Canning 101: How to master the basics of home food preservation

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How to can?

Canning employs one of two methods, depending on the food: water bath canning and pressure canning.

• Water bath canning is ideal for highly acidic foods, such as fruits, jams, jellies, salsas, tomatoes (with added acid), marmalades, sauces, fruit pie fillings, pickles, relish, condiments, chutneys and vinegars.
• Pressure canning requires higher temperatures (up to 240 °F) and works well for low-acidic foods, such as vegetables, meat, seafood and poultry. It's especially important to use this method to get rid of harmful bacteria found in animal products.
• Aside from the temperature difference, both practices work in a similar manner. You prep the ingredients, then add them to warmed glass jars with special steamer lids. Then you heat the jars using one of the previously mentioned methods, depending on the type of food. And during the cooling process, the food expands to create an airtight seal, making it shelf-stable for 1 year. How cool is that?!