The Beginner's Guide to Preserving Food at Home - Janet Chadwick [61]
What causes an accumulation of black material on the underside of some lids?
Natural compounds in some foods cause deposits to form on the underside of lids. Unless the jar had been sealed and then became unsealed, this deposit is harmless. Do not use a jar of food that has become unsealed.
What causes a milky-colored film on the outside of my jars?
Hard water leaves a mineral deposit on the outside of jars. To prevent this add ½ cup vinegar to each cannerful of water in hard water areas.
Is it safe to can food without salt?
In many cases, yes. Often, salt is used for flavor only and is not necessary for safe processing, as is the case with the recipes in this book.
Is it all right to use preservatives in home canning?
No. Some canning powders or other chemical preservatives may be harmful.
Is processing time the same no matter what kind of stove you use?
As long as water in a boiling-water-bath canner remains boiling throughout the processing time, the processing times are the same.
Is it safe to can foods in the oven?
No. Oven canning is dangerous. Jars may explode. The temperature of the food in jars during oven-processing does not get high enough to ensure destruction of spoilage bacteria in vegetables.
Why do tomatoes sometimes float in the jar?
Tomatoes that are raw-packed have a natural tendency to float. In addition, tomatoes may float if they are overripe, if they are packed too loosely, or if they are overprocessed.
Why is open-kettle canning not recommended for fruits and vegetables?
In open-kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open-kettle canning are not high enough to destroy all the spoilage organisms that may be in the food. Spoilage bacteria may get in when the food is transferred from kettle to jar.
Is it safe to can overripe tomatoes in a boiling-water bath?
Overripe tomatoes may be too low in acid to be safely canned by these methods. To be sure that the acid content is high enough (a pH rating below 4.5), add ¼ teaspoon of powdered citric acid per pint (½ teaspoon per quart), or 1 tablespoon lemon juice per pint (2 tablespoons per quart) before processing.
Why do the canning lids pop off when I can tomato juice that was liquefied in a blender?
Blenders incorporate a great deal of air into the vegetables they liquefy. The juice should be heated to boiling and simmered 5 minutes to exhaust that air before canning. Juice and purées from hand-cranked strainers should be handled the same way.
Why can’t I use my microwave oven for making jam?
You can, but the results aren’t guaranteed. When making microwave jams and jellies, it’s important to use a recipe developed specifically for the microwave. It’s even better to use a recipe developed for your particular microwave. Microwave jams and jellies boil over easily, so be sure to use a very deep bowl for cooking the product. You may not save any time in the process. Most recipes make such small quantities that canning is not necessary, since the resulting pint or half-pint can be stored in the refrigerator. For long-term storage, freezing or boiling-water-bath canning is necessary.
CHAPTER 10
Quick
Harvest Meals
I HAVE TWO PIECES OF ADVICE for making harvest mealtimes easier: Incorporate the vegetables you are processing into your meals, and have plenty of basic foods in the freezer ready to convert into instant meals.
A harvest dinner can be as simple as an attractive platter piled high with fresh vegetables. Serve a spicy peanut dipping sauce on the side and the whole family will be happy. Your just-picked vegetables also make quick and healthful pasta dishes and soups. For nights when you want something heartier, take lasagna or meatballs out of the freezer. While your main dish is warming, prepare