Confused by canning???
Are you confused by canning with the “official” canning guides being 50+ pages and all contradicting each other? Does it look really scary with all the ways you can screw up? Not to fear, we have your answers tried and true. Let me start by saying that canning is a lot like farming. It costs a pretty penny to start, there will be mistakes, it's hard work, and it's very rewarding. There are many things to look at when you decide to start because they will effect your method of canning. What am I canning? Is my produce heirloom, hybrid, or GMO? Cold or hot pack? What is pectin? What kind of jars/lids? What kind of canner should I use? The list goes on and on. All of these things need to be considered to avoid risk to your health. If done properly, canning can be a great way to extend your produce life and be self sustaining. No matter where you look, everyone has their own opinion and disagreements about what and how you can can. This is my take on canning. Let's get on with the most common questions:
1) What is canning and why should I try it?
~Canning is an older form of preserving food to be shelf stable. Canning can relieve stress and help you become more self sufficient especially in the winter time.
2) How much does it cost to start or maintain canning?
~I am not going to lie, it costs a pretty penny if you buy everything new to start. A good pressure canner costs about $100, 12 pack of pint jars is $8-$12, lids are $2-$3 (12 pack), kit (for ease like jar lifter) $12-$15, food (like sugar, salt, pectin, spices, etc...) can cost as little or as much as you want. There are ways to reduce the costs but I'll address them later.
3) What can I can?
~Just about anything you want. I can meat, fish, pickled products, soups, meals, veggies, fruit, jams, jellies, preserves, broths, etc...
4) What can't I can?
~The green skin on potatoes, items already starting to spoil, mashed items (bacteria in air gets trapped in and the heat can't penetrate deep enough to kill it), and some sources say onions (even though I process over 100 pints of beefy french onion soup a year with great success).
5) What should I try to can first?
~Most people start off with jellies because they are easiest and can be processed with the water bath method.
6) Why does it matter if my fruit/veggies are heirloom, hybrid, or GMO?
~Heirloom produce has what you would consider normal acid levels for each item (ie: tastes acidic so it is acidic like citrus or tomatoes). Hybrids are made by either splicing two roots/branches together to change the properties (flavor, heartiness) or by cross pollinating. Hybrids are usually closer to heirloom acid levels but may have a lower acid level despite taste. If you are unsure about the acid level you can always test it with a pH strip found anywhere that sells fish or pool products. GMO is a process of changing the DNA in a seed. One of the most popular items canned that *must* change the method of canning because it is GMO is tomatoes. The acid in regular tomatoes was causing acid reflex in many people so they couldn't eat them. GMO tomatoes are made to taste similar while drastically reducing the acid level forcing what would normally be a water bath method item to now be a pressure canned item. I'm not going to debate GMO's as good or bad, but this move by them was to “allow people with acid reflex to enjoy tomatoes and tomato products”.
7) What is pectin? Why use it?
~Pectin is a gelatin product. It comes in powder and “liquid” forms. The easiest way to use it is to get the single portion boxes (about the size of jello boxes). It is used to form a texture like jello, or jelly. It is naturally found in some fruit and is what we use to thicken fluids for people having trouble swallowing. In some cases you can drastically reduce the amount of sugar in a recipe when using pectin. It is used in most jellies made today.
8) What kind or size of jars and lids should I use? Is there a difference between brands?
~The size depends on what you are canning. Jellies and jams are usually in half pints or pints. Pickles are usually in quarts or half gallons. I like meats in pints for the distribution of heat while others use smaller. You don't want to go much larger than a pint with meat because of the denseness (90min process time @ 15#). Fruits and veggies depend on how much you think you will use after opening and before spoiling. Because fruits and veggies are big in my house I use quarts knowing that they will go quickly. I like soups and stews in pint and a half size (little harder to find). Remember that size does matter. If the jar is too big and processing time short (10-20 min) the heat may not get hot enough for long enough in the center of the jar to kill bacteria. There is a difference between brands. Great Value jars hold up well but their lids are crap for sealing and require preheating. Ball has always been great but they just changed the seal so you are no longer to preheat the lids. Preheating the new Ball lids will result in seal failure. Kurr is another really great brand. They cost more than Ball and Great Value but I have never had a single failed seal through them.
***PSA: You can reuse jars and rings but NEVER reuse lids! Check rims on jars and rings for dents, rust, and chips. If any are found DO NOT use. Botulism will not pop seals every time, doesn't often smell, doesn't often taste bad, and will kill you slowly and painfully!*
9) What kind of canner do I need?
