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
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