With food and fuel prices squeezing the wallet, many folks are finding value and enjoyment in growing their own fresh produce. Even beginning gardeners are finding themselves with more food than their family can eat. What do you do with the overflowing bounty? While freezing is a popular option, it’s canning that’s coming back into vogue. It’s not hard to do, but it does take some time and know-how. Let’s take a look at the tools and equipment necessary to safely and efficiently get you started on preserving your garden harvest.
Home-canned preserves must be processed in a pressure cooker for sufficient time to kill any bacteria they contain.
Photo Credit: ©2002 Dolezal Publishing/Image Point
The boiling-water canner is less sophisticated than the pressure canner, but it’s ideal for canning acid foods. The rack holds the jars off the bottom of the pot so all the jars are equally heated by the boiling water.
Photo Credit: Megan Bame
These are the two types of pressure canners: The weighted-gauge canner (left) and the counterweight model. Both have locking lids and will hold 7 quart jars.
Photo Credit: Megan Bame
The pressure in a weighted-gauge canner is dependent on how the weighted gauge is placed on the vent port. The current position indicates that when the weight starts to jiggle, the canner will have reached 10 pounds of pressure per square inch.
Photo Credit: Megan Bame
Quart and pint jars are the most common for home canning. The orange rim around the lid is the gasket compound that seals the jars, while the screw band holds the lid in place until it seals.
Photo Credit: Megan Bame
The jar funnel, ladle and jar lifter were a few of the canning accessories passed down from my grandmother to me.
Photo Credit: Megan Bame
First and foremost is the canner: a large stove top, lidded kettle designed for heat processing foods in glass jars. Canners typically hold 7 quart jars or 8-9 pint jars. Most canners include a wire jar rack that allows you to easily lower and lift the jars in and out of the canner. There are two types: boiling-water canners and pressure canners.
The boiling-water canner is suitable for acid foods like tomatoes and fruits, or acidified foods like pickles and salsa. (Low-acid foods shouldn’t be processed in a boiling-water canner.) Boiling-water canners should be deep enough so that at least 1 inch of boiling water will be over the tops of the jars during processing. If the water evaporates during processing, additional boiling water should be added to keep the water level above the tops of the jars. Boiling-water canners may have a flat or ridged bottom. (On electric stove tops, use only a flat-bottomed canner, and make sure the canner is no more than 4 inches wider than the element used for heating to ensure uniform processing.)
The pressure canner is used to process low-acid foods, as well as acid ones. Only 2-3 inches of water is used in a pressure canner since pure steam, free from air, is the means for achieving the higher temperature under pressure. The lid of a pressure canner is locked into place, and the water begins to heat. As steam is generated, it should be allowed to escape through the vent port on the lid for 10 minutes before pressurizing the canner. There are two types of pressure canners based on how they’re pressurized: counterweight or weighted gauge.
- The counterweight gauge simply closes the vent port, and the pressure begins to build since the steam can’t escape. Once the pressure reaches the desired psi (pounds per square inch), the temperature of the stove top element must be adjusted to maintain the correct pressure for the required processing time.
- The weighted gauge models require placing that weighted gauge over the vent port according to the desired pressure. The final pressure is dependent on the positioning of the weight. The holes in the weight exhaust a little steam as it rocks or jiggles during processing. The jiggling sound produced by the weight indicates that it’s maintaining the appropriate pressure.
Once your canner has processed the food at the appropriate pressure for the required time, you can turn off the heat and allow it to completely depressurize. Do not remove the lid until the pressure gauge reads 0 psi, or the vent lock piston (popped out when pressurized) drops to the normal position.
Jars and lids are the other primary pieces of equipment required for home canning. Glass Mason-type jars are the standard canning container. They’re available in regular or wide-mouthed versions, with both options threaded for a screw-on lid. Pint and quart are the standard sizes, though others are available. They can be reused many times – broken jars are a rare occurrence with true canning jars.
Two-piece, self-sealing lids are the standard recommendation for home canning. The first piece is a flat lid, which is rimmed with a gasket compound that will ultimately form an airtight seal on the jar after processing. The second piece is a screw-on band that holds the lid in place. The band only needs to be screwed on finger-tight – there’s no need to tighten after processing – and it can be washed and reused.
Canning accessories may not be necessary for your canning success, but they’re really nice to have because they make the job easier. A jar funnel tops my list of extras. It helps you pack the jars by giving you a slightly wider opening to direct the contents through. A ladle to pour boiling water, pickling solution or hot-packed jar contents is another handy accessory. A jar lifter means you don’t have to use towels or oven mitts to lift hot jars from the canner. Similarly, a magnetic lid lifter easily picks up and separates heated lids when they’re needed. The bubble remover is a plastic wand that can be inserted and rotated around the edge of the jar to remove bubbles before processing – or a narrow plastic spatula could accomplish the same task.
Because canning equipment is somewhat specialized, as well as an investment, you might feel a bit intimidated by it all. But if you’ve got an overflowing bounty of produce from your garden, home canning can really save you on your winter grocery bills. So don’t be overwhelmed – be excited! Canning is fun and rewarding – and a wonderful way to eat from your tenderly cared-for garden year-round.
