Let's Chat About...Fall Canning
Last weekend Abbie came over and we did some canning! We actually made homemade vegetable soups which was a first for both of us.
I used to can a lot back when I had a big garden, but that was many years ago. Fortunately, I hung onto my pressure cooker and canning jars! I guess I always kind of figured I'd get back into it.
There are 2 basic methods used in processing canned foods:
Hot Water Bath
Pressure Cooker
Hot Water Bath Method: This technique should only be used for canning high acidic foods such as pickles, jams or jellies. The pH level needs to be under 4.6 to safely store food for long periods of time on the shelf. Here is a list of high acid foods safe for hot water processing:
Fruit & Fruit Juices
Fruit Butter
Pickles
Relish
Jam
Jelly
Vinegar
Salsa
Equipment commonly used in the canning process:
Jars (It is important to use jars that have been approved for canning. A couple of popular brands are "Ball" and "Kerr").
Lids & Rings (2--part lids are required for safe canning. The rings are reusable, but the lids are designed for single use. There is a rubber gasket in the lid which creates a vacuum seal to the jar rim).
Stock Pot (The pot you use must be deep enough that the entire jars are submersed in water. There are specific enamel coated pots that are available for canning, but really any pot will do).
Jar Lifter (This is a tong style device that is designed specifically to lift the jars in and out of the water).
Canning Funnel (A funnel is a handy tool to use when filling your jars. They make special ones to fit your small mouth and wide mouth jars to avoid overfilling and spillage).
Magnetic Lid Wand (This gadget is useful for retrieving lids out of the hot water during the sterilization process. It also helps to keep the lids clean and free from excess human touch).
Canning Rack (It is a good idea to use a rack in your pot while processing. This keeps the jars from resting on the bottom and also separates the jars from touching each other).
Basic instructions for water bath canning:
Position the rack in the bottom of the pot and fill with water (about half full) enough so that the jars will be about 1-2 inches covered.
Preheat the water to the appropriate temperature depending on the recipe you are using.
Prepare the food and the jars for filling. Use clean hot jars with the lids sterilized. Be sure and wipe the rim of the jar dry before placing the lid on.
When filling the jars, leave about 1 inch head space from the top.
Place the lids and rings on the jars and tighten just enough to hold the lids in place allowing air to escape which will create a vacuum seal. (Finger tight)
Place the jars one at a time into the canning rack inside the pot ensuring that they are completely covered by the water and not touching each other.
Turn your heat up to high and bring to a complete boil. Add more water as needed to keep the jars fully submersed. (Be sure to add already boiling water)
Once boiling, cover and set your timer according to your recipes indicated process time. (This can be up to 4 hours) Maintain a gentle, yet complete boil.
When processing time is complete, turn off the heat and remove the lid from the canner but don't take the jars out yet. Let them sit for about 5 minutes, this prevents siphoning of liquid out of the seal.
Remove the jars individually from the pot and set aside on a towel or cooling rack. Be sure that the jars are spaced out and not touching each other.
Once completely dry and cool, label the jar with its contents and the date of processing. Store in a cool dry area away from sunlight.
Pressure cooker canning is a similar but completely different process. This method is used for foods that are low in acid content because they can cause botulism which is a severe and potentially deadly food borne illness if not processed correctly.
Foods that require pressure canning include:
Vegetables
Soup
Meat
Poultry
Broth
Dry Beans
The equipment used for pressure canning is basically the same as the water bath method except for the pressure canner. This is a specially designed pot which seals & locks to build pressure inside.
Basic instructions for pressure cooker canning:
Be sure and follow the specific instructions for processing time and pressure. Each recipe may vary, and your elevation can even play a part.
Always use fresh-picked, high-quality food.
Fill your canner with about 3 quarts of water. The water should NOT cover the jars. The pressure buildup is what creates the heat necessary to process.
Set the rack on the bottom of the canner and heat water until hot, not boiling.
Prepare food and jars as you would for water bath canning, keeping the jars warm until ready to fill.
Fill the jars leaving about 1 inch headspace and remove air bubbles by running a plastic spatula around the inside of the jar. Place the lids and rings on the dry clean rim and tighten finger tight.
Place your filled jars on the rack inside the pressure cooker. Place the lid securely on the canner, pressing down and turning until it locks completely.
Heat the water until boiling and steam begins to come out of the vent on top of the lid. Let the steam vent for 10 minutes before placing the weight on top and let the pressure build.
Follow your recipe for pounds of pressure and processing time. Once you reach your desired pressure, reduce and adjust heat accordingly to maintain consistency.
Once the time is up, turn off the heat. Do not remove the weight until pressure goes back to zero. Wait about 2-5 minutes after removing the weight before opening the lid.
Wait another 2-5 minutes before removing the jars from the water. Using a jar lifter, remove them individually and place them on a dry towel or cooling rack, making sure that they are not touching each other.
When completely dry and cool, label the jar with its contents and date of processing. Store in a cool dry place away from sunlight.
Abbie and I had so much fun pressure canning our soups! It was a fun learning experience, and we have many jars of soups on our shelves to enjoy throughout the winter!
We made a batch of Chicken Vegetable and a batch of Beef Vegetable. We did not add any noodles, dumplings or barley before canning, but these can be included when the soup is heated and served!
If you have anything to add on this topic, or stories to share, please comment below!
What's Your Angle>
Comments