" There is a sufficiency in the world for man’ s need, but not for man’ s greed."-Mahatma Gandhi
spatulas, a good wide canning funnel, a jar lifter, and enough kettles to cook the product are all you need. Use real canning jars as they are designed to take the heat and abuse in the waterbath! Always use new lids to ensure a good seal. Rusty rings? No matter, as they should be removed for storage anyway. New rings are for gifts- old ones will do just fine for canning for home use.
Good knives, cutting boards, and some simple tools will help with prep. We use a Squeezo Strainer( homesteadhelpers. com) for tomato prep. A good food processor is also a good idea, if only for the time saved. The first time I made“ bread and butter” pickles with my Cuisinart, I think the machine paid for itself! Good colanders and plenty of stainless steel bowls are great. We’ ve also fallen in love with our manual mincer / chopper. It’ s out almost daily for dinner prep, and it has been invaluable for onion prep for many canning recipes!
Always use ripe and wholesome ingredients. The fresher the better, and with no spoilage. And remember that the vinegars called for in recipes must be 5 %( or higher) acetic acid for safety. All“ acidified” recipes, even older ones, are formulated with 5 % vinegar in mind.
95 % of home canning is common sense. The other 5 % is knowing a few basics
Choosing recipes can also be a lot of fun! My rule is to read recipes, wherever I find them. When I salivate by simply reading, the recipe will get a try! Try some of the favorites from older relatives, and don’ t be afraid to ask for the recipe when you taste something wonderful! And last but not least, preparation for the project will make it go smoothly. Gather every last bit of equipment if you even DREAM you’ ll need it. Have a few extra jars, count your lids, and really figure out the sequence of things for your recipe.
Maybe most importantly, developing a routine and sticking to it is paramount. A clear process will ensure that you don’ t skip a step and have unintended consequences. For example, you should always wipe the top of the jar before lidding. Skip this step, and a seed or bit of tomato or cucumber could prevent the jar from properly sealing.
Understanding the“ life and times” of food pathogens will demystify canning recipes... and should give you a clear go ahead to preserve for your family. Collect good equipment, and start with simple recipes: canned tomatoes, applesauce, or jam. Then simply expand your repertoire and enjoy!
" There is a sufficiency in the world for man’ s need, but not for man’ s greed."-Mahatma Gandhi
GROW! BOSTON
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