Canning isn’t just for grandmothers. It’s a healthful way to preserve a summer’s labor in the garden, and save money during winter months when produce must be shipped from warmer climates. Nearly anything can be canned: barbeque sauce, salsa, jam, sliced peaches, or even grape juice. It has the added benefits of preserving the nutrients of the food without adding harmful elements such as BPA (Bisphenol A) and reducing waste since the glass jars can be washed and reused.
Equipment to Buy
Canning requires some basic equipment: a canner, a jar grabber, a magnetic lid lifter (metal tongs work too), jars, lids and rings. Local bookstores will carry books on canning, while most hardware stores and grocers seasonally carry canning supplies. All of those items can also be ordered online, no matter the season. Before choosing a canner, since it is the largest and most expensive piece of equipment, beginners need to understand the differences between canning methods.
Pressure Canning vs. Boiling Water Bath
Food can be preserved by either pressure canning or boiling water bath canning. The type of food being canned determines which method should be used. For example, any type of meat or vegetable requires a pressure canner, because only the extremely high temperatures created by pressure canning will sterilize the jars and contents completely of the bacteria that can cause botulism. However, since tomatoes and fruits have a high acid content, they may be canned with a water bath canner. A pressure cooker may still be used on fruits and tomatoes, if desired; simply select a recipe that includes instructions for using the pressure cooker, rather than boiling water.
Since there are two methods of canning, there are also two types of canners. Which to select depends on what types of food are going to be canned. Dedicated cooks will often keep one of each, but that isn’t strictly necessary. After all, it is actually possible (though considerably less convenient) to do a boiling water bath in the sink, if it has been thoroughly cleaned and sterilized. Price is a consideration when selecting a canner as well. While a water bath canner is less expensive, most pressure canners can serve three purposes: pressure canning, pressure cooking, and boiling water canning.
The First Project
A first venture into canning should start with something fun, and fairly simple. It should also consist of a food the family will actually eat. Early in the process of learning canning, it’s very important to stick to one recipe at a time. It can be tempting to make changes, since there are so many different ways to make jam; however, mix and match modifications are for the experienced. Even using a single recipe, beginners frequently make mistakes. Don’t worry though, most of the time they’re still tasty mistakes. After all, if the jam turns out a bit runny, it can be used as ice cream topping instead.
Food Preservation Without a Garden
An enormous personal vegetable garden or fruit orchard isn’t necessary to enjoy the benefits of canning. Buying produce in bulk while it’s in season, at its lowest price, works just as well. Search for local farmer’s markets or nearby farms who allow customers to pick their own produce or purchase it in bulk. Some farms will even take orders for fruit that they pick ripe and flash-freeze for the journey to the buyer. That produce can then be divided into smaller meal-size packages, or thawed and made into jellies, jams, and Sunday night cobbler.
Resources for Novice Canners
Grandma might give lessons. If not, those who manufacture and sell canning equipment often publish tips and tricks on their websites and in their own specialized recipe books. A good one is Ball Blue Book of Preserving, or their website dedicated to fresh food preservation. Another good source is Presto, who manufactures and sells pressure cookers, and provides a wealth of easy-to-understand information about pressure canning.
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