Canning & Preserving For Dummies - Amelia Jeanroy

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grandmother used one of the following methods doesn’t make it safe to use today. If you see instructions that require you to use any of the following methods, do yourself a favor and pass by that recipe.

       Oven method: In this method, filled jars are placed in a hot oven. The method is unsafe because your food’s internal temperature most likely won’t become hot enough to destroy microorganisms and other bacteria that cause spoilage. There’s just no guarantee that the food in the jars will reach the temperature you set your oven at. There’s also a chance that your jars may explode from the sudden temperature change when your oven door is opened.

       Dry canning: In this method, products such as flour and beans are placed in traditional canning jars and the jars are heated at a low temperature. The lids are applied either before heating or after the jars are removed from the oven. Heating dry goods in this manner is unsafe for two reasons. First, heating dry foods releases any moisture that is naturally still in the food. This moisture can develop mold, and other pathogens that are dangerous to ingest. Second, higher-fat foods such as nuts and grains will deteriorate more quickly after being subjected to heat. This deterioration causes the food to become rancid.

       Open-kettle method: In this method, food is cooked in an open pot and transferred to sterilized jars. The two-piece caps are quickly added in hopes of sealing the jars as the food cools. This process produces a low vacuum seal that may be broken as gas from spoiling food builds up in the jar. This occurs because your food isn’t heated to destroy microorganisms. There’s also a chance your food may become contaminated when transferring it into the jars.

       Steam method: This method uses a shallow, covered pan with a rack in the bottom. After the filled jars are placed in the pan, steam circulates around the jars. This method is unsafe because the jars aren’t evenly heated and the steam isn’t pressurized to superheat the food and destroy microorganisms. Don’t confuse this method with pressure canning.

       Microwave oven: All microwave ovens heat differently. Because of this, there’s no way to set standards for processing times that achieve a high enough temperature to penetrate the jars and destroy microorganisms that cause food spoilage.

       Dishwasher: Because there’s no way to know the exact temperature of different dishwashers and because temperature fluctuates throughout the cleaning cycle, dishwasher canning is a no-no. You can’t rely on it to produce a safely canned product. You can, however, use a dishwasher to wash your jars and let them sit in the hot dishwasher until you’re ready to fill them.

       Aspirin: Don’t laugh at this, but at one time, aspirin was used as a substitute for heat processing. It does contain a germicidal agent that acts as a preservative, but this agent doesn’t destroy the enzyme that causes deterioration in food and food spoilage.

       Wax or paraffin seal: Using wax or paraffin was once thought of as a safe way to seal canned goods. It has been proven to be unreliable, and dangerous botulism spores can still develop.

      About freezing food

      Freezing foods is the art of preparing and packaging foods at their peak of freshness and plopping them into the freezer to preserve all that seasonal goodness. Freezing is a great way to preserve foods that can’t withstand the high temperatures and long cooking times of conventional canning methods.

      The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible, and that you keep it at a proper frozen temperature (0 degrees).

      

The quality won’t get better just because you throw it in the freezer. Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Damage occurs when your food comes in contact with the dry air of a freezer. Although freezer-damaged food won’t hurt you, this does make the food taste bad. Here are three things to help you avoid freezer burn.

       Reduce exposure to air: Wrap food tightly.

       Avoid fluctuating temperatures. Keep the freezer closed as much as possible. Know what you want to remove before opening the door.

       Don’t overfill your freezer. An overly full freezer reduces air circulation and speeds up freezer damage.

      For information and instructions on freezing a variety of foods, go to Part 4.

      About dehydrating food

      Dehydrating is the oldest method known for preserving food. When you dehydrate or dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.

      An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food. Today’s units include a thermostat and fan to help regulate temperatures much better. You can also dry food in your oven or by using the heat of the sun, but the process will take longer and produce inferior results to food that is dried in a dehydrator. Go to Part 5 for dehydrating instructions for fruits, vegetables, and herbs.

      Canning and preserving methods are simple and safe, and they produce food that’s nutritious, delicious, and just plain satisfying to your taste buds. Becoming a successful food preserver takes time, effort, and knowledge of the rules. Follow these tips for achieving success as a home canner and preserver:

       Start with the freshest, best products available. Preserving doesn’t improve food quality. If you put garbage in, you get garbage out.

       Know the rules and techniques for your canning or preserving method before you start your work. Don’t try to learn a technique after you’ve started your processing.

       Work in short sessions to prevent fatigue and potential mistakes. Process no more than two items in one day, and work with only one canning method at a time.

       Stay up to date on new or revised guidelines for your preserving method. This book is a great start. You can also go to websites like www.freshpreserving.com, created by the makers of Ball canning supplies. Here you can find tips and directions for canning just about anything.

       Use the correct processing method and processing time to destroy microorganisms. The recipe will tell you what method to use, but it helps if you understand the difference between high- and low-acid foods and how the canning methods for each differ. Go to Chapter 3 for details.

       Know the elevation you’re working at. Adjust your processing time or pressure when you’re at an altitude over 1,000 feet above sea level. For accurate information on how to adjust for your altitude, refer to Chapter 4 for water-bath canning conversions and Chapter 9 for pressure canning conversions.

       Put together a plan before you start your preserving session. Read your recipe (more than once). Have the proper equipment and correct ingredients on hand to prevent last-minute shortages and inconvenient breaks (make a list of what you need and check off items as you gather them).

       Test your equipment. If you’re using a pressure canner or an electric dehydrator, test out the equipment to ensure everything’s working properly. And always check the seals on your jars.

       Do a trial run. Before canning for the first time (or

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