How To Can Food! If I Can You Can…Simple Steps To Canning Success

By Dani Walker

how to can

How To Can Food With Simplicity:

how to can

Let The Canning Commence!

FYI – It is sad for me to admit that I just learned how to can food last year!  I was 38 and every year my Mom cans, I’m always busy…until last year when I decided enough was enough and I was going to learn how to can food!

After my first time canning, I was hooked.  It’s not as difficult as I thought and it’s so rewarding and fun.  Plus I know what I’m going to be cooking and eating all Winter – YUM!!!

So here is how my Mom cans food and how I learned how to can food.  You are going to love it because it is simple.

How To Can Tomatoes & Veggies:

Step 1: Fill large canning pan about 1/2 to 2/3rd full of water and place on high heat to boil.  Once boils let simmer to remain hot.

Step 2: prepare & roast all veggies to be canned – we use all veggies from garden: tomatoes, onions, zucchini, peppers

  • wash and chop all veggies in large 1×1″ squares, slice onions and place all in large bowl – makes about 40 lbs of chopped veggies
  • add 1 TSP spike or 1 TSP sea salt – stir
  • place in large roasting pan and put in oven on 350 for 45 minutes to 1 hour or until juice is boiling and top layer of veggies are roasted brown/black. (roasting veggies brings our juices so you do not need a salt or sugar brine to can)
  • While roasting veggies proceed to step 3…

Step 3: put all ker jars (we use quart size) in dishwasher and turn on rinse to heat jars.

Step 4: fill medium size sauce pan with water, place all jar lids and tops in saucepan and put on medium heat.  Keep on low once water begins to boil to keep lids and tops hot.

Step 5:  Once veggies are roasted remove from oven and stir.  Remove one ker jar at a time from dishwasher (keeping hot). Using a canning funnel fill the jar to the bottom of rim leaving enough room for expansion.  Tighten top with lid on jar and continue until you have enough jars filled to fill canning pot.

Step 6:  Place jars in canning pot, be sure water completely covers them when submerged (you can add water if needed) put lid on pot and put remaining veggies back in oven on 200.  Turn up heat just to boil.  Once the water is boiling again, turn heat to simmer and start you timer for 25 minutes.

*NOTE: The most important thing to remember during the canning process is that everything remains HOT – the lids, jars, water, veggies.

Step 7: After 25 minutes your canning is complete!  Remove the jars from canning pot using a canning jar lifter and place on towel covered countertop to cool.  *Once cooled you should hear each jar pop meaning it is now sealed 🙂

Repeat steps 5 & 6 until all roasted veggies are canned.

If any of your lids do not seal, be sure to refrigerate and enjoy within 36-48 hours!

What are some canning tips you can share on how to can food?

 

 

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About the Author

Sassy, classy and kick a$$y Marketing Muse with a passion for living life well. I help solopreneurs build they online brand with grace and ease. My book on wellness proves that Education Beats Medication Click Here for a sneak peek. Stay tuned and connect if you're ready to start living your bliss online & off!

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