Harvest season and the benefits of canning

Canning food is a growing trend and for good reason. It gives you control of selecting your produce rather than relying on supermarket availability. Tomatoes are an excellent example. During the summer when you can obtain freshly grown tomatoes at your local farm market (or grow your own), these are rich, juicy and red. Tomatoes available in the winter at the supermarket are not as tasty and tend to be pink, dry and sometimes mealy in consistency. Another example is preserving hot chili peppers in vinegar to spice up your recipes all year round.

In general, especially in the Midwest, Mid-Atlantic and Northern parts of the US, supermarkets need to keep their produce well stocked in the winter and therefore, tend to bring in fruits and vegetables often from other countries that have been cultivated with synthetic pesticides and fertilizers; also chemicals tend to be added for color and to prevent degradation during transport and storage before display.

Much of the stock is also grown in greenhouses, but according to one source, a high amount of greenhouse-grown produce may also contain synthetic residues, and also, are not as tasty, sweet or savory as their naturally seasonal grown counterparts.

Benefits of Canning Your Food

There’s something undeniably wholesome, cottage-core about canning your own food to enjoy through the bitter months. There are some benefits as well. For one, canning your food is less expensive than freezing as storing it in the freezer is using energy. One source describes it, “buying it when it’s cheap and eating it when it’s not.”

This resonates during a time when costs of products have risen dramatically, especially in foods. Further, food insecurity and shortages are at a higher risk today, making the thought of canning your own food much more desirable.

Home canned foods are the definition of clean foods. When you eat your own canned fruits and vegetables, you aren’t eating preservatives often used in the canning industry.  Some canned foods contain additives like calcium chloride and citric acid to preserve texture and color.

Convenience is another benefit, especially during the holiday season when we tend to be at our busiest. Family dinners are literally in the can, and dinner prep is appreciatively reduced.

Socially, canning your own foods is an invaluable way to support your local farmers and farmers’ markets as these are the best sources for fresh produce. Additionally, canning can be a family-and-friends event and the start of an annual tradition; pull everyone in and enjoy the conviviality and the delicious fruits of your labor.

Home Canning Tips

There are numerous ways that you may can and store your food. There’s conventional canning (such as tomatoes), pickling, fermenting, and making jams, jellies and preserves, each has its own technique.

A word of caution: according to the Centers for Disease Control and Prevention, 30% of food-borne botulism outbreaks reported were from improperly made home-canned vegetables. So, learning the proper way and following directions, along with patience, is critical.

There are two ways to can your foods: water-bath canning and pressure canning. Water-bath canning is recommended for high-acid foods, such as tomatoes, pickles, jellies, jams, and other fruits.

Pressure canning is needed for foods with lower acidity, which can be vulnerable to the bacteria that cause botulism. When shopping for a pressure canner, the USDA recommends one large enough for at least four quart jars and have UL approval.

Canning jars come in numerous sizes and in wide-mouth and regular-mouth options. But one size does not fit all, especially when you begin to experiment with different recipes. And don’t use them straight from the package as they need to be cleaned and sanitized.

Chili Jelly

There’s nothing like a robust fiery and sweet chili jelly on a cold day. Why not make this soon?

Ingredients

·       1kg cooking apples (such as Bramley Apples)

·       150ml (or 5 oz.) cider vinegar

·       800g sugar

·       2tbsp dried chili flakes

Instructions

1.    Rinse the apples thoroughly and then chop them unpeeled and including the cores into one-inch cubes. Put them in a large saucepan with 2 cups of water which should be just enough to cover. 

2.    Place the pan on the heat and bring to a boil. Reduce to a simmer and cook t for approximately 30 minutes until the apples are completely soft. Remove from heat and ladle the apple mixture into a jelly-straining bag above a bowl.

3.    Allow the juice to drip through the jelly bag for at least 4 -5 hours or overnight. Note from the source: do not force the juice through or stir as the resulting chili jelly will be cloudy.

4.    After draining, measure the resulting amount. For every 100ml of juice add 80 grams of sugar to it. Along with the sugar add the cider vinegar and pour everything into a heavy-based pan.

5.    Prepare hot water bath and bring to temperature. Scald 2 1-pint jars or 4 half-pint jars in the water bath and leave them submerged until you are ready to use. 

6.    Set the pan on stove and begin to bring to a boil, stirring to dissolve all the sugar. Once a boil has been reached add the chili flakes and continue to boil for around 20 - 30 minutes before checking the gel.

7.    The chili jelly needs to reach 221°F.

8.    Once it reaches gelling point, let it cool for 10 minutes to allow the chili flakes to disperse throughout the jelly. Take the jars from the hot water bath and fill while still hot, leaving half an inch of headspace. Wipe the rims of the jars and add the lids and bands until fingertip tight.

9.    Process the jars, completely submerged in the hot water bath for 10 minutes. After 10 minutes allow the jars to sit for a moment before lifting out and allowing to cool completely. 

10. Check the seals and store in a cool dark place for up to a year. Once opened, store the chili jelly in the refrigerator and consume within a month or so.

Conclusion

Canning can be a productive, enjoyable and fulfilling part of a healthy lifestyle. Its hands-on nature allows for true appreciation for food. Use this harvest season to start small. Try canning hot peppers,  pumpkin and apples and see (and taste) where that goes!

OMNITRIVIA: Canned food from a steamboat that sank in 1865 that was tested by the National Food Processors Association was still good to eat! (Source)