Canning seems to be one of those long-lost skills that is making it's way back into homes again. Yes, some have continued to do it. But with homesteading on the rise, there are so many who have never canned and didn't grow up with it either. I have been canning, off and on, for almost 15 years. It was a necessity due to some of my daughter's special dietary needs. For the past year or 2 I have been canning more regularly and it's such a great feeling when I open up my pantry and see all of my home-canned goods. Not only do I know exactly what is in each jar, but it's also a nice feeling to know that I am contributing to my family's health and that we don't have to rely on other people/stores for our food.
Now, let's talk about water bath canning. It is an excellent option for high-acid foods such as fruits, jams, jellies, and pickles. It’s easy to master and doesn’t require any fancy equipment beyond a large pot and a few canning supplies. In this post, I’ll walk you through the steps for water bath canning. Two of my favorites to can are applesauce and pear or apple slices. I'll be sharing those recipes soon!
What is Water Bath Canning?
Water bath canning is a method used for preserving high-acid foods by submerging jars in boiling water for a specified amount of time. The heat forces air out of the jars, creates a vacuum seal, and destroys mold, yeast, and bacteria that could cause spoilage.
Equipment You’ll Need:
- A large pot with a lid (canner or a deep stockpot)
- Canning rack (or something to keep jars off the bottom of the pot)
- Canning jars with lids and bands
- Jar lifter
- Ladle and funnel
- Towels and cloths for wiping jars
- Non-metallic spatula for removing air bubbles
- Labels for marking contents and date
*Most of your canning supplies can be found in a set like this: Canning Supplies Starter Kit - be sure you check measurements to ensure that the canning rack fits into you stockpot or canner.
Steps for Water Bath Canning:
1. Prepare Your Jars and Lids
- Start by inspecting your jars for any cracks or chips. Only use those in perfect condition.
- Wash your jars in hot soapy water, or run them through a dishwasher cycle to sanitize them.
- Submerge the jars in your large pot filled with water, make sure you have the canning rack in the bottom of the pot. Bring the water to a simmer (not a full boil) and keep the jars hot until you’re ready to use them. This helps prevent cracking when adding hot food.
- Place the lids in a small saucepan of simmering water (do not boil) to soften the sealing compound.
2. Prepare the Recipe
Make sure whatever you are canning is made and ready to go before you start the canning process. Some items, like applesauce, can be cooking while you prep your canner and bring it up to the proper heat.
Make sure whatever you are canning is made and ready to go before you start the canning process. Some items, like applesauce, can be cooking while you prep your canner and bring it up to the proper heat.
3. Fill the Jars
- Remove one jar at a time from the simmering water, using your jar lifter. Pour out any water inside.
- Use a funnel to fill the jar with your prepared food, leaving the appropriate headspace (usually 1/2 inch for fruits).
- Use a non-metallic spatula to remove any trapped air bubbles by gently sliding it down the sides of the jar.
- Wipe the rim of the jar with a clean, damp cloth dipped in vinegar to ensure a proper seal.
- Place a lid on the jar and screw on the band until fingertip-tight (don’t overtighten).
4. Process the Jars
- Once the jars are filled and sealed, place them on a canning rack inside your pot of boiling water. Make sure there’s at least 1-2 inches of water covering the jars. If you need to add more water, make sure it is hot water.
- Place the lid on the pot and bring the water to a rolling boil. If using a canner, do not use the pressure cap.
- Start timing once the water reaches a full boil. Most fruit recipes require 20–30 minutes of processing, but always refer to your recipe for exact times.
- Also be sure you adjust times for your altitude.
5. Cool the Jars
- Once the processing time is complete, turn off the burner and remove the lid. DO NOT move the canner off of the burner.
- Let sit for 5 minutes, then carefully remove the jars using the jar lifter. Place them on a towel or wooden board, leaving space between jars.
- Allow to cool for 12–24 hours without touching the lids or bands. As the jars cool, you’ll hear the satisfying "ping" sound that indicates they’ve sealed.
6. Check the Seal
- After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not pop back, it’s sealed. If it pops, you’ll need to refrigerate the jar and consume the contents within a week.
- Once sealed, remove the screw-on ring. You do not want to store the jars with the ring on because it can give you a false seal. If the jar is properly sealed, the lid will stay on until you open it.
7. Store and Enjoy
- Label your jars with the contents and the date. Store them in a cool, dark place. Properly sealed jars will last up to a year or more.
- When you open the sealed jar, use a ring to keep it closed.
- Refrigerate after opening.
A Note of Caution:
When it comes to canning, safety is key. It’s essential to only use approved canning recipes from trusted sources like the USDA, Ball, or other reputable food preservation organizations. These recipes have been tested to ensure they provide the right acidity levels and processing times to prevent the growth of harmful bacteria, particularly botulism, which thrives in low-acid, improperly canned foods. By following tested recipes, you’ll ensure that your canned goods are safe for your family to enjoy.
