Introduction
Canning is a vital food preservation technique that extends the shelf life of meats, poultry, and other foods. This guide covers the essential steps, safety guidelines, and equipment needed for pressure canning low-acid foods. Understanding how to can effectively can help you build a reliable emergency food supply.
Equipment Requirements
To can foods, you will need a pressure canner with a dial or weighted gauge, jars (pints or quarts), lids and bands, a thermometer (for dial-gauge canners), sterilized jars, a funnel, wax paper, and an oven. Ensure all equipment is clean and in good condition before starting.
Preparation
Meats
Remove excess fat and gristle from meats. For game meats, add salt to reduce strong flavors. For fish, avoid canning in jars larger than pints.
Poultry
Remove giblets and rinse poultry thoroughly. For eggs, store below 55°F or pickle in vinegar or beet brine, or oil with mineral oil within 24 hours of laying.
Butter
Melt and simmer butter before canning. For eggs, dry canning involves browning patties, adding water for steam, and sealing. Wet canning requires submerging meat in water and adjusting pressure times (90 minutes for red meats, 70 minutes for poultry/fish).
Jar Handling
Fill jars with food, leaving appropriate headspace (1 inch for meats, 1.5 inches for poultry). Avoid overfilling. Do not can fish in jars larger than pints.
Processing Times
- Meat (without bones): Pints require 75 minutes at 11LB pressure (0-2000ft), quarts 90 minutes. At 6,000ft, pints require 75 minutes at 10 psi, quarts 90 minutes at 10 psi.
- Poultry (with bones): Pints 65 minutes at 11LB pressure (0-2000ft), quarts 75 minutes. At 6,000ft, quarts require 105 minutes at 10 psi.
- Fish: Pints 65 minutes at 11LB pressure (0-2000ft), quarts 75 minutes. [Sources vary: quarts may be unsafe for fish]
- Butter: 10 pounds for 1 hour.
- Eggs: Dry canning involves browning patties, adding water for steam, and sealing. Wet canning requires submerging meat in water and adjusting pressure times (90 minutes for red meats, 70 minutes for poultry/fish).
Altitude Adjustments
Higher altitudes require increased pressure (e.g., 15LB for weighted-gauge canners above 1000ft). Adjust pressure and time based on altitude-specific guidelines.
Safety Precautions
- Never combine high-acid (e.g., fruits) and low-acid foods in the same batch.
- Always use a pressure canner for low-acid foods.
- Do not can fish in jars larger than pints.
- Follow recommended times to prevent botulism.
Post-Processing
Allow jars to cool undisturbed. Check seals; discard undersealed jars. Store in a cool, dark place. Label with contents and date.
Other Preservation Techniques
While canning is crucial, other methods like freezing, drying, lactofermentation, pickling, cool storage, olive oil immersion, salt/sugar preservation, and alcohol immersion offer additional options for preserving food. Each method has unique benefits and considerations.
Freezing
Freezing requires blanching most vegetables to stop enzyme activity. Use airtight containers with proper headspace. Follow storage guidelines for optimal quality.
Drying
Use dehydrators or sun/air drying for fruits, vegetables, herbs, and meats like jerky. Package dried foods in airtight containers for long-term storage.
Lactofermentation
Increases acidity to extend shelf life and improve digestibility. Common products include kimchi, sauerkraut, and yogurt. Use a brine solution (1 tbsp salt per quart water) for pickling cucumbers, cabbage, and onions. Store in glass jars.
Pickling
Uses vinegar or immersing food in alcohol or oil to create acidic environments. Ideal for those avoiding heat-based methods. Oil preservation carries botulism risks if not done properly.
Cool Storage
Store root vegetables, beans, and squash in cool, dry areas like basements or cellars. Maintain temperature between 50-70°F (10-21°C) to slow degradation.
Olive Oil Immersion
Submerge food in olive oil to block air exposure, ideal for herbs and small vegetables. Best suited for experienced preservers.
Salt/Sugar Preservation
Draws moisture out of food to inhibit bacterial growth. Often used before freezing or canning to prevent spoilage.
Alcohol Immersion
Preserves and infuses flavor. Vodka can be used to make extracts like vanilla extract.
Key Considerations
- Adjust processing times for altitude.
- Inspect jar seals after canning.
- Use precise sugar and pectin ratios for jams/jellies.
- Cool blanched foods rapidly.
- Maintain proper temperature and humidity levels.
- Rotate stock regularly (first in, first out).
- Inspect for spoilage before use.