food
SAVING
SUMMER RECIPES
getting
started
1. W H A T EQ U IPM EN T DO I N E E D ?
A boiling-water canner—basically a big pot
with a lid and a rack in the bottom—-is used
for high-acid foods, which naturally resist
bacteria growth. All recipes in this story
can be canned using a boiling-water
canner. Pressure canners heat food hotter
than boiling-water canners and are used
for low-acid foods and recipes that are
prone to food safety issues (see page 180).
2. W H A T JA R S SH O U LD I U SE?
Use
jars made specifically for canning. Don’t
use glass jars from purchased food, even if
they look like canning jars. Don’t use jars
that look different from canning jars
currently on the market. Avoid jars with
chipped edges, as that can affect the seal.
Use the size jar specified in the recipe,
because it takes longer to achieve the
critical internal temperature in larger jars.
Use the
two-piece lids manufactured for canning.
Reuse rings, but do not recycle lids, which
have a sticky compound that seals the jar
but is lost after use. Don’t screw lids on too
tightly or they won’t create a vacuum seal
properly. Heat lids in hot but not boiling
water or the compound won’t seal.
4 . CA N I USE A N Y R ECIPE?
Modern
canning recipes are safer than those from
just 20 years ago. Jellies, for example, are
no longer sealed with wax but in vacuum-
sealed jars. Foods may be processed
longer or hotter. Always use tested
recipes from reliable, current sources—
and follow the recipes exactly. Don’t alter
ingredients. Alterations can change acidity
and compromise food safety.
5. HOW DO I KEEP IT SAFE
Keep
everything scrupulously clean. Wash and
sterilize jars. Pack hot food into hot jars one
at a time, and take care to wipe the rims of
the jars so nothing interferes with the seal.
Discard any jars that become unsealed or
have an off odor.
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HOW -TO: BOILING-WATER CANNING
ALL YOU NEED TO CAN THESE RECIPES IS A
LARGE POT OF WATER—AND FOUR BASIC STEPS.
STEP 1
STERILIZE
Before filling , jars need to be
sterilized. Using tongs or a jar lifter, submerge them in a
large pot of barely simmering water. Cover and let simmer
for 10 minutes. Remove and load with food while still hot.
Place lids in the hot water (not boiling) for a few minutes to
soften the sealing compound and sterilize.
STEP 2
FILL
Pack the jar as tightly as you can. Top
with any hot liquid as specified in the recipe. Insert a
thin, flexible nonmetallic spatula down along the sides of
jar to remove air bubbles. Measure headspace (space
from top of food to jar rim) and add more if needed, as
called for in the recipe.
STEP 3
PROCESS
Wipe jar rims to remove any
residue; top with hot lids and bands (do not screw on
too tightly). Place jars in a large pot of boiling water on a
rack. Make sure they are covered by an inch of water and
are up an inch or so from the bottom of the pot so water
can circulate around. Process (boil) as directed in each
recipe, keeping water at a low rolling boil.
STEP 4
COOL
Remove jars and cool on a wire
rack or on a towel for 12 to 24 hours. After that time, test
the seal by firmly pressing your finger on center of lid. It
should not give. If it makes a popping sound, it is not
properly sealed—store in the refrigerator and eat the
food within a few days. Otherwise, store sealed jars in a
cool, dry place for up to one year.
174
JULY
2010
BETTER HOMES AND GARDENS
