Canning and Preserving for Beginners

An Easy Ideal Beginners Guide to Canning and

Preserving Food in Jars
Table of Contents
Introduction
Chapter 1 History of Canning and Preserving
Chapter 2 Other Methods of Preserving Food
Chapter 3 Mechanics of Canning
Chapter 4 What You Need
Chapter 5 Let's Go Canning
Chapter 6 Recipes You Can Try
Chapter 7 Troubleshooting and Tips
Conclusion
Bonus
Introduction

Canning is the method of preserving food through the use of airtight containers. Typically, this
process can lengthen the shelf life of food from one to five years or even longer depending on the
circumstances. In 1795, Nicolas Appert, a confectioner, received 12,000 francs for inventing a
new method of preserving food. Thus he was named as the “father of canning”.

Nowadays, you need not be a confectioner to learn the art of preserving food through the process
of canning. This book aims to help the reader learn how to preserve food as well as the process of
canning.

Chapter one discusses the history of canning from its invention in the 18th century to the modern
times.

Chapter two discusses the different means of food preservation while chapters three, four and five
are all about the canning process, from the mechanics to the materials and the procedure itself. We
also allotted one chapter for suggested canning recipes you can work on afterwards.

The last chapter is dedicated to tricks and troubleshooting tips when canning.

This is indeed a complete package for beginners.

Thank you for downloading this book and good luck.

Chapter 1: The History of Canning

In this chapter:
Get to know the people behind canning
Learn the history of the canning process
The advantages of canning

The people behind Canning

Nicolas Appert “the Father of Canning”

Nicolas Appert was a confectioner and chef in Paris from 1784 to 1795. In 1795, he started
experimenting with ways to preserve food. He was successful in preserving soups, juices, dairy
produce, jams, jellies and syrups putting them in glass jars sealed with cork and placing them in
boiling water.
The French Military in 1795 offered a reward of 12,000 francs to whoever can create a new
method of preserving food. It took Appert some 14 or 15 years of experiment before he was able
to submit an invention that won him the prize offered by the military. This was in 1810, the same
year he published a cookbook on modern food preservation methods.
The House of Appert in the town of Massy near Paris became the 1st food bottling factory in the
world. This was even before Louis Pasteur has proven that heat can kill bacteria. In honor of
Appert, canning is sometimes called “appertisation”.

Peter Durand’s “tin can preservation”

Peter Durand was a British merchant who is widely credited for receiving the first ever patent for
preserving food through canning. This was originally invented by Appert but was perfected by
Durand. The patent was given to Peter Durand on August 25, 1810 by the King of England, King
George III.
Durand’s patent was focused on the preservation technique rather than the vessel itself. In his
process vegetables were put in the vessel raw while animal produce was either half cooked or
raw. The vessel with the food is immersed in water and boiling it. The length of time was not
specified nor the storage life of the result. The cap was half opened throughout the heating and
cooling process but has to be sealed airtight by using either a cork plug a screw-cap or by
cementing it.
Bryan Donkin and John Hall
They were two Englishmen who in 1812 bought the patent for food preservation through canning
from Peter Durand. Bryan Donkin was involved in tinning iron and was keen on expanding the said
to the food industry. Donkin with his partner John Hall started the commercial canning factory and
started selling food in tin can for the British army in 1813.

Philippe de Girard
It was said that the idea of preserving food through canning, the idea which was patented by
Durand in 1810 was actually a brainstorm of De Girard and was relayed to Durand, a good friend
of his.

Thomas Kensett
Thomas Kensett was an English engraver who migrated to the USA in 1812. When Appert invented
the method of preserving food in airtight containers, it was Kensett who visualized food in cans.
He got the patent in 1825 and set up a factory where he produced cans made of 100% tin thus the
name tin can.

