How to Preserve Food By Canning

Canning and preserving fruits, vegetables, meats and other goodies like jellies and jams is a wonderful way to provide for your family. Once it was the only way to ensure you had good food all winter long. Don’t let today’s convenience of supermarket shopping keep you from learning how to can your own food. The food tastes better, is healthier and you know what is in there.

The only thing you need to remember when learning to can is to follow the rules. Do no take shortcuts. You will jeopardize your family’s health if you do. Freezing  is another option for preserving food as well. Many people can some foods and freeze others.

Hidden Dangers

One of the dangers of not canning food properly is bacteria. These tiny hidden microbes can wreak havoc in improperly prepared food leading to sickness and botulism. That is why low acid foods such as meat and vegetables must be canned at high heat in a pressure canner. Bacteria thrive in low acid environments. But even fruit and jellies can be spoiled if you do not take proper caution and cleanliness steps.

Preparing Food for Preserving - 7 Steps for Success

• Use only fresh unspoiled food. Do not use produce that has brown spots or mold. This can enter the produce and spoil an entire batch.
   
• Wash the food before preserving.
   
• If the recipe calls for peeled vegetables peel them.
   
• Most foods are hot packed. This helps destroy bacteria.
   
• Add acid (such as lemon juice) to low acid tomatoes and some fruits.
   
• Use only proper canning jars and lids.
   
• Process for the adequate amount of time.

Water Bath or Pressure Canning?

What method you use will be determined by the food you are canning. Low acid foods always get canned in a pressure canner. These include meat, poultry, fish ,and vegetables. The pressure canning method of preserving should never be changed for the water bath method when canning low acid foods. Boiling water canners cannot reach temperatures high enough to destroy bacteria.

Boiling Water Bath is good for most tomatoes (add lemon juice to the new low acid varieties), pickled vegetables, relishes, fruits and preserves.

For canning supplies and what you need check out Canning Basics 101 - Canning Supplies

~Belinda Mooney

Belinda Mooney is a freelance writer and mother of 7. She has enjoyed canning and preserving her family's favorite foods for over twenty years. She especially enjoys creating "convenience" foods to can such as green beans and potatoes in ham broth.