The adventures of canning

During 2013 I had been trying out several different marinara sauce recipes and by the end of the year I had successfully figured it out! After I made all these batches of sauce I would freeze most of it for use later. Then my freezer filled up and I noticed that the sauce started to separate and some got freezer burn. I was not a happy camper.

This led me to attempt to learn how to can. No not learn the game Kan Jam, but learn how to preserve foods utilizing water-bath canning. I figured I would learn a new skill as well as free much needed space in the freezer. So I put on my winter boots and headed to Walmart in search of canning supplies. I got quart sized jars and the Ball Blue Book for a time tested resource on canning. I got home and started working. I now know looking back, my mother is always right … read EVERYTHING first before you do something, right? I guess I was just super excited.

I had made the marinara sauce but then realized I needed Citric Acid in order to can it. Citric Acid (found in lemon juice) is needed to alter the pH of the food to prevent spoilage. So I turned off the stove and headed out. Walmart carried food grade Citric Acid right in the canning section. How did I miss it the first time?!

Well then I was back at it! I had 3 quart sized jars in my stock pot but then realized it was a VERY full pot. I continued to follow my recipe and filled the sanitized jars correctly, placing each filled and sealed jar back in the water. When all three were full I put the lid on and cranked up the heat. It came to a boil after awhile and I realized my pot was definitely too short. You need 2 inches of water on top of the jars while boiling, and that brought the water to the very tip of my pot. I was continually wiping up water as it spurted out! I survived the 45 minutes of processing time. Then after the jars cooled for 12 hours I tested the seals and they worked! We are in business people!!

Don't let my experience scare you away from canning … just make sure to read your recipe in advance and have a large enough stock pot!

For reference the pot I was using was 9 inches tall. I am going to be purchasing a new one that is at least 11 inches tall to avoid the water catastrophe again!