How to preserve fruits and vegetables with canning, including 3 recipes.

Canning is a great way to preserve fruits and vegetables and extend their shelf life. Not only does it allow you to enjoy the taste of seasonal fruits all year round, but it also allows you to control the ingredients and avoid added sugars and preservatives often found in store-bought canned goods. In this article, we will go over the basic steps of canning and provide three delicious recipes for you to try at home.

The process of canning involves heating and sealing fruit in a jar to kill any bacteria and create a vacuum seal. This prevents new bacteria from entering the jar and spoiling the fruit. There are two main methods of canning: water bath canning and pressure canning. Water bath canning is best for high-acid foods such as fruits, pickles, and jams, while pressure canning is necessary for low-acid foods such as vegetables and meats.

Before you start canning, it’s important to gather all the necessary equipment. You will need canning jars with lids and rings, a large pot for the water bath, a jar lifter, a canning funnel, and a bubble freer (optional). Make sure to sterilize your jars and lids by boiling them in a pot of water for at least 10 minutes.

Once you have all your equipment ready, you can start preparing your food. Start by washing and peeling the fruit and veg, if necessary. Cut it into small pieces and place it in a pot with some water. Bring the water to a boil and let the fruit cook until it is soft. If you are making a jam or preserve, you can add sugar and pectin at this point to help thicken the mixture.

Once the food is cooked, use a canning funnel to fill the jars, leaving about a half-inch of headspace at the top. Wipe the rim of the jars with a clean cloth to remove any food particles, then place the lids on top and screw on the rings until they are fingertip tight.

Next, place the jars in a large pot of boiling water. The water should cover the jars by at least an inch. Boil the jars for the recommended amount of time, depending on the size of the jars and the altitude of your location. A general rule of thumb is to boil pint-sized jars for 10-15 minutes and quart-sized jars for 15-20 minutes.

Once the jars have finished boiling, use a jar lifter to carefully remove them from the water and place them on a towel to cool. As the jars cool, you should hear a “pinging” sound as the vacuum seal is formed. Once the jars are cool, press down on the center of the lid to ensure that it is sealed. If the lid springs back, it is not sealed properly and the food should be refrigerated and consumed within a week. Sealed jars can be stored in a cool, dark place for up to a year.

Now that you know the basics of canning, here are three delicious recipes to try at home:

Spiced Apple Butter

Ingredients:

• 4 pounds of peeled, cored, and sliced apples
• 2 cups of apple cider
• 1 cup of sugar
• 1 tablespoon of cinnamon
• 1 teaspoon of nutmeg
• 1 teaspoon of cloves

Instructions:

1. Combine the apples, apple cider, sugar, cinnamon, nutmeg, and cloves in a large pot.
2. Bring the mixture to a boil, then reduce the heat and let it simmer until the apples are soft.
3. Use a blender or immersion blender to puree the mixture until smooth.
4. Fill the jars with the apple butter, leaving about a half-inch of headspace at the top.
5. Wipe the rim of the jars with a clean cloth to remove any food particles, then place the lids on top and screw on the rings until they are fingertip tight.
6. Place the jars in a large pot of boiling water. The water should cover the jars by at least an inch.
7. Boil the jars for 10-15 minutes, depending on the size of the jars.
8. Carefully remove the jars from the water and place them on a towel to cool. As the jars cool, you should hear a “pinging” sound as the vacuum seal is formed.
9. Once the jars are cool, press down on the center of the lid to ensure that it is sealed. If the lid springs back, it is not sealed properly and the apple butter should be refrigerated and consumed within a week. Sealed jars can be stored in a cool, dark place for up to a year.

Enjoy your homemade spiced apple butter on toast, waffles, or as a topping for oatmeal or yogurt.