History of Canning
The greatest challenge of the war was how to feed the army defending the country. This was the
reason why Emperor Napoleon Bonaparte challenged the whole of France and gave 12,000 francs
as a reward for anyone who could make a foolproof way of preserving food. Many inventors
heeded the call, but it was Nicolas Appert, who successfully created the process of canning after
15 years of continuous experimentation. His method requires sealing food in a glass container and
heating it in boiling water. He was able to prove that this is an effective way of preserving food
for a long time.
It was Peter Durand in 1810 who patented the use of tin can in preserving food. It was said that a
foreign friend of his, who was later named as Philippe de Girard, gave him the idea that
blossomed into an industry. His method was bold enough to preserve a bulk of food compared to
the original inventor who was only preserving a conservative amount of food at once. Durand was
able to preserve 30 lbs of meat (equivalent to 13.6 kgs) in one can. Although his method never
required a specific vessel, he mostly used tin cans rather than glass containers.
Thomas Kensett established the 1st US Canning facility for oysters, fruits, vegetables and meat in
New York in 1812. He was an English engraver who migrated to the US and started the tin can
industry.
Fifty years after Appert started the concept of preserving food through extreme heat Louis Pasteur
sealed the deal by confirming that exposure to microorganisms is the main cause of food spoilage.
When food is exposed to extreme heat microorganisms are killed thus ensuring the longevity of the
food.
Why Tin Cans?
Canned food was introduced to man in 1810 and is up to now gaining popularity. There are several
reasons why canning is the practical way of preserving food. Here are some of those reasons:
1. Long Shelf life – a well processed and preserved food in a tin can, is still guaranteed
consumable 2 to 25 years after it was processed. Do check the notification on the
label of your food, though.
2. Great Stability – tin cans are more stable compared to fragile glass containers. You
would see any tin can shatter to pieces upon impact with another object.
3. Easy to Open – tin cans nowadays have an easy open lid making opening a can a
breeze. Even back then can openers were made to quickly manipulate and extract the
content from any tin can. Edward J. Warner of Connecticut was the one to patent can
openers in 1848.
4. No Refrigeration needed – unlike other preserved food, especially those in glass or
jar containers, tin can products need not be refrigerated when purchased.
5. Lower Energy consumed – since tin can products are stored at room temperature, the
amount of energy used to prepare it is less compared to those frozen inside
refrigerators and coolers.

Nowadays, home preserving has become less metallic and glassier with the introduction of mason
jars. Canning does not always refer to tin cans but to other forms of storage equipment like jars or
bottles.
Chapter 2: Other Methods of Preserving Foods

In this Chapter:

Learn the other process of food preservation

Refrigeration
Freezing
Drying
Curing
Smoking
Pickling
Jellying
Jugging
Lye
Fermentation

Before we thoroughly discuss how to preserve food through canning and bottling it seemed proper
that the other methods of preserving food is laid on the table as well.

Refrigeration
In refrigeration food is preserved by slowing down the reproduction as well as the growth of
microorganisms and the action of enzymes that causes food to rot. Since the introduction of
commercial and domestic refrigerator foods such as salads, dairy products and fresh foods are
stored safely for a longer period of time especially during summer and warm weathers.

Freezing Food
This is the method of preserving food by lowering its temperature to inhibit the growth of
microorganisms. The patent was issued in Britain in 1842 for freezing food by immersion in ice
and salt brine. Freezing has been the most common means to preserve food for long-distance
shipments and other storage. Freezing can be mechanical or cryogenic (or flash freezing). Meats
are frozen as soon as possible after slaughtering except for beef and venison. Fruits are frozen in
syrup or a dry sugar pack and it is made sure that air is excluded to prevent oxidation and
desiccation (or extreme dryness).

Drying Food
This is a method of preservation that requires the removal of water from the food. Doing so
inhibits the growth of bacteria in the food. This has been a practice since ancient times. The
earliest known practice of food drying was traced back to 12,000 BC in Middle East and Asia.
Water is usually removed by evaporation like air drying, sun drying, smoking or wind drying.

Curing
This is a method of food preservation done through the addition of salt, nitrates, nitrites or sugar.
Salt is the primary ingredient used in this method of food preservation. A salt concentration of
20% is required when curing. Salt slows down the oxidation process, preventing the meat from
going rancid. Sugar on the other hand does not contribute much to the flavor of cured meats, but it
does lessen the saltiness of the preserved food. Sugar also contributes to the growth of beneficial
bacteria like Lactobacillus that feeds on sugar. Nitrates and nitrites, the last of the ingredients
needed for curing food functions as the destroyer of bacteria and at the same time gives cured meat
the red or pinkish color.

