Canning: Having Your Harvest At Your Fingertips

Most cooks cringe when they hear the word canning. It usually connotes very involved steps with sometime dire consequences if not done properly. Not true. As with any baking or cooking procedure, once you’ve done it, you’ve become a pro. For neophytes canning is simply the process of using extreme heat to destroy microorganisms responsible for spoilage. During this process all air is driven from the jar, creating a vacuum. As the jar cools down, it seals and prevents these microorganisms from entering the food and causing any contamination.

Your harvest is divided into two categories for home canning. One is high acid that has enough acid to discourage any bacteria to grow. Most fruits are this, such as apples, apricots, berries, cherries , peaches and tomatoes. These have a pH of 4.5 or lower. The other category is low acid. Foods in this range are any meat, asparagus, beans beets, carrots, corn, potatoes, pumpkin, squash and sweet potatoes. Their pH is 4.5 or higher. Pressure canning is the USDA recommended way of preserving these. Improper canning with any low acid food will result in botulism poisoning. Botulism is a deadly poison caused by a toxin from the growth of bacteria spores, Clostridium Botulinum. You need a specific amount of heat for a specific period of time to kill off this lethal organism.

In order to have a relatively bacteria free environment, you'll need the proper equipment. You can go with the water bath canning, which is needed for high acid foods. As long as one inch of boiling water covers your jars, any large container can be used for this process. To ensure proper heat for all the jars, the water bath’s diameter should be no more than four inches wider than the stove’s burner.

Pressure canning is needed for low acid types. A pressure canner is basically a large specially made pot with a lid that can be closed to prevent any steam from escaping. Its’ lid is fitted with a vent, (or a petcock which is a short hollow tube sticking above from the lid), a dial or weighted pressure gauge and a safety fuse. A rack for holding the jars will also be included. Keep your canner instructions at hand. Pressure canners can range from $200 for a ten quart model to $550 for a 41 ½ quart one.

Before purchasing, ask yourself how much canning you intend to do. Larger capacity pressure canners are great if you have a lot of produce or if you intend on selling or gift giving. With a water bath, you’ll need to also purchase a separate rack that can easily fit into your container.

Funnels are important tools as well. Have one or two around for filling the jars without spilling onto the rims. Your second most important tool is tongs used for removing jars from the canners. Buy a lid wand that removes sterilized lids from the hot water. It has a magnet at one end that makes for an easy step. You can either purchase a bubble freer or use your old rubber spatula to remove any air from the jars or produce (do not use a metal knife for this or it will scratch the jar, making it susceptible to cracks).

You’ll also need mason jars. Do not use leftover mayonnaise jars. These do not seal properly and may break from over usage. Canning jars come in a variety of sizes from half pint all the way up to half gallon. The pint and quart sizes are the ones most commonly used in recipes. Remember that processing times have not been created for half pint, 12 ounce and 1 ½ pint sizes. For the half pint and the 12 ounce jars, process them at the same time allotments as for the pint jars. Process the 1 ½ pints at the same time allotments as you would with quart sized jars. Half gallon canning jars are recommended for very acidic fruits. Jars can be bought in both regular and wide mouthed styles. If properly used , your canning jars can last indefinitely.

Selecting the right lid are another very important factor. Most canning jars today have two piece self sealing lids. This consists of a flat metal disc that has a sealing compound around an outer edge and a separate metal screw band. The lid is only used once but the band can be used repeatedly until rust sets in. Lids can last up to five years. Never reuse lids from commercially canned foods. You can also use zinc lids with bail type jars. These use a rubber ring that fits on the jar’s sealing ledge. These jars are used more for decorative purposes like gift giving.

Remember to properly clean and store your canning equipment. Keep part of your pressure canner above water when washing as to not submerge the dial gauge. Dry the container good and store it, placing crumpled newspaper or paper towels in the bottom and around the rack. The paper will absorb any moisture or leftover odors from cooking. Place the lid upside down on the canner. Never store it right side up and seal it.

If you have an aluminum canner, you may have areas coated with a darkened residue. You can clean this off with a mixture of one tablespoon cream of tartar for each quart of water used. Now place the canner on the stove. Heat water to a boil and boil covered until the residue disappears. More cream of tartar may be added if the residue persists. Empty the canner and rewash it with hot soapy water. Rinse and dry.

Canning is a great way to preserve your garden’s bounty all year long. You can get the fresh tastes of summer and fall whenever you like. Not only that , it’s fun to can and you get a sense of satisfaction out of making delicious side dishes and desserts.