Canning your garden's bounty

New generations are discovering the advantages of canning their own fruits and vegetables instead of buying processed versions. Nothing tastes better than your own canned tomatoes in that soup recipe in the middle of winter.

But today's canning consumer is as much about content control as cost savings. Canning your own food gives you control over the quality and additives in the foods you feed your family.

Make sure you have the proper equipment because that's key. Low-acid foods, like meats and many vegetables, must be processed in a pressure canner for safety. A water-bath canner can be used for high-acid foods such as pickle products, jams, fruits and salsa. Tomatoes can be processed in either canner, but you need to to add bottled lemon juice to raise the acidity to a safe level since today's tomatoes are lower in acid than when your grandmother was canning.

Make sure you use jars specifically designed for canning. Never reuse jars from food you've purchased at the grocery store because they may not be strong enough to withstand processing and may break or may not seal properly.

Use tested recipes and don't alter ingredient ratios and follow all processing directions.

Below are links to tested recipes and instructions.
USDA National Center for Home Food Preservation>>
Ball Canning>>

Check your state and local codes before starting any project. Follow all safety precautions. Every effort has been made to ensure the accuracy and safety of this information. Neither Westlake nor any contributor can be held responsible for damages or injuries resulting from the use of the information in this document.