Smoking
This is one of the oldest methods of food preservation. After curing meat or fish the product is
exposed to smoke to preserve them even further at the same time adding flavor to the product and
give it a rich brown color. This process probably started after man learned to cook with fire.

Pickling
This is a method of preserving food by fermenting the said product in brine or vinegar. Brine is a
solution made of salt and water while vinegar is made of acetic acid and water. Pickled food
therefore can either be salty or sour depending on the edible solution it is soaked in. Pickling can
be categorized into two categories: chemical or fermentation. The use of brine or vinegar in
preserving food is considered as chemical pickling. Fermentation pickling on the other hand,
requires the production of lactic acid by the food itself.

Jellying
This is a way to preserve food by cooking in a material that can solidify to form a gel. Materials
such as gelatin, agar, maize flour and arrowroot flour can be used in this process.

Jugging
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period of
time. Jugging requires the use of a tightly covered container such as a casserole or an earthenware
jug. Brine or gravy is added to the cut up animal. Sometimes red wine or the blood of the animal
being preserved is added to the cooking liquid.
Lye
This food process is made by adding sodium hydroxide to make the food too alkaline for bacterial
growth. Lye makes fats soap-like, changing the way the food taste and feel.

Fermentation
Fermentation is the process of converting carbohydrates to alcohol and carbon dioxide using yeast,
bacteria or a combination of the two. The science of fermentation is also known as zymology or
zymurgy. Sometimes fermentation solely refers to the process of converting sugar to ethanol, which
is used in making wines, beers and ciders. Louis Pasteur was the first known zymologist when he
connected yeast for fermentation.
Chapter 3: Mechanics of Canning

In this chapter:
Understand the mechanics behind canning
How it works
Why it works
The science of canning

Canning is perhaps one of the simplest means of preserving food. You just fill in a jar with the
food you prepared, apply the lid, seal it, and then submerge the jar in boiling water for a certain
period of time.

The Basics of Canning

There are two main types of canning: boiling water or pressure. Different types of food require a
specific type of the canning process. The basis for identifying the canning process is the PH level
or the acidity of the food being preserved. High acid foods can be done through boiling water
while low acid foods must be pressure canned.

Remember that there are four main parts to canning; the jar, the lid, the ring and the heating device.

Glass jars are the most popular choice for home canning while canning in the industrial setting
uses steel alloy cans. The cans used should be able to withstand heat and pressure and when
cleaned appropriately can be reused yearly.

Lids, which are the flat part that seals the container, is not reusable for the following reasons (1)
once sealed, the gasket begins to wear down (2) when using a can opener to pry the sealed lid,
little dents are left in the lid, making it less reliable over time. Buying lids would want you would
invest in when canning.

The ring is what holds the lid during the heating process. The ring keeps the lid from popping up
therefore preventing steam and water from invading the content of the jar.

The most common heating device is a large pot with a lid and a basket to protect and hold the jars
in place. The device is meant to hold boiling water or often called pressure canner. Do not confuse
this with a pressure cooker and definitely do not use a pressure cooker to make your canning.

The Heating Process

The most crucial part of canning is the heating process. Once you fill the jars, placed the lid and
lock the rings, you put the jars in the heating device. Remember that as the temperature rises, the
food in the jar expands and a bit of air is vented out of the lid. If the rings are too tight no air can
get out, if it is too loose, even liquid could escape from the jars. Always check the manufacturers
note on the lid and ring boxes just to be sure. Timing is very important when heating. When the heat
is enough, mold, yeast, bacteria and any other bad enzyme are destroyed, making sure that the food
is preserved properly.

Cooling Process

Once done with the heating process, cooling is the next essential part of canning. When the heat
subsides, the steam condenses back to water. If done properly, there should be less air now
therefore creating a vacuum to seal the food in. even if the lid is removed the vacuum seal would
still hold. It is important to ensure that the item cooled completely before removing the ring. This
is to ensure that the product is completely sealed. Check the lids to make sure that the seal took
place and that there are no openings at the top of the jar.

