Home Canning

by Dean
(Ontario Canada)

Chef:
Can you do a video on Home Canning? I love your video series, Cooking Coarse.

Thanks,
Dean


Chef Todd Says:
I will be filming a home canning episode shortly. Home canning of fruits, vegetables, and sauces is a lost, forgotten art. People have been home canning items for many years before we had pressure canning, ziplock bags, even refrigeration, so it must be simple.

Actually, it is. With the help of a two-piece lid found in most home canning jars, your product is placed in simmering water. The air in the canned product escapes through the two-part lid. When the jar is cooled, a vacuum is created, sealing all air out. The lack of air helps inhibit bacterial growth.

With the object being removing all air from the jar, all jars must be filled with a liquid or syrup to occupy air space. This is why pickles are in a brine, and most fruit are packed in water or juice. A slightly acidic liquid helps protect the safety of home canned items, by creating a poor atmosphere for bacteria. Thus, fruits are jarred with pectin, citric acid and/or sugar syrups to retain structure, color and safety. Tomato sauces and barbeque sauces also work well in home canning for the same reason.

With summer vegetables and fruits coming, home canning is a great episode suggestion that I'll air soon.

Chef Todd.