A get-started guide to home waterbath canning

Have you wanted to start canning but didn’t know how to get going?  I can foods pretty regularly, and I often hear from people that they want to can but the process of getting started can be really intimidating.  I canned some pizza sauce back in March, and as I was doing so I realized it was the perfect beginner project.  Here’s why:

  1. A quarter pint jar is the perfect size of pizza sauce for one pizza.  The whole point of canning foods is to prevent waste, right?  It doesn’t make sense, in my opinion, to can pizza sauce in jars that hold more than one serving’s worth, when I only cook for myself and J.  Plus, if I want two pizzas I can just open two jars.
  2. Pizza sauce is SUPER easy to make, and it’s obvious how to use it.  Lots of canning recipes are for jams and jellies which people in small households or households without kids might not have regular use for.
  3. If you prepare your dough in advance and freeze it (the Craftsy class I reviewed here has instructions on how to do so, plus I’m using the pizza sauce recipe from there as well) then putting pizza together is very easy.  Just defrost the dough the day before and you can throw it together the night you want it in a matter of minutes.  It is faster than getting delivery!
  4. Canning in quarter pint jars is really easy because most every kitchen has a pot large enough to process them.

Here’s what you’ll need:

For the pizza sauce:

28 oz crushed tomatoes

1/2 T Red Wine Vinegar

1/4 t pepper

1 t dried basil (optional)

1/2 t dried oregano (optional)

1/2 t garlic powder (optional)

water to thin it out to the consistency you want

salt to taste

Mix all ingredients together.  That’s it!  No cooking required.

For canning the pizza sauce:

Quarter pint jars (they sell them in packages of 12, and if you buy them this way they’ll come with the rings and lids already)

The Ball Canning starter kit.  I highly recommend this kit.  The items in it are really helpful and it’s not all that expensive for what you get.  And I use the funnel that came with it for other purposes too.

Two pots.  One pot needs to be deep enough to hold the quarter pint jars with at least three inches to spare.  But any stock or soup pot should do the trick, really.  Quarter pint jars are only about 2-3 inches tall.  The other pot is to warm up the lids and rings prior to canning.  I use a regular old sauce pan for this, as you can see in my picture.

A bottle of lemon juice (you’ll see)

What you do when you water bath can foods is fill the jars, measure the headspace, put on your warmed up lid and tighten the ring so it’s very secure, then submerge the jar in boiling water for a given period of time.  Now that you have the gist of it I’ll spell it out in detail.

First, fill up the large pot with water and put it on high heat with the lid on.  The water needs to be boiling when you start timing your canning, and this much water takes a while, so I always get this going first.  It needs to be enough water so that when you drop your jars in the water bath they are covered by another two-ish inches of water.  So factor that in when you fill up your pot.

Next you’ll want to fill up the smaller pot with water and get that warming on the stove too—but on medium to medium-low.  Wash your lids and rings well and add them to your saucepan of water on the stove.  You want to get them warmed up so the material on the rings softens—hotter than a bath, but not a rolling boil.  Give your rings and lids about 10 minutes in the warm water before you begin filling your jars.

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You also need to wash out your jars.  You may have heard that you are supposed to sterilize your jars.  This is true—for items that are water bath processed less than 15 minutes.  We’re going to process for 15 minutes here, so hot soapy water is enough.

Then you’ll mix up all ingredients for the sauce in a food processor.  That’s all there is to it—no cooking!

Now you fill your jars. Add about a half tablespoon of lemon juice to your jar, this does not affect the taste but raises the acidity level of the foods for processing.  Using the funnel, fill up the clean jars with ½ inch headspace.  That little tool in your Ball starter kit that has the notches on it?  That’s what you use to measure headspace.  Keep an eye out for air bubbles (but you shouldn’t see much in jars so small) and wipe the rims with a damp paper towel to make sure they’re clean.  Repeat the process for each jar until you’ve used up your sauce.  Note that you CANNOT process a jar that has more than the ½ inch headspace.  If you have a little extra sauce at the end and it is not enough to fill a jar, just stick it in the fridge or freezer.

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Then take the stick with the magnet on the end and lift out one lid at a time from the lid/ring bath and put it right on your jar.  Then lift out a ring and secure the lid.  Try not to tilt the jar much while you do this—you want to minimize any of the sauce getting on the lid as possible.  You also want the ring to be on there pretty tight.

When your jars are filled and lidded, place them in your boiling water bath using the jar lifter in the Ball kit.  Is your water not at a boil yet?  That’s OK.  Put them in there anyways and wait until your water bath is at a full rolling boil.  Do you not have enough water to cover the jars by two inches?  Add more, and wait until you reach a rolling boil until you set the timer.  Only when it is boiling do you set a timer for 15 minutes.  I’ll reiterate, because this is important:  Your jars will be in a full, rolling water bath for 15 minutes.  They will be in the pot longer than 15 minutes total, but 15 of those minutes must be at a rolling boil.  And if they’re in there for more than 15 minutes at a rolling boil, that’s OK too—but you must not do for less.  I like to keep a lid on my pot while I do this so the water doesn’t evaporate, and I know my water level stays stable.

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After the 15 minutes is up, cut the heat on your burner.  Give it another 10 minutes or so, and while you’re waiting set out a towel on the counter nearby in a place where the jars can rest uninterrupted for 24 hours.  Then, using the jar lifter carefully remove the jars and let them rest on a towel.  Do not tilt the jars—again, you want to avoid sauce getting in the seal.  During this 24 hour period is when you’ll hear the lids ping.

Next day, 24 hours later: check and see if all your jars sealed.  If they did not, just put them in the fridge and use up.  However, I’ve never in all my canning had a jar not seal after coming out of the canner.  You can remove the rings now, and the lid will stay put.  You’re supposed to store your jars with the rings off—the seal should be strong enough to keep the lid secure to the point that if you wanted to (not that I’m advising this) you could turn the jar upside down and it would not come off.  I find that the seal is so strong I need to use the edge of a knife or bottle opener to pry the lids off when I go to open them.

This strong seal is what makes the food shelf stable.  However, due to things like extreme heat, or food getting between the jar and the lid, or other Acts of God, sometimes the seal will come loose over time.  If you lose this seal, and the lid comes loose, then the food isn’t safe to eat any more.  I have had this happen exactly once in my canning life and I’ve canned probably 300+ jars of food.  It really sucked to have to throw out a quart of chili but better safe than sorry!  Had I kept the ring on that jar, the pressure from the ring would have prevented me from realizing the seal loosened up, and I could have eaten unsafe food.

The jars and rings can be reused, but not the lids.  However, if you put too many lids in your lid bath at the beginning and did not use them all to seal up your sauce, you can dry those lids and reuse those.  It’s only when they’ve been through the boiling water bath that they cannot be reused.

Your food is shelf stable for, well, really however long your seal stays put, but for best results use it in a year’s time.  Store it in a place where it stays between 40-70 degrees if you can as those temps help hold the seal the best.  I admit sometimes it gets warmer than that in my place, however, since I store with the rings off, I am able to identify if the seal ever becomes loose due to heat.

That’s it!  Once you run through it once you will see really how easy it is.  And between the premade frozen pizza dough and the canned pizza sauce, making pizza at home is super easy and quick.

 

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