How it works

Canning when properly done removes oxygen, destroys enzymes and prevents growth of
microorganism therefore slowing down spoilage of food.

The required temperature for canning in a pressure canner would be at 240 degrees Fahrenheit,
while for boiling water canning method the temperature is set at 212 degrees. You need to do
necessary adjustments to altitude as well.
Chapter 4: What You Need
In this chapter:

Identify all necessary materials and utensils needed for canning

After understanding the mechanics behind canning, it is proper for us to discuss the materials and
utensils needed for canning. Make sure that all materials and utensils are present before starting
your canning project. You might think preparing all of these is consuming, but as you will later on
realize, some of these are already available in your own kitchen. Let’s start.

Canning Jars, Lids and Seals

Jars

Mason jars are specifically created for canning. These types of jars have mouths that have screw
threads on the outer perimeter that accepts a metal ring or band. They come in several standard
sizes: quart (4 cups), pint (2 cups), half pint (1 cup), and 4 0z (1/2 a cup). The most common brand
of mason jars that can provide all sizes of jars would be Ball and Kerr.

Mason jars are made of soda-lime glass and was initially sealed using wax sealers poured into a
channel around the lip of the tin lid. This was error prone, but was the only available sealing
option. It was only in the early 1900’s when screw-on zinc caps were introduced, making sealing
jars a breeze.

Jars can also be wide-mouthed or regular. A regular mouthed jar has a diameter of 60 millimeter in
the inner ring and 70 millimeter in the outer ring while a wide-mouthed one has 86 millimeter
outer ring.

Canning lids and seals

A canning lid is comprised of two parts: the lid and the rim. The rim is removed once the jar is
vacuum sealed or else it will rust. Amongst the first three materials, the jar and the rim are
reusable while a brand new lid should be used only once.

Water Bath Canner

You can also use a large pot with a lid and a rack. If a rack is unavailable or when you are just a
beginner in canning you can use several rims attached together with paper clips and place at the
bottom of the pot. A rack is very important in canning. Putting the jars directly at the bottom of the
pot can cause a crack on the bottle, ruining the food you are processing.

When you are planning to can foods with low acidity such as meat, corn or some other vegetables,
you might want to use a pressure canner rather than an ordinary pot with lid.
Jar Lifter

This is not necessarily required equipment, but having one handy makes the whole process easier,
safer and comes in cheap. It has a rounded end coated with rubber. The rubber securely grabs the
Mason jar when it is in the water. Having a jar lifter makes transferring the jars out of the canner to
a cooling rack easier and accident free. For someone just starting on this craft, you can use tongs
with rubbers at the end as your temporary jar lifter until such time you invest in one.

Large Stock pot

This is not used for the jars, but for the food you will be preserving in the jar. You ought to have
one large stock pot where you could cook and prepare your food. The most preferred stockpot is
an enameled cast iron Dutch oven. It is large enough even for recipes that require a large surface
area where liquid can evaporate. The cast iron heats more evenly than any other metal and of
course enamel is easy to clean.

Stirrer, stir stick or chopstick

Before you seal your jar with food inside, you need to slide a stirrer, a stir stick or a chopstick
around the inside edges to remove and pop air bubbles left when you pour your recipe in.

Kitchen timer

Timing is everything in food preservation thus it is very important to ensure that you keep track of
the time. What best utensil to use than the handy dandy kitchen timer.

Cleaning Towel

Canning is messy thus you need something to wipe your hands with. Plus sanitation is important in
preparing food.

Canning Funnel

This is used when transferring liquid to your jar to avoid mess.

Chapter 5: Let’s Go Canning

In this chapter:
We will begin the process of canning

Before we start canning, here are some important tips we ought to remember.

First, make sure that all of your materials, tools and ingredients are prepared and within reach. It
would be frustrating when, in the middle of your preparation, you will find that you lack one or
two of the necessary things. Remember that timing is very important in canning and a split second
missed can spell the difference between a perfect salsa and a rotten avocado.

