Canning

Summer is here and it’s a wonderful accomplishment to watch the fruits of your hard work flourishing in the garden. If you live in a four season climate, you quickly realize that the growing and harvesting season can be a lot of work. You may be wondering, “What am I going to do with all this?!”

Today, we will share with you the idea of canning as a great addition to your pantry for the winter months.

“Canning” is a method of preserving food in which the food contents are processed and sealed in an airtight container. So why do we can?

Why wouldn’t you can? Not only does canning cut your grocery bill, it also produces flavorful quality food, helps reduce waste and keeps you sustainable through the non winter season.

The science behind canning:

The more you learn about the science of canning, the more you will be comfortable and confident with this process. When you preserve food, you encourage specific bacteria to proliferate and crowd out harmful bacteria. Canning is all about freezing time.

Technique 1: Water Bath Canning

A basic and simple form of canning is water bath canning. You fill jars with acidic food e.g. tomatoes, berries or cucumbers in vinegar, cover with lids and boil them in an open pan of water. This forces air out of the food creating a vacuum where bacteria will not thrive.  This form of canning will provide you with a number of delicious foods like salsa, pickles and jam. A great start for the first time canners.

Technique 2: Pressure Canning

When preserving vegetables, food safety is of utmost importance. If you’re combing high acid foods with low acid foods you must use the pressure canning method.To keep what your canning safe to eat and fresh tasting, use pressure canning which heats the contents to 240 degrees Fahrenheit eliminating the risk of bacteria.

Regardless of which technique you choose, one rule of thumb to keep in mind; keep everything sanitized and sterilized.

Now you’re ready to stock up your pantry with your own canned produce

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