Some canning basics

Many of my friends are interested in learning more about home canning. First, let me offer some good sources for basic information on safety. Whatever you can, you want it to be enjoyed later with confidence. I learned to can more than 10 years ago, using resources from Virginia Cooperative Extension. Here is a great link that offers a wealth of home canning information Virginia Cooperative Extension home canning. It explains the basics for water bath canning, which is what is used for high-acid foods, like tomatoes, or foods that have had acid (vinegar or lemon juice) added to them, like pickles.

Learning the water bath method, where jars are submerged in boiling water, is the basic method for any home canner and needs to be mastered. Please note the importance of using actual canning jars (not old mayonnaise jars or jars that have been reused from any other purpose.) Jars, lids and rings that are specifically designed for home canning will give a proper seal.

You might also consider ordering a copy of The Complete Guide to Home Canning and Preserving. It is a full-color publication from the U.S. Department of Agriculture and is full of recipes, ideas and techniques for food preservation.

Another excellent resource for home canning is the Ball Blue Book. It is full of safety information and basic techniques, as well as recipes. It is available in many bookstores or online. Here is a link to the 2009 version Ball Blue Book. Many people who love to can at home refer to their state's extension office resources or the Ball Blue Book -- if you want to learn to can, you gotta learn the language.