Canning foods has fallen into the junk drawer of times past with the invent of plastic baggies, freezers, and Tupperware. Most of us don't think twice, strolling down the freezer isle and piling in bags of frozen berries, vegetable medleys, and snacks to savor at our leisure, or tossing cans of beans, soup, and vegetables into the cart to get creative in the kitchen later. Using foods that are already processed really isn't “cooking” or all that creative...... but, yes it does save time. Canning preserves, jams, jellies, garden veggies, and fruits is one of the best ways of keeping your food. If you have a large garden or receive an abundance of produce from a neighbor or CSA, it is a smart option that avoids the need for refrigeration or unneccessary waste. Canning, pickling, preserving, and salting are not just traditions of a bygone era – these methods for keeping food are ingenious, useful ways of avoiding freezer burn, spoilage during power outages, putting food on the table free of preservatives, additives, and chemicals, and gifting friends and family with something handmade.

The concept of canning is simple: germs out, food in. You achieve this with heat, boiling water or steam, a vacuum seal, glass Mason jars, and some basic equipment. The Joy of Cooking: All About Canning & Preserving by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker is an excellent resource, full of photographs and includes lots of interesting recipes  There are two methods of canning: boiling water or steam pressure. Foods higher in acidity like fruits, pickles, preserves, and jellies can be canned with boiling water. More alkaline foods like vegetables and tomatoes need to be canned with steam pressure, which reaches a higher temperature, killing the dangerous microorganisms, which lead to spoilage or botulism.

You will need to buy a case of Mason jars which include special two part lids. The actual lid has a wax seal around the edge that will form the all important vacuum once cooled and the metal ring keeps it in place. You can reuse the rings but, the lids themselves can only be used one time. Next, you will need a jar lifter to lift hot jars from the boiling water or steam pressure canner. A jar rack will be placed inside the pot to keep the glass jars from rattling around and hitting each other and then another rack or wooden board should be designated for after the jars have been removed and are cooling. A boiling water canner or a large stock pot needs to be at least 3 inches taller than the glass jars you are using and have a firm, heavy lid which won't come off easily. For veggies, you will need a steam pressure canner made after 1970 and bearing the Underwriter's Laboratory (UL) seal of approval. Have a permanent marker to label the lids with the date, contents, and batch number (if you are making several batches of the same recipe). You will also need measuring cups, a cutting board, a paring knife, chef's knife, peeler, colander, a sturdy saucepan and mixing bowls for the preparation of your recipes, fruits, and vegetables.

Wash all equipment and new jars with hot soapy water and soak lids in a bowl of boiling water to soften the seals. Place empty jars in boiling water to sterilize. There are two methods of packing food into jars, cold/raw pack or hot pack. You can pack raw or partially cooked foods into jars and cover with boiling liquid or simmer food first and then pack. Hot pack eliminates the discoloration of fruits and vegetables and you can actually pack more food into the jar. However, whatever method you choose, pack the jars moderately to ensure a successful vacuum seal. If there is too much food, there will not be enough space for the air to escape later and create the vacuum seal as it cools down. In any case, you will be filling hot, sterilized glass jars with hot foods and liquids and then lowering the jars into boiling water. If using the boiling water method, have an extra pot of hot water on hand to ensure that the sealed jars are covered with an inch of water. If using the steam pressure method, be sure to account for additional time required if living at altitudes over 1,000 feet above sea level. The individual recipes (type of food, density of food, acidity, alkalinity) will dictate the amount of time required to process each batch.

Once the time is up – remove the jars immediately with your jar lifter. Allowing the jars to sit in hot water will encourage spoilage. Place the jars at least an inch apart and let them sit undisturbed, at room temperature for 12-24 hours. You should hear popping sounds once the lids begin to invert and create the vacuum seal. Once cooled, you should not be able to move the lid easily with your finger. Feel the center for the depression, which tells you there is no air inside the jar. Be sure to keep the lid rings on and store in a cool, dark place.

If the lid is not depressed, you can either; reprocess with a new lid, freeze, or eat immediately. If in the future, you notice that the lid is bulging, the food is bubbling or streaming down the side of the jar, molding, or unnaturally discolored – you must detoxify the entire jar with its contents before discarding to avoid any accidental poisoning of a child or animal. Lay the jar on its side in your stock pot or canner and boil before wrapping in a heavy garbage bag. Use five parts water and one part bleach to disinfect everything that came in contact with the spoiled jar and discard all sponges used in cleaning the pot and counters once finished. Wash hands and clothes repeatedly. All jars should make a 'whooshing' sound when opened and if you have any doubts, throw it out. Slight discoloration in the top layer of fruit, if there is too much space between the fruit and the lid is natural. Be sure to read your recipes for the appropriate about of headspace and measure, measure, measure everything! Canning is an exact science. Following your recipes to the letter will ensure your efforts are tasty and most of all, safe. And when it comes to canning, make sure everything is clean and disinfected at all times. Remember to wash your hands often and keep children and pets out of the kitchen.

The recipes for canning are endless and are truly a joy to explore. Applesauce, cranberry sauce, fruit juices, jam, jellies, chutneys, and vegetables to keep for future soups and sauces are ideally kept by canning your own. You will find canning, preserving, and pickling recipes in books and online. This is a wonderful way to prepare and store fresh fruits and vegetables from your garden and gift your friends and family with a token of love that they are sure to enjoy. If you don't have a garden, propose a trade with a friend or neighbor that does, raw fruits and vegetables in exchanged for finished jellies, pickles, or chutneys.