Home Canning-General Information

Storing Jars
http://foodstorageandsurvival.com/storing-jars/

 When I've eaten the fantastic food (well, most of the time it's fantastic) out of my canning jars and washed them out, it's time to store them until I need to can something else.   ---CONTINUED---

Used vs. New Canning Lids
http://foodstorageandsurvival.com/used-vs-new-canning-lids/

Here's a quick post to answer a question my sister had: How can you tell the difference between used and new canning lids? There are a few ways to tell.   ---CONTINUED---

Canning Tools
http://selfrelianceadventures.blogspot.com/2008/11/canning-tools.html

If you're going to can your own food, you'll need some tools. Don't worry, the list isn't long and I'll put in pictures also so you know what you're looking for.

First a canner. ---CONTINUED---

Canning on a Flat/Glass/Ceramic/Smooth Top Stove

Video Info:
I get lots of questions about canning on a flat/ceramic/glass top stove. Watch to get my thought on this subject. I hope this helps you.

Canning on Glass Stovetops and Canners for Glass and Ceramic Stoves
http://www.pickyourown.org/cannings4glasstop.htm

If you have a glass or ceramic stovetop, you may have heard that you should use a flat-bottomed canner, but you have been unable to find one! Or, you may have heard that you are not supposed to can on a glass or ceramic stove top. Here's what I've found out from the manufacturers:   ---CONTINUED---

This is from the GE Appliance Site:

Canning on Gas and Electric Ranges and Cooktops
https://products.geappliances.com/appliance/gea-support-search-content?contentId=16672

Canning should be done on surface units only. Normally, pots that extend beyond one inch of the cooking element's trim ring are not recommended for most surface cooking; however, when canning with a water-bath, pressure canner, or pressure cooker, larger diameter pots may be used. This is because boiling water temperatures (even under pressure) are not harmful to cooktop surfaces surrounding the surface units.

This information also pertains to glass cooktop surfaces.

Observe the following points in canning:

• Do not use large diameter canners or other large diameter pots for frying or boiling foods other than water.
  
• Flat bottomed canners must be used.
  
• When canning, use recipes and procedures from reputable sources. These are available from canning jar manufacturers and county extension offices.
  
• Remember that canning is a process that generates large amounts of steam and heat. Use extreme caution.

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Pressure Cooker on an Induction Cooktop
https://products.geappliances.com/appliance/gea-support-search-content?contentId=18995

A pressure cooker can be used on an induction cooktop. You can also do canning as well. Information about cookware and pressure cookers can be found the your Owner's Manual.

Several different cooktop manufacturers have made pressure cookers or canners to operate on induction cooktops. It is best to check with gourmet shops for recommendations. Try the magnet test (a magnet must stick and hold to the bottom of the pan) on any pressure cooker or canner in question. It is also preferable to size the cooker or canner to the size of the burner.

Canning 101
http://www.backwoodshome.com/articles/clay53.html

Image By Jackie Clay

For some reason, (definitely unknown to me) canning, as a method of very long term food storage, fell into disuse. Maybe it's the hurry/rush syndrome many folks have become addicted to, necessitating "instant" foods, microwave ovens, and mixes for everything from pancakes to casseroles. But for people of a self-reliant inclination—raising a good portion of their own wholesome, chemical-free food and establishing a storage method that is easy and results in tasty food, even years down the road—home canning is the way to go.

-snip-

It is simple to start out.   ---CONTINUED---

The Pros and Cons of Canning Your Own Food
https://www.thereadystore.com/diy/11767/the-pros-and-cons-of-canning-your-own-food/

  Canning food has been a long standing method to storing food in your food storage. You can create and preserve delicious foods and meals for yourself that will be able to store on your shelf for years to come.

But what are the advantages and disadvantages to canning your own food? Below are a few pros and cons to canning your own food:   ---CONTINUED---

How to Can Food at Home – Quick Guide to Safe Home Canning
https://commonsensehome.com/how-to-can-food-at-home/

  Once your jars are sealed, all you need is a cool, dark space to stash your bounty. No electricity is required for storage (unlike freezing) and no water is needed to serve (unlike dehydrating). This makes home canned goods an excellent storage food for times when the power is out or water service is interrupted. If you can cook basic recipes, you should be able to can food at home.   ---CONTINUED---

Some history, info and a few recipes can be found at this site.

Canning Made Easy
https://www.grit.com/farm-and-garden/canning-made-easy

  During the first World War, the U.S. government asked its citizens to contribute to the war effort by growing gardens. Americans rose to the challenge. The millions of quarts of provender produced by this astonishing effort not only fed American families, but helped feed starving people all across Europe. Humankind caring for humankind in a time of need – an example the world could heed today. ---CONTINUED---

Old-Timers Practical Advice for Home Preserving
https://tipnut.com/canning-tips/

These tips have been collected from the 1940s and 1950s, most are quite practical but one is truly a piece of old-timer wisdom that I couldn’t resist including (you’ll know which one when you see it!). I’ve also included a section “Canning Arithmetic” from that time period, it provides a guideline for what quantities to expect from several different types of fruits. ---CONTINUED---

ReadyMom wrote:Canning on Glass Stovetops and Canners for Glass and Ceramic Stoves
http://www.pickyourown.org/cannings4glasstop.htm

If you have a glass or ceramic stovetop, you may have heard that you should use a flat-bottomed canner, but you have been unable to find one! Or, you may have heard that you are not supposed to can on a glass or ceramic stove top. Here's what I've found out from the manufacturers:   ---CONTINUED---

I have a glass cooktop and don't want to take a chance canning on it with an All American canner which is heavy. Looking to get a counter top hot plate for this purpose. Looks like a two burner would be best to ensure enough heat. Have any of you tried this or have a recommendation. https://www.healthycanning.com/canning-on-hot-plates-or-portable-burners/

Has anybody here canned left over veggie soup ??

If so did you pressure or water bath can??

Dave, what my wife does is bring the left over soup almost to a boil, puts it in the jars, puts the lid on, if it doesn't seal, I then vacuum seal the lid. Works for us.