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Canning is a very popular method of preserving food, especially garden produce. It was originally developed in France by a chemist named Nicolas Appert in response to a drive by Napoleon to find a way to get more healthy foods for his army while on the march. He figured out that if he heated foods in jars and then sealed them that the foods would stay relatively fresh until they were opened months and even years later. ince then advances have been made in canning. !ouis "asteur figured out that it was microorganisms that were spoiling the food. #he heat used in the canning process $ills the microorganisms. %otulism can still be a problem in food that is improperly canned so before you begin canning, it is wise to read our safety guidelines. Canning fresh produce can preserve vitamins, and it has the added benefit of allowing a person to prepare food to taste. oups, pic$les, jams, jellies and more can all be prepared using favorite recipes. "eople who re&uire a low salt diet or have other restrictions can ma$e sure that their canned vegetables are tailor made to their taste and health re&uirements. Canned goods can last for several years. However, their optimal life is one year. It is most efficient to can enough garden produce to last until the ne't harvest. #his is because, over time, aging canned goods do, indeed, lose some of their crispness and nutritional value. Canning is a relatively simple procedure. It re&uires a few fairly ine'pensive pieces of canning e&uipment a fair amount of produce and a few hours of time. A list of procedures and a few recipes are also helpful.
#hey include. #hey actually produce a neurotoxin. such as an improperly canned jar of food. fruits and vegetables re&uire a special device for canning called the pressure canner. jellies. Also abnormal colors in the brine of food. jams. potatoes. and more. berries. . pump$in. spinach. carrots. It is not generally difficult to detect when a canning job has gone bad -done properly ( this will seldom happen. then begin to die off that they become a problem. s&uash. ince Clostridium botulinum prefers a low acid environment. high acid foods can be canned under less restrictive conditions using a boiling water canner. beets. cloudiness in the brine. sauer$raut. #he first sign that a can of food is no good is that the lid will pop up (or bulge). pears. #hese foods have a pH of *. also there might be seeping around the seal. peaches. It is this neuro(to'in that causes the effects of botulism. most any meat. Eating such foods can cause serious illness and even death. Clostridium botulinum spores are everywhere and eating them is not harmful to humans. peas.. beans. corn. "roperly heating the jars and the food within them as well as proper sealing is the solution.+ or less. apples. #he pressure canner can also be used for canning the high acid foods. High pH -meaning low in acid. !ow acid foods include. For this reason it is important to strictly adhere to canning procedures as well as standards of cleanliness.Canning Safety Improperly canned food can result in the growth of botulism or other microorganisms. tomatoes. mushrooms. viruses and bacteria that might grow in canned food can be effectively and easily controlled merely by ta$ing simple precautions. It is when they grow in astronomical numbers in an ideal environment. pic$les. )et botulism and molds. a white colored film on the surface of the food can all be indications of contaminated food. apricots. Mold growing on the surface of the foodis a sure sign of a problem. Asparagus.
even boiling it for long periods is not a solution as botulism is not the living part of the Clostridium botulinum. . ome traditional methods are N0# recommended such as open $ettle canning.Do not eat contaminated food. /eheating the food. A final helpful hint regarding safety. It invariably will cause harm. cool places also helps to preserve vitamins and taste. It is best to store canned foods at relatively low temperatures as this helps to prevent any activity by microorganisms that might have survived the heating process. 1eeping cans in dar$. oven or microwave canning. but a byproduct of its life(cycle. paraffin wa' sealing.
%elow.. A boiling water canner with a rac$ and a lid is sufficient for canning fruits and vegetables that are high in acid. #hese come in various si3es and styles. ! Colander is a handy strainer. . we have the anatomy of a canning jar. while not absolutely necessary. #he other vital re&uirement for canning is the jars and lids. #here are other pieces of e&uipment that. #hey can be purchased at most department stores and grocery stores. but all generally have the same characteristics.Canning E uipment #he 2&uipment necessary for canning is relatively ine'pensive and is fairly easy to find. %ut you will want a pressure canner for low acid foods -see our safety section to find out why. Foods in the bas$et are lowered into the boiling water and then easily removed for transfer to cold water. ! blancher is a bas$et that fits inside a large pot. It also has a gauge to help control heat and pressure. #here are two different ways to can and each re&uires a different $ind of pot. #he pressure canner will have a safety fuse or pressure relief valve to ensure the pot does not e'plode under pressure. are very helpful to the canning process.
