Basics of Canning

I think I can! I think I can! Of course you can. Everybody can. Canning is easy. Just follow these simple
Canning 101 Steps…
First, you need to make sure you have the proper tools. You will need canning jars and seals, a wide
mouth funnel and clean cloths to keep things from getting messy, a large pot and ladle, a thermometer,
and rubberized jar lifters to make things easy.

Next, sterilize your jars and lids by placing them in boiling water for ten minutes. It’s best to can
immediately after harvesting to maintain the most freshness and highest vitamin concentration in your
produce. Fill jars, but not completely because produce expands when boiled. You also need to top your
jars with boiling water, your favorite pickling solution or juice (tomatoes and fruits require lemon juice),
depending on what you are canning.

Make sure there are no air bubbles and wipe the rims for a tight seal. Then, preheat your water to 180
for hot produce and 140 for cold to prevent cracking. Water should be an inch or two above your jars.
Bring to a slow boil and cook the required time for the product and region. This can be easily found
online. When your jars cool, they will create a vacuum seal.

Gardening can produce the most delicious fruits and veggies, but how many zucchinis can one person
eat at a time? Canning helps spread out the joy, so that you can safely eat some of your harvest at a
later date. It also saves you money. Houseware Warehouse has everything you need for canning. Check
out our enormous inventory online!