As we, as a culture, explore issues of food safety, sustainability and local food sourcing, canning can be a great way to provide for your family, make meaningful gifts, and start new traditions.  Canning, for me, was the natural progression of a bountiful garden, after my first try I was hooked! 

Like anything done in the kitchen, canning combines art, science and taste.  The art of canning survives to this day and though there are freezer pickle recipes, and instant brining packets available on the market, they pale in comparison to the taste of time honored recipes and procedures.  Science plays a big role as well.  The process of canning has been refined into strict guidelines to keep us safe from food contamination.  The final element, taste, is where the creativity involved in making a recipe your own can really be challenging.  My friend and I have a salsa recipe that has been evolving for the past ten years!  Our personal taste dictates our choice in the effort, is it relish, pickles, salsa, or chutney that you crave to bring back the taste of the sleeping garden.

Canning is a labor of love with immense personal satisfaction that begins with the proper equipment, a proven recipe and the willingness to try.  When I first began canning in the mid ‘80’s, I followed guidelines in Joy of Cooking and information provided by the County Extension Service.  The most time consuming part is assembling equipment, jars, produce and spices, once the process begins you don’t want to have to run out for things, organization is key.  Only the best produce, scrubbed clean and dried should be used for canning, hopefully within 48 hours of picking. I also find that having more than is called for on hand a good idea.  Measuring produce before chopping or processing can be very deceptive.  Even after all these years I find it hard to match the amounts called for and the recipe yields of finished jars.  So I have extra jars on hand as well.

Canning equipment needs to be glass; enamel or stainless steel and sparkling clean to start.  Dishwashers can be handy to clean jars, as all should be washed before sterilizing.

I find wide mouth jars easier to fill,  ‘must haves’ include a canning pot, with removable insert, for boiling water bath processing, and a jar grasping tool which enhances safety. Food processors can be labor saving, and create uniform pieces which is important.  However, be careful not to over-process.  Texture and shape is important in some recipes, when I make piccalilli I like long thin pieces, which can only be done by hand.

When looking for recipes, terms like short brine (1 to 24 hours), boiling water bath (the process by which jars are sealed), pickling salt (additive free), 5% acetic acid vinegar (most prepared apple cider and distilled white vinegar) should be understood and followed.  Guidelines for filling jars, washing, sterilizing, maintaining proper head space (1/4” – ½” between liquid and lid), and creating a sterile field for working space are also important.

Some recipes can be done in a short time, requiring the packing of hot, sterile jars with raw produce then pouring a prepared, hot brining solution to the proper level in the jar before processing.  Other recipes require salting down the produce overnight, then simmering in the brining solution for up to an hour before packing into jars.  I always wipe the top of the jar with a clean damp cloth or paper towel before putting on the sterilized top so that the sealing surface is clean.  The screw band is then put on and just tightened enough to hold the lid in place.  Then, keeping the jar level, it is put into the canning pot insert.   When full with jars the insert is submerged in the boiling water for 15 minutes. 

After processing the jars are taken out- again keeping as level as possible, and I set them gently on a doubled towel on the countertop.  I blot away any water sitting on the top of the jar and leave them to cool.  It is important not to bump the jars, as they may break easily when hot, they should also not be set in a drafty spot, as quick temperature changes may cause cracking.  With proper care jars will last a lifetime, bands and lids should be replaced each batch.  As the jars cool you may here popping sounds, this is normal as the metal lids seal. 

When totally cool, inspect each jar, hand tighten the bands, and gently tap the center of each lid.  You should hear a dull thud.  If it sounds hollow or is raised in the center, it didn’t seal.  Unsealed jars can be put into the refrigerator and eaten right away.  Store any sealed jars in a cool, dark place after labeling and dating.  Most recipes benefit from resting for 4-6 weeks before serving. 

I hope you’ll try canning and start a secret recipe of your own.  It’s fun to do with a friend or two and split the results.  After a few times of practice you can fill your pantry in a week end or two, I usually have two or three recipes going at once, timing them out so that as one batch simmers another is being processed, while the third is salting down.  The rows of jars still hold mystery for me that my taste buds love to explore!