Canning Foods like Canning Tomatoes is Cheap living

Home canning foods almost became extinct. Because of the time invested in the process and the easy availability of canned foods in the grocery store, people began to take the easier route of purchasing their foods. However, times are changing due to the economy. Many people are trying to find cheap living by growing their own gardens or buying locally from growers. My dad used to sell to ladies in town every summer to can. A saying around our house was “if we don’t grow it, we don’t eat it”. This was even in the winter time. Here we are approaching Memorial Day, the beginning of summer and the longing for those fresh ripened vegetables and fruits.

The purpose of the home canning foods process is two-fold. One is to destroy certain enzymes and microorganisms already in the food; two is to prevent bacteria from contaminating it once these agents have been destroyed. The first is accomplished by heat and the second is by air-tight sealing. Two of these, yeasts and molds are easily destroyed by heat. The third type, bacteria, especially in the spore state is strongly resistant to heat. Ordinary boiling temperatures in canning foods will not destroy them unless prolonged for many hours. The high temperature reached in a pressure cooker at 15 pounds of pressure will make short work of them. Fruits, tomatoes and other acid vegetables present no difficulty in this respect, for an ordinary boiling temperature in combination with the acid in the food will destroy bacteria. The non- acid vegetables and meats, however, require special consideration. If bacteria normally present are not destroyed, it will cause spoilage.

Cold pack canning foods is a method when the raw food is packed cold into jars, then processed or cooked in its container. At the end of the processing period the jar is completely sealed immediately. This method is suitable for many fruits and berries.

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Hot pack canning foods has a short cooking period before packing the food into the jars. This method is well adapted to vegetables and meats because precooking shrinks the produce, helping in the packing process and drives out air which may be present. The hot food is immediately packed into the jars and sealed at once. In either case the jars should be sterilized and hot and there should be no delay in the processing.

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People used to use an open kettle method of canning foods. The food was cooked completely and immediately packed into hot sterilized jars and sealed. It is NOT recommended to use because of the chance for contamination during the transfer of the food from kettle to jar.

After the food has been packed by either the cold pack or hot pack method it is then processed by some method depending upon the type of food. A hot water bath processing is recommended for fruits, berries, fruit juices and acid vegetables. After jars are filled, wipe off the tops and seal completely if food has been hot packed. If the food has been cold packed only seal the lids partly.

Use a large deep pot with a close fitting cover. It must be equipped with a perforated or wire mesh rack to keep the jars at least ½ inch off the bottom of the cooker. It the rack is equipped with handles, it will help lower into and removing the jars from the hot water. In canning foods have the water boiling; lower the jars slowly and carefully into the water. Have the water come at least an inch above the tops of the jars. If it boils down add more boiling water. Cover the cooker tightly and begin counting the processing time when the water has once again started to boil. At the end of the processing time, remove the jars carefully from the water without disturbing the lids. After jars have set for several hours, secure the rings on the jars.

NOTE: When handling jars, never grasp them by the lid; the weight of the jar may break the seal; hold the jar by the sides or bottom or use tongs.

A steam pressure cooker is a must for nonacid vegetables and meats. For processing in a steam pressure cooker, place the rack in the bottom of the cooker and add about an inch of water. Place the filled jars on the rack. Do not let the jars touch and do not prepare more jars than the cooker will hold at one time. Adjust the cover and fasten securely. Leave the petcock valve open until a full column of steam has spurted from it for several minutes to insure removal of all air from the pressure cooker.

Close the petcock; begin counting the processing time when the gauge has reached the required pressure for your recipe. Adjust the heat to maintain even pressure. Fluctuation in pressure is likely to cause loss of liquid from the jars. At the end of the processing time, remove the cooker from the heat but DO NOT OPEN THE COOKER. Allow the pressure gauge to return to zero then slowly open the petcock. If steam rushes out suddenly it will draw liquid from the jars. Loosen and remove the cover. Remove the jars carefully from the cooker. If jars were only partly sealed before the processing then seal them tightly.

TIPS for CANNING FOODS:

• Your pressure cooker will have instructions with it. Read all of the instructions thoroughly. Each cooker may vary somewhat.


• Do NOT plan to do anything else when using a pressure cooker. You must be there to adjust any fluctuation in pressure.


• Let your canned foods set undisturbed for a while before tightening the rings to prevent breaking the seal on the lid.


• Never reuse lids.


• Store your food that you have canned without the rings on them because changes in temperature and humidity will cause the seals tom pop.


• Store empty canning jars with the rings on (not lids) to prevent getting chips around the tops; store upside down to keep clean.


• When you finish canning, lightly oil with mineral oil the ring seal of your canner to keep it from getting hard.

These are some basic guidelines to canning foods so you will be able to enjoy this summer harvest. By preserving foods you will have convenience foods all through the winter. Also worth mentioning is the startup cost. Like I have said before, the cheapest way is to check out garage sales and yard sales. Many elderly people will be glad for someone to haul their old canning equipment away. Jars can often be found for a fraction of the new cost. Just check the jars for any cracks and chips around the top.

CANNING TOMATOES

• Set out all equipment and utensils needed.


• Check jars for any nicks and cracks; use new lids; fill water bath canner ½ full with hot water and put canner on to heat.


• Wash and rinse jars and caps; leave jars in hot water until ready to use.


• Use fresh firm, red ripe tomatoes; decayed spots and cracked one are unfit for canning.


• Put tomatoes in a wire basket and dip in boiling water ½ minute to loosen skins; dip into cold water.


• Cut out cores, remove skins and trim any green spots; leave whole or quarter.


• Pack tomatoes into hot jars; press tomatoes until spaces fill in with juice; leave ½ inch at top.


• Add 1 teaspoon of salt per quart; run table knife between tomatoes and jar to release air bubbles.


• Wipe top and threads of jar with a clean damp cloth; put lid on; screw band down evenly and tight.


• As each jar is filled stand it on the rack in the canner of hot (not boiling) water; water should cover jars one inch.


• When canner is filled, cover and bring water to a boil. At a gentle steady boil, process pints for 35 minutes and quarts for 45 minutes. (This is for altitude sea level to 1000 feet above)


• Remove jars from canner; cool for 12 hours. Remove bands. Test for seal by pressing center of lid. If dome is down or stays down when pressed, the jar is sealed.

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