At some point in your homemaking journey whether you're a cook, gardener, or full-blown homesteader you've probably learned how to preserve food. And for many people, boiling water bath canning is the gateway to all other food preserving.
Though it requires more gear in the kitchen than, say, mason jar fermenting or oven dehydrating, theres something about canning a batch of tomatoes, jams, or pickles thats deeply satisfying.
Maybe it speaks to our off-grid fantasies of being a self-sufficient mountain mama (or mountain man). Maybe its because the distinctive pop of the lids brings a sense of accomplishment and joy, or the fact that we end up giving some of those jars away as gifts that brings even greater joy.
I learned how to can just a couple months into managing a large vegetable garden 24 jars of tomatoes and 40 jars of jams and jellies in my first summer. (These feijoa-white peach preserves were one of my first batches in the kitchen, and the first canning recipe I ever posted on my blog. Wild, eh?)
Almost a decade later, Ive learned some useful tips and tricks for modern-day home canning, and even picked up a few time-saving habits as an ambassador for Ball Canning, America's favorite mason jars.
Learn from these little nuggets of information Ive gleaned from their test kitchen, as well as from my own experiences (hundreds of jars later!).
1. You dont need to warm your lids ahead of time.
I first heard this from the Ball Canning test kitchen a few years...
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