Water Bath Canning And Preserving Cookbook For Beginners: Easy Guide To Healthy, Safe And Delicious Homemade Meal In A Jar For Long Time Pantry Storage

By Kimberly Braden

Are you looking for easy, affordable ways to long-term store your meats, vegetables, and fruits that don't require any special or overpriced equipment?
Or perhaps you just want to eat conveniently healthy food all year long without having to worry about harmful chemicals? If yes, you can easily achieve that if you follow our easy-to-follow recipe manual!
Without a doubt, the best way to stay on track when following a healthy lifestyle is by sticking to seasonal foods. While this is not far from the truth, you should also understand that these foods go out of season, which means as time passes, they become less nutritious and palatable. But even on chilly winter days, there is a way to enjoy your favorite summer dishes.
Canning and preserving are the best ways of having healthy, readily available veggies, fruits, jams, marmalades, and meats stored for later without freezing them, which makes them last longer. Once you've mastered the techniques of water bathing and preserving, you'll be able to free your mind from the constraints of expiration dates.
The purpose of this book is to help you save money, time, and energy. This guide is going to become your best friend and go-to resource as you learn about all the equipment you'll ever need for home canning and preservation!

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• Language: English
• Publisher: Lulu.com
• Release date: Oct 8, 2022
• ISBN: 9781387560530

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INTRODUCTION

You can prevent food from spoiling by canning and preserving it. Fruit can be expensive, and when it goes bad, you're essentially wasting your money. This book is for you if you want to save money, time, and energy. Water bath canners are so simple to use that they will radically change the way you view cooking.

The very first step in successful canning is to have a reliable canner. A canner must be easy to use in order to be effective. That means the canner itself should be simple to use and the information offered by the canner should be straightforward to understand. The canner is worth not more than a garage item taking up space if the cooker's lid is too tough to get on and off, or if it is difficult to load and unload jars.

The majority of water bath canners are built of porcelain-coated steel or aluminum, but you can still find stainless steel models on the market. A canner should be pretty deep to accommodate the jars with 1 inch of vigorously boiling water over the top of the jar. They come with removable racks and fitted lids. However, canners with a fairly flat bottom work well on electric burners. Both ridged and flat-bottom canners work perfectly on gas burners. 

To ensure that the jars process uniformly on an electric range, the edges of the canner should not extend more than 2 inches over the edge of the heat element. The fear of canning has significantly decreased over time. How could we not be worried after hearing so many tales from our grandparents about pressure canner explosions? Thanks to greatly improved safety measures and even the materials used to create modern canners, you can pressure meat, fish, green beans, corn, and other low-acid foods with a PH greater than 4.6 without having to worry about kitchen explosions. Here, you can learn how to improve your canner skills and preserve all of your summer food by using our canning tips and step-by-step guide.

Starting off as a newbie to canning can be a bit intimidating. I was nervous the first time I made my first canned meal, even though I have read a few books about water bath and pressure canning. Many thoughts run through my mind. Is this device safe? Am I going to set my kitchen on fire? Did I do it correctly?

I'm glad I made the decision now that I've been preserving for the past eight years at least a few times every month.

Many people believe that pressure cooking with a multi-cooker such as the Instant Pot may be used for canning as well, which is reasonable considering that those equipment serves a variety of purposes and pressure cooking is similar but not quite the same. However, you must use a pressure canner and not a pressure cooker to preserve food under pressure.

Here's everything you need to know to start pressure canning your own food.

The Science Behind Food Preserving

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You can imagine the sweet, juicy, soft on your tongue, grainy like sugary sand, fresh pear that dissolves in your mouth.

Unfortunately, it’s almost impossible to retain that fresh taste due to the high level of water substance in vegetables and fruits make them perishable.

Foods spoilage happens due:

The interaction of food with oxygen

Loss of moisture

Enzymes are found in foods that break down molecules naturally.

The growth of harmful microorganisms like bacteria, yeasts, and molds on the inside damaged, insect-infested, and bruised produce.

