Canning and Preserving at Home

Master the Art of Canning and Preserving

Food Using Jars
Introduction
I want to thank you and congratulate you for downloading the book, “ Canning and
Preserving at Home: Master the Art of Canningand Preserving Food Using Jars ” .
This book contains proven steps and strategies on how to process and can food items
yourself.
After reading this book you will have a great understanding on how to properly and
successfully can. Each method of canning will be discussed in the book. Not only will
get a detail step-by-step guide on how to use a Water bath canner and a Pressure
canner, at the end of the book is an added bonus of free resources.
Thanks again for downloading this book, I hope you enjoy it!
 Copyright 2014 by Charlie Morgan. All rights reserved.
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 Table of Content
Canning and Preserving at Home
Master the Art of Canning and Preserving Food Using Jars
Introduction
Canning and Preserving: The Topic of This Book
What is Canning?
The Benefits of Canning
Old School Farming
Long-Shelf Life
Convenience
Save Money
The Cons
Tools and Utensils for Canning
Waterbath Canners
Don’t Want to Buy a Water Canner
Pressure Canners
Jars
Jar Lids
Other Utensils to Use
Equipment Not To Use for Canning
Preparing the Jars for Canning
Jar Cleaning and Preparation
Sterilizing the Empty Glass Jars
Jar Packing
Raw packing
Hot Packing
How to Fill the Jar
Overall Canning Process: Water Bath and Pressure Canning
Water Bath Canning Process
Allowing the Jars to Cool
 Finding the Seal
Testing for a Seal
What Do If Your Jar Didn’t Seal
Other Things You Should Know
Where Do I Store the Canned Foods
Canning Shelf-Life
How to Tell If Your Canned Food Has Spoiled
Resources
Canning Process Water and Pressure (Video)
Fruit and Vegetable Canning Recipes (Websites and Video)
Canning Meat And Chicken Recipes (Video and Recipes)
Canning Seafood (Video and Websites)
Conclusion
Canning and Preserving: The Topic of This Book
The general discussion for this book will be about canning and preserving food only
using jars, there are other ways to process canned foods other than jars but that won’t
be discussed in this book. Just in case you are beginner or some who needs a
refresher in the course of the canning I want to start off by giving you the definition of
canning and the added benefits that goes along with it once you are committed to
adding it to your repertoire of cooking and using it to save and preserve your food.
What is Canning?
To make the meaning and definition of canning simple and short to the point, canning
can be described as a method of packaging meats, poultry, fish, vegetables and fruits
in glass jars, and then heating the jar to kill any active bacteria or enzymes. To build
on the canning definition there are two types of canning techniques, which are Water
bath Canning and Pressure Canning.
Raw Packing (Cold Packing) vs. Hot Packing
When you fill the jars with foods that have not been heated or cook or a food that you
have no intentions on cooking after you take it out of the jar is called raw packing,
which is normally used for and fruit and vegetables.
Hot packing refers to boiled or cooked food , and this normally used for jam, jelly, pie
filling, tomato sauce, soups and broths, stews and poultry. Hot packing is great for
removing the additional air bubbles and maintaining the natural color of the food
items.
Water bath Canning
The process of Water bath canning is when you boil your food in water for a specific
amount of time. This process of water canning is what you would want to use for high
acidic foods. The determining factor of what can be considered to be acid food, are
those that have the pH of 4.6 or lower. Basically your main acidic foods that you would
probably use the Waterbath Canning method for would be lemons, tomatoes, fruits,
pickles, relishes, vinegar and some condiments.
The reason why you can use water canning method with acid food is because the acid
is so strong in the food that it blocks and destroys the growth of bacteria, when boiled
to a certain temperature.

