6 Most Outdated Canning Techniques: How to Save Time and Can Safely

| 9/3/2019 2:11:00 PM

Jenny GomesLearn what methods are out of step in the modern kitchen and replace them with safe, time-saving techniques so you can learn to can the fast, modern way!

1. Using a giant black speckled pot. Those pots work just fine, and are what your grandma may have used, but you don’t have to! The giant black and white speckled pot with the wire rack takes about 35 minutes to come to a boil. That’s a lot of time, energy, and even more so when you want to preserve a second batch. They simply are a time suck that’s really heavy; lugging that huge pot around full of hot water isn’t all that safe. Also, they aren’t useful for anything other than canning. I don’t have room in my kitchen to store something that’s slow, cumbersome, AND really big.

INSTEAD: I have two great solutions to the huge canning pot.

A. Use a pot you already have with a silicone trivet on the bottom. The smaller pot will come to a boil faster, and the silicone trivet will keep the jars from rattling around on the bottom and breaking.

B. Use a steam canner. Steam canners are ready to can in 5 minutes whereas a traditional pot + silicone trivet takes at least 20 minutes. They use the same recipes as a traditional water bath of any size, but are ready to use so much faster! They are lighter, and super easy to use. Differences Between Water Bath Canning and Steam Canning

2. Simmering your canning lids. I know, I know, your granny simmered so you think you should. Or, you got a utensil kit and it comes with a lid lifter so you feel like surely, you should be pulling the lids out of some hot water, right? Wrong. You DO NOT have to simmer your Ball canning lids (and many other brands — check brand websites or lid packages) and haven’t had to since the 1960’s.

10/4/2019 8:35:21 AM

Nearly every state has county extension offices. If you have any questions about the process or the safety of your grandma's recipes the home economist at your local extension office can help. Be sure to use recipes from reliable sources such as uga.edu, Ball or Bernardin. Canning is a nearly lost art but it is most definitely a science. Follow reliable recipes and your food will be both delicious and safe.

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