You know that on a good year, your fruit tree will yield more fruit than you and your family can eat or give away. It’s time to can them. You know tomatoes, peppers, potatoes, and carrots will need to be preserved before they go bad. It’s time to can them. Don’t let the hard work you put into to making your garden a success over the spring and summer go to waste. With a plenteous harvest, it’s time to can.
But what if you don’t know how to can, or what if you only know so much about canning to be dangerous? There are answers in the book, Canning Full Circle written by the Canning Diva®, Diane Devereaux. Inside the pages of this book contain mouth-watering recipes, and they come with canning instructions. The Canning Diva® lays out in detail how to can food the right way.
Do you have canning questions like where do I start, what is the shelf life of my canned item, how do I can safely, and other such curiosities about doing the method correctly? There is a science to preserving food long term, and Canning Full Circle details them. Below are a few items to consider, but they are not complete. To get full instructions on canning, pick up a copy today of Canning Full Circle. You can purchase it online here or wherever books are sold.
Some Important Factors to Consider
Acidic Value
In canning, there is the acidic value that keeps harmful bacteria from growing. Acid food can use both the water bath method or the pressure canning method. However, low acid food must use a pressure canner.
Time and Temperature
Time and temperature must be considered when canning. As mentioned above, there are two methods. Water bathing and pressure canning. Each method is defined by its temperature output. “Water bathing temperature output is 212 degrees Fahrenheit because we rely on the temperature of boiling water to safely process our jars of food. Pressure canning however, gives a temperature output upwards of 250 degrees Fahrenheit so we may safely process low acid foods more efficiently.” *From Canning Full Circle pages 14 and 15
Filling and Sealing Jars
There are several methods to filling and sealing jars. The Raw-Packing Method. The Hot-Packing Method. The Dry-Packing Method.
Canning Full Circle gives specifics on how these methods work when canning.
Headspace is another important part of the process. As the Canning Diva® says, “The key to lid sealing starts with a clean jar rim and properly measured headspace. Headspace is defined as the unfilled space above the food inside a jar and below its lid. It is crucial to understand and follow the headspace instructions in each recipe.” From Canning Ful Circle page 20.
This valuable book also informs you on how to remove trapped air, canning with sugar and salt, using thickening agents, adding the right type of acid, in addition to the types of tools you need to correctly can.
By the time you finish this book, you will be well versed in canning from start to storage, from using the canned items to serving them. Just think of all the delicious dishes you will be able to make throughout the year because you knew how to preserve your precious garden vegetables and fruits.
Canning Full Circle will grace the shelves of your kitchen collections and be of good use over and over again.
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