Pressure Canning
The other method of canning is Pressure Canning. The technique for this canning
process is heating your canned foods under a high steamed pressure for a certain
amount of time, which of course leads to a much quicker cooking time. Pressure
canning is the opposite of Water bath canning, with this process you only want to
pressure low acidic food such as meats, seafood, vegetables, or any other foods that
has a higher level of pH, and it normally higher than the pH of 4.6.
The reason why you would want to use the pressure method over water canning when
it comes to low acid foods is that the low acid food is not acidic enough to prevent and
destroy the growth of bacteria, which could potentially spoil your food.
In order to kill the bacteria in the low acid foods and prepare it for canning you have to
sterilize the canned food to an extremely high temperature of 240 to 250 degrees, but
I will discuss that later on in this book.
The Benefits of Canning
No matter which method of canning you choose there are plenty of benefits to canning
your foods instead of just throwing them in the Ziploc bag or wrapping it in aluminum
foil and calling it day. Before I discovered this process I was accustomed to leaving my
foods to fend for themselves and had to end up throwing of a lot of it away, which was
a waste of my food and my money.
Old School Farming
Canning is not a new method of preserving food and has been around for many
centuries. Before grocery stores and fast food restaurants when people had to depend
on the harvest of fruits and vegetables they needed to have a method that would
enable their food to survive year round. Around the 1800’s canning was invented to
prevent bacteria and other harmful microorganisms such as yeast, enzymes, and
mold from contaminating the food and causing sickness. Also if you are a gardener
who prefers to grow your own fruits and vegetable then you can use the techniques of
canning to maintain the freshness of your ripe harvest.
Long-Shelf Life
The number one benefit of canning your own food is that it prolongs the shelf life of
the canned food. As mentioned above you not only get to save your money but you
also get to have a pantry full of all your favorite preservatives. It is stated that
homemade canning can have a shelf life of a year and a half according to the USDA;
in comparison to your bought grocery canned goods which normally have a three
month expiration date on it.
Convenience
Since majority of canned food is already cooked you don’t have to take the food out of
the can and boil it or perhaps even bake it, all one would have to do is either prepare
the food by itself or you can add it to a stew or even a salad. This is a great option for
busy people that are always on the go.
Save Money
Whether you make your own produce in a garden or you buy your food items in the
grocery store, canning can you save you money. Canning is especially helpful during
the winter months when certain foods such as some vegetable are out of season. And
the added bonus is that with option of canning you can have any vegetable during any
season.
The Cons
While I would love to say that canning is perfect and it is the way to go unfortunately it
does have its cons. One of the cons and probably the most complained about aspect
of canning is the taste. Some people believe that freshness factor of canning food will
dissipate over time. This could be true depending on how you decide to can that
particular food item.
The second con of canning food is the potential danger of it if you do not know how to
can properly. Botulism (food poisoning) is one of the well know disease that is
associated with canning. Botulism is paralytic sickness that can be fatal if you do not
know what you are doing.
Tools and Utensils for Canning
Now that we know the overview of canning the next thing is to talk about is the proper
equipment you need to use. There is huge misconception that you need a lot of
equipment in order to do this process, but that it is not true. Your general investment
can be anywhere from twenty five dollars to hundred and fifty dollars, which basically
include your pots, pans, jars, and other necessities.
You can find these prepping tools at Amazon, Targets, and any hardware and local
grocery store. You might even already possess most of these items in your arsenal of
cooking ware. Once you make these purchases you will most likely never have to buy
them again. Please make sure read and follow this section carefully to avoid any
unnecessary mistakes that could potentially be dangerous.
Water bath Canners
The water bath canner is a very large pot that normally has capacity size of 20 (or
larger) quarts. It comes with a lid that seals pretty tight in order to keep the pressure
and the temperature high within the can. This particular canner also comes equipped
with a wooden or wire rack.
The purpose of the rack is to keep the boiling water equally distributed around the jars
in order to make sure that all of the jars get processed. The rack allows for the jars to
have their own space within the pot, meaning you don’t have to worry about your jars
