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How To Use Your Canning Supplies

Home Recipes Canning & Preserving How To Use Your Canning Supplies

So you want to can, but you don’t know how to use your canning supplies? You’re in luck. Here’s WHERE to get them, and HOW to use them. Canning is easier and more satisfying than you think. It produces delicious, high-quality food that’s absolutely economical, and boost self-reliance. Learn how to properly use your canning supplies and keep summer flavor for many seasons to come.

Learn How To Use Your Canning Supplies

I’ve learned how to can when we were just getting started with homesteading. With the experience I have under my belt, I thought it would be nice to share my knowledge and skills to people who’ve always wanted to try’s not as hard as you think! It’s the same with daily cooking but requires more time and needs more attention to cleanliness. But all in all, it’s absolutely doable. So, let’s get started.

First, you’ll need some supplies! Hey, we sell them, just click here and scroll to the bottom to claim yours.

How To Use Your Canning Supplies

Before you begin: Gather Your Canning Supplies:

  • water bath canner
  • canning kit
  • canning scoop
  • spoons knives etc.
  • canning jar
  • foods to be canned

Click here to buy our very own canning kit for beginners: The Can Do Canning Kit

Here’s What To Do With Your Canning Supplies:

Step 1: Clean Jars And Lids With Hot Water

Step 1: Clean Jars And Lids With Hot Water | How To Use Your Canning Supplies

Clean your lids and jars first. Since we will be preserving food, cleanliness is a must.

Step 2: Preheat Jars In Boiling Water

Step 2: Preheat Jars In Boiling Water | How To Use Your Canning Supplies

It’s not enough to wash your jars, to ensure that the food you will be canning lasts longer, you must also sterilize them.

Step 3: Prepare The Ingredients

Step 3: Prepare The Ingredients | How To Use Your Canning Supplies

Prepare the food you are going to can.

Step 4: Remove Jars From Heat

Step 4: Remove Jars From Heat | How To Use Your Canning Supplies

Keeping your canning jars hot will keep them from breaking or cracking when you place hot food inside. You can keep the canning jars hot until you’re ready to fill it by storing them upside down in a large pot that has 2 or 3 inches of hot water. Heat the water to reach boiling point and turn off heat. Keep the jars in the water until you need to use them.

Step 5: Add Citric Acid

Step 5: Add Citric Acid | How To Use Your Canning Supplies

Citric acid is something you can add to increase the acidity of the food. Not only does it improve flavor and color but it also helps minimize the risk of growing bacteria especially when canning tomatoes.

Step 6: Pack The Food

Step 6: Pack The Food | How To Use Your Canning Supplies

Fill each jar and make sure to leave the suggested head space. If your recipe does not have any suggested head space, leave ½ to 1-inch head space.

Step 7: Remove Air Bubbles

Step 7: Remove Air Bubbles | How To Use Your Canning Supplies

Use a non-metallic spatula to remove the air bubbles around the inside of the jar. Also, don’t forget to clean the rim to make sure there is no excess food. You can wipe it with clean paper towel or a damp towel.

Step 8: Seal The Jars

Step 8: Seal The Jars | How To Use Your Canning Supplies

Center the hot lid on the jar using your magnetic lid lifter and tighten the lid until fingertip tight.

Step 9: Lower Jars Into The Water

Step 9: Lower Jars Into The Water | How To Use Your Canning Supplies

Now that you have all the jars filled and sealed, lower them gently into the water.

Step 10: Fill Canner With Water

Step 10: Fill Canner With Water | How To Use Your Canning Supplies

Fill your water bath canner with water. Make sure that the water is about one inch above the jars.

Step 11: Place The Lid And Start The Process

Step 11: Place The Lid And Start The Process | How To Use Your Canning Supplies

Place the cover securely and start processing timer when the water begins to boil. Turn the heat on high and let it steam to exhaust for about 10 minutes. This thrusts all the air from the canner. While waiting, check your recipe for how many pounds of pressure the particular food needs to be processed at and how long you need to process it. Be sure to adjust the numbers based on your altitude. Some manufacturers require 15 pounds of pressure when processing foods at 2,000+ feet above sea level regardless of what the recipe says.

Step 12: Remove Jars And Cool For 24 Hours

Step 12: Remove Jars And Cool For 24 Hours | How To Use Your Canning Supplies

Remove the jars using your jar lifter, making sure not to tilt them. Allow them to cool for about eight hours or more. You can leave the jars on your kitchen counter top overnight.

Once the containers have cooled, the seals should not appear pot up, it should be sucked down. Press the top of the lids to check whether they are up or down. Then, take off the screw caps and label each jar with date and food type.

When storing jars, make sure to place them in a cool, dark, dry environment. Avoid storing in direct sunlight or high humidity.

Step 13: Enjoy Your Homemade Preserves!

Step 13: Enjoy Your Homemade Preserves! | How To Use Your Canning Supplies

image via homesteadingfreedom

Store them at room temperature until you are ready to use them!

Want to see a video on how to can persimmons? Watch the video below:

Isn’t that fun and easy? So, what are you waiting for? Grab the best canning supplies here and get started. Eating food you preserved yourself is completely rewarding, healthy and undeniably delicious!

Need a canning recipe? Click here and learn how to pickle an okra.

Did you find this helpful and interesting? Let me know in the comments below.

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Featured Image Via Freedom Preppers



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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!


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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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