BACK IN THE DAY

Back in the day canning and storing up food was hard work, the backbreaking processes of planting and harvesting and then following days of canning in a hot kitchen. It was part of farm life.
I grew up preserving food…yes, back in the day. Hahaha! I learned quite a bit from my grandmother and mom. I didn’t think I would every preserve food when I was out on my on…never say never.

Back in the day canning was hard work.
Let’s fast forward to today. I still live on a farm with my husband. Yes, we have a garden and we can and preserve our food. I want to share with you the basics of how I can and preserve vegetables. Home canning is an easy way to preserve and share the bounty of your home garden or farmer’s market finds.
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Canning Vegetables at Home

Improved methods of home canning make it more enjoyable and safer for a homemaker to preserve the natural goodness of vegetables. Foods spoil because of the action of molds, yeasts and bacteria. Also, enzymes in vegetables may cause undesirable changes in flavor, color and texture. Using the proper procedures during canning, such as processing foods with a high enough heat for a long enough time, destroys the organisms and stops the action of enzymes. Airtight seals then protect foods from contamination. Do not use a jar of canned goods if they appear cloud, foamy or have an “off” color or odor.
Follow recipes carefully to ensure good results. Do not adjust sugar, vinegar or salt amounts in recipes as this can lead to food spoilage. Use 5 percent acidity white vinegar unless otherwise specified. For best results, use a canning salt that is processed without caking agents or iodine as these can affect color and crispness of the finished products.
Certain foods like okra, carrots, green beans and asparagus are considered ‘low acid foods’ and must be canned in a steam pressure canner at 240 degrees to avoid botulism contamination unless sufficient vinegar is added to the recipe (as in pickling) to avoid contamination. Pickled foods can be processed in the water bath canner at 212 degrees.

Equipment You Will Need

Boiling water canner or a large enough stock pot to cover the jars with at least one inch of water. The canners you buy come with a jar rack to raise the jars off the bottom of the pan to allow water to thoroughly circulate under the jars. You may use a cake rack in a deep stock pot to get the same results. You will need a lid to tightly cover the container.
Canning jars in half pint, pint or one quart sizes. These jars are made with special threads to seal properly with home canning screw bands and lids. The jars should have no nicks or chips in the necks which would inhibit a proper seal. Jars may be reused many times if they are in good condition.

Water Bath Canner

Jar lids and screw bands come in standard or wide mouth types. Screw bands may be reused if they are not worn or rusted but the lids should not be reused

Tools to make the job easier:

• jar lifter
• lid rack
• magnetic lid wand
• canning funnel
• nonmetallic spatula
• timer to ensure proper processing time      ​

Steps for Canning

• Wash jars, lids and bands in hot, soapy water and rinse well.  Keep jars warm until ready to use to prevent breakage when filling with hot food. You can keep them in the dishwasher or heat them in simmering water. I also use the oven at 150 degrees to keep jars warm. 
• Fill the canner half full with enough water to cover jars with at least one inch of water.
• Fill jars with prepared food and allow the required head space from the rim to allow for food expansion. The Ball spatula has measurements for calculation of head space.
• Remove any air bubble from the jar with a non- metallic spatula. These can increase the airspace and impact canning effectiveness.
• Wipe any food from the rim and center a new lid on the jar. Twist the band on fingertip tight. Ensure bands are not overly tight – air inside the jars must be able to escape during canning.
• Place filled jars into canning rack and lower into simmering water. Jars should be covered with at least one inch of water. Cover with the lid and heat to a steady boil. Boil jars for the time specified in the recipe.
• Turn off heat and let jars stand in water for 5 minutes. Remove the jars from the water and place on a towel covered counter-top or a cooling rack for at least 12 hours. (Do not re-tighten bands after processing as this might interfere with the sealing process.)
• Press on the center of the cooled lid. If the jar is sealed the lid will not flex up or down. If the jar did not seal it may be refrigerated and used immediately.
• Bands should be removed to wipe the jars to make sure there is no water caught under the bands which may cause them to rust. Bands may be left off for storage.
• Label your jars with the item and the date after they are cool.       

For more information on caning consult the Ball website: www.FreshPreserving.com 

Pressure Canning

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​Pressure canning is essential in safely preparing low acid foods such as vegetables.
​
Temperatures of at least 240 degrees Fahrenheit (F) must be reached when processing low-acid foods in order to destroy the spores of the dangerous Clostridium botulinum microorganism. They survive in low-acid foods in the absence of air, which is a condition present in canned vegetables and meats. When the spores begin to grow, they produce the deadly botulinum toxin without noticeable signs of spoilage in the sealed jar. The temperature of 240 degrees F can be reached only in a pressure canner at the appropriate pounds pressure for the altitude of your area. Both dial gauge and weighted gauge pressure canners are available commercially. The dial gauge canner has a gauge with a needle that indicates the pounds of pressure inside the canner. The gauges on these canners need to be checked each year to ensure accuracy.
County Extension agents or the company that made the canner may be able to perform this service. For canners with a weighted gauge, the gauge does not need to be tested as long as there has been no damage to the gauge. It is important to keep the instruction manual that comes with any canner for reference.

Theses are the two different canners. Hope this has answered all you questions about
canners.

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Blessings,
​Margarita & Stace