Water-bath canning is a great way to preserve the fresh produce from your garden, or your neighbor’s garden! It seems like there is always extra produce that goes to waste at harvest time, so why not preserve some of it for later?!
There are two different canning methods–water-bath canning and pressure canning. Water-bath canning is used to preserve foods that have a higher acidity such as jams, jellies, and most fruits, including tomatoes. Vegetables can only be safely canned using the pressure canning method, with the exception of vegetables that are pickled using a vinegar solution.
The National Center for Home Food Preservation provides step-by-step instructions on how to use a water-bath canner. Virginia Tech has an excellent water-bath canning tutorial, which includes pictures. It’s a good idea when preserving foods through water-bath or pressure canning, to always use approved recipes and carefully follow each recipe’s directions to prevent botulism. If you have questions about whether or not a recipe or canning method is safe, refer to the National Center for Home Food Preservation, the USDA Complete Guide to Home Canning, or the Utah State Extension Canning Resources webpage.