Canning 101 - Estimating - How Much Produce Do I Need

One of the challenges for me when canning is determining how much produce I need, or number of jars will I get from what I have on hand?  I don’t have a crystal ball, and since most of us did not grow up canning as a norm I need a reference point.  I found that point in an old canning book my Mom recently gave me.  Ball Blue Book The Guide to Home Canning and Freezing, dated 1983.  I bought the newly released version of another, and I find it more difficult to use than the old standard she gave me.  

Now, how to estimate the number of jars needed.  It would really stink to have all the produce on hand, and not have enough jars or lids, so planning is essential as far as I’m concerned.  I guess there’s always the freezer or dehydrator as back up, but I like to be prepared and know what I’m getting myself into. 

Here’s a rough list of produce, and the average weight needed for a 1 quart jar.  Please note, it will depend on how you pack the jars.  Is the product sliced, chopped, left in half, etc.?  But this should give you a great idea of what you’ll need to plan for.

Produce                                                               Pounds needed per 1 quart jar

Fruit

Apples, Apricots, Tomatoes                                                   2.5 to 3

Applesauce                                                                                2.5 to 3.5

Berries                                                                                         1.5 to 3

Cherries (unpitted)                                                                    2 to 2.5

Peaches, Pears                                                                             2 to 3

Plums                                                                                             1.5 to 2.5

Tomatoes for juice                                                                        3 to 3.5

Vegetables

Green Beans                                                                                  1.5 to 2.5

Beets                                                                                                2 to 3.5

Carrots, Sweet Potatoes                                                               2 to 3

Corn (measured weight includes husks), peas                          3 to 6

Squash                                                                                              2 to 4

We’re getting ready to start our fall garden.  We were a bit delayed due to an issue at The Compound a couple of weeks ago, but hope to get the seedlings started this week, so I can do some more canning.

Canning 101 - Safety

Just like you shouldn’t cross the street without looking for cars, you shouldn’t can food without following some safety guidelines.  

Understand that in the air and all around are invisible microorganisms; mold, yeasts and bacteria.  Some of these are good, but others are not under certain conditions.  Canning interrupts the natural process of spoiling through heating foods in sealed containers.  The heat destroys the harmful microorganisms and at the same time, air is driven from the jar forming a seal, preventing the harmful bacteria from entering and contaminating the food.  If we ignore the safety aspect of canning, we run the risk of racing out into the street and harming ourselves or our family.

·       Inspect your jars for nicks, cracks and sharp edges.  Do not use if you find any.

·       Do not use any rusted or bent lids or screw bands.

·       Follow the manufacturer’s instructions for lids.  In general they should be washed with hot soapy water and rinsed.  They are typically held in hot water until needed during the canning process.

·       Eliminate air bubbles in jars using a bubble freer (nonmetallic), and pack food into the jar leaving the recommended head space.   Anywhere from 1/8” to 1”, so read the instructions.

·       Only use canning jars.  Do not reuse glass containers from the grocery store.  They are not made to withstand the heat and/or pressure required.

·       Never pour boiling water or hot food into a room temperature jar.  Your jars should be washed, rinsed and left sitting in hot water until needed during the canning process.  Do not heat your jars in the oven.  You can also leave them in your dishwasher until ready as long as the machine keeps the jars hot.  I start using mine when the machine is on the drying cycle. 

·       Never put a room temperature jar into boiling water.

·       Do not place a hot processed jar on a cool or wet surface, you risk the jar shattering.

·       Always use nonmetallic utensils.

·       Do not use wire brushes or steel wool to clean jars, they can damage the glass.

·       Of course, be careful when handling the hot water or hot food.  Use the jar lifter; it’s not there just to look good.

Hope the information is helpful.   Let me know if you have any questions.

Canning 101 - Methods of Canning

I find that canning is like planning a vacation.   First you need to decide on the destination or food to be preserved.  Are you looking for a simple place to stay, quiet,  kick back and read a good book;  standard peas and carrots, or something more exotic or adventuress like zip lining, rock climbing; salsa or spicy chili? 

Both are vacation, but they take you to different destinations, and will require different types of clothing and planning; Acid – Water Bath Method, or Low Acid – Pressure Canning. 

