By Paloma Cortes – Gleaners Nutrition Education Team
One way to make our food items last longer and save some money at the same time is canning, a heating process that can be easily done at home by using jars.
If you found a great sale or had an abundant harvest season in your garden, you can use the canning method to process fruits or vegetables as is, or converting those into jams, jellies or pickles. You can even can meat, poultry and seafood!
Here are some basics insights about canning.
Step 1. Choose an item to process and pick a recipe, like strawberry jam, from a trusted source like USDA
Step 2. Get your utensils and equipment ready. Some of those items are:
- Canning jars, these come usually with a two-piece lid.
- A large deep pot, enough to submerge the jars with at least 1-2 inches of water above.
- A jar lifter to prevent burns.
- A funnel, so you can pour the food and leave a clean head space in the jar.
- A pressure canner, this is used for low acid foods.
Step 3. Prepare your food according to the recipe you chose.
Step 4. Sterilize your jars by boiling them for about 10 minutes, this will prevent contamination and also they will be warm when filled up.
Step 5. Fill the jars with your prepared food following the proper conditions like headspace or bubble removing.
Step 6. Seal the jars with the lids, tighten them enough to make sure it’s sealed but not overtighten.
Step 7. Submerge the jars and boil accordingly to the recipe recommendations.
Step 8. Remove the jars from water, let them cool and verify the sealing by pressing the center of the lid, it does not have to pop back up. Unsealed jars should be refrigerated and consumed soon. The ones properly sealed can be stored in a dark, cool place.
For a complete guide about canning, please refer to this USDA link where you can find many recipes and useful recommendations when canning.
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