Allow me to tell you, home canning requires a whole lot of work. However, the benefits that come with it make all of the work well worth the effort. For mepersonally, I love to experiment with unusual recipes. When I started canning it wasn’t entirely for the conventional jams and jellies you can find just about everywhere. As soon as I found recipes which comprised sexy and spicy elements I figured I’d found the perfect market to work with. I wasn’t disappointed.
But before I began to do any home canning I needed to determine what canning method to use. In any case, the recipes I chose weren’t the sort that required a pressure canner.
Water Bath Canning In Short
In a word, for me personally, canning with a boiling water bath is simple. Even if I did not have a genuine canner I really could use a large stock pot with a rack at the floor to put jars. The science involved is all about boiling water and the amount of time that the water is boiling.
Additionally, acidic foods, which I conserve, are secure to process in a tub of boiling water. Including fruit, pickles, sugar maintains and tomato-based salsas since the acid content of those items – and the warmth created by the boiling water bath – preserves the contents .
I have my canner full of boiling water to sterilize my jars. In another pot I’ve the jam, jelly or salsa cooking. In still another pot of boiling water that I have the sealing lids. I eliminate a sterilized jar out of the pot, fill it with hot contents leaving some head area, and then place a sterilized sealer lid on top. I add a twist top (just finger tight). Once time is reached (time varies with recipes and altitude ) I removed the jar and place it on a countertop to cool.
Pressure Canning In Short
Quite honestly, I can not bring myself to use a pressure canner. I’m sure I am not the only man with a childhood canning story that begins with the sentence,”One day when my mother was having a pressure cooker…” and recounts an episode where there was an explosion of some sort. The thing to notice here is that’s my expertise.
Canning under stress is the only way to conserve many things – usually non-acidic foods. The cause of this is that the heat produced by the steam in the pressure canner will be a lot higher in temperature than boiling water which safely processes these foods. Normally vegetables canned in water or a salt water mix and animal products (fish, as an instance ) should be pressure canned.
When canning is done properly, there’s nothing to be concerned about. When it isn’t lots of bad things can happen. So far as I am concerned, these batches are failures. The more serious effects from improper canning would be the possibility of bacteria growth, especially botulism.
Boiling water kills botulism germs but spores can bear that warmth. There are two ways to get rid of them in canning.
The Only Sound I Wish to Hear
I find it very satisfying to finish a mini batch or a number of batches of merchandise available and am careful to follow the instructions carefully with each recipe. The only variations I’ll make would be to maybe change one ingredient to another similar one. I never change anything associated with processing as no two recipes that I use are the same.
I buy the vast majority of my produce ingredients fresh and utilize many which are locally-grown in the area where we live. In a way it allows me to observe the terrific growers and the plants they produce for us. Additionally, it is become a rewarding hobby for me. I really like the sound of freshly processed jars of merchandise popping in my kitchen telling me they’ve properly sealed.