One of the other requests I got this spring for kitchen tips was a canning how to. While I would love to make a full video on the subject, I’ve got a bit much on my plate at the moment. (and let’s be honest here, my kitchen is a disaster more days than not!) Never fear, the basics are just that, basic, so here’s my no-fear, super-easy, first-time canning guide:
Get yourself a Ball Blue Book -- it’s the definitive guide for canning methods and processing times. You don’t have to follow the recipes exactly, once you have some more experience, but the times are law!
Run your jars, lids, and rings through the dishwasher, if you have one. There, sterilization is done and dusted! You’re welcome!
Pull the hot jars out and fill them with your concoction, leaving the prescribed headspace at the top of the jar.
Wipe the rims with a clean damp cloth, place lids and tighten down rings.
Process as instructed for the prescribed length of time. Boiling water bath needs to cover the jars; in a pressure canner you just need a few inches of water in the bottom. I’ve tried canning in my instant pot, and it seems to have worked, but I’m not ready to weigh in on whether it’s a good idea or not.
When the time is up, or the pressure releases, remove the jars and let them cool on a towel. Store them in a cool, dark place. Labels are a good idea, especially with dates on them.
I just loaded up my pressure canner with bone broth jars, which is about all I am canning at present. For a first foray, I recommend a basic jam recipe -- they’re pretty tough to screw up!
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