The Calenture of Canning: How to Have Canned Food Year Round

Canning to some seems like an overwhelming task that is too big to take on. But to others canning is exactly what the title states, a calenture. A passion or boundless enthusiasm. To many the words, 'yea right', come to mind. But canning can become a boundless enthusiasm to them as well.

What? Me Worry?

During this time with all the news stating food poisonings and spoilage, many would rather go to the store to purchase yet another tasteless can of beans that has sat on a shelf for an inordinate amount of time. Others worry about pressure canners blowing up or malfunctioning gauges. And how about the most popular one about exploding canning jars? I don't think I've canned a single year, and I've canned for over twenty years, that I do not hear that old tale. Then there are the worriers that believe you can only can for one season or you won't have enough to can or it's just too hard.

First of all, this is your food. You can 'can' it any way you wish. If you're canning tomatoes that take an hour and another vegetable that takes the same amount of time, why not put them together? You can always separate them later! Fruit is the only product that I wouldn't try this with since they are usually canned in a water bath. But believe me, in this time of computers and technology, canning is not the towering obstacle that you might think it is.

Choose Your Canning Jars

Before you even begin to can, think about your jars. Prior to your canning preparation, be certain to check each and every jar for cracks and examine each rim for tiny chips. If you find a jar that has either, do not use it! Even the most minute chip can cause a seal to fail and can create spoiled food. So find another use for that damaged jar. Of course, if you live in an area where you know that there are plenty of people who can such as in small towns or in the country, you might want to put an ad in your local paper or ask around. You cannot only find jars at a low-cost price but you might just meet an experienced canner who can help you.

Hot Packing or Cold Packing

To cold pack, raw food is put into the jar (that has been cut into small chunks) and boiling liquid is poured in. You must leave the appropriate amount of headspace (you might want to check canning books' charts on how much is appropriate).

To hot pack, the food is already partially or wholly pre-cooked and put into the jars while it's boiling hot. Therefore, you will have a solidly packed jar. Both methods are safe and produce the same taste. If you are in a hurry, you might want to consider cold packing. Raw Packing is less dense and when they are filled, they don't hold as much food as in hot packing. If you're counting jars, space and have the time, you might want to use the hot packing method.

Another version of the raw packing method is using chunks of meat. Place the cold meat into jars and then put the open jars on a slow boil in a large pot (I use my gumbo pot for this method) until the meat is heated to 170 degrees. This will draw the liquid from the meat and help make sure that it processes well. Add salt if you want, cleanse the rims, seal the jars and place them into the pressure canner.

Types of Canning

There are two types of canning, the boiling water bath and the pressure cooker method of canning.

The Boiling Bath Water. This method is about as easy as it comes. The best thing is that it's safe and there is no need for an expensive canner. You can use a plain old large kettle or a metal bucket. But it must be deep enough to submerge your jars in water at a strong, rolling boil by at least one inch. It also needs some sort of rack to hold the jars off the bottom of the container and to allow the water to circulate freely. You will also need a snug fitting lid to keep the temperature consistent inside the canner.

Use this method only if it comes to canning high acid foods. Among these would be: orange juice, grapefruits juice, all berries, peaches, pickles, tomatoes (even though there are new hybrids of tomatoes that have low acid which should be pressure canned) and pickled vegetables. But never make the mistake of canning low acid food, which most vegetables are, in this method, which may cause botulism. The water temperature won't heat beyond the boiling point with this method. This is necessary to destroy harmful bacteria.

The first step is to fill your canner with enough water to cover your jars; than add an extra inch of water to allow for a rolling boil. Put the heat on, pack the food you're canning into hot and sterilized jars and place them into the boiling water bath. When you do this, make sure your jars are boiling hot or they'll crack. Now you're ready to put your jars into your canner. Make certain that none of the jars are touching each other and then cover the canner. Watch it until if comes to a full boil and not just a simmering boil. Only then should you begin your time count. Occasionally, peek in and make sure everything is going all right. At the end of the processing time, remove the canner from the heat and take out the jars one at a time. Use a jar lifter to do this and place them gently on a dry, folded towel in a draft-free area. Don't attempt to tighten the seemingly loose rings because it may cause the seals to fail.

