Canning is a 200-year-old method of preserving and storing food, typically in glass jars with metal lids. It may seem like a complicated process, but the reality is that home canning is quick and easy depending on the method chosen. Canned goods make excellent gifts to friends and loved ones. They are also the perfect storage for large amounts of food from a home garden. When properly preserved, canned goods can have a shelf life of up to five years.
One important thing to note about home canning is the importance of safety. One of the most common issues is a bacterial infection resulting from bacteria making its way into improperly sealed or sterilized jars. Be sure to follow recipe directions, as well as USDA guidelines, when canning any food. This typically involves thoroughly washing the jars before placing them in a warm oven. After the jars reach a temperature of over 225 degrees, the food product can be placed inside the now bacteria-free jars. The lids of the jars must also be properly sterilized, ordinarily by placing the lids in boiling water until they are ready to be placed on the jars.
In the US, the most popular kind of canning jars have thick glass walls and a lid made of two pieces of metal. The inner piece fits snugly on the top of the mouth of the jar. The outer ring secures the inner piece by screwing onto the threads at the mouth of the jar. Mason jars are the most popular type of jar that satisfy all of the requirements for home canning methods.
Not any jar can be used for canning. There are two main methods used for canning at home, water bath canning and pressure canning. The jars chosen to store the product need to be able to withstand the high heat and pressure of those methods. Reusing jars from the store, or reusing lids from previously canned jars, is also not advised. Always select jars labeled specifically for canning purposes, and always purchase new lids that have not been used in canning before.
There is a wide variety of jars to choose from, and various sizes as well. The ideal jar size and shape varies depending on the jam, jelly, or pickle product that needs to be canned. Two main varieties of jars are wide mouth and regular mouth jars. Wide mouth jars are suitable for pickles, sauces, and relish. Regular jars have a narrower opening, which makes them suited for jellies, jams, and preserves.
There are so many different items that work well in canning jars. Jams, jellies, and fruit preserves are popular choices. Pickled goods and relishes are another. Pickles and relishes will gain better flavor the longer they sit on the shelf and absorb the pickling liquid. Pie fillings, dipping sauces, chutneys, and salsas are also excellent items to start with. All of these items can be accomplished with a method called water bath canning. This is an easy at-home method that requires a large pot, a trivet, and enough boiling water to cover the jars by about 1 to 2 inches. The jars are then submerged in a bath of boiling water for a set amount of time and then allowed to rest on the counter. The jars will be sealed after the lids make a popping sound.
Additional ideas for canned goods include carrots and other non-pickled vegetables, meats, fish, and soup stocks. However, these items do not have a high enough acid content to be canned successfully in a water bath. A pressure canning method would be ideal for these items. This requires a specific appliance called a pressure canner, which makes the jars hotter than the temperature of boiling water. This successfully kills all remaining bacteria spores and allows the goods to have a successful shelf life.
When researching recipes to can, one must always make sure that the recipe specifies that it can be canned, as well as the canning method to use. Some recipes may need additional sugar or acidity in order to prevent bacteria growth and survive on the shelf.
