Home Canning
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I hope that this will provide an easy guide with all the basics you need to know for successful home canning. If you've never done any canning because you think it's just too complicated, I hope this will encourage you to give it try.
Beginners should start with high acid foods that can be safely canned by using the easy boiling water bath method of canning. This is a basic way to preserve food at the temperature of boiling water, 212 degrees, using inexpensive equipment. Tomatoes are most fruits are high acid foods.
Vegetables are low acid foods, but when vegetables such as cucumbers, various beans, beets and some others are picked, they can also be canned using the boiling water bath canning method. Because of the acid in vinegar used for pickling, jars of pickled vegetables can be canned in a boiling water bath.
Low acid vegetables like carrots, peas, corn, unpickled beets or beans need to reach a temperature of 240 degrees to kill all bacteria and safely preserve them. Cooking under pressure traps the steam from boiling water, allowing it to reach the higher temperature low acid foods need for safe preservation. This is done by using a pressure canner, making this method a bit more complicated and expensive.
Boiling Water Bath Pressure Cooker Canning Glossary of Terms
Apple Pie Filling
Basic Salsa
Blueberry Pie Filling
Chile Salsa
Preparing Tomatoes
Seasoned Tomato Sauce (For Spaghetti, Lasagna and Pizza)
Spicy Tomato Salsa
Stewed Tomatoes
Tomatoes - Whole, Halved or Quartered (Packed In Juice)
Tomatoes - Whole, Halved or Quartered (Packed In Water)
Tomato Sauce