Canning Vegetable Crops

by Alden Smith

One of the nicest things about having a vegetable garden is having excess produce to can for the upcoming winter months. Nowadays, with the advent of farmer's markets and roadside stands, even the city dweller can enjoy home canned fruits and vegetables. Home canning is an inexpensive process once the initial expense has been covered. The natural goodness of home canned fruits and vegetables is a boon for the family. The savings on the grocery bill couldn't hurt, either.

Although home canning of vegetables can be a bit time consuming, the rewards are well worth the effort taken. Canning can be defined as the preservation of food through the application of heat so that the vegetable or fruit can be consumed at a later time. The process kills any botulism or bacteria that might dwell in the food. Heat is always generated by steam and boiling water.

To begin a home canning project, you need the following items:

A comprehensive book on canning
Steam-pressure cooker or boiling water bath canner, depending on type of food processed.
Glass jars
Metal lids with rubber sealing rings
Jar lifter
Cooling rack
Vegetables or fruit of choice

There are two types of home canning that produce the same results. For high acidic fruits and vegetables, such as peaches and pears, pickles, tomatoes, jellies, jams and butters, the boiling water bath method is used. Low acidic fruits and vegetables, such as acid foods, such as meat, poultry, seafood, soup and vegetables will be processed using a steam pressure cooker.

When choosing fruits or vegetables to can, always pick fresh, firm produce that is void of any bruising or bad spots. Avoid prepackaged produce, as you cannot inspect all the produce for this condition if it is wrapped up. Remember that vegetables begin to lose vitamins when picked within a day or two, and that processing them with the canning method will another third to a half of these vitamins and minerals. Avoid fruits and vegetables that have not been kept cool, or have spent a long time in the sun. Fresh picked is always best. Storing for long periods of a year or more will also deplete vitamins and minerals.

A pressure canner is a large heavy utensil that heats water under pressure to create steam, which is much hotter than boiling water. The steam reaches a temperature of 240 degrees, thus killing all bacteria and botulism.

Food canned in a pressure canner can be both cold and hot packed. Check your canning guide to determine which foods require either process.

Always wash any fruit or vegetable carefully to remove pesticides and residual dirt. Peeling of root crops such as carrots, parsnips and underground stem produce removes much of the botulism spores. Peeling tomatoes for canning is essential for the same reason.

Begin the process by thoroughly inspecting your canning jars for cracks and nicks. Don't use them if you have any doubt about them for this reason. Boil the jars, lids, and rings to kill any bacteria. You may also wish to add some bleach to the washing water for further disinfection.

Pack the vegetables into the jars, pour boiling water into the jar, and insure there are no air gaps. With the use of a jar lifter, place the jars into the pressure cooker. Fill the cooker with water until at least 3 inches above the top of the jars. turn on the heat, and wait for the steam to begin. Steam for 10 minutes, and shut off the pressure cooker by either dropping the weight gauge into place, or by closing the petcock. Remove from the pressure cooker after the allotted time has passed, and place jars on a cooling rack. Allow to cool for at least 24 hours, and check for seal.

The process for hot water bath canning is much the same as with a pressure cooker. Always refer to your canning guide for necessary times and procedures.

Always store any canned fruit or vegetable in a dark, cool place. Never allow the sun to reach the jars, as it can lead to spoilage.

With a little time spent and a small investment into supplies, you can have fresh fruits and vegetables the year round. If you carefully follow the procedures outlined in your canning guide, success is secured.