The Not So Scary World of Canning

So you want to start canning. Well, that is great!. Canning initially sounds like one of probably the scariest ways to preserve food.

The Not So Scary World of Canning

The Not So Scary World of Canning

Easy Ways To Get Started With Canning

 Simple Ways To get going With Canning

So you want to begin canning. Well, that's great! Canning to a lot of people initially seems like one of most like scariest methods to preserve foods. So many things could go wrong. And what about all the stuff you need right?

With freezing, you toss food in freezer bags and then place it in your deep freezer easy right? Don't get me wrong I really love to freeze items too. But freezing food does have it's downsides, such as freezer burn.

 Why Canning?.

We, humans, have been preserving food for centuries, however,  canning itself has a short history. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. Preserving food by heat-treating and then sealing it in airtight containers didn't come until close to the 18th century. Did you know During the first years of the Napoleon Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food.

So you can see right away the instant value you can get from canning, it may in many ways seem slightly ticky to do canning but not scary. Of course, you are going to need a little time and a couple of additional things than say you would need for freezing. but it's worth the reward and you gain a great new skill that you can pass on. 

now that's a Win-Win

The largest issues to keep in mind are...

Buy quality Tools and Jars
Follow instructions to a "T" 

The best way to start

 Decide what you want to use Start small, Some of the most popular choices to start with are

jam or maybe jelly.


 pickled vegetables like cauliflower or peppers

Pick popular fruit of yours, now go look for a jam or maybe jelly healthy recipe and also get it a shot.

Gather your tools

You need some more than half pint glass jars and tongues which enables you to get hot jars from water that's boiling.

You may need to purchase a canning kit, but before you do Dig around the house and see if you have some of these items already. Say a pot large enough to hold the jars.

You need some half-pint glass jars Ball jars are some of the best around so if you have a few of these your ahead of the game, and lids for best results get new lids.

 Tongues which enables you to get hot jars from water that's boiling.

these are just a few things you may already have.

A great tool I use is Ball Complete Book Of Home Canning it has great recipes and all the basics you need to get started.

Get a simple Recipe

I can't stress this enough ....Keep it simple. Keeping it simple increases your chances of success, and success will keep your canning. Stay from high acid or perhaps possibly canning meats and tomatoes in the start of your canning experience. These might be somewhat trickier to handle.

Get a few of batches of canning under your belt, as well as purchase high-quality canning gear (including good canning pots plus thermometers before giving these sorts of canned goods a try.

Just remember it's not a race, keep it simple, and have fun, Canning is strange, and in some case tricky but in no way scary.

Let' get started.

For your first Recipe, we are going to make 

No Vinegar Refrigerator Pickles

 What you need:

  • 2 pounds of cucumbers, washed and sliced as you desire
  • 5-7 garlic cloves, crushed
  • 1 bunch of fresh dill – 2 tablespoons of dried dill can be used if fresh is unavailable
  • 1/3 cup kosher salt
  • 1 cup boiling water

  1. In a large bowl add salt & boiling water stirring to dissolve the salt.  Cool the mixture adding ice cubes, if needed.
  2. Add all the other ingredients to the bowl.  Add enough cold water to cover the cucumbers.
  3. Place a plate on top of the cucumbers in the bowl to help keep them immersed in the liquid.
  4. Taste the cucumbers after 4-8 hours to check for flavor.  Taste every so often until the desired flavor has been reached.  It can take anywhere from 12-48 hours to get them to taste.

Once they taste delicious to your palate put them into the refrigerator.

Note: the pickles will keep on fermenting, however, the process will slow in the refrigerator.  They’ll keep for up to a week.

Now it's your turn, leave me a comment if your try this or any other recipes I would love to hear how it turned out.

Until next time,