Canning covers the history and mechanics behind this tradition, including recipes, and will appeal to the beginner and the seasoned cook. “Putting up” fruits and vegetables may be a tradition passed down through the generations in your family or something you are curious about. Either way, you will enjoy the beautiful photos and tips and tricks for any home cook interested in the art of canning. Find inspiration, education and best practices for canning—you’re on your way!
Canning
INTRODUCTION
A History of CANNING
EARLIEST CANNING PROCESSES
COMMERCIAL CANNING TAKES HOLD
Community Canning
Canning BASICS
HOW CANNING PRESERVES FOOD • Fresh foods like fruits and vegetables are perishable because they contain a high volume of water. Spoilage is caused by microorganisms, like bacteria or mold. Food can also spoil when enzymes are activated or food reacts with oxygen. Bruising, insect infestation and diseases can also cause fresh food to turn rotten.
SAFETY FIRST AVOIDING BOTULISM AND OTHER TOXINS • Growth of the microorganism Clostridium botulinum can be a dangerous side effect associated with improper canning. Botulinum spores, the size of plant seeds, live in soil or water for many years. Although they are found on fresh foods, they are only a concern when they grow. Under the right conditions, they will produce a toxin that can cause deadly food poisoning.
Preparing the Jars & Lids • Mason jars are critical tools in the canning process. Jars can be made of glass or metal; however, metal containers cannot be used more than once because special sealing equipment is required. Most home canners prefer traditional, Ball mason jars. These glass jars have threaded lips with matching self-sealing lids. Several different sizes are available, but pint jars are the most commonly used. Widemouthed jars have slightly larger openings than others so they are easier to fill.
Recycling Old Bottles for Canning
TEMPERATURE MATTERS • Temperature matters in canning—both the temperature at which food is cooked and the temperature at which it is stored. The “danger zone,” where bacteria, yeast and mold grow rapidly, exists at 40°–140°F.
WHY ALTITUDE MATTERS • Canning food at altitude is different than canning at sea level.
WHY ACID MATTERS • Acidity is one of the most important elements in the food you can.
Key Ingredients • Before starting home canning, stock the pantry and the cupboards with key ingredients to set you up for success. To maintain natural color and flavor, use high-quality food, fill a jar with hot, freshly cooked food, and process the can as soon as possible. Even if you follow these suggestions, many canning recipes rely on additives to make canned goods look and taste even better.
Basic Equipment • Canning technology has come a long way, and the process wouldn’t be possible without essential equipment designed for home use. Additional tools can make the process easier and the quality better.
INs & OUTs OF PRESSURE CANNING • Determining whether to use a pressure canner or a water bath canner depends first on the types of foods you will be canning. If you aim to produce acidic food items, such as jelly or jam, a water bath canner is preferable because it’s faster and has fewer steps involved. But pressure canners are a must-have if you hope to expand beyond jellies, jams and pickles.
Troubleshooting COMMON CANNING PROBLEMS • Even when you follow a recipe step by step, problems can arise. If the color of the peaches doesn’t look right or the tomatoes are floating near the surface, check for common mistakes to troubleshoot what went wrong.
STORING CANNED FOOD • Proper storage of canned foods can prolong the shelf life of items, plus prevent bacterial growth and spoilage. Canned items...