Here's a step-by-step guide on how to easily preserve jars in a saucepan – no canning machine required. Includes tips on preparation, accessories, temperature control, and small batches.

00:00 – Introduction: Canning without a Canning Machine
00:21 – Why a Saucepan is Ideal
00:51 – What You'll Need
01:28 – Step-by-Step: How to Can in a Saucepan
02:03 – Spacing of Jars & Stacking
02:57 – Steam Canning – Yes, It Works!

03:30 – Vinegar in the Water – Useful or Not?

04:13 – Sealing the Saucepan & Controlling the Temperature
04:51 – Stove Types & Gentle Heating
05:10 – When Does the Canning Time Actually Begin?

05:58 – Keeping the temperature constant – here's how
06:29 – Tip: Use an induction cooktop instead of a preserving kettle
07:05 – After canning: Properly handling jars
07:53 – Cooling: Do you need to be careful of drafts?

08:27 – Accessory tip: Pot stand with thermometer
09:38 – Bonus tip
09:59 – Repasteurizing jars – here's how
10:27 – Even small quantities can be canned efficiently
10:42 – Sustainability through flexible quantity adjustment
11:00 – Closing remarks & invitation to discuss

You can find canning jars, bottles, Weck jars, canning accessories, and much more in our shop: https://www.glaeserundflaschen.de/

📌 Disclaimer – "Steffi Cans"

All content on this channel is based on my own experiences, practical knowledge, and training in canning technology. I make every effort to present all information carefully, comprehensibly, and practically.

👩‍🍳 Please note: The methods shown are intended for home use and do not replace official food safety standards. Anyone trying out recipes and techniques does so at their own risk.

Important:

• Work cleanly and hygienically
• Cool quickly and keep refrigerated products at all times
• Check jars regularly (e.g., lid bulge, smell, consistency)

👶 If you are cooking for vulnerable individuals (young children, the elderly, pregnant women), please follow officially recommended preservation methods.

❤️ Stay curious – but also responsible!

Yours, Steffi