To put it more simply, it is a process of preserving food that entails applying heat to food that is contained inside a closed glass canning jar, and then eliminating air from the jar in order to establish a seal.
This technique prevents the food from going bad, which results in increased shelf life.
Both water bath canning and pressure canning are viable options for those looking to preserve food at home.

Canning done in a water bath

The procedure of preserving foods with a high acid content using a water bath canner is a method that is both quicker and requires a lower temperature.
When preserving food in a water bath, it is very crucial that the food be acidic.
The germs that cause food to go bad and botulism, a disease that is uncommon but may be dangerous if it is transmitted by bacteria, are killed by the acidity.
The following types of fruits and vegetables are ideal for preserving in a water bath:

Getting Ready to Cook

Always start with a tried-and-true recipe from a reliable source.
In each recipe, the quantities of sugar, salt, or vinegar, as well as the processing time, have been calculated based on scientific principles.
It is important to follow the recipe exactly and not change any of the proportions of the ingredients or the processing times.
The Ball Blue Book of Canning contains a large number of recipes that have been tried and proven successfully.
These are tried-and-true recipes that have been passed down over the years.

- An accurate recipe will also include the required quantity of processing time as well as the necessary head space.
The head-space is the distance between the surface of the meal and the bottom of the lid. This spacing enables for the food to expand or for liquid to bubble up as it is being processed.
In order to provide a good seal, the head space is essential.

- Wash and sanitize your cutting board, knife or any other equipment you will need to create your dish.

- When preserving food, always use perfectly mature and spotless vegetables.
This will guarantee that your completed product will not only have a delectable flavor, but will also have the appropriate color and get rid of any germs that may have been residing in the ruined section of the fruit or vegetable.

- Make sure to wash all of the vegetables in warm water using a detergent that is appropriate for eating.
At any stage along the path from the garden to the kitchen, the food you eat might be tainted with pathogens such as bacteria, viruses, or parasites.
Before you begin canning, this will keep your food protected from any potentially harmful contamination.