Canning is definitely making a comeback. If you've yet to try it yourself, here are some simple tips to turn your garden (or CSA!) into a DIY pantry of plenty.
Before I started canning myself, I wondered how anyone who did managed all that effort and stress. Wacky contraptions and the potential of poisoning? No, thank you! That is, until I tried it and learned just how simple and safe it is to can at home. Here are some tips for a nervous novice that will get you preserving in no time!
Start Small. Small batch canning means you're only processing a few jars instead of an entire harvest's worth. For urbanites and small-space dwellers, this is perfect for practice and practicality. Most of us don't have a ton of room for putting up preserves. Plus, if you only have a couple of pots of tomatoes, windowsill herbs, or a tiny plot at a community garden, a handful of jars of jam and pickles are what you'll have after enjoying some fresh, anyway.
Follow the leader. Like any DIY project, things go smoother if you do your homework first. Many of us are visual learners, so take a class, watch some videos, or ask someone you know to show you the ropes. There are also many books, blogs, and resources on the subject.
Canning is like gardening. You can't just toss some seeds in the ground and expect a lush garden to grow, and canning is the same way. Safe preserving requires a proper balance of acid, salt, and/or sugar, so stick with proven, published recipes and don't deviate until you know what you're doing.
And some helpful tips from the experts at Ball Canning:
• Lay out all of your tools and prep all produce before you get started.
• If you have a dishwasher, use it to wash and heat the jars all at once.
• Clean as you go! It will help you stay organized and keep your workstation clean.
• Grab a friend! Home canning is even more fun when there's somebody else to join the fun!
(Image: Tara Bellucci)
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"We can pickle that!" Never mind Portlandia, check out http://www.amazon.com/The-Complete-Book-Small-Batch-Preserving/dp/1554072565 Along with http://www.amazon.com/Small-Batch-Baking-When-Just-Enough/dp/0761130357 these are really handy for singles who want the full-on home made food experience without having to eat the same stuff over and over, followed by leftover "same stuff".
The University Extension service in many states will have great resources, including classes, publications, recipes and safety tips, on home food preserving! There are national Extension resources available, too: http://www.extension.org/category/food_preservation
Thanks a million for this! I hope in the future that those of us with limited income can skip the supermarket altogether: home grow veggies, harvest, preserve for the winter, store in root cellars. Barter and go to farmer's market for the rest. Take that, Exxon and Walmart.
I wasn't aware Exxon was in the food business. :-?
I'm thinking of trying to make my own pickled cucumbers this year (Bread and butter most likely) Next year the wife and I are going to tackle actually growing some vegetables.
@Battra92 plastic bottles are a petroleum product.
Patricia Wells has some wonderful and easy recipes for small batch canning. Her pickled peppers recipe is super easy and pretty awesome. Although, I'd like to think my peppers had something to do with that!
Emmi, well said. I agree and hope millions of others do too for the sake of our earth and ourselves.
I've gotten into canning over the last few years. I highly recommend the Ball Blue Book of Home Canning as the best place to start for the basics. It has all the information you need to do small batch canning safely. Once you've learned the techniques, it's easy to find other recipes elsewhere.
I like canning tomatoes but the citric acid or lemon juice can be intense, is there something I can add in the canning process to balance this?
Most of the hot water bath canning recipes I see have more sugar than I ever would normally feed my family. And I don't do enough canning to really justify purchasing yet another appliance that would need to be stored. Does anybody know if there are resources for renting pressure canners?
Thanks @Patmac home growing and composting has made a great difference in our personal lives also!
jenmakesthings, If you have just as much freezer space as you do cabinet/shelf space, you can do as I do and just freeze your tomato sauce (sans added acid) in wide-mouth jars. I stick to hot water bath canning for pickles and other preserves that I want to give away or tuck away.
I've never seen a dishwasher which gets jars clean enough for canning. I use a sink with a little chlorine bleach in the soapy water.
LSteffen, many regions have community canning kitchens maintained by your county's Agricultural Extension Service. Call their office and see if one is available. Also, check country estate auctions or estate sales for pressure canners. Do your research in advance, though, to keep from purchasing an obsolete model.
I've seen All American canners--an excellent model--at good prices on eBay. You can store it under the bed, with your surplus jar rings inside, when it's not in use.