Water bath canning is a method of food preservation that has been around for nearly 400 years. In recent years, more and more people are water bath canning fruit, jams, jellies, meats, and more. For many, water bath canning has been an at-home tradition and is a way of life. For others, taking on water bath canning can be a daunting task. Here's a list of four essential items for first-time canners and as a good reminder for the well-seasoned canner.
1. WHAT TO CAN
If you are water bath canning fruit, buy it when it is ripe. Under ripe or overripe fruit can ruin an entire stock of water bath canning.
2. WATER BATH CANNING EQUIPMENT
You will need jars, rings, and lids. We would recommend using wide-mouthed mason jars to help keep things a bit cleaner. You can reuse jars and rings, but not lids. When reusing the jars, be sure and sterilize them before water bath canning. You will also need a pot large enough to fit 5-7 jars at a time as well as a rack of some kind to keep the jars off the bottom of the pot. Depending on what you are water bath canning; a funnel, tongs, and a magnet stick will help.
Traditionally, water bath canning has been a process done inside, which heats up your house and can quickly make a mess of your kitchen. Taking your water bath canning outside will keep the house cooler and cleaner. All Camp Chef cooking systems have been intentionally designed to work outside.
3. INSIDE OR OUTSIDE
There are hundreds of recipes out there for water bath canning all sorts of foods. Some of the best tend to be those passed down from generation to generation. Try our Bacon Jam recipe, tomatoes, cold pickled jalapeños, sweet and spicy pickled jalapeños, grape jelly, and so much more. If you don't have access to those, try our we suggest doing a quick web search for home water bath canning recipes.
5. INSPO, #FEEDYOUROUTSIDE