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| Victory gardens were encouraged in WW2 |
Sunday, August 4, 2024
Canning is a great way to preserve your own harvest. After canning, you can just store at room temperature so if you are short on freezer space, it is great option. I do only water bath canning for my veggies, which just requires canning jars and a big pot; no pressure canner needed.
When you can your own food, you know that you are putting the peak of freshness and nutrition in every jar. Plus, it is a great money saver. The jars can be re-used year after year and you likely have all the other kitchen tools you need to can in your kitchen.
When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. When you can, you have to follow the recipe exactly to make sure it is safe to eat. Canning of low acid foods like green beans require a pressure canner to achieve high enough temperatures to kill off the bacteria that cause botulism. For low acid foods, I freeze or dry the extras.
I stick with canning extra tomatoes, pickled garlic, hot sauce and pickles as all are high acid and only need a water bath to make them safe for long term storage. Tomatoes are naturally acidic and some lemon juice is added to make sure it is acidic enough for water bath canning. As a rule of thumb anything canned in vinegar or lots of sugar will be acidic enough to not require a pressure canner. Stick to the recipe exactly to make sure your canned goods remain safe to eat. If you do that, you can have lots of canned goods to eat year round.
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| Homemade tomato sauce in Weck's canning jars |
Here are links to the blogs covering each of the produce that I can:
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
Ball 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 a chemical film to protect the metal lid from corrosion. BPA was used for years but name brands eliminated it in 2013 due to its health concerns. In 2012, BPA was removed from baby bottles after 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. I just try to have no chemicals in my food.
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| Old fashioned canning jars, 1946 canning pamphlet, Weck's glass canning jar |
My favorite chemical free canning jars are these beautiful glass jar with glass lid made in Germany-Weck’s (it is the second from the right in the pic). The only thing that comes into contact with your food is glass.
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. The jars and lids last forever. The only downside is the initial investment.
There is also a plastic lid that is 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. If you already have Mason jars, these are an inexpensive way to convert them to BPA free.
I also use glass canning lids and rings from the 1940's. You can use them with your standard glass canning jar. Since the glass lid is thicker than a metal lid, you have to use taller rings, too, that were made to go with them. I also ended up having to buy antique rubber seals to get the right fit. The concept is the same as the Weck's with only glass coming into contact with your food but let me use all of the jars I already had.
Depending on which jar and lid system you use, processing is slightly different to get a secure seal. Be sure to read the instructions that were designed for the jar system you are using for prepping and cooling of the jars after processing. When I use Tattler rings, I follow those instructions. When I use the antique lids, I follow the instructions in my 1946 canning pamphlet. Weck's, I use their instructions for prepping and cooling of the jars after processing.
There is little other equipment you need to get canning. 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. You can just use what you have or you can purchase a canning kit in stores or on line.
Happy canning!
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