Bonus Step - Basic Home Canning

One of the ways American’s can save on their grocery bill is either canning fruits and vegetables in season. I know when I was growing up, my grandparents basement pantry was filled with canned fruits and vegetables. For example, it takes 2-1/2 to 3-1/2 pounds of tomatoes to make a quart of whole, halved, or quartered canned tomatoes. Tomatoes, along with a small amount of lemon juice, are the only ingredients. 1 quart equals about 2.2 (14.5 oz. $.80/can) cans of tomatoes. That is $1.76 of canned tomatoes.

The basic cost of fresh in season can be about $.25 per pound or between $0.625 to $0.875 for a quart of home canned tomatoes. That is a savings of between $1.135 to $.885. You are making your tomatoes at about $0.284 to $0.398 for 14.5 oz. If you get a 2 for $1 deal, you still save $0.216 to $0.102 per 14.5 oz.

Food safety has grown along with new technologies in home food preservation and the development of new agricultural crop varieties. For these reasons, it is important to follow current guidelines for home canning rather than old recipes. While they might be family favorites, older recipes may not have been properly tested for appropriate heat processing times and temperatures, which can affect the quality and safety of your final product.

Today, we classify foods for canning into two types for proper preservation: high-acid and low-acid foods. Each type requires a different method of heat processing to reach the temperatures necessary to prevent the growth of harmful bacteria and other microorganisms.

Low-acid foods, with pH values higher than 4.6, you must process at temperatures of 240°F for a specified length of time to destroy harmful bacteria. Because boiling-water canners cannot reach this temperature, you must process low-acid foods using a steam pressure canner. Low-acid foods include vegetables, soups, stews, ragouts, meats, poultry and seafood.

High-acid foods, on the other hand, require heat processing to 212°F reached by using a boiling-water canner for a specified period. Since the pH of these foods is 4.6 or lower, meaning the acidity is high, bacteria and other spoilers do not readily grow. High-acid foods include fruits, fruit juices, jams, jellies and other fruit spreads, tomatoes with added acid, pickles, relishes and chutneys, sauces, vinegars and condiments.

Canning of High-Acid Foods

Because they are relatively easy to preserve, foods containing high amounts of acid are a popular choice for home canners. These foods provide you with the opportunity to prepare and enjoy a wide array of creative recipes, from excellent side dishes to delectable desserts.

High-acid foods include fruits, fruit juices, jams, jellies and other fruit spreads, tomatoes with added acid, pickles, relishes, and chutneys, sauces, vinegars and condiments.

1. Before you begin, review the recipe and assemble equipment and ingredients. Follow guidelines for recipe preparation, jar size, canning method and processing time.

2. Visually inspect home canning jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Check bands for proper fit. Examine lids to ensure they are not scratched and the sealing compound is even and complete. Wash jars, lids and bands in hot, soapy water; rinse.

3. Place Ball brand or Kerr brand home canning jars in a large stockpot. Cover jars with water and place over high heat. Bring water to a simmer (180° F); reduce heat and keep jars hot until ready to use. After sterilizing, keep jars in hot water until ready to use. A dishwasher may be used to preheat jars.

4. Prepare food as recipe directs.

5. Place Ball brand or Kerr brand lids in a small saucepan. Cover lids with water. Bring to a simmer (180° F); keep lids hot until ready to use. DO NOT boil lids.

6. Fill hot jars one at a time with prepared food. Do not use an assembly line method for filling jars. Allow proper headspace. Over-filling and under-filling can result in seal failure. Headspace is determined by the food type:

• Jams, jellies and other fruit spreads ¼ inch
• Fruits and tomatoes ½ inch
• Fruit juices ¼ inch
• Pickles, relishes and chutneys ¼ inch
• Sauces, vinegars and condiments ¼ inch

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