What is canning? Why can your own food? How do you start canning and what tools do you need? This is comprehensive learning-to-can video that attempts to give a basic understanding of home canning using both a water bath canner and a pressure canner.
We cover several types of canning methods, what is approved and not approved by the USDA, how to read canning recipes, and common questions and problems. *Note we are not master canners. This is simply a starting place to introduce tools, equipment, terminology, and resources so a beginner canner has a base knowledge for doing research.
Recommended Resources:
- Ball Water Bath Canner Set
- All American 921 Pressure Canner
- Alternate Canning Tools: Canning Utensil Set
- Canning Additives: Milliard Non-GMO Citric Acid
- Pomona’s Pectin 2-Pack
- Non-Iodized Canning Salt *You must use non-iodized salt for canning
Canning Books:
- Ball Blue Book of Food Preservation on Amazon
- Preserving with Pomona’s Pectin on Amazon
- Canning Resources and Recipes*: National Center for Home Food Preservation: http://nchfp.uga.edu/
- Fresh Preserving: https://www.freshpreserving.com/recipes/
- Simply Canning: http://www.simplycanning.com/home-can
- SB Canning: https://www.sbcanning.com/
- Food in Jars: https://foodinjars.com/recipe-index/
- Canning Granny: https://canninggranny.blogspot.com/
- Healthy Canning
- *Beware that some sites may contain recipes that are not approved by the USDA
Recommended: 6 Best Canned Meat Options for Prepping