Second, canning is a long process and haste makes waste. Never start a recipe that calls for an
hour of preparation when you have less than an hour to do it. It could be done, but the experience is
too stressful that you may become wary of doing the craft again. Do your canning preferably on the
weekends when you have all the time in your hands.

Third, do not improvise. Canning is an exact science and this process requires that there is enough
acidity in the food to keep the bacteria from propagating and contaminating the food. Only use
approved canning recipes for preserving.

And lastly, can with a buddy. In this case, two heads are better than one. There are a lot of things to
do when canning and it is better to have someone to keep you company and to help you of course.

Let’s Start Canning

1. Sterilize your jars
Wash your mason jars and lids in hot, soapy water. Let them in a pot of boiling water for
10 minutes to sterilize. Once done, you can now remove your jars from the water, but
leave the lids and rims behind and take them only when needed. This is to ensure that they
come in contact with nothing until they are used to seal your processed food.
2. Prepare your food
The best time to can your food is right after you harvest them. Boiling can remove some of
the nutrients of any food, thus processing them as soon as possible gives you a higher level
of nutrition and vitamin concentration compared to those processed at a later time. Prepare
fruits and vegetables by slicing and dicing, prepare your jams and jellies following your
favorite recipe or pickle your vegetables in brine before placing them in your sterilized
jar.
When preserving tomatoes, pour a little lemon juice or any other citric acid to ensure that
their acid level remains at PH 4.6 and above. Ascorbic acid solutions can be added to
fruits to prevent them from turning brown prior to placing them in jars.
Never use iron, aluminum, and copper when preparing your food. These metals can cause
discoloration to your fruit or vegetable.
3. Filling your jars
There are a few things that you ought to remember when filling your jar. First, do not fill
them to the rim. Produce expands when boiling and leaving enough space on top prevents
the jar from leaking and making a mess. Second, when filling your jar with produce,
except for jams and jellies, you need to pour boiling water, brine solution or juice. Make
sure to cover up to the top of the produce. Third, ensure that there are no air bubbles along
the side of the jar and the product is completely submerged in the liquid.
Once done, wipe the rims of the jar with a clean cloth and cap with a flat sealing lid and
rim.
4. Processing the Jar
Preheat water in a pot or pressure canner. If you are canning a hot recipe preheat your
water to 180 degrees Fahrenheit, while a cold recipe requires preheating to 140 degrees.
This ensures that the jars will not crack when placed in the boiling water.
In a boiling pot, the water should be an inch or two above the canning jar when it is placed
in the pot for boiling. Add the jars using your home made tongs or a jar lifter. Make sure
there is enough space in each jar and that they are not touching one another. Place the lid
on the pot and bring the water to a slow boil before starting your timer. Make sure to check
the timing required for each produce and the altitude at which you live.
5. Remove your jars and Let them Cool
Place your processed jars on a flat wood or cloth-covered surface to let them cool. Let
them sit for a day to ensure that the jar has cooled down through and through. You may hear
a pop, and this ensures that a seal has been created in the jar for the food you are
preserving.
After 24 hours, press down on the center of the jar. This is to check that the food is sealed
completely. Any lids that spring back has not sealed properly. Eat these first.
6. Label and Store properly
Write the date when the food is processed as well as other pertinent information about the
food inside. Wipe off any food pieces or water from outside the jar and store your finished
product in a dark, dry place until you are ready to enjoy your produce.
Chapter 6: Recipes You Can Try

In this chapter learn the following easy recipes you can preserve using water bath canning. There
are other recipes available online and of course you can also use some of your own concoctions.
Happy cooking!!
Mom’s apple pie in a jar
Black Forest Macaroon conserve
Fiesta Salsa
Ginger pear preserve
Italian Style pasta sauce

Mom’s Apple pie in a jar

This recipe makes about 6 half pints of apple jam. You can serve this as a spread for your bread,
on mini-tarts and as dessert toppings.

