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- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
Get your food preservation skills in the can
Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate boss of your food supply all year 'round and helps you reduce costs and maintain quality control over what you eat—and to be prepared in times of food shortages. And Canning & Preserving For Dummies shows you how to do it all, helping you explore hundreds-of-years-old traditions of food preservation in the comfort of your own home.
In a friendly and step-by-step style, longtime canner and owner of TheFarmingWife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservation—water-bath and pressure canning, freezing, and dehydrating—to keep your pantry packed with delicious, out-of-season delights. She also clues you in on how to match preservation technique to food for the most flavorful results—and what supplies to keep on hand for your next canning adventure.
- Know the benefits, from healthier eating to self-reliance
- Follow the latest food safety guidelines
- Get guidance on food storage in urban living
- Cook up tasty recipes with your preserved delights
Whatever draws you to canning—saving money on groceries, healthy living, or the sheer fun of doing it—this book is stuffed with all the goodness you need to keep your palate happy whatever the season is!
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Canning & Preserving For Dummies®, 3rd Edition
Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com
Copyright © 2021 by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Control Number: 2021935372
ISBN 978-1-119-78778-5 (pbk); ISBN 978-1-119-78780-8 (ebk); ISBN 978-1-119-78779-2 (ebk)
Canning & Preserving For Dummies®
To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Canning & Preserving For Dummies Cheat Sheet” in the Search box.
Table of Contents
Cover
Title Page
Copyright
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part 1: Getting Started
Chapter 1: A Quick Overview of Canning and Preserving
Appreciating the Benefits of Canning and Preserving Your Own Food
Introducing Your Techniques: Canning, Freezing, and Dehydrating
Holding the Keys to Canning and Preserving Success
Chapter 2: Gathering Your Canning and Preserving Gear
Keeping Basic Kitchen Tools at the Ready
Canning Equipment
Required Tools and Equipment for Freezing Food
Necessary Tools and Equipment for Dehydrating Food
Chapter 3: On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving
Dispelling Your Fears of Home-Canned and Home-Preserved Food
Knowing the Acidity Level of Your Food
Adjusting for Your Altitude
Spoiler Alert: Identifying Food Spoilage
Part 2: Water-Bath Canning
Chapter 4: Come On In, the Water’s Fine! Water-Bath Canning
Water-Bath Canning in a Nutshell
The Road to Your Finished Product
Adjusting Your Processing Times at High Altitudes
Chapter 5: Simply Fruit (Yes, a Tomato Is a Fruit)
Picking and Preparing Your Fresh Fruit
Fresh Fruit Canning Guidelines
Chapter 6: Sweet Spreads: Jams, Jellies, Marmalades, and More
Introducing Your Sweet Spreads
Choosing Fruit for Sweet Spreads
Getting Up to Speed with Fruit Pectin
Setting Up without Adding Pectin
Water-Bath Canning: The Key to Sweet Spread Canning Success
Chapter 7: Condiments and Accompaniments: Chutney, Relish, Sauce, and Syrup
Expanding Your World of Condiments and Accompaniments
Chapter 8: The Art of Pickling
Bring on the Brine
A Few More Prep Tips to Ensure Tasty Pickled Treats
Picking Pickling Equipment and Utensils
Part 3: Pressure Canning
Chapter 9: Don’t Blow Your Top: Pressure Canning
Understanding the Fuss about Low-Acid Foods
Choosing Your Pressure Canner
A-Canning You Will Go: Instructions for Successful Pressure Canning
Disposing of Spoiled Products
Pressure Canning at Higher Altitudes
Chapter 10: Preserving Your Vegetable Harvest
Selecting Your Vegetables
Prepping Your Veggies for Pressure Canning
Processing Tips for Successful Results
Under Pressure! Canning Vegetables
Using Canned Vegetables
Chapter 11: Don’t Forget the Meats!
Preparing for Pressure Canning Meats
Canning Meat Cut into Cubes or Strips
Canning Ground Meat
Pick Your Packing: Canning Poultry
Worth the Effort: Canning Fish
Including Meats in Other Canned Mixes
Chapter 12: Combining the Harvest: Soups, Sauces, and Sides with Beans
Confidently Canning Food Combos
Stocking Up on Soup
Teaming Up with Tomatoes
Rounding Out Your Meals with Beans
Part 4: Freezing
Chapter 13: Baby, It’s Cold Inside! Freezing Fresh Food
Defining Freezing
Meeting the Spoilers of Frozen Foods
Gearing Up to Fill Your Freezer
Packaging Your Food and Filling Your Freezer
Thawing Out Your Frozen Food
Chapter 14: Meals and Snacks in a Snap: Freezing Prepared Foods
The Whys and Wherefores of Putting Up Prepared Food
Freeze Convenience Meals Now, Thank Yourself Later
Save Some Dough: Freezing Breads, Cakes, and Other Treats
Freezing Dairy Products and Nuts
Making the Most of a Good Meat Deal: Freezing Meat, Poultry, and Fish
Chapter 15: Freezing Fruits, Vegetables, and Herbs
Mastering the Easy Art of Freezing Fruit
Freezing Vegetables Like a Pro
Freezing Fresh Herbs
Part 5: Dehydrating and Storing
Chapter 16: Light and Nutritious: Dehydrating Food
Setting Up for Food Drying Success
Choosing a Drying Method