Acid

Generally all fruits are acid foods.   If you add vinegar to a recipe, like pickles and relishes, they are treated as acid foods.  The vinegar takes the place of the natural acid found in fruits, so their processing falls under the acid-water bath method.  (Note: When it comes to tomatoes, if processed by themselves are considered acid, but when added with other vegies like onions or peppers, they are treated as low acid.) 

The acidity that exists in acid foods can easily be destroyed, killing the mold and yeasts, by heating the filled canned jars in boiling water for a period of time.  Acid in food protects against the growth of bacteria.  

Water baths, are just that; a large pot of water, creating a nice jacuzzi for your canned fruits.  You can use a standard pot with lid, but it needs to be large enough for your filled jars to sit in, and allow for an additional 1 -2 “of water on top.  You’ll also need something on the bottom to keep the jars off the bottom of the pot, and enough room so the jars do not tip over or bump against each other.  The boiling water needs to touch all the surfaces of the jar for proper processing.

Low Acid

These are foods that contain very little natural acid, typically all vegetables, meats, poultry and seafood, soups, salsa (mix of tomatoes and other low acids like onions and peppers) are all treated as low acid-pressure canning method.

Low acid foods contain harmful elements of certain bacteria, not easily destroyed at temperatures up to 212 degrees F, so they need to be superheated to 240 degrees F.  In order to get to this temperature, we need pressure.  Without this, your food will spoil or you run the risk of getting sick.

Pressure canners, are a very specific type of kettle, with a lid that can be clamped or locked down to make a steam tight seal.  They typically have a safety valve (be careful what you buy at a yard sale, look for the newer ones for safety reasons) and a pressure gauge.  Please follow the manufacturer’s safety instructions, each model operates differently.  Also, there is a difference between pressure canners and pressure cookers.  You’ll need to allow for additional processing time, should you be using a pressure cooker versus a pressure canner. I’ll be using a pressure canner.  I’ve never used a pressure canner before, so we’ll be learning together.  In the meantime, please review the information in the link below.  It gives a lot of good information relating to the safety and use of pressure canners.

http://nchfp.uga.edu/publications/uga/using_press_canners.html

Pickles and Patience is not one of my virtues...

I know patience is a virtue, but it's not one of mine, or the Moose for that matter!  We couldn't wait the recommended 72 hours before testing the refrigerated dill pickles.  The jars just kept calling to us, each time we opened the frig.

I will share the recipe, but will explain how I would change it up, for me.

4lbs of cucumbers, spears or sliced
fresh dill, enough for 3-4 sprigs per jar
jars - I used 6 quart size Kerr jars
pickling spice - 2 tsp per jar I used Ball, Mixed pickling spice, but would make my own
fresh garlic - enough for 1-3 cloves per jar, sliced
6 cups distilled white vinegar
6 cups water
4 Tbs + 4 tsp sea salt
4 Tbs sugar

Cut up the cucumbers, place them in the jar, leaving around 1/2" at the top.  Add in dill, garlic and pickling spice in to each jar.  Pack the jars tight.

Make the brine;  mix vinegar, water, salt and sugar in a non-reactive pot, and bring to a boil.  Mix so the sugar and salt are blended.  Boil for 2 minutes, then remove from heat and cool slightly.

Add the brine to each jar, covering the cucumbers.  Cap/cover the jars and refrigerate. 

You're supposed to wait 72 hours, we waited 60.  They were crunchy, and tangy.  You know when something is so tangy your eye squints all on its own?!  Yum, that's how I like my pickles.  However, I will not use the Ball, Mixed Pickling Spice again.  There is too much of some seed, possibly cloves, and not only can you taste it, you can smell it.  It hasn't stopped us from eating them, but it is the "one" thing I would change.

Ball ingredients;  mustard seed, black peppercorns, dill seed, cardamom, cassa, ginger, coriander, allspice, chili pepper, cloves, bay leaves.

Otherwise, the recipe is a keeper.  Definitely deli style pickles. On a scale of 1-5, they're a 4, but only because of the cloves.

I found the recipe online at bigapplenosh.com