touching each other which could lead to breakage within the pot.
Don’t Want to Buy a Water Canner
Now let’s say that you are not interested into buying a fancy water canner or you
already have a pretty large pot, than instead of buying a water canner you can save
yourself some money and just use what you have, or just buy a large pot.
In order to skip buying a water canner you will need any type of large metal pot that
will be deep enough to put jars into the pan while also allowing there to be at least an
inch of boiling water over the top of it. Now there is such thing of having a pot that is
too large. The standard pot for canning should not be four inches wider than your
stove burner. If your pot is too large than certain jars will not get process as equally as
the others.
Next step is replacing the rack; you still need something to acts as a buffer to keep the
jars from bumping into each other and cracking inside the pot. You can use a clean
dish towel to wrap and the jars or you could also place rings inside of the pot to hold
the jars in place.
Pressure Canners
*For review purpose you only use the pressure canning method for low acid foods
such as your meats, poultry, fish, and vegetables.*
A pressure canner is a large pot but the difference between this canner and the water
canner is that the pressure canner is a stainless steel heavy duty pot that is made
strong enough to endure extreme steam and pressure. The lid of this canner comes
with a vent and also a rubber seal to stop any air from seeping into the can and
disrupting the process. A rack is also included with the pressure canner and serves
the same purpose as the rack in the water canner.
One more thing to make note of is that there are two types of pressure canners.
There is one pressure that comes with a dial and there is another that comes with a
weighted a gauge. In my opinion one is not better than the other and they both
provide the same end result.
Jars
There are three parts to a jar; the metal screw band, metal lid, and the jar. The jar is
where you will put the food that you want to process. Some of the types of jars that
can be used to canned food items include Mason jar and Ball jars. You could also use
any type of jar that is threaded and comes with a self-sealing lids. Also these jars
have to have a wide opening approximately about three inches, so that you are able
easily empty and fill it.
Jars can come in many sizes ranging from ½ a pint all the way up to ½ gallon. The
can be reused numerous times until they wear out. You will know that a jar is worn out
if it has any type of chip or fraction within the glass. If the jar is even slightly chipped
than it will disrupt the seal and possibly break in the canner while you are in the
process of canning your food.
Jar Lids
The lid is one of the most important parts when it comes to sealing the jar and keeping
out the air. The jars that are sold in today’s market come with a two piece lid that has
a self-sealing compound that is basically a metal disc and a ring.
Since the lid is small and thin and is easily softened when it is heated, it is a must that
you dispose of the lid once you are done using it. But you metal screw bands/rings
can be reuse numerous times because it’s only job is to hold the lid in place while it’s
being processed.
Other Utensils to Use
Here is a quick reference to other utensils that you will use during your canning
process.
- Jar lifter/ Tongs: Needed to lift the hot jars out of the boiling hot water.
- Funnel: For pouring the food into the jars. And minimizes the mess.
- Lid wand: It magnetically allows you to place the lid on or off the the can.
- Clean cloths: Necessary for cleaning the rim of the jars and other messes.
- Narrow, flat rubber spatula: Used to remove the air bubbles.
Equipment Not To Use for Canning
-Pressure Cooker
- Dishwashers
- Microwave ovens
- Fruit Jars
- Mayonnaise Jars
- Metal Spatula
Preparing the Jars for Canning
It is necessary that you always use a clean sterilized jar before you begin the process
of canning. When you a clean a jar you ensure that the food that is being canned will
have a long shelf-life, while also removing and destroying any bacteria, yeast, or fungi
that might be in the glass jar. The method of sterilizing the jars is quick and easy
should never be skipped over.
Jar Cleaning and Preparation
The first thing you want to do to the jar glass, which is not heated, is simply wash it
with dish detergent using hot water. You have the options of either washing it by hand
or using the dishwasher, either or works just fine. You want to make sure that you
rinse out the dish detergent thoroughly, because any leftover residue might cause
your food items to turn a different color or might affect the taste of it. Let it be noted
that this is a pre-heating method to sterilizing the jars, and does not actually sterilize
the glass jars.
Sterilizing the Empty Glass Jars
The sterilizing procedure takes around thirty minutes and difficulty level is easy. There
are three methods that you can use to sterilize your jars, and each method will be
discussed in the upcoming sections. This is a necessary part of the canning and it
should not be skipped.