Storage Solutions: Protecting the Life of Your Dried Food
Chapter 17: Dehydrating a Variety of Delicious Fresh Fruit
Putting Your Best Fruit Forward
Navigating Your Fruit-Drying Experience
Rehydrating and Enjoying the Labors of Your Drying
Chapter 18: Dehydrating Vegetables for Snacks and Storage
Vegetable Drying at a Glance
Drying Common Vegetables
Mixing It Up for Soups, Stews, and More
Chapter 19: Drying Herbs
Selecting, Drying, and Storing Common and Not-So-Common Herbs
Getting Creative with Herb Cooking: Rubs and Blends
Herbs for Teas
Chapter 20: Helping Your Food Keep Its Cool: Cold Storage Spaces
Cold Storage Must-Haves
Exploring Your Cold Storage Options
Following Simple Cold Storage Rules
Preparing Foods for Cold Storage
Part 6: The Part of Tens
Chapter 21: Ten (Plus) Troubleshooting Tips for Your Home-Canned Creations
Jars That Don’t Seal Properly
Jars That Lose Liquid During Processing
Jars with Cloudy Liquid
Dark Spots on Your Jar’s Lid
Jelly with the Wrong Consistency
Cloudy Jelly or Jelly with Bubbles
Moldy Jelly
Jelly with Very Little Fruit Flavor
Glasslike Particles in Your Jelly
Hollow, Shriveled, Discolored, or Slippery Pickles
White Sediment at the Bottom of the Pickle Jar
Food That Floats in the Jar
Food with an Off Color
Chapter 22: Ten Common Food Storage Problems and How to Solve Them
I never use up all my stored food, and so it goes to waste
I don’t know how much to preserve
My family doesn’t want to eat the food
I don’t have any more room and I am not done
I don’t know what I have already stored
I don’t know which preservation technique to choose
I don’t know how to use the food I have preserved
My preserved food looks weird
I used up all the food that I stored
I don’t know where I’ll store food if I start preserving it
Appendix: Metric Conversion Guide
Index
About the Author
Advertisement Page
Connect with Dummies
End User License Agreement
List of Tables
Chapter 4
TABLE 4-1 High-Altitude Processing Times for Water-Bath Canning
Chapter 5
TABLE 5-1 Sugar Syrup Concentrations
Chapter 9
TABLE 9-1 High-Altitude Processing Times for Pressure Canning
Chapter 10
TABLE 10-1 Vegetables Not Recommended for Pressure Canning
Chapter 13
TABLE 13-1 Recommended Length of Time in the Freezer
Chapter 15
TABLE 15-1 Syrup for Freezing Fruit
TABLE 15-2 Headspace Guidelines for a Dry or Wet Pack
List of Illustrations
Chapter 2
FIGURE 2-1: Measuring cups for dry and liquid food products.
FIGURE 2-2: Some essential tools for canning.
FIGURE 2-3: Microplane grater and zester.
FIGURE 2-4: Two types of food scales: spring and electric.
FIGURE 2-5: A food processor.
FIGURE 2-6: A food mill.
FIGURE 2-7: Other handy but nonessential items.
FIGURE 2-8: Jar lifters.
FIGURE 2-9: A foam skimmer.
FIGURE 2-10: Varieties of canning jars: wide-mouth, regular-mouth, and jelly ja...
FIGURE 2-11: Two-piece caps: lids and screw bands.
FIGURE 2-12: A lid wand.
FIGURE 2-13: A thin plastic spatula for releasing air bubbles.
FIGURE 2-14: A wide-mouth canning funnel.
Chapter 3
FIGURE 3-1: How to wash fruit and vegetables well.
FIGURE 3-2: Headspace.
FIGURE 3-3: Releasing air bubbles from your filled jars.
Chapter 4
FIGURE 4-1: A water-bath canning kettle with the rack hanging on the edge of th...
FIGURE 4-2: Testing your jar seal.
Chapter 5
FIGURE 5-1: Peeling soft-skinned fruit including tomatoes.
Chapter 6
FIGURE 6-1: Adding a pouch of liquid pectin.
FIGURE 6-2: Gel testing your food: the spoon test and the plate test.
Chapter 8
FIGURE 8-1: Seeding a cucumber with ease.
FIGURE 8-2: Packing raw beans into a jar.
Chapter 9
FIGURE 9-1: A pressure canner.
FIGURE 9-2: A lock-on cover and rubber gasket.
FIGURE 9-3: A metal-to-metal cover with wing nuts.
FIGURE 9-4: Different types of gauges available on pressure canners.
FIGURE 9-5: A vent tube.
FIGURE 9-6: An overpressure plug.
FIGURE 9-7: A pressure canner rack.
Chapter 10
FIGURE 10-1: Removing the ends and strings from green beans.
FIGURE 10-2: A trimmed beet ready for precooking.
FIGURE 10-3: Testing corn.
Chapter 11
FIGURE 11-1: Fit in the chicken pieces like a puzzle — but not too tightly.
FIGURE 11-2: Place fish skin-side out in the jar.
Chapter 13
FIGURE 13-1: Freezer-paper wrapping techniques.
Chapter 15
FIGURE 15-1: Wrapping herbs for freezing.
FIGURE 15-2: Peeling and cutting a mango.
FIGURE 15-3: Removing the rind and the core from a pineapple.
Chapter 16
FIGURE 16-1: Two examples of electric dehydrators.
Chapter 17
FIGURE 17-1: Cutting apple rings.
FIGURE 17-2: Preparing and rolling fruit leather.
Chapter 20
FIGURE 20-1: A hygrometer for checking temperature and humidity.
FIGURE 20-2: A stairwell converted into a cold storage area.
FIGURE 20-3: Straw-bale storage.
Guide
Cover
Title Page
Copyright
Table of Contents
Begin Reading
Appendix: Metric Conversion Guide
Index
About the Author
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Introduction
If you’ve thought about canning and preserving your own food but haven’t tried it because you’re afraid it’s too involved, well, it’s time to set aside your hesitation. Today’s methods and procedures for home-canning, freezing, and dehydrating food are simple and easy. Many of the techniques may be similar to those your grandmother used, but you’ll find they’ve been perfected. In this book, you get all the information you need to can and preserve food safely.
