These simple instructions for water bath canning fruits and vegetables can help you create year round food storage that will feed your family the down home old fashioned way.
Canning of foods is designed to preserve the useful life of foods. The containers usually consist of a glass jar (various sizes are available), airtight seal and ring. Canning extends the normal shelf life of the foods inside exponentially. Canned foods normally can be set aside for one to five years and in some cases even more than 30 years.
Canning of freshly grown fruits, vegetables, jams, jellies, salsas and sauces has been done decades and it includes people from all over the world. There is something about growing and canning your own sauces, jellies and jams. The taste just cannot be beat and knowing that every ingredient that goes into it is fresh, which is very important these days.
Popular Methods of Canning of fresh Foods
There are two popular methods of canning that are being used these days; water bath and pressure. Many times if there are different ways of doing something, people just choose the way that works best for them. However, when it comes to canning of foods, there are some methods that can only be used with certain types of foods.
One of those circumstances involves high-acid content foods like; fruits, fruit juices, tomatoes, jellies, jams, pickles should only be canned using the water bath canning method. For lower-acid foods including meats, poultry, fish and vegetables the preferred method is pressure canning.
Which ever the method of canning you are using, you still need to prepare the jars in the exact same way. Mason and Ball brand jars are the two preferred jars for canning and you should never use empty mayonnaise jars. The lids consist of two parts; a flat disc with a rubber seal and a ring that tightens the seal down in place.
Water Bath Canning
Water Bath Canning consists of submerging the prepared jars you are wanting to preserve into boiling water. The Water Bath Canner system will completely immerse the jars in 212-degree water for several minutes easily killing any bacteria inside. This method should only be used with high-acid content foods.
Pressure Canning is another method of canning in the jars containing foods to be preserved are subjected to bath in water that is 240-degrees. The higher temperature is required to ensure the bacteria is killed off because the lower -acid foods does not ward it off like high-acid content foods do.
Please LOOK BELOW to read the remaining part of the article.
Click here to read about simple instructions for water bath canning fruits and vegetables: