By Nikki Phipps
Canning food at home has changed greatly since it was first introduced nearly two centuries ago. Back then, canning and preserving the harvest was as natural as putting on your pants. Today, however, fewer people are choosing to home-can their food, and many more are simply caught up in the myths that are frequently associated with doing so.
One of the most common myths is that canning is difficult, costs too much, and takes too long. Not true, canning is an easy, inexpensive, and a timesaving way to have fresh food anytime you want or need it. There are numerous books and other resources available with step-by-step instructions for canning. There’s nothing difficult about it. As for the cost, you’re only really making a one-time purchase. This is an investment that will actually save you money down the road. The majority of your canning equipment, such as the canner, jars, and rings can be reused repeatedly. You will only need to replace the lids. If you’re really cost conscious, you can scour yard sales and thrift stores for great deals on canning jars. If you’re new to the canning process, it helps to start out canning in small batches and early in the day. It will also help to gather up everything (equipment and other necessary items) you need beforehand. Canning in smaller batches and having all your equipment on hand and ready for use makes the process much easier and lessens the amount of time required to complete your task.
Another common myth connected to canning is that it is too dangerous. Many people worry about the threat of botulism when it comes to canning. This is only a concern when not done properly. All foods contain microorganisms, the major cause of food spoilage. Using heat to destroy these microorganisms using proper canning techniques prevent this spoilage. During the canning process, air is driven out from the jar, creating a vacuum as the jar cools and seals. This process not only kills harmful bacteria, but also keeps microorganisms from entering and contaminating the food. Only highly acidic foods are appropriate for the boiling-water bath method of canning. Those without or with less acidity should be canned with a pressure canner to ensure that all microorganisms are effectively killed. Low-acid foods need temperatures higher than that of boiling water in order to effectively kill bacteria, preventing botulism. Pressure canning exposes these foods to high temperatures, around 240 degrees or more, sterilizing the food, and killing the bacteria. Most all vegetables, meats, seafood, and mixtures like soups and sauces require the pressure-canning method.
Some people are under the presumption that canning is not for everyone, only those out in the country or those with gardens. Wrong again. Anyone anywhere can preserve food. Most cities and towns have farmer’s markets that sell fresh produce to people living in the city as well as for those without gardens of their own. Furthermore, many owners of produce stands will actually be more than willing to accommodate your produce needs if you call ahead to reserve what you want. Whether it’s harvested from the garden or purchased from a produce stand, choose fruits and vegetables that are young and tender for better results. If you don’t garden, keep in mind that locally grown produce has a higher nutrient content than store bought, regardless of whether or not you choose to preserve it. Do not assume that canned food will take up too much room in the home or that no one will ever eat it all. On the contrary, home-canned foods do not use up an abundance of space nor do they require any special kind of storage. Simply stick them on a shelf somewhere in a cool, dry, dark area such as your pantry or basement. As for eating it all, properly canned food usually has a shelf life of up to a year, so chances are you’ll have plenty of time to devour your tasty handiwork. Of course, home-canned food also makes a great gift anytime of the year, especially the holidays. Home canning enables you to preserve the great taste and nutritional value of your backyard garden or locally grown foods. The first step in preserving the harvest is canning the myths associated with it.