About This Book
Welcome to the wonderful world of canning and preserving. Consider this book your guide to discovering simple ways to preserve all the foods your family loves, without any mystery or confusion along the way.
This book presents four preserving methods — water-bath canning, pressure canning, freezing, and dehydrating — in an easy-to-understand format and walks you step by step through each technique. You don’t need any previous canning or preserving experience in order to start, or continue, your endeavor to become a first-class food preserver.
Within these pages, you’ll find information like the following:
What to look for to make sure you’re preserving the best, most fresh fruits and veggies.
A list of canning supplies and equipment (complete with illustrations), as well as instructions on how to ensure your canning equipment is in good working order.
What techniques help you preserve the best flavor in your foods and how to avoid spoilage and recognize it if it does occur.
Illustrations of different techniques and equipment along with tips for making your canning and preserving journey fun and rewarding.
A whole host of favorite recipes for your enjoyment.
Also, we use the following general conventions throughout the book:
Bold
text means that you’re meant to type the text just as it appears in the book. The exception is when you’re working through a steps list: Because each step is bold, the text to type is not bold.
Web addresses and programming code appear in monofont. If you’re reading a digital version of this book on a device connected to the Internet, note that you can click the web address to visit that website, like this:
www.dummies.com
.
Whenever we introduce a word or phrase that may not be familiar to you, we put that word in
italics.
You can rest assured a definition or explanation is nearby.
The recipes in this book follow helpful conventions of their own. For example, most every recipe includes a preparation time, cooking time, processing time, and the yield you should expect from your efforts. Here are some details that apply to all of the recipes but aren’t repeated each time:
Use a vinegar with 5 percent acidity.
Use pure salt with no additives. (Canning or pickling salt is best.)
Cook all food in heavy-bottomed pots and pans.
Use nonreactive equipment and utensils (items made from glass, stainless steel, or enamel-coated steel or iron).
Use glass jars and two-piece caps approved for home-canning.
Always use new lids for canning unless you purchase reusable lids, which can be used for multiple canning seasons.
Start counting your water-bath processing time when the water reaches a full, rolling boil.
Begin counting your pressure-canner processing time after releasing air in the canner and achieving the required pressure.
All temperatures are Fahrenheit.
Note: All recipes and processing times are developed for altitudes at sea level to 1,000 feet above sea level. (For higher altitudes, refer to the altitude adjustment charts for water-bath canning in Chapter 4 and for pressure canning in Chapter 9.)
Finally, to make the content more accessible, we divided it into 6 parts:
Part 1
, Getting Started
Part 2
, Water-Bath Canning
Part 3
, Pressure Canning
Part 4
, Freezing
Part 5
, Dehydrating and Storing
Part 6
, The Part of Tens
Foolish Assumptions
In writing this book, we made some assumptions about you:
You know your way around a kitchen. You’re familiar with basic cooking techniques and food preparation methods.
You’ve never canned or preserved food before or have relatively little experience with food preservation methods and want basic, easy-to-understand-and-follow instructions.
If you have canned and preserved food before, it was long enough ago that you want to find out more about the newer, safer, and easier techniques that are recommended today.
Perhaps most importantly, you want to stock your kitchen with more natural, healthier, homemade alternatives to standard supermarket fare.
Icons Used in This Book
The following four icons appear throughout this book and point out specific points or remind you of items you’ll want to be sure not to miss.
This icon directs you to tips or shortcuts we’ve picked up over the years. The information here makes your work easier and more hassle free.
This icon means, “Okay, you’ve heard this stuff before, but the information is important and bears repeating.”
When you see this icon, pay special attention. The information tells you about a potential problem and how to overcome or avoid it.
These bits of technical information are interesting, but you can skip them if you want to. Of course, the info contained in these paragraphs makes you seem like you’ve been canning and preserving since you’ve been walking.
Beyond the Book
In addition to the abundance of information and guidance related to canning and preserving food that we provide in this book, you get access to even more help and information online at Dummies.com. Check out this book’s online Cheat Sheet. Just go to www.dummies.com and search for “Canning & Preserving For Dummies Cheat Sheet.”
Where to Go from Here
Although you can start in any portion of this book, don’t skip Chapter 3. It describes safe processing methods and tells you how to identify spoiled food. If you have any doubts about canning and preserving safety, this chapter puts your fears at ease.
If you want to know about a particular food-preservation method, go to the part devoted to that method. Each one begins with a chapter that explains the technique. Review these initial chapters before selecting a recipe to make sure you have a decent idea what that particular food preservation method requires. If you still can’t decide where to start, review the recipes and start with one that sounds good to you! Then just back-track to the general techniques chapter as you need to. If you’d like to make the Pickled Dilly Beans recipe in Chapter 8, for example, check out Chapter 4 for the basics on water-bath canning. If you want to dehydrate strawberries (you find the recipe in Chapter 17), check out Chapter 16 for general dehydrating information.
And if you want to jump right in? Go to the Recipes at a Glance page to find a recipe that sparks your interest.
Part 1
Getting Started
IN THIS PART …
Discover the benefits of canning and preserving your own foods.
Find the best tools for each type of food preservation.
Dispel the rumors you may have heard about preserving food.
Grasp how and why safety recommendations exist for all types of recipes.
