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Don’t forget about canning and preserving in 2014

Pressure Canned Veggies

Here in the Southwest, most lovers of fresh food tend to fill their storage-shelves every chance they get. Hopefully, those shelves are mostly filled with fresh--'edible'--foods.

Furthermore, in addition to the technological contraptions that preserve food, there are other techniques to be used. On the other hand, self-preserving and canning food is considered healthier by mature groups of society, compared to store bought--prepared and processed--fruit and produce.

For the most part, individuals and families are enabled to prepare for those cooling months of the year; add to the moments of remembrance; and laugh at your cabinet gross when that favored event strikes to develop a cobbler, or an infamously delicious meal out of nowhere.


With the essence of Spring-time having been literally burnt away, the summertime trend of canning and preserving--for those not so sunny months--is always a great idea; as well as a good reason to stay inside out of the extreme heat of things. Do the tastes of homemade jams and pickled products come to mind?

Hot-Bath Canning

Ideally, there are two main methods of canning and preserving: hot-water bath canning and pressure canning. Hot-water bath canning is typically standard; canners come in a variety of sizes: Large to small--holding up to 7 quarts at a time. Basically, canners are sold with wire racks that hold the jars in designated spaces, while the jars are submerged under the water that is at least 1-inch higher than the top of the jars.

Pressure Canning

The other canning technique entails pressure canning, which is used for low-acid or no-acid foods (i.e. pumpkins and potatoes; as well as poultry, fish, and meats). A pressure cooker--which is designed to cook foods at a higher and longer sustainable temperature than the norm--is used during this kind of process, in order to kill off harmful toxins (microorganisms). Surprisingly, the pressure canning method can store up to 22 quarts of your favorite kind of meat or veggie product.

Factors to Remember: Sterilizing, Procedure, and Proper Storage

Canning and preserving food does sound interesting, fun and intriguing; however, there are intense factors to remember: sterilizing, procedure compliance, and proper storage. Sterilizing work tools and paying attention to the processing procedure directions are always required, in order to ensure that a quality product is what being shelved for the occasion. Lastly, proper storage remains to be a key ingredient to a wonderful recipe experience.

Ultimately, garden dwellers and home-recipe makers have a chance to add to their shelf-food inventory, by investing in canning and preserving for the future. There are a variety of techniques that ensure most healthy ingredients are readily available, as well as adding to the upkeep of a perfect model of edible art. Canning or pressure canning is the ideal method to use and stored foods can be stored on clean shelves; in unused boxes; plastic containers in crates for easy pickins’.

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