San Antonio Express-News (Sunday)
Taking the mystery out of canning
People got ambitious in the kitchen when the pandemic hit. Suddenly, folks who hadn’t turned on their ovens in year were handmaking sourdough, pasta, even macarons.
But canning still seems mysterious and scary for many people. I feel that there’s a romance in the process: picking the perfect produce, choosing a recipe, and then — maybe this part is a little embarrassing to admit — organizing the jeweltoned jars on your pantry shelf, admiring your hard work.
That’s not to say that it’s easy. Canning requires lots of equipment, plus the patience to work cleanly, safely and sometimes a little bit slowly. And I always encourage future canners to review the USDA’s Complete Guide to Home Canning at nifa.usda.gov before beginning.
Canning heats the food to 215 degrees, a temperature high enough to destroy bacteria and heat the jars to form a proper seal. Once the jars cool, they can be stored at room temperature for an extended period, sometimes more than a year.
While you can preserve food without special equipment, the proper tools truly make the process easier and faster.
Glass canning jars come in multiple shapes and sizes. They are made to hold up to the high heat of hot foods and lengthy processing times. Always use jars that are specifically meant for canning, as many glass containers will not form a proper seal and may not be able to withstand high heat. Ingredients for canning should be packed tightly in the jar, so choose a size that’s just big enough to hold the food.
Jars are sold with matching lids and bands for sealing. The bottom of the lid has a sealing compound that activates when heated during processing. The bands screw on to hold the lids in place. Due to the nature of the sealing compound, lids can only be used once; they will not form a seal a second time. Once the jar is unsealed and opened, you can use the lid for refrigerator storage, but it is helpful to mark it so you know not to use it for canning in the future.
There are two main types of canners available: boiling-water canners and steam-pressure canners.
Boiling-water canners are pots (usually made of aluminum, stainless steel or other food-safe metals) large enough that jars can be fully submerged in water. They usually come with a rack to keeps jars from making direct contact with the hot base. Boilingwater canners are relatively inexpensive, but you can create a makeshift one using items that are probably already in your kitchen: a large pot wide enough to hold multiple jars and tall enough to submerge the jars. To keep the jars from touching the base of the pot and direct contact with too much heat, place a circular rack inside the pot.
Steam-pressure canners are also large enough to hold several jars, but they only need 2 to 3 inches of water at the bottom of the pot to produce steam.
These canners also include a rack to keep jars from directly touching the base of the pot and to allow steam to circulate. The lid clamps tightly in place and has an attached gauge that measures the level of pressure inside. Be sure to carefully read the manual of any steam-pressure canner before using.
Of course, the equipment is only part of the process. The most important thing is what you plan to can.
Jellies and jams, sauces, pickles, and even soups can all be preserved for long-term storage. But, because of food safety concerns, it is essential to follow the recipe to the letter. Canning is a science, and every teaspoon of acid, salt, sugar or liquid impacts food safety.
Here’s a recipe to help you get started. Giardiniera is a mixture of pickled veggies, and it is the ideal accompaniment to an Italian-style antipasto spread. Serve it alongside cured meats and sharp cheeses. It also can be roughly chopped and used as a sandwich topper, tossed into a simple dinner salad or even skewered as a tangy garnish for a bloody mary at brunch.