Basic Tips For Home Canning And Preserving

Not very long ago, every household was busy putting up jars of preserved food – pickles, jams – every summer. The food they can and store for later use and consumption almost always came from their own backyard garden.

That was how common canning and preserving food was. And it is now making a comeback. Makers of preserving jars and canners would tell you that their sales are increasing.

This could be due to the fact that more and more people are becoming aware of the health risks of store bought food. People are starting to grow their own food in whatever space they have and naturally as they start to harvest the fruits of their labor, they would like to know how to preserve the ones they cannot immediately consume.

Preserving or canning is not an overly complicated thing to do and it is basically cooking food for later use. Here are some basic tips for home canning and preserving that starting home preservers will find helpful.

Always Choose Fresh

What you put into the canning jar, you will scoop out. Therefore, it is very important to always choose the best yield of your garden or if you are buying from the farmer’s market, always make sure the freshest fruits or vegetables, preferably those that still look dewy. As a basic guideline, don’t use overripe or under-ripe fruits because they will not preserve well.

Acid is Important

Acid plays a big part in preserving food; it provides flavor, texture and stops the growth of bacteria. When pickling, acid plays a big role in the fermentation process. For fruit preserves, lemon juice is usually used as the acid while for vegetable preserves, vinegar is used.

Low acid foods like fish, meat, legumes and vegetables are preserved using a pressure canner in order to prevent bacterial growth. When canning low acid foods it is very, very important to carefully follow the recipe. Improperly canned low-acid foods can cause botulism, which is a serious foodborne illness caused by bacteria. High acid preserves like vinegar pickles, fermented vegetables and fruit-based sweet preserves are safe from botulism.

Start with a Small Batch

If you are only getting started, it is best to work with small batches like 2-3 pounds of veggies or fruits at a time. This makes the whole task easier to manage and less overwhelming. Also, if in case the recipe doesn’t work, the disappointment won’t be too great.

Jars

Jars must be sterilized. Simmer them in a water bath for 10 minutes if the food processing requires less than 10 minutes (check your recipe). If the processing time is more than 10 minutes, just simmer the jars for at least 5 minutes.
Jars must be hot when filled
Jars and rings can be reused so long as they are still in good condition and have no dents or chips or cracks.
Smaller jars are preferable because larger ones (more than 1 quart) take longer to process. The heat will take longer to reach the center so the outer layer of the preserves tends to become overcooked.

Lids

Lids must be soaked in hot (not boiling) water for at least 10 minutes to soften the rubber on the edge.
Lids cannot be reused and new ones must be used every time

Storing Your Canned Foods

Let the jars cool undisturbed for 12-24 hours or for the length of time indicated by your recipe. You should hear a popping sound which means that the jar has sealed. You can check that it has sealed properly by pressing the center of the lid. If it doesn’t pop up or down, the jar has sealed tightly. Remove the bands and try to lift the lids, if the lids don’t budge, then it is properly sealed. In case the jar did not seal, store it in the refrigerator and consume within 3 weeks.

Store your canned foods in a cool and dry place away from direct sunlight. Most home preserved foods can keep for 12 months but could last longer without spoiling. Regularly check preserved food for signs of mold or discoloration or foul smell. Preserves that have gone bad must be discarded immediately.

So there you go, a few basic tips for home canning and preserving that you could find helpful. Remember, canning and preserving food at home is just another form of cooking. It is very useful as it extends as well as preserves the freshness of your summer harvest. Preserving food ensures that you and your family can enjoy the fruits of your labor many times in a year. Preserved foods also make very good gifts to friends.