Canning seems so scary!
When you freeze produce it’s almost as easy as tossing some in a freezer bag and stashing it in the deep freeze. Dehydrating is slicing, drying and storing. With canning, you need a canner, canning jars, canning lids, timers… oh it can seem overwhelming!
The only way to learn canning is to can something. I’d suggest staring with something simple and easy such as jelly or jam. (There is even a new Ball automatic jelly maker that takes all the worry out of the process!!!)
To make jelly, you’ll need smaller jars, such as the half pint size, and some canning tongs so you can get ahold of the hot jars without burning yourself. You don’t necessarily need a water-bath canner, you can use a stock pot, or any pot you have that’s big enough to hold the jars with enough head space for water to cover. Or go ahead and put that Ball jelly make on your Christmas wish list!
If you can make jelly, you can make canned veggies, especially those that only require a water bath canning process. And once you master water bath canning you can progress to pressure canning. Don’t worry. Start with the simple recipes and you’ll do fine.
Soon you’ll be dreaming of jams and jellies and how you can gift them this holiday season. Folks love homemade goodies!
Here are some things you’re gonna need and want when you start canning: