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Canning and Freezing Foods Safely
The long, warm days of summer are drawing to a close and with the threat of frost lurking, the sight of brightly decorated backyard gardens catches our attention. Laden tomato plants, squash and lettuce are carefully covered at night with sheets, afghans, coverlets, anything that will keep the cold at bay for another few weeks. Many kitchen counters are loaded with piles of zucchini, tomatoes, beans, herbs and other fruits and vegetables.
The task now is to find ways to “put up” the food in a safe and healthy manner. Many people have learned techniques of canning and freezing from their parents or grandparents. There are some simple tips that will assure that the food you preserve will maintain it’s quality and nutritive value.
How does canning preserve foods?
Most of the food we eat contains a high % of water, which means it is very perishable. Spoiling and loss of quality in food can occur for several reasons:
• Growth of undesirable microorganisms, bacteria, molds and yeast’s
• Activity of food enzymes (breaks down food nutritionally)
• Reactions with oxygen exposure (too much air)
• Moisture loss
Proper canning practices include:
• Careful selection of undamaged, ripe (not over ripe) fruits or vegetables
• Cleaning of all food prior to canning
• Peeling of some fresh food
• Hot packing of many foods
• Adding acids (lemon juice or vinegar) to foods, pickles, etc.
• Using acceptable, sterilized jars and self-sealing lids
• Processing jars in a boiling-water bath or pressure canner for the correct period
of time
Together these practices help remove oxygen from the jars; destroy enzymes; prevent the growth of bacteria, molds and yeast’s; and help form a high vacuum in the jars. A tight seal will pull the cap down snug after processing. The sound of popping lids is a comfort to the home canner! It means the jars are firmly sealed and impermeable to air and microorganisms.
What about freezing?
• Pick fresh, firm fruit or vegetables, well cleaned
• Cool all foods after blanching (if indicated) before packaging
• Some foods can be packed dry, some with liquids and others, “tray
packaged” (frozen loose on tray and then packaged)
• Leave headroom in containers to allow for expansion
• Seal rigid containers carefully. Keep sealed edge free from moisture or
food to ensure good closure
• Label each package with name of product, date, any added ingredients,
number of servings. Mark with freezer tape, pens or crayons that are
especially made for freezer.
The details:
Each food requires different care and processing time, so having a good reference is critical. The food that we harvest from our gardens is often tastier and the care we take in preserving will help maintain it’s nutritive value. The specific procedures for home preserving can be found in a variety of sources. My tried and true source for years (next to my grandmother) has been “Putting Food By” by Janet C. Greene. The book is available from www.amazon.com , or your local bookstore. Some other sources online are www.foodpres.com and www.ugs.edu/nchfp/ , The National Center for Home Food Preservation. With careful attention to these techniques, you can assure your family pleasure in consuming homemade blackberry jam, dilly beans, applesauce or pickled beets all winter long.
“HEALTHY YOU” is a weekly column prepared by health care providers and staff at North Country Hospital and Health System. Please call Nancy Goss, NCH Community Relations, 334-3225, for information or to suggest a topic for this column. |
