Canning your garden harvest is a great way to enjoy the taste of summer all year round. However, some people are hesitant to try home canning due to fears about the safety of home-canned foods. While it’s true that improper canning methods can lead to foodborne illnesses such as botulism, following trusted recipes and using proper canning techniques can help ensure that your canned goods are safe to eat. Water bath canning is a simple and effective way to preserve your garden vegetables, and with a little practice, you can be canning like a pro in no time.
Follow Trusted Recipes
One of the biggest fears surrounding home-canned food is the risk of botulism, a rare but potentially deadly form of food poisoning caused by a toxin produced by the bacteria. It’s important to follow trusted recipes from reliable sources such as the USDA, National Center for Home Food Preservation, or Ball Canning to ensure that your food is safe to eat. These recipes have been tested and proven to be safe for home canning, and they provide instructions on the proper processing times and methods to eliminate the risk of botulism.
Water bath canning is a process that uses boiling water to create a vacuum seal on jars of high-acid foods such as pickles, jams, and most fruits. Vegetables, on the other hand, are typically low-acid and require additional acidification to make them safe for water bath canning. This is usually achieved by adding vinegar, lemon juice, or citric acid to the jar before processing.
Why Water Bath Can
Water bath canning is a great way to preserve your garden vegetables because it’s a simple and inexpensive method that requires minimal equipment. It’s also a great way to control the quality and ingredients of the food you’re eating. By following trusted recipes and proper canning techniques, you can safely preserve your garden harvest and enjoy the taste of summer all year round.
What to Water Bath Can
Vegetables that are high in acid, such as tomatoes, pickles, and most fruits, are best for water bath canning. These foods have a pH level of 4.6 or lower, which makes them safe to can in a boiling water bath. Vegetables that are low in acid, such as green beans, carrots, and peas, require pressure canning to ensure they are safe for consumption. However, some low-acid vegetables can be safely water bath canned with the addition of acidic ingredients such as vinegar or lemon juice.
Supplies
- Canning jars
- Bands
- New Lids
- Large pot or canner with a rack
- Canning funnel and tongs
- Lemon juice, vinegar, or citric acid (for acidification)
- Salt or other seasonings (optional)
The Process
Always closely follow your trusted recipe but these are the basic steps in the process:
- Wash and prepare your vegetables according to your recipe.
- Sterilize your jars, lids, and bands by boiling them in water for 10 minutes.
- Fill each jar with the prepared vegetables, leaving a recommended amount of headspace at the top.
- Add any seasonings or salt, if desired.
- Add the required amount of acid for the recipe you are following.
- Use a clean, damp cloth to wipe the rim of each jar to ensure a good seal.
- Place the lids on the jars and screw on the bands.
- Place the jars on the rack in your canner and add enough water to cover the jars by at least one inch.
- Bring the water to a rolling boil and process for the recommended amount of time for your recipe.
- Remove the jars from the canner and let them cool on a towel or rack.
Storage
Properly canned vegetables can last for up to a year or more when stored in a cool, dry place away from sunlight. It’s important to check your jars for signs of spoilage before consuming, such as mold, odors, or cloudy liquid. If you notice any signs of spoilage, do not consume the food.
