In this post, I will explain all about the canning course for busy beginners, Start Canning, and I will give you all the details for how to join in the fun this canning season.

I am so proud and excited to share that the Start Canning e-course is ready to rock and roll. If you are chomping at the bit and want to sign up now, head here! www.startcanning.com

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I created a canning course for the busy beginner. Let me explain a little about what that means. By busy, I mean that I don’t teach every dang recipe ever because no one has time for that. I do teach TECHNIQUES that I think you can apply to many other recipes after you take the course. Once you learn how to process foods in a food mill in one recipe, you can easily do it in another. Once you learn how to make strawberry jam, you can try apricot jam on your own. I know you don’t have all kinds of free time to watch hours upon hours of video and eat bonbons. You could watch the videos and read 10 minutes at a time over a few weeks, or you could devour the whole course in a weekend.

By beginner, I mean really a brand new, never boiled a pot of water before beginner. I explain and show everything, clearly, more than once, so you can SEE how the process works. A good cookbook will tell you what to do but a video course that you can access any time you want, pause and rewind, and that has helpful cheat sheets and just for fun quizzes to check your learning will SHOW you how to can. All the in-person workshops I have attended really assumed that attendees cooked often and well upon attendance and I wanted to be sure that even true newbies could learn from this course.

The biggest obstacles people tell me to stand between them and canning nirvana are the equipment, the seemingly complicated process, and safety. All three issues are addressed in the course so you will be ready to can your first batch right away. I have several videos where I go over which equipment you need, why you need it, and offer alternatives where appropriate. We follow USDA approved canning guidelines and I even walk you through their website that is the final word on canning safety. You will get to see how to can a variety of recipes that I chose very purposefully so you can learn a range of skills you can apply to whatever you want to preserve this season.

I am working on some really fun bonuses to include to the course that I can’t reveal just yet but they just might have something to do with making homemade bread. Stay tuned on that one, Wildflowers. I have a few other irons in the fire that will make the experience even more fun but I have to keep my lips sealed a while longer. You’ll be the first to know, Dear Readers.

Those who join the course get to have access to a private Facebook group where we get to troubleshoot, swap recipes, learn from one another, and where I can help you however you need it.

I really hope that if you are considering purchasing the course that you give yourself permission to do so. The value of learning a fun new skill that will improve your cooking and eating experiences immeasurably will far surpass any concerns you have over whether or not you can do it (you totally can!), if you will get sick (no way; we will use trusted recipes and procedures! I will help you every step of the process!) or if you will understand how (canning is way easier than cooking a holiday dinner, folks). Let’s Start Canning!

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You can see all the lessons inside the course right here! 

This post will explain clearly the canning process and detail what is boiling when so you can begin canning with confidence.

The part about canning the really makes newbies worried (other than food safety) is not knowing what has to happen when. When you were a kid, you might remember someone canning in your family and looking up at the stove and seeing what seemed like 10 pots of boiling water. Well, canning does not require 10 pots, but I know it can seem like it to a busy beginner.

I like to mentally break the canning process into two main parts. You have to PREPARE and then you PROCESS. Prepare and process; that’s the name of the game, Wildflowers.

First, you must prepare the big water bath processing pot in which your jars will hang out. Fill it and the jars with hot tap water, turn the stove on high, and bring to a boil.

Prepare the preserving pan. In the preserving pan, you will be cooking the fruit into jam, the tomatoes into sauce, or bringing a brine to a boil.

Then it is time to PROCESS. This is where the action happens. Your food is cooked according to the recipe, and your jars are warm.

The process begins with you pulling one jar out of the processing pot at a time. Pour the boiling water out, place the hot jar on a towel on the countertop. Fill the hot jar with hot food (your cooked jam, applesauce, etc). Put a lid and ring on to the jar. Return the hot jar (now full of food) into the boiling water bath. Pull your next empty jar from the pot and repeat the process. Here’s what you need to keep in mind as you repeat the process:

• You may need to lower the heat on the processing pan. As the amount of food decreases (because you are putting it into the jar) the remaining food will boil faster. Keep an eye on the preserves and stir often. You want it hot but not burning or scorching on the bottom.
• As you fill hot jars with hot food and return them to the processing pot, you will notice the water level rising. Avoid overflowing by pulling a jar from the boiling water and pouring the water from it into the sink.
• This water level issue is compounded a bit by the vigor of the boil and the amount of water that is lost to steam. There are plenty of times where I have had to dump water in the sink to only have to add a bit more once all the jars are filled with food. The jars need to be covered by a minimum of 1 inch of boiling water in order to process.

