The basics of home canning

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Let me tell you that home canning is a lot of work. However, the rewards that flow from it make all the work worth it. For me, I like to experiment with unusual recipes. When I started canning it was not entirely for jams and standard jellies that you can find anywhere. When I discovered recipes that incorporated hot and spicy elements, I thought I'd found the right niche. I was not disappointed.

But before I started canning, I had to decide which method of canning to use. There are only two common ways to store food – canned pressurized or canned waterbaths. I chose this last one as I had experience with both, but I found a hot water bath much easier for canned recipes than I did. I had chosen. In addition, the recipes I chose were not the kind that required a pressure cooker.

The Canned Water Bath

In a nutshell, for me, canning a boiling water bath is easy. Even if I did not have a cannery, I could use a large pot with a grill on the bottom to place the jars. The only specialized equipment I will need is pots, lids and screw caps. The science involved concerns boiling water and the boiling time of water.

Similarly, the acidic foods that I preserve are safe to treat in a boiling water bath. This includes fruits, pickles, canned sugar and tomato-based salsas because the acid content of these foods – as well as the heat produced by the boiling water bath – preserves the contents in any way. security.

I have my cannery filled with boiling water to first sterilize my pots. In another jar, I have jam, jelly or salsa. In another saucepan of boiling water, I have the sealing lids. I remove a sterilized pot from the pot, fill it with hot contents leaving a little free space, and then put a sterilized sealer lid on top. I add a screw cap (only hand tight). I then completely immerse the hot pot and filled it into the hot water bath for treatment. Once the time is reached (the time varies according to the recipes and the elevation), I removed the treated pot and placed it on a counter to cool it down

Pressure in preserve

Very honestly, I can not canner. I'm sure I'm not the only person with a history of canning childhood that begins with the phrase "One day my mom was using a pressure cooker …" and recounts an incident where there was any explosion. My story on this topic ends with the phrase "… and it covered the ceiling". Stories involving pressure preservatives in home canning accidents have scared me away from even considering this as a canning option. The thing to note here is that it's my experience.

Pressurized canning is the only way to preserve many foods, usually non-acidic foods. The reason is that the heat created by the steam in the pressure vessel will be much higher in temperature than boiling water and that these foods will be treated safely. Usually, canned vegetables in water or a mixture of salt water and products of animal origin (fish, for example) must be canned.

Why canning requires heat

When there are not many bad things can happen. For me, the worst thing I've encountered is jams or jellies that have not been properly adjusted. As far as I'm concerned, these lots are failures. The most serious consequences of poor canning are the growth potential of bacteria, especially botulism.

Boiling water kills botulism bacteria, but spores can tolerate this heat. There are two ways to eliminate them in canning. Using higher temperatures than boiling water (as in pressurizing) or creating a high pH level with canned foods or marinated foods with a high vinegar content (which can be treated with canned water bath). Hear

I find it very satisfying to complete a mini lot or lots of products for sale and I am careful to carefully follow the instructions with each recipe. The only variations I'm going to make may be to change one ingredient into another. I never change anything related to the treatment because neither of the two recipes I use is the same. What works for my infernal relish may not work for my vegetable Salsa, so I'm a stickler not to mess with the details. There is really no shortcut to keeping products safe at home.

Canning at home is fun and a great way to preserve your crop or favorite recipes to share out of season. I buy the majority of my fresh ingredients and I use many that are grown locally in the area where we live. In a way, it allows me to celebrate the great farmers and the crops that they produce for us. It's also become a profitable hobby for me. I love the sound of freshly processed jars of products bursting into my kitchen telling me that they have been properly sealed. In fact, nothing tells me more than the sound of a jar popping late into the night.

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Source by W George Elliott

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