Best Foods For Canning

Every summer we run into the exact same problem, if you want to call it that: an overabundance seasonal produce. This time of year is full of tempting fruits and veggies. It can be difficult to consume everything, especially if it’s a surplus. Canning and preserving produce is a great way to extend the shelf-life of seasonal fruits and vegetables. All you need is a few minutes, some tools and a place that’s cool and dry to store your canned goods.

This simple guide will show you how to can and preserve all your favorite ingredients. You’ll learn to set yourself up for a successful outcome and be able to enjoy them throughout the year. Not to mention, you’ll save money and fight food waste one jar at a time. You’ll thank yourself in the future.

Home Canning 101

Canning is an economical and safe way to preserve food and enjoy its flavors throughout the year. You can still enjoy the ripe fruits and vegetables of summer in winter with a bit of foresight. To get started, you will need basic kitchen tools like a saucepot and tongs.

Equipment Required for Home Canning

We shares with us the safety tools for canning. He is the Product Development Manager of Fresh Preserving at Newell Brands. They make Ball (r) Mason jars.

• Pressure canner or boiling water bath: Whichever method of canning you use, you will need to purchase one of these water baths.
• Glass jars: We recommends inspecting these for any cracks or imperfections, as they can prevent the jars sealing properly. He recommends using new lids as they can warp during the heating process.
• Jar Lifter or Tongs: Specialty jar lifters are available, but tongs can also be used.
• Utensils: Prepare a spatula and a knife before you begin.
• Funnel: This funnel will make it easier to transfer food into the jars.
• Bubble Remover: This removes trapped air in the jars that can cause food to spoil faster.
• Headspace Tool: Depending upon what you are going to canning, you will need to leave a little space at the top. This will allow for expansion when the jars heat up.

The product manager for fresh preserving and canning at Newell Brands. This company makes ball(r) jars –the brand that many of us use when we can.

Canning the Best Foods

We suggests starting with a recipe that has been tried and true from a reliable source. You should also know the best canning method for each type of food. Foods with a higher acidity can be canned using water baths, while foods with a lower acidity require pressure canning. There may be a safety reason why a particular food that you want to preserve isn’t available in a recipe. These produce items are safe to can and easy to do.

• Fruits: apples (blackberries), blueberries (cherries), cranberries (peaches), pears (plums), raspberries and strawberries
• Vegetables: beans, asparagus, carrots and cucumbers. tomato, winter pumpkin, and zucchini.

Canning Methods

We says that there are two methods of canning foods: pressure canning and water bath canning. Each technique begins the same. Start by sterilizing the containers. Submerge them under enough water to cover at least 1 inch. You can keep them simmering (at 180 degrees Fahrenheit), until you are ready to use. While the jars are being sterilized, lids and bands may be left at room temperature. Both methods share many of the same tools. However, some ingredients are better preserved using certain methods. To ensure safe and efficient canning, follow the instructions below.

Water Bath Canning

Water bath canning works best for foods that are high in acid, such as tomatoes, jams, jellies and pickles, relishes and relishes.

1. Prepare the recipe that you wish to preserve.
2. Lift one jar out of the simmering water using the jar lifter or tongs. Fill the jars using the funnel, measuring out the headspace recommended in the recipe.
3. Remove any bubbles that may have been trapped in your food using the bubble remover.
4. Remove any food residues from the jar rim using a damp, clean cloth. Put the lid and the band on the jar, and then place it in the water bath.
5. Repeat steps 2 to 4 with remaining jars of food.
6. Put the lid on your water bath, and bring it to a rolling boil. Process according to the timing indicated in the recipe.
7. Remove the lid and turn off the heat. Let the jars sit in the canner five minutes.
8. Transfer the jars onto a dish towel. Leave some space between each jar. Allow to stand at room temperatures for 12-24 hours.

Your jars will be completely sealed at this point. They should not flex in the middle when you press them. Place any jars that have not sealed in 24 hours into the fridge to be used within a couple of days.

Pressure Canning

For low-acid food like meat, poultry, seafood and most vegetables, pressure canning must be used (except for tomatoes). This is the only method of canning that reaches a high enough temperature (240 degrees F) to preserve food that has a lower acidity level.

1. Prepare the recipe that you wish to preserve.
2. Bring water in a pressure cooker to a simmer.
3. Lift one jar out of the simmering water using the jar lifter or tongs. Fill the jars using the funnel, measuring out the headspace recommended in the recipe.
4. Remove any bubbles that may have been trapped in your food using the bubble remover.
5. Remove any food residues from the jar rim using a damp, clean cloth. Put the lid and the band on the jar, and then place it in the pressure cooker.
6. Repeat steps 3 to 5 with remaining jars of food.
7. The vent pipe should remain open. Lock the lid of the pressure canner in place. Set the heat on medium high and let the steam escape through the vent until a steady flow forms. Set a 10-minute timer once a steady flow is achieved. Place the pressure weight of the canner on the vent, and adjust heat as necessary to reach the recommended pressure. Keep the pressure at the specified level for the duration of the recipe.
8. Let the canner rest, unaffected, for 10 minutes or until the pressure is 0. Remove the weight after 10 minutes and then unlock the lid. (Tilt the lid away from you to avoid steam!) Allow the jars to cool down for 10 minutes.
9. Transfer the jars onto a dish towel. Leave some space between each jar. Allow to stand at room temperatures for 12-24 hours.

After you are done canning, wash the jars, lids, and store the canned goods in an area that is cool, dry and dark.

Storing Home Canned Foods

Most home canned food will keep for up to 12 month in a dark, cool and dry place. The quality and nutritional value can start to degrade after that.

We suggests freezing your preserved foods if you want them to last longer. Use a freezer-safe container. The Ball chart is a useful tool to help you choose the right jar.