The Oven
The oven sterilizing method is probably the most used technique. Wrap the two
shelves in your oven with two layers of newspaper. Make sure there is enough room
for the jars around the head space level, so that glass jar is not touching the top of the
oven and the same goes for the bottom part of the oven.
Heat the oven to a maximum heat level to 275 degrees. If you try to make the oven
any hotter than the suggest temperature, you will risk the jars breaking in the oven.
Put the clean glass jars inside the oven on the shelves. Make sure that the jars have
their own space and are not touching each other.
Leave the jars in the oven for twenty to thirty minutes. To remove the jars from the
oven you want use very thick oven mitts and take the jars out and place them on a
cutting board.

Dishwater Method
You can use this technique only if you have dishwater that has the capabilities of
reaching a high temperature. Place the clean jars inside of the dishwasher giving
enough adequate space where the glasses are not touching each other.
You want to run the dishwasher for as long as it takes you to get your food ready. For
instance if you are canning green beans then you want to boil the green beans at a
high temperature (hot packing), and until your green beans are done you don’t want to
take the jars out the dishwater , because your jars will cool down before you get the
chance of filling it with the prepped green beans.

Microwave Method
I know that I stated to never use the microwave in the actual canning process but you
can use it to sterilize a jar. This technique is best used if you are only preparing one
jar and need a quick way to sterilize your jar. To use this method you want to put the
clean jars in the microwave, but you want the jars to be a little wet.
Microwave the jars on a high setting for 30-45 seconds. I would only use this method
for one jar because you want to make sure that the heat is distributed equally.
Another key note is to make sure that your timing is together with whatever food you
plan on canning, especially if you are hot packing.

