You CAN Do It

“Putting up” summer’s fresh fruits and veggies lets you savor the delights of the season longer.

Most of us eat our fill of fresh produce when it’s at its peak, but those with foresight place a little bit to the side and “put it up,” by canning it, to enjoy long after green vines and tender leaves are withered and gone. When canning, you’re preserving food in airtight containers, allowing the food to be safely stored at room temperature. By heating the food to high temps in sterilized glass jars, you kill microorganisms and disable enzymes that could cause the food to spoil. This process also creates a vacuum seal as the food cools, preventing those microorganisms from re-contaminating the food. It’s not complicated, but following directions is key.

Why Can Foods?

• It cuts down on food waste. If you’ve got a whole bunch of ripe veggies and fruits, you either have to eat them quick, freeze them or can them. Canning lets you store them at room temperature and without the risk of freezer burn. Most canned foods can also be stored longer than frozen foods.
• It’s healthy. You can control exactly what and how much of it goes into your preserved foods. Some amount of salt and/or sugar is usually called for in canning, but you can use the bare minimum amount.
• There are lots of options. You can preserve veggies close to their natural state, letting you choose what you want to add and how to cook them when you use them later. You can make fruits (and even some veggies like tomatoes and peppers) into sweet jellies and jams. The combos are almost endless here, and you can get really creative. You can go the other direction and turn almost anything (including fruits) into a savory, salty pickle. Definitely venture beyond the cucumber!
• It keeps summer going all year long. Imagine enjoying some soft, sun-kissed peaches in January. That’s not going to happen unless you canned some. Or buy some frozen or factory-canned peaches. But you CAN do it yourself, and it will probably save money and yield a tastier product.

Safety First!

• There are two basic canning methods and which you use will depend on what you’re putting up. If you’re looking to can low-acidic foods that you’re not adding sugar, salt or vinegar to, you’ll need to use the pressure method to keep bacteria at bay and ensure the food stays safe.
• If you’re making jams or pickling something (therefore adding acid to the produce), you can go with the easier boiling-water method, which also requires less specialized equipment and is a great way for novice canners to dip their toes in the (hot!) water.
• Find detailed instructions for both methods along with a wealth of other canning and preserving information at the National Center for Home Food Preservation’s website (nchfp.uga.edu). Follow their directions and your recipe precisely.
• Canning does preserve foods longer, but not forever, so remember to label your newly canned goods with the date they were made so you can eat them while they’re still good.