Grab some Balls and start canning!

 OK, it's time to learn canning! First, I need to point out some do's and don't's. 

Do's:

1. Make sure all equipment is clean and at hand.

2. Follow the guide in the link provided in the first canning post. Great information there!

3. Check all your jars for fractures and cracks. If any, toss it!

4. Expect to make mistakes! If you're new to this, don't let it intimidate you. You can do this! Learn from your mistakes. 

5. Practice. 

Don't's:

1. Don't ignore the guide. Don't get cocky! When you can something and you're unsure of the quality, just remember this, WHEN IN DOUBT, THROW IT OUT. I've been there. Trust me.

2. Don't use jars that have been chipped on the rim. I know that's obvious, but I must say it even if it's redundant at times. 

3. Don't be afraid to try something new. Once you get the hang of this, you can venture out of the box and create your own canning recipes.  THAT'S the fun part, Baby!

We're going to begin with water bath canning. It's pretty simple. There's no pressure guage or venting to worry about.  We'll go with the most popular choice for water bath canning and that is.......TOMATOES! 

What you'll need is

20 lbs of fresh tomatoes 

1/2 cup lemon juice 

Salt (optional)

Put tomatoes, a few at a time, in a large pot of boiling water for no more than 1 minute. Scoop them out of the boiling water and plunge them in a large bowl of ice water (stops the cooking process). What this does is it makes the skins peel right off very easily. Let them cool to room temperature then peel. After you've peeled them, quarter them, removing stems and any bruised parts. 

OK, here's the part where a lot of people get confused. There is a "hot pack" method and a "cold pack" method. The "hot pack" method is where you have the pot of water simmering before you put the jars in for processing. This means that the tomatoes (or whatever you're canning) must be hot AND the jars must be hot. You have to put the jars in simmering water and the lids in simmering water and blah, blah, blah! Sounds like a lot of work, right? Yes, it is! That's why I prefer the "cold pack" method.  The "cold pack" method is much easier and you get the same result (in my opinion). Everything is at room temperature! Easy, right? Yep! You will get a lot of floaties at the top of jar and water at the bottom (an aesthetic issue, not safety). It's quite alright, though. You can use the water in the jar for a fabulous gravy. Waste not, want not! ☺

Fill your jars with the tomato quarters. Ladle the water used to boil the tomatoes into the jars leaving a 1/4 inch headspace.  Add a splash of lemon juice to each jar. Add 1/8 tsp of kosher salt (Never iodized salt. Makes the jars cloudy). Omit salt if you're on a sodium-free or low-sodium diet.

With your debubbler (I use a wooden chopstick. Never use metal!), poke down the sides and center of the jar to remove air bubbles. 

Dampen a paper towel with distilled white vinegar and wipe the rims of the jars. This is a MUST to ensure a good seal. You don't want any goobers on the rim. Then place the lids on and then the rings. Do not tighten the rings too tight. The rule of thumb is "fingertip tight".  Don't go all Hercules!  If it's too tight, you may not be able to open it when you're ready to use. 

Place the jars in the canner and put the canner lid on. Put the heat on to med/high. Wait for it to come to a boil. Not too high. If you've got an aggressive rolling boil, you run the risk of the jars clacking together and breaking. Once it begins to boil, start your timer. 

Pints: 40 minutes 

Quarts: 50 minutes 

After time is done, turn off the heat and walk away. Let it cool down naturally a bit before you open the lid. 

Using your jar lifter, pull each jar out and gently place them on a dry towel.  You should start to hear that GLORIOUS ping sound shortly after! If you have any jars that fail to seal, either use the product immediately or refrigerate for later use. 

Once the jars are cool enough to handle, label and date them. Test the seal by removing the ring off the jars. With your thumb and index fingers, grasp the lid and slightly lift the jar up. Just slightly because if it's not sealed, the jar will fall so you don't want it going too far. We're talking like a millimeter off the towel. If the jar doesn't fall and the lid is concaved, you've got a good seal.  Put the rings back on. 

Store in a cool, dry and dark place. 

 The picture shown here is some tomato juice I canned. I'm out of the quartered tomatoes, but you get the idea of the finished product. The lighting in my basement SUCKS so forgive me if it's a little dark. 

And that's that! If you follow these instructions and just go for it, please email me a picture of your finished product! That would tickle me pink!! And if you have any questions, email me or comment below! 

As always, thank you for stopping by!