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Looking for Simple Canning and Water Bath Recipes and Other Information

Posted by Shannon L. Buck on February 17, 2009


I already have a canning book, but I am wondering some things:

  1. What makes a good water bath unit?
  2. What makes a good canner?
  3. Are there certain brands that are better than others?
  4. Where can I find the glass lids for the canning jars? I have a lot of them.
  5. Are there any simple recipes that I can use to get started? I have never canned anything before.
  6. Can you offer up any helpful tips for a beginner canner?

If you have any answers for me, please post them in the comments section.

Thanks!

Shannon

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6 Responses to “Looking for Simple Canning and Water Bath Recipes and Other Information”

  1. Leasmom said

    I have a water canner but you can use any deep pot to can in. Go to Ball Book online and it’ll explain alot of things to you. Make sure you read and re-read about the process and what to check for, such as where to place the hot jars once you have water boiled them and removed them. How long to let them sit, things like listening to the sound of the jar sealing and how to reseal it if it didn’t seal and how to check the seals by pressing on the lids. You can still find lids in the hardware area at walmart or any hardware store or online.

  2. Thank you for the tips. I will check Ball when I have a chance. I would like to learn to can things like apples, plums and other fruits and vegetables. I also want to learn to make jellies.

  3. Mitchell Webster said

    Good Morning Shannon,

    I just wanted to give my 2 cents, we have canned every year for over 40 years, and we have not used a waterbath canner, for over 35 years. I cannot recommend enough, to go ahead and pay the 80.00 for a Mirro or Presto Pressure canner, they are safe and weighted, so you can pressure can at 5,10,15 lbs pressure, they use far less water to can, and cuts the time by 2/3rds.

    We can vegetables, fruits, meats, soups and stews, every year, this year we did almost 1,000 qts.

    All the recipes that call for you to process in a waterbath, for 30-45 min. will only take a total of 15-20 min. in a pressure canner. Plus we rarely have trouble with jars not sealing or going bad.

    We also process jelly, by venting the canner for 10 min. (this take all the air out of the canner, and then bringing it to 5lbs pressure and cutting it off, let it cool(about 10 min) until no steam comes out when you move the weight, there they are canned.

    In a pressure canner the water is only up about a third on the jars, you do not cover the jars.

    Mitchell

  4. I haven’t begun canning yet, but something I plan to use: http://www.reusablecanninglids.com/ A friend sent me the link, and I’ve since seen a blogger give them a good review; she said it takes getting used to as it’s a smidge different from the normal procedure (something about screwing all the way down, then unscrewing a bit before processing, and having to screw down tightly immediately after coming out of the canner – which could be difficult with boiling hot glass…), but that any inconvenience is more than made up in the fact that you don’t have to buy new ones!

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