LCBO Food & Drink Autumn 2021

BATCH WORK

The basics The basic premise of preserving, otherwise known as “canning,” is that raw or cooked fruits and vegetables are packed into jars with appropriate liquids. They’re then heated to kill off bacteria, which would cause spoilage, and to create a partial vacuum, which produces a tight seal and allows us to keep food for a long time without it becoming contaminated. But that is only the beginning. Acidic foods, such as many fruits, are easily preserved in a boiling water canner, because their acidity inactivates enzymes and potentially poisonous bacteria. Low-acid fruits and vegetables may be pickled or cooked into sauces and chutneys with added acid to achieve the necessary safe acid level, or else they must be preserved at the high heat you can only achieve in a specialized pot called a pressure canner. All this is to say that as a beginner, you are best off following a current, tested recipe and doing some how-to reading. We’re giving you the ba- sics here. When you’re ready to dive in, seek out a recently published canning cookbook (no more than 15 years old) or reputable online sources (those that talk about science and food safety!) for more in-depth info.

Shop hardware and large grocery stores for supplies; stock up early in the season.

The gear: equipment and tools Along with standard equipment like a large, wide heavy-bottomed pot, measuring cups (dry and wet), measuring spoons, wooden spoons and spatulas, there are a few pieces of specialized gear that will set you up for canning success.

Canning Pot and Rack This is a very large, inexpensive pot with a wire insert designed to keep canning jars from sitting directly on the bottom of the pot. The insert also has two handles to allow you to lift a whole batch of jars in and out of the pot with ease. Alternatively, you can use a pot tall enough to hold your can- ning jars with 1 to 2 inches (2.5 to 5 cm) of water above them and a round metal cake cooling rack that fits into the bottom of the pot.

Tools Canning companies like

Canning Jars with Two‑Piece Metal Lids

Bernardin sell tool kits that contain a ladle, wide canning funnel, jar lifter (like a special- ized pair of tongs), headspace gauge and magnetic lid lifter. Again, while it is certainly possible to can without these tools, they are specifically designed to help make the process easier and will likely increase your enjoyment.

Preserves are often photographed in a wide variety of lovely jars, and you may find older recipes that use wax as a sealant, but we’ve learned a lot of science over the years, and food safety is a real concern. Use proper canning jars, called Mason jars. The jars and ring parts of the lids may be used over and over, but the flat top discs with the rubber seals can only be used once. Also pay attention to the size of jars your recipes require, as it is linked to the correct processing time.

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AUTUMN 2021 FOOD & DRINK