Larry prepares peaches for canning

Let the fun~work begin

Peaches to can

Filleting Tuna to can

Fresh Prunes

Packing prunes in jars

Juicing some to can

Making syrup

Adding syrup to jars

Syrup in the prunes

Putting on the lids and rings

Processing complete

Removing from water bath

TaDa..finished

Tis' hot...Don't burn yourself

Home Canned Foods Can't Be Beat!

There has been a real revival of home canning throughout our Nation. There seems to be a genuine yearning for fresh-from-the-garden vegetables, fruits, and tasteful, satisifying meats. Not to mention delicious jams, jellies, preserves, pickles and more.

In this day and age, with its tremendous demands upon peoples time, and the economy the way it is going, homemakers are learning to prepare home canned foods. By doing so, they are building up an ample supply of tasty treats that can be served on short notice or used to create a complete meal.

When I was growing up, my mother and grandmother canned almost everything we ate. They canned fruits, vegetables, meats, soups, stews, sauces, jams, and juices. The did not use any boxed foods whatsoever. They pasted on a legacy in which I will pass on to my children and grandchildren. I know my family, like many others, are looking for and demanding these appetizing foods that tickle the palate.

We can reach into our pantry for home canned foods, and in no time at all, have a delicious dish set before us.

Beginners should start with high acid foods that can be safely canned by using the easy boiling water bath method of canning. This is a basic way to preserve food at the temperature of boiling water, 212 degrees, using inexpensive equipment. Tomatoes and most fruits are high acid foods.

Vegetables are low acid foods, but when vegetables such as cucumbers, various beans, beets and some others are pickled, they can also be canned using the boiling water bath canning method. Because of the acid in vinegar used for pickling, jars of pickled vegetables can be canned in a boiling water bath.

Before you begin canning...

Read canning instructions and recipes carefully to be sure you have chosen the correct method for that particular food. Most important, make sure the processing time is correct. No matter how carefully food may have been selected and prepared, if not processed long enough, it can spoil. There are many books out there to help you as well as the Internet.

The first rule for successful canning is selecting of firm-ripe fresh foods. Fruits and tomatoes should be firm but well ripened. Vegetables should be young and tender.

Large fruits such as peaches, apples and pears should be washed before peeling and all trac of bruised or decayed spots removed. Cut well around these defective parts. Many times the fruit around them is soured and the soured portion may cause the entire jar to spoil.

All foods spoil because of the action of micro-organisms knowns as molds, yeast and bacteria. These are on foods, in water, air, and soil. In canning, their action must be stopped by the proper application of heat and the jars of food must seal air-tight after processing so micro-organisms cannot enter the jar.

Subjecting molds and yeast to the temperature of boiling water for a few minutes will usually stop their growth. Bacteria is more difficult to destroy. The amount and kind of bacteria on foods may also vary. some are more heat resistant than others. The acid in fruits and tomatoes is not favorable to the development of bacteria, therefore, acid foods are easiest to can.

Cooking food for table use is not enough to stop the growth of spoilage organisms. For this reason, it is VERY IMPORTANT to process food the full period of time suggested in reliable time tables and make sure the temperature being applied is correct. If this is not done, spoilage may result later.

If NOT DESTROYED by heat, yeast and many types of bacteria can grow in a sealed jar! When food in the sealed jar begins to spoil, the seal will usually release. This is not the fault of the jar or cap, but indicates spoilage organisms in the food that were not destroyed or rendered inactive by the processing.

Enzymes that can cause discolorations, loss of flavor and texture are in the raw fruits and vegetables. The action of the enzymes is destroyed by proper processing of the food.

Fruits, tomatoes, rhubarb and pickled vegetables are best processed in a boiling water bath canner.For all other vegetables and ALL meats, or meats and vegetable mixtures, a pressure cooker should be used.

Sterilizing and Preparing Jars and Lids...

Jars ~ Wash thoroughly with soap and warm water. Rinse well. I put mine in the dishwasher and run it through the whole cycle. Examine jars to make sure there are no nicks, cracks, sharp edges, etc.

Lids ~ Scald lids by placing them in a pan and pouring boiling water over them. Do not boil but let stand in water until ready to use. Screw bands must be clean and in good condition but do not require scalding. If the screw bands are rusty or have top edge pried up, they should not be used. They will cause sealing failures.

Processing Methods...

Pressure Cooker ~ A pressure cooker is recommended for processing low acid foods such as meats and vegetables of all kinds except tomatoes, sauerkraut and ripe pimiento peppers, as it gives a greater degree of safety.

A pressure cooker MUST be fitted with a rack in the bottom, steam tight cover, petcock, safety valve, and an accurate pressure gauge, or weight which measures definite pressure. The jars of food processed in a pressure cooker reach temperatures many degrees above the boiling point of water. Read carefully the instructions for operating the type of pressure cooker being used.

Boiling Water Bath ~ The boiling water bath is preferable for processing fruits and tomatoes. They are acid foods and can be canned safely at boiling temperatures.

A water bath canner may be purchased or can be made from a large kettle or pail that is deep enough to permit water to cover jars at least one inch over the top and a little extra space for boiling. The canner MUST have a rack to hold the jars at least one half inch above the botton of canner. The rack may be of wooden strips, wire or other perforated material but must be put together so it will allow water to circulate. The canner should have a cover that will make it possible to keep water at a good rolling boil all during the processing.

Storage of canned foods...

Properly prepared and canned foods can stand moderately high storage temperatures for considerable periods of time, but a cool, dry place with temperatures 70 degrees F. or below, will keep them at their best.

Heat is more harmful than light and warm or hot storage temperatures will in time, cause loss of quality in the foods. Storage in unheated basement or closets is usually satisfactory.

Canned foods should not be subjected to freezing as it may soften the texture of them. It does not cause spoilage in the canned food unless it breaks the seal on the jar cap.

Examine canned foods before using them...

Examine canned food before using. When a jar of canned vegetables or meat is opened, DO NOT taste the cold food!

Jars should show no sign of leakage, mold, fermentation or spurting of liquid when opened.

The odor of the jar of canned food, upon opening, should be characteristic of the product. If it does not smell right, if the food is exceptionally soft or cloudy in appearance, discard it at once.

As a safeguard against using canned foods that may be affected with spoilage that is not readily detected, heat all low-acid foods (all meats and vegetables except tomatoes) at boiling temperature 10-15 minutes before tasting or using them.

Many times odors that cannot be detected in the cold product, will be evident in the boiling food. This boiling will destroy certain toxins if they are present in the food. If, after boiling, food food does not smell or look right, discard it without tasting.

Give your family a treat all year round, home canned foods can't be beat!