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Water Bath Canning

 

“Is this  worth the time and trouble, reeeeally?”

If you’re a beginner, the whole process may seem complicated and lengthy. Why would I want to go to this trouble? Blogger Aimee, lists her 9 Reasons for canning her own food and it’s a great list and I wouldn’t say these are in any particular order of inportance:

  1. Health
  2. Eco-Friendliness
  3. Financial Savings
  4. Sentimental Connection
  5. Preserving Personal Harvest
  6. Passion & Personal Satisfaction
  7. Necessity
  8. Gift Giving
  9. Quality & Taste

Water bath canning is used for high-acid foods including fruits, fruit juices, jams, jellies and other fruit spreads, salsas, tomatoes with added acid, pickles, relishes, chutneys, sauces, vinegars and condiments.

1. Whether you’re a newbie – never watched or participated in canning with mom, grandma or friends – OR you just need a canning refresher, you’ll appreciate the simplicity of basic instruction found on this printable PDF file on the Ball website. http://www.freshpreserving.com/Libraries/Homepage_and_FreshTools_Guides/StepByStepHighAcid.sflb.ashx

2. Here’s the next step up page with more detailed instructions – basically a recipe – for canning the most common fruits, in this case, peaches. Scroll to the bottom of this page to link to instructions for other fruits, etc.

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