Does the word “canning” evoke images of vats of boiling water, bushels of produce and rows of jars? If so, you don’t know small batch canning!
Small batch canning is easy, safe and requires only a few inexpensive, simple pieces of equipment. In fact, you probably already own most of what you will need! There are two methods of canning: water bath and pressure. Water bath is safe for high-acid foods such as pickles, chutneys and jams. Pressure is safe for low acid foods such as meats, stocks, and low-acid vegetables (i.e. corn, beans). Let’s talk about water bath canning.
To safely water bath can you will need:
- a 12 quart stock pot
- a round cake rack that will fit in the bottom of the stock pot
- a jar lifter
- canning jars with lids and rings
My “Preserving The Harvest. Small Batch Canning With Tess” class is now live. In my small, hands-on class, I will take you through the process from start to finish. During class, you’ll graze on an assortment of goodies prepared with the recipe you are learning to can that day and accompanied by lots of sparkling wine. At the end of class, you’ll leave with your own jar of preserved goodness plus access to the recipes. If there isn’t a class scheduled at a time that works for you, request one! I will to my best to accommodate you.
Small batch preserving is not only easy, safe and satisfying. it’s also economical and environmentally responsible. Jars are reused rather than being thrown away. Children are fascinated with canning. Preserving with children teaches them the values of thriftiness and environmental responsibility, plus it’s just plain fun! Don’t forget that home canned goods make great gifts, too. There’s no feeling quite like admiring your own little stock of home canned goods. I hope you will allow me to show you how simple it is to make small batch preserving a part of your life.