what to look for when buying canning cookbooks
publication date
Canning books tend to be updated infrequently, but any changes could be based on new food safety information. Even if you have a beloved copy enhanced with handwritten notes, it’s safer to compare it to the most recent edition and track any changes. Some publishers and authors list changes on their website, including corrections and additions to the most current edition, so it’s worth checking to make sure you have the latest information before each canning season.
safe canning recipes
Laboratory testing for home canning is expensive and time consuming, and only the best-funded researchers and company-backed test kitchens can afford it. processing times and pressures, altitude settings, headspace, acidity, food density and more all come into play. the resulting proven recipes have wide safety margins, so you can follow them and be worry-free.
You are reading: Canning and preserving books
expert authors
Outside of lab testing, conscientious canning cookbook authors do their homework and stick to minor adjustments they know they can safely make. They keep their ratios and calculations within USDA safety margins and follow current USDA processes and steps. therefore, if you compare the author’s recipe to the lab-tested one, you should see the same safe proportions, processes, and times. If you are unsure about the safety of a recipe, freeze it or use it fresh.
frequently asked questions
how do you prepare the jars for canning?
All canning equipment, including jars, lids, and rings, should be washed in hot, soapy water before use, either by hand or in a dishwasher. the jars should stay hot until you’re ready to fill them with food, which is easy to do by immersing the clean jars in a double boiler filled with simmering water or, depending on your dishwasher’s settings, keeping them closed. dishwasher after completing the wash and rinse cycles. empty jars only need to be sterilized if your recipe processing time is less than 10 minutes.
how do you sterilize canning jars?
You need to sterilize canning jars only if the recipe says to process them for less than 10 minutes, before your altitude adjustment. place the empty jars in your canner in a bain-marie as you would process them. add enough warm water to cover the jars by 1 inch, bring to a boil and boil for 10 minutes, plus one minute for every 1,000 feet of altitude. then simply lower the heat and remove and fill each jar, processing them in the same hot water.
can you reuse canning lids?
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Canning jars and rings can be reused, but the lids that look like flat tin disks are designed for one-time sealing. they will not reliably seal or stay sealed if processed a second time. they’re still handy if you store unprocessed foods in glass jars, from rice to dried beans, herbs, and chilled condiments.
what is canning salt?
canning salt lacks additives such as iodine or anti-caking agents. it’s sometimes sold as pickling or kosher salt, so the key to look for is a single listed ingredient: salt. Some salts used for canning weigh more than others, which can make them taste saltier. it is best to use the type or brand specified in your canning recipe.
how do you seal the mason jars and do you know they were sealed correctly?
A lid is sealed in a mason jar while it cools naturally after processing. in the canner, oxygen escapes from the jar. as it cools to room temperature, a vacuum is created that sucks the lid firmly onto the jar.
To check that each jar is sealed, wait 12-24 hours, remove the ring, and then press down on the center of the lid with your finger. if the lid remains slightly concave, then the jar has been sealed properly. if it pops back up, then the jar was not sealed. you can double check by holding the jar at eye level and looking through it for a slightly concave center.
what is the difference between pressure canning and bain-marie canning?
Pressure canning preserves low-acid foods, such as vegetables and meats, by combining ultra-high heat and pressure. Bain-marie canning preserves high-acid foods, including most fruits and pickles, in boiling water thanks to the acid that neutralizes unwanted microorganisms and bacteria. each processing method is safe only if the proper steps are followed.
can you overprocess while canning?
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By following the proper steps and times for pressure or water bath canning, including altitude settings, you never have to worry about over-processing. If you forget to set a timer, you risk more than over-processing jams into caramel, pureeing vegetables, or boiling liquid in jars – you also risk not sealing jars securely and allowing unhealthy bacteria to flourish. desired. just check your processing time for your altitude, set your timer once the canner reaches full pressure or boils, and you’ll be good to go.
can you use instant pot for canning?
The short answer is no. No electric pressure cooker or multicooker, including Instant Pots, has passed the safety tests for home canning conducted by the nchfp, usa. uu. government authority on home food safety. A Utah State University study found that processing food in electric pressure cookers led to a high risk of developing botulism toxin.
Since that study, Presto, a trusted brand in stovetop pressure canners, has released an electric model that it says meets USDA guidelines, but the canner has not been independently tested. The nchfp says, “we are unable to independently verify your marketing claims to you at this time. if someone wants to use this packaging machine, they have to be willing to trust the manufacturer”.
what is dry canning?
Dry canning is an unsafe practice of heat sealing dry foods, such as rice, beans, or nuts, into canning jars. although the food is in jars, it is not properly canned. If vacuum sealing jars is important to you, a vacuum sealer with a jar adapter would be the best option, but keep in mind that rice and beans can last for decades in a closed container in a cool, dark space.
what other tools do you need for canning?
Jars designed for home canning, flat canning lids, and rings to hold them together until sealed are canning essentials. A wide-mouth funnel, scoop and jar lifter make moving and filling jars easy. a second jar rack can help when stacking smaller jars in a large pressure canner. a marker or labels help you identify the contents of the jars weeks after they’ve sat on your shelves.
why trust the spruce eats?
Julie Laing has been a writer and editor for over 25 years and published her first cookbook, “The Complete Guide to Pickling”, in 2020. In addition to canning pickles, she has been canning homegrown foods such as jams, sauces and more. her for decades and she likes to delve into the science behind the processes. Ella Julie Ella also teaches workshops on canning, pickling, and generally how to make good food from scratch throughout the year.