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.
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
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?
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