Why Should I Consider Canning My Own Food?
Here's the short answer to the question posted above: Getting started with home canning is simple and can be a great skill to learn. It's very practical for quite a few reasons:
- It is economical, especially if you have access to large quantities of fresh fruits and vegetables. It is a great way to keep fresh foods from going to waste. You can always have a stocked pantry when you can food at home.
- It can also be very healthy. You can eat fresh food all year long when you have it canned. There are no preservatives or chemicals like there are in commercial food. You know exactly what is in your food and where it came from.
Home canning is easy and safe as long as you have a good canner and are careful. Start canning today with this guide and helpful tips.
What Foods Can Be Canned?
Foods that can be canned:
Foods that can't be canned:
- Dairy products
What Is the Shelf Life of Home-Canned Food?
Official canning guides will say that canned food is good for about one year after canning. However, most people eat the food for years or even decades after they first canned it. There have even been canned foods eaten after 100 years.
- Food will turn colors after about six months to a year, but it should be okay if it was sealed properly when canned and no bacteria got into the jar.
- Don't eat from cans that have mold growing in them.
- Canned food lasts longer in cool, dry places and away from sunlight.
How to Use Canned Food
There are oodles of reasons to can food at home.
- Jarred food can be used as unique homemade gifts for Christmas and other special occasions. Jams, jellies, salsa, and soup are especially good for presents. Make decorative labels for the jars to add a special touch.
- Canned food can be sold and marketed. Sell your special chili or vegetable soup, or other food for extra cash.
- Jars of food are also great for fundraisers. Sell jam to go with the baked goodies at baked sales.
- Store them for an extra food supply. You will always have food in the house in case of snowstorms and emergencies.
- Cans of food are great for college kids and people who need food that can just be heated up.
- Home canned food can be healthier and less expensive than store-bought cans.
- A canner/pressure cooker
- Mason jars
- Jar lifter (optional)
- Labels (optional)
A Note About Supplies
Canning can be an economical way to store food, but you do have to purchase the supplies to get started. If you'd like to try this but aren't sure you're interested enough to invest in a canner, borrow one from a friend. Can a few things to see if you like it and if it is going to be a viable appliance for you. Then, purchase your own if you think you will can often. Canners can also be bought used—just make sure they seal properly and aren't rusted.
Mason jars can usually be found in department stores. They can be reused again and again, so you only have the initial investment unless you need more jars or yours get damaged. The bands for the lids can also be reused.
You can buy used jars. Check eBay, Craigslist, and yard sales. The main thing to be careful of when buying used canning supplies is to check the condition of the items. You don't want rusty bands or broken or cracked jars.
Most canning experts don't recommend reusing lids (flats) because they become dented and won't have an airtight seal the second use.
Other supplies like jar lifters are very handy and make the process easier, but they aren't necessary.
The basic procedure for canning food is actually easier than you would think. The essential steps are the following:
- Prepare the food to go into the jars.
- Clean and sanitize the canning supplies.
- Add the food to the jars.
- Cook them in the canner under pressure or boil them in a water bath (high-acid foods)
- Allow the jars to cool, and you're done.
This will have some variation depending on what you are canning and your specific canner. Be sure to read the instruction manual for your canner. There are tons of variations on canning instructions. People have passed on their canning knowledge from generation to generation. Find a canning recipe that works for you and the food you are canning. Most canners come with a recipe guide, also. See the step-by-step instructions below!
1. Sanitize the Supplies
Thoroughly wash the canner and all of your canning equipment. Boil the lids (flats) and the bands in a pot of water on the stove for about 10 minutes to sterilize them.
2. Prepare the Food
Wash the fruit/veggies several times to make sure they are clean. Prepare the fruit, vegetable, or whatever you are canning.
- Break the beans
- Remove stems
- Cut the fruit
3. Add the Food
At this point, the instructions will vary depending on what you are canning and what recipe you are going to follow. Some people boil the food for a few minutes before filling the jars. Other people add it cold (this is called cold packing).
Fill the jars with the food, leaving a couple of inches of space from the top. Don't pack the food too tightly, or else it won't heat properly.
4. Pour in Water
Pour water into the jar up to about the same point where the food is. An inch or inch and a half of the header room is good.
5. Remove Trapped Air
Remove the trapped air by moving the food with a utensil.
6. Add Hot Water
Add about three inches of hot water to the canner. Make sure you have a rack in the bottom of the canner, so the jars aren't sitting directly on the bottom.
- Check your instruction manual for your canner's specific directions.
7. Place on the Lid
Put the lid on the canner and seal the lid, making sure it is secure.
8. Seal With the Band
Screw the bands on the jars to seal the contents inside.
9. Place the Jars in the Canner
Carefully place the jars in the cooker.
10. Seal the Cooker
Place the lid on the pressure cooker and make sure it seals correctly.
11. Heat the Cooker
Move the canner to the stove and put it on high heat (or whatever your recipe calls for).
12. Wait for Steam
Let it cook until steam starts escaping from the valve in a continuous stream for about 10 minutes. Then, add the weights that add pressure to the canner by trapping the steam from the valve. When the weights (jiggers) start rattling, you let them cook for the specified amount of time.
13. Let It Work
When it's done, turn off the heat, remove the cooker from the eye, and let it cool down and completely vent before touching it (about 45 minutes). Carefully remove the weights and let any more steam escape for another 10 minutes. Open the lid away from you.
14. Lift the Jars
Lift the jars out of the cooker and sit them in a safe place to cool for about 8-10 hours.
15. You're Done!
Check the lids to make sure the jars have sealed properly. Your jars of home canned food are ready to go!
A Note of Caution
Many people are afraid to can their own food because they hear horror stories of pressure cookers exploding. You don't have to be scared—just cautious. Most modern canners have built-in safety features that prevent accidents like that. As long as you follow the proper directions for your canner, there is little cause for worry.
Have More Canning Questions?
- Canning FAQs
Answers to frequently asked canning questions from the National Center for Home Food Preservation.
- Guide to Proper Canning
Ways to make sure your jars don't spoil, tips for proper canning, and extending the life of your canned food.
- How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home
Canning tips and directions. Recipes for canning just about everything.
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.