**NOTES**
1. Water-bath (or boiling water) canning is ONLY for higher acid foods like pickles, jams, chutneys, salsas, and tomato products. NOT for canning vegetables in water or any foods that do not have vinegar or higher acid fruits.
2. Updated FDA guidelines now suggest a 5-minute wait for the jars in the canner after the timing – turn off the burner, remove the lid and let jars sit in canner for 5 minutes before removing to a towel lined surface. This will help reduce any siphoning that can happen from quicker cool downs.
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I used to be nervous about canning food. My Mom didn’t do it growing up. But many years ago I taught myself, from books, reading online tutorials, and FDA guidelines. It’s really not that scary.
If you follow the recipes and a few simple rules, you’ll be fine. In this video I show you step-by-step how to do water bath canning, using pickled beans as an example.
Water bath canning requires only basic kitchen tools, a few inexpensive items you could pick up at a thrift store, and one working burner on your stove. After you watch this, you’re going to say, “I can’t believe how easy that is!”
CANNER UPDATE: I now use a stainless steel canner with a glass top that I wish I had always used!! It’s SO much easier to monitor the boil with a glass top AND it has a thick FLAT bottom that makes it usable for glass-top stoves!!
Here is a link to that pickled bean recipe if you’re interested (it’s my favorite with the perfect balance of sweet and salty):
https://anoregoncottage.com/canned-pickled-beans/
Here is the link to the stainless steel canner (affiliate link): https://amzn.to/2vhw1HT
Here is the list of essential canning supplies I use, plus a few nice-to-have items:
https://anoregoncottage.com/easy-canning-supplies/
Get more details on canning and all other kinds of food preparation at AnOregonCottage.com
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