You can store high-acid fruit for 12-18 months using this method. And just wait until you and your family taste these juicy tomatoes, sweet peaches and delectable fruit cocktail! You will never again buy another tasteless fruit or vegetable from a grocery store again.

Pressure Canning. Now this is the type of canning that people have heard all the horror stories about. But anyone who can boil water can do this without any problem. There are many elaborate pressure canners on the market but if the truth is to be known, they all work about the same! Canners are the best way to can low acid foods such as stews, soups (not tomato though), spaghetti and almost all vegetables.

Canners are heavy-duty cookers with a steam-tight cover, safety and exhaust port and a rack to hold the off the bottom. There's also that pressure gauge that most likely you've heard horrible tales about. Normal care and once a year checkups from your county extensive office, the pressure gauge is quite safe and almost always works just fine. To be honest, my mother had her canner for over 30 years and never once had her gauge checked nor replaced. Calm now? So get to work!

Sterilize your jars and lids in boiling water. Check the jars for spoilage before using. Most authorities advise boiling ten minutes before tasting canned food. While you are doing this, prepare the food you'll be canning so it's ready to go. Place the rack in the bottom of the canner and add boiling water, filling to two-inches for large canners. Small ones only need one inch of water, but are less economical than the larger canner.

Fill each jar with food and make sure to tighten the rim onto the lid of each jar, and set them one by one into your canner. You need to make sure the jars cool off or the whole batch could process improperly and lead to spoiling. Set the lid on top of the canner and fasten it securely. If your canner has individual fasteners, screw them of tightly.

Exhaust the steam with the petcock open for a good ten minutes. Wait to shut the petcock or put the weight on until the steam exhausts in a steady stream and not in unsteady bursts. Process at the proper pressure for the required length of time.

When the time's up, shut off the heat or carefully remove the canner from the heat. Let the canner sit until the pressure reads zero for a few minutes. Then you will be ready to take them out. Open the petcock gradually and let any remaining steam escape. Watch your fingers though! Steam can quickly burn. When no more steam escapes, loosen the cover and remove it. Take out your jars carefully with a jar-lifter, and set them on a dry, folded towel in a draft-free area to cool. Again don't try to tighten the rings nor should you cover the jars. They need exposure to normal room temperature while they're cooling in order to seal.

Once they have cooled, check to be certain they have all sealed. This can be done by making sure each jar has a slight dip in the lid's center and 'rings' when tapped lightly with your finger. If there's any give, it means the jar isn't sealed. You should refrigerate and use the food as soon as possible.

Don't get too upset if a jar doesn't seal because it happens. Just accept it and move on! It is a good idea to check that jar as sometimes a slight nick in the rim has escaped your previous inspection and you won't want to use that jar again for canning.

Also, be sure to remove the rings only the jars have completely cooled. It won't affect the seal on a correctly sealed jar nor will moving them or washing the jars carefully. Place them on a shelf in a cool, dark place to store. You can keep low acid foods in storage for between 2-5 years. And you will be very proud when you have shelf after shelf of food that you canned yourself!

Extra Tips

Never, ever recycle lids for canning. This is dangerous cause for a failed seal.

Never use a lid that is NOT a home canning lid! The most common ones on the market are Ball, Mason and Kerr.

Choose only fresh, firm produce when canning.

Don't overfill jars because it will affect the quality of the seal. Fruits and most vegetables can be packed within ½ inch of the top. Some vegetables tend to swell and they'll need a full inch of headroom. Meat also needs an inch of headroom.

Jar tops need to be wiped clean. Pulp, grease, bits of vegetables, etc, have a way of sticking to the rim when you're filling. Even the most minute bit can cause a failed seal.

The hot jar lid is placed on the clean jar rim, and the ring should be screwed down firmly by hand. Don't over do the tightening because it may break the jar. The sealing is done in the canner and not by hand.

So was it all that difficult as you imagined? Welcome to the lost art of canning!

SOURCES:
Mother Earth News/August 1992

"The Complete Guide To Home Canning, Preserving and Freezing" by Dover Publications

"Kerr Home Canning Book" by Kerr Glass Manufacturing Corporation/Consumer Products Divisions

"The Complete Guide to Home Canning and Preserving" by the U.S. Department of Agriculture