~This is more simple than everyone makes it sound. High acid foods can be water bath canned. Water bath is basically boiling water that is at least 2” above the top of the jars (stock pot) and has a rack on the bottom. Don't have a rack? Throw in a dish towel to prevent the jars from touching the bottom. Low acid foods require pressure canning. A pressure cooker and a pressure canner is the same thing. Don't pay more because it says canner. Make sure it has a flexible seal under the lid, weight (black knob thing) or gauge if you can get one (better than a weight because it shows exact pressure), pressure release valve (some are black round rubber looking and others are metal that slips back and forth easily when the lid is not in use), and rack in the bottom. A large pressure canner can be used for both water bath (remove lid) and pressure canning (I have several).
10) Can I stack jars in my canner to have larger batches?
~Yes, with the proper water level and a rack (comes in canners) between bottom row and top row.
11) I have looked everywhere and can't find out exactly how much water to put in my canner...
~For a water bath canner you want to cover the upper most jar lid by at least 2” of water. Watch this level with longer processing times and add more if it starts to get too low. Always have the lids covered with water for water bath. For a pressure canner, you want 2-3” of water total after the jars are placed in the canner (Do not cover jars).
12) Hot or cold pack?
~Boy oh boy! The great debate boils down to your preference but either way you have to make sure your recipe is adjusted for the heat difference. I personally hot pack most items. Not only does that prevent the jars from breaking when placed in the prewarmed water, it also reduces the time to get the jar up to temp. Most of my recipes call for hot pack. If all else fails, use what was called for in your recipe.
13) I am scared to try canning because of what I have heard about Botulism. How do you avoid it? What creates it?
~Botulism is a toxin caused by clostridiun botulinum spores. Proper canning can avoid it. You need to process items for the full time, wash anything raw before it is placed in the jars, check seals after they have cooled, and process using the correct method (low acid=pressure canner, high acid=water bath. You can process high acid in a pressure canner as well if you want.). If the seal isn't intact, there is mold, or it smells funny do not consume. When opening canned items, reheat thoroughly after checking for spoilage.
14) How do I know that it is sealed?
~Your first check is to listen for the “pops” when the jars are cooling. Every canner gets a little delight every time one pops. It sounds similar to opening a jar of pickles from the store. Second check is to press lightly in the center of the lid, if it bounces one way or another it is not sealed (it works like the pop of a jar from the store to let you know someone already opened it). Third check is when you go to open it. If the lid is loose it is a bad sign (it should be tough to get off). I like to store my jars without the rings so it is easier to do the third check. The ring can keep an unsealed lid in place and make it mimic a sealed jar.
15) Wait, are pressure canners dangerous?
~Despite urban legions, they are quite safe if used properly now a days. They used to have screw in locks and clogged pressure release valves that would cause them to explode under the pressure. Make sure your valve moves easily when the lid is not in use and watch your pressure levels. Pressure levels for recipes are not high enough to cause an issue if your release valve is functioning properly.
More tips:
*”Finger tighten” in the instructions means that a 2 year old can unscrew it. Never fully tighten the ring while canning. If you want it tight you can tighten it after the jar cools and seals.
*Wipe a butter knife around the edge inside the jar to remove air bubbles that harbor bacteria before canning.
*Wipe rims clean and leave proper head space before canning.
*”Head space” is empty space between the top of your fluid and the top of the rim.
*Never oven can.
*Watch your pots, pressure, and boil while canning.
*Cover canned jars loosely with a towel to prevent drafts and breaking of glass from sudden temperature changes after pulling them from the canner. Also, place a towel under the jars to avoid cold counters doing the same thing.
*Let the pressure canner vent for 10 minutes before timing for your recipie. This allows it to reach the proper temperature.
*Allow the pressure to release itself from a pressure canner, do not force it to happen quicker.
*Check both vent and gauge on pressure canners for blockages.
*Rotate stock so your jars are not going bad in the back.
*Invest in a cheap jar lifter (Ball brand is $8), your fingers will love you for it!
*Wash everything before and after use.
*Label jars with name of food and month/year date for ease.
*Store in cool dry place.
Do you have more tips, tricks, or common questions for the beginner canner? Post in the comments and we'll add them to this post on the blog. Let us know if you want credit for the tip, and if so, under what name.
For the advanced canners, we will have a follow up post for the harder to find canning information and what has changed in canning in the past 100 years next week. Get your questions ready!