Blueberry Jam

Ingredients:

• 4 cups of fresh blueberries
• 3 cups of sugar
• 1/4 cup of lemon juice

Instructions:

1. Wash and sterilize your jars and lids.
2. In a large pot, combine the blueberries, sugar, and lemon juice.
3. Bring the mixture to a boil, stirring constantly to prevent burning.
4. Let the mixture boil for about 10 minutes, or until it reaches the desired thickness. You can test the thickness by spooning a small amount onto a plate and seeing if it sets up.
5. Use a canning funnel to fill the jars with the blueberry jam, leaving about a half-inch of headspace at the top.
6. Wipe the rim of the jars with a clean cloth to remove any food particles, then place the lids on top and screw on the rings until they are fingertip tight.
7. Place the jars in a large pot of boiling water. The water should cover the jars by at least an inch.
8. Boil the jars for 10-15 minutes, depending on the size of the jars.
9. Carefully remove the jars from the water and place them on a towel to cool. As the jars cool, you should hear a “pinging” sound as the vacuum seal is formed.
10. Once the jars are cool, press down on the center of the lid to ensure that it is sealed. If the lid springs back, it is not sealed properly and the blueberry jam should be refrigerated and consumed within a week. Sealed jars can be stored in a cool, dark place for up to a year.

Enjoy your homemade blueberry jam on toast, in yogurt or oatmeal, or as a topping for ice cream or cheesecake.

Spicy Tomato Salsa

Ingredients:

• 6 cups of chopped tomatoes
• 1 cup of chopped onion
• 1 cup of chopped bell peppers (any color)
• 1 cup of chopped jalapeno peppers
• 1/2 cup of white vinegar
• 1/4 cup of lime juice
• 2 tablespoons of sugar
• 2 teaspoons of salt
• 1 teaspoon of ground cumin
• 1/2 teaspoon of black pepper

Instructions:

1. Wash and sterilize your jars and lids.
2. In a large pot, combine the tomatoes, onion, bell peppers, jalapeno peppers, vinegar, lime juice, sugar, salt, cumin, and black pepper.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
4. Use a canning funnel to fill the jars with the salsa, leaving about a half-inch of headspace at the top.
5. Wipe the rim of the jars with a clean cloth to remove any food particles, then place the lids on top and screw on the rings until they are fingertip tight.
6. Place the jars in a large pot fitted with a rack and add water until it reaches about 1 inch above the jars.
7. Bring the water to a boil, then lower the heat and let the jars simmer for about 40 minutes. You may need to add more water to the pot to make sure the jars remain covered.
8. Carefully remove the jars from the water and place them on a towel to cool. As the jars cool, you should hear a “pinging” sound as the vacuum seal is formed.
9. Once the jars are cool, press down on the center of the lid to ensure that it is sealed. If the lid springs back, it is not sealed properly and the salsa should be refrigerated and consumed within a week. Sealed jars can be stored in a cool, dark place for up to a year.

Enjoy your homemade spicy tomato salsa with chips, on tacos or burritos, or as a topping for grilled chicken or fish.

A few more recipes

You can never have enough ideas when it comes to preserving food. Here are a few more ideas to try:

1. Spiced Apple Rings: Thinly slice apples and pack them into canning jars. Make a syrup using water, sugar, and spices such as cinnamon, nutmeg, and cloves, and pour it over the apples. Process the jars in a water bath to seal them.
2. Peach Preserves: Peel and slice peaches, and combine them with sugar and lemon juice in a large pot. Cook the mixture until the peaches are soft and the sugar has dissolved. Pack the preserves into canning jars and process in a water bath.
3. Cherry Jam: Pit and crush cherries, and combine them with sugar in a pot. Bring the mixture to a boil, stirring constantly. When the jam reaches the desired consistency, pack it into canning jars and process in a water bath.
4. Blueberry Syrup: Combine blueberries, sugar, and water in a pot, and bring the mixture to a boil. Reduce the heat and simmer until the berries are soft and the syrup has thickened. Pack the syrup into canning jars and process in a water bath.
5. Strawberry Freezer Jam: Hull and crush strawberries, and combine them with sugar and a pectin mixture. Stir the mixture until the sugar has dissolved, then pack it into airtight containers and freeze until ready to use.