How to Can Fruit to Preserve your Premium Foods
What do you do to keep your Premium Foods stored securely for an emergency? Do you have foods stored that will not spoil or get buggy? Have you ever thought about what you would eat if there was a disaster? I think of that probably more than I should lately will all the natural disasters that have happened and all the talk of what the huge sun spots can do to our environment. If something were to happen during the summer we’d be ok because I have a home garden with potatoes, cabbages and other vegetables. I have rhubarb which would give lots of Vitamin C and black currents that are so good. And there are lots of wild greens and fruits such as blueberries and raspberries in Alaska.
But what would we eat in winter? I use to can food in the summer, so last summer I thought I better start putting food up again for winter use and for a rainy day! Canning is very easy and canned food can last for years in a cool, dark place. And we have a great room that is cool and dark to keep the canned food. I have friends that pressure can foods but I have never used a pressure canner before. I do all my canning using mason glass jars and new seals for every jar. I use the water bath method. Although people do also put vegetables up by the water bath method, I prefer that vegetables be canned in a pressure canner and I may decide to do that this year with some veggies. But this winter I have a room full of home canned peaches, pears, cherries, applesauce and apricots. And we have some huge bags of legumes, beans and rice which we will rotate in use and replace as used to keep them fresh.
It is really easy to can food. Let me list what you need and what to do.
You need: a large canning kettle, mason jars, lids with seals for the mason jars, and a lifter which comes with the canning kettle and tongs. A Funnel is very helpful to have when pouring your syrup over your fruit.
How to can:
1. Prepare your fruit. Blanch your fruit in hot water if you are peeling the skin which helps to remove the skin. Then cut your fruit in slices. I usually cut enough fruit for a canning load of quart jars.
When you are ready to indulge in the middle of winter and have some sweet freshly canned fruit, upon opening the jar you should hear a whoosh of air come from the jar. I have never had any fruit go bad using this method of canning.
Are you planning to do anything for food storage? I’d love to hear what you are doing.