Beginner Canner Tips: Realistic Expectations of Preserving Your Own Food
So you’re dreaming of stocking your pantry with your own canned and preserved foods, but not sure where to start? Or your intimidated to start canning and looking for tips to be successful? Don’t worry, we’ll talk all about my lessons learned beginning to can, from starting in my suburban home to now on my own homestead.
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What supplies do I need (and what should I avoid) to start canning?
I’ll be honest, I think it can be EXTREMELY intimidating to start canning. There are tons of products hitting the market now to help canning, and there are tons of tried and true classics as well.
First, I think you need to figure out what you are going to be canning the most, and how much you’re willing to invest in equipment. You can absolutely start canning affordably, but you will need to be scrapy and patient.
If you think you will mostly be water-bath canning (think jams, pickles, fruits), then you can probably get away with a standard stove top water bath canner like this one.
What’s great about a stove top canner like this is that no matter if you have electricity or not, you can still can food. For those trying to maintain self sufficiency, this is a great option. It is also super simple. Many of these come as sets, like the one linked above, which help knock out a lot of the other supplies you will need.
If you are on a budget, you can often find these cheaply on Facebook Marketplace. Just make sure that it comes with a rack, because that is crucial to canning properly and if it doesn’t, you’ll have to buy that separately (ask me how I know).
You also may be able to use an existing pot and simply add a rack if it is large enough.
Another option is an electric water canner. These can be a little easier to maintain consistent temperature and free you from using your stove (and be mobile). We use these when we do large batches of tomato sauce because we can plug them in outside and set up large processing tables and make assembly lines.
If you think that you will be canning low acid foods (think meats, potatoes, beans), then having a pressure canner as well is an excellent investment. Many pressure canners can act as a water bath canner as well, so ensure you buy something that can act as both.
I personally use and love the Presto Electric Pressure Canner. It has been USDA approved for canning, is super beginner friendly (this is how I learned) and at a good price point for all of its capabilities.
The “top” brand for many canners is the All American Canner. I’d love to invest in one someday, simply to have the option to can without electricity, however I do have to say I think I would still buy a second Presto before I did that simply because I love using it so much.
Thankfully, many of the other supplies needed aren’t as expensive.
Some of my favorite tools that I use each time include:
Jars (thankfully reusable, I don’t recommend off brands from Amazon as they often break when canning)
Lids (you can save 10% using WFHS10)
Where Can I Find Recipes?
Unlike most recipes we eat each day, you can’t always go on Pinterest and find a new canning recipe. While I do think that deviations from the USDA recommendations is warranted from time to time, I think as a beginner it’s good to learn the principles of canning first before (if ever) going rouge.
I personally love Pamona’s Pectin Jam Cookbook for jam recipes. I recently used them to can strawberry, strawberry rhubarb and strawberry balsamic jam and they all turned out fantastic. Pamona’s Pectin offers great flexibility to can low sugar jellies and jams, which as someone who is aiming to have better control over what’s in her food (a huge reason I can!), this is super important to me.
And of course there is the “canning bible” the Ball Cookbook. Many swear by the recipes and the safety of the end results in this cookbook, and it’s definitely a good starting point for beginner canners.
You can also find a ton of FREE canning recipes directly on the USDA website. Scroll about halfway down and click on the PDF link that has hundreds of free canning recipes approved by the USDA.
Common first timer mistakes
Improper headspace for jars
When I first started canning, I had no idea what headspace was or why it was important. However, it’s an easy thing to overlook and if done improperly, can lead to spoilage. Proper headspace makes sure you have a good seal and also allows for expansion of food while processing.
One of the first things I ever canned on my own was my grape jelly (you can watch the video here) and I had a number of jars siphon because I over filled. This basically means that they boiled over and through the lid. While they “sealed”, it probably wasn’t a good idea to store them on the shelf.
Getting a good funnel with a headspace measurment on it is such a must in my book. I really like this one by For Jars since it’s stainless steel and comes in a set of 2, one for regular and one for wide mouth jars.
Not Wiping Jar Rims Before Sealing
I get it, it seems like a tedious step. Honestly, the thing I hate most about canning is the steps that I really want to skip to “just get it done” and “good enough”. But if you’re looking to can a lot of food and do it safely, doing these steps are truly important.
When I’m doing my canning, I like to keep a clean rag with a bit of vinegar near by to wipe the rims before putting my lids on. It will ensure a tight seal on your lids and maximize the time your food will be shelf stable (the whole point of canning!).
Re-using Lids
I get it, the temptation is there, especially if you’re trying to save money. I have been tempted to try it myself, but for $0.36, I don’t want to risk botulism or spoiled food.
My traditional lids of choice are For Jars. I talk all about them on this article in case you are looking for more information.
Why can’t you reuse traditional lids? The sealing compound on the lid softens and flows to create a seal during the initial canning process. This process indents the gasket and may prevent it from properly sealing on a second use.
Are there reusable lids on the market approved by the USDA? Kind of. Lids like Tattler. While the USDA has tested these to be safe and they use USDA approved materials, they still recommend using one time use lids to ensure proper seal each time.
These lids are a bit more of an investment up front, but could save you (and the planet) more in the long run.
I have not given these a try yet, but may give them a shot in the future after more longevity testing and reviews are done.
Canning food you don’t eat
Pickles and jams are great things for beginners to can, but if you don’t eat or like either of those, then it’s not a good use of your time (unless you plan to give them as gifts).
Pick out recipes that seem simple for you to learn and that you and your family will actually eat.