Here’s what you need:

• 6 cups of peeled, Granny Smith apples (chopped) or other tart apples
• 2 cups unsweetened apple juice
• Grated zest and juice of 1 medium lemon
• 1 tsp ground cinnamon
• 3/4 cup raisins
• 3 Tbsp Ball® Real Fruit™ Low or No-sugar Needed Pectin
• 1-1/2 cups sugar (real or artificial based on your preference)
• 6 half pint glass preserving jars with lids and bands

This is how we do it:

Firstly, we should be preparing the jar first. All we need is a pot full of water, our stove and the
jars, lids and bands we will be using later on. Preheat the water to a simmer and sterilize the jars
by soaking it in the water for a few minutes. Do not remove the jars and lids in the water until we
are ready to pour into our mixture in it.

Secondly, let us prepare the jam. All we need to do is to combine the apples, the lemon peel and
its juice in a large saucepan. Boil the said mixture. Once boiling, reduce the heat and simmer. A
clear indication that it is okay for the next step is when the apples begin to soften. Once soften,
remove from the heat and add in the pectin, the raisins and the cinnamon. Heat the mixture once
more and bring to a boil for the next 5 minutes. Remove from heat once more and add the sugar.
Remove the foam if deemed necessary.
Now it is the time to pour the jam into the sterilized jars. Leave a quarter of an inch headspace and
clean the rim. Center the lid on the jar and tie the band tightly.

Lastly, process your jar in the boiling water canner for 10 minutes. Remove the jar from the canner
and let cool. Check if the vacuum seal was successfully created by pressing the lid. A good seal
does not flex up and down when pressed. Your apple pie in a jar is now ready. Make sure to store
your jars in a cool, dry place.

The second most famous dessert (by my standard anyway) is the Black forest cake. Imagine a black
forest icing in your favorite macaroon. Now that is what we call heaven. So here’s the recipe for
that macaroon conserves.

Black Forest Macaroon Conserve

This recipe makes about 7 half pints of macaroon conserve.

These are what we will need:

• 4 cups of white sugar
• 1/3 cup cocoa powder, sifted
• 3-1/2 cups coarsely chopped and pitted sweet cherries (about 3 lbs)
• 2 tablespoons lemon juice
• 2 pouches Ball® Real Fruit® Liquid Pectin (approximately 3 ounce each pouch)
• 1/3 cup unsweetened and flaked coconut
• 4 Tbsp Kirsh or cherry brandy
• 7 half pint jars with lids and bands

Again, we will start by preparing our jar. Make sure to thoroughly sterilize your jar, the lids as
well as the bands we will use.

Once we have set aside our jar, let us proceed to preparing the macaroon conserve. Combine sugar
and cocoa powder in a medium bowl. Set this aside. On a saucepan combine the cherries, lemon
juice and your cocoa and sugar powder mix. Stir in heat, then adds a pinch or two of pectin. Let
this boil for 1 minute. Continue stirring the mixture and once desired consistency is reached, add
the coconut and the kirsch. Remove the extra foam if necessary.

Bring out your sterilized jar and start pouring the hot mixture into your jars. Again leave a quarter
of an inch headspace atop your jar. Stir in to ensure that unnecessary air bubbles are removed.
Clean the rim and seal. Set your boiling water canner and let your jar stay inside for the next 10
minutes. Store finished product in a cool, dry place.

After eating your favorite pie, your favorite macaroon conserve, it is only prim and proper that we
finish the dessert sampler with a preserve. Here is a simple recipe of Ginger Pear Preserve.

Ginger Pear Preserve

This recipe makes about 7 (8 oz) half pints of preserve. This flavored preserve combines the taste
of lime, ginger root and pears, producing an exotic island taste.

Prepare the following first:

• 5-1/2 cups finely chopped, peeled, and cored pears (this will need approximately 8 medium
sized pears)
• Grated zest & juice of 3 limes
• 2-1/3 cups granulated sugar
• 1 Tbsp freshly grated ginger root
• 7 half pint glass preserving jars with lids and bands

Let us start by preparing the canner and sterilizing the jar in the process. Proceed with preparing
the preserve. Combine the pears, the lime zest and juice, the ginger root and the sugar in a large
saucepan, preferably made of stainless steel. Why stainless steel? We need to melt the sugar and
believe me, your saucepan will never be the same after that.

