Canning 101: How to Preserve the Tastes of Summer All Year Long

Living on a farm, this time of year is a tremendous reminder of how prolific plants can be and the (relative) ease with which we can feed ourselves with them. However, despite the seemingly endless bounty, it's also a time to reflect that this season of plenty must come to an end each year (unless you live in California, that is).

Don't despair, though: There are great ways to preserve the harvest and enjoy the flavors of summer long into autumn and winter. One of those methods is canning (or more appropriately, jarring).

The boiling water method is the easiest way to get your feet wet with food preservation, and it requires very little equipment. To get started, you will need glass mason jars with two-piece tops, which consist of a metal lid that forms a seal over the jar and a rim that fits over the lid and screws onto the jar; a pot that can hold several gallons of water, with a cover; tongs to lift the jars; and clean dish towels. All of these materials should be available at most hardware and home-goods stores, or online.

For this method to be safe and successful, you'll need to use high-acid foods, such as tomatoes and most fruits. Vegetables tend to be low-acid foods, but when pickled with vinegar, they are acidic enough to use this technique.

1) Sterilize the jars and lids by simmering them in hot water for a few minutes.

2) Get your sauce, jam, or whatever it is that you're canning hot — boiling hot. Typically, tomato sauce is a great first venture into canning. If you're pickling something that doesn't require cooking, make sure the pickling liquid is boiling before putting it in the jar.

3) Fill the jars with the food, leaving about a 1/2-inch space at the top. Stir with a rubber spatula to remove any air bubbles, and wipe the edge of the jar with a clean towel. Cover with a lid, and screw on the rim tightly.

4) Place the jars in a large pot, and cover with water to about 2 inches over the tops of the jars. Cover the pot, and bring the water to a rolling boil. Start timing when the water boils. Consult a recipe specific to what you're canning (like this site, which contains a host of recipes), but a rough estimate for boiling times is 5-to-10 minutes for pickles and jams, 20-to-30 minutes for applesauce and fruits, and 30 minutes or more for tomatoes.

5) Turn off the heat, remove the jars with tongs, and place on a clean dish towel on the counter, making sure to leave enough space between the jars for good air flow.

6) As the jars cool, you should hear a pop from the lids being sucked down by the contracting air. Success! Let the jars cool completely overnight, and then they can be stored for many months in the pantry. If you don't get a pop, then the process didn't work properly. But fear not: Just refrigerate the contents, use up shortly, and try again.

Just remember that although canning is a fun and easy process, it must be done properly to prevent foodborne illness. I suggest you pick up a book or read through The National Center for Home Food Preservation's Web site to really become an expert.

Photo credit: llsimon53 via Flickr