Canning your own garden produce or farmers market produce can be rewarding and a great way to save your food for later use. But if you are new to canning, it is important to start by getting educated and learn how to can safely.
For canning fruits, pickles, jams, jellies and most tomato products, a water bath canner or large stock pot with a lid and rack is needed. Water bath canners have fitted lids and removable perforated or shaped-wire racks. The canner must be deep enough that at least 1 to 2 inches of briskly boiling water covers the tops of jars during processing.
For canning plain vegetables, some tomato products and meats, a pressure canner is needed. Today’s pressure canner may have a weighted gauge or dial gauge, for indicating and regulating the pressure.
With any of these, always read the manufacturer’s instructions before canning any food. Also, be aware that some canners cannot be used on glass stovetops. Learn more about water bath canning and pressure canning, and much more at Preserve it Fresh, Preserve it Safe.