When it comes to canning, safety is key. It’s essential to only use approved canning recipes from trusted sources like the USDA, Ball, or other reputable food preservation organizations. These recipes have been tested to ensure they provide the right acidity levels and processing times to prevent the growth of harmful bacteria, particularly botulism, which thrives in low-acid, improperly canned foods. By following tested recipes, you’ll ensure that your canned goods are safe for your family to enjoy.
Happy Canning!
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If you are not familiar with soap nuts, then let me take a moment to introduce you to them. Soap nuts, also known as soapberries, are a natural alternative to chemical-based soaps and detergents. They are actually not a nut, but a fruit that comes from the Sapindus genus of trees and shrubs, which grow primarily in tropical regions such as India, Nepal, and parts of Southeast Asia. The most commonly used variety is Sapindus mukorossi, often called the Indian soapberry. The outer shells of these berries contain a natural soap-like substance called saponin, which is released when they come in contact with water. And, believe it or not, I have actually seen some growing here in the state of Oklahoma.
How They Work:
The saponin in soap nuts acts as a natural surfactant, which lowers the surface tension of water and lifts dirt and grime from fabrics, surfaces, and even skin. When soap nuts are added to water, they create a mild suds-like solution, similar to soap, making them effective for cleaning purposes. They are gentle yet efficient, making them suitable for people with sensitive skin, babies, and those who prefer eco-friendly cleaning options.
Ways to Use Soap Nuts:
- Laundry Detergent:Soap nuts are most commonly used as a natural laundry detergent. Simply place 4-6 whole soap nuts in a small muslin bag or sock, tie it up, and toss it into the washing machine. They can be reused for 3-5 loads. Once the nuts lose their soapy feel, it's time to replace them...although, depending on the nut, I can get a few more loads out of them. I just replace the broken down ones with new ones and continue using the remaining one until it's used up. They tend to get paper-thin when it's time to replace them.
- Multipurpose Cleaner:You can make a liquid soap by boiling soap nuts in water. Use the liquid as an all-purpose cleaner for counters, floors, and other household surfaces. The solution can also be used for dishwashing or as a hand soap. Be sure to keep this liquid in the refrigerator if not using it within a week to help maintain freshness and potency.
- Shampoo & Body Wash:Soap nuts can be used to make a natural shampoo or body wash. The liquid extract from soap nuts cleanses hair and skin without stripping natural oils, making it a gentle option for those with sensitive or dry skin.
- Produce Wash:Since soap nuts are non-toxic, their liquid extract can be used to wash fruits and vegetables. It helps to remove dirt and pesticide residues without adding any harmful chemicals.
- Insect Repellent:Soap nuts also have mild insecticidal properties and can be used to wash plants to deter pests or as a natural solution for controlling lice or fleas on pets.
- Jewelry Cleaner:A diluted soap nut solution is gentle enough to clean jewelry, restoring its shine without harsh chemicals.
Environmental Benefits:
Soap nuts are completely biodegradable and compostable, making them an eco-friendly choice for household cleaning. They also come from renewable sources, as the trees continue to produce fruit year after year.
Now, is your mind blown like mine was when I first learned about them?? Another good thing is that the "nuts" themselves last a super long time, making them a perfect addition to your stash. I always keep some on hand so that if I run out of one of my regular detergents or cleaners, I can pull them out and make exactly what I need, when I need it.
Here are a couple of ways I have purchased them:
Soap Nuts, 8 oz - Smaller amount, but with a little informative booklet, as well as a travel bottle and muslin bag.
Soap Nuts 2.2 lb - Big bag of soap nuts and a muslin bag.
If you give these a try, I'd love to know what you think and how you used them.
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If you have been following me for very long, you know that my family is diving into homesteading. In truth, we have been inching towards it for about 15 years. However, we have never owned our own land and the homes we have lived in have had very little land. But, we started a small garden, learned to can our own foods, cook/bake from scratch, learned about natural remedies for our health...the list goes on.
In the past year, we also added livestock...again, not having any land of our own. We have 50+ goats (for meat), 2 great pyrenees pups that will soon be guarding the goats (currently on another friend's land), did a large scale garden (again, on a friend's land), and also have a cow (once again, on another friend's land). And we just added a set of bunnies (to breed) to our backyard. Boy, that was a mouthful to type!
The general idea is that you sometimes have to think outside the box. Our goal is to own our own land soon, with many acres. We will then move all of our livestock and gardening onto that land. Little by little, we are turning our home into a homestead. We may be doing it all a tad backwards, but this way, we won't have to do it all at once. We have a lot of what we need, we just need the land to go with it.
We also do some gardening where we live. I have a windowsill herb garden, use a tower garden to grow certain things year-round indoors, and we have a few fruit trees in containers, as well as some flowers and other herbs outside.
Since we are fairly new to the livestock aspect of homesteading, we have found some great homesteaders to follow. One of our favorites is Homesteaders of America. They put together so much information from all areas of homesteading. It's pretty much a one-stop shop for your homesteading needs. My guys have learned so much through them about livestock, I have learned even more about canning and preserving foods. Trust me, it's one to check out for sure!