Once all the jars are filled with food and submerged in the boiling water bath, bring the pot back up to boil. This is when you may have to add hot water to the pot to cover the lids sufficiently. I have filled a drinking glass with hot tap water or used water from the tea kettle. It isn’t advisable to move the very heavy pot full of boiling water and jars from the stove. Use a vessel to fill it.

Once the water is boiling, set a timer for the time specified in the recipe, be sure to adjust for your elevation. Because of the change in atmospheric pressure the higher you get in altitude, you must add 5 minutes of processing time for every 1000 feet you are canning above sea level. I go through my cookbook with a pencil and change all the processing times so I never have to think about it.

If during the canning process the water stops boiling (if you turned the stove down a bit too much, or you lost power) stop the timer, and once the boil is resumed, resume timing.

Once the time required has passed, turn the stove off and use the jar lifter to pull one jar at a time from the boiling water bath and set each jar carefully on a towel covered countertop.

Listen and watch for the lids to make a ping, ding, or click type of noise, and to become firmly concave on the jars. It may take up to 12 hours for the lid to seal and that is perfectly okay. Sometimes the lids seal while they are still in the air, clasped in the jar lifter. That is also okay. Don’t disturb the jars until they are cool and sealed, at least 12 hours later. Label and store in a cool, dark spot.

That’s the order of events, Wildflowers! When people tell me it seems like a lot going on or that they don’t think they can do all that at once, I ask if they have ever cooked or helped cook a big holiday dinner. I think that those cooking marathons are way more complicated; you have meat in the oven, gravy on the stove, veggies in the fridge, dressing to whisk, timers for a bunch of different dishes, rolls to warm, pies to cut… THAT is a lot to manage. Canning is just 3 burners going and once your food is in the processing pot, you usually don’t have to move around the kitchen that much.

While you are actively filling the jars, I would say that is the part that might be stressful for a newbie. I make my small children stay out of the kitchen just in case I splash hot water and I make sure my sweet but underfoot Lab is outside and not going to trip me on accident.

The first few times you can, this may seem like a lot but I’d advise a beginner to focus on the task at hand to ensure low stress and fun experience.

If you wish you had a friend to invite you over to SHOW you how this all works so you could learn to can with confidence, I’m that friend.

I have created a canning course for the busy beginner where I share more than 10 videos of me actually canning so you can see the process for yourself.

If you are thinking you don’t have time to learn, I assure you that I don’t teach every recipe (who has time for that?). I teach a set of TECHNIQUES that you can apply to countless other recipes. Once you watch me make strawberry jam, you will be ready to try apricot jam on your own.

With the course comes to access to a community of like-minded souls who are brand new to canning just like you, where you can share successes, ask questions, swap recipes, and learn from one another.

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I can’t wait for you to join this course and learn how to feed your loved ones food you can feel good about and share the love all year long, months after harvest.

This price won’t be around for long and I want my blog readers to be the ones getting the best deal since you are the smartest, raddest Wildflowers on the internet. Enroll now and get instant access to the course!

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Canning 101: Everything You Need to Get Started Canning | This comprehensive post shares what tools are a must-have, which ones you can skip, and what you can add to your wish list.

Getting started canning can seem totally overwhelming because you need fairly specific equipment and it is really hard to know what to invest in, what you can skip, and what is a necessity. I am here to explain all the stuff you must have, the tools that are handy but not necessary, and what you can wait a while to get your hands on. This post will explain everything you need to get started water bath canning and includes affiliate links to Amazon (my online shopping fave) should you want to start adding goodies to your cart and get started canning stat. If you think you have all the tools you need, this post shares what in the world you need all the pots for. If you have canned a time or two, scroll down to where I share my canning resources including the Acid & Canning Guide and the link to the ebook I’m so excited about. Happy reading, Wildflowers!

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