Sterilization Reminders and Other Mentions

1. Try to go beyond and above when you are sterilizing the jars, such as
repeating the pre-heat cleaning method several times before you
actually begin to sterilize the jars with heat.
2. Time your sterilization with the food that you plan on canning to make
sure that jars don’t get to cool.
3. Never add hot food to a cool jar, because the glass jar will break. And
vice-versa don’t add cold food to hot jars
Jar Packing
Since I mentioned in the above section about how to fill the jaw after you sterilize it, I
thought it would be a great ideal and a help to you to go into detail about how to pack
a jar when you get finish cleaning and sterilizing and your food once it is ready to be
put inside the jar.
Raw packing
When raw packing a food item with boiling hot water, or if it is a fruit item you would
want to cover it in a hot sugar syrup or juice. As I stated in the jar sterilizing reminder
section you do not want to put cold food into a hot jar. Another step in raw packing is
making sure that you leave enough head space between the food and the top of the
can. This space will allow bubbling and prevents the overflow of the food items out of
the can while you are doing the canning process. Most recipes calls for different
measurements of headspace and is normally around 1/8 - ½ inch.
Hot Packing
To do hot packing you want to heat your food item in the boiling hot water before you
put it into the jar, and a then you want put it in the sterilized jar. And you also want to
make sure leave the appropriate headspace the recipe calls for.
How to Fill the Jar
After you fill jaw with your food item using a funnel (to avoid a mess), you need to get
rid of the air bubble which is just trapped air. You want to take either the wooden or
rubber spatula and run it throughout the jar until you are unable to see any more air
bubbles. Avoid using a metal spatula especially if you are canning foods that are very
acidic, because it will disintegrate some of the metal to break off in the jar which could
potentially cause contamination of your food.
When all of the air bubbles are gone then you want clean the top of the lid with a
clean wash cloth. Place the lid on the jar and screw the rim on tightly and make sure
the lid is in the center of the jar. Now your jar is ready to for the water or pressure
canner
Overall Canning Process: Water Bath and Pressure Canning
In this section I will give you a step-by-step guide on how to use the two canning
methods. This is just a general process and every food item comes with its own
recipes and guidelines.
Water Bath Canning Process
Step # 1
For the first step you want to make sure that canner is approximately half-way filled
with water. This amount of water corresponds with pint sized jars and other size jars
that might be ½ a gallon may require more water. Most recipes and water canners will
tell you how much water to use. As a rule of thumb the water must be one to two
inches above any size glass jars, just case you are not using a water canner.
Step #2
You want to make sure that you preheat the water to the temperature that the recipe
calls for. If there is no specific temperature then use 140 degrees for raw packed
foods and 180 degrees for hot packs. Also during this step you can begin prepping
your food such as cleaning the food item and preparing to fill the glass jars with the
food.
Step #3
After you finish filling the jars, you want to make that the lids are screwed on tightly to
the jar. Place the filled jars into the rack that is inside at the bottom of the water
canner. Do this one jar at a time using tongs or a jar lifter. In order not to spill the food
into the lid area (sealing) keep the jar upright at all times.
Step #4
Make sure that sure that your water is at the appropriate height level and if you are
having a hard time deciding do one or two inches above the jar lid then use this as a
determiner factor. You should increase the water height to two inches if the required
processing is thirty minutes and above.
Step # 5
Cover the canner with the proper lid, and turn the temperature to the highest level and
watch the canner boil the jars.
Step # 6
Find out how much time this food item calls for and set the timer to that exact time.
Step # 7
Make sure that you check the water making to see that is maintaining that constant
boil throughout the whole entire process. Also check on the height of the water
making sure it remains one to two inches above the jar, and if you have to add more
water if needed.
Step # 8
When your timer has signaled off, then turn off the heat and take off the lid. Do not
remove the jars out of the canner immediately. Leave the jars in the canner for five
minutes to allow it to cool down.
Step # 9 (Last Step!!!!!!)
Remove the jars out of the canner with tongs or the jar lifter, and place the jars on a
wooden cardboard or a towel and allow the jars to cool for twelve to twenty-four hours.
Also make sure the jar glasses are not touching each other during the cooling
process.
Pressure Canning Process
Step # 1
Make sure that you follow the guidelines and the required amount of water to use with
your specific pressure canner. Normally you would add two to three inches of hot
water into the canner. Also begin prepping your food.
Step #2
After your food is prepped then the fill the glass jars, and screw the lid on tightly to
prevent any spillage. Using a jar lifter or tongs place the jars inside of the rack located
at the bottom of the pressure canner.
Step #3
Keep the vent port open, and turn your heat up until you see steam coming out of the
vent port.
Step # 4
The steam must flow continuously throughout the vent for at least ten minutes. When
the ten minutes is reached cover the vent port. The canner will begin to pressurize
over the next couple of minutes.
Step # 5
The timing doesn’t begin until the pressure has reached its required pressure on the
dial gauge. One important fact to point out is that at any time during the canning
process if the pressure falls below the required pressure point then must bring the
pressure back up at restart the timing all over again.
Step # 6
When the required time has been reached, turn of the pressure canner and allow it to
depressurize. Normally it takes around thirty minutes for it to depressurize. Make sure
that you don’t try to force-cool the canner because this can possibly contaminate your
