 |
|
|
|
Canning & Freezing Helpful Tools for Canning As with any new culinary venture, the right tools are essential for a tasty outcome. Before you start jamming, canning, and all out preserving, take a moment to take stock of the tools necessary for success. Most of the equipment listed here can be found in the average kitchen, anything you don’t already own may be purchased from a good kitchen store, and even Henry's Markets. You’ll also find, as you gain more preserving experience, that you’ll discover new tools and tricks that make your canning experience more efficient and ultimately successful. There's more to learn about Canning Canning Recipes Safe Canning Canning Tips and Tricks Timer: Good to have, especially if you are making a couple of different jams, jellies, or vegetables. Non-corrosive pots: Stainless steel pans are required, especially for highly acidic food like chutney and pickles. Stainless steel or glass bowls: A wide variety of sizes are essential for mixing and measuring ingredients. Choose non-corrosive glass or stainless steel bowls. Boiling-water canner: While there are two types of canning methods, boiling-water and pressure, our recipes use the boiling-water method for processing. You can purchase a professional water-boiling canner set-up, complete with rack and tongs, or you can use any large pot that has a rack in the bottom, lid and is tall enough to allow the water to cover the jars by at least one inch. Measuring cups and spoons: Always choose glass or stainless steel. Don’t choose corrosive materials like aluminum. Microplane zester: While any zester will do, the new zesters, based on the “rasp” design, work the best and produce the best results. Vegetable peelers and corers: Help to make peeling and coring a quick and easy task. Slotted spoon: Used mainly as for skimming foam- an important step when making jams and jellies. Always choose stainless steel, and always dip in cold water before using. Ladle or Funnel: Whether you choose a ladle or funnel, both of these tools make getting your preserves from the pot to the jar a short task. Spatulas: Great for releasing any air bubbles down the sides of the jars. The new silicone spatulas also work well for this task. Grinders: Either a coffee grinder or mortar and pestle are ideal for grinding spices, essential to personalizing your preserves. Colander or sieve: Great for pureeing fruits and vegetables. The food mill also makes great mashed potatoes! Wooden spoons: you’ll be stirring quite a bi. Non-reactive and inexpensive, we recommend keeping a se for sweet and another for savory. Potato masher: Some prefer to use their hands, but a potato masher works well to lightly smash fruit for jams. Knives: the sharper the better, and key in any successful culinary endeavor. Buy the best you can afford. Towels: Paper and cotton are needed here. Paper work well to clean the rims of your jars, while eh cotton towels double as a buffer when wrapped around your jars while processing. Hot pads: An essential for reducing mishaps, the new silicone pads are great for canning as well and can withstand heat up to 450° F. Throw in an apron while you’re at it too! |
|
||||||||||||||||||||||||||||||||||||||||||||||||||||