How to can food in 10 easy steps; plus a delicious beginners recipe
Canning may seem daunting and difficult, reserved only for the home cook with years of experience. Or maybe you feel that only someone with acres of land and vegetable gardens can enjoy canning.
Friend, today I want to assure you that this is not the case.
Canning food is a magical process and experience that even novice cooks can easily master by following a few basic principles. And that counts for everyone, no matter where you live, even in the city!
Over the years, I’ve found that one of the best ways to do it, is to simply follow all the steps every time I can food.
This way, I ensure I don’t skip any steps, and the recipe is delicious and canned perfectly every single time.
Learn how to can food in 10 easy steps, so you can become the master canner you always wanted to be! Even complete beginners will soon be expert canners!
At the end of this post, there’s also a delicious basil garlic tomato sauce recipe, which is perfect for someone who is just starting to learn.
It’s simple and yummy, and I hope it will inspire you to can over and over again.
This post is sponsored by the makers of Ball® home canning products
It may come as no surprise that I enjoy canning and preserving food! I love being able to take fresh, seasonal produce from our garden, make something with it, and enjoy it later, out of season. This is one of the greatest joys of canning!
That moment when you want to make your grandma's secret tomato sauce, but you don't currently have fresh tomatoes on hand. And then, lightbulb moment, you remember your stash of canned tomato sauce! Or when you are craving something salty, and you have pickled dill cucumbers to go. It is so convenient!
And I want you to experience these little joys too! Below, I share the exact steps for how to can food safely.
This POST explains exactly what water bath canning is and when to use it.
How to can food in 10 easy steps
Water bath canning may seem like a difficult task best left to the experts, but I assure you it's easier than it sounds!
Anyone can make these delicious pickled foods, jams, and so much more in the comfort of their home. You only need some basic tools and follow the exact steps.
Here is an easy step-by-step printable you can download to quickly refer to when needed: How to can food in 10 steps
You will need:
Water bath canner or a deep stock/ pasta pot. It should be deep enough to have 2 - 3 inches of space above the jars to leave room for the boiling water.
Canning rack, trivet, or DIY rack you made from extra bands that will prevent the jars from touching the bottom of the canning pot. Padding at the bottom will minimize rattling and possible shatter of your jars and allow for even heat circulation.
Glass jars, lids, bands, and your contents ready to go into them.
I also recommend a jar lifter to avoid getting burned.
Home canning funnel, bubble remover, and headspace tool.
Wooden cutting board or towels to place the jars on.
Step 1
Inspect the jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims, or sharp edges may prevent sealing or cause jar breakage. Wash and rinse all your glass jars, bands, and lids to ensure they're free from dust and any particles.
Step 2
The Ball® home canning jars should be preheated before filling and processing. This will prevent your jars from cracking due to sudden thermal shock.
Fill your water bath canner with enough water to cover the jars by 1-2 inches and bring to a simmer. Keep your jars in the hot water (not boiling) until you are ready to add the food content.
Step 3
Take out one jar at a time and place it on a towel or wood cutting board, and never directly onto a cold surface or countertop, or you may risk the jar cracking or breaking.
Prepare your recipe and put the food into the jars one at a time. Remember to leave the recommended headspace, according to the approved recipe, between the lip of the container and the surface of the food or brine. This will ensure there’s room for any possible expansion during boiling.
Step 4
Remove any air bubbles with the bubble remover or a rubber spatula by scraping between the jar and the food to release trapped air. Repeat this two to three times.
Step 5
Wipe the rim and threats of the jar using a damp cloth to remove any food residue. Place the lid on and screw the band on until it is fingertip-tight.
Step 6
Using your jar lifter, place the jars upright into the water, onto the padding. Your jars should be covered by 1-2 inches of water, if not, add more water. Repeat steps 3-6 for each jar one at a time before jumping into the processing time!
Step 7
Return the lid to the water bath canner, turn the heat up, and wait until you hear or see the water vigorously boiling (rolling boil). The processing time of a recipe only starts when the water has reached boiling point. Start your timer and boil for the required time according to the recipe.
Step 8
When the processing time is complete, turn off your burner, open the pot's lid, and wait for 5 minutes before taking your jars out. This helps for a better vacuum seal.
Step 9
Carefully remove the jars with the jar lifter. Keep them upright all the time and place your jars on a towel or wooden board to prevent cracking due to temperature differences. Let your jars sit undisturbed for 12 to 24 hours to cool down. Don't tamper with the lid or try to tighten the band, as this may interfere with the sealing process.
Step 10
Inspect your lids, it should not flex up and down when the center is pressed. Wipe down your jars and lids and store them in a cool, dry, and dark place for up to 18 months.
It’s as easy as that, friend! Now you know how to can food!
Still unsure about this whole canning thing and process?
Do you still have canning fears and questions?
Want to learn all there is on how to can food and become a canning expert?
Then you might want to get my CANNING COURSE in partnership with Ball® home canning!
canning course
Whether you are a total newbie (we have all been there!) or would like to improve your canning skills, this canning course is IT!
After this course, canning will feel like a breeze, and you will be an expert canner, making delicious canning recipes for many years to come.
You will learn everything you need to know about how to can food effectively and safely at home, overcoming any fears or doubts you may have.
THE COURSE INCLUDES:
*A total of 25 informative, interactive videos taking you from start to finish,
covering everything there is to know about canning.
*The do's and don'ts of canning.
*Your most common canning questions answered and fears addressed.
*The best practices and tips for perfect canning.
*Five of my favorite delicious canning recipes that are great for beginners.
*An e-book with over 30 pages of information and recipes to guide you through the course.
The course is included in our HOMEGROWN membership platform.
By signing up, you'll have access to the canning course plus our gardening course,
how to raise chickens course, and many more!
For a small fee of $5.99/month or $49 for the year, you have years of experience, trial and error, and knowledge right at your fingertips.
beginners tomato, basil & garlic sauce RECIPE
Makes about 7 (16 oz) pints or 3 (32 oz) quarts
The name says it all. Combine tomatoes, basil and garlic for a sauce you can serve any time.
You will need
20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil
¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
7 (16 oz) pint glass preserving jars with lids and bands or 3 (32 oz) quart glass preserving jars
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Directions
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
Combine tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking. ( about 20 min)
Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar; Add 1/2 tsp.Ball® Citric Acid or 2 Tbsp. bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.
I made a FREE printable for you for this recipe! You don’t even need to have label paper. Simply print on regular paper, cut out to the size of your lid, place over lid and secure with band! YAY! Makes a perfect summer gift for someone.
CLICK HERE to download it!
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I hope this post has helped you understand the canning steps and know that you can do it!! There are so many delicious recipes that can be enjoyed all year long thanks to canning.
For more recipes see below!
Much Love,
Annette
Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed are my own.