Simple Instructions for Water Bath
Canning Fruits & Vegetables
Shreveport-Bossier Convention via Flickr
Water bath canning is the process most people use to can fruits, vegetables, jams, jellies, and pickles at home. Unfortunately, the canners rarely come with directions, and the instructions in many canning books can be complicated and hard to follow. Home canning is a safe, economical way to put delicious, nutritious food on your table at every meal. Blackberry jam for breakfast, tasty home-canned chili for lunch, green beans from your garden, peaches from your trees—delicious! Canning extends the normal shelf life of the foods inside exponentially. Canned foods normally can be set aside for one to five years and in some cases even more than 30 years.
The water bath technique is ideal for high-acid foods. So if you’re looking to can fruits, fruit juices, jams, jellies and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegar’s and condiments, this is the method for you. Pressure canners ARE much more expensive, though, so most people start with a water bath canner, even though it limits what they may can. Get all of the information you will need right here, click the link below:
Simple Instructions for Water Bath Canning Fruits & Vegetables