! "ar $ifter will ma$e removing jars from very hot water much easier and safer.! "ar #unnel helps to pour food into the jars without ma$ing too big a mess. . 0ther handy tools are a long-handled slotted spoon and a ladle.
. #hey can also be made from various metal alloys. #hey can also be made from various metal alloys. "ressure Canners are versatile and come in a variety of si3es. #a$e your time ma$ing up your mind as to which one is best for you.%ressure Canners %oiling 4ater Canners are versatile and come in a variety of si3es. #hey come with different seals and gauges. #a$e your time ma$ing up your mind as to which one is best for you. #hey come with different seals and gauges.
7se a paper towel to wipe off the sealing edge of the jar. It is o$ay to prepare many foods using the raw pac$ method. 5a$e sure you have all the ingredients on hand before you begin. then be certain to turn them upside down on a towel. In the hot pack method you heat the food first in a separate pot. In the raw pack methodthe raw fruit is added directly to the jars. If you do not use them immediately.&ow to Can Canning is a relatively simple process if ta$en a step at a time and one does a little prior planning. 4hen pac$ing the food and adding water. 2ven if they seem to be clean. However. !ay out your e&uipment so everything you will need will be ready to hand. be sure to wash them. #here are various types of lids. Now pour boiling water. be sure to sterili3e them beforehand by boiling them for 6+ minutes. 5a$e sure you have sufficient lids and 'ars. Now you are ready to get down to the nitty gritty of canning. "lace food in jars. It would not do to be withoutcanning salt or dill if one were about to transform a tableful of cucumbers into pic$les. be sure to allow for e'pansion by leaving some space in the nec$ of the jar. In most cases jars will be sterili3ed in the canners with the food. the heat process will not be sufficient. #here are two methods for doing this. Now place lids on top of jars8 remember to leave enough give to let air escape during the sterili3ation process. broth. but for some foods. 4ash fruits and vegetables. juice or syrup over the food in the jar. if this is not the case. some are self(sealing which means that they can be tightened firmly before sterili3ation . #he amount of space to leave varies from a fraction of an inch for jams to slightly over an inch for low acid fruits and vegetables.
Here are a few of our favorites. just by opening a jar. on short notice. Apple %utter "ea oup tewed #omatoes trawberry(/hubarb :am . %ut you don9t have to stop there.Canning (ecipes Canning your produce is fun.ill "ic$les . )ou can prepare specific recipes so you can enjoy your favorite foods any time.
It is a lovely spread for bread. core and &uarter apples. "lace the apples in a large $ettle or . !eave 6>* inch head(space.utch 0ven. crackers and as a dip for fruits. Ingredients. /eturn about 6? cups bac$ to the . Nothing tastes better than a slice of piping hot bread. %ring to a boil then cover the mi'ture and simmer for about =? minutes. Now press the mi'ture through a sieve or a food mill. 6? minutes for full pints from the time the water begins to boil. ( 5acintosh are nice.!pple )utter Apple Butter is an American Classic. %e sure to stir periodically and fre&uently to prevent burning on the bottom. !eave uncovered and over very low heat coo$ for about one and a half hours until mi'ture is very thic$. %ring to a boil and then reduce heat yet again.utch oven along with the juice or cider. * cups apple juice or cider < teaspoons ground cinnamon =>* teaspoon ground allspice 6>* teaspoon ground cloves < cups sugar 4ash.. spread with a heavy covering of Apple Butter. ma$ing sure to stir occasionally to prevent stic$ing. 4ipe rims and adjust lids.. o double up on recipe for bigger batches@ . and spices -and everything nice.. tir in sugar. "lace in a boiling( water canner for + to 6? minutes -+ minutes for half(pints. fresh from the bread maker. sterili3ed canning jars -pint or half(pint do nicely. Here is the canning part. Carefully ta$e jars from canner and allow them to cool on rac$s. #he result is about * pints. It is not necessary to peel the apples. 6+ or so medium si3ed tart apples -four or five pounds. poon apple butter into hot.
