I enjoy canning and preserving food to stock in my pantry. However, I don’t can a ton of stuff. I'm more of what I like to refer to as a small-scale canner. I can in small batches and use the water bath method. Most of what I can goes in pint jars - pears,
peaches, applesauce, tomatoes and salsa.
I use half pints for jam, jellies, relish and salsa. Quart jars work great for pickles.
These are the items I consider essential for this type of canning:
Water bath canner with jar
rack
Assorted canning jars
Flat lids and rings
Jar lifter (to safely
remove jars from canner)
Jar funnel
Depending on what I am canning I find that I can get by quite
nicely using what I already have in my kitchen for preparation. I love to use my dishwasher to sterilize my
jars and rings. The canner filled with
boiling water works well too. I
sterilize my lids simply by placing them in a saucepan and pouring boiling
water over them. I cover the pan with a
lid until I'm ready for them.
Canning half pints of strawberry jam in great grandma's aluminum dutch oven |
I love to use my slow cooker to make applesauce and apple
butter. My great grandmother's aluminum
dutch oven gets a workout for blanching peaches and tomatoes to slip the
skins. I also use it to make my
relishes, jams and jellies. I like to
cold pack my pickles.
All in all I keep my canning processes as simple as possible.
Need more canning tips and information? Check out this website.
Thanks, Lisa :)
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