Introduction to Canning

There are two basic methods of canning: water bath canning and pressure canning. Water bath canning requires no special equipment and is a good method for preserving fruits and foods with a high acidity, such as tomatoes and pickled products. Pressure canning is better suited for foods that have a low or neutral acidity, meats, and prepared foods.

To preserve food using a water bath canner, you will need glass jars, lids, rings, and a large pot of boiling water. There are special pots available specifically for water bath canning that have a removable rack for inserting and removing jars from the boiling water. The jars used should be made of glass and sterilized prior to use. The lids should be heated in very hot water until the glue softens to ensure a good seal.

Whatever food you are planning to can should be prepared (peeled, cut, etc.) and a packing liquid should be heated to the boiling point. The prepared food is then placed into the sterile jars, and the jars are filled with the hot packing liquid. Use the back of a spoon to remove any air bubbles and add more packing liquid if necessary. The jars should be filled to approximately ¼" of the top of the jar, which is usually where the lid threads begin.

Once the jars are filled, carefully wipe the rims with a clean cloth, and place a lid on top of each jar. Use the lid rings to hand-tighten the lids down on the jars. Place the jars into the boiling water bath and begin timing once the water returns to a boil. The time that you will need to boil (or process) the jars depends on the type of food you are preserving. The recipe you use will have this information.

When the jars have boiled for the amount of time listed in your recipe, remove the jars from the canner with tongs. Place them on a towel in a location free of drafts and temperature changes and allow them to rest for 12 hours or until cool. You may hear popping sounds during this time as the lids seal.

Pressure canning is similar to water bath canning, in that you pack the jars in the same method. However, instead of placing them into a pot of hot water, you place them into a pressure canner. Once the canner is pressurized (you will hear the pressure gauge jiggle), begin timing. It is important that you use the right amount of pressure for the type of food you are trying to preserve, otherwise spoilage can occur.

Once the jars have cooked for the time listed on your recipe, turn the heat off under the canner. Allow it to rest undisturbed while it cools. Once the canner is cool and you can safely remove the lid, remove the jars to a place where they can cool undisturbed.

Whether or not you've used the water bath method or the pressure method, you'll want to check the seal of your jars once they have cooled. To do this, simply press one fining in the center of the lid. If you hear a popping sound, the jars have not sealed. Discard the contents immediately. If there is no popping sound, the jars have sealed and are safe to be stored. At this time you may also remove the ring, though many people choose not to so they don't lose them. Write the contents and date on the jar. Feel free to write directly on the lids, as you will discard those after opening the jar.

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Posted in: Canning,Introduction

Organic Food Preserving - How To Sterilize Your Canning Jars

Firstly, I always sterilize my kitchen counters and sinks. Clean hands always a must. Clean dish cloth, dish towel. All tools out. All food prepped. Oh and prior to all of that, I take a loaf of French bread and make the most humungous sandwich. That way when my three teenagers are hungry, they are allowed to take that submarine sandwich to a spot away from my sterilized jarring area and and slice a piece off to eat while I jam or pickle.

Secondly, and I know that was a long firstly, make sure you are using the right jar for the right job, 250ml jars are for jams, jellies, antipasto, etc. I use the 500ml jars for my bread and butter pickles (which are the absolute best bar none) and I use the larger 1 litre jars for dill pickles.

Thirdly, put a large stock pot filled with water, not to the brim but full enough to cover your jars, lids and screw tabs. I know you don't need to sterilize the screw tabs but I like to - I mean it does not hurt to sterilize them as well. The lids must be sterilized in boiling water to soften the lid and make that seal airtight.

Generally, I boil my jars, lids and screw tabs about 10 minutes. I remove everything with tongs in one hand and oven mitt on the other. Please do not put the oven mitt into the inside of the jar. It wouldn't be sterile then. As well, I have my pickling dish towels laid out and that is where I set the jars, lids and screw tabs. Set the jars upright. And yes, I have designated pickling dish towels because for my bread and butter pickles, I use turmeric in that recipe and it stains big time. So all my pickling dish towels are stained yellow - a small price to pay (and its only two dish towels that are so designated).

Now you are ready to fill those jars with your fresh organic fruits and vegetables. This is when you make your jam or your pickling vegetable.

When filling your jars leave 1/4" from the top for everything you jam or pickle. When I made my organic jams and pickles this summer (2011), you need to remove the air from the jars after you have filled them. This does not need to be done with dill pickles. So what I do to ensure that there is no spillage, I initially fill my jars to 1/2" from the top. Then I take my rubber spatula and slowly and carefully insert it into the jar and right up against the glass. Then pull up slowly. I do this on average in three different spots along the inside wall of the jar. Voila the air is removed. Then I gently top the jars to within 1/4" of the top.

Before sealing, I run my finger around the top of the jar to ensure there is no spillage. Your jar will not seal properly if you have product on the jar. Put your sterilized lid on and place the screw tab on top. With one hand using your index finger hold that lid in place. With your other hand screw the screw tab on and not too tight. I give it one good turn at the end and that's that. Set them aside and when they are cooled down store them somewhere dark and cool. Like under your basement stairs.

Now as you are cleaning up your kitchen and admiring your accomplishments you will hear your lids make a "ping" sound. That is normal. It simply means your jars are sealing airtight. When you reward yourself and open your jar filled with yumminess and organicness there is a sound you must hear upon opening. It is said that the screw tabs can be removed 24 hours after processing, but I leave them on for esthetic purposes and I never tighten them unless I am gifting them, which I always do each Christmas. Once you have removed the screw tab, take a butter knife and using the side of the blade, position is between the lip of the jar and the lid. Pull up and you should hear a "pop" when it opens. That means you had an absolute seal and your product is safe to eat. If the sealing lid removes easily or moves itself, that means "don't eat", the seal was not accomplished and your product is compromised. Refrigerate after opening and that is where those screw tabs really assist in keeping freshness in the fridge and another reason I leave them on.

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Posted in: Canning,Organic,Preserving,Sterilize