![[ Preserving the Harvest - THE JOY OF CANNING ] ~ from Monterey Bay Spice]()
joy of canning
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:
sterilization - All tools that will come into contact with jars and lids must be sterilized, including jars and lids.
temperature - the food must be very hot before being packed into jars'
time in bath - filled jars must be given sufficient time in a hot water bath to create a vacuum seal under the lids.
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.
![[ Preserving the Harvest - TICKLED WHEN PICKLED ] ~ from Monterey Bay Spice]()
tickled when pickled
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?
