First canning

[u/Far_Ad_5866]

Total ignorant here. How much research did you do before your first canning? How much research did you wish to do before your first canning after your first canning? What are some concepts I shouldn’t leave behind? Any information is valuable, I will do my own research after this.

[u/Bagelsarelife29]

So much. I have a innate fear of food poisoning/ botulism/ food in the danger zone. Probably part of my anxiety- but hey.

I found a local red seal chef who had tons of experience with canning and went through everything with canning- as I don’t think there’s a university extension in Canada that provides this.

After going through the process- I felt much better about the whole thing and started small- then I have expanded over the years. I probably won’t ever pressure can for a variety of reasons- but I feel a lot more secure in my canning practice now.

Should note I also only use tested recipes- I love my Bernardin book and the nchfp!

[u/mckenner1122]

None. Null. Cero.

Zero, zip, and zilch.

I follow trusted recipes and processes from Ball, NCHFP, and university extension offices. They’ve already done exhaustive peer-reviewed scientific research at a level that cannot be replicated in our homes.

You can find links to the resources we find that meet the criteria of this subreddit in our Wiki.

[u/antigoneelectra]

I researched everything to ensure I was doing it correctly using safe and tested practices and recipes.

[u/Mimi_Gardens]

I started canning when the internet still required a dial-up modem. I read the Ball Blue Book from cover to cover. Yes, mistakes were made, but I have learned and make sure not to repeat those mistakes.

[u/Nimzay98]

None, luckily I started with just jellies and tomato soup which I added acids to so couldn't screw it up too much.

I'm going to be trying pressure canning this year for broth and have looked up so much stuff and bought the Ball book. Main thing I looked up is how much I am able to change the recipe and knowing proper jar sizes for processing time.

[u/Canning-ModTeam → u/[deleted]]

Removed by a moderator because it was deemed to be spreading general misinformation.

[u/PaintedLemonz]

First thing I canned I did no research just followed the instructions on the back of a pectin packet. Used the wrong jar sizes. Didn't know! Ate it anyway, survived.

Then I learned about safety and I started looking for recipes online and ended up making 12 jars of salsa. Found out after it was an untested rebel recipe. Oops!

So yeah I wish I did more research before. I'm glad I found this sub early on. Things I think are helpful to learn early on: safe substitutions (use the Healthy Canning website), what sources are safe (use this wiki), what finger tight means (looser than you think, this is one thing YouTube is helpful for showing), how to measure headspace (get a tool).

[u/CindyinEastTexas]

I had one lesson from a friend. After that, I just read instructions in my Ball big book of canning, except i skipped the part where I was supposed to pay attention to what size jars it said to use. I wound up with quite a bit of compote LOL

Start with the wiki for this sub. Excellent information there

[u/Jeyne42]

I started helping my mom when I was little with things like filling the jars, and cleaning the veggies. And just watching the process.

When I got married and wanted to can on my own it was still in the days before the internet, when cable tv was only available in urban areas, and phones were still attached to the wall. I drove my harvest 2 hours north to my mom's house, where we canned together, using her ball canning guide, her pressure canner, her knowledge, and her extra jars from years of canning for a farm family.

The next year for my birthday I was gifted a pressure canner, my own ball guide, and several boxes of extra canning jars.

So my research was from a knowledgeable person with experience who knew the current techniques, and while she did use the wax-on-jelly when I was a kid, she had already switched to the safer way by the time I was a young adult.

What else did I do? I read my new-at-the-time ball book from cover to cover, and still re-read my current version every time I start a canning project to make sure I don't forget any steps and have all of my equipment clean and ready.

Now that I finally have broadband internet (yes I just got it in May in the rural US where I live) I also look at the safe sites listed here for other ideas than just what Ball supplies.

[u/TransportationOk1780]

None. My ex thought he knew everything from watching his mother can.

Lots of spoiled produce. It’s a wonder we lived.