of line.
It really is important to know what you'll be canning. Depending on the acidity level of the food, different processes and methods are used.
One great resource to start with is the USDA Complete Guide To Home Canning, available through the National Center For Home Food Preservation. Availble in PDF format, or ordered as a booklet, the guide has exhaustive directions for processing nearly everything, including meats, seafood, vegetables, pickles, jams and jellies. Instructions for water bath and pressure canners, as appropriate, are noted in each section.
For the beginning canner, a more user-friendly resource that includes recipes and similar, super-safe directions for canning most popular garden produce is the Ball Blue Book, trusted by home canners since 1909.
[caption id="attachment_11507" align="alignright" width="385"] Our Beginner's Home Canning Kit includes a non-reactive enamelware pot and a copy of The Ball Blue Book. Click the photo to see more at Lehmans.com. Also available at Lehman's in Kidron, Ohio.[/caption]
Why Water Bath? Best for High-Acid Foods
Water bath canning is often the first type of home food preservation used. It's simple to manage, there's not a lot of equipment required, and it's fairly versatile. If you're going to start canning, it's a good place to start. Canning starter sets, like this one from Lehman's, are handy, and a good investment. (Plus, the big pot is ideal for
[caption id="attachment_23934" align="alignright" width="396"] Find jars, lids, bands, tools, books, canners - EVERYTHING you need to start canning except the food - at Lehmans.com.[/caption]
large batches of soups or chilis when you aren't canning.)
Most folks use a water bath for jams, jellies and, at the end of the gardening season, dealing with the overabundant tomato. Using a water bath and hot-pack canning method when putting these up is both safe and efficient. Foods commonly preserved via water bath canning include:
- tomatoes
- pickles
- fruit (whole, sectioned or as jellies/jams)
- relishes
Our high-quality, American-made pressure canners are available in 5 sizes at Lehmans.com and our store in Kidron, Ohio.[/caption]
required temperature of 240°. Each type of food must be processed for different lengths of time, so follow recipe directions carefully, and be sure jars are sealed. Improperly processed foods can be contaminated with botulism, and consuming contaminated foods can lead to illness and death.
Use a pressure canner to preserve low-acid foods:
- meats (chicken, beef, etc.)
- vegetables (Why not tomatoes? Tomatoes are a fruit, and high-acid.)
- seafood
- soups/stews, one jar meals (low and high acid foods may be combined)
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