10 Best Home Canning Tips for Beginners

1. Before you begin, always inspect the edges of the jar mouths for nicks or scratches. Imperfections in the edges could make sealing impossible. Even check new jars.

2. Always use new lids. Jars and bands may be re-used as long as they are in good condition.

3. Follow canning guidelines from recipes using modern methods. Don’t compromise, substitute, or declare something good enough. Follow the directions and your food will be safe and good.

4. Always wipe completely clean the jar mouth edges before applying the lid. Particles of food on the jar mouth could interfere with sealing.

5. Select high quality produce. You can cut out small blemishes if necessary, but don’t use overly damaged foods.

6. If you know someone who is an experienced home canner, ask to help with a project. Learning from a mentor is always a good idea.

7. Allow jars to cool undisturbed for 12 to 24 hours after removing them from the water bath or pressure canner. Even if you hear the tops snap down and seal, the seal is still fragile while warm, so let them cool before moving them to a cupboard.

8. Make sure you submerge jars when using a boiling water bath. The boiling water above the jars ensures that all of the food is being cooked at a consistent temperature.

9. Make sure that jars in canner are not touching each other or the sides of the canner. Also have a rack in the bottom of the canner so jars don’t touch the bottom. Having that boiling water completing surrounding the jars is important.

10. Don't put too much pressure on yourself in the beginning. Start with some small projects for foods that you like.


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Information provided by Tracy Falbe an experienced home canner and author of:

The Home Canning Guide for Everyone Who Eats

by Tracy Falbe

The Home Canning Guide for Everyone Who EatsPDF Ebook $0.99 Available worldwide

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Preserve the bounty of your garden, support local growers, claim total control over ingredients, increase your food security, and enjoy great tasting foods that beat the pants off of anything from a factory.

All of this is possible with home canning, and you are absolutely capable of mastering this easy-to-learn and affordable food preservation method.

Once the commonplace domestic art of most households, home canning faded for a while but is again attracting a new generation of enthusiasts. This short guide quickly presents everything you need to know to safely preserve delicious foods like jams, fruits, relishes, pickles, soups, and most importantly tomatoes. Nothing at the store tastes as good as homemade tomato sauce preserved from tomatoes the day they were picked at the perfect peak of ripeness.

Stop wondering if you could can food in your home kitchen and start doing it. This guide is written from the direct experience of the author who uses both the boiling water bath and pressure canning methods to preserve a variety of foods.

This guide specifically addresses how to use a boiling water bath and a pressure canner. You will also learn how to easily decide which one you should use for any specific food. The principles of safety and how to prevent food spoilage are explained. A selection of recipes for popular foods is also included with a detailed emphasis on ways to preserve tomatoes and applesauce. Advice on ways to find affordable fresh local produce is also offered. If you are interested in affordably improving the quality of the food you eat, supporting local food, and expanding the productivity of your home garden, then you definitely need to learn home canning.

Enjoy this easy to understand guide as a printable PDF ebook. You can print out 1 page or all of them. The PDF can also be viewed on most ebook readers, tablets, and computers.

This home canning guide is 35 pages and presents 11 recipes and quick to read, easy to follow directions for using canning equipment.

PDF Ebook $0.99 Available worldwide

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