2 Tips For Canning Food

In addition to freezing food and reheating later, canning some of the ingredients you need is a great way of preserving them for later. You can save tomatoes for a sauce, turn cucumbers into pickles—almost anything you can think of, you can figure out how to can it! But how exactly do you can everything properly? We have two key tips here you need to consider when canning food, detailed below:

Sterilize Everything

When you have your Mason jars and other cans, you need to ensure you sterilize them very well—normally people will do this with boiling water. With this method, you need to wash all of the jars and lids in hot water and dish soap. Rinse thoroughly before placing the jars in a pot and covering them with hot water. Bring this water to a boil and keep the jars in the pot, covered, for 15 minutes after you start seeing steam. At this point, turn off the heat and let the jars stay in the hot water. Put the lids into another pot of boiling water and let them stand for five minutes.

Before you fill the jars with your chosen ingredients, you need to put them upside down on a kitchen towel to dry. You need to wait to do this because you should fill the jars while they are still hot.

Listen For The Pop

When you are sealing your jars, you need to make sure it is always done properly—it needs to be airtight every single time. If you don’t seal the jars properly, your food will actually spoil and your time canning will have been completely useless. So how do you know if you are canning your food well and the jars are sealed properly? It’s all in the pop!

You should hear the lid pop when you are closing up the jars. This happens when the contents cool and contract in the jar. You can test the seal after about 12 hours. The easiest way to tell is to press the middle of the lid with your finger—if it springs up when you release your finger, your jar isn’t sealed.