Want to savour your favourite flavours year-round? Bring those warm, family kitchen memories back to life with the art of canning. Remember, preserving at home is not just a hobby; it's a lifestyle. Make the most of your small farm produce with canning! It's a simple way to enjoy your most-loved foods, from pickles to salsas, no matter the season.
Canning involves heating food in sealed glass jars, destroying contaminants, and creating a vacuum seal as jars cool.
With the right technique and some canning jars, you can easily recreate your favourite foods at home. Whether you crave sweet, tangy, or savoury, there's a method to match your needs.
To get started, ensure you have your essentials: a large saucepot with a lid, new glass preserving jars with lids and bands, a jar lifter, a canning funnel, and a bubble freer and headspace tool, as well as some common kitchen utensils. And, of course, don't forget your fresh fruits and vegetables.
The process maintains the food’s peak flavour and freshness. There are two main methods namely water bath canning and pressure canning. They are as explained below.
1. Water bath canning
A method requiring lower temperatures is perfect for high-acid foods.
This process is suitable for fruits, jams, jellies, salsas, pickles, chutneys, sauces, pie fillings, vinegars, and condiments.
Start by filling your canner or saucepot half-full of water, letting it simmer. Meanwhile, check your jars, lids, and bands to ensure they're in good condition. Preheat your jars in hot water to prevent breakage and keep lids and bands at room temperature.
Now, you can prepare your chosen high-acid food recipe. Fill your jars, leaving the required headspace. Make sure to remove the air bubbles.
Wipe the rim and threads of the jar, place the lid and the band, adjusting it until the fit is fingertip tight. Repeat this process until all jars are filled. The jars should then be immersed in the water, covered by 1-2 inches.
Boil the water and begin processing. Afterward, switch off the heat and remove the lid, allowing the jars to rest. Then, set the jars upright on a towel undisturbed for 12-24 hours. After that, inspect the lids for seals. If sealed properly, the lid should not flex when pressed.
With the right tools and recipes, you can preserve this season's bounty with a little culinary imagination. Your preserved goods can last up to 18 months if you use proper lids. Start your water bath canning journey today and enjoy the fruits of your labour!
2. Pressure canning
Reaches higher temperatures, making it suitable for low-acid foods such as meats, poultry, salsas, vegetables, chili, and seafood.
Keeping low-acid foods like meats and most vegetables safe and stored calls for a special focus on temperature control.
With the lack of enough acid to keep spoilage away, these foods need a cooking temperature of 240°F. The way to achieve this is pressure canning.
Here's a simple guide to walk you through pressure canning for low-acid foods:
Getting ready is key—gather all necessary tools. You will need a pressure canner, mason jars, lids, bands, and usual kitchen tools. Make sure you are working with fresh, top-quality ingredients.
Before you begin, warm up your jars in hot water. At the same time, add water to your pressure canner and bring it to a simmer. Make sure the lids and bands are at room temperature for easy handling.
Next, get your chosen low-acid food recipe ready. Fill the warmed-up jars with the ready food, paying attention to the space at the top as per the recipe instructions. Make sure to remove any air bubbles. Wipe the rim and threads of the jar clean, place the lid and tighten the band.
With your jars ready, place them in the pressure canner. Lock the lid of the canner, leaving the vent pipe open. After steam flows out for about 10 minutes, close the vent. Keep an eye on the heat to maintain the recommended pressure.
Keep the given canning pressure for the time mentioned in the recipe, making necessary adjustments for altitude. After the cooking time is up, turn off the heat and let the canner stand still until the pressure comes back to zero. Allow the jars to cool for an additional 10 minutes.
Finally, take the jars out from the canner and let them stand still for 12 to 24 hours. Check the lids for seals, and if any haven't sealed properly, put the product in the fridge right away.
Pressure canning is a satisfying method to save your favourite foods safely. With proper attention to detail, it promises a long shelf life for your homemade preserves. Happy canning!
Whether you are pressure canning or water bath canning, get your chopping board ready, assemble your ingredients, and kickstart your canning adventure. Happy preserving!