Sheepfarmer22
Loving the herd life
Hey everyone, I was suggested to start a thread about my canning experience to educate people willing to begin this journey. I am Sheepfarmer from Louisiana, I am almost 12 years old and have been canning goods with my mom for some good time now. I find it a very good thing to know and keep on hand throughout my life and share it with everyone around. Please remember, this isn't THE WAY, it's MY WAY. Canning is like art to me, nobody makes it the same way, but there is an empty canvas, make a master piece with it!
-History-
Pressure and water bath canning practice began in the early 19th century. French chef Nicolas Appert came up with a new way of preserving foods by putting them in glass jars, sealing with wax, and placing in boiling water. This became water bath canning The chef published this new way in 1810 Peter Durand later used this technique, received a patent, and began selling canned foods from a tin can. This was the beginning of commercial canning.
Years later, in 1895, research discovered an alternative from water bath canning. The old technique was not suitable for low-acidic foods like tomatoes, beans, and meats. Samuel Cate Prescott and William Lyman Underwood discovered that pressurizing food in a jar using steam kills all spoilage-causing bacteria in foods. Thus, pressure canning was influenced.
Production of pressure canning pots was expanded throughout World War I and II, as soldiers were in need of a long-term shelf life food suitable for eating. More kitchen appliance companies began making pressure canners. They were easier to access over time.
-Water Bath Canning, My Techniques and Tips-
My mom began water bath canning for her homestead business around 2016. I was well a young soul then, not very interested. Over time, it just drew my sight to canning more and more. Today, I make my own pickles with cucumbers I grow and sell them at farmers markets. I also assist my mom and learn with other pickled items, jellies, relishes, and preserves. I am well experienced now as it has been a part of my life.
When water bath canning, you need a water bath pot and glass jars, as well as lids. I use a VictoriO water bath canner and it suits me just well. I buy jars from a local wholesaler that are suitable for canning. Size of jars depend on what I'm making.
A picture of the same canner model that I use that is for sale on Amazon. Here is the link.
Some jars I use for water bath canning.
When considering lids, using a two piece lid or a or a one piece lid (A.K.A. button top) is best. Do not use "lug lids" or other hot-fill lids, they aren't suitable. Certain plastic closures are suitable but I personally prefer metal over plastic lids. I use one-piece button tops.
Various lids you can use for water bath canning.
When I process my goods, I heat the water from room temperature with the jars in there. When I am ready to fill with goods, I remove jars from hot water and set to work. I find that if you work with hot jars then the probability of cold glass breaking when contact with hot water is unlikely. When canning things that have grime along the rim, such as dill weed from pickles, wipe that off to improve chances of seal. I find wiping it off with vinegar using a paper towel is effective for this. Place goodies in jars in boiling water. As for timing, it truly depends on jar size and what it contains. I suggest you do varied research on that.
-Pressure Canning, My Techniques and Tips-
Pressure canning has truly changed my life. My mom and I began pressure canning together in January, 2024. My grandma had gotten a T-fal canner soon before that. We began canning tons of beans, deer, pork, beef, and even various flavors of gar fish. We tried canning milk one time but it just didn't work out too well. We might try that again though in time.
Not much longer after we began, we got our own, an All American 921 Canner, probably the best investment we had ever made. We still use the T-fal more often because of our glass stove in the house, but when in the mood, we light the propane stove outside and have a good time with the American!
Photos from the internet of the same kinds of canners we use. Truly great investments. Here is a link to the All American and to the T-fal.
When it comes to lids, button tops are NOT suitable here. Use a two piece lid, consisting of a lid and a ring. The level of pressure depends on your altitude. We have used pressure canning for beans, meats, broths, sauces, and more. Most people put beans uncooked in a jar and put water to a certain amount. We do it differently. We cook the beans in a crock pot, as if we were going to eat them. Right before they are perfect to eat, we put them in jars, with some of the juice in the pot, and can. This has reduced siphoning in our experience. When we are done canning, we remove the rings of the lids to use again, make sure they all sealed, label top of lid with marker, and store.
-Water Bath vs. Pressure, When to Use Which One-
Water bath canning is suitable for low-acidic foods including jellies, jams, marmalades, pickles, relishes, and preserves. Boiling water kills the low amount of bacteria that decreases shelf life. Pressure canning is designed for high acidic foods like beans, meats, broths, salsas, and other things that cannot be stored on-shelf using a water bath. You can easily research on which canning meathod is suitable for what you want to can when you are in doubt.
-Are They Sealed?-
A big question is if your hard work paid off. It's easy to tell with a one-piece lid when the button is down. With a two-piece lid, the most assuring test, exclusively in pressure canning, is to let the jars cool, remove the rings of the lids, and pick up the jar by the lid slowly. It should stay together and keep the seal. Another way to test is to tap the top of the lid with your finger nail. The higher the tone of the lid, the more assuring the seal is.
