Yes, We Can! A Brief Guide to Home Canning

My post last week on stocking your winter kitchen sparked some concerns regarding the risks of Bisphenol A in canned tomatoes. Sadly, yes, most cans have BPA in their plastic linings — which is why Change.org is asking for the toxin to be banned. But, in the meantime, home canning, in glass jars, is a great alternative. Here is a brief guide.

Ideally, canning and preservation are done at the peak of the harvest in late summer and early fall. But there's no reason you can't get some practice in now!

The boiling water method of canning is the easiest to begin with and requires very little equipment. All you need to get started are glass mason jars; some two-piece tops, which consist of a metal lid that forms a seal over the jar, and a rim which fits over the lid and screws onto the jar; a large pot; something to lift the jars out of the water, such as tongs; and a few clean towels. You can buy everything you need online, or at most hardware and homegoods stores. As long as they're not chipped or bent, you can reuse the jars and rims, but not the lids.

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.

• Sterilize the clean jars and lids by simmering them in hot water.
• Get your sauce, jam, or whatever it is that you're canning hot — boiling hot. If you're pickling something that doesn't require cooking, make sure the pickling liquid is boiling before putting it in the jar.
• Fill the jars, leaving 1/2 inch of space at the top. Stir 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.
• Place the jars in a pot and cover with water so there's about 2 inches of water over the tops. Cover the pot, and bring the water to a rolling boil. Start timing when the water boils. Consult the recipe you're using, but a rough estimate is 5 to 10 minutes for pickles and jams, 20 to 30 minutes for applesauce and fruits, and 30 minutes or more for tomatoes.
• Remove the jars with tongs, and place on a clean dish towel, making sure to leave enough space between the jars for good air flow.
• 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. If you don't get a pop, the process didn't work properly, but don't worry! Just refrigerate the contents and use up shortly.

This guide is meant more to show how easy canning is, rather than provide detailed instructions on the process. Although canning is a fun and easy process, it must be done properly to prevent causing illness. I suggest you pick up a book or read through The National Center for Home Food Preservation site in addition to this guide. Can well!

Photo: thebittenword.com