How To Can Food! If I Can, You Can…

By Dani Walker

How To Can Food – Simple Steps To Canning Success

how to can food


Let The Canning Commence! I’m always busy but 6 years ago I decided enough was enough…I was going to learn how to can food! My mom has been canning forever and I cherrish the time canning in the kitchen with her!

After my first time canning, I was hooked.  It’s not as difficult as I thought and it’s so rewarding.  With the rising cost of food and the fact that most has no nutrition, it really makes me feel good to know how to can food. Plus I know what I’m going to be cooking and eating all Winter – YUM!!! So here is how my Mom keeps canning simple and how I can the absolute best tomato/veggy blend to add to soups, sauces, etc.

How To Can Food: Canned 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 the dishwasher and turn on rinse to heat jars.

Step 4: fill medium size sauce pan with water, place all jar lids and tops in a 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 the canning pot using a canning jar lifter and place on a 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! There is so much more to know about how to can food and I like to keep it simple and less time-consuming. What are some canning tips you can share on how to can food?

About the Author

Sassy, classy and kick a$$y Marketing Muse with a passion for living life well. Author/Creator: Education Beats Medication Wellness Series & My Money My Vote Ambassador. I help solopreneurs build their online brand with less stress & more success.

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