Canning

Mbuattari

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The basic idea of canning is to kill any organism that might spoil food. So that it can be preserved for long periods of time. It is important to follow hygienic rules for this process. Keep everything clean especially hands.

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The art of canning came about because of necessity. When refrigeration was not available it was one of the methods used by farmers to preserve foods that would soon come to the end of their season, hence if they wanted to have food out of season it would be preserved by canning and enjoyed during the out of season months. it was also a method used for assuring that a plentiful harvest would not go to waste. Canning prevents spoilage and discoloration of food.

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As long as I can remember my mom canned foods so she could feed her family healthy preserved food instead of buying canned goods

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In fact except for tuna, sardines, anchovies and an occasional can of San Marzano tomatoes, the rest of the food I feed my family is either fresh or preserved by canning.

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The following are easy steps to ensure the canning process.

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Examine all your canning jars of any chips, cracks, uniformity, etc…These could make the jars break or leak, making your efforts of canning go to waste. Always use new lids. Lids should always be new when canning making sure they have no dents.

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Sterilizing jars:

Boil water in a pot large enough to hold the amount of jars you will be sterilizing.

Wash jars and lids with soap and water.

Place them in the boiling pot making sure both lids and jars are covered

Let them boil for 10 minutes

After 10 minutes, turn off burner and let it sit until cool enough to handle

Remove jars and lids from the water and set them on a clean towel

Now they are ready to be used.

Do not wait too long to use the sterilized jars otherwise you will have to repeat this technique.

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Note: both food and Jars should not be overly hot, it is best if jars are cool enough to handle and food is luke warm when you begin canning.

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Start canning:

Spoon the veggies, jams, sauce, fruits or whatever else you are canning into the previously cleaned mason jars, fill to top.

Screw the cap on tight. continue doing this until all jars have been filled.

Set the jars into a pot, stack them if you must.

Fill pot with enough water to cover all jars

Let the pot boil for 30 minutes

Then turn off the heat and let the jars cool inside the water

When the water is cool take the jars out and tighten the caps some more, just to make sure they are completely sealed.

Wipe jars and store on a shelf

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Note:

They have a very long shelf life. I have used mine even after 1 1/2 to 2 years. If you are canning to preserve for several months or years make sure to label and date the jars rotating stock, to ensure freshness.

This process is useful for acidic foods, non acidic foods need to be canned with the the use of a pressure canner. For the PH of foods refer to chart below

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Disclaimer:

Approximate pH in their natural state.

Please do more of your own research for accuracy on specific foods and more extensive guide to pH.

