Canning & Preserving For Dummies - Amelia Jeanroy

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stick together, dip them into a bowl of cold water to release the suction. Reheat them in the hot water for a few seconds before using them. Also offset the lids as you place them in the water. This keeps them fanned out and easier to pick up singly.

Schematic illustration of a lid wand.

      FIGURE 2-12: A lid wand.

      Thin plastic spatula

Schematic illustration of a thin plastic spatula for releasing air bubbles.

      FIGURE 2-13: A thin plastic spatula for releasing air bubbles.

      

Buy a package of chopsticks for an inexpensive alternative.

      

Don’t use a metal item or a larger object for this job because it may damage your food and crack or break your hot jar.

      Wide-mouth canning funnel

Schematic illustration of a wide-mouth canning funnel.

      Jelly bag or strainer

      A jelly bag is made for extracting juice from cooked fruit for making jelly. These bags aren’t expensive, but if you’d rather not purchase one, make your own using a metal strainer lined with cheesecloth. Use a strainer that hangs on the edge of your pot or mixing bowl and doesn’t touch the liquid. Head to Chapter 6 for instructions on making jelly.

      Stoneware crocks

      Stoneware crocks are available in sizes from 1 gallon to 5 gallons, usually without lids. They’re nonreactive and are used for making pickles and olives. Make sure you use only crocks that are glazed on the interior and certified free of lead and cadmium, a form of zinc ore used in pigments or dyes.

      

Be wary of using secondhand stoneware crocks. These crocks were often made with leaded glaze that will leach into your foodstuff. Because you do not often know the history of used items, this is an item that is best purchased new and not secondhand.

      Some of the items required for this simple form of food preservation are already in your kitchen. For a more detailed list, check out Chapter 13.

       A freezer (shocker, right?): Usually, the freezer attached to your refrigerator is large enough for freezing food. But if you’re serious about freezing lots of food, you may want to invest in a separate freezer unit.

       Rigid containers: These can be made of plastic or glass. Use only containers approved for the cold temperatures of a freezer. Plastic containers should be nonporous and thick enough to keep out odors and dry air in the freezer. Glass containers need to be treated to endure the low temperature of a freezer and strong enough to resist cracking under the pressure of expanding food during the freezing process. If you choose one of these containers, look for “freezer safe” on the label.

       Freezer bags: Use bags made for freezing (says so there on the box) in sizes compatible with the amount of your food.

       Freezer paper and wraps: This laminated paper protects your food from freezer burn, which results when air comes in contact with your food while it’s in the freezer. Tape this paper to keep the wrap tightly sealed. Heavy-duty aluminum foil is another great freezer wrap and requires no taping.

      

For extra protection against freezer damage, wrap food items in foil and place them in a freezer bag.

      Dehydrating or drying food is a long, slow process of removing moisture from your food while exposing it to low heat. While nowhere near as glamorous as creating shiny jars of canned food, it’s a super way to preserve a lot of food in a small space. If you’re interested in taking the slow boat to delicious, here are some items you’ll want to have for this process, which is explained in Chapter 16.

       An electric dehydrator: This machine dries your food in an enclosed chamber while it circulates warm air around your food. All that comfy, warm air turns your food into beautifully dehydrated and perfectly preserved bounty.

       A conventional oven: If your oven maintains a low temperature (under 200 degrees Fahrenheit or 93.3 degrees Celsius) and you can stand to be without it for up to 24 hours, use it for drying before making the investment in an electric food dehydrator.

       Oven thermometer: An oven thermometer tells you if your oven temperature is low enough to dry your food without cooking it (see Chapter 16 for detailed instructions for checking your oven’s temperature).

       Trays and racks: These are used for holding your food while it’s drying. They’re included with an electric dehydrator. For oven-drying, use mesh-covered frames or baking sheets. For sun-drying, clean screens are necessary, along with clean cheesecloth to keep hungry bugs off the food as it dries.

      On Your Mark, Get Set, Whoa! The Road to Safe Canning and Preserving

      IN THIS CHAPTER

      

Putting your fears of home-canned food to rest

      

Determining your processing method by your food’s acidity

      

Making the acquaintance of food-spoiling microorganisms and enzymes

      

Recognizing the signs of food spoilage

      The desire and determination to produce a delicious, safe-to-eat product without the risk of food poisoning is one thing longtime canners and people new to canning have in common. The canning and preserving

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