Chapter 1
A Quick Overview of Canning and Preserving
IN THIS CHAPTER
Discovering the world of canning and preserving
Understanding the whys and hows of canning and preserving
Preparing yourself for safely canning and preserving your foods
Becoming a successful food canner and preserver
Over the years, because of our busy lifestyles and the convenience of refrigeration and supermarkets, the art of canning and preserving has declined. Other than jams and jellies, many people started thinking of canning as sort of a novelty hobby. But today, there is a renewed interest in learning this art. People are now more concerned about food shortages, and are starting, or expanding on, home gardens. People also want to have more control over, and knowledge about, where their food comes from. As a result, more people are finding that canning and preserving foods is an inexpensive and easy way to keep a full pantry year-round.
This chapter gives you an overview of the four canning and preserving techniques presented in this book — water-bath canning, pressure canning, freezing, and dehydrating — and explains the benefits, both practical and emotional, that canning and preserving your own foods can provide.
If you’re new to canning and preserving, don’t be overwhelmed or scared off by the rules. This book walks you through easy, step-by-step instructions for each technique. After you understand the basic procedures for a method, like water-bath canning, it’s just a matter of concentrating on closely following your recipe.
Appreciating the Benefits of Canning and Preserving Your Own Food
Canning and preserving are ways to protect food from spoilage so you can use it at a later time. Some methods, like dehydrating (also referred to as drying), date back to ancient times; others, like canning, are a little more recent. There’s no doubt that being able to offer fresh-tasting, home-canned or home-preserved foods to your family and friends throughout the year is definitely satisfying.
Whatever food-preservation method you choose (this book covers canning, freezing, dehydrating, and cold storage), your efforts will give you the following:
A pantry full of freshly preserved, homegrown foods.
Having a stocked pantry offers a cushion against the fluctuating cost and availability of healthy foods. If you enjoy specialty foods from gourmet stores but dislike the high prices, home-canning is a safe and economical way to preserve large or small quantities of high-quality food.
Convenience.
You can build a pantry of convenience foods that fit into your busy lifestyle and that your family will enjoy.
Confidence in the ingredients that go into your food.
If you love fresh ingredients and like to know what goes into your food, doing your own canning and preserving is the answer.
Protection against rising food costs and temporary shortages.
The whole idea of canning and preserving is to take advantage of fresh food when it’s abundant. And abundant food generally means lower costs. If there is a temporary shortage of food, you will have what you need in your pantry.
A sense of relaxation and accomplishment.
For many people, working in the kitchen and handling food provides a sense of relaxation, and watching family and friends enjoy the products of your efforts gives you a great sense of accomplishment. Taking the time to select your recipe, choosing and preparing your food, and packaging and processing it for safety is fulfilling and a source of pride for you, the home-canner.
A good time.
Producing canned and preserved food in your kitchen is fun and easy — and who doesn’t like fun?
The price of food has skyrocketed in the last few years. Food safety and availability have become a concern for everyone. Canning is the answer to both the price dilemma and the desire to offer nutritious foods throughout the year. Home-canning and home-preserving instantly reward your efforts when you follow the proper steps for handling and processing your food.
WHO’S CANNING TODAY?
Although home-canning and home-preserving have skipped one or two generations, one thing is certain: They are on the rise. Men and women of all ages practice the art of home-canning. It no longer matters whether you live in the country or in the city or if you grow your own food. Fresh ingredients are available just about everywhere. Farmer’s markets are commonplace in many cities and towns, making it easy to find the perfect foods to preserve for an affordable price.
Exact statistics regarding home-canning vary, but today, most home-canned products are used in the home where they’re produced. In addition, a rising number of people are committed to eating locally, and these folks want to know what is in the foods they eat. By preserving their own foods, they can find the freshest food available and control what goes in their food.
Introducing Your Techniques: Canning, Freezing, and Dehydrating
The techniques discussed in this book are safe for home use and produce superior results when you follow all the steps for each method. You compromise the quality and safety of your food if you make your own rules. An example of this is shortening your processing period or not timing it correctly. Either of these adjustments can cause food spoilage because the food doesn’t heat long enough to destroy all of the microorganisms in it.
Review the basic techniques for your type of food preserving before you begin — and if you’re already familiar with the techniques, review them annually just to refresh your memory. You’ll experience fewer interruptions in your food-preserving process. Always do a trial run before canning. This ensures you have all your supplies and steps in order so that you can work quickly and efficiently. Check out the “Key Tricks to Successful Canning and Preserving” section later in this chapter for additional advice to ensure your first canning experience for the season is successful.
You’ll have no doubts about preparing safe home-canned and home-preserved food after you discover what each method does, which method is best for different foods, the rules for the technique you choose, and safe food-handling techniques. The following pages introduce you to both ancient and modern-day techniques that will help you can and preserve with ease.
Put by or putting up are terms that describe canning years ago, before there was refrigeration. They meant, “Save something perishable for use later when you’ll need it.”
About canning food
Canning is the most popular preserving method used today. Don’t let anyone tell you that home-canning is complicated and unsafe. It’s simply not true. Canning is the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. All foods contain these microorganisms. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms. Also, during the canning process, air is driven from the jar, and a vacuum is formed as the jar cools and seals. This prevents microorganisms from entering and recontaminating the food.
Approved methods
Although you may hear of many canning methods, only two are approved by the United States Department of Agriculture (USDA). These are water-bath canning and pressure canning.
Water-bath canning:
This method, sometimes referred to as
hot water canning,
uses a large kettle of boiling water. Filled jars are submerged in the water and heated to an internal temperature of 212 degrees for a specific period of time. Use this method for processing high-acid foods, such as fruit, as well as items made from fruit, pickles, pickled food, and tomatoes.
Chapter 4
explains this method in detail.
Pressure canning: Pressure canning uses a large kettle that produces steam in a locked compartment. The filled jars in the kettle reach an internal temperature of 240 degrees under a specific pressure (stated in pounds) that’s measured with a dial gauge or weighted gauge on the pressure-canner cover. You use a pressure canner for processing vegetables and other low-acid foods, such as meat, poultry, and fish. For more information about pressure canning, see Chapter 9.
