Questions and Answer Session with the Victory Garden Man
Most people in this country have not had a parent or even a grandparent who have canned their own foods due to the readily available canned foods in our local grocery stores. However, as harder economic times loom over us, more and more people are getting back to basics and the skills of canning and preserving are on the rise again. Between a deepening recession and the plethora of chemicals in our store bought foods, one can easily see the benefit of learning these skills of generations past. Learning the techniques of canning and preserving is a bit much to go into here but I figured I would answer some of the most common general questions people have regarding this issue. If you are interested in learning these skills in more detail then you can click on the link at the bottom of this Q and A session for the ebook I recommend. That book is chock full of information which is a nuts and bolts format and will give you not only the know-how but also the specific tools you will need as well. Happy Canning!
Q. My grandmother canned anything and everything. We never had any problems with anything from her food storage, so why all this concern about high acid and low acid?
A. Actually, and she wouldn't have been aware of it, but your grandmother was taking a chance with certain foods. It all has to do with microorganisms. These are easily destroyed by heat when acid is present, making the temperatures achieved by boiling water sufficient to destroy these dangerous organisms. Thus, foods such as fruit and fruit juices, jellies, jams, pickles and pickled products, which are all high acid foods, can enter your food storage program using standard canning methods. In low acid foods, however, temperatures higher than 212º F (100ºC) are required to eradicate all such dangers. It is true that most dangerous microorganisms would be destroyed, but some might escape. The spores of Clostridium botulinum, for instance, can survive temperatures below 240º F. That's not to say that these spores will always be present in low acid foods that have been "preserved" by standard canning methods, but the possibility will exist. As always, care needs to be taken in achieving safe food storage.
Q. What about older recipes? Can I still use them?
A. Unfortunately, any canning recipe older than 1990 is going to be suspect. Many methods and much of the equipment that were once considered safe do not meet the safety standards that modern research has established, and consequently should not be used in your current food storage program. You would be well advised to follow tested recipes and procedures such as those outlined by the USDA and other qualified agencies and organizations.
Q. What equipment is now considered no longer safe?
A. Do not oven can. Do not can in the microwave or dishwasher. Do not use jars, cans, or lids that were not specifically designed for home canning. You want a food storage that you can safely rely upon, and none of these procedures and products will give you that assurance..
Q. Can I reuse my jars?
A. If they meet current standards, you can indeed recycle your jars as a part of your food storage program. Watch, however, for small nicks or chips in the rims. Those could adversely affect sealing. As well, leave the lids out of that recycling process. The sealing compound that makes up the "ring" on the lids is not designed for reuse.
Q. If something does not seal can I try again?
A. Canned food can safely be reprocessed if the unsealed jar is discovered promptly. Try to discover the reason for the failed sealing - nicks, flaws, etc. Change the jar; if necessary, and definitely replace the lid and reprocess using the same processing time. If the unsealed jar is discovered after some time has passed, it is best to remove that item from your food storage.
Q. Why can't I fill my jars right to the brim?
A. You need what is called "headspace." This small pocket of air is there to assure a proper vacuum seal. Air expands and is driven out during the heating process. As the food cools, the air contracts, which results in that sealing taking place. Without the seal, you have prepared that jar for food storage space in the refrigerator rather than for food storage space in your pantry.
Q. Where can I get more information about canning?
A. Information is plentiful. Recipes and such abound on the Internet, and most recipe books currently on sale at your local bookstore will be of great help. However, I have found thise book to be of much help and has everything you need to know to get started with much success. Don't worry, there is information galore to assist you with your food storage.
