How To Preserve Produce Without Refrigeration
(Page 7 of 9)
July/August 1971
By Frank Garrett
There is one other type of canning jar with what is known as a clamp lid. I can't describe the appearance of this one because it's indescribable . . . but if you have one you'll know what I'm talking about. I know of no place that this type of jar can still be purchased, but if you can get them they're great!
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Once you've found or bought your glass jars and reuseable tops, you'll only have to replace the sealing rings from time to time. These are the little rings of red rubber which fit between jar and lid to insure an air-tight seal (commercial canning companies use pieces of waxed cardboard for this job . . . but the cardboard wears out quickly and makes the food taste funny so invest 2¢ and buy rubber rings).
After you've collected your basic home canning equipment, the next logical step is to begin canning everything in sight . . . always bearing in mind that there are no safe shortcuts in canning.
The logical first step of the canning process is the washing of all containers, tops and sealing rings in hot, soapy water.
Inspect tin cans for hair-line corrosion, check all jars for cracks or chips and discard any damaged containers. This is extremely important because defective jars or cans may explode during processing or the food they contain may spoil later.
Place all containers and tops (including sealing rings) into a wash tub or garbage can filled with water and boil hard for five minutes to sterilize. Keep all components in the hot water until you're ready to use them.
While the containers are being sterilized, prepare your food for canning. This may involve anything from simple washing to cooking and processing with a food mill, depending on what is being canned and the personal preferences of your family. If your particular tribe likes applesauce, for instance, can plenty of applesauce by all means. But if your three-yearold son detests applesauce, why not can sliced apples, whole apples, apple jelly and apple butter instead?
There are a few simple shortcuts which will considerably speed your preparation of food for canning. For instance, whole fruits and vegetables which have not been peeled may five minutes to sterilize. Keep all components in the hot water until you're ready to use them.
While the containers are being sterilized, prepare your food for canning. This may involve anything from simple washing to cooking and processing with a food mill, depending on what is being canned and the personal preferences of your family. If your particular tribe likes applesauce, for instance, can plenty of applesauce by all means. But if your three-yearold son detests applesauce, why not can sliced apples, whole apples, apple jelly and apple butter instead?
There are a few simple shortcuts which will considerably speed your preparation of food for canning. For instance, whole fruits and vegetables which have not been peeled may be punctured with a fork to prevent their skins from bursting during processing. A quick way to peel produce is by blanching. Simply immerse the fruits and vegetables in boiling water for one or two minutes, drain, cover with cold water to permit handling . . . and peel. Often the skins will slip right off, almost by themselves.
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