How can food be preserved through canning

Fill the jars, leaving about 1-inch of space near the top, so the contents have room to expand during processing. The amount of "headspace" you need depends upon the recipe, so be sure to follow directions. Run a thin, non-metallic spatula around the insides of the jars after they have been filled to remove air bubbles, and wipe the rims of the jars with a damp paper towel — any food residue on the rims could prevent a proper seal. Place the warm lids onto the rims and screw the rings firmly into place, but not as tightly as you can.

You can tighten the rings a bit further once the jars have cooled. Make sure the water level in the kettle will fully cover the tops of the jars by about 1 inch. Bring the water to a rolling boil and lower the jars nestled in the rack into the water and cover the kettle. Set the timer for 10 minutes for most jams, jellies and chutney, slightly longer for fruits and pickles, or following the instructions in the recipe.

Once the processed jars have been removed from the water bath canner, let them sit, undisturbed, for at least an hour. As the jars cool, the lids will become sunken in the center and you may hear a little "ping," indicating the lids have sealed. If they don't seal, refrigerate the preserved food and eat within two weeks, or you can try using another lid and going through the water bath process again.

Now, it's time to stand back and admire your good work. There's nothing quite like the sense of accomplishment that comes from creating something delicious that you can share and enjoy months later. Be sure to label your babies, and include a canning date.

There are tons of pretty labels to make those jars stand out, and some designed for easy removal, so you can fill them up again. Store your jars away from direct sunlight in a cool, dry place. Processed foods typically have a shelf life of a year, although many items will not spoil for longer periods. If you see mold, discoloration, or smell something off, discard the food immediately. When blessed with too much of a good thing, it's time to get canning. Here's how to can like a pro.

If you enjoy eating in season, meals can get really, well, boring in the dead of winter. Once the domain of grandmothers, canning is making a comeback. Sales of home canning products have risen as the popularity of local, seasonal eating has grown. When deciding what to can, think about your favorite seasonal foods. What do you look forward to most in summer? Plump strawberries? This is done through boiling and sealing. While food preservation can be simple, canning is a method that typically requires more resources and attention.

Canning gone wrong can have serious food safety implications. Home canning in its simplest form is the water-bath method. This method is suitable for high acidity foods. Jars are stuffed with acidic produce such as tomatoes, berries or cucumbers in vinegar, and closed with a lid.

This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. Suitable for high and low acidic foods Prevents contamination Enhances shelf life.