Canning
From ZombieSquadWiki
Canning, also known as "wet pack canning", is a food preservation method dating back to the French revolution. It allows one to preserve food for at least a year, although depending on the source it is said that properly home-canned food will last for decades.
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Why Can
The biggest reason for canning, as opposed to other food preservation methods, is that it yields the longest potential storage life while being fairly low-tech, allowing it to be performed without any electronics or other modern equipment. Furthermore, canning is effective for preserving many types of food that others methods simply cannot preserve.
Supplies & Equipment
Depending on the type of canning you are doing, the equipment and supplies you need will vary, but all methods require relatively simple gear.
- Jars or Cans will be required for all canning. Typically jars will be one of several brands of glass Mason jars, but many other types of glass jars can be used. You will also need lids and rings to seal the jars. Cans are also used, but typically require more equipment for processing and can only be used once. Cans do provide greater durability.
- Water Bath Canners are little more than pots with a wire-rack to protect the jars from moving around or touching the bottom of the pot. These canners can be used for high-acid food canning.
- Pressure Canners are pots with sealable lids, pressure gauges, and pressure regulators that also have a wire rack to protect the jars. These canners can be used to can all foods.
How To Can
Canning is a relatively simple process that consists of just a few basic steps. Sterilize jars and lids with water or baking, prepare food to be canned (usually by boiling), poor the food into the jars and place the lids and rings on the jars, boils the jars in either a water bath or pressure canner for a certain length of time, remove the jars and allow them to cool. There are, however, more specific requirements for different types of foods and methods.
Your canner's manual and a canning recipe should be your primary source for instruction The following is merely an illustration of how canning is usually performed
- Wash and rinse all of the jars that you will be using
- Sterilize your jars by boiling them in water, baking is not an acceptable method
- Sterilize your rings and lids in hot water, boiling could damage the seals
- Remove your jars from the water one at a time, empty them, then fill with food (you will need a recipe to tell you how to properly prepare the food prior to canning)
- Remove bubbles from the food by agitating it with a non-metallic utensil, not all food require this
- Wipe the rim clean and check it for any defects
- Place the lid and ring on the jar firmly
- Place the jar in the canner and process according to a recipe, if it water bath canner you will fill the canner to an inch above the jar lids and boil as directed by the recipe. If you are using a pressure canner there will only be 2 - 3 inches of water in the bottom of the canner and you will have to add the lid to the canner, exhaust the steam, and process for a specific time and pressure as directed by your canner's manual and your recipe.
Canning Tips
Here are some tips and tidbits for canning.
- Add a little acid - sometimes it is better to be safe than sorry when canning and add a little acid such as lemon juice to your food to help kill off any unwanted bacteria or fungus.
Complications and Concerns
While canning is a relatively simple and easy process that has been performed for nearly two centuries, there are some serious health concerns to consider when canning.
- Botulism - Botulism is the biggest concern when canning. Unlike most bacteria and fungi botulism is resistant to heat, this is one reason why pressure canners are preferred as they allow a higher temperature than water bath canners.
