The Beginner's Guide to Preserving Food at Home - Janet Chadwick [21]
To store, roll up in waxed paper or plastic wrap, close and twist ends and store in the refrigerator for up to 6 weeks.
Canning
DOES A BUSY PERSON CAN? Some of us do. Canning sounds old-fashioned, laborious, and difficult. In fact, although it is more time-consuming than freezing and more labor-intensive than root cellaring or drying, it is not difficult. Also, nothing beats the convenience of having canned tomatoes ready to turn into an instant sauce, or opening a jar of applesauce or sugar-free peaches as an instant snack for hungry kids. If you are planning to make pickles, jams, or salsas, you will find that canning is necessary for the best finished product. So while you may not need to know how to can to preserve most vegetables, having the technique in your repertoire will give you the most variety in your pantry.
In this book I focus on boiling-water-bath canning, suitable for high-acid fruits and vegetables and pickles. I will also show you two methods of packing jars — raw-pack and hot-pack. If you are interested in pressure canning, the only acceptable method for low-acid vegetables, consult your local Extension Service agent or a preserving book that includes more advanced methods.
CANNING JARS AND LIDS
Use only ½-pint, pint, 1½-pint, and quart jars made especially for canning. Commercial jars, such as the type mayonnaise comes in, are too thin and will not withstand the heat required for processing vegetables. European-made jars cannot be used with our time charts because they are calibrated in metric sizes. Make sure your jars are free from nicks and cracks.
Although you can still find old-fashioned lids at garage sales, the modern two-piece screw band and lid is the type of lid you will most likely work with, and it is the safest. These must be used with threaded jars. The metal lids have a flanged edge with a rubberlike compound on them that seals to the edge of the jar. The lid is held in place with a screw band during processing. After the jars have been sealed, the screw band should be removed. The band can be reused to process other jars, but the lids are not reusable.
two-piece screw band and lid
PREPARING JARS AND LIDS
Wash enough jars for several batches of food all at once. A dishwasher comes in handy for this job. Place the jars upside down on clean towels in a clean area. They will be ready when you have time to can.
If your jars have not been prewashed, wash and rinse them when you are setting up. Check for chips and cracks that might have occurred during washing.
To heat jars and keep them hot for canning, fill a roasting pan with water, set it in the oven at 200°F, and leave the jars in the water until you need them. You can also heat jars by keeping them in the dishwasher on the dry cycle. Jars that will be filled with food and processed for 10 minutes or less, as for jams and jellies and some pickles, must be sterilized beforehand by completely submerging them in a boiling- water bath for a full 10 minutes.
Place jar lids and screw bands in water according to the manufacturer’s directions.
TIPS ON WASHING VEGETABLES
Wash vegetables in plenty of cold water. Use a medium stiff-bristled brush or a plastic or nylon net scrubber that can get into the crevices where the dirt is hardest to remove. A stiff-bristled brush will just skim over these areas. Be especially thorough with root crops since botulism bacteria may be in the soil, and only thorough washing will remove them from the vegetables. Always lift vegetables out of the water rather than letting water drain off; otherwise