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, there’s something about canning a batch of tomatoes, jams, or pickles that’s deeply satisfying.
Maybe it speaks to our off-grid fantasies of being a self-sufficient mountain mama (or mountain man). Maybe it’s 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 preserve food just a couple months into tending an edible garden (before I learned how much I actually needed to grow to feed my family). That first summer, I canned 24 jars of tomatoes and 40 jars of jams and jellies. (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, I’ve 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 I’ve gleaned from their test kitchen, as well as from my own experiences (hundreds of jars later!).