This wraps up the basics I wanted to tell everybody. I started this thread for anybody else willing to share their experiences and for new canners having questions. Please ask me here if you have any questions about water bath canning and pressure canning, it's my specialty! Thanks for reading
-History-
Pressure and water bath canning practice began in the early 19th century. French chef Nicolas Appert came up with a new way of preserving foods by putting them in glass jars, sealing with wax, and placing in boiling water. This became water bath canning The chef published this new way in 1810 Peter Durand later used this technique, received a patent, and began selling canned foods from a tin can. This was the beginning of commercial canning.
Years later, in 1895, research discovered an alternative from water bath canning. The old technique was not suitable for low-acidic foods like tomatoes, beans, and meats. Samuel Cate Prescott and William Lyman Underwood discovered that pressurizing food in a jar using steam kills all spoilage-causing bacteria in foods. Thus, pressure canning was influenced.
Production of pressure canning pots was expanded throughout World War I and II, as soldiers were in need of a long-term shelf life food suitable for eating. More kitchen appliance companies began making pressure canners. They were easier to access over time.
-Water Bath Canning, My Techniques and Tips-
My mom began water bath canning for her homestead business around 2016. I was well a young soul then, not very interested. Over time, it just drew my sight to canning more and more. Today, I make my own pickles with cucumbers I grow and sell them at farmers markets. I also assist my mom and learn with other pickled items, jellies, relishes, and preserves. I am well experienced now as it has been a part of my life.
When water bath canning, you need a water bath pot and glass jars, as well as lids. I use a VictoriO water bath canner and it suits me just well. I buy jars from a local wholesaler that are suitable for canning. Size of jars depend on what I'm making.
A picture of the same canner model that I use that is for sale on Amazon. Here is the link.
Some jars I use for water bath canning.
When considering lids, using a two piece lid or a or a one piece lid (A.K.A. button top) is best. Do not use "lug lids" or other hot-fill lids, they aren't suitable. Certain plastic closures are suitable but I personally prefer metal over plastic lids. I use one-piece button tops.
Various lids you can use for water bath canning.
When I process my goods, I heat the water from room temperature with the jars in there. When I am ready to fill with goods, I remove jars from hot water and set to work. I find that if you work with hot jars then the probability of cold glass breaking when contact with hot water is unlikely. When canning things that have grime along the rim, such as dill weed from pickles, wipe that off to improve chances of seal. I find wiping it off with vinegar using a paper towel is effective for this. Place goodies in jars in boiling water. As for timing, it truly depends on jar size and what it contains. I suggest you do varied research on that.
-Pressure Canning, My Techniques and Tips-
Pressure canning has truly changed my life. My mom and I began pressure canning together in January, 2024. My grandma had gotten a T-fal canner soon before that. We began canning tons of beans, deer, pork, beef, and even various flavors of gar fish. We tried canning milk one time but it just didn't work out too well. We might try that again though in time.
Not much longer after we began, we got our own, an All American 921 Canner, probably the best investment we had ever made. We still use the T-fal more often because of our glass stove in the house, but when in the mood, we light the propane stove outside and have a good time with the American!
Photos from the internet of the same kinds of canners we use. Truly great investments. Here is a link to the All American and to the T-fal.
When it comes to lids, button tops are NOT suitable here. Use a two piece lid, consisting of a lid and a ring. The level of pressure depends on your altitude. We have used pressure canning for beans, meats, broths, sauces, and more. Most people put beans uncooked in a jar and put water to a certain amount. We do it differently. We cook the beans in a crock pot, as if we were going to eat them. Right before they are perfect to eat, we put them in jars, with some of the juice in the pot, and can. This has reduced siphoning in our experience. When we are done canning, we remove the rings of the lids to use again, make sure they all sealed, label top of lid with marker, and store.
-Water Bath vs. Pressure, When to Use Which One-
Water bath canning is suitable for low-acidic foods including jellies, jams, marmalades, pickles, relishes, and preserves. Boiling water kills the low amount of bacteria that decreases shelf life. Pressure canning is designed for high acidic foods like beans, meats, broths, salsas, and other things that cannot be stored on-shelf using a water bath. You can easily research on which canning meathod is suitable for what you want to can when you are in doubt.
-Are They Sealed?-
A big question is if your hard work paid off. It's easy to tell with a one-piece lid when the button is down. With a two-piece lid, the most assuring test, exclusively in pressure canning, is to let the jars cool, remove the rings of the lids, and pick up the jar by the lid slowly. It should stay together and keep the seal. Another way to test is to tap the top of the lid with your finger nail. The higher the tone of the lid, the more assuring the seal is.
This wraps up the basics I wanted to tell everybody. I started this thread for anybody else willing to share their experiences and for new canners having questions. Please ask me here if you have any questions about water bath canning and pressure canning, it's my specialty! Thanks for reading