Aloe vera 6.10

Aloe Juice 6.00 – 6.80

Apple, baked with sugar 3.20 – 3.55

Apples 3.30 – 4.00

Apricots 3.30 – 4.80

Artichokes 5.50 – 6.00

Asparagus 6.00 – 6.70

Buds 6.70

Stalks 6.10

Avocados 6.27 – 6.58

Baby corn 5.20 -

BambooShoots 5.10 – 6.20

Bananas 4.50 – 5.29

Barley, cooked 5.19 – 5.32

Basil pesto 4.90

Beans 5.60 – 6.50

Black 5.78 – 6.02

Boston style 5.05 – 5.42

Kidney 5.40 – 6.00

Lima 6.50

Soy 6.00 – 6.60

String 5.60

Wax 5.30 – 5.70

Beans, refried 5.90

Beets 5.30 – 6.60

Blackberries, Washington 3.85 – 4.50

Blueberries, Maine 3.12 – 3.33

Broccoli 6.30 – 6.85

Brussels sprout 6.00 – 6.30

Buttermilk 4.41 – 4.83

Cabbage 5.20 – 6.80

Cactus 4.70

Cantaloupe 6.13 – 6.58

Capers 6.00

Carrots 5.88 – 6.40

Cauliflower 5.60

Celery 5.70 – 6.00

Chayote 6.00 – 6.30

Cheese, American, mild 4.98

Cheese, Camembert 7.44

Cheese, Cheddar 5.90

Cheese, Cottage 4.75 – 5.02

Cheese, Cream 4.10 – 4.79

Cheese, Edem 5.40

Cheese, Old English 6.15

Cheese, Roquefort 5.10 – 5.98

Cheese, Parmesan 5.20 – 5.30

Cheese, Snippy 5.18 – 5.2l

Cheese, Stilton 5.70

Cheese, Swiss Gruyere 5.68 – 6.62

Cherries 4.01 – 4.54

Chicory 5.90 – 6.05

Chives 5.20 – 6.31

Coconut, fresh 5.50 – 7.80

Coconut milk 6.10 – 7.00

Congee 6.40

Corn 5.90 – 7.30

Crabmeat 6.62 – 6.98

Cream 6.44 – 6.80

Cucumbers 5.12 – 5.78

Dates 4.14 – 4.88

Eggplant 5.50 – 6.50

Eggs, fresh whole 6.58

White 7.96

Yolk 6.10

Escarole 5.70 – 6.00

Fennel 5.48 – 5.88

Figs, Calamyrna 5.05 – 5.98

Garlic 5.80

Ginger 5.60 – 5.90

Gooseberries 2.80 – 3.10

Grapes, Concord 2.80 – 3.00

Grapes 2.80 – 3.84

Grapefruit 3.00 – 3.75

Hearts of Palm 5.70

Honey 3.70 – 4.20

Horseradish, freshly ground 5.35

Jackfruit 4.80 – 6.80

Jujube 5.20

Kale 6.36 – 6.80

Ketchup 3.89 – 3.92

Kumquat 3.64 – 4.25

Leeks 5.50 – 6.17

Lemon Juice 2.00 – 2.60

Lentils, cooked 6.30 – 6.83

Lettuce 5.80 – 6.15

Lime Juice 2.00 – 2.35

Lime 2.00 – 2.80

Loganberries 2.70 – 3.50

Loquat 5.10

Lotus Root 6.90

Lychee 4.70 – 5.01

Mangoes, ripe 3.40 – 4.80

Mangoes, green 5.80 – 6.00

Mangostine 4.50 -5.00

Maple syrup 5.15

Melons 5.78 – 6.80

Milk, cow 6.40 – 6.80

Milk, Goat’s 6.48

Milk, Sour, fine curd 4.70 – 5.65

Molasses 4.90 – 5.40

Mushrooms 6.00 – 6.70

Mustard 3.55 – 6.00

Nectarines 3.92 – 4.18

Noodles, boiled 6.08 – 6.50

Okra 5.50 – 6.60

Olives, black 6.00 – 7.00

Olives, green 3.60 – 4.60

Olives, ripe 6.00 -7.50

Onions 5.30 – 5.85

Oranges 3.69 – 4.34

Papaya 5.20 – 6.00

Parsley 5.70 – 6.00

Parsnip 5.30 – 5.70

Peaches 3.30 – 4.05

Pears 3.50 – 4.60

Peas, Chick, Garbanzo 6.48 – 6.80

Peppers 4.65 – 5.95

Persimmons 4.42 – 4.70

Pimiento 4.40 – 4.90

Pineapple 3.20 – 4.00

Plums 2.80 – 4.45

Pomegranate 2.93 – 3.20

Potatoes 5.40 – 5.90

Sweet 5.30 – 5.60

Tubers 5.70

Pumpkin 4.90 – 5.50

Quince 3.12 – 3.40

Radishes, red 5.85 – 6.05

Radishes, white 5.52 – 5.69

Raisins, seedless 3.80 – 4.10

Raspberries 3.22 – 3.95

Razor Clams 6.20

Rhubarb 3.10 – 3.34

Rice-Brown 6.20 – 6.80

Romaine 5.78 – 6.06

Scallion 6.20

Shallots 5.30 – 5.70

Sherry-wine 3.37

Soy Sauce 4.40 – 5.40

Soy bean curd (tofu) 7.20

Soybean milk 7.00

Spinach 5.50 – 6.80

Squash, acorn 5.18 – 6.49

Strawberries 3.00 – 3.90

Swiss Chard 6.17 – 6.78

Tamarind 3.00

Tangerine 3.32 – 4.48

Tea 7.20

Tomatillo 3.83

Tomatoes 4.30 – 4.90

Truffle 5.30 – 6.50

Turnips 5.29 – 5.90

Vinegar 2.40 – 3.40

Vinegar, cider 3.10

Walnuts, English 5.42

Water Chestnut 6.00 – 6.20

Watercress 5.88 – 6.18

Watermelon 5.18 – 5.60

Yams 5.50 – 6.81

Zucchini 5.69 – 6.10

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PRINTABLE RECIPE

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