Canning fruits and vegetables used to be a lifestyle for our grandparents. Its popularity is back on the rise. People have discovered that nothing tastes as delicious as fresh vegetables and fruits that are grown in your own
garden , and canned and stored in the home. Canned goods are becoming a favorite for
gift giving, as well. Jams, jellies and preserves are among the favorites during the
holiday season. If you desire to can at your home, you should have the basic equipment that was a staple in our grandparent’s kitchen. Canning Jars and Lids are made to withstand the temperature changes that occur during the canning process. You never want to recycle a commercial jar that you have recently emptied out of the refrigerator. These will crack and bust. Canning jars come in a number of sizes. ½ pint, pint, 1½ pint, and quart. The lids for canning jars are flat with a screw band that seals them during the canning process. The flat discs can only be used once. You should discard them after each use. The rings can be used over and over. You would only need to replace them if they become rusted, or dented. Prior to use, all jars should be washed in hot soapy water. You should rinse the rings and discs, as well. The flat discs should be allowed to soak in hot water prior to placing on your jar. This will promote the sealing process. Water bath canners are used for fruits, tomatoes, butter, relishes, pickles, and other things that are high in acid. The water bath canner comes with a rack inside where you place your cans. You can also make your own from a deep pot. The pot should be large enough for there to be at least three inches of water over each jar, and for adequate circulation of the water between the jars. Pressure canners are used for most other vegetables. These
foods are low in acid, and pressure canning is the only way to assure that the
food is safely sealed inside the jar. A pressure canner is metal, and it will have a
weight gage, air vent, and a safety pressure valve. You should read all
instruction on the operation of the canner you own. They can be dangerous if not handled properly. Strainers and colanders are essential when
cleaning your vegetables and fruits. They can also be used when making jellies and jams. Wide mouth funnels are important in protecting your sanitized jars from spills. Jar lifters are a must. They are simply a tongue like instruments with rubber edges that allows you the ability to lift your jar from the hot water of the canner. A timer is essential in canning. It will assure that you don’t go over or under the
cooking time. This will prevent you from spoiling all the hard
work that went into your canning process. Other things that you need in the
kitchen when canning are: labels, ladles, bowls, pots and pans, measuring cups and spoons, slotted spoons, thermometer, cheese cloth,
food processor, jelly bags, and towels. Canning is a wonderful way to assure that your
family eats fresh,
healthy food. It is also a way of showing
love during the
holidays by giving your loved ones
homemade goodies. Your co-workers will
love nothing more than a
home made jar of preserves or jelly. Give the boss some relish, or spicy salsa. The possibilities are endless with canning. It can become a
family activity. The
art of canning should be handed down from generation to generation.
