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Preserving the Seasons
Making and canning jams, jellies, pickles and more
The seasons never last, but the bounty of their harvests can. Canning is an age-old technique used to preserve fruits and vegetables so that we can enjoy them at their delicious peak long after they are available fresh. What better and more useful way to hold on to the tartest apples of autumn, than with a batch of Homemade Apple Butter? How sweet it is to taste summer’s juiciest strawberries in the form of strawberry jam, even as we are shivering in our boots!
Homemade jars of pickles, jams, jellies and relishes line the shelves of Grandma’s basement. Being a thrifty shopper, she likes to can whatever she can get a good deal on at the farmers’ market, either by purchasing in bulk or by taking home the last of what is available at the day's end. Grandma admires home canning; not only because it is economical, but also because she knows she always has a great gift on hand. Sunny Lemon Marmalade is one of her favorite hostess gifts to bring to luncheons, and for the holidays, she fastens a bow on her Minty Cranberry Relish to give out to friends.
Home canning is easy, but it must be done safely. Canning preserves food by applying heat to a glass jar, which removes bacteria and eliminates air to create a tight seal. When prepared correctly, canned foods can last for up to a year. If not heated to the proper temperature or if there is too much exposure to oxygen, the food will be subject to spoilage and food poisoning may occur.
There are two methods of canning: waterbath canning and pressure canning. The waterbath method is used for commonly canned high-acid foods such as jams, jellies, tomatoes, sauces, and pickles. It is what Grandma uses because it is easier and requires no special equipment. Pressure canning should be reserved for expert canners and preserving meats.
General Canning Guidelines:
Modified from FreshPreserving.com, the official canning website of Ball and Kerr jars
1) Purchase mason jars with airtight self-sealing lids and bands. Thoroughly wash and dry jars, lids, and bands.
2) Fill a pot with enough water to cover the jars by at least 1 inch of water and bring to a simmer. To avoid the risk of breaking the jar by adding hot to cold, warm the jars in the simmering water before filling them.
3) Dry jars and fill them with prepared food, following the recipe directions for how much room or “headspace” to leave between the food and the rim of the jar to allow for expansion. Run a spatula around the walls of the jar to remove any air bubbles.
4) Wipe any excess food from the rim of the jars before adding the lids and bands. Make sure not to screw on the bands too tight, as the air inside of the jars needs to escape while processing.
5) Place the filled jars into the pot of simmering water. (You may want to purchase a canning rack to help steady the jars in the pot.) Cover the pot with a lid and heat to a boil. If the recipe is specifically for canning like all of the canning recipes in Grandma’s pantry collection, boil for the amount of time directed. If it is not, see the guidelines outlined on the Center for Home Food Preservation’s website. Altitude also affects canning, so you may need to adjust the boiling time for altitude.
6) Turn off the heat and let jars sit in the water for 5 minutes. Carefully remove the hot jars from the water. A canning rack comes in handy because you can safely lift all of the cans from the water at once, but you may also remove the jars one at a time with a pair of strong tongs or a specialized jar lifting tool. Cool upright on the countertop for 12 hours.
7) Press on the center of the cooled lid. If the jar is completely sealed, it will not flex up or down.
For more information on canning, The National Center for Home Food Preservation and foodinjars.com are both great resources.
