October 12, 2020
By Glenn Ubertino - M# 1234
Thanks to COVID, 2020 has been a big year for lawn and garden stores everywhere. Gardening and homesteading in general have seen a resurgence this past summer and the fall will not be any different. This harvest season, instead of visiting apple orchards and pumpkin patches, many people will be spending time harvesting their own bounties. With so many people looking to preserve the fruits of their labors, canning supplies are already becoming hard to come by. When you do manage to get your hands on a set of jars, it’s important to know how to use them properly. Food that is improperly preserved can be breeding grounds for bacteria like E. coli.
There are two different methods for canning food: water bath canning and pressure canning. Water bath canning is the easier of the two, but the selection of foods you can preserve this way is limited to acidic foods like tomatoes, pickles, jams and jellies. The pressure canning method can be used with a much wider selection of foods but requires a little more skill and some specialized equipment. Today, we are just going to cover water bath canning.
The Equipment:
There is no need for fancy canning equipment for water bath canning. In fact, you probably have everything you need in your own kitchen. If you are missing anything, click on an item in the list to follow the link to our catalog. To get started, you will need:
Need more than one? This nine-piece starter kit has everything you need.
The Process:
You have your equipment. You have the absolute best selections from your garden. Now what?
Canned foods have a long shelf life. You can store your canned goods for up to six months. They make excellent holiday gifts! Enjoy!