Home Food Canning with the Cannular
Have you ever thought about canning your own food at home? Maybe that delicious pasta sauce that your family makes. What if you had a can of that delicious sauce that you could open anytime and make some pasta. Or what about all that fruit you grew in your yard? Maybe you have too much to eat or share, and don’t want it to go to waste, why not can it?
Canning at home can be fun and rewarding, especially if you have something like the Cannular Pro Semi-Auto Bench Top Can Seamer. With a push of a button and a few seconds, your canned food is sealed.
Before anyone cans at home though, they should be aware of proper safety precautions. Knowing what can go wrong and what can cause spoilage are real concerns. Please do your due diligence on the subject and read the available literature at the National Center For Home Preservation
here. An approved canning recipe is also recommended as they have the proper procedure and ph requirements to meet safety guidelines.
Another good resource to learn about canning low acid and high acid food is watching some videos. Like the ones from the University of Alaska Fairbanks. Canning jams and jellies which you can watch
here. Jams and jellies are low acid and don’t need a pressure cooker. Canning things like fish can be found
here. Meats are low in acid and require a pressure cooker to be safe.
One last resource is from Clemson University, it is an article on the importance of pH in canning foods which can be found
here.
When you have watched and read all of the above and you have found a recipe that you want to make, then it is time to prepare for canning.
What you will need for canning food at home!
Home Canning Recipe:
Please ensure that you have all the ingredients and equipment to prepare your recipe, food, pots, spoons, etc. A good recipe should tell you everything you need.
Home Canning Equipment:
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Canning Machine such as the Cannular
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Canning chuck for steel food cans
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Cans to put your food in.
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Pressure cooker for low acid foods
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Large pot for boiling high acid foods.
When you have all of your ingredients, tools, and cans in place ready to go, it’s time to start.
The rest of the process is fairly straightforward as long as you have everything you need. Just follow the recipe you have decided to make, and when it comes time to put your food in a jar or can, just make sure it is in a can. If it is in a jar, you can’t seal it with a can sealer, and the benefits of a metal can over a glass jar will be lost.
Fill your cans with desired recipe, put the lid on top the filled can, place the can with lid in your cannular sealer and press start. No hand cranking is needed to seal your cans just a button. In a few seconds your can will be sealed and air tight and ready for the next step in the recipe. You can even see how easy it is to can with the Cannular Semi Auto here.
If the recipe instructs you to boil, boil for the determined time period in the recipe, or if pressure cooking is needed, pressure cook for the determined time specified in the recipe.
Some may be wondering about dry canning. Dry canning is something to be cautious about. In an article from the University Of Wisconsin-Madison, they describe the potential risks of dry canning. They also cover some safer techniques if you are wanting to store dry foods in a container.
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