What is canning? Why can your own food? How do you start canning and what tools do you need? This is a comprehensive learning to can video that attempts to give a basic understanding of home canning using both a water bath canner and a pressure canner. We cover several types of canning methods, what is approved and not approved by the USDA, how to read canning recipes, and common questions and problems.
*Note we are not master canners. This is simply a starting place to introduce tools, equipment, terminology, and resources so a beginner canner has a base knowledge for doing research.
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Alternate Canning Tools:
Ball Utensil Set on Amazon: http://amzn.to/2k4A3z5
Tattler Reusable Regular Mouth Lids on Amazon: http://amzn.to/2jhKMJo
Tattler Reusable Wide Mouth Lids on Amazon: http://amzn.to/2jhGYb2
Milliard Non-GMO Citric Acid on Amazon: http://amzn.to/2kGbGXC
Pomona’s Pectin 2-Pack on Amazon: http://amzn.to/2kFYztd
Non-Iodized Canning Salt on Amazon*: http://amzn.to/2jhO7YZ
*You must use non-iodized salt for canning
Canning Resources and Recipes*:
National Center for Home Food Preservation: http://nchfp.uga.edu/
Fresh Preserving: https://www.freshpreserving.com/recipes/
Simply Canning: http://www.simplycanning.com/home-canning-recipes.html
SB Canning: http://www.sbcanning.com/p/canning-recipes.html
Food in Jars: http://foodinjars.com/recipe-index/
Canning Granny: http://canninggranny.blogspot.com/
Healthy Canning: http://www.healthycanning.com/recipes/
*Beware that some sites may contain recipes that are not approved by the USDA