poon hot soup into hot clean &uart or pint canning jars. and reduce heat to low. /emove air bubbles.ouble and treble recipe for bigger batches.%ea Soup (ecipe Pea oup has only admirers and detractors. Coo$ at 6? -for weighted canners. #his will li$ely ta$e 6>< to 6 hour. Cover. cut carrots and dice onions and add to the mi'ture. wipe jar rims and adjust lids. pour in split peas. fill to about 6 inch from top of jar. water and spices. < lbs of dried split green peas 6? cups water < carrots 6>< onion 6 tablespoon parsley < dashes garlic powder or crush several cloves 6>* teaspoon blac$ pepper salt to taste In large pan. Coo$ longer for thic$er soup. or 66 lbs -for dial(gauge canners. !or pea soup lovers it is a delicacy. %est to use a pressure canner. . Allow heat to reduce naturally. 4hile bringing this mi'ture to boil. . Continue to coo$ until water is absorbed and peas are tender. for about A+ minutes for &uarts and about B? minutes for pints. Ingredients. No one is pea warm about pea soup. 5a$es = 6>< to * &uarts. "ith a mess of oyster crackers or a slab of corn bread it can make a long winter a little more bearable or an autumn evening feel like home. /emove jars and let cool on rac$s.
#hen rinse them in cold water. 4ipe the jar rims and adjust the lids. poon hot tomatoes into hot. "lace peeled tomatoes in a large $ettle or . and even roasts. immer for about 6? minutes. say apples. #he easiest way to do this is to put them a few at a time in boiling water for about one half minute. Add remaining ingredients. #he s$in should almost fall off. Now remove the s$in with a $nife. Allow a natural cool down. #his ma$es about = &uarts so double or triple the recipe for bigger batches. %ring mi'ture to a boil. . spaghetti sauces. vegetable soups. but leave the tomato flesh whole. "rocess 6? pounds in a pressure coo$er for about <? minutes. then remove jars from canner to cool on rac$s. &uart or pint jars. /educe heat and cover. C pounds of ripe tomatoes 6>< cup chopped celery 6 diced onion < teaspoons sugar < 6>* teaspoons salt dash of pepper dash of garlic dash of cayenne pepper 6 #ablespoon dried sweet basil /emove peels on tomatoes. !eave about 6 inch of head(space. Ingredients.Stewed *omatoes (ecipe tewed tomatoes can be eaten as soup all by themselves or they can be added to a near infinite number of other recipes including goulashes. #his is not done in the ordinary way of peeling. %e sure to stir periodically to prevent scorching and stic$ing.utch oven.
/emove the jars from canner and cool on rac$s. Coo$ over high heat until mi'ture comes to a full boil. #his should ma$e about 6< half(pint jars. /emove from the burner and s$im off the foam with a spoon. &he way you remember the first love of your youth. . mi% the two and you have the perfect blend of sweetness and tartness. canning jars.on9t forget to $eep stirring to avoid stic$ing and lumps. etc. . %e sure sugar dissolves into the mi'ture. "lace the jars in a boiling(water canner for + minutes ( remember that time begins when the water begins to boil. 4ipe the jar rims and adjust the lids. /eturn to boil and boil for one minute. * cups rhubarb that has been thinly sliced * cups of fresh strawberries also sliced * tablespoons of lemon juice 6>< teaspoon salt 6? cups of sugar = 6>< ounces -< pac$ages. of fruit pectin In large $ettle combine all ingredients e'cept the sugar. poon the hot jam into hot -preferably half(pint. Add sugar and $eep stirring. !eave 6>* inch of space at the top.Strawberry (hubarb (ecipe trawberries are the #taste of summer coming# and rhubarb is the taste of a $estful life. Ingredients.
)ou will want the brine to soa$ into the cucs for at least a wee$ before using. "ac$ the cucs somewhat loosely into &uart jars. A< smaller -about * inch. 4ipe rims. put on and adjust lids. remove stems and cut off a small slice from each end -do not boil cucumbers. Add B heads of dill or < 6>< tablespoons dill seed to each jar. (reat in relish or on sandwiches or )ust straight out of the )ar. . of mustard seed along with = cloves of garlic. Also toss in 6 teaspoon -6>= tablespoon. Now pour the boiling hot brine into the pac$ed jars. #his should ma$e about B &uart jars. Ingredients. cucumbers 6? cups water B cups cider vinegar 6< tablespoons pic$ling salt 6+ tablespoons dill seed < tablespoon mustard seed 6C cloves garlic /inse cucumbers. vinegar and salt in large $ettle. %e sure to leave one(half inch of space at the top of the jar. Combine water. !et cool in rac$... /emove jars from canner. process time starts when rolling boil begins. . process for 6? minutes -remember. 7sing boiling(water canner.on9t forget to leave the one(half inch of head( space at the top of jar. %oil the mi'ture.Dill %ic+le (ecipe 'ill Pickles have been a staple delicacy of lunch counters and dinner tables almost since the cucumber was discovered.
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