There’s not much better than homegrown, vine ripened produce. The next best thing is home-made preserves, pickles, salsas, jellies, chutneys, and more! One of the best ways to preserve a bountiful harvest from your garden is to can them in glass jars. Anyone can do it, but you have to follow safe canning practices.
At the Coop we have all the essentials to get you started!
Canning Pots:
Canning Funnels:
Magnetic Lid Wands:
Jar Lifters:
Gulf Wax:
Or a kit that includes lots of these handy tools:
We have the Ball Blue Book of Guide to Preservatives which is a must read for any beginning canner or even an experienced canner looking for great tips or new recipes!
Along with these we provide lots of other canning essentials like Pickling Lime, Vinegar, and Dill Pickles:
Now canning methods vary depending on what you are canning and also the preferred method of the canner. In the book above and also from some sources that will be discussed later in this article, you will be shown how to can and prepare your setup and foods to successfully preserve your food.
Some universal proper canning practices include:
- Carefully selecting and washing fresh, unspoiled food
- Peeling fresh foods
- Hot packing many foods
- Adding acid to some foods
- Using acceptable jars and self-sealing lids
- Processing jars in a boiling-water or pressure canner for the correct period of time.
Collectively, these practices remove oxygen; destroy enzymes; prevent the growth of undesirable bacteria, yeasts, and molds; and help form a high vacuum in jars. Good vacuums form tight seals which keep liquid in and air and microorganisms out.
Jars and Lids
Regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice. They come in several sizes and styles. Regular mouth jars great for sauces, spreads, salsas, juices, etc. Wide mouth is great for larger fruits and vegetables such as whole tomatoes, pickles, potatoes, etc. Jars are safely and easily reused, provided that there are no cracks or chips in the glass.
The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. When the jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket forms an airtight seal as the jars cool after processing. Always use new lids. Do not use old, dented, deformed, used lids, or lids with a gap in the sealing gasket.
We offer a wide range of sizes in both of our stores to fit all your canning needs!
Various Canning Jars:
And Lots of Lids For Your New and Reused Jars!
High Acid Foods
High acid foods such as fruits, jams, jellies, pickles, most tomatoes, and some salsa recipes are generally able to be safely processed in a “Water Bath”or “Boiling-Water” canner. These canners are made of steel, and have removable racks and fitted lids. Your canner must be deep enough so at least one inch of briskly boiling water will be over the tops of the jars during processing.
Low Acid Foods
Low acid foods such as beans, corn, potatoes, or meat must be processed in a “Pressure” canner. These canners are designed with a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port(steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse. Your altitude can change the duration and the necessary pounds of pressure needed to process, so be sure to follow your recipes closely.
It is never safe to process these types of foods in a boiling-water canner.
Processing and Storage
Follow your recipes closely. Make sure that your recipe is from a “safe”source; the safest recipe source is going to be on the National Center for Home and Food Preservation’s website. Many of the Ball Blue Book recipes (Shown above) are approved as well. If you are unsure, you can always contact your local extension office.
Regardless of required processing method, make sure that the new, undamaged lids are placed over the opening first, and then screw on the metal band afterwards, ensuring that it is screwed on finger tight. Too tight will prohibit air from escaping the jars and can make your jars crack or burst during processing. Too loose will allow liquid from the canner in or the contents of your jars to escape.
After you process your jars, remove them from the canner as directed (if you pull them out too soon, then the jars can crack from the sudden temperature change). Never invert the jars to attempt to form a seal. The dimples on the self-sealing lids will “pop” when they are set upright on the counter and are fully sealed in about eight to twelve hours. Gently wash the outside of the jars when cooled down a bit to remove any food residue that may have escaped the jars.
Once fully cooled and set, remove the screw bands for storage. It’s never recommended to leave the bands on the jars when storing – it prevents corrosion of the bands that can damage the seal of the lids,and allows for easier detection of any broken seals. It is safe to stack jars in two layers, but it is best to provide a firm, solid material across the top of the bottom layer for support. Label and date the jars, then store them in a clean, cool, dry, dark place. It is best to use your canned goods within a year from processing, but some recipes recommend that you use it sooner than that.
Spoiled Foods
Do not ever taste food from a jar with an unsealed lid or food that shows signs of spoilage. Lids with concave centers have good seals. When inspecting jars, hold them at eye level and rotate them, checking their outside surfaces for streaks of dried food originating at the top of the jar. Look at the contents for rising air bubbles and unnatural color. While opening the jar, smell for unnatural odors, and look for spurting liquid or cotton-like mold growth on the top of the food surface or underside of lid.
Any suspect jars should be disposed of. Botulism can be fatal whether it is ingested or enters through the skin.
We have all the supplies you need in both of our Snohomish and Monroe Locations!
Stop in and chat with our staff and get set up for a great canning adventure!
We’ll see you at the Co-op!
