There are two main methods available for home canning. The boiling water canner method and the pressure canner method are the two most commonly used methods of caning. Both have their pros and con’s and many people who can extensively use a mix of the two methods to obtain the best products. I’ve canned using both methods and I have enjoyed them both and had great results! I’ll explain both methods and the pro’s and con’s of both the boiling water method and the pressure canning method.
The boiling water canning method is the simplest way to preserve your produce to enjoy it in the future. The boiling water canner is basically a big pot that you will use to boil the jars. The following basic steps need to be followed when preserving with a boiling water canner. First you will need to fill the canner about half way full of water. Bring this water to a boil which will be about 180F. While the water is starting to boil, you can fill your jars with the prepared produce recipe. Place the lids and rings on the jars and once the water is boiling, place the jars on the rack in the base of the canner. The water must cover the jars completely with another 1-2 inches of boiling water over the tops of the jars.
You may need to add some more boiling water to attain the proper depth. Once you have placed the jars in the canner, place the lid over the canner and bring the water to a boil once again. Continue boiling the water for the length stated in your recipe. Generally you will need to boil the jars for at least 45 minutes to completely seal the caps. Once the time is up, turn off the heat and leave the jars in the canner for at least 5 minutes. Bring the rack up, and take the jars out and place them on a towel to dry. Cool the jars for at least 12 hours and do not touch the band or lid. It may take some time for the lid to completely seal, so it is important to leave the jars alone during this time. Once the 12 hours are up you may move the jars into their permanent storage spot. You are then finished, and the produce you have processed will be available to enjoy at any time!
The pressure canning method is very similar to the boiling water method. The two kind of pressure canners differ by the kind of gauge they use. Some canners use a weighted gauge where you can change the pressure by simply turning the gauge to a different pressure. A dial gauge will require you to monitor the pressure and adjust the heat from the stovetop to maintain the correct pressure. When you are ready to begin, place 2-3 inches of water in the base of the canner. Bring the water to a boil. Prepare your recipe and fill the jars with the produce you have prepared for canning. Place the jars in the canner and lock the lid to the pressure canner. Allow the water to boil long enough for the steam to exit the canner for 10 minutes. At this time you can place the weighted gauge on it’s spot or close the vent if you are using a dial gauge canner. `Allow about 5 minutes for the pressure to build up in the canner. Once the pressure is at the correct setting your recipe calls for, maintain that pressure for the entire processing time. When the time is up, turn off the heat and allow the water to cool naturally. Do not open the canner until the pressure has returned to zero. Be sure to open the canner away from you to prevent a burn from the steam. Allow another 10 minutes for cooling time and then remove the jars. Allow the jars to cool for at least 12 hours and then test the seals for proper tightness. You are then complete with your process and your produce is preserved until you are ready to use it!
A boiling water canner is best used for fruits and acidic vegetables such as tomatoes. Spreads and pickled vegetables can also be done with a boiling water method. The water temperature does not get as high in a boiling water canner as it does in a pressure canner. Most vegetables are best canned by using a pressure canner to assure all microorganisms will not survive and be able to spoil your canned produce. The best positive to a boiling water canner is that the equipment is simple, and there is no risk of pressure buildup and dangerous pressure release. The best reason to use a pressure canner is the assurance of the safe preserving of your produce. Some tender fruits may be over processed in a pressure cooker and result in soft fruit that has lost its original form.
Now that you know more about different canning methods, you can determine which one seems right for you. If you are considering processing many different fruits and vegetables, I suggest using both methods and alternating the canning method according to the fruit or vegetable you are canning! Start with a few jars and before you know it, your pantry will be overflowing with your produce!
