Canning 101: Start Here

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.

RESOURCES
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Canners:

Alternate Canning Tools:

Canning Additives:
*You must use non-iodized salt for canning

Canning Books:

Canning Resources and Recipes*:
*Beware that some sites may contain recipes that are not approved by the USDA

If you have some tips or a video on home canning, please be sure to leave a comment or link below. We encourage community and want to provide access to a variety of information so viewers can make their own informed decisions about the topics we cover.

We are taking you along on our journey to become more self reliant and self sustainable. Join us as we build our skills in the areas of canning, prepping, gardening, woodworking, and learning old time methods of living.

Thanks for watching!

Jaime and Jeremy

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[ashleydom]

Thank you for the intro to canning. I followed bit by bit and watched the video until the end. The process of canning seems like something I could learn and am grateful for all the tips and thorough information in this video as well as the links in the description. With best regards

[SkateMasterman]

I see several deaf people in the comments asking for subtitles. Let’s get this liked so the creator can see it and consider activating subtitles to possibly accommodate more viewers.

[echosolace]

6 minutes in and I'm like omg this is the best video ever.

[michaelstimsonii]

None of the preserving books have this much detail. Its like they expect you to know terms and methods as a beginner. Thanks for being so kind and concise in your videos!

[talab]

Vid: "For those who know nothing but canning is food in jars"

Me: Perfect.

[Buggy]

Time stamps for second half of video:
== Pressure Canning ==
34:15 - Intro to Pressure Canners
36:20 - Canner parts explanation
37:44 - Usage information
43:50 - Final steps before storage
44:22 - What you need

== Pressure Canning Recipes ==
44:37 - Recipe from NCHFP

== Storage ==
46:21 - Storage information
47:23 - Storage methods

== FAQ ==
48:18 - Botulism?
50:23 - How to tell if spoiled?
51:24 - What can't we can?
52:57 - White film on my cans? (Scaling)
53:21 - Cook after opening?
53:47 - Raw pack and hot pack?
56:05 - Low sugar canning?
56:58 - What if they don't seal properly?
57:40 - Can I do mixed jars?
59:07 - Losing fluid?
59:41 - Can I can my own recipes?
1:01:27 - How much time?
1:02:55 - Off-grid canning?
1:03:37 - I wanna break some rules

1:04:49 - Final Thanks


(Thank you so much for all this information! This video was excellent! ^_^ )

[dberger]

I'm watching in Jan 2023. I started canning last year. Wish I would have seen this video then. Thank you for taking so much time to help educate those wishing to get into canning.

[Buggy]

Time stamps for first half of video:
== High-level information ==
00:00 - Intro to video
01:38 - Why should you can?
03:26 - Types of canner
04:55 - How to tell high-acid/low-acid food (National Center for Home-Food Preservation)
06:54 - Other methods of canning

== Mason Jars ==
08:03 - Mason Jars
08:57 - Lid sizing information
12:50 - Dry goods storage showcase
13:21 - New vs old jars
13:59 - Brands of Jars
16:00 - Re-using jars

== Other materials ==
16:54 - Other tools of the trade
18:03 - Recipe/book recommendation

== Last Information ==
19:50 - Water bath canner
20:15 - Jar sterilization
21:43 - Making recipe
21:59 - Head-space in recipe
22:55 - Cleaning the jar/lid

== Water Bath Usage ==
24:18 - Water bath canner usage
27:08 - side-note: Why remove the ring
28:22 - Final steps before storage
28:53 - Adding acid
29:19 - What you need

== Water Bath Recipes ==
29:54 - Recipe from book
31:32 - Recipe from National Center for Home Food Preservation

[empresskofoworolatv]

I am subscribing to this channel because you expose everything you are not trying to hide any information on canning, I live in Africa and a lot of food goes to waste here in their season and our African leaders and the rich are only interested in importing goods like imported canned tomatoes, juice, etc while the organic ones go to waste here they are not planning on making use of what they have, or how to preserve these foods in their seasons, so i have decided to do research on how to canned and preserve food

[BreeOlson]

From all of us here during Covid-19, thank you.

[marcb]

I watched thirteen seconds and I already want to thank you for appearing to be and sounding like a mentally stable, intelligent person. I have a good feeling that this may ACTUALLY educate me!

[Buckeye__Life_]

My mom and grandma always canned green beans in the black water canner for years. Never had an issue with anyone getting sick.

[gailntag]

I have been canning for 47 years. What an excellent video!

[mikehackett]

Hello Jamie, I just want to add one more very positive review. I have recently decided that as a hobby, I have an interest in canning. I spent several hours of internet research looking for the best information, there is really not much available. Just "talking heads" telling me how they do things.

Until I found your website. You have provided all of us with so much of a complete, comprehensive understanding of how canning should safely work. And as an engineer (electrical engineering) I appreciate your understanding of compromises and tradeoffs. And trying to help us to understand how important it is to to figure out the best way that each of us might approach a given problem. So often you told us to "DO YOUR OWN RESEARCH"

I thank you so much for the hard work it must have taken to do all of the research, writing and production of this video. I have found it to be of tremendous value. I would really encourage you to keep up this great work!

[CasualGearhead]

For someone who only knew that canning involved food in jars, this is exactly what I was looking for. Thank you for throwing this together to educate people

[msjenjenp]

As a new canner, you are one of the very few youtubers I trust for canning information.. I am appalled at what I see some of them doing and recommending. Even as a novice, I know they are wrong. It's scary. Thanks for what you do. It is much appreciated.

[sonofeloah]

Having been canning since I was in my late teens, I find it funny how there is still to this day a rule of not using dairy in recipes or not to can milk. If cooking times, water bath times, and pressure canning times are kept true, then whatever is canned is sterilized and will not go bad. And as with all canned foods, kept in a cool dry place is essential. And especially dry. Do not want your lids to have moisture on them so they will rust through. If you have issues with humidity causing condensation, then use glass caps with rubber gaskets.
But, with ALL foods, bring to the proper temperature for the proper pressure and the proper length of time and the sealed sterilized foods of all sorts will be safe far longer than the expiry dates of metal canned goods.
Here is an excellent example. There was documented where these explorers found an underground cache in death valley that had log sheets of what came in and when and when items were taken out. Among the leftover canned foods were jarred peaches. Glass lids with rubber gaskets. They were placed in that cache in the late 1890s. Even though it is death valley, things in the ground stay cool and dry. They noticed the food looked good and took a chance and opened up a jar. Smelled it and then tasted it and exclaimed how it tasted better than the modern varieties. Needless to say, the took the rest of the jars home with them after first finishing off the jar they opened.
Yes, properly processed and stored and your foods can and will last that long.
Dried beans/peas, if fully cooked, they can be canned. If you want to do dry long-term storage of dry goods such as beans, flours, whole grains, you can "oven" can those goods and it has been noted that when also stored in a cool dark dry space that they can last easily 15 years or longer. There are youtube channels devoted to such dry food canning.
Be safe and understand that heat in the process is your friend as is cool dry storage is your security. As is the scout motto, "Be Prepared".

[SandStill]

You just saved me $50 that I was going to spend on a beginner's class!
I really appreciate your approach and respect for the art/science of canning. Thanks!

[laangelitalokita]

June 2023 and it’s still helping people learn!

[brookside]

I’m a novice, bought box or fresh peaches and there are too many. I just bought all the appliances for canning and am so glad to watch your video as I have no idea what the other stuff is apart from pot and jar grabber. Now I’ll look for recipe and start today or tomorrow.Wish me luck, never done it or watch anyone do in person. YouTube is great.