Preserving Farms, Preserving Food

Preserving Farms, Preserving Food

Canned goods are a staple here in Lancaster County – they’re a great way to preserve seasonal goodies, they make great gifts, and they’re delicious! Today, we’re covering the basics of canning so you can try it at home, from boiling water baths to pressure canning. As summer produce winds down for the fall, now is the perfect time to experiment with canning as a new hobby and appreciate farm-fresh goodies all year round. 

There are a few basics to keep in mind to make your canned goods the best they can be! 

  1. Can fruits and veggies when they’re in season. 
  1. Choose the right canning method for your food. High-acid foods, such as fruits, pickles, and tomatoes, may be canned using the boiling water bath method. However, low-acid foods like meats, poultry, and veggies that aren’t pickled must be processed by pressure canning. 
  1. Can fruits and veggies when they’re fully ripe, but not overripe. 
  1. Make sure none of your jars have any cracks or chips before canning. 
  1. Check what kinds of lids your jars have. Metal screw bands can be used until they become rusty, however, each flat sealing lid should only be used once. 
  1. Always warm your jars by placing them in hot water before canning. Pouring boiling liquid into a cold jar could cause it to crack. 

Keep in mind that other factors may change your canning supplies or process, such as elevation and BPA preferences. Click here to learn more about canning and elevation, and click here to check out BPA-free canning products you can use. With these basics in mind, let’s get canning! 

Boiling Water Bath 

Supplies: 

  1. Water bath canner 
  1. Canner rack 
  1. Jar lifter 
  1. Metal rings 
  1. Lids 
  1. Mason jars 
  1. Jar filler or funnel 
  1. Non-metalic spatula 
  1. Towels 

Instructions

  1. Fill canner half full with water and heat on stove at medium heat while filling the jars. (If you only have a few jars, or are canning half-pint/250 mL jars, you can use a large cooking pot instead of a canner. The pot must have a rack in the bottom to keep jars from touching the bottom of the cooker.) 
  2. While filling jars, be sure to leave enough headspace in your jar. This is dependent on the food you’re canning. 
  3. After filling, check jars for air bubbles. Carefully run a narrow spatula between food and jar if needed to let bubbles escape. 
  4. Wipe rims of jars thoroughly to remove bits of food that might prevent sealing.  
  5. Tighten metal bands firmly over lids with hands. Lids should be “fingertip tight” to allow some air to escape during processing.  
  6. As each jar is filled, set it on elevated rack in canner. When all jars are on rack, lower it into the water. 
  7. Add hot water from faucet to bring water level to 1-2 inches above tops of jars. Place lid on canner and bring water to a boil. 
  8. Lower heat slightly, but be certain that water keeps boiling gently and steadily the entire time. Depending on the processing time, you may need to lower the heat several times to keep the water from boiling too rapidly. 
  9. Using a jar lifter, remove jars from boiling water as soon as processing time is complete. 
  10. Set jars on a dry kitchen towel, out of drafts, allowing air space around each jar. Let cool 12 to 24 hours. Do not retighten metal bands. 

Pressure Canning

Supplies: 

  1. Pressure canner 
  1. Canner rack 
  1. Jar lifter 
  1. Metal rings 
  1. Lids 
  1. Mason jars 
  1. Jar filler or funnel 
  1. Non-metalic spatula 
  1. Towels 

Instructions

  1. Begin filling your jars. Be sure to leave enough headspace in your jar. This is dependent on the food you’re canning. 
  2. After filling, check jars for air bubbles. Carefully run a narrow spatula between food and jar if needed to let bubbles escape. 
  3. Wipe rims of jars thoroughly to remove bits of food that might prevent sealing.  
  4. Tighten metal bands firmly over lids with hands. Lids should be “fingertip tight” to allow some air to escape during processing. 
  5. After filling, place jars on rack in pressure canner and add water to a depth of 2-3 inches. Heat water to a simmer (180 degrees faranheit). 
  6. Fasten canner lid in place, leaving petcock or steam vent open. Adjust heat to medium-high setting until steam flows out evenly. Allow steam to escape for 7 to 10 minutes. 
  7. Close petcock or vent, or place weight on vent pipe, and bring pressure to the proper amount specified for the food you’re canning. 
  8. Begin to count processing time when gauge reaches correct amount of pressure. 
  9. Maintain a consistent pressure. The longer food cooks, the les heat it takes to maintain pressure, so you will need to lower heat several times during processing. 
  10. As soon as processing time is up, remove canner from heat and let stand until canner has depressurized and returned to zero pressure. Do not try to hurry cooling process, as this may cause loss of liquid in jars. 
  11. Open petcock or steam vent, or remove gauge. If no steam escapes, remove lid. Lift edge of lid away from you first to prevent being burned. 
  12. Set jars on dry kitchen towel, out of drafts, allowing air space around each jar. Let cool 12 to 24 hours. Do not retighten metal bands. 

Keep in mind that some parts of the canning process depend on the food that you’re canning. Processing time, jar headspace, and more changes depending on the recipe that you choose, so always double check before you start your project. 

After Canning

Jars should seal as they cool. You can usually hear a snap or pinging sound as this happens. To test for a seal, press down on the center of the lid. If it’s firm and doesn’t flex, you have a good vaccum seal. If your lid doesn’t seal within 24 hours, you ca immediately reprocess the food, but always follow the recipe for this, and use a clean jar and lid. Be sure to label your cans and use the oldest jars first. While canned goods will alst for a least a year, alsways check the foods’ appearance and smell before consuming. 

Canning Recipes to Try

Now that you’re equipped with the basics of canning, you can put your knowledge to the test! Check out some of these popular canning recipes for a taste of Lancaster County:

Lancaster’s farmland makes Lancaster not only beautiful but also delicious! Support local farm families by buying your canning supplies locally, and help preserve the land that makes it all possible by clicking here! 

References: 

Saving the Seasons: How to Can, Freeze or Dry Almost Anything by Mary Clemens Meyer & Susanna Meyer 

https://www.ballmasonjars.com/adjust-high-altitude-canning.html