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Canning

Canning is a very popular method of preserving food, especially garden produce. It was originally developed in France by a chemist named Nicolas Appert in response to a drive by Napoleon to find a way to get more healthy foods for his army while on the march. He figured out that if he heated foods in jars and then sealed them that the foods would stay relatively fresh until they were opened months and even years later. ince then advances have been made in canning. !ouis "asteur figured out that it was microorganisms that were spoiling the food. #he heat used in the canning process $ills the microorganisms. %otulism can still be a problem in food that is improperly canned so before you begin canning, it is wise to read our safety guidelines. Canning fresh produce can preserve vitamins, and it has the added benefit of allowing a person to prepare food to taste. oups, pic$les, jams, jellies and more can all be prepared using favorite recipes. "eople who re&uire a low salt diet or have other restrictions can ma$e sure that their canned vegetables are tailor made to their taste and health re&uirements. Canned goods can last for several years. However, their optimal life is one year. It is most efficient to can enough garden produce to last until the ne't harvest. #his is because, over time, aging canned goods do, indeed, lose some of their crispness and nutritional value. Canning is a relatively simple procedure. It re&uires a few fairly ine'pensive pieces of canning e&uipment a fair amount of produce and a few hours of time. A list of procedures and a few recipes are also helpful.

Canning Safety
Improperly canned food can result in the growth of botulism or other microorganisms. Eating such foods can cause serious illness and even death. For this reason it is important to strictly adhere to canning procedures as well as standards of cleanliness. Clostridium botulinum spores are everywhere and eating them is not harmful to humans. It is when they grow in astronomical numbers in an ideal environment, such as an improperly canned jar of food, then begin to die off that they become a problem. #hey actually produce a neurotoxin. It is this neuro(to'in that causes the effects of botulism. )et botulism and molds, viruses and bacteria that might grow in canned food can be effectively and easily controlled merely by ta$ing simple precautions. "roperly heating the jars and the food within them as well as proper sealing is the solution. ince Clostridium botulinum prefers a low acid environment, high acid foods can be canned under less restrictive conditions using a boiling water canner. #hese foods have a pH of *.+ or less. #hey include, apples, apricots, berries, jams, jellies, peaches, pears, pic$les, sauer$raut, tomatoes, and more. High pH -meaning low in acid. fruits and vegetables re&uire a special device for canning called the pressure canner. #he pressure canner can also be used for canning the high acid foods. !ow acid foods include, Asparagus, beans, beets, carrots, corn, mushrooms, peas, potatoes, pump$in, spinach, s&uash, most any meat. It is not generally difficult to detect when a canning job has gone bad -done properly ( this will seldom happen.. #he first sign that a can of food is no good is that the lid will pop up (or bulge), also there might be seeping around the seal. Mold growing on the surface of the foodis a sure sign of a problem. Also abnormal colors in the brine of food, cloudiness in the brine, a white colored film on the surface of the food can all be indications of contaminated food.

Do not eat contaminated food. It invariably will cause harm. /eheating the food, even boiling it for long periods is not a solution as botulism is not the living part of the Clostridium botulinum, but a byproduct of its life(cycle. ome traditional methods are N0# recommended such as open $ettle canning, paraffin wa' sealing, oven or microwave canning. A final helpful hint regarding safety, It is best to store canned foods at relatively low temperatures as this helps to prevent any activity by microorganisms that might have survived the heating process. 1eeping cans in dar$, cool places also helps to preserve vitamins and taste.

Canning E uipment
#he 2&uipment necessary for canning is relatively ine'pensive and is fairly easy to find. #here are two different ways to can and each re&uires a different $ind of pot. A boiling water canner with a rac$ and a lid is sufficient for canning fruits and vegetables that are high in acid. %ut you will want a pressure canner for low acid foods -see our safety section to find out why.. #he pressure canner will have a safety fuse or pressure relief valve to ensure the pot does not e'plode under pressure. It also has a gauge to help control heat and pressure. #he other vital re&uirement for canning is the jars and lids. #hese come in various si3es and styles, but all generally have the same characteristics. #hey can be purchased at most department stores and grocery stores. %elow, we have the anatomy of a canning jar,

#here are other pieces of e&uipment that, while not absolutely necessary, are very helpful to the canning process, ! blancher is a bas$et that fits inside a large pot. Foods in the bas$et are lowered into the boiling water and then easily removed for transfer to cold water. ! Colander is a handy strainer.