Don’t confuse a pressure canner with either a pressure cooker or an electric multi-cooker that includes a Canning button, both of which are used to cook food quickly. A pressure cooker does not have adequate room for both the canning jars and the water needed to create the right amount of pressure to preserve foods. At one time, manufacturers of some consumer pressure cookers stated that they were safe for pressure canning; however, they have since issued a correction and acknowledged that their pressure cookers cannot be used safely for pressure canning.
In both water-bath canning and pressure canning, you heat your filled jars of food to a high temperature in order to destroy microorganisms and produce an airtight vacuum seal. The only way to reliably produce a safe canned product is to use the correct method for your type of food, follow your recipe instructions to the letter, and complete each processing step. For all the details you need about canning and a plethora of recipes, head to Parts 2 and 3.
Canning methods to avoid
Older canning methods are unreliable and, for that reason, aren’t used or recommended today for home-canning. Occasionally, these methods are “revived” as being faster and easier than water-bath or pressure canning, but using any of the following methods is like playing Russian roulette with your food safety. Just because your grandmother used one of the following methods doesn’t make it safe to use today. If you see instructions that require you to use any of the following methods, do yourself a favor and pass by that recipe.
Oven method:
In this method, filled jars are placed in a hot oven. The method is unsafe because your food’s internal temperature most likely won’t become hot enough to destroy microorganisms and other bacteria that cause spoilage. There’s just no guarantee that the food in the jars will reach the temperature you set your oven at. There’s also a chance that your jars may explode from the sudden temperature change when your oven door is opened.
Dry canning:
In this method, products such as flour and beans are placed in traditional canning jars and the jars are heated at a low temperature. The lids are applied either before heating or after the jars are removed from the oven. Heating dry goods in this manner is unsafe for two reasons. First, heating dry foods releases any moisture that is naturally still in the food. This moisture can develop mold, and other pathogens that are dangerous to ingest. Second, higher-fat foods such as nuts and grains will deteriorate more quickly after being subjected to heat. This deterioration causes the food to become rancid.
Open-kettle method:
In this method, food is cooked in an open pot and transferred to sterilized jars. The two-piece caps are quickly added in hopes of sealing the jars as the food cools. This process produces a low vacuum seal that may be broken as gas from spoiling food builds up in the jar. This occurs because your food isn’t heated to destroy microorganisms. There’s also a chance your food may become contaminated when transferring it into the jars.
Steam method:
This method uses a shallow, covered pan with a rack in the bottom. After the filled jars are placed in the pan, steam circulates around the jars. This method is unsafe because the jars aren’t evenly heated and the steam isn’t pressurized to superheat the food and destroy microorganisms. Don’t confuse this method with pressure canning.
Microwave oven:
All microwave ovens heat differently. Because of this, there’s no way to set standards for processing times that achieve a high enough temperature to penetrate the jars and destroy microorganisms that cause food spoilage.
Dishwasher:
Because there’s no way to know the exact temperature of different dishwashers and because temperature fluctuates throughout the cleaning cycle, dishwasher canning is a no-no. You can’t rely on it to produce a safely canned product. You can, however, use a dishwasher to wash your jars and let them sit in the hot dishwasher until you’re ready to fill them.
Aspirin:
Don’t laugh at this, but at one time, aspirin was used as a substitute for heat processing. It does contain a germicidal agent that acts as a preservative, but this agent doesn’t destroy the enzyme that causes deterioration in food and food spoilage.
Wax or paraffin seal:
Using wax or paraffin was once thought of as a safe way to seal canned goods. It has been proven to be unreliable, and dangerous botulism spores can still develop.
About freezing food
Freezing foods is the art of preparing and packaging foods at their peak of freshness and plopping them into the freezer to preserve all that seasonal goodness. Freezing is a great way to preserve foods that can’t withstand the high temperatures and long cooking times of conventional canning methods.
The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees).
The quality won’t get better just because you throw it in the freezer. Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Damage occurs when your food comes in contact with the dry air of a freezer. Although freezer-damaged food won’t hurt you, this does make the food taste bad. Here are three things to help you avoid freezer burn.
Reduce exposure to air:
Wrap food tightly.
Avoid fluctuating temperatures.
Keep the freezer closed as much as possible. Know what you want to remove before opening the door.
Don’t overfill your freezer.
An overly full freezer reduces air circulation and speeds up freezer damage.
For information and instructions on freezing a variety of foods, go to Part 4.
About dehydrating food
Dehydrating is the oldest method known for preserving food. When you dehydrate or dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.
An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Today’s units include a thermostat and fan to help regulate temperatures much better. You can also dry food in your oven or by using the heat of the sun, but the process will take longer and produce inferior results to food that is dried in a dehydrator. Go to Part 5 for dehydrating instructions for fruits, vegetables, and herbs.
Holding the Keys to Canning and Preserving Success
Canning and preserving methods are simple and safe, and they produce food that’s nutritious, delicious, and just plain satisfying to your taste buds. Becoming a successful food preserver takes time, effort, and knowledge of the rules. Follow these tips for achieving success as a home canner and preserver:
Start with the freshest, best products available.
Preserving doesn’t improve food quality. If you put garbage in, you get garbage out.
Know the rules and techniques for your canning or preserving method before you start your work.
Don’t try to learn a technique after you’ve started your processing.
Work in short sessions to prevent fatigue and potential mistakes.
Process no more than two items in one day, and work with only one canning method at a time.
Stay up to date on new or revised guidelines for your preserving method.
