ROANOKE TIMES
Copyright (c) 1996, Roanoke Times
DATE: Wednesday, July 10, 1996 TAG: 9607100018
SECTION: EXTRA PAGE: 8 EDITION: METRO
Many people shy away from canning, fearing that it's too time-consuming and complicated. Actually, home canning just means taking your foods one step beyond preparing them for a meal.
As with any type of cooking, being well-organized and gathering all equipment and jars beforehand will save time and make the project far less daunting. Beyond that, the following guidelines should help simplify the process of safely preserving your summer produce:
Be sure you know the recommended processing time for the produce you are preserving.
Wash jars. Prepare new lids according to package directions. Lids should not be reused - there is a high incidence of failure to seal with used lids.
Harvest, clean and trim, break or cut the fruit or vegetable to be presented.
Select either the hot-pack or the raw-pack method.
For hot pack, the food is heated before being packed into jars. Place the heated food loosely into the jars, leaving some space at the top. Fill the jar with boiling cooking liquid, syrup or water until the food is covered, leaving the recommended amount of space at the top.
For raw pack, food is placed into the jars without heating then covered with boiling water or liquid, leaving space at the top.
Add salt to vegetables if desired. The usual proportions are 1/2teaspoon for pint containers, 1teaspoon for quarts. Salt adds flavor, but food can be canned safely without salt.
Remove air bubbles by running a plastic spatula between the jar and its contents. Plastic is a better choice than metal, which may scar jars.
Place the lids on jars and tighten screw bands firmly. Tighten them as much as you can without forcing them.
Place filled jars on a rack in the pressure canner, which should have 2 to 3 inches of hot water in it. Fasten on the canner lid. Turn heat high initially.
Operate the pressure canner according to directions. Allow steam to escape for 10 minutes before closing the vent or petcock. When pressure reaches the desired level, usually 10 pounds, start to count processing time. Adjust the heat to keep pressure as constant as possible.
When processing time is up, move the canner off the burner or turn off the heat. Allow to cool naturally to 0 pound pressure. Open the vent or petcock to allow remaining steam to escape before removing the lid from canner.
Remove the jars and set on a rack or folded cloth to cool. Leave space between the jars to speed cooling. Do not tighten the screw bands after processing or turn the jars upside down.
When jars are cold, test the seal. The center of the lid should curve down and should stay down when it is pressed. It should make a ringing high-pitched sound when tapped with a spoon. The screw bands may be removed at this point. Bands are not necessary once the jars are sealed.
To use the water-bath method, prepare the food in the same way.
Place filled jars on the rack in hot water. Add more boiling water if needed to bring the water level to an inch above the tops of the jars. Cover and turn up the heat.
Start counting processing time as soon as the water comes back to a rolling boil. Keep water boiling the entire processing time. If the level of water boils down, add enough boiling water to keep the jars covered by one inch of liquid. Be sure to add water that is already boiling so the temperature does not drop below the boiling point.
Process the recommended length of time. Then remove the jars from the canner with a jar lifter and set them on a rack or folded cloth until they cool. Don't cover the jars. Do not tighten screw bands after processing or turn the jars upside down.
When the jars are cold, test the seal.
If they are not sealed, refrigerate the jars of food and use as soon as possible or reprocess.
To reprocess, remove the lid and check for nicks that may have interfered with sealing. If nicks are found, transfer the food to another jar. A new lid is necessary whether or not you change jars. Process for the full amount of time.
`Fresh' food year round
Freezing fresh fruits and vegetables offers a safe and economical way to keep summer's variety and freshness around all year. Home freezing also allows you to control the salt, sugar and fat content of food and package it in sizes that make sense for your family.
While almost any fruit or vegetable can be frozen for later use, you'll be more successful with vegetables that are served cooked. Equally important is to choose produce at the height of ripeness and to wash it thoroughly. Avoid peeling and chopping produce more than necessary, as exposure to oxygen can cause fruits and vegetables to lose nutrients.
Raw vegetables should be briefly steamed, then submerged in cold water (blanched) before freezing. This step will deactivate the enzymes that assist in the ripening process and will help vegetables retain nutrients and color. Vegetables used to season stocks and stews, such as onions and green peppers, do not have to be blanched before freezing.
Blanching is a two-step process. First lower a small amount of the vegetable into boiling water. The ratio of vegetable to water should be such that the water doesn't stop boiling. A pound of prepared vegetable to a gallon of water is a common proportion.
Blanch long enough for heat to penetrate the food. Virginia Cooperative Extension home economists and the USDA have information on recommended times for each vegetable. But as a rule, larger pieces of produce require longer times. For example, green beans need to be blanched for just three minutes, while large ears of corn need about 11 minutes.
After the food has been in boiling water the recommended amount of time, lift it out and plunge it into icy water for about the same length of time it was heated. This stops the cooking process. Drain.
Package the food in materials that are airtight and that will withstand freezer temperature.
Waxed paper and brittle plastic containers may crack in the cold. Plastic bags or containers are usually preferred for fruits and vegetables. Plastic wrap, freezer paper, heavy duty aluminum foil or glass containers may also be used.
Store in a freezer that is at 0, F.
Fruit can be frozen without any preparation beyond washing, cutting and sealing in airtight containers. Since the fruit will be soft when it thaws, however, it is better to use this method for fruit that will eventually be cooked.
Juicy fruits such as peaches and other pie fillers can also be covered with fruit juice and sealed in an airtight container to retain the most flavor and texture.
To make frozen produce even more convenient, place fruits and blanched vegetables on a cookie sheet and allow pieces to freeze without touching. Once frozen, transfer to airtight containers. This step will allow you to use them later in smaller amounts without thawing the entire container.
Avoid losing nutrients and crispness by steaming previously frozen vegetables briefly on the stove or in the microwave with a minimal amount of added water.
Put dates on all containers to serve as a reminder of how long the food has been frozen. Vegetables can remain in the freezer for eight to 10 months, while fruits are best eaten six to 12 months after freezing.
For a free brochure on how to increase your consumption of fruits, vegetables and whole grains as part of the diet recommended by the American Institute for Cancer Research, send a stamped (55 cents postage), self-addressed No.10 envelope to the American Institute for Cancer Research, Dept. AP, Washington, D.C. 20069. |- EXTENSION FAMILY AND CONSUMER SCIENCES, FOOD AND NUTRITION, VIRGINI TECH; AMERICAN INSTITUTE FOR CANCER RESEARCH
LENGTH: Long : 140 lines ILLUSTRATION: PHOTO: Today's garden vegetables will make great spreads andby CNBrelishes later. color.