Your garden is bursting and the fruits and veggies are plentiful...maybe a little too plentiful! Who can eat all of that?! It might be time to CAN IT!
I’ve always wanted to preserve my own food but, frankly, I was too intimidated. After watching my in-laws dedicate entire 24 hour periods to the process of canning, I decided that I would just steal some jars from their jelly cabinet in the basement whenever we visited. They do a lot of canning at the end of summer and beginning of fall so there is always plenty to go around. However, last year, I was blessed with a pile of the gnarliest looking apples I had ever seen. Seriously, these were apples that only a Mother Apple could love but, not being one to waste food, I decided to try my hand at applesauce and discovered that while, yes, it is a bit time-consuming, I had a lot of fun pretending I was Martha Stewart. I churned out a pretty tasty batch of applesauce, too. Since cooking the applesauce meant that I was halfway there, I figured that I’d take a shot at canning this year and it wasn’t as difficult as I thought. Now, I haven’t turned into Ma Ingalls or anything with the canning but if I do find a good deal on a box of organic seconds at the Farmer’s Market, it’s nice to know that canning is a reasonable option for me.
Where to Begin?
Before you run out and buy the whole beginner canning set
Once you’ve chosen your recipe, you need to decide on your canning method. One of the most important steps in canning or preserving is processing the jars. When your recipe is prepared and you have filled the jars, they are heated to high temperatures for a prolonged period of time to ensure that any pathogens have been killed. This will prevent food spoilage. There are two different methods of processing your jars. The first is to boil them, with the lids on, in a water bath. This works well for high-acid foods like fruits and tomatoes (which technically are a fruit). The second is to use a pressure canner, particularly if you are processing low-acid foods such as potatoes, green beans, meats or carrots. While a pressure canner is more precise and requires less kitchen time for the cook, their price range runs $80
Before spending a lot of money on equipment, I would recommend asking to borrow items from a friend or checking local second-hand stores. I recently saw a pressure canner in a thrift store for $25! This will allow you to try out a few different options before investing.
Now that you’ve chosen your canning method, check your cabinets for or borrow from friends the other supplies you will need to preserve your food. There are a few basic must-haves that you might not have lying around:
- Quart and/or pint sized glass jars
- Metal Lid Rings
- Canning lids
- A large stock or canning pot. (A canning pot and rack is not necessary when you are experimenting but if you would like to can on a frequent basis using the water bath method you will need to invest in one. It’s just easier.)
- Jar Lifter
You will also need typical cooking tools such as measuring spoons and cups, a ladle and, depending on the recipe, perhaps a food processor or Foley Food Mill
Let’s Get Canning
Have I mentioned that you need to have all of your canning supplies ready BEFORE you start cooking? Well, you do. The last thing you’ll be able to do when making your recipe is walk away from a boiling pot to search for your jars. It can ruin your recipe and it’s potentially dangerous, especially with little ones running around under foot.
Check your time. The process of canning, particularly on the first try, will take MUCH longer than you anticipate. To whatever time estimate your recipe and canning instructions suggest, add at least an hour. This is not a project to start on a whim after lunch when you need to pick your son up from Kindergarten at 2 p.m. Other than prepping food before you begin cooking your recipe (such as chopping or seeding fruits and veggies), canning is not a project that can be done in steps. The recipe needs to be processed in the jars while it is still hot so plan accordingly.
Start by sterilizing your jars. You can do this by running them through your dishwasher by themselves (to avoid cross-contamination with food particles from other dishes) or you can place them in your hot water bath as it begins to boil. It is important not to skip this step no matter how clean your jars may seem. Microscopic bacteria can wreak a lot of havoc on all of your hard work. Keep the jars warm until it is time to fill them. This will minimize breakage.
Prepare your recipe according to the instructions and fill the jars with the appropriate amount of headspace (the amount of space left empty at the top of the jar). Run a non-metallic spatula or knife around the edge of the inside of the jar to release any trapped air. Wipe off the rim of the jar and place a lid and rim on the jar.
Process the jars according to the instructions for the recipe you’ve chosen. If you are not using a rack, place a dishtowel on the bottom of your stock pot before you fill it with water. This will help to prevent breakage when the jars are boiling. When they are done, turn off the stove and allow the jars to rest in the pot for five minutes. Remove the jars using the jar lifter and allow them to rest upright on a cooling rack or towel for at least 12 hours. After 12 hours, press on the center dome of the lid. If it is flexible then a seal has not formed and you will need to store that jar in the refrigerator or use it immediately. DO NOT press on the lids before 12 hours has elapsed. You may create a “false seal” where the lid indents as if it is sealed but it has not. This can allow food contamination. All sealed jars can be stored in the pantry for up to a year.
There you have it! It doesn’t sound as hard as you thought, now, does it? There are a ton of great recipes out there to get you started and if you’d like to try your hand a jam or jelly making there are now low or no-sugar options when you use a product such as Pomona Pectin
Ball Preserving Website
Ball Complete Book of Home Preserving
Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
Canning and Preserving For Dummies
The Pomona Pectin Website
Kim is the wife of one rockin' Worship Pastor and full-time mom to four crazy and beautiful kids. Toss in a part-time job, housework, writing, training for a foster care license and what passes for a social life these days and she’s still wondering how she fits 32 hours into a 24 hour day
