Canning Food

August 1, 2026

Hello Friends,

Canning, whether it is fresh fruits, vegetables or even meat, is very satisfying. Not only are you preserving all those fresh products to enjoy year-round but it is a great way of fighting the rising cost of food. Even if you do not grow your own, it is cheaper to purchase them during the harvest time. The jars can be saved from year to year so that is a onetime expense. I know it is work but it is very rewarding.

I often share with my children the story of the first time I purchased groceries when I got married around fifty years ago. I went shopping at our local supermarket; one known to have the highest prices but also the most convenient. I bought everything I needed to set up a home. This included all the cleaning supplies, all the cooking staples and enough meat and most things to last a month. I always loved to cook so I picked up everything imaginable. I had groceries everywhere! The cost was $19.97. Imagine that today!

I share this story because THAT IS INFLATION. Most of these rising prices happened in most recent years and the wages have not risen to support the prices. I expect these prices to keep going up before they ever start to drop. This is why it is important for people, especially young families to learn ways of cutting down on some of this food expense. The more home canning you can do, the more you can cut from the food budget.

When canning, do not ever reuse the canning lids; they do not seal as well the second time around. Take care of the metal bands, keeping them free of rust and in their round shape, and you can use them year after year. Clean and dry the jars after emptying and save them to use again.

During the canning, keep the jars hot and ready in a large kettle of slowly boiling water. You could keep them hot also by running them through the dishwasher cycle and removing them as needed; keep the door closed except for removing the jars.

Air bubbles can be removed from the jars of food by running a spatula around the edges of the jar; between the food and jar. A large Dutch oven can be used for hot water bath canning if you do not have a large canning kettle. Make sure it is large enough to have two inches of water covering the jars. Place a rack in the bottom so the jars do not set directly on the bottom during processing.

I have heard of people trying to cool their jars down fast; even running cold water over the pressure canner. DO NOT DO THIS! Let the jars cool naturally for twenty-four hours. Check them to make sure that a vacuum seal has formed. Most people will remove the rings after checking the seal and store the jars without the rings, but I tighten them and leave them on. I have no special reason for this, but I just like the rings on the cans.

Store your canned foods in a cool dark storage place. A lot of these jars become very heavy so good solid shelves are a necessity. Sam’s and Costco have good heavy steel shelves which work well.

Your friend, Frances