Home Canning
Home canning of fruits, vegetables and even meats is
practiced by millions of people. It is a great way to save money, and to
extend and enjoy the fruits of your garden well into the winter. And after
all, there is no better taste than that of a fruit or vegetable that you
grew. But, safe and proper canning techniques are vital to enjoying the
fruits of your labor. If proper and sanitary processes are followed, it is
safe and economical, and produces delicious food that you can enjoy all
year round in your favorite recipes. Your first and most important step is
to learn and follow safe and sanitary canning methods. Improper canning
may result in spoiled food and worse yet, the very real possibility of
food poisoning.
We strongly recommend you read USDA
Complete Guide to Home Canning before canning for the first time.
Proper canning begins with the following key steps:
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Clean and sterile tools and equipment. All tools
should be thoroughly washed. All canning material (jar, lid, caps)
should be sterilized in boiling water. This eliminates harmful germs
and bacteria.
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Proper cleaning and preparation of food. Select fresh
and healthy fruits and vegetables. Wash and prepare according to
directions for canning.
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In preparing food, precooking is recommended over raw
packing.
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Make sure acidity is sufficient. The absence of high
acidity in the food can promote harmful bacteria. Make sure you know
the acid levels of the food you are canning and add acid if need be. A
common way to increase acidity is to add a teaspoon of lemon or lime
juice to each jar. Other methods are also available.
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Process properly. Once the food is prepared, packed
and sealed into sterilized jars, it is processed in a boiling water
bath. Immerse the jars in boiling water for the time required in the
particular recipe. You can process it longer, but do not cut short the
process.
Did you Know? The USDA no longer recommends open
kettle boiling water bath. They recommend only using pressure canning.
Despite this recommendation, a large percentage of home canners still use
boiling water bath and tools and supples for them are commonly available
for sale.
Storage:
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After the jars have been processed, allow them to cool
slowly.
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Remove the cap carefully, making sure not to disturb
the lid. Some people store their cans with the lids on.
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After the jars are cool, wipe them with a damp sponge
or cloth to remove any residue.
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Store them in a cool place like a basement, away from
sunlight and heat.
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Jars can be stored for six to twelve months. They can
be stored longer, but it is not recommended.
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