{AMISH COMMUNITY NEWS} Vol. 3 No. 11
September 14, 2011
Canning Tips from Your Neighbors Home canning is on the rise across the nation, with industry data claiming a 35 percent increase in home canning supplies over the past three years. Many home canners say they are canning the produce from their own gardens to help save money on food costs, to have more control over the source of their food and to preserve the fresh tastes of the foods they can. Since it is probable that at least some of those canning are new to the process, here are a few tips gathered from your Amish neighbors to help you be successful.
Food preparation tips
Do not thicken with starches or flour, or add rice, barley or pasta to canned products – With the exception of Clear-Jel, things that thicken will absorb liquid during processing and slow the way in which the food heats. Under-processing (and unsafe food) could result. Add acid (lemon juice, vinegar or citric acid) to tomato products when directed in the recipe. Modern tomato varieties are lower in acid content than the older varieties and must have acid added. Lemon juice will add a sharp taste to canned tomatoes; citric acid will change the flavor less and vinegar is part of many recipes anyway. If necessary, you can always balance the tart taste by adding sugar. Don’t add more seasonings or spices than the recipe calls for – these items are often high in bacteria and excess spices can make a canned item unsafe. Avoid adding butter and fats to the foods you are canning. Butters and fats do not store well, they may also slow the rate of heat transfer, and result in an unsafe food. To prevent darkening of peeled or cut fruits (such as peaches, apples, nectarines) – you may use a commercial ascorbic acid mixture like “Fruit-Fresh”, or you can put the cut fruit in a solution of 1 teaspoon ascorbic acid (vitamin C, available in a powdered form from the drug store) and 1 gallon water (drain before canning).
Canning tips
Jars can be reused, but they should be checked for cracks and chips. Jars should be clean and hot. The flat lids can be used only once, (the screw bands can be reused as long as they are in good condition.). Check jars for seals within 24 hours of canning. Once the lid is on the jar, tighten the screw cap only until resistance is felt. Overtightening may cause seal failure. When all the jars are filled and are ready for processing, lower the jars into the boiling water canner making sure the jars are completely submerged with at least 1 inch of water over the top. Place the lid on the canner and bring back to a boil. When the water returns to a boil, start counting the processing time according to the recipe. When the processing time is up, remove the jars from the water and place on a dishtowel to cool for 24 hours. While cooling, you’ll hear the pop of the lids being pulled down. That sound is the sound of a good seal. If the sealing cap isn’t pulled down, the jar needs to be reprocessed within 24 hours. If a second processing doesn’t give you a good seal, refrigerate and use first.
Our next issue of Plain Country is Oct. 5. Submission deadline is Monday, Sep. 19. Advertising deadline is Sep. 26. Please send the information to share to Plain Country, P.O. Box 626, Middlefield, OH 44062, or call 440-632-0782 or fax to 440-834-8933.