Growing up we had a fair sized garden and my mom did lots of canning. It was really more out of necessity than anything. We lived in a very small isolated community and in the winter we often couldn't go to town for weeks at a time. We had a small community grocery store that had the basics, you know, bread, eggs and milk, but it was very expensive and didn't have everything you needed.
My mom canned the basics....peaches, pears, cherries, salmon. Yes salmon, but don't worry, today we will start with something far easier than Salmon.
I always suggest apples as a good place to start. They are abundant in the fall and very forgiving no matter what you do to them but since I am already up to my eyeballs in peaches, we will start there, and I'll do this in laymans terms so feel free to follow along with a glass of wine.
What you NEED (there are lots of other things that are nice to have but you can start out with a very basic set up)......
~a large stock pot,
~canning jars (500ml/pint jars are great for beginners),
~fruit of choice (we are using peaches today),
~a pair of tongs
~a whole lot of ambition.
The very first thing you do is wash your jars and rings. I run mine through the sani cycle. Set the seals aside for now we will get to those shortly.


Once you have all of your jars filled and lids on place in your large pot....ideally you will have an actual canning pot with a rack but no worries if you don't. You can buy the racks separately to fit in your really big soup pot or I just cover the bottom with extra rings until a little rack is created. Place jars in the pot and fill with water until there is 1" of water above the jars and put the lid on (I had not yet put the lid on in the photo to the left). Turn stove on high (if you have a flat top range you need to do this on a camp stove outside or at a friends house. Flat top stoves don't like canners) once the water comes to a boil you start your processing time. For pints you process for 30 minutes and for quarts 35 minutes. Once the timer goes off, turn the heat off and remove the jars from the pot. Use tongs to do this and place the jars on a heavy towel to cool. You want to leave them alone until they are fully cooled, as they cool you will hear the lids snap, this means they have sealed. Once the jars are completely cool, check the seal by tapping on the lid. An unsealed lid makes a hollow sound and you can push it down in the center, a sealed lid is already sucked down on it's own. Now you have canned peaches to enjoy over the winter. Peaches will remain shelf stable for at least a year. They are still good after that but a year is generally when the quality will begin to decline.
When you put up your jars remember to remove the rings and store them separately. This is important, if a seal breaks in storage and bacteria grows you want to know that when you take the jar down. If the rings are off, the seal will be broken when you take the jar down alerting you to the spoiled jar, if you leave the ring on the contents can ferment and bacteria can grow and the jar can reseal itself trapping the bacteria in and you would never know, and you put yourself at risk. Now this sounds scary, but in my entire life I've never had a jar unseal while in storage. I did have one jar of jam that looked iffy when I took it down but it was still sealed....I tossed it. Better safe than sorry.
So there you have it, happy canning!!
~Chey