Country Traditions

December 9, 2010

For those who can – Winnipeg Free Press

Filed under: canning, gardening, Vinegar — Tags: , , , , — dmacc502 @ 6:49 pm
Inside a canned food factory. Engraving by Poy...
Image via Wikipedia

What can I can?

Fruits (including tomatoes) are the most popular, along with preserves like jams, jellies, pickles and relishes. Fresh veggies, and things like meat, fish and poultry are also possible.

What’s the deal with acid?

Canning foods are either deemed high or low-acid. Low-acid foods are things like meat, fresh veggies (except tomatoes) or milk, and high-acid foods include fruits, pickles, and jams. The amount of acid affects what method you should use to can safely — pressure canning for low-acid foods, boiling-water canning for high-acid.

What do I need?

Proper jars, a jar lifter or rack, a small spatula to deal with air bubbles, a wide-mouth funnel, a boiling water or pressure canner, and a well-tested recipe. Remember that some methods, like ‘open kettle’ canning or the use of paraffin wax, aren’t agreed upon as safe by all experts.

How long should jars be boiled?

That depends on factors including the type of canning, jar size, type of food and even altitude — which is why it’s important to stick to the recipe.

How long will it keep?

Home canned food should be eaten within a year.

via For those who can – Winnipeg Free Press.

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