By Maryann Birmingham
Preserving food in Mason Jars may sound “old-fashioned” but, it’s as modern and trendy as the newest gourmet creation! When you preserve food at home, you’re creating products that save money and time in the kitchen. Preserving food is simple, just a step beyond following a recipe. In home canning this step is called “heat processing”. It’s done either in a water bath canner or a pressure canner.
During heat processing, the mason jars that have been filled with food and fitted with a two-piece lid are heated (212 degrees F. or to 240 degrees F.) which destroys the microorganisms that could cause food spoilage (which could make you sick). The heat processing, and then the cooling creates an air-tight seal that prevents contamination during storage (no refrigeration needed). Properly processed foods can last up to five years, but it is recommended to consume your cache within a year.
The majority of today’s home canned foods; jams, jellies, pickles, fruits and tomatoes can be prepared and preserved using utensils, pot & pans that you already have in your kitchen. To get started you will need: Canning jars w/two piece lids and a water bath canner (must be large enough to completely immerse the jars and at least 3 inches deeper than the height of the jars to cover them w/water). Water bath canner kits can be purchased at Hardware stores, K-Mart, Wal-Mart or a Kitchen Store. Only use recommended jars w/two-piece lids. Canning utensils, while not essential do make the process easier (and safer). These include: jar lifters, canning funnels, magnetic lid wand, bubbler (doubles as a head space measuring tool) and non-metallic spatulas. Don’t forget pot holders, dish towels, bowls, measuring cups & spoons and an apron.
Why we might not be able to can…Lack of confidence, fear of the pressure canner, never canned before. Today’s equipment is perfectly safe, information and how-to videos are on line or you could take a class here at Cornell Cooperative Extension of Suffolk County (check the web site for schedule of upcoming classes).
Why we should can…You know where your food came from, no additives, cost effective and healthy. Saving summer in a jar is a “good thing” come winter, nothing like the taste of fresh peaches you canned during the summer! It’s a creative outlet that supports your local farmers and can also become a family tradition. So, get out there, give it a try and Happy Canning!
For more information go to: USDA website for Home Food Preservation and/or
National Center for Home Food Preservation
Maryann Birmingham is a Community Nutrition Educator with Cornell Cooperative Extension of Suffolk County’s Family Health and Wellness Program.