Waterbath Canning: 101
Turning the abundance of the garden season into versatile home canned basics and goodies for the entire year.
by Amy LeBlanc, Master Gardener, Certified Organic Farmer, and Enthusiastic Cook Whitehill Farm, East Wilton, Maine, amy @ whitehillfarm. com
A basic understanding of food pathogens makes it possible to make good decisions and to forge ahead with canning knowing that the results will be both safe and tasty. And to top it all off, there is the satisfaction of having done it yourself.
The pathogens that cause food poisoning are real. However, home canning can be done very safely. With some basics, you can close the door on pathogens. The main pathogens are those that cause botulism, salmonella, and( very rarely) E. coli. Since these organisms are ubiquitous, it is important to follow routines that will render them ineffective, i. e. dead.
Waterbath canning involves heating the jar and the contents to a high enough temperature to kill most pathogens. It is instructive to read newer canning instructions and use the recommended times for similar recipes you might find in older cookbooks.
There is a mystique about canning that is entirely unfounded... after all, our ancestors used food preservation methods, including water bath and open kettle canning, to get through many a winter in good health. In the spirit of those pioneers, it is indeed a pleasure to look upon jars of tomatoes, condiments, fruits, jams and jellies, and pickled foods that are literally the fruits of our own labor... and to know where our food is coming from.
95 % of home canning is common sense. The other 5 % is knowing a few basics, choosing versatile recipes, using good ripe ingredients, and developing a routine and( oh, my) sticking to it!
There are hundreds of books about gourmet cooking – and only a few about home canning. To tell the truth, the books I trust most are from the 50’ s, 60’ s, and 70’ s. I’ m sure that’ s partly because that’ s when I learned to can, but also because they have some of my favorite recipes.
Currently there is a lot of misinformation that breeds unfounded fear and preoccupation with“ safety” and“ cleanliness” rather than focusing on healthy food sources. There is unnecessary hype about“ food safety”,“ sell by” and“ use before” dates, which frequently results in families throwing away food products rather than evaluating them or using common sense. Of course, the manufacturers benefit, as you need to buy the product again.
The waterbath process also heats the air in the jar, making it expand. When the jar cools after processing, the air shrinks, and therefore creates a vacuum seal, keeping out air. The lack of oxygen also prevents the growth of pathogens.
The function of the“ headspace” recommended in most recipes is to create an optimum amount of air at the top for each type of product, so that there is a much better chance of creating a good seal. It is also necessary to have all the food covered with the canning liquid.
Good simple equipment is all that is required. It’ s necessary to have a good 2” of boiling water above the tops of jars, so a deep kettle is needed. A lid for the kettle will speed the process. Stainless steel ladles, spoons, bowls, heat resistant
GROW! BOSTON
3