Bernardin Canning Recipe

If you're looking to do canning then you need to get familiar with what supplies you should be buying. Here is a little guide on what you need if you are at all interested in getting started with canning recipes.

Canning jars that are specifically designed for the job should be used; don't use any other type. This is because you need to ensure that the lids and bands fit correctly and give you a really good seal. You certainly don't want them to buckle under the pressure that the canner givs.

There are different types of canner and one that you will want if you are doing acidic foods is the boiling water canner. Acid foods include fruit, jam, jelly along with pickled foods. The boiling water canner you buy ought to have a rack and lid with it.

If you are canning foods that are low in acid such as vegetables and meat then a pressure canner is going to be required.

You may think that you can save money by re-using old lids but this really isn't a very good idea at all. This Is because used lids won't allow the jars to seal properly and therefore won't give you the results you are looking for. In saying that, the bands can be re-used. However you should give them a little inspection and you don't want to use bands that are damaged in any way.

Jar lifters are very important in the process of canning. You need to use them when taking your jars out of the hot water and without a lifter you're going to find that pretty impossible. When removing lids and bands from the hot water, using a magnetic lift lifter is going to come in incredibly useful too.

When pouring your food into your jars, having a funnel with a wide mouth is a very practical thing to have around. It will prevent food from getting spilt and is generally just easier to use.

So please, before you begin any canning recipe, make sure you have the required items of equipment. There's no point in rushing such a process because you'll only end up with poor results. Here is a recipe you can try for vegetable soup.

4 cups of chopped, peeled, cored tomatoes (roughly 2 lb), 3 cups of cubed and peeled potatoes, 3 cups 3/4-inch sliced carrots, 2 cups green lima beans, 2 cups uncooked corn kernels, 1 cup 1-inch sliced celery, 1 cup chopped onions, 3 cups water, salt and pepper (to taste), 3 quart or 7 pint glass preserving jars with lids and bands.

Set up your pressure canner by heating the jars and the lids in simmering water (make sure you don't actually boil them). Mix up all the vegetables in a big pot and add the water. Bring these ingredients to the boil before reducing the heat for simmering for 5 minutes. If you wish, you can add in some salt and pepper.

Pour this mixture into your jars allowing one inch at the top. Remove the air bubbles with the help of a spatula. To do this you should put the spatula between the food and the glass then pat it down from the top. Clean the rim and put the lid on the jar, then put on the band. From now on you just follow the instruction of your pressure canner.