Canning and preserving food storage reduces damage. When canning is properly done, it removes oxygen, eliminates enzymes, stops microorganism growth, and promotes the formation of a powerful vacuum in jars, keeping air, liquid, and micro-organisms out. If not done properly, harmful bacteria such as Clostridium botulinum grow.

Pressure canning can kill bacteria by heating food to 240 degrees Fahrenheit. When this temperature is reached, Clostridium botulinum spores, which cause botulism, are destroyed. This is a significant difference from boiling water canning, which destroys the bacteria while preserving low acid foods. But the process is safe because the high temperature kills even the toughest microorganisms.

According to the National Center for Home Food Preservation, Botulism may be triggered by the bacterium Clostridium botulinum growing in canned food. Botulism is a fatal kind of food poison. These bacteria can be found either as vegetative cells or spores. These spores are inactive and dormant structures. Spores and plant seeds are alike; they can live for many years in soil and water without harming them. When the condition for grown are ideal, the spores produce fertile cells quickly and can reproduce a lethal toxin in a matter of days in a environment that includes low moisture acid foods, less than 2 percent oxygen and an average temperature between 40 and 120 degrees Fahrenheit.

Causes Of Food Spoilage

When vegetables and fruits are fully ripe (reach their peak of freshness), they begin to decay and lose their peak (excellent) quality. All fresh products decompose, but some at a faster rate depending on its water content. Oxygen and enzymes inherent in fresh vegetables and fruits begin to destroy the cells, creating an environment that allows microorganisms (mold, bacteria and/or yeast) thrive. As the cells oxidize react with the present oxygen, moisture is released. As a result, fruits and vegetables become discolored, limp and shriveled with abundance of bacteria/yeast/mould in their cells.

How Canning Preserves Food

We preserve fresh vegetables and fruits by either chilling or freezing them (delaying or totally stopping the process of decomposition) or extracting the moisture present in their cells using the canning process. The canning (preserving/bottling) method depletes the cells' oxygen supply, disables enzymes, and kills any bacteria present, creating an environment in which microorganisms cannot thrive (i.e. low oxygen preserve, high acid). When you process canned food in a pressure canner or boiling water canner, you're also establishing an airtight closure that keeps the jar contents within while keeping contaminants (such as germs) out. A tighter seal provides more storage time and a lower risk of contamination.

Safe Canning Methods

The method of canning you decide to use depends on the acidity level of the food that you want to preserve.

The three methods of food processing that have been scientifically tested and approved are the pressure canner method, the boiling water bath method, and the atmospheric steam canner method. These food processing methods destroy botulinum and other microorganisms. 

Pressure Canning Methods

Pressure canning is a method of canning that uses pressure to raise the boiling point of water. This allows for the destruction of bacteria and other microorganisms that can cause food spoilage. Pressure canning is the only safe method of canning low-acid foods, such as vegetables, meats, and poultry.

Pressure Canner

A pressure canner is a very special kind of equipment used in preserving low-acid foods such as fish, meat, and vegetables. These foods are heated under pressure in their own containers to 240 degrees Fahrenheit or higher, which creates steam that cooks, sterilizes, and seals the food in the containers. The only safe way to preserve low-acid foods is to use pressure canning. It's the only way that's been confirmed to destroy any disease-causing germs that may be present. When the pressure within the pressure canner rises, the steam is forced to cook and preserve the food.

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Types of Pressure Canners

If you're interested in canning your own food at home, you'll need to invest in a good pressure canner. Pressure canning is the only safe way to can low-acid foods, and it's important to choose a canner that will work well for you.

Pressure canners come in a variety of shapes and sizes. Pressure canners are classified into two types: dial gauge and weighted gauge.

The dial gauge features a dial that indicates the amount of pressure in the canner, whereas the weighted gauge canner rocks or jiggles when under pressure.

Weighted gauges canners make noise when the pressure is released, and the weight shakes or jiggles, but when used properly, they are always accurate. When using a weighted gauge pressure canner, be sure to read the manufacturer's instructions to learn the proper procedure.

