Not so long ago, canning and storing jars of freshly picked produce and ready to serve homemade recipes was a necessity. In today's fast paced, convenience food lifestyle, many homemakers are returning to this tried and true tradition in order to provide healthier convenience foods to their families as well as lower the cost of groceries.
What is Canning?
The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.
Methods of Preserving Food
There are two main methods of safely canning food:
- the water bath method
- the pressure canning method
Pressure canning is the only safe method of preserving vegetables, meats, poultry and seafood. Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins (poisons).
The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212 degrees F) and cooked for a specific amount of time.
Required Canning Equipment
Many of the tools used in home canning can be found in any well-stocked kitchen. Here is a list of kitchen basics and canning supplies that may be helpful:
- A Pressure canner/cooker for pressure canning method ; Large Stock pot for water bath method
- Canning jars (such as Ball or Mason) with two piece metal covers. (WARNING: sterilize all jars and covers prior to filling them with food to avoid the growth of bacteria).
- A wide-mouth funnel
- Stainless steel utensils and a rubber spatula
- A Jar Lifter (Ball makes one)
- Labels to mark the jars with a date and contents
- A recipe and ingredients
Canning Recipes
Most of the convenience foods found in the local graocery store can be made at home through simple canning recipes.
Recipe for Barbeque Sauce
Yields about 8 1/2 pints of 4 pints
Ingredients:
- 4 quarts chopped, peeled, cored tomatoes (about 24 large)
- 2 cups chopped celery (about 3 stalks)
- 2 cups chopped onions (about 2 medium)
- 1 1/2 cups chopped sweet green or sweet red peppers (about 2 medium)
- 2 hot red peppers, finely chopped
- 1 tsp. peppercorns
- 1 cup brown sugar
- 2 cloves garlic, minced
- 1 T dry mustard
- 1 T paprika
- 1 T salt
- 1 tsp. hot pepper sauce
- 1/8 tsp cayenne pepper
- 1 cup vinegar
Preparations:
- Combine tomatoes, celery, onions and peppers in a large saucepan. Cook until vegetables are soft then puree using a food processor or food mill.
- Simmer puree until reduced by one-half.
- Tie peppercorns in a spice bag, add spice bag and remaining ingredients to tomato sauce.
- Simmer until sauce is the consistency of ketchup.
- As sauce thickens, stir frequently to prevent sticking.
- Remove spice bag and ladle hot sauce into hot jars, leaving 1/4 inch head space.
- Adjust two piece caps and process half-pints and pints for 20 minutes in a boiling-water canner.
Recipe for Canned Chicken Soup
Yields about 8 pints or 4 quarts
Ingredients:
- 4 quarts chicken stock
- 3 cups diced chicken (about one 3-pound chicken)
- 1 1/2 cups diced celery (about 2 stalks)
- 1 1/2 cups sliced carrots
- 1 cup diced onion (about 1 medium)
- salt and pepper to taste
- 3 chicken bouillon cubes (optional)
Preparations:
- Combine chicken stock, chicken, celery, carrots and onion in a large saucepan. Bring mixture to a boil.
- Reduce heat and simmer 30 minutes;Season to taste (add bouillion cubes if desired)
- Ladle hot soup into hot jars, leaving 1 inch headspace.
- Adjust two piece caps. Process pints for 1 hours and 15 minutes, quarts 1 hour and 10 minutes, 10 lbs of pressure in a steam-pressure canner.
Preserving the Harvest
The time honored tradition of canning and preserving nature's bounty is quickly becoming a modern-day trend. Whether for economic reasons, ease of convenience or a desire to get back to traditional skills, many of today's families are growing and preserving much of their own food. Ball has been around for nearly 100 years. For further information on canning, including recipes, methods and where to find equipment, Ball has a website and Blue Book of Preserving (ISBN 0-9727537-0-2, Ball Corporation, 2008) which is available at most hardware stores.
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