No matter where you live, if you have a heart to homestead, start looking around and gathering resources. Chances are you will find your own little community to join efforts with. It's such an amazing feeling to know that you are able to provide so much not only for your family, but for others too.
Happy Homesteading!
Happy Homesteading!
Join our HomeGrown Homestead community—a place where we learn, grow, and share our homesteading journey together, fostering a bond of shared wisdom and experience. (everyone is welcome!)
Step into Lavender & Coffee: A Sip of Serenity, a haven for moms seeking support and community on their journey to fulfilling their roles as wives and mothers with grace and purpose.(for moms only)
I have tried several different bread recipes. And I'm always on the look-out for one that saves me time and money. I have found the perfect one for my family. I am able to make 3 loaves at a time, with just one batch of dough. It also freezes well after it's baked, which also saves time since I don't have to make it every few days.
White Sandwich Bread
Ingredients
- 6 1/2 to 71/2 cups of all-purpose flour*
- 2 1/2 teaspoons salt
- 1 1/2 tablespoons instant yeast
- 1/4 cup sugar
- 2 3/4 cups very warm water
- 1/4 cup olive oil
- butter for top of loaves, optional (for after baking)
Instructions
1. In bowl of electric mixer (fitted with dough hook), combine 3 cups of the flour, salt, yeast, and sugar.
2. Add the water and oil and mix until combined. The mixture will be thin.
3. Cover the bowl with a towel (I use a flour towel) and let batter rest for 10 minutes. It will be slightly bubbly at the end.
4. With the mixer running, gradually add the *rest of the flour*, until the dough comes together in a cohesive ball that clears the bottom and sides of the bowl and doesn't leave a doughy residue on your fingers when touched, but is also still just slightly tacky (not overfloured and dense).
5. Kneed for about 2 minutes until the dough is smooth and supple.
6. Lightly grease a large bowl. Transfer the dough into the prepared bowl, roll around to grease the dough, cover with a towel, and let rise until doubled in size, about an hour.
7. While dough is rising, grease three 8 1/2 by 4 1/2 inch bread pans (1.5 quart).
8. Lightly punch down dough and divide into 3 equal pieces.
9. Gently roll each piece of dough into a loaf, pressing out air bubbles as you roll. Alternately, you can gently press the dough without rolling and form into a loaf, being sure to press out bubbles.
10. Place the dough loaves int the pans, cover with towel, and let rise for another hour or until doubled in size.
11. Towards the end of the rise, preheat oven to 350 degrees F.
12. Bake bread for 30-32 minutes until golden and baked through.
13. Remove pans from over, brush tops of loaves with butter, and immediately remove from pans. Place on a wire rack and cool completely.
14. Slice bread and store. It can be stored at room temperature for a couple of days, or in the fridge for a few more. If not using within a week, place cut bread in the freezer.
NOTES:
The original recipe calls for 6 1/2 to 7 1/2 cups of flour. I always end up using at least 7 cups.
If you make bread regularly, I highly recommend a bread slicer like this one.
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This is my 9th year homeschooling. I have now graduated 2 and have 1 more to go. Time sure does fly by!
When I was first getting started, it took some time to find the perfect planner. Not only did my kids need to know what was expected, but I also had to keep up with all 3 of them. That's a lot to keep up with! I finally found the perfect planner. It had all the right things, record keeping, ways to outline each topic/student/week. The problem was that I could only purchase this planner in ONE store and for a very limited time. If I didn't grab it when I first saw it, I was likely to miss out all together. Not only that, it was a pretty thick planner. It took up so much space that it wasn't easy to just grab and go. And, as my kids got older, they really. needed their own planners...or just mine to glance at. It really wasn't used much past the first couple of weeks of each semester. So the cost + the BIG spiral = not always worth the purchase.
Then I had another problem...none of the smaller planners that were inexpensive and easy to just grab and go had the pages I wanted. I was so spoiled with the other planner. So I set out to create my own planner. My goal was to sell it as a printed copy online. A few years went buy and it just wasn't happening.
Enter, DIGITAL PLANNERS. What.a.game.changer. I'm happy to announce that I finally have a homeschool planner available! It's currently available in one color option (cool, calm colors), complete with a sample sticker sheet. Yes, you can use stickers in digital planners! So MUCH FUN! You can find out more about it here. It's currently available as a pdf download that can be used in note-taking apps like GoodNotes or Notability. But it will soon be available as a regular pdf download so that you can print the pages you want.
Next up, I'll be creating more sticker sheets for individual purchase. I also have a few other planner ideas that should be available soon. I have had SO much fun creating the planner and stickers. I'm not sure I'll be stopping any time soon.
Join our HomeGrown Homestead community—a place where we learn, grow, and share our homesteading journey together, fostering a bond of shared wisdom and experience. (everyone is welcome!)
Step into Lavender & Coffee: A Sip of Serenity, a haven for moms seeking support and community on their journey to fulfilling their roles as wives and mothers with grace and purpose.(for moms only)
