One of my favorite summertime memories was watching my Mom and my grandmother can. I loved seeing the brightly colored jars setting on the counter and waiting for that “pop!” Some of my best one-on-one times were spent with them while they were in the kitchen preparing the food and waiting for it to process.
Canning has certainly changed since then. It used to be so simple. Many fruits and vegetables were canned using the open kettle method and the rest were water bathed. It was seldom when you heard of anyone using a pressure canner.
Today the home canning guidelines have changed…and changed…and changed. We always used to open kettle tomatoes and pickled beets. Now that method is taboo. Even with all the vinegar in pickled beets, it is recommended that they be water bathed or pressure canned. Tomatoes can’t simply be canned anymore, they have to have added lemon juice or citric acid because they are not as acidic as they used to be. What’s a person to believe?
I just read two conflicting articles, both from home economics departments at different universities. One said pickled beets must always be pressure canned and the other gave instructions how to water bath them. What gives?
I like to can and preserve my own food. I do want it to be safe but I don’t want to be caught up in the overkill. So, after many hours of further research, here are my conclusions.
First of all, canning in a pressure canner is always safe…period. With this being said, not everyone has a pressure canner and not everyone is comfortable using one. They used to have a bad reputation for literally blowing up. I have to admit that I was leery of trying one for that very reason, even though they have come a long way and there are many more safety precautions on the newer models.
The good news is that they always cut down on processing times. However, the trade-off is in the flavor. The high pressure takes its toll by altering flavors and textures in some foods.
On the other end of the spectrum, the open kettle method where food is ladleed from a boiling pot into hot jars and sealed up is now considered unsafe for all applications. The science behind this is that food is not raised to a high enough temperature for a long enough period of time to kill any bacteria and pathogens.
So, that leaves the boiling water bath method which can be used for high-acid foods like fruits, pickles, sauerkraut, jams, jellies, marmalade, fruit butters and spreads and tomatoes. These foods can be preserved safely when they reach temperatures provided by boiling water bath canners. To kill harmful molds, yeasts and some bacteria, processing using the boiling water bath method ensures the safety of preserved produce. It does NOT provide high enough temperatures to destroy botulism spores in low-acid foods like most vegetables.
Tomatoes vary in acidity levels so they can only be safely canned this way by adding lemon juice or citric acid to the jars. The rule is two tablespoons of bottled lemon juice or one-half teaspoon of citric acid per quart or one tablespoon of lemon juice or one-quarter teaspoon of citric acid per pint of tomatoes. Another variation is to add four tablespoons of five percent vinegar but sugar or salt needs to be added to offset the acidic taste.
To safely water bath foods this is the generally accepted procedure:
*Fill the canner about a quarter full with fresh, clean water. Start it to heat while filling your jars so the water will not be cold as this could crack jars with hot contents.
*Load the filled jars in the canner and fill with water to there is an inch of water above the jars. If the processing time is over 30 minutes, water should be two inches above the jars.
*Cover the canner and turn the heat on high and heat until there is a vigorous boil.
*Set a timer for the total time required and start it when there is a rolling boil. Keep the canner covered and make sure the boil is gentle but complete throughout the processing time. If the water stops boiling during the processing time, bring it back to a boil and start the total processing time over. Also add more water if needed to maintain one inch above the jar tops.
*After the jars have been in the canner for the recommended time, turn the heat off and wait five minutes before lifting them out of the water with a jar lifter. Place them on a cooling rack or towel. Do not place them on a cold surface or in a cold draft.
*Let cool 12 to 24 hours. Do not tighten jar rings or push down on lids.
*Remove rings, wipe jars off and store in a cool, dark place.
*Clean and dry canner before storing.
Keep in mind that processing times can also be affected by atmospheric pressure. As altitude goes above 1000 feet, atmospheric pressure is reduced which causes water to boil at temperatures below 212*F. Thus, if you live above 1000 feet, you need to figure altitude adjustments for both water bath canners and pressure canners. For water bath, you increase processing time and increase pressure for pressure canners.
As of today, these are the guidelines for canning safely. Of course, like through the years, these can and will change again. As produce and equipment evolve, guidelines change. Home canning can be so rewarding, you just need to be vigilant to keep up on the latest recommendations.
Sometimes this can be a pain, but when you see those jars setting on the counter that is filled with wholesome goodness from your garden, it is so well worth it.
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