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Preserving the Summer Harvest

Canning tipsAs summer turns the corner toward fall, it is time to start considering how to preserve this year’s harvest. Canning is a popular way to preserve everything from berries and jams to vegetables and meats. Canning preserves food that would otherwise spoil on the shelf. While canning may seem intimidating for a first timer, a few simple tools and a little practice are all you need to successfully preserve foods you can enjoy all winter long.

There are two basic types of at-home canning. Water bath canning is only appropriate for high acid foods, such as tomatoes, pickles, fruit jams and salsas. Pressure canning is a more reliable method of preserving lower acid foods such as meats and low acid vegetables. Pressure canning heats the cans to over 240 degrees, which will kill harmful bacteria.

Start the canning process by choosing high-quality ingredients. If you don’t grow your own food to can, you can often place bulk orders of produce from local farmers. Inspect your canning tools. Never use jars that are chipped or cracked, or have bent rings or lids, as this can lead to a loose seal.

There are a number of good canning recipes available online and in canning cookbooks. Choose a recipe that is tested and published by a reputable source. Ask family members for their favorite canning recipes, but stick to the basics for your first try at canning.

Before beginning the canning process, heat your jars in a dishwasher or pot of hot (but not boiling) water. This will help prevent the jars from cracking when hot food is added. If you don’t have a water bath canner, choose a pot with a lid and rack. Be sure the pot is deep enough to submerge the jars by at least a full inch.

Fill your jars one by one, using a jar lifter to lift and lower them out of the water. Each jar should have about ½ inch of space at the top for expansion. Be sure your lids are tight and clean. Follow the recipe exactly. Submerge the jars in the water and allow to boil according to your recipe. If you are using a pressure canner, follow the instructions on your canner to set up the canner and get it to the proper pressure.

When your jars are ready to remove, carefully lift them out of the pot or canner and set them on a towel to cool. Avoid moving or shaking the cans before they have fully cooled.

Always check the seal to be sure there is no movement of the lid. If the lid pops or moves, the canning was not successful and the food is subject to bacteria. Remove the rings and be sure the lids are tight all the way around the jar.

Label jars with names and dates, and store them in a cool, dry place. While canning is a simple process, it must be done with care and attention. If food is improperly canned, or if the seal is broken, the food will be subject to bacteria growth. Improperly canned food can lead to severe sickness and, rarely, death. If you are not confident in the seal of your jar do not eat it.

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