Shelving Common Canning Myths

Relying on the water-bath method is your best bet for an easy, safe, and economical way to preserve garden crops

exhaust seasonally is a way of lifespan for many people , peculiarly gardener , but it can be a challenge because a draw of fresh fruit and vegetables are not uncommitted year - round . Canning is one way to enjoy homegrown or locally grow produce long after the horticulture season is over . For some reason , however , canning has gotten a sorry rap . Many myth and fears about canning keep citizenry from enjoy the fruits of their labor . This is specially unfeigned with water system - bath canning , one of the leisurely and safest ways to keep a harvesting . Here are some of the most vulgar myth and their corresponding facts .

Myth1

You have to grow a lot of food to make canning worthwhile.

TRUTH : you could utilize the pee - bathroom method acting to can small batches of homegrown food or food purchased at a local farmers ’ market .

People used to preserve food for thought on a monumental scale leaf . But you’re able to preserve food for thought you have originate or purchase at your local farmers ’ markets in any volume . One trick is to freeze solid food , such as Chuck Berry and love apple , in lowly batches as they ripen , then later make kettle of fish or sauce when you have the time and enough grow for your formula . There are many formula that yield just a few jars at a sentence , make it well-off to try out new food for thought and flavor combinations without invest a lot of shelf blank . Also , you’re able to now discover wintertime farmers ’ market in many parts of the country , enabling you to carry on all year even if you did n’t grow the food yourself .

Myth2

Tomatoes need to be pressure-canned.

TRUTH : Tomatoes and Lycopersicon esculentum product may be preserve by water - bath canning as long as you acidify them .

Tomatoes are a particular case because the pH varies by variety , growing conditions , and the length of sentence that they are left on the vine . Tomatoes generally linger around a pH of 4.6 , making them a borderline nominee for pee - tub canning ( see myth 6 ) . you could put up love apple or tomato sauce in a press canner , but you could also use a water - bath operation if you acetify the fruit . To do so , simply add 2 tablespoons bottled maize succus or ½ teaspoon citric acid per dry quart of tomato ; for pints , utilise 1 tablespoonful bottled lemon juice or ¼ teaspoonful citric Lucy in the sky with diamonds . Four tablespoonful of acetum that has 5 percent sourness per quart may be used rather of lemon juice or citric acid ; however , vinegar might cause undesirable change in flavor . All of these dose - enhancing ingredients can be added directly to the jar before filling them with tomatoes . Be aware that citric acid is not the same as ascorbic Elvis ( vitamin C ) . you’re able to find citric superman wherever canning supplies are sold .

Myth3

You need a gas stove to use the water-bath canning method.

TRUTH : bet on the make of your appliance , you might be able-bodied to use an electric stove .

Standard whorl electric automobile kitchen stove are generally all correct to use for weewee - bath canning . You ’ll desire to employ mat - bottomed stockpots so that you have even reporting of the heating factor . That said , most modern electrical stoves are unconditional - surface type with either glass or ceramic tops . If you want to can on one of those stovetops , chequer with the manufacturing business to verify it is appropriate to use . Many makers of flat - topped electrical kitchen stove will give notice against any case of canning because of the peril to the surface .

Myth4

Water-bath canning is expensive.

TRUTH : You belike have all the equipment you ask for water - bath canning .

While particular equipment is needed for press canning , water - bath canning is a great way to put up ( preserve ) a variety show of intellectual nourishment , including tomatoes , pickles , jams , jellies , Proto-Indo European filling , and whole yield . Water - bathroom canning can be execute with a few canning jars and a standard stockpot . storehouse - bribe canners are , in fact , nothing more than a bombastic pile with a rack on the bottom to hold up the jar and to give up the heat to circulate . If you are using a marvelous stockpot , you simply need something to hold the jars away from the bottom of the pot . I use a pear-shaped patty stand that happens to fit inside my pot , but a large trivet works just as well . The tummy you use as your canner also postulate to be tall enough for jars to sit on the rack and still be covered by at least 1 column inch of boiling water .

Myth5

Water-bath canning is difficult.

TRUTH : Water - bath canning is no more unmanageable than following a simple formula .

urine - bathtub canning is no more time - squander than broil a cake or make a meal . As with any other intellectual nourishment recipe , the more complex the ingredients and steps , the more time - consuming the process will be . That has nothing to do with canning but , rather , with what you decide to can . If you ’re a tiro , stay to canning something simple , such as tripe , tomatoes , or other fruit .

Myth6

You can get sick or die of botulism from water-bath canning.

TRUTH : Only low-spirited - Zen nutrient are susceptible to botulism .

Botulism is due to a toxin that you’re able to not savour or see . If consumed , the botulism toxin will make you extremely ill — or bad . In the world of canning , all food is categorize as “ gamy acid ” or “ low acid . ” Only high - Zen food are candidate for water - bath canning because botulism can not develop in a high - acid environment . intellectual nourishment in the high - Elvis category have a pH of 4.6 or lower and include most yield , pickles , and acetify tomatoes . Low - acid food have a pH grade above 4.6 and must be pressure - canned . This category includes heart and soul and vegetable such as beans , corn , pea , and squash . So if you want to plunge into give notice for the first prison term , start with gamy - battery-acid foods and the water - bath method .

Myth7

Oven canning is just as safe as water-bath canning.

TRUTH : Oven canning is not recommended by the USDA or master food preservers .

Oven canning is not recommended by the U.S. Department of Agriculture ( USDA ) or maestro food preservers for three reasonableness . First , even at the same temperature , there is a difference between dry heat and wet heat . ironic heat penetrates nutrient at a tiresome rate than wet heat , and there are no definitive rules with oven canning for how foresighted an item should be baked to belt down bacterium or to create a vacuum stamp . secondly , given the density of heat , there is a higher peril that the jounce will break with oven canning versus weewee - bath canning . Third , many citizenry who oven - can supplement the lids after the jars come out of the oven . The seals are more probable to be weakened this fashion . But more important , the period of clock time between take out the jars from the oven and affixing the lid after inflame opens up the theory that bacteria will enter the jarful .

basic

Simple Steps For Water-Bath Canning

Theresa Loe is co - executive producer of and canning expert on the PBS television showGrowing a Greener World . She is a lifelong canner and a alum of the Master Food Preserver Program . She teaches about preserving food at livinghomegrown.com and growingagreenerworld.com .

Photos : Scott Phillips ; Lynn Felici - Gallant ; Carol Collins ; Abigail Lupoff . representative : Abigail Lupoff

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