Stir the mixture in medium fire until it thickens. This may take a little over 15 minutes. Test if the
mixture is gel like. A successful preserve breaks into sheets or flakes when spooned. If the mixture
is not like the gel like return the pan to medium heat for another 5 minutes. Do the test again and
repeat the process until gel consistency is achieved.

It is time to pour the preserve into jars. Remember to leave a quarter inch headspace as always.
Remove the air bubbles and wipe the rim and seal. Let the jar stay inside the canner for the next 10
minutes and once done, let cool and store in a cool, dry place.

Forget about dessert; let us move on to salsa and pasta. Here is one recipe you should try. There
are two versions to this salsa: the cold one and the hot one. I’ll go ahead and share with you both
recipes and leave the decision to you, which one you will do tonight.

Fiesta Salsa

Turn your tomatoes into a fresh fiesta of flavor. This recipe can make 4 pints of salsa.

These are what you need:

• 2 pounds of fresh tomatoes or 3 cans of petite diced tomatoes
• 3 tablespoons white vinegar (5% acidity)
• 1/4 cup Ball® Fiesta Salsa Mix – Shake this one before you start measuring
• 4 pint size Preserving Jars with lids and bands

Assuming you want to go cold lets prepare the salsa cold style. All we need to do is combine the
tomatoes, vinegar and the salsa mix in a large saucepan and heat it. Once boiling, reduce the heat
but let it simmer for 5 more minutes. Basically you will do this part regardless if you want a hot or
cold salsa preservation technique. When you are satisfied with the consistency of your salsa
mixture, turn the stove off and let the salsa cool to room temperature for the next 30 minutes. Do
not forget to sterilize your jar though. Once the 30 minutes are up, pour the salsa into each jar and
refrigerate. Refrigerated salsa can last up for 3 weeks when left unopened but should be consumed
immediately after opening.
If incase you wanted to keep your salsa longer than three months, you ought to do it old school
style. Prepare your salsa and pour in a sterilized jar. Leave a half inch headspace and remove the
unnecessary air bubbles by stirring and using a stirrer or a chopstick. Leave the jar inside the
canner for the next 35 minutes. Store your salsa in cool, dry place afterwards.

How about something Italian? Here’s a recipe for an Italian Home Made Pasta Sauce.

Italian Homemade pasta sauce

This recipe requires the use of a pre-made Italian style pasta sauce mix. All we need to do is add
more tomatoes and voila Italian homemade pasta sauce.

This recipe is good for 2 pints of pasta sauce. If you want to do more, just double the formula
provided.

What do we need?
• 4 lbs fresh tomatoes (about 12 medium) or 1 can (28 oz) crushed tomatoes + 1/2 cup water
• 1/3 cup Ball® Italian-Style Pasta Sauce Mix – make sure to shake and mix well before measuring
• 2 pint size Fresh Preserving Jars with lids and bands

How is it done?

Let us start with the pasta sauce. Wash your tomatoes thoroughly. Peel your tomatoes, remove the
core and with the help of a food processor, puree the tomatoes until you reach a smooth
consistency. Place a large saucepan on top of the stove and mix the puree with the Pasta mix. Let it
boil and simmer for the next 3o minutes.

If you intend to use it now then go ahead and prepare your pasta noodles next and pour an ample
amount on top and eat. Remember that your homemade pasta sauce that is consumed immediately
can only good for 1 week when refrigerated.

If you intend to store it up to a year you have two choices: Hot or cold When you intend to just
freeze it, let the mixture cool to room temperature for about 30 minutes before you pour the sauce
in a jar and freeze.

If canning is what you want, prepare your boiling water canner. Pour the sauce in the sterilized jar,
leaving a half inch headspace. Remove the air bubbles and wipe clean the rims. Place the jar in the
canner for 65 minutes. Once done, let it cool a bit and store in a cool, dry place.

