Who cans? You can: A guide to the water-bath method
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Canning might seem like an old-fashioned mystery, about as familiar and accessible to many people as raising a barn or hand-stitching a quilt.
Steve Mellon, Post-Gazette photosClick photo for larger image.
More Preserving the Harvest
Cravings: Can-do cooks enjoy summer's bounty all yearHomemade, canned salsas are ones to relishJust jam: You'll feel betterDrying home-grown chiles is no sweatTruth is, however, that home canning is a relatively straightforward process that requires only a few simple, inexpensive tools -- a water bath canner or large stock pot, canning lids and screw-on bands -- and an understanding of some basic principles.
Canning can be done by two methods, pressure canning or water-bath canning.
Pressure canners are expensive, though -- most start at about $75 -- and few people own them, so instead we're concentrating on water-bath canning.
Water-bath canning lets you preserve hundreds of high-acid and medium-acid foods, including jams and jellies; many salsas, relishes and chutneys; pickled fruits and vegetables; tomatoes; and fruits such as peaches, plums, pears, according to the updated and recently released bible of canning, the "Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today."
It is a great canning method for beginners or for people who only want to preserve a few family favorites.
The canner increases the temperature to 212 degrees Fahrenheit, which kills molds, yeasts and bacteria found in high-acid food, and pushes air inside the jar out as the food and gases inside heat and expand.
When the jar cools at room temperature, the air pressure outside the jar is greater than the air pressure inside the jar, creating a hermetic seal that prevents air and micro-organisms from re-entering, spoiling the food and potentially causing sickness.
A water-bath canner, which is basically just a large pot with a rack that will hold up to 7 mason quart jars or about 16 pint jars, can be purchased for about $20 at many large home-supply and hardware stores. (I often find canning supplies at Kmart. But my canning supply mecca is Rollier's Hardware, Mt. Lebanon. They stock everything you might need or want, and lots of things you don't realize you need until you get there.)
You can improvise with a large stock pot that will let water cover the quart- or pint-sized mason jars you'll be using. To improvise a rack, tie or wire together seven regular-size canning bands, which will keep jars from coming into contact with direct heat from the burner.
When you're ready to start, check jars for nicks or cracks, including running your thumb along the rim to make sure it's flat and even. Wash jars, lids and bands in hot, soapy water. (You can buy a long-handled sponge to clean inside, or use wide-mouth jars.) If you prefer, you can wash jars in the dishwasher instead, but be sure to keep the door closed so jars will stay hot and sterile.
If you've hand-washed, place the jars in a large pot, right side up, and fill with water. Bring to a simmer and keep hot until ready to fill.
Click photo for larger image.
Click photo for larger image.
Lift one jar out with rubber-covered canning tongs (not regular kitchen tongs), pour water out of one jar, place on heat-resistant surface such as a wooden cutting board or towel on counter top to prevent cold surface from cracking jar, and fill.
Run a spatula along down into the jar between the food and the jar a few times to dislodge any air bubbles, which can harbor bacteria, and wipe rim clean with a paper towel to ensure a good seal.
Place lid on rim, centering rubber ring on the rim, then screw on band, tightening only until it's just tight to the fingertips. Don't overtighten or gases might not be able to escape jars.
Place jars in canner in rack or on improvised rack, bring to a boil and process according to recipe, making sure at least 1 inch of water covers lids. When finished, turn off heat and let sit for five minutes before removing jars. Remove jars to towel-covered counter top and let cool for 24 hours.
Tops will pop closed as they seal; after sealing, they cannot be depressed by pressing them with a fingertip. Any jars that don't seal within 24 hours -- the center of the lid will pop up and down when pressed -- must be refrigerated and used within a week, or the contents reheated and reprocessed using new lids (lids cannot be reused).
Remove screw bands, which can rust if left on the jars, wash bands, dry well and store. Wipe rims and threads of jars clean, label with contents and date, and store in a cool, dark place such as the basement. Before using, wipe lid and threads clean again and inspect for signs of spoilage, including unsealed lid, mold, gassiness, cloudiness, seepage, slime and disagreeable odors.
Spoilage is rare, but consuming spoiled home-canned goods can cause serious illness, so make sure to check each jar's seal and the quality of its contents before eating.
SYRUP FOR CANNING
- Light: 2 1/4 cups sugar plus 5 1/4 cups water equals 6 1/2 cups syrup
- Medium: 3 1/4 cups sugar plus 5 cups water equals 7 cups syrup
- Heavy: 4 1/4 cups sugar plus 4 1/4 cups water equals 7 cups syrup
Combine sugar and water in large saucepan. Bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to low and keep warm but do not boil down.
FRUIT IN SYRUP
This recipe works for many kinds of fruit, from apples to peaches to plums to pears to berries. Double the recipe to fill the canner if you want a whole batch.
- 8 to 12 pounds ripe but firm pears, peaches or apples, peeled, cored and halved (if concerned about browning, you can sprinkle fruit with Fruit Fresh or submerge in a mixture of 1/4 cup lemon juice and 4 cups water, then drain) OR whole berries or plums OR cherries (pitted if you like)
- 1 batch hot syrup (light or medium works best for most fruit)
Prepare canner, jars and lids. Ladle 1/2 cup of syrup into each jar. If using plums, prick whole plums with a fork in several places. Place fruit, cavity side down and overlapping layers, into jars to within a generous 1/2-inch of top of jar.
Ladle hot syrup into jar to cover fruit, leaving 1/2-inch headspace. Remove air bubbles with rubber spatula and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring water to a boil and process fruit according to the following timetable:
Apples -- 20 minutes pint; 20 minutes quart;Pears -- 20 minutes pint; 25 minutes quartPlums -- 20 minutes pint; 25 minutes quartPeaches -- 25 minutes pint; 30 minutes quartBerries -- 15 minutes pint; 20 minutes quartCherries -- 25 minutes pint; 25 minutes quart
After processing, remove canner lid. Wait 5 minutes, then remove jars, cool and store.
First Published August 31, 2006 12:00 am
