To the uninitiated, the idea of "putting up" foods at home may seem a little intimidating. While it’s true that there are certain protocols to follow to ensure that foods will be safe to eat when the lid is popped weeks or months later, home canning is actually a very simple process.
Basically, there are three things that need to happen to prohibit bacterial growth:
To clarify, a hot water bath does not mean a soak in the tub or kitchen sink. The "bath" consists of 4 to 8 mason jars (depending on size) partially immersed in boiling water while positioned on a metal rack with lift-up handles that rests inside a large kettle known as a canning pot. If you don't have one, you can use a large Dutch oven with a metal basket or colander that fits inside and heavy-duty tongs designed to withstand the weight of a loaded canning jar.
Otherwise, consider investing in a proper canning pot, along with the related equipment and a reference book to introduce you to the world of home canning. Alternatively, make small batches and consume the goods within a few days.
Most people know that jarred pickles purchased in a grocery store start out as cucumbers. It’s a snap to make your own pickles from your garden "cukes." In fact, you can pickle just about anything edible — as long as you follow a few basic guidelines to ensure satisfactory results as well as food safety.
Unless otherwise stated in a recipe, always use white vinegar or pickling vinegar, which respectively possess between five and seven percent acidity. Other vinegars, while desirable in some recipes, may darken or soften some foods. The same goes for pickling salt and white granulated sugar since ordinary table salt and brown sugar may also cause unappealing color changes in pickled fruits and vegetables. However, as you will soon discover from the recipes that follow, other vinegars and sugars enhance the flavor of certain pickled foods. The key thing to remember is to follow the recipe as written and avoid the temptation to substitute an acidic or sweetening ingredient for another.
Be just as fickle when you pickle (or can) when it comes to cookware. Always use non-reactive materials, such as glass, enamel or stainless steel. In particular, avoid using aluminum cookware when using highly acidic ingredients (i.e., vinegar) because of the potential for aluminum to leach from pot to product. Some experts claim that anodized aluminum cookware is safe. It may be, but why take the risk at all?
Perhaps the only thing more gratifying than preserving the culinary gifts that summer has to offer is sharing them with others.
If you plan to give homemade goodies as gifts during the coming holiday season, now is the time to plan. While you stir a little love and holiday magic into each recipe batch, don't forget the embellishments that really make such gifts memorable—decorative preserving jars, rustic handwritten labels and personalized gift tags tied on with a bit of homespun ribbon.
We can all appreciate the sweetness of plain peach jam or the tantalizing tartness of strawberry jelly laced with balsamic and basil. Preserving the fresh flavors of your favorite summer fruits and herbs with a bit of zing is also worthy of praise. In fact, spicing up simple preserves is sure to get your creative juices flowing, not to mention make your palate sing.
Follow recipe directions carefully. Canning pots often come with the related necessary equipment (i.e., lifting tongs) and nearly always provide a basic canning guide. It’s also a good idea to invest in a reference book on home canning to ensure safety protocols are met, especially if you’re new to canning or live in a higher altitude.
