Beginner | 26 min
Taught by Karen Solomon
Learn the ins and outs of canning from preserving pro, Karen. In this class, Karen demystifies the canning process, explaining the necessary (and unnecessary) tools and rules for hot water bath canning as well as important safety tips. For first time canners, Karen recommends starting with a pickled carrot, and she provides a yummy recipe for a basic brine. Note that this brine can be used to pickle any veggie you like – consider this your go-to recipe for all of your pickling needs.
Learn how to:
  • Determine which vegetables are eligible for home canning
  • Sterilize jars and lids
  • Properly pack a jar
  • Check a seal
 
What you’ll get:
  • Easy-to-follow class by author and expert instructor Karen Solomon, teaching the ins and outs of canning
  • 6 HD video lessons you can access online anywhere, anytime
  • Step-by-step instruction and a detailed supply list
  • The ability to leave comments, ask questions and interact with other students


Chapters
Introduction
01:00
Materials
03:20
Prepare for Canning
03:21
03:35
06:42
Processing the Jars
06:11
02:25
Materials
Here’s what you’ll need:
TOOLS:
  • 5 clean pint-sized caning jars with new lids and clean bands
  • Chopstick
  • Canning labels (or masking tape and Sharpie)
  • Kitchen timer
  • Canning tongs
  • Canning funnel
  • Dish towels
  • Canning rack or silicone trivet (available on Amazon)
  • Cutting board and sharp knife
  • Small pot of boiling water for sterilizing lids and bands
  • Very large pot of boiling water for canning
INGREDIENTS:
  • 5 large whole garlic cloves (lightly crushed)
  • 5 tablespoons dill seed
  • 7 1/2 teaspoons Kosher salt
  • 5 tablespoon whole black peppercorns
  • 5 teaspoons fennel seed
  • 5 teaspoons cumin seed
  • About 3 ¾ lbs. (roughly 30) fresh carrots - peeled; trimmed; and cut into large sticks
  • 20 oz. distilled white vinegar
  • 20 oz. cold tap water
Discussion
Notes
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Transcript
Class Discussion
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