Overview
Notes on canning - http://en.wikipedia.org/wiki/Canning

Why can?

Good reasons
  • False sense of security with abundant food supplies
  • Lost common sense common for generations past
  • Health and diet control with organic foods
  • Food shortages (48 hours off food on grocery shelves)
  • Relaxed - Food security
  • Saving money
  • Getting together with the family

Equipment


Canning jars
An interesting history, John Mason 1858 designed the first jar
Come in variou sizes, half gallon jar, quart jar, pint jar or even half pint size which can be decorative
Canning jars for home canning best to use the quart or pint jar with bands and lids
Also come in wide mouth or regular mouth style
Jars become an investment they can be reused
What needs to be purchased is bands or lids

Canners
Hot water bath canner, make sure that it has a rack to keep jars of the bottom of the canner to prevent heat shock of the jars. Note the water must cover the jar and the lid by about 1.5 inches

  • Also regular blanchers/ pots can be used however always make sure you put in a rack to allow water to flow under the jars
  • The best way to can is the pressure can method, with rack on rack jars can be stored on top of each other with the larger canners, once the temperature rise then steam will cook the food
  • Tip store newspapers in the canner to remove odours

Canning Tomatoes


Good - Red firm to the touch
Wait - Colour not as red and hard to touch
Bad - Soft mushy, mould, juice leaking

Example 20 pounds 2.5 - 3 per quart jar, 7 quarts to be canned
Bands ready and prepare and lids kept in water no hotter thatn 180 degrees
Pealing tomatoes, put into strainer then dip in hot water for 30 seconds, check to see if the skin is breaking
After tomatoes have cooled for about a minute easy to peel and core looking for bad spots
Quarter the tomatoes then put into jar with a funnel to keep the jar clean (Put jars in a tray)
Pack the tomatoes down tightly so that eventuall the tomatoes are covered in their own juice
Give half inched of head space at top
Ensure air bbules are gone using rubber spactular around the edges, press tomatoes down into the jar
Check the top of the jar for nicks and cracks and debris run a damp dish cloth then run finger over the top
In pan make sure that the lids have not gone over 180 degree (Requires a thermometer)
One last check to make clean of debris
Put one teapsoon of salt and two tea spoons to bring the accidity of hybrid tomatoes up
Put the lids on and tighten the screw band, finger tight
Now ready to process the tomatoes
Take the jars and put into the hot water bath canner into lukewarm water.
Jars are cold and would therefore break if put into hot water
Use a jar leftere to put the canns into canner
Make sure the jars are not touching each other to prevent jiggling and possible cracking
Once warter covers jars by about 1.5-2incher inches you can put the lid on the canner and turn up the heat
The timing for the process must not begin until the water boils.

Canning Timings

High acid foods - All times are a minimum
Vegetable
Pint (min)
Quart (min)
Peppers
30
40
Rhubarb
10
10
Sauerkraut
25
30
Fruit


Apples
15
20
Apricots
20
25
Strawberries
15
15
Other berries
10
15
Cherries
10
15
Fruit juice
5
5
Grapes
15
20
Gooseberries
20
25
Peaches
20
25
Pear
20
25
Pineapples
30
30
Plums & Prunes
20
25
Tomatoes
35
45
Tomato Juice
10
10
Tomato paste
50
60