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Canning & Freezing Tips Canning Tips and Tricks Canning and preserving…here’s the scoop. Before supermarkets dotted the neighborhoods across America, families relied on their gardens, orchards and berry patches to put food on their tables, and preserving and canning was a way of life. While we have the luxury of great markets like Wild Oats and Henry’s to provide us with delicious, nutritious food every day, many people enjoy stocking their shelves with homemade option, as well. While canning is a simple task, and if you can chop, mix and boil, you can “can,” there are some guidelines to ensure a safe and delicious product. There are two types of canned foods: raw pack: when uncooked food is put into jars and processed, and hot pack: when food is cooked before it is put into jars and processed. Jars, lids and rings: Make sure that your jars are not cracked or chipped. If using jars from last year make sure you buy new rings and lids. Always wash your jars, rings, and lids in warm soapy water, rinse well and boil for 10 minutes, leaving them in the hot water until ready to use. Or try the oven method: Place washed and rinsed jars on a paper towel lined tray. Place in a 325° F oven for 10 minutes; allow to cool slightly before filling. Boil rings and lids in a separate pan. Clean utensils: Make sure your utensils and any thing else that touches your food is sterilized and clean. Timing is everything: Always start the timing processes when the water reaches boiling. If the recipe class for 10 minutes of processing, start the timer when the water begins to boil. Altitude matters: When processing at altitudes above 1000 feet, adjust your time accordingly. 1,001-3,000 feet: Increase processing time by 5 minutes. 3,001-6,000 feet: Increase processing time by 5 minutes. 6,001-8,000 feet: Increase processing time by 5 minutes. 8,001-10,000 feet: Increase processing time by 5 minutes. Don’t fill your jars too full: Whether you are making jam or sweet pickles, leave at least a 1/4 inch breathing space at the top of the jar, in some cases 1/2 inch is required. If you don’t have a rack in your canner, place the jars in the pot and weave a towel between them, then pour water into the pot. This creates a buffer so the jars don’t bump into each other when boiling. How can I tell if it worked? Processing your preserves using the water-canner method ensures a sealed product that will last up to a year in your pantry. After processing, press your finger in the middle of the lid, if it moves or pops back the jar is not sealed and must be refrigerated and enjoyed within two weeks. Store properly processed jars in a cool, dry place for up to one year. Once you’ve made some of our recipes, we encourage you experiment with your own flavor combinations. Just adhere to the measurements and don’t try to double the batches and you’ll create delicious jams, jellies and canned vegetables for your friends and family. Remember that a great final product begins with the best ingredients, always look to Wild Oats and Henry’s for the freshest produce from around the world and around he corner, and don’t forget to shop our bulk department for great herbs and spices too! |
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