! "ar #unnel helps to pour food into the jars without ma$ing too big a mess. ! "ar $ifter will ma$e removing jars from very hot water much easier and safer. 0ther handy tools are a long-handled slotted spoon and a ladle.

%ressure Canners
%oiling 4ater Canners are versatile and come in a variety of si3es. #hey can also be made from various metal alloys. #hey come with different seals and gauges. #a$e your time ma$ing up your mind as to which one is best for you.

"ressure Canners are versatile and come in a variety of si3es. #hey can also be made from various metal alloys. #hey come with different seals and gauges. #a$e your time ma$ing up your mind as to which one is best for you.

&ow to Can
Canning is a relatively simple process if ta$en a step at a time and one does a little prior planning. 5a$e sure you have all the ingredients on hand before you begin. It would not do to be withoutcanning salt or dill if one were about to transform a tableful of cucumbers into pic$les. 5a$e sure you have sufficient lids and 'ars. 2ven if they seem to be clean, be sure to wash them. If you do not use them immediately, then be certain to turn them upside down on a towel. In most cases jars will be sterili3ed in the canners with the food. However, if this is not the case, be sure to sterili3e them beforehand by boiling them for 6+ minutes. !ay out your e&uipment so everything you will need will be ready to hand. 4ash fruits and vegetables. Now you are ready to get down to the nitty gritty of canning. "lace food in jars. #here are two methods for doing this. In the hot pack method you heat the food first in a separate pot. In the raw pack methodthe raw fruit is added directly to the jars. It is o$ay to prepare many foods using the raw pac$ method, but for some foods, the heat process will not be sufficient. Now pour boiling water, broth, juice or syrup over the food in the jar. 4hen pac$ing the food and adding water, be sure to allow for e'pansion by leaving some space in the nec$ of the jar. #he amount of space to leave varies from a fraction of an inch for jams to slightly over an inch for low acid fruits and vegetables. 7se a paper towel to wipe off the sealing edge of the jar. Now place lids on top of jars8 remember to leave enough give to let air escape during the sterili3ation process. #here are various types of lids, some are self(sealing which means that they can be tightened firmly before sterili3ation

Canning (ecipes
Canning your produce is fun. %ut you don9t have to stop there. )ou can prepare specific recipes so you can enjoy your favorite foods any time, on short notice, just by opening a jar. Here are a few of our favorites, Apple %utter "ea oup tewed #omatoes trawberry(/hubarb :am ;ill "ic$les

!pple )utter
Apple Butter is an American Classic. It is a lovely spread for bread, crackers and as a dip for fruits. Nothing tastes better than a slice of piping hot bread, fresh from the bread maker, spread with a heavy covering of Apple Butter. Ingredients, 6+ or so medium si3ed tart apples -four or five pounds. ( 5acintosh are nice. * cups apple juice or cider < teaspoons ground cinnamon =>* teaspoon ground allspice 6>* teaspoon ground cloves < cups sugar 4ash, core and &uarter apples. It is not necessary to peel the apples. "lace the apples in a large $ettle or ;utch oven along with the juice or cider. %ring to a boil then cover the mi'ture and simmer for about =? minutes, ma$ing sure to stir occasionally to prevent stic$ing. Now press the mi'ture through a sieve or a food mill. /eturn about 6? cups bac$ to the ;utch 0ven. tir in sugar, and spices -and everything nice.. %ring to a boil and then reduce heat yet again. !eave uncovered and over very low heat coo$ for about one and a half hours until mi'ture is very thic$. %e sure to stir periodically and fre&uently to prevent burning on the bottom. Here is the canning part, poon apple butter into hot, sterili3ed canning jars -pint or half(pint do nicely.. !eave 6>* inch head(space. 4ipe rims and adjust lids. "lace in a boiling( water canner for + to 6? minutes -+ minutes for half(pints, 6? minutes for full pints from the time the water begins to boil.. Carefully ta$e jars from canner and allow them to cool on rac$s. #he result is about * pints. o double up on recipe for bigger batches@

