The health conscious and those with food allergies or special dietary restrictions can reap additional benefits from home preserving because they can control or eliminate the sugar, food coloring, flavorings and other additives found in prepared foods.
Home preserving and canning is not difficult. There are guidelines to adhere to, recipes to try and processes to follow to ensure a safe finished food supply. Guidelines have been developed for your protection, and strict adherence to processing times and methods is key to safe food preservation. The effort is well worth it given the satisfaction preserving brings and the enjoyment and nourishment it affords your loved ones.
You can preserve foods at home safely even on a tight budget with basic equipment, a few ingredients, fresh foods and of course, time. It should be expected that occasionally, production costs can outweigh the finished product. An example would be to find that after canning a few high cost store-bought peaches, you've only produced 4 quarts of canned fruit. But the taste of those peaches would be superb. The following helpful tips will lead to successful food preservation.
Start With Quality Foods
- All foods being processed should be at their peak of quality, such as fruit that is ripe but still firm, young tender vegetables and red ripened tomatoes.
- Fruits that are bruised, discolored or over ripe and not fit to eat should also be considered not fit to process.
- Ripe fruit that is soft may be suitable for jams and jellies but blemishes can severely affect the taste of the finished product and food deterioration can spoil the whole batch.
- Under-ripened fruit will not ripen as it is processed and taste will be affected.
- There should be limited delays from harvest to processing and refrigerate until you're ready to process.
- Wash all foods thoroughly.
- Follow the correct preserving method for the type of food to prevent it from deteriorating or spoiling after processing.
- Strictly adhere to processing times to reduce the risk of bacteria or food spoilage.
- Make time adjustments for altitude changes.
- Start out with tried and true recipes. You can always develop your own later as you acquire processing skills and understand the guidelines to home preserving.
- Certain ingredients and amounts are crucial for good results - use the measurements given and recommendations.
- Use appropriate canning jars or tins and lids for home canning. You may have an abundance of jars from store-bought products, but these are not tempered and may be unable to withstand the pressure and heat of a canning process, nor will they provide a good seal of food contents.
- Always follow manufacturer recommendations and instructions when using canning or processing equipment and supplies.
- Use adequately sized jars for canning, and appropriate containers and bags for freezing.
- Top Canning & Preserving Products
Avoid trying to rush through a process or shortening canning time. Allow sufficient time for the task and stay focused. Read through each processing method you intend to use, review recipes and prepare your supplies and equipment, even before you start preparing the food. Small processing batches are often more successful than mass production.
Quality Control - Inspect the Finished Product
Just as important as ensuring the proper processes are used in food preservation, is inspecting the final result for any signs of deterioration and spoilage. It is extremely important to check canning jars to ensure a vacuum seal has been achieved. If there is not evidence of a seal, you can re-process or refrigerate for consumption within a couple of days.
Proper Storage for Longer Shelf Life
All that work could be a waste of time and food if you do not store your processed foods properly. Canning should be stored in a cool, dry and dark place. By cool, I mean in an area where temperatures are below 70 degrees F and not in direct sunlight.
When your canning process is completed, you should check the jars and tins to ensure a proper seal is evident and there are no visible signs of processing problems before storing.
When preparing foods for the freezer, ensure that you have enough freezer capacity to accommodate your batch. Chest freezer space is recommended for longer freezing, as foods stored in a refrigerator freezer can quickly become freezer burnt.
