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  • Home Canning
  • Home Canning
  • Home Canning
  • Home Canning
  • Home Canning
  • Home Canning

Home Canning

Interests | October 13, 2015 | Nik Manojlovich
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Who doesn’t love the fresh taste of homemade jams and preserves? Or, the crispy crunch of a dill pickle straight out of the jar? Here are some tips and advice on HOME CANNING.

HOME CANNING fresh fruits and vegetables is a wonderful way of enjoying seasonal produce throughout the year. Preparing food in this fashion is somewhat time-consuming, but the effort is well-worth it. Whether you’re pickling asparagus and fiddleheads or slow-cooking a jam of strawberries and peaches, your finished jars will end up filling the pantry with homemade goodness, ready to enjoy.

Here are a few tips that come with one very important warning – improperly preserved food can result in product spoilage – a substantial health hazard. Make sure you follow these key steps:

1) Use only quality ingredients and tested, up-to-date home canning instructions from a reputable source. I often reference BALL or BERNARDIN just to make sure I’m processing things correctly.

2) Wash jars, lids, utensils and hands thoroughly.

3) Heat jars and lids in hot water at least 180˚F.

4) Fill hot jars leaving required head space: ¼” soft spreads and fruit juice; ½” pickles, fruit and relish; 1″ low-acid foods like vegetables, meat and seafood.

5) Remove air bubbles with nonmetallic utensil. Apply lids and screw bands evenly and firmly until resistance is met – fingertip tight.

6) Heat process ALL filled jars by required method and time. For high-acid foods like fruits, jams, jellies, marmalades, fruit butters, pickles and sauerkraut, plus tomatoes processed with lemon or vinegar, process in a boiling water canner. For low-acid foods like most fresh vegetables except tomatoes, meat, seafood, poultry, soup and spaghetti sauce, process in a pressure canner.

7) After processing – cool jars upright for 24 hours. DO NOT re-tighten bands. Check seals.

This may seem like a daunting task but only until you try a few recipes and then have success. If you’d like to try home canning but are a bit nervous, why not ask an experienced home canner to shadow you as you work. Another option is to take a class or read one of the many books written about this rewarding pastime.

I’ll never forget the first time I tried my hand at HOME CANNING. I had my mom and aunt shadow me. After everything was done, we placed our jars of pickles on the kitchen counter and sat down to dinner. That’s when I heard my first “pop”, the sound the lid makes when the air is suctioned tight to the jar as it cools, ensuring a successful process.

With some advance planning and careful following of the proper handling instructions, HOME CANNING is a rewarding way to save the fresh taste of your favourite fruits and vegetables for months to come.

Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I listened to Offenbach: Gaite Parisienne; Strauss: Le beau Danube – Paul Strauss & Radio-Symphonie-Orchester Berlin while writing this post specifically for Offenbach’s Cancan!!! Visit iTunes to add this great album to your collection.

8 Responses to “Home Canning”

  1. […] The process of canning vegetables is always a rewarding endeavour. We suggest you head HERE to read our post about canning. You can also click HERE to watch the video of us making another […]

  2. Nancy Slywchuk says:

    Are there any concerns about canning tuna antipasto? I have been researching many sites and they all cautioned on doing so. I read your recipe and I would like to try it but I am not sure if I should. Please advise. Thank you

    • Nik Manojlovich says:

      The recipe has come to me from two dear friends – I’ve made the recipe this way for a number of years… and so have they. We always understood that if you follow safe canning guidelines… everything was fine. In my mind… the jars are hot and sterilized… the lids, rings, tongs are all sterilized… the antipasto boiled for 5 minutes after we added the tuna. After filling and sealing the jars… we place them into a boiling pot of water and let them process for 15 minutes. I’ve never had a problem with this antipasto… BUT… that’s a confident me speaking. If concerned, best to PRESSURE CAN – head HERE to learn more…

  3. […] key considerations on making THE BEST APPLE BUTTER RECIPE EVER, I wanted to remind you to click HERE for a refresher on HOME CANNING. If you’ve you’ve never canned before, this is an excellent […]

  4. Anna says:

    How long do you have to wait until you can open your canned pickles and eat them? Next day or several weeks?
    Also, why can you not re-tighten the band? I did so on two of my pickles, but it was after I heard the “pop”, do you think they are O.K.?

    • Nik Manojlovich says:

      I like to leave them for at least two weeks… but I always open 1 jar next day to try them, because I just can’t wait!!!!

  5. […] – The process of canning vegetables is a rewarding endeavour. Head HERE to read our post about canning. You can also go HERE and HERE to learn from the folks who produce […]

  6. […] we begin, a suggestion that you go HERE and review my previous post about home canning. Even first-time canners should feel a bit more […]


Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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