Get Started with Canning

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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!

Print Recipe
Strawberry Jam
strawberry jam
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
strawberry jam
Instructions
  1. Add the crushed strawberries into a pot, adding the pectin and stir well. Place on high heat and, stirring constantly Bring to a full boil. Add all the sugar and continue stirring. Heat again to a full boil for 1 minute, stirring constantly. Remove from heat and skim off the impurities.
  2. Immediately add hot jam into sterile jars leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water canner. Makes about 9 or 10 half-pint jars
Recipe Notes

strawberry jam
strawberry jam

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: