Category Archives: Canning 101

Canning 101: A Field Guide to Jars

Posted on January 3, 2012 by marisa

Recently, one of my long-ago former co-workers mentioned on the Food in Jars Facebook page that what she really wanted to see was a visual guide to available jars out there. So earlier, after I’d met all my deadlines for … Continue reading →

Posted in Canning 101 | Tagged , | 99 Comments

Canning 101: Is It Safe to Can Products That Contain Some Oil?

Posted on November 1, 2011 by marisa

Earlier this week, someone asked a question on the Food in Jars Facebook page about canning giardiniera. It’s a spicy mixed pickled that frequently includes a bit of olive oil. I directed that person to a recipe from a trusted … Continue reading →

Posted in Canning 101 | Tagged , | 22 Comments

Canning 101: How To Get Rid of Canned Goods Gone Bad

Posted on October 25, 2011 by marisa

When it comes to home canned foods, the rule of thumb is “When in doubt, throw it out.” This means that if you have any question as to the safety of your product, you shouldn’t eat it (seriously, not even … Continue reading →

Posted in Canning 101 | Tagged , , | 30 Comments

Canning 101: Air Bubbles in Finished Products

Posted on October 18, 2011 by marisa

This time of year, people are canning apple and pear sauce. Makes sense, being that it’s fall and all. It’s a particularly satisfying product to preserve because so many families have these sauces in their regular mealtime rotation, so they … Continue reading →

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Canning 101: A Couple Pumpkin Reminders

Posted on October 11, 2011 by marisa

Scott and I spent the weekend up in Northampton, MA, visiting some Philly ex-pat friends. We played with Spaetzle the cat, enjoyed the unseasonably warm weather and saw many, many pumpkins. Pumpkin season has indeed arrived and along with it, … Continue reading →

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Canning 101: How to Help Prevent Jar Breakage

Posted on September 27, 2011 by marisa

Jars break. It happens to the very best of us. While it’s impossible to prevent it from happening 100% of the time, here are a few things you can do to minimize breakage as much as possible. Avoid using metal … Continue reading →

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Canning 101: What To Do About Spotty Or Filmy Jars

Posted on September 14, 2011 by marisa

It’s been a long day of canning. You pull your last round of jars out of the canner and notice that they all have funky spots on them. There might even be a rough, funky film on the outside of … Continue reading →

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Canning 101: Tomato Float, Sauce Separation and Loss of Liquid

Posted on August 23, 2011 by marisa

Tomato canning season is here and so I’ve been getting a lot of questions from people who are canning their own tomatoes for the first time. They worry because their tomatoes are floating, their crushed tomatoes have separated or their … Continue reading →

Posted in Canning 101 | Tagged , | 107 Comments

Canning 101: How To Save Runny Jam

Posted on August 9, 2011 by marisa

A while back, I wrote a piece all about how to ensure that your jam sets. However, even when you keep all those tips in mind, there’s still a chance that you’ll wind up with a poor set. Here’s what … Continue reading →

Posted in Canning 101 | Tagged , , | 36 Comments

Canning 101: Defining The Terms

Posted on August 2, 2011 by marisa

Last week, I wrote a post in which I rounded up some of the Canning 101 entries I’d previously published. At the end, I asked for suggestions as to other topic areas that you all felt needed some clarification. A … Continue reading →

Posted in Canning 101 | Tagged , , | 29 Comments