This book is a great start. You can also go to websites like
www.freshpreserving.com
, created by the makers of Ball canning supplies. Here you can find tips and directions for canning just about anything.
Use the correct processing method and processing time to destroy microorganisms.
The recipe will tell you what method to use, but it helps if you understand the difference between high- and low-acid foods and how the canning methods for each differ. Go to
Chapter 3
for details.
Know the elevation you’re working at.
Adjust your processing time or pressure when you’re at an altitude over 1,000 feet above sea level. For accurate information on how to adjust for your altitude, refer to
Chapter 4
for water-bath canning conversions and
Chapter 9
for pressure canning conversions.
Put together a plan before you start your preserving session.
Read your recipe (more than once). Have the proper equipment and correct ingredients on hand to prevent last-minute shortages and inconvenient breaks (make a list of what you need and check off items as you gather them).
Test your equipment.
If you’re using a pressure canner or an electric dehydrator, test out the equipment to ensure everything’s working properly. And always check the seals on your jars.
Do a trial run.
Before canning for the first time (or the fortieth), it’s a good idea to do a trial run. Canning jars of water is a great way to be certain that you have all the equipment you will need, and that you are using the techniques properly. Do your jars seal? It is also a good way to experience the sounds that both a water-bath and pressure canner make.
Use recipes from reliable sources or ones that you’ve made successfully before. Follow your recipe to the letter. Don’t substitute ingredients, adjust quantities, or make up your own food combinations. Improvisation and safe food preservation aren’t compatible. It is important to know that when canning, you can’t double your recipe. If you require more than what the recipe yields, make another batch. Always use the size jars that are recommended in the recipe as well. Trying to use a larger or smaller jar may throw off the yield and final result.
Now you’re ready to take your food to its final destination in the preservation process. Whether you choose canning, freezing, or dehydrating, proceed down your canning and preserving road with confidence.
Chapter 2
Gathering Your Canning and Preserving Gear
IN THIS CHAPTER
Checking out your everyday kitchen utensils and equipment
Exploring and using canning and preserving gear
Viewing your options for packaging food for your freezer
Tracking down gear for drying
How many times have you heard the phrase, “Use the right tool for the job”? At no time is this truer than when you’re canning and preserving. Most of the items discussed in this chapter won’t break the bank, but they will make your canning and preserving tasks more efficient. The faster you process your fresh ingredients, the better the quality and flavor of your final product.
In this chapter, you find a list of the tools and utensils you need to complete your tasks. Some tools, like a jar lifter or a lid wand, are only used for canning. Other tools, like pots, pans, and knives, are used throughout the year for everyday tasks. Purchase good-quality tools and equipment; their quality and durability will pay for themselves many times over.
Keeping Basic Kitchen Tools at the Ready
The tools that make canning and preserving easier are often the very same tools that are in most well-stocked kitchens. When a recipe recommends a tool for canning, there’s a practical reason for doing so. Using the proper tool for the job decreases the chance of a jar failing to seal or being able to harbor bacteria. It can also reduce the chance of mishaps and injuries.
Essential tools and utensils
If you’re serious about any work in the kitchen, these basic tools are indispensable. Purchase the best quality you can afford. Good-quality items will grow old with you.
Knives: You need three basic knives: a paring knife, a multipurpose knife with a 6-inch blade, and an 8-inch (some people prefer a 10-inch) chef’s knife. When purchasing quality knives, look for two options: stamped or forged blades and blades made of stainless or high-carbon steel (tempered steel knives are no longer the epitome of high-quality cutlery). Ceramic is another high-quality knife, but these high-priced knives are easier to damage than their steel counterparts. Also, if you select knives that are balanced, they will do the work for you.
Properly caring for your knives protects your investment. Keep your knives razor-sharp. Store them in a block or a magnetic knife storage strip so they don’t touch each other. Hand-wash them (dishwashers are notorious for being hard on dishes, and knives take the brunt of banging around with the other silverware).
Measuring cups: Accuracy in measuring ingredients is essential to achieve the correct balance of ingredients for canning. There are two types of measuring cups: those for measuring dry ingredients, like flour, sugar, and solid fats, and those for measuring liquid ingredients (see Figure 2-1).
Liquid measuring cups are made from glass, plastic, or metal. With glass measuring cups, you can easily see the amount of liquid in the cup.
FIGURE 2-1: Measuring cups for dry and liquid food products.
Measuring spoons (seeFigure 2-2): These come in graduated sizes from ⅛ teaspoon to 2 tablespoons. Note: Don’t use adjustable measuring spoons for canning foods; they move too easily and could give the wrong measurement.
FIGURE 2-2: Some essential tools for canning.
To avoid having to stop and clean your measuring spoons whenever you measure the same amount of wet and dry ingredients, have two sets handy, one for dry ingredients and the other for wet ingredients.
Spoons:
You need at least a couple of cooking spoons made of nonreactive metal (like stainless steel) that won’t change the taste of acidic foods they come in contact with. Some choices for nonreactive metals are stainless steel, anodized aluminum, glass, or enameled cast iron. You can also use an assortment of different-sized wooden spoons and spatulas (see
Figure 2-2
).
Rubber spatulas (refer to
Figure 2-2
):
These are available in a variety of colors and sizes, from flat to spoon-shaped. Use heat-resistant spatulas for cooking items containing sugar. Check that the end does not easily come off the handle, a common problem with less-expensive spatulas.
Tongs:
Tongs are handy for all types of kitchen chores, especially moving large pieces of food into and out of hot water. Try the spring-loaded variety in different lengths. Don’t overlook a locking mechanism; it keeps the tongs closed when you’re not using them.
Ladle:
Use a ladle that’s heatproof with a good pouring spout.
Potholders: Protect your hands from hot items. Have twice the number of potholders available than you think you’ll need.