food.
Step # 7
Once your canner has depressurized, open up the vent and wait ten minutes. After
time is up, take off the lid. As a precaution move the top away from you to prevent the
hot steam from burning your face.
Step # 8 (Last Step!!!)
When everything is cooled down you want to remove the jars from out of the pressure
canner with a jar lifter or tong. Place the jars on a wooden cutting board or a towel
and spread the jars at least one inch to prevent the jars from touching. Allow the glass
jars to cool for twelve to twenty-four hours.
Allowing the Jars to Cool
One thing to remember after you remove the jars from the canner, do not try to re-
tighten the lids, because it might cause a seal failure, which ruins the whole process
of your canning. Make sure that you allow your glass jars to cool at room temperature
and not try to put it in the refrigerator or the freezer in order to increase the cooling
rate.
Finding the Seal
In this next section we will discuss how to discover if you have properly sealed the
glass jars, which is very important. If there is no seal present in the glass jar than
your food is not protected from microorganism which will eventually spoil your canned
food.
Testing for a Seal
There is several ways that you can test to see if your jar has successfully sealed. One
thing you to remember is that you want to make sure that you wait until it has cool
down for twelve to twenty-four hour.
The first method that you can use is by using your thumb. Take your thumb and press
the center of the lid. The center of the lid should not move, and if the middle of the lid
caves in or the lid pops back up then this is an indication that is unsealed.
The second method of testing is by using a teaspoon and your ears. Take the metal
spoon and tap the lid. If your jar is sealed is properly than when the jar is tapped is
should return a high-pitch ring sound. And any other sound is an indicator that the jar
is not properly sealed.
The third method will involve you using your eyes. Pick up the cooled glass jar and
hold it to where you can see the bottom of the lid within the jar. The center of the lid
should have a curve and should not be flat. This method is not as accurate as the first
two methods.
*Also to note during the cooling phase of the canning process you might here some
popping sounds coming from the jars. This is a great sound that indicates that a
vacuum effect is happening and forcing the center of lid down causing a seal.*
What To Do If Your Jar Didn’t Seal
If you are able to get your glass jars to seal, then the good thing is that you do not
have to throw away the food. But unfortunately you will have to reprocess the canned
food.
First you want to see if it was the jar itself that caused the seal to fail. Check the jar
carefully, making sure that the glass doesn’t have cracks or faint nicks, if that is the
case than throw that one away and use another jar. Even if your jar is fine you will still
have to do the whole canning process over again within twenty-four hours.
Other Things You Should Know
In this section I discuss some things that I did not mention in the previous sections
and I also answer frequently asked question.
Where Do I Store the Canned Foods
If your canned is proper sealed, then you can remove the rings from around the lid
and wash the lid and jar. Make sure that you date and label the jar with the date that
you did the canning process.
Store the jars in dark, cool place preferably in a pantry or on a shelf. Areas that are
above 95 degrees are not a place that you should store your canned foods. These hot
areas are includes under the sink, in the attic, and anywhere near the stove.
Canning Shelf-Life
It is recommended that you do not store your canned food over items over one year,
according to the USDA. But with some food it can last over twenty years. And if you
store your food canned items near hot areas then it will rapidly decrease the shelf-life
to a couple of months or even to a few weeks.
How to Tell If Your Canned Food Has Spoiled
The first indicator that your food has spoiled is the breaking of your seal that contains
the canned food items. When microorganism grows within the canned food item, it
yields a gas that causes the food to swell and break the seal.
The second indicator is that it could be an unnatural smell or coloring. The unnatural
color could resemble that of mold, which has a white furry coat to it. It also comes in
other colors such black, blue, or green. Watch out for low acidic food (such as
tomatoes) that might not show any signs of a unnatural smell or coloring, but it still
might contain botulinum toxin, and should be dispose of immediately .
Resources
Here are some free source that I have found that could help you with mastering the art
of canning. I have included some videos that you can follow step-by-step and watch
them do it. I also included some recipes in this section, since I did not include any in
this book. I have no ownership to any of the websites and video below.
Canning Process Water and Pressure (Video)
https://www.youtube.com/watch?v=rqIa7SBeTPU
Fruit and Vegetable Canning Recipes (Websites and Video)
www.food.com/recipes/canning
http://allrecipes.com/recipes/side-dish/sauces-and-condiments/canning-and-
preserving/main.aspx?Page=2#recipes
http://www.freshpreserving.com/recipes.aspx
http://canningusasupplystore.com/recipes/index.php/canning-fruit-recipes
Canning Meat And Chicken Recipes (Video and Recipes)
https://www.youtube.com/watch?v=MJYdLOjR5YI
https://www.youtube.com/watch?v=fINnsFJGyKU
http://www.freshpreserving.com/recipes.aspx?i=meat
http://www.sbcanning.com/2011/07/canning-meat-beef-stew-in-jars.html
Canning Seafood (Video and Websites)
https://www.youtube.com/watch?v=GW4Kt5LafGQ
http://www.gopresto.com/recipes/canning/seafood.php
http://canningusasupplystore.com/recipes/index.php/canning-fish
Conclusion

Thank you again for downloading this book!

I hope this book was able to help you to understand the process of canning food, and
how to do it.
The next steps are get the needed tools if you do not have them already, and follow
the instructions and begin to can your foods.

Finally, if you enjoyed this book, then I’d like to ask you for a favor, would you be kind
enough to leave a review for this book on Amazon? It ’ d be greatly appreciated!

Thank you and good luck!