Canning at home is a great way to preserve various foods from sauces to pickles. These food items can be stored and used yourself or given as gifts to others. With the proper knowledge, home canning can be a way to save money while preserving the freshness and good taste of food. Learn how to vacuum seal jars to prevent bacteria and contaminants from destroying your preserved food.
Fill the jars with whatever contents you will be canning. Leave about 1 inch from the top of the jar. This will allow for expansion as the contents are heated.
Put the flat lid sealer on top of the jar and cover with the sealing band. Tighten the band to secure the sealer to the top of the jar and close the jar.
Place the jars in a large stock pot and place the pot on a stove.
Fill the stock pot with water; enough to cover the top of the jars by about 2 inches. Boil the water in the pot and keep the jars in the water. Cover the pot. Times will vary according to the types of food you are canning. Remove the pot from the stove after boiling the water and allow the water to cool.
Remove the jars from the pot with a hot pad or tongs and place on a dish towel to cool off.
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- Boil pickles for five to 10 minutes, 10 minutes for jam and 25 to 30 minutes for pie fillings or sauces. Canned tomatoes will need to be boiled for 30 to 45 minutes. Canned foods do not need to be refrigerated.
- Botulism is a serious concern in canned food. Make sure you follow proper procedures in order to avoid this type of contamination.
Valery Elias has been writing professionally since 2009. Her work has appeared in the "Savannah Business Journal," and she has experience as an independent secretarial contractor, proofreader and executive sales assistant for Fortune 500 companies. Elias has a Bachelor of Arts in English and American literature from the University of South Florida-Tampa.