the last line that caught my attention. Kelsey, whose company
markets Ball brand home canning jars, wrote, "After all,
in addition to wedding décor and DIY (Do It Yourself) crafts,
mason jars’ original purpose was for home canning!"
course. Most of us know that mason jars are for canning food
(with the exception of those who might need to look up
"what is home canning?" on their iphones.)
jars can be used for other tasks, I acknowledge. Like the cute
little green (2014 Limited Edition) Ball jars with screw-on
solar light lids that illuminate the steps on my front porch..
this is to say that August 16, is International Can-it-Forward
Day. A day, say organizers, to celebrate the joys of fresh
preserving. A live, free webcast at
was to feature canning, crafting and entertaining
demonstrations by food and canning experts.
would we want to spend time canning our own food? One reason
is to preserve fresh produce when it is at its peak of
ripeness. Such as when your apricot tree is dripping with more
fruit than you can eat or give away.
contrary to what we might assume, properly canned food retains
much of its original nutritional value. A 2012 study published
in the Journal of the Science of Food and Agriculture found
comparable nutrient quality for canned peaches and fresh
peaches. And the preserved peaches largely maintained their
nutrient content after being stored for three months.
foods require different canning methods, however. High acid
foods such as fruit, jams, jellies, salsa, and pickles are the
easiest to preserve, say experts. Jars filled with these foods
require boiling in a 212 degree F water bath for a specified
foods such as vegetables, meat and seafood require special
handling to eliminate the risk for the deadly bacteria
Clostridium botluium. These foods therefore require processing
at a higher temperature (240 degrees F) which requires
time to preserve food? During peak harvest season. And most of
us are pretty much there right now, according to Ball brand’s
Harvesting and Fresh Preserving Guide.
asked Kelsey to give me some tips for canning fruit that might
encourage me to get my jars off the porch and into the
your gear. Wash your jars in warm soapy water or in a
dishwasher. Then keep them warm in simmering water. Fill a
separate stockpot with water and bring to a simmer.
and prepare recipe. One of the benefits of fresh preserving is
that you can select your own recipe and have more control over
your foods. Fill each jar with prepared food. Remove air
bubbles, wipe the rims and twist on the lids and bands.
your food. Once you’ve filled your jars, simply place them
into a canning rack. Bring the water to a steady boil and boil
jars for the time specified in the recipe. Once jars have been
processed, allow jars to cool for 12-24 hours.
the way, I was reminded that my pretty green canning jars have
no special nutritional advantage over clear jars. However,
they do make pickles and asparagus look especially delicious.
That got my attention.