Library Lines
September 22, 2011
Jean A. Rose-DeRenzy
Summer is ending and harvest is upon us. If you are faced with the question what to do with garden bumper crops, the Chatham Area Public Library has the answer—Can It!
Home canning provides the perks of fresh produce year-around. Preserving food at home creates products that can save time for future meals, be used as gifts, and–best of all—allow you to enjoy your harvest year-around. What a treat to have corn-on-the-cob in the middle of winter! An avid gardener identified 52 as the ideal quantity to “put up.” That would provide at least one item per week throughout the year.
There is a science behind today’s food preservation processes. There are naturally micro-organisms all around us. Uncontrolled micro-organism growth, however, causes food to spoil. Consumption of incorrectly preserved foods can lead to serious illness. Heat-processing home-canned food is not optional; it is essential for destroying food-spoiling micro-organisms and creating an adequate hermetic (airtight) seal. The acidity of the food being processed determines the time, temperature, and which heat processing technique is used–a boiling water canner or a pressure canner.
Like any job, having the right tools on hand is essential. The items needed for home-canning are generally found in most home kitchens with the exception of canning jars and new lids and rings. Jars can be re-used if they remain free of cracks and chips, but new lids and rings should be used to ensure proper sealing. A boiling water canner is a large, deep pot with a lid and rack. A pressure canner is a a heavy pot with a lid that can be locked in place, and a pressure-regulating device. Additional utensils that aid in the process include jar lifters, canning funnels, and non-metal spatulas.
Canning may be intimidating at first thought, but rest assured there is a wealth of resources available at the Library to assist you in stocking your larder. Shira Bocar shares her ideas for dealing with the super-abundance of end-of-summer produce in the September 2011 issue of Whole Living. The Complete Book of Home Preserving: 400 Delicious & Creative Recipes for Today, edited by Judi Kingry and Lauren Devine, covers supplies, heat processes, and time-tested favorite recipes.Ball Blue Book Guide to Preservingis a “must read” for the novice preserver. It contains simple step-by-step instructions that even my husband could follow the first year we canned potatoes. For those preferring the DVD route, consider watching So Easy to Preserve, a DVD developed by University of Georgia Cooperative Extension. It covers the most up-to-date recommendations for preserving fresh foods and great taste in your home. Kim Sunee in her article “Canning & Can Do,” featured in the August/September 2011 issue of Organic Gardening, suggests hosting a canning party with “hair ties” for all. Many hands can make light work.
Preserving food has become simplified and generally requires less time than baking a cake. Unlike baking, the “canned goodies” do not take up freezer space and can be stored on the shelf for a year. The authors of Tart and Sweet, Kelly Geary and Jessie Knadler, direct us to “take a deep breath, choose favorite fruits and vegetables, get in the kitchen with friends, and get preserving” after you stop by the Chatham Area Public Library for your canning references.