|Tomato sauce in Weck's glass canning jars|
Saturday, November 9, 2019
Canning is a great way to preserve your own harvest. You can also buy organic produce that is on sale from your local grocer or from your local farmers market. When the produce is in peak season, it is the most healthful and the least expensive of the year. I freeze all my extra tomatoes, then come fall, I can all the frozen tomatoes from last year.
When you can, you have to follow the recipe exactly to make sure it is safe to eat. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. All other canning requires a pressure canner to get to high enough temperatures to kill off the bacteria that cause botulism.
Here are some web pages and resources to use:
Mother Earth News “How to Can” app
National center for home food preservation http://nchfp.uga.edu
USDA’s Complete Guide to Home Canning http://goo.gl/pwrxd
Home Canning www.homecanning.com
“Ball Complete Book of Home Preserving” book
“The Complete Book of Small Batch Preserving” book
Many of the lids in today's canning jars contain BPA, a chemical that studies suggest act like estrogen in the body and babies and young children are especially susceptible to its effects. In 2012, BPA was been removed from baby bottles banned by the FDA, but is still found in many products including conventionally canned foods. Even those that advertise BPA free can contain other substances that are just as harmful.
In my quest to have toxin free canned goods, I bought a 1946 canning booklet from Amazon.com “Steamliner Pressure Cooker-Instructions for Cooking and Canning” so I could learn how to use the old fashioned canning jars I had bought at antique stores. It was fun to read, complete with recipes!
Okay, I thought, could I do some canning? My Granny canned during the summers I spent with her when I was little. We were growing tomatoes in our little flower/veggie garden and my husband loves those big slice pickles on his burgers.
My handy Ball canning book revealed that tomatoes, fruits, and pickles are high acid so they do not require a Pressure Canner; only a water bath was needed. Makes it an inexpensive experiment.
I read that many canning lids also contain BPA. So, what other options were there? I found these beautiful glass lids in an antique store. I also bought the jars with the wire closure. All I needed now were the rubber seals and some directions!
|Old fashioned canning jars, 1946 canning pamphlet, Weck's glass canning jar|
I went on line and ordered a variety of seals, sticking with ones that were not made in China and were natural rubber. I wasn’t able to find any that fit well with my cool, old fashioned jars. I also learned that the glass lids needed very tall rings to seal properly to the modern Mason jars. The modern rings you can get today were just too short to close properly.
Back to square 1!
Then, I ran across an advertisement for these beautiful glass jar with glass lid made in Germany-Weck’s (it is the second from the right in the pic). Finally, a non-toxic jar!
Later I discovered a plastic lid that is also BPA free that can be used with modern jars made by Tattler, made in the USA since 1976. They are a seamless replacement for the metal lids with today's canning jars.
The Weck’s work great. Easy to use, easy to know that the seal is good, and beautiful to look at. I highly recommend them. Since I started using these glass jars, I have seen other European makers of all glass jars and lids available, like Terrina Ermetico and Bormioli Rocco.
All you really need when canning high acid foods is a tall stock pot with lid, tongs, a stainless steel spoon, a towel to put the hot jars on, a cutting board to stage the hot jars, and your canning jars.
Here is a link to my blog on how to make tomato sauce:
And a link to how to make pickles:Easy, homemade pickles