%ea Soup (ecipe


Pea oup has only admirers and detractors. No one is pea warm about pea soup. !or pea soup lovers it is a delicacy. "ith a mess of oyster crackers or a slab of corn bread it can make a long winter a little more bearable or an autumn evening feel like home. Ingredients, < lbs of dried split green peas 6? cups water < carrots 6>< onion 6 tablespoon parsley < dashes garlic powder or crush several cloves 6>* teaspoon blac$ pepper salt to taste In large pan, pour in split peas, water and spices. 4hile bringing this mi'ture to boil, cut carrots and dice onions and add to the mi'ture. Cover, and reduce heat to low. Continue to coo$ until water is absorbed and peas are tender. #his will li$ely ta$e 6>< to 6 hour. Coo$ longer for thic$er soup. poon hot soup into hot clean &uart or pint canning jars, fill to about 6 inch from top of jar. /emove air bubbles, wipe jar rims and adjust lids. %est to use a pressure canner. Coo$ at 6? -for weighted canners. or 66 lbs -for dial(gauge canners. for about A+ minutes for &uarts and about B? minutes for pints. Allow heat to reduce naturally. /emove jars and let cool on rac$s. 5a$es = 6>< to * &uarts. ;ouble and treble recipe for bigger batches.

Stewed *omatoes (ecipe


tewed tomatoes can be eaten as soup all by themselves or they can be added to a near infinite number of other recipes including goulashes, spaghetti sauces, vegetable soups, and even roasts. Ingredients, C pounds of ripe tomatoes 6>< cup chopped celery 6 diced onion < teaspoons sugar < 6>* teaspoons salt dash of pepper dash of garlic dash of cayenne pepper 6 #ablespoon dried sweet basil /emove peels on tomatoes. #his is not done in the ordinary way of peeling, say apples. #he easiest way to do this is to put them a few at a time in boiling water for about one half minute. #hen rinse them in cold water. Now remove the s$in with a $nife. #he s$in should almost fall off, but leave the tomato flesh whole. "lace peeled tomatoes in a large $ettle or ;utch oven. Add remaining ingredients. %ring mi'ture to a boil. /educe heat and cover. immer for about 6? minutes. %e sure to stir periodically to prevent scorching and stic$ing. poon hot tomatoes into hot, &uart or pint jars. !eave about 6 inch of head(space. 4ipe the jar rims and adjust the lids. "rocess 6? pounds in a pressure coo$er for about <? minutes. Allow a natural cool down, then remove jars from canner to cool on rac$s. #his ma$es about = &uarts so double or triple the recipe for bigger batches.

Strawberry (hubarb (ecipe


trawberries are the #taste of summer coming# and rhubarb is the taste of a $estful life, mi% the two and you have the perfect blend of sweetness and tartness. &he way you remember the first love of your youth. Ingredients, * cups rhubarb that has been thinly sliced * cups of fresh strawberries also sliced * tablespoons of lemon juice 6>< teaspoon salt 6? cups of sugar = 6>< ounces -< pac$ages. of fruit pectin In large $ettle combine all ingredients e'cept the sugar. Coo$ over high heat until mi'ture comes to a full boil. Add sugar and $eep stirring. %e sure sugar dissolves into the mi'ture. /eturn to boil and boil for one minute. ;on9t forget to $eep stirring to avoid stic$ing and lumps, etc. /emove from the burner and s$im off the foam with a spoon. poon the hot jam into hot -preferably half(pint. canning jars. !eave 6>* inch of space at the top. 4ipe the jar rims and adjust the lids. "lace the jars in a boiling(water canner for + minutes ( remember that time begins when the water begins to boil. /emove the jars from canner and cool on rac$s. #his should ma$e about 6< half(pint jars.

Dill %ic+le (ecipe


'ill Pickles have been a staple delicacy of lunch counters and dinner tables almost since the cucumber was discovered. (reat in relish or on sandwiches or )ust straight out of the )ar. Ingredients, A< smaller -about * inch. cucumbers 6? cups water B cups cider vinegar 6< tablespoons pic$ling salt 6+ tablespoons dill seed < tablespoon mustard seed 6C cloves garlic /inse cucumbers, remove stems and cut off a small slice from each end -do not boil cucumbers.. Combine water, vinegar and salt in large $ettle. %oil the mi'ture. "ac$ the cucs somewhat loosely into &uart jars. %e sure to leave one(half inch of space at the top of the jar. Add B heads of dill or < 6>< tablespoons dill seed to each jar. Also toss in 6 teaspoon -6>= tablespoon. of mustard seed along with = cloves of garlic. Now pour the boiling hot brine into the pac$ed jars. ;on9t forget to leave the one(half inch of head( space at the top of jar. 4ipe rims, put on and adjust lids. 7sing boiling(water canner, process for 6? minutes -remember, process time starts when rolling boil begins.. /emove jars from canner. !et cool in rac$. )ou will want the brine to soa$ into the cucs for at least a wee$ before using. #his should ma$e about B &uart jars.

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