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This article is part of the Main Preservation Methods Overview series. Check out the rest of the series here!
Most gardeners who have considered preserving their harvest have heard of canning, but not all of us have tried our hand at it yet. A future article series will delve more into canning, but here are a few basics to get you started.
Canning Methods
Strictly speaking, the two main types of canning are water bath canning and pressure canning.
Water bath canning is best suited for acidic foods with a pH of 4.6 or lower. It can be done on a stovetop in a large stockpot with a canning rack in the bottom.
Personally, I got this canning toolkit from Amazon when I started my canning research a few years ago, and I definitely recommend it. It includes a canning funnel, jar lifter, jar wrench, lid lifter, canning tongs, and bubble popper.
The canning rack I purchased is no longer sold, but it is a very similar design to this one, which is also highly-rated. It is important to use a canning rack to avoid damaging both your stockpot and the canning jars.
Pressure canning can be used for any cannable food, but it is required if the food's pH is higher than 4.6. It involves the use of a pressure canner, a kitchen appliance. This Presto canner is very highly-rated and regularly goes on sale for just over $100.
Some "border foods" that have a pH that is very close to 4.6 can be made more acidic by adding an acidic component such as lemon juice. A classic example of this is tomatoes, as they have a pH range of 4.3 to 4.9, depending on the variety, sugar content, and growing conditions.
If your produce has a range like this or if its common pH has not been studied, you can err on the side of pressure canning, which is always a safe option, or you can use a pH meter to measure it. I like this pH meter.
Traditional pickling is the process of preserving produce in vinegar. Many of us are most familiar with pickled cucumbers, but many other vegetables – and even herbs and culinary fruits – can be canned as well.
Since the vinegar used for pickling is highly acidic, pickles are an excellent choice for water bath canning.
Jams, jellies, and preserves are commonly and deliciously canned goods. For these, the berries (or other fruits, vegetables, and/or herbs) are boiled down and mixed with a sweetener such as sugar, honey, or maple syrup. Some people add pectin and/or lemon juice to extend the life of their jams even further.
Jams, jellies, and preserves are typically very acidic as well, so they too are usually water bath canned.
A Note About Quick-pickling
Quick-pickling is not considered canning since the jar is not sealed at the end. For this reason, it has a much shorter shelf life. But it can be a great option if you do not have canning equipment or just want a simpler process.
Learn how to quick-pickle in our quick-pickling article here!
Next in this series, we'll discuss another preservation technique, fermenting. Check out the fermentation overview here!