If you find peeling tomatoes a burden here is a technique you could use: Make an “X” on the
bottom of the tomato using a knife. Dip the tomato in boiling water for 30 to 60 seconds or until
you see the skin cracks. Then dip the tomato in cold water and watch the skin slip off on its own.
Chapter 7: Tips and Troubleshooting
In this chapter:
Learn a few tricks of canning
Know what to do in cases of mishaps and problems with canning

Tips in Canning

Tip number 1: Always start with Quality foods. Foods being processed should be at the peak of
their quality. Fruits should be ripe but firm while your vegetables should be tender, young and
fresh. Never consider bruised fruit, discolored or over ripe vegetables as ingredients for
processing food. Soft ripe food may be used for jams and jellies but remember that they can affect
the taste of the finished product. This also applies to under-ripened fruits. Do not expect that the
fruits will ripen as they are processed. The most important thing is to wash your foods thoroughly

Tip number 2: Adhere to Food Safety & Proper Preserving Processes Directions are created to be
followed. The correct preserving method per type of food should be strictly followed to the letter
to prevent food from deteriorating or spoiling after processing. Pay close attention to the minutes
allotted for the preparation. This is to reduce the risk of bacteria or food spoilage. Similarly make
time adjustments for altitude changes. Not doing so can alter the result of your effort.

Tip number 3: Use Equipment Designed for the Task Use appropriate canning jars or tins and lids
for home canning. It may be tempting to use jars from store-bought products, however these jars
are not tempered and may be unable to withstand the pressure and heat of a canning process. They
may not be able to provide a good seal of food contents. Use adequately sized jars for canning, and
appropriate containers and bags for freezing.

Tip number 4: Allow Sufficient Time to Complete the Process Timing is everything when
processing, food preserves. Do not try to rush through a process or shortening canning time. Allow
ample time for the task and stay focused. Read and understand through each processing method you
intend to use. Always review recipes and make sure you have all the necessary supplies and
equipment handy even before you start preparing the food. Start small since they are more
successful that mass producing.

Tip Number 5: Quality Control - Inspect the Finished Product Inspecting the finish product is just
as important as preparing them. Consistently check your product for signs of spoilage or
deterioration. Check the lid if it is indeed sealed. If there is no evidence of a seal, you can re-
process or refrigerate for consumption within a couple of days.
Tip number 6: Proper Storage for Longer Shelf Life it is important to store your finished good in a
cool, dry place. All that work and effort you made could be gone to waste if you do not store your
processed foods properly. A cool place is one where the temperature is below 70 degrees
Fahrenheit and is not within direct sunlight. When your canning process is completed, you should
check the jars and tins to ensure a proper seal is evident and there are no visible signs of
processing problems before storing. When preparing foods for the freezer, ensure that you have
enough freezer capacity to accommodate your batch. Chest freezer space is recommended for
longer freezing, as foods stored in a refrigerator freezer can quickly become freezer burnt.

Troubleshooting 101
Question: Why didn’t my jars seal?
Answer: This is caused by a lot of reasons. It could be because there are some bits of your
product left in the lid. This in turn can cause difficulty in sealing the lid for the lid cannot get a
hold of the jar. Or perhaps you prepared your sealant wrong; it was not soft enough to seal the
deal. Or worst the heat inside the jar was not enough to create the vacuum seal for you.

How to avoid it: The best way to deal with this is to make sure that you clean the rim of your jar
thoroughly before sealing it. For vacuum seal issue make sure that your finished product is hot
enough before you pack it into jars.

Question: Where did my entire product go?

Answer: This phenomenon is known as siphoning. A rapid temperature change can cause this to
happen to your product. When food is cooled quickly, it can cause some product to be pushed out
of the jar. Unless this can cause interference when sealing the jar, one needs not to worry about
siphoning. Just make sure that you wiped off the excess food out of the jar and the lid before you
store it in a cool dry place.

How to avoid it: Before sealing the deal make sure that you remove the excess bubbles from your
jar. Use a stirrer of a chopstick to do so. Better yet, let your jar sit for a few more minutes in the
canner, with the fire closed and the lid unattached. This way your jar can slowly adjust to the
temperature changes in and out of the jar.
Conclusion
Thank you again for downloading this book!
I hope you enjoyed reading about my book on Canning and Preserving for Beginners.
The next step is to apply what you have learned from this book.
Thank you!
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