If it has been a few years since you’ve canned foods, or maybe you never have but would like to, there are a few basics you will need to know. There are a couple of methods that are available for canning, the boiling water bath and the pressure cooker method, and depending on what you are going to preserve, will determine with method you use. The most important item to remember is that before you start any canning process, you must sterilize all your jars and lids. This is easily done by boiling them for about 10 minutes.

There are two common methods of canning. The first, the boiling water method, is usually used for fruits, jams, jellies and pickles. You will need a fairly large cooking pot with a tight-fitting lid to cover it. You should also have a metal or wooden rack on hand, that fits inside the pot. This will keep your jars from knocking together during the processing. If you do not have a rack, it is possible to use a cotton dishcloth as well. Just place the towel around the jars to accomplish the same effect. Once you have gathered all your supplies and have cleaned your fruits for canning, you will have the option of two different methods of placing the fruit in the jars.

The first method, or cold packing method, is done by filling the jar full with your fruits, and then covering them with a sugar syrup, water, or juice. The other method, or hot pack method, is accomplished by heating your fruits with the liquids and then pouring this into your sterilized jars. Keep in mind that you will need to keep a headspace of ” or so before placing the lids on your jars. Place your jars in the rack or around the cloth, and cover with boiling water until the whole jar is covered. You will want at least 1″ of water over the tops of the jars. When your water begins rolling at a full boil, begin counting your processing time.

The other method used to can vegetables, meats, seafood or poultry is the pressure cooker method. A pressure cooker is a specialized cooking pot with an extremely tight fitting lid. Vents, a pressure gauge and a fuse are usually located on the lid, as well as a lock that will hold the lid on tighter. To begin the process, you will place your jars into the pressure cooker with 2-3 inches of water. Heat the water to the boiling point and build up the pressure inside. When the correct pressure is reached for whatever you are canning, you can begin to count your processing time. Pressure cooking raises the temperature of the water to 240 degrees Fahrenheit with allows you to kill off the bacteria Cholstridium botulinum. This bacteria is the reason most lower acidic foods need to be pressure canned instead of using the boiling water method.

There are many cookbooks available to find recipes for canning. Many of these can be for relishes, pickles, jams, etc. You may also check with the Cooperative Extension office in your area or the Food and Agriculture Department. Just remember, picking your fruits and vegetables at their peaks will give you the best results.

Addison is a mom, wife, and lover of the kitchen, who learned how to can food from an early age. She has set up her own website reviewing water bath canners and pressure cookers, and sharing canning recipes with others who love preserving food. To see what she has to offer, take a look at www.howtocanfood.net

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