Dial gauge canners feature a responsive pressure gauge that measures the canner's internal pressure. They are often damaged or off to some degree as delicate scientific equipment. You could risk the safety of the food you are preserving if your pressure canner's dail gauge does not read correctly. Before you use your pressure canner, you should have it checked to make sure it works well.

There's no testing required for weighted gauges. Simply inspect the safety plugs and rubber seals for wear on a regular basis and replace them as needed.

What To Consider Before Buying A Pressure Canner

When you are ready to purchase a pressure canner, what you need to keep in mind in order to get the best product for your needs?

First, consider the size of the canner. It is important to buy a canner that is the right size for your needs. If you plan to can large quantities of food, you will need a larger canner. If you only plan to can small quantities of food, you can choose a smaller canner.

First, you will need to decide what size canner you need. Canner sizes are typically classified by the number of pint jars or quart jars that they can hold. A canner that can hold seven quarts is a good size for most families.

Second, you will need to decide what type of canner you want. There are two basic types of pressure canners: electric and stovetop.

Next, consider the features of the canner. Some pressure canners come with additional features such as a built-in timer or a canning rack. These features can be helpful, but they are not essential. Choose a canner with the features that you think will be most helpful to you.

Finally, consider the price of the canner.

Water Bath Canner

Boiling-water canning involves filling highly acidic food in canning jars and immersing the canning jars in boiling water for a long period to enable every food particle to attain a high temperature enough to destroy microorganisms. Examples of high-acid produce that can be canned using this method are relishes, pickles, vinegar, and chutneys; most fruits; and richly sweetened spreads such as fruit butters, jellies, jams, and preserves.

Water bath canning is not meant for every food, involves filling highly acidic food in canning jars and immersing the canning jars in boiling water for a period of time at  temperature to enable every food particle attain a high temperature enough to destroy microorganisms. Examples of high-acid produce that can be canned using this method are relishes, pickles, vinegar, and chutneys; most fruits; and richly sweetened spreads such as fruit butters, jellies, jams, and preserves.

The majority of water bath canners are built of porcelain-coated steel or aluminum, but you can still find stainless steel models on the market. A canner should be pretty deep to accommodate the jars with 1 inch of vigorously boiling water over the top of the jar. They come with removable racks and fitted lids. However, canners with a fairly flat bottom work well on electric burners. Both ridged and flat-bottom canners work perfectly on gas burners. 

To ensure that the jars process uniformly on an electric range, the edges of the canner should not extend more than 2 inches over the edge of the heat element.

Atmospheric Steam Canning Method

You can use the steam canning with foods that are naturally acidic in nature or foods that are properly acidified with a pH lesser than or equal to 4.6. Most fruits, pickled vegetables, and preserves fall into this category. The steam canning method is NOT suitable for foods with low acidity such as meat and vegetables.

The atmospheric steam canning method is a new canning method that couples the advantages of water bath canning with the advantages of pressure canning. This canning method is done at atmospheric pressure, which means that there is no need for a pressure canner. Additionally, atmospheric steam canning must be used with naturally acidic or perfectly acidified foods that have a pH less than or equal to 4.6. The prepared jars are placed in a rack over a water container in steam canners. The thermal treatment for the jars is provided by the steam formed by boiling the water.

The Difference Between Water Bath And Pressure Canning

Water bath canning: Water bath canning is a method of food preservation that involves heating jars of food in a boiling water bath for high acid foods, such as fruits, jams, and pickles. The USDA recommends water bath canning. This method requires a big canner with a rack placed at the bottom with a lid. Add boiling water to the canner, keeping the water level 2 to 3 inches above your canning jars at all times during the process. To ensure successful processing and sealing, the jars must be completely submerged in boiling water.

Pressure canning: Food can be preserved in a similar way by using pressure canning. Pressure canning is recommended by the USDA. This method requires a pressure canner with a rack placed at the bottom, plus a gauge or weights on the lid for low-acid items such as meats, vegetables, fish, and poultry. Add hot water to the canner, keeping the water level 2 to 3 inches inside the canner. The canner is heated at a high temperature, creating steam that allows low-acid foods to be safely stored for lengthy periods of time at room temperature.

Choosing The Right Altitude For Canning

Aside from choosing the right canning process for your produce, you'll also need to account for altitude. The majority of recipes specify processing times at altitudes near sea level. Always follow the directions on your recipe to ensure that the germs are eradicated from food that you consume.

Different fruits and vegetables have different pH levels, so it's important to follow the recipe carefully.

When canning, it is important to follow the recommended processing times. Canning is generally designed for quart jars and pint jars, though there are variations depending on the type of food you're processing. Follow the time for the longest ingredient and process the entire contents for the specified amount of time. If you have more than one type of food, use separate batches. You may end up ruining one type of food. You can find a free list of canning directions on the United States Department of Agriculture’s Complete Guide to Home Canning. When in doubt about your altitude, check your public library or local Cooperative Extension System.

Selecting The Right Processing Time For Canning

The term processing time in home canning refers to the amount of time that a canning jar packed with food and sealed with a lid is exposed to the full power of the heat process for the duration of time specified in the recipe needed to destroy spoilage micro-organisms. The processing period allows for the sterilization of the contents of the jar, making it safe for shelf storage.

Processing serves two goals:

A super-strong hermetic seal to preserve and secure food

Keep the food's sterility and safety inside the jar

What Determines The Processing Time

Processing times can vary depending on the type of food, the jar, and the density of the food. Times vary based on the size of the jar, the density of the food, and the chemical make-up. It is important to understand that processing time doesn't include the time it takes to warm up or the time it takes to cool down. Processing time only takes into consideration the time it takes to complete the process after the full temperature has been attained.

How To Determine The Full Heat Pressure

When you're canning, you start measuring processing time once the water starts boiling vigorously or canner reaches the target pressure. You should increase the heat pressure to altitudes higher than 300 m (1,000 ft) above sea level. Depending on the intensity of the burner heat source, the weight within, as well as the size of the canner, plan your schedule as follows:

Interrupting Processing Time

If by any chance, the canning processing time got interrupted, then you'll have to start calculating the process timing from the beginning. This is because sterilization requires an unbroken heat interval to ensure that as many undesired bacteria as possible yield to the unrelenting, uninterrupted heat and is eliminated. Considerably, if you are concerned about overcooking, you must prioritize that concern since the persistent worry about the meal's safety subsequently is even worse. As a good cook, your primary responsibility is to guarantee that food is safe.

Always double-check that the entire processing time has passed without interruption.

When the processing time is over do not rush to remove the jars from the pressure canner or the cooling process of the jars at the end of the processing. Apart from the risk of damaging the jars, there are still some bacterial death that happens after processing at room temperature.

Tips For Preventing Spoilage In Home-Used Canned Goods

Use canning jars or preserving jars that are safe to use; discard defective lids, and be sure to use jars that have been pre-boiled and are acceptable for home canning.

Acidify fresh vegetables or fruits prior to canning—typically with bottled vinegar or lemon juice—as the majority of microorganisms cannot thrive in this high acid environment. (Some fruits and vegetables, such as apples and citrus, are acidic enough that they don't require additional acid.)

Keep jars in a cool, dry and dark place. For example, Jars that are exposed to intense sunlight or higher temperatures oxidize. Before canning, remove the oxygen present in the cells of vegetables and fruits by pre-cooking or pre-heating them.

Use only firm, mature, and fresh produce; avoid any that is insect-damaged, infected, or bruised. Wash thoroughly before using to eliminate germs.

Fresh produce, such as potatoes, carrots, and onions, should be peeled because vegetables planted in soil generally have a greater number of germs on the outside surface.

Process your food according to the method or time for pressure canning (low acid dish) or boiling water canning (high acid dish). Do not modify the time—too short a period leads to the jar contents not heating through sufficiently, while a prolonged period leads to over processing.

To maintain an acceptable level of acidity in the jar contents, use a safe, suggested recipe.

Importance Of Headspace In Canning

One of the most important aspects of canning is controlling the headspace of the jar. The space above the jar is known as headspace, and it lies between the top of the jar and the bottom of the lid. Without enough headspace, your food can overflow during processing, leaving residue on