Harness the taste of the growing season and enjoy it for months to come.
Take heart, tomato-lovers and berry aficionados: Even when September’s shorter days and colder nights mean another growing season has come to an end, preserving the home-grown flavors of July and August is easier than you think. And with a small time investment, you can indulge in the fresh, summery benefits well beyond the gardening season. Home canning was once the only way to “stock up” for winter. Today, it’s an art that turns backyard gardens into creative pantries and everyday cooks into culinary geniuses. You won’t need exotic equipment. Start with clean jars with new lids and a large saucepot or boiling water bath
canner. Although many home canners like using specialty canning utensils, everything else you need is probably in your kitchen right now. Prepare the food by chopping, peeling, or slicing and sometimes blanching or seasoning. Assemble the results in glass jars, then process in boiling water (or steam, depending upon the recipe) to enjoy fresh-picked flavor for months to come.
Canning Basics
Home canning is not complicated. It is a simple procedure of applying heat to food in a closed jar in order to interrupt the natural decaying that would otherwise take place. It requires “processing” or “heat processing” foods according to up-to-date, tested home canning guidelines. Proper home canning includes:
1. Use only the best, top quality ingredients. Preserve fruits and vegetables at their peak of ripeness.
2. Process ALL home canned foods according to acid (high or low) content.
3. Follow manufacturer’s directions for preparing home canning jars and two-piece vacuum caps.
4. Fill hot jar with prepared recipe. Leave recommended headspace. Remove air bubbles by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat around the circumference of the jar.
5. Wipe rim and threads with a clean, damp cloth. Center heated lid on jar. Screw band down evenly and firmly until a point of resistance is met—fingertip tight.
6. After processing, remove jars from canner; set jars upright on a towel to cool. Do NOT retighten bands or check for a seal while jars are hot.
7. After 24 hours, check lids for a seal. Sealed lids curve downward. Press the center of the lid to ensure it does not flex up or down. (Reprocess or refrigerate any unsealed jars.) Wipe jars and lids with a clean, damp cloth and dry.
8. Label and store jars in a cool, dry, dark place. For best quality, use home canned foods within one year.Spicy Tomato Salsa
• 6 pounds tomatoes (about 12 large)
• 9 dried hot chilies, seeds removed
• 15 cloves garlic, peeled and minced
• 3 cups diced red onion
• 6 jalapeño peppers, seeded and diced
• 1 1/2 cups chopped cilantro, packed tightly
• 1 tablespoon salt
• 3/4 teaspoon dried red chili flakes
• 3/4 cup red wine vinegar, 5% acidity
1. Prepare Ball® or Kerr® jars and closures according to instructions.
2. Peel, seed and dice tomatoes into 1/4-inch size pieces. Place chilies in a small bowl. Pour boiling water over chilies just to cover. Secure plastic wrap over bowl and allow peppers to steep for 15 minutes. Drain half the water from chilies.
3. Purée chilies and remaining water in blender for 1 minute or until smooth.
4. Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes or until mixture has thickened.
5. Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
6. Remove air bubbles with a nonmetallic spatula. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met (fingertip tight).
7. Process 15 minutes in a boiling-water canner.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Makes about 6 pints.
More Canning Know-How
For more recipes, tips and important charts on how to adjust processing times according to altitude, visit homecanning.com, a one-stop resource for canning supplies, procedures and recipes. The information and recipes provided in this article were supplied by Jarden Home Brands, marketers of Ball brand and Kerr brand home-canning products. Jarden Home Brands is a division of Jarden Corporation.
PHOTOS: Bradley Olman
