canning

Canning is defined as the process of preserving food by heating and sealing it in containers for storage. Many people in the south can their food and it is important that we continue this practice for future generations. Canning is beneficial because it provides extended availability of foods, allows you to save money, and is quick to prepare when needed. Canned foods can stay good for many years, and can take up to 2 hours to initially prepare.

There are two different methods for canning, hot-pack method and raw-pack or cold-pack method. Hot-pack method is used for food that is slightly precooked, raw/cold pack method is used for foods that may fall apart when cooking. Raw/cold pack method is when uncooked food is placed into a jar and then filled with boiling water. Hot-pack method is when the food is heated in liquid and then placed into the jar. 

The reason canned food doesn’t commonly spoil is because of the high temperatures the foods are prepared with. These high temperatures from cooking kill the bacteria that causes spoilage. 

Storage container parts consist of the actual glass jar, the lid, and the band that holds the lid in place on the jar. The jar is able to withstand high temperatures without cracking and the band helps safely seal the lid in place. 

Aseptic processing allows the jars to become sterile. There are two common types of aseptic processing. Water-bath processing is when the containers are heated in a pot of boiling water.  Pressure processing is a little different because it is heated under pressure rather than liquid, this is better for low-acid foods. Processing time depends on the size of pieces of food. For example, larger pieces require longer heating time. The best way to determine how long your specific food needs to process is to utilize canning guides or find resources through the internet. 

Despite all the benefits of canning, there is still a downside or two. Botulism poisoning is the most deadly form of foodborne illness. However, botulism can be avoided by properly sealing your containers. It is caused by poorly sealed containers which can admit pathogen bacteria. Foul odor, puffy or cracked jars, loose lids, and unusual appearance are all signs of spoilage. If you think your canned food may have botulism do not open it but immediately throw it away. The other smaller downside is that over time your foods can lose nutritional value. Due to water soluble vitamins, or packaging in juices or oils which add empty calories.

photo via: Oak Road Farms