Potholders often get wet during canning. Have enough on hand so that you don’t have to use wet potholders. Heat quickly transfers through a wet potholder (in the form of steam), causing a severe burn. If you can find them, silicone potholders work exceptionally well, even against steam.
Kitchen towels and paper towels:
Use these for cleaning your jar rims and as pads for your cooling jars.
Graters:
A box grater (refer to
Figure 2-2
) gives you four or more options for shredding and grating. A microplane grater (see
Figure 2-3
) is an updated version of a rasp (a woodworking tool) that’s perfect for removing the zest from citrus fruit.
Zester (see
Figure 2-3
):
Before the microplane grater, a zester was the tool for removing citrus fruit zest (just the skin without the bitter white part). It’s still an asset when you need a small amount of zest (a teaspoon or less), but for larger amounts, use a microplane grater.
FIGURE 2-3: Microplane grater and zester.
Scissors:
Use scissors instead of knives to open food packages. Avoid cross-contaminating bacteria by washing your scissors after opening meat packaging.
Timer (refer to
Figure 2-2
):
Choose a timer that’s easy to read, easy to set, and loud enough to hear if you leave the room. Consider getting two to ensure accuracy. Your smartphone has an easy-to-read (and loud) timer!
Waterproof pens and markers:
You can use these to label freezer items, and filled jars of canned or dried foods. Label everything as soon as it is ready. Don’t rely on your memory. Select pens and markers that don’t rub off.
Labels:
You can make labels from masking or freezer tape, customize your own on your home computer, or order small quantities from online companies. Sometimes office supply stores have a nice selection of labels.
Cutting board:
A good cutting board protects your knives while providing you with a movable work surface. Wooden cutting boards are my (Amy) material of choice. They are easier on your knives, are self-healing, and withstand a good cleaning. Plastic cutting boards are lighter in weight and less expensive, but they are hard on knives, and the gouges made by knives remain, providing a place for bacteria to hide. Their light weight can also make a plastic board less stable as it can easily move around on your prep surface. You can counter this by placing a kitchen towel down before using a plastic cutting board.
Candy thermometer: A candy thermometer accurately registers the temperature of candy and sugar. In canning, it’s used to check the temperature of cooked items. Some candy thermometers have marks indicating the gel point for jelly (220 degrees). Purchase a candy thermometer that’s easy to read, with a base to support the thermometer so the bulb portion doesn’t touch the bottom of your pan. If this occurs, your temperature reading won’t be accurate. Many come with a clip attached to keep the bulb off of the bottom.
If you can, store a second thermometer in a handy location. If you accidentally break one while canning, you will have a backup.
Food scale: A food scale is essential when your canning recipe lists your fruit or vegetables by weight. The two most common types of food scales are spring and electric. Examples of these are shown in Figure 2-4.
A
spring scale
(sometimes referred to as a manual scale) allows you to place a bowl on the scale and manually adjust the weight setting to 0 before weighing your food. After placing your food on the scale, read the indicator on the dial to determine the weight.
An
electric scale
is battery operated with a digital readout. It’s more costly than a spring scale but easier to read. Look for one with a
tare feature
. This allows you to set the scale to 0 if you add a bowl to hold your food. If you have a choice, choose an electric scale.
A food scale with metric quantity markings makes converting recipe ingredients a breeze.
FIGURE 2-4: Two types of food scales: spring and electric.
Important pots, pans, mixing bowls, and more
You probably already have an assortment of pots, pans, and mixing bowls. If not, don’t worry: You don’t need to purchase everything at one time. Start with a basic assortment and add pieces as you find a need for them.
Pots:
Pots have two looped handles (one on each side of the pot), range in size from 5 to 8 quarts, are deep, and allow ample space for the expansion of your food during a hard-rolling boil. A good-quality, heavy-bottomed pot provides even heat distribution for cooking jams, jellies, or other condiments.
Saucepans:
Saucepans range in size from 1 to 3 quarts. They have a long handle on one side of the pan and usually come with a fitted lid.
Mixing bowls: Keep a variety of mixing bowl sizes in your kitchen. Look for sets in graduated sizes that stack inside each other for easy storage. Bowls made from glass and stainless steel are the most durable.
Purchase mixing bowls with flat, not curved, bases. They won’t slide all over your kitchen counter while you work. When mixing vigorously, place a damp dishtowel under the bowl. This prevents the filled bowl from sliding.
Colander:
Colanders aren’t just for draining pasta. They’re perfect for washing and draining fruits and vegetables. Simply fill your colander with food and immerse it in a sink full of water. Remove the colander from the water and let your food drain while you move on to other tasks.
Wire basket:
A collapsible wire or mesh basket with a lifting handle makes blanching a breeze. (Blanching helps stop the enzyme action in the food, so it stays fresher longer.) Place your filled basket of food into your pot of boiling water. When the blanching time is up, lift the food-filled basket out of the boiling water and then place it into ice water to stop the blanching process.
Specialty equipment to make work easier
All the items in this list are indispensable for your canning chores. They all save you loads of time.
Food processor:
Purchase the best-quality food processor you can afford. It should be heavy and sturdy so that it doesn’t bounce around on your kitchen counter as it’s processing away.
Figure 2-5
shows one example of a food processor.
FIGURE 2-5: A food processor.
Food mill:
A food mill (see
Figure 2-6
) purées fruits and vegetables as it removes the peel and seeds. You accomplish this by manually cranking the blade, which forces the pulp through the mill. Look for a food mill that rests on the edge of your bowl or pot, which enables you to use one hand to stabilize the mill while you crank the blade with your other hand.
FIGURE 2-6: A food mill.
Blender:
A blender purées fruits and vegetables in a hurry, but you need to remove the peel and seeds first. Be cautious of incorporating too much air into your food with a blender, because trapped air can also trap bacteria.
Vacuum-sealing machines:
A vacuum sealer is the most efficient appliance around for removing air from food-storage bags. Use vacuum sealers for packaging dried foods or for storing raw or cooked foods in the freezer. Although it takes up room and can be costly, you’ll realize its full value after you own one. New on the market are hand-held vacuum sealers. They can provide a less-expensive alternative to purchasing a counter-top model.
Add as needed: Handy but nonessential items
The following items aren’t absolutely mandatory, but they’re certainly nice to have (check out Figure 2-7 for a visual). If you don’t already have these items in your kitchen, add them as you find the need for them. They don’t take up a lot of room, and you’ll find yourself constantly reaching for them when you can.
Vegetable peeler:
Use this for peeling carrots, potatoes, and apples.
Potato masher:
This makes quick work of smashing your cooked fruits or vegetables.
Lemon juicer: This tool works on any citrus fruit and allows you to extract the juice in a hurry. Just cut your fruit in half, insert the juicer point into the fruit, and press away.
Measure your juice and keep seeds and pulp out at the same time by squeezing your fruit into a mesh strainer resting on the edge of a measuring cup.
Melon baller:
With a melon baller, you can easily remove the seeds from a halved cucumber without having the seeds end up all over your kitchen.
FIGURE 2-7: Other handy but nonessential items.
Corer:
This tool removes apple cores without damaging the fruit. This is a real timesaver when you’re handling pounds of apples.
Cherry/olive pitter:
There’s nothing better for removing cherry and olive pits. Purchase the size of pitter that holds your fruit size.
Canning Equipment
The equipment in this section is especially designed for canning, which means you’ll use it during canning season but not much otherwise. Make sure you store these items in a safe, clean location. And be sure to look over every piece each time you use it to check for wear and tear.
Canning vessels
The kind of food you’ll be canning determines the type of vessel you’ll be using: a water-bath canner or a pressure canner. Refer to Chapters 4 and 9, respectively, for detailed information on using each of these vessels.
Water-bath canner:
A water-bath canner, also referred to as a boiling-water canner, is a kettle used for processing high-acid foods (primarily fruits, jams, jellies, condiments, and pickled foods). The canner consists of a large enamelware or stainless-steel pot with a tight-fitting lid and a jar rack. Check out
Chapter 4
for an illustration of a water-bath canner and instructions on how to use one.
Pressure canner:
A pressure canner, sometimes referred to as a steam-pressure canner, is used for canning low-acid foods (primarily vegetables, meats, fish, and poultry) in an airtight container at a specific pressure. A weighted gauge or a dial gauge measures steam pressure in the canner. This ensures that the high temperature of 240 degrees is attained to safely process your food. Pressure canners and how to use them are described (and illustrated) in
Chapter 9
.
Must-have canning tools
These tools are must-haves for water-bath or pressure canning. Safety in the kitchen is a number-one priority, and the right tools for handling hot, filled jars and other large canning equipment are indispensable.
Jar lifter
A jar lifter is one tool you don’t want to be without. It’s the best tool available for transferring hot canning jars into and out of your canning kettle or pressure canner. This odd-looking, rubberized, tonglike item (check out Figure 2-8) grabs the jar around the neck (the area just below the threaded portion at the top of the jar) without disturbing the screw band.
FIGURE 2-8: Jar lifters.
Foam skimmer
A foam skimmer, shown in Figure 2-9, makes removing foam from the top of hot jelly, jam, or marmalade easy while leaving any pieces of fruit or rind in the hot liquid. (The openings in slotted spoons are too large to achieve quick and efficient foam removal.)
FIGURE 2-9: A foam skimmer.
Home-canning jars
Over the years, many types of jars with many varieties of seals have been used for home-canning. The most commonly used jars bear the names of Ball and Kerr and are commonly referred to as Mason jars. They use a two-piece cap to produce a vacuum seal in the jar after heat processing.
To ensure safe home-canning, use only jars that are approved for home-canning and made from tempered glass. Tempering is a treatment process for glass that allows the jars to withstand the high heat (212 degrees) of a water-bath canner, as well as the high temperature (240 degrees) of a pressure canner, without breaking.
Home-canning jars come in many sizes: 4-ounce, half-pint, 12-ounce, 1-pint, and 1-quart. They offer two widths of openings: regular-mouth (about 2½ inches in diameter) and wide-mouth (about 3⅛ inches in diameter); see Figure 2-10. Regular-mouth jars are used more frequently for jelly, jam, relish, or any other cooked food. Wide-mouth jars are mainly used for canning vegetables, pickles, and meats, because it’s easier to get the large pieces into the wide opening.
FIGURE 2-10: Varieties of canning jars: wide-mouth, regular-mouth, and jelly jars.
Some canning jar companies offer half-gallon jars, but they are not USDA or Cooperative Extension System approved for safe canning. However, these larger jars make excellent containers for dehydrated foods.
Lids and screw bands
Each jar must be sealed using either a single-use or reusable lid and a metal screw band (see Figure 2-11). Single-use lids are more readily available on retail store shelves, but if you find you’re canning a large amount of food, you can save money by purchasing reusable lids online.
Single-use lids:
The underside edge of these lids has a rubberlike sealing compound called Plastisol. This compound adheres to a clean jar rim and creates an airtight seal after the heat-processing period and the metal screw band is removed. These lids aren’t reusable.
Reusable lids:
These lids are made of FDA- and USDA-approved, food-grade plastic. They are also BPA- and phthalate-free. They consist of a plastic lid with a rubber gasket and are held down by the same